Hi Bakers,

Not quite ready for Fall and all things pumpkin spice?? Get one last taste of summer in this classic dessert remixed. If you love coconut and pineapple, this might be the recipe for you! Just because you don’t normally put it in a shortcake doesn’t mean you shouldn’t!…and I put this to the test, adding lime-infused pineapple instead of strawberry with gluten-free coconut shortcakes. Try this if you want sweet, limey pineapple with lots of whipped cream over tender and buttery shortcakes. Get the taste of a pina colada in every bite. Enjoy! ~Carolyn

Gluten-Free Coconut Pineapple Shortcakes

DRY

Makes nine 3” shortcakes

2 cups Cup4Cup Multipurpose Flour*

1/2 cup finely shredded coconut, chopped fine

1 teaspoon Koda Farms Sweet Rice Flour

1/2 teaspoon salt

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

4 tablespoons granulated sugar

1/2 cup cold butter, cut into chunks

WET

1 large egg

2 tablespoons unsweetened applesauce

2/3 cup full-fat coconut milk, stirred

1 tablespoon fresh lime juice

1/4 teaspoon lime zest

Filling

1 tablespoon fresh lemon juice

5 cups freshly cut pineapple in small chunks

1 tablespoon granulated sugar (Optional)

Topping

1 pint heavy whipping cream

1/4 teaspoon vanilla extract

1-2 tablespoons powdered sugar

Optional: cream and sugar to brush on top before baking shortcakes

Preheat the oven to 400°F and place the rack in the middle position. In a large mixing bowl, whisk together flour, coconut, salt, baking powder, baking soda, and sugar. Add the cold butter and cut it into the dry mixture until it resembles crumbs and only a few larger bits of butter remain. Place the bowl in the refrigerator.

In a medium bowl, combine the egg, applesauce, coconut milk, zest, and lime juice. Pour the wet ingredients slowly into the dry ingredients, adding just enough to form a thick dough that is sticky but can still be rolled out into shapes. You may have some of the wet left over. The dough will be very soft, but it can be shaped with a bit of care. Scrape the dough out onto a floured counter and pat it into a large circle. The height of the dough should be about 3/4 inches tall. Cut into shapes using a cookie cutter, I used one about 3 inches wide. Re-roll the dough scraps and cut out as many shortcakes as you can. Repeat until you don’t have any dough. This recipe makes ~9 shortcakes. Place the shortcakes on a parchment-lined cookie sheet and brush with cream. Sprinkle with sugar if desired. Shortcakes will brown much better if you brush them with cream. Bake for 10-14 minutes or until browned on top and firm in the middle. Cool on a rack.

Wash and slice 4-5 cups of fresh pineapple into small chunks, and add 1 tablespoon of granulated sugar if desired. Stir to combine. Set aside.

Whip chilled heavy cream in a high-sided bowl with a 1/4 teaspoon of vanilla extract and 1-2 tablespoons of powdered sugar. Whip until it forms stiff peaks.

Assemble shortcakes by cutting them in half and spooning pineapple on the base, top with whipped cream, and garnish with mint if desired. Eat immediately!

Vegan variation:

-Use another gluten-free flour blend that does not contain milk powder. I like Cup4Cup Ancient grains flour for a heartier taste, or any gluten-free King Arthur Flour

-Use non-dairy butter, I like Miyoko’s brand in the stick, not the tub

-Use egg-substitute or about 31/4 T more milk in place of an egg

*Check the ingredient list of this flour blend (it contains milk powder) for possible allergens so you can bake safely!

Hi Bakers,Want a cake with so many peaches it might just be a serving of fruit? Well, not quite, but it’s a delicious breakfast anyway! Make this gluten-free bake if you want a hearty, moist cake that’s lightly sweet, packed with peaches, and lots of streusel too. I love that it’s sweet enough to feel like a treat but not so sweet that I feel like I shouldn’t have a slice in the morning. This is the perfect companion to a nice cup of tea or coffee. My one complaint about this is that it takes a LONG time to bake. I expected about an hour, but it was closer to 1.5 hours… I still feel like it’s worth making, but factor in time for a long bake. If you can’t find peaches, nectarines work just as well and often have better flavor. I hope you try this one and enjoy savoring a slice before you start your day! ~CarolynGluten-Free Peach Streusel Breakfast CakeMakes one 8”x8” cakeStreusel Topping3/4 cup Cup4Cup gluten-free multipurpose flour1/4 cup blanched almond flour2 teaspoons sweet rice flour1/4 cup light brown sugar, packed1/4 teaspoon salt3 tablespoons melted butter1 teaspoon each ground ginger and cardamomDry ingredients1 3/4 cups Cup4Cup Multipurpose Flour (original blend that contains milk powder)1/4 cup blanched almond flour or Cup4Cup flour if you can’t have nuts1 teaspoon sweet rice flour2 teaspoons baking powder1/2 teaspoon saltWet1/2 cup butter, softened1 cup granulated sugar1 large egg + 1 large egg yolk1/4 cup 1/2&1/21/4 cup unsweetened applesauce1/2 teaspoon vanilla1/4 teaspoon almond extract2 cups fresh peaches or nectarines, cut into 1/2” piecesOptional garnishpowdered sugarthinly sliced peachesmint or lavender sprigPreheat the oven to 350°F. Line a baking dish with parchment paper. In a small bowl, whisk together streusel ingredients except for the butter. Cut the butter into the mixture until it resembles bread crumbs and has no large chunks. Set aside.In a medium-sized bowl, whisk together the dry ingredients and set aside. In a large bowl, cream together butter and sugar until well mixed. Add half the dry mixture to the butter and sugar. Mix egg, yolk, 1/2 & 1/2, applesauce, almond extract, and vanilla together in a small bowl. Add the egg mixture to the butter mixture. Next, mix in the remaining flour mixture until just combined. Gently stir in the peaches. The batter will be very thick. Scoop and fill the baking pan with half the batter and smooth out the top. Sprinkle half the streusel on top and then add the rest of the batter. Smooth into the corners and sprinkle with the remaining streusel. Press in a bit with a knife. Top the cake with some thin peach slices in a pretty pattern. Bake for about 45 minutes and then check your cake for doneness. Bake until a skewer inserted into the center of the cake comes out with just a few crumbs on it. For this bake, my cake took one and a half hours, which is crazy long! I have no explanation as to why this version of cake took much longer than usual. Let cool for about 10 minutes. Sprinkle with a light dusting of powdered sugar. If you are eating the cake right away, I recommend adding some fresh-cut peaches on top. Warning! Do not store the cake with fresh sliced fruit on top, or it will get soggy. Enjoy!

Hi Bakers, 

If you love lemon, you owe it to yourself to make these bars! Incredibly lemony with a buttery, poppy seed-studded crust, this is something you can’t find anywhere gluten-free, so learn to make it yourself! You can do it, and I guarantee you already have the skills. Pressing dough into a pan and using a mixer are pretty basic ….You’ve got this, and I’m here to show you how. This makes a large pan, and the bars freeze well. Eat them frozen for a chewier version that may be even better than room temperature. Enjoy ~Carolyn

Gluten-Free Lemon Poppy Seed Bars

Makes one 9x13” pan

Dry Ingredients

1 3/4 cups Cup4Cup Multipurpose gluten-free Flour (Original Blend with milk powder)

1/4 cup almond flour, blanched

1 teaspoon sweet rice flour

1/2 cup powdered sugar

3/4 -1 tablespoon poppyseeds

14 tablespoons butter, softened (1 cup minus 2 tablespoons)

Wet Ingredients

3 teaspoons lemon zest*

6 tablespoons fresh lemon juice

4 large eggs

1 large egg yolk

2 1/2 cups granulated sugar

2 1/2 tablespoons Cup4Cup Multipurpose gluten-free flour ( Original formula with milk powder)

3/4 teaspoon baking powder

3/4 teaspoon salt

Preheat the oven to 350°F and place the rack in the middle position. Grease or line a 9” x 13” pan and set aside.

In a large bowl, whisk together the flours and powdered sugar. Using a hand mixer or pastry blender, thoroughly mix in butter until it makes large soft crumbs. Press the mixture into the bottom of the pan and 1/2”-3/4“ up the sides. If the dough is sticky, you can either chill it for 10 minutes before pressing or press it into place with a sheet of parchment or wax paper. Try to get the same thickness of dough in the pan to ensure even baking. Bake for about 20 minutes or until the crust is lightly brown. Cool for 10 minutes.

While the crust is cooling, start making the filling. Using a large bowl, beat together the eggs, yolk, and sugar. Next, whisk in the juice and zest. Sprinkle in the flour, baking powder, and salt, and mix another minute or until well combined. Scrape the sides and bottom of the bowl and mix again. The filling will be a light yellow color and smell divine. Pour it into the cooled crust. Bake for about 20 minutes. Rotate the pan in the oven and continue cooking for about 20 more minutes or until the bars are done. If the bars are browning a lot and not done, gently cover them with foil until the cooking is complete. To test for doneness, insert a knife into the center and when it has thickened filling on it, it is done. It will still be jiggly in the middle, and don’t want your knife to come clean! The top of the bars will be well browned. Take the bars out of the oven and cool for 15 minutes. Then, dust with a thick layer of powdered sugar. Run a knife around the edge to keep them from sticking to the pan. Let the bars cool completely and chill. Cut into squares, hide from family if needed, and enjoy! If you chill or freeze the bars, the lemon flavor is even more intense. 

*if you don’t have a zester, you can use the fine side of a cheese grater.

Hi Bakers, 

No one wants to make donuts, but being gluten-free, I can’t find a great one…So I’m making them. Here is what to expect from this recipe: a classic chocolate cake flavor with a moist, slightly dense crumb. Sweet white chocolate ganache adds richness and a beautiful glaze to these. Swap out the white chocolate for dark if you want the uber chocolate experience. You can make this! It’s quick, easy ,and I know you will love them as much as I do. I hope you try them and send me pictures of your creation. Silicone mold and piping bag were bought online and are recommended equipment. Enjoy~Carolyn

Gluten-free Chocolate Donuts with White Chocolate Icing 

Adapted from King Arthur Flour’s recipe for Chocolate Fudge Donuts. 

Dry Ingredients 

1 cup Cup4Cup Multipurpose gluten-free  Flour (original Blend with milk powder)

1/4 cup blanched almond flour

3/4 cup light brown sugar

1/2 cup cocoa powder

1 teaspoon sweet rice flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda 

1/2 teaspoon salt

1/2 teaspoon espresso powder 

Wet Ingredients

8 tablespoons melted butter, cooled to room temperature

2 large eggs

1/4 cup milk +1 tablespoon

4 tablespoons unsweetened applesauce

1 teaspoon vanilla

1 teaspoon white vinegar

Icing

12 ounces white chocolate (I use chips for this)

4 ounces of cream 

Decorations

sprinkles, cocoa nibs, mini chocolate chips

Preheat the oven to 350°F. Oil the donut molds and place them on a cookie sheet. 

Whisk the dry ingredients together in a large bowl and set aside. In a medium-sized bowl, whisk together the wet ingredients. Pour the wet into the dry and mix until just combined. Scrape the bowl to make sure it mixes thoroughly. The dough will be very thick. Pipe or scoop into the donut pan and smooth out the top. Do not overfill or the donuts will be misshapen. Bake for about 12-15 minutes or until the donut springs back when touched. Let it sit for 5 minutes, and then remove it from the mold to cool completely on a rack. Heat the cream and white chocolate in the microwave in 30-second increments. Stir after each time and continue heating until smooth but not boiling. This should only take 1 minute or so. Let ganache cool slightly for a thicker coating or use immediately for a lighter coat. Dip the donut into white chocolate icing and swirl gently to coat. Immediately decorate with sprinkles or other decorations. Let the ganache set for 10 minutes and enjoy. Donuts are best eaten the day they are made, so dig in!

Hi Bakers, This might be the best scone you ever had. It’s buttery and tender with a zesty orange flavor and sweet tiny currants in every bite. The easy recipe that takes minutes to mix and only 15 to bake. This is one of my favorite scones to eat and share. Try this for your next Sunday brunch or when you want something flakey and delicious with your cup of coffee. Enjoy~Carolyn

Gluten-Free Orange Currant Scones

Makes twelve 2” scones

DRY

2 cups Cup4Cup Multipurpose Flour

1/2 cup blanched almond flour 

1 teaspoon Koda Farms Sweet Rice flour

1/2 teaspoon salt

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

4 tablespoons granulated sugar

1/2 cup cold butter, cut into chunks

2 teaspoons orange zest

WET

1 large egg

2 tablespoons unsweetened applesauce

1/2 cup buttermilk

1/4 cup fresh orange juice

1/2 cup dried currants, cherries or cranberries

Optional: cream or egg wash for brushing the tops, large grain sugar

Preheat the oven to 400F and place the rack in the middle position. In a large mixing bowl, whisk together the flours, salt, baking powder, baking soda, and sugar. Add the cold butter and cut into the dry mixture until it resembles crumbs with a few larger bits of butter remaining. Stir in the orange zest.

In a medium-sized bowl, whisk the wet ingredients together leaving out the dried fruit. Add the wet ingredients to the dry and stir until almost combined. Add the currants and continue stirring until just mixed. The dough will be soft but it can be shaped with a bit of care. Scrape the dough onto a lightly floured counter and pat it into a circle. The height of the dough should be about 3/4 inch tall. Cut the scones with a 2" cutter and them on a lined cookie sheet. Next, brush with egg wash and sprinkle with sugar. The scones will brown better with an egg wash. Bake for about 10-14 minutes or until browned on top and firm in the middle. Cool on a rack and enjoy:)  

Hi Bakers, This dessert failed…sort of. Creme brûlée without a torch?…Not so simple! I wanted to try both sugar and toffee as the topping in case people didn’t want to make the toffee. Regular sugar didn’t caramelize under the broiler and completely heated the custard. Thankfully, the toffee bits melted quickly and were amazing. Espresso Toffee Creme Brûlée is naturally gluten-free and easy to make. The combination of toffee and custard is phenomenal and something you can’t get in a restaurant. I used milk and cream for a lighter custard, but if you want something richer, reduce the amount of milk to 1/4 cup and increase the heavy cream amount to 2 3/4 cups. Sorry, this video was a hot mess but it was a good experiment in making something I had never tried before! Enjoy ~Carolyn

Note; Ramekin size stated wrong on the video but the correct size is listed in recipe! 

Espresso Toffee Creme Brulée 

makes 6 ramekins 3.5” x 1.5”

2 1/2 cups heavy cream

1/2 cup whole milk

1 1/2 tablespoons instant espresso powder

5  large egg yolks 

1/2 cup granulated sugar

1/2 teaspoon vanilla extract

pinch of salt

Garnish

whipped cream

toffee bits

Preheat oven to 300F and place rack in the middle position. Line a 9” x13” baking pan with a small towel and place greased ramekins on top of it. Set aside. Whisk together egg yolks, sugar and vanilla in a small bowl and set aside. In a heavy saucepan, stir together cream, milk, espresso and salt. Heat  and stir milk mixture until bubbling but not boiling. Slowly add a cup of hot milk mixture to the egg yolks while whisking. Pour egg yolk milk mixture through a fine mesh strainer into saucepan with remaining milk. Whisk together well. Ladle into prepared ramekins. Add 1 1/2 inches of warm water to baking pan containing ramekins being careful not to get water into them them. Carefully place pan into the oven and bake for about 40-50 minutes or until just set but still jiggling in the middle. Remove from water containing pan and let cool to room temperature. Cool overnight in the fridge or at least a few hours. Prepare toffee topping with recipe below or buy plan toffee to use as topping.

Toffee Topping

1/2 cup butter

1/2 cup granulated sugar

2 tablespoons water

1/2 teaspoon vanilla extract

Combine all ingredients except vanilla in a heavy saucepan. Cook over medium-high heat while stirring until mixture reaches 305F or hard crack stage. You can measure with a candy thermometer or other favorite method. I like to drop some into cold water and if it’s hard and shatters when you bite it, that’s hard crack. Remove from the heat and stir in vanilla extract. Pour onto a silicone mat or marble slab. Cool and break into chunks saving some for garnish. Chop toffee with a large knife into small pieces to cover brûlée and broil as topping.

How to broil toffee topping

Set the oven to low broil and place rack in the top position. Add chopped toffee to cover about 1 tablespoon per ramekin. Broil for a few minutes or until toffee melts but doesn’t brown. Add a sprinkle of large grain salt and serve immediately. If  melting takes more than a few minutes in your oven, chill to reset the brûlée and toffee for 10 minutes. Garnish with whipped cream and chopped toffee bits right before serving. Do not broil toffee topping and leave overnight, the toffee top starts to get soft and butter that was melted gets solid and not in a good way.

HI Bakers, This is a great hand waffle.  If you want a regular waffle this isn’t it…These gluten-free Pumpkin Liege waffles are made from a yeast dough studded with lots of pearl sugar bits which makes them sweet enough to eat plain. There is pumpkin in the dough too but honestly you can’t really taste it. Expect a sweet yeasty waffle that’s a perfect grab and go treat. They make the perfect brunch buffet dish because they’re easy to make ahead and delicious at room temperature. I hope you try these fun and tasty waffles that keep you reaching for just one more! Enjoy! ~Carolyn

Gluten-Free Pumpkin Liege Waffles 

Modified from Bountiful Kitchen’s recipe

Yeast solution

3/4 cup warm milk

1 packet instant yeast

Wet

1 teaspoon psyllium husk powder soaked in 1/4 cup water to form a gel

2 large eggs

1/3 cup + 2 tablespoons pumpkin puree

2 teaspoons vanilla extract

10 tablespoons melted butter (plus more to grease waffle iron)

Dry

3 cups Cup4Cup gluten-free Multipurpose Flour

1/2 cup blanched almond flour

2 tablespoons light brown sugar

3/4 teaspoon salt

1/4 teaspoon baking powder

6 ounces Belgian pearl sugar**

Combine the yeast and warm milk by whisking together. Set aside and let it get foamy. In a very small bowl, stir psyllium husk powder and water together and let this sit until a gel forms. Whisk together dry ingredient making sure the sugar is well distributed. In a medium bowl, stir together wet ingredients (including psyllium get) and yeast. Add the combined dry ingredients and stir well. Make sure the gel mixes in completely. Stir in the pearl sugar and form into 12 patties. Let rise on a warm greased cookie sheet or parchment until doubled in size. Heat up the waffle iron. Grease the iron liberally with butter and put one of the patties in the center. Cook according to the waffle iron directions. Let cool on a wire rack and continue cooking the rest of the dough. Serve with a powdered sugar dusting and some fresh fruit or your favorite. Store in the fridge for up to 3 days and reheat before eating.

** I ordered mine online

Hi Bakers, 

These vanilla cupcakes are the best I’ve ever eaten. You know the bakes that you want to hide a few to make sure you get to eat more than one? This is that kind of dessert. They are moist with the perfect amount of vanilla flavor and soft crumb. I love the deep, rich caramel icing slathered on top with an extra drizzle of real caramel syrup. They are decadent and amazingly gluten-free. You will need a napkin or two to eat these but it will be a mess well worth eating. Enjoy ~Carolyn

Vanilla Bean Cupcakes with Browned Butter Caramel Icing

Makes 12 cupcakes 

Caramel syrup

1 cup granulated sugar

pinch of salt

1/2 teaspoon vanilla

3/4 cup water

Vanilla Bean Cupcakes

Dry

1 1/4 cups Cup4Cup Multipurpose flour

1/4 cup blanched almond flour

1/2 teaspoon sweet rice flour

1/4 teaspoon salt

1/2 tablespoon baking powder

pinch baking soda

Wet

1/2 cup butter, softened

1 cup minus 2 tablespoons granulated sugar

1 large egg plus one egg yolk

1/2 teaspoon vanilla extract

1 teaspoon vanilla bean paste or extract

1/4 cup unsweetened apple sauce

1/4 cup buttermilk

3 tablespoons milk

Browned Butter Caramel Icing

3 cups powdered sugar

1/2 cup browned butter

1 teaspoon vanilla extract

1.5 tablespoons caramel syrup

~2 tablespoons milk

Caramel 

Prepare the caramel syrup by heating sugar in a flat non-stick skillet over medium heat. When the sugar starts to melt, use a heatproof spatula and stir gently to mix the unmelted sugar into the melted and keep it from burning. If sugar clumps onto the spatula, scrape it off and let it melt into the rest of the caramel. Continue heating and gently mixing until all the sugar is melted and the caramel is dark amber-colored. Remove from the heat and add salt and vanilla. Gradually add the water and return to the heat. Boil gently while stirring until the syrup is smooth. You want the thickness of pancake syrup, so continue cooking if the syrup is too thin. Remove from the heat and cool before using. You can make this the day before you bake the cupcakes, but keep it at room temperature so you can drizzle it. Store for a longer period in a lidded jar in the fridge for up to two weeks.

Cupcakes

Preheat the oven to 350F and set the rack to the middle position of the oven. Grease or line the cupcake pan. In a medium-sized bowl, whisk together dry ingredients and set aside.

În a large mixing bowl, beat butter and sugar until well creamed. Add the egg, egg yolk and beat well. Add the vanilla, applesauce and milks beating and scraping after adding. Next, beat in the dry ingredients until just mixed. Scoop cupcakes into pan to fill 3/4 of the way from the top. Bake in the oven for about 15-20 minutes or until cupcakes spring back when touched in the middle. Cool completely. 

Browned Butter Caramel Icing

Once the cupcakes are cool, prepare the icing. Heat the butter in a saucepan over medium-high heat while stirring. The butter will melt, foam up, and then start browning. Continue cooking until you see golden brown milk solids at the bottom of the pan. Immediately remove from the heat. The icing is easier to mix if you cool the browned butter first, but you can use it right away too but you will need to mix it a bit longer. Add the powdered sugar, vanilla and beat well. The icing will be crumbly at this point. Add caramel and beat in. Next, add milk one tablespoon at a time until icing comes together and is smooth and creamy. Frost cupcakes immediately since the icing will firm up as it sits. Drizzle with a bit of caramel syrup right before eating.

Hi Bakers!

Grab a mug of tea and a warm, buttery cinnamon-sugar-covered apple cider donut. Take a big bite and savor the sweet apple flavor with a crunchy sugar exterior. If you bake anything this Fall, make these iconic donuts! They’ll bring a smile to your face and you’ll be glad it’s apple season! Concentrated cider in the dough makes these treats smell and taste divine. Don’t want to stand over the stove for 30 minutes to cook the cider down? No problem, I have an easy hack you can use instead. This is one of my most loved recipes and I hope you adore it too! Enjoy! ~Carolyn

Gluten-Free Apple Cider Donuts

Revised for gluten-free from Sally’s Baking Addiction

makes 12 donuts (unless you overfill them like I usually do!)

Dry Ingredients

1¾ cups Cup4Cup Multipurpose gluten-free flour

¼ cup blanched almond flour

1½ teaspoons sweet rice flour

¾ teaspoon baking powder

¼ teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon salt

¼ teaspoon allspice

¼ teaspoon nutmeg

Wet Ingredients

3 tablespoons melted butter

½ cup granulated sugar

¼ cup light brown sugar

1 large egg

1 teaspoon vanilla extract

¼ cup 2% milk

¼ cup applesauce, unsweetened

¼ cup apple cider, (reduced amount)****

 For rolling

Melted butter 

Cinnamon Sugar (In a wide shallow cereal bowl combine 1 cup granulated sugar and 1 1/2 teaspoons of cinnamon.)

Directions:

****Begin by pouring 1½ cups of apple cider into a medium-sized saucepan. Heat until boiling over medium heat until cider is reduced to ¼ cup. This will take about 30 minutes. If you don’t want to reduce the cider, you can use apple juice concentrate instead. Simply thaw it and measure out ¼ cup.

 Preheat the oven to 350F degrees.

Oil the donut pans, and set aside.

In a medium-sized bowl, whisk the dry ingredients together and set aside.  Mix melted butter, granulated sugar, and brown sugar in a large bowl until well combined.  Add egg, vanilla, milk, reduced cider, applesauce, and mix well.

Pour the dry ingredients into the wet ingredients and stir until just combined. 

Spoon the batter into a piping or large ziplock bag and twist the end shut. Then, cut the tip off the bag so you have a 3/4” inch opening. Pipe the batter into the donut pan so it is about ¾ full. Batter is very thick so this takes some work.

Bake the donuts for 10-12 minutes until the donut springs back when touched with your finger.

Cool for 5 minutes and transfer to a wire rack.

Dip the donuts in melted butter, front and back, and then coat in the cinnamon sugar mixture. Donuts are best eaten the day they are made but will be good in the fridge for another day. Heat briefly in the microwave if desired.

Hi Bakers,

If you’re afraid to make a pie, make this first! Pandowdy is like a pie for dummies. It has all the same ingredients and taste but you only make the top crust and it’s cut into pieces too. Peach Blueberry Pandowdy takes advantage of the last summer fruits before Fall is in full swing. This lightly sweet peachy dessert with buttery crust pieces on top is just perfect for an easy weekend treat. Make this today and see how easy it can be! Enjoy! ~Carolyn

Gluten-Free Peach Blueberry Pandowdy

Modified from Cook’s Illustrated’s Apple Pandowdy recipe.

makes a 10” skillet

Gluten-Free Pie Dough **

Makes 1 pandowdy crust

1 cup Cup4Cup Multipurpose flour

1/2  teaspoon sweet rice flour

1/2  teaspoon whey protein isolate, unflavored

1/8  teaspoon xanthan gum

1/4  teaspoon salt

1/2  teaspoon sugar

1/3  cup butter, cold

1 tablespoon shortening

1 3/4 tablespoons cold water

Whisk dry ingredients together in a large bowl. Cut in the cold butter and shortening. The mixture should resemble crumbs with a few pea-sized butter bits. Sprinkle in the cold water gradually while mixing with a fork until the mixture starts to form larger clumps. Add only as much water as needed to form a dough. Press dough into a ball and pat or roll out on a floured surface to about a ⅛” thick circle. Using cookie cutters or a knife cut the dough into pieces about 2-3 inches in diameter.  Set aside and prepare the peach blueberry filling.

Peach Blueberry Filling

5 cups fresh peaches or nectarines, sliced 1/4-1/2” thick

1  cup blueberries

1/3-1/2 cup granulated sugar (add the greater amount if you want it sweeter)

1/8 teaspoon salt

2 tablespoons cornstarch 

2 teaspoons fresh lemon juice

zest of 1 lemon

1 tablespoon melted butter

Preheat the oven to 400F and place your rack in the middle position. 

In a small bowl, mix together sugar, cornstarch and salt. Mix peaches, blueberries, lemon zest, and juice in a large bowl. Next, gently stir in the sugar mixture. Melt butter in a 10” high-sided metal skillet that can be used in the oven. Add the fruit to the pan and then cover with cut pieces of pie dough. Brush the dough with egg wash and sprinkle with granulated sugar. Bake for 20 minutes and then remove from the oven. Using a large flat spoon, gently press the fruit down to get some juice and then spoon over the dough pieces a bit.  Bake an additional 15 minutes or until the crust has browned. Cool for 15 minutes and top with vanilla ice cream. 

** The original recipe makes enough crust almost to cover the top, if you want more coverage use the doubled recipe below

For more crust, use this Doubled Crust Recipe

2 cups Cup4Cup Multipurpose flour

1  teaspoon sweet rice flour

1  teaspoon whey protein isolate, unflavored

1/4  teaspoon xanthan gum

1/2 teaspoon salt

1  teaspoon sugar

2/3  cup butter, cold

2 tablespoons shortening

2-4 tablespoons cold water

Hi Bakers,

Lavender Lemon Panna Cotta is the queen of no-bake desserts. Elegant, bright, creamy and floral. This is everything you’d expect an Italian dessert to be. This is phenomenal and perfect…I make a lot of treats but I don’t say that too often! You need to eat this at least once in your lifetime. Treat yourself to something truly special and surprisingly quick and easy. I adore this dessert and I know you will too. Savor every bite of this one ~Carolyn

#food #foodvideo #pannacotta #glutenfree #italiandessert #easy #lemon #lavender #recipe 

Lavender Lemon Panna Cotta with Blackberries

Makes one 5” mold

Recipe modified from the Lemon Panna Cotta Recipe from All Recipes.com 

1 packet unflavored gelatin (0.25 ounces)

2 tablespoons fresh lemon juice

1/3 cup granulated sugar

2 cups cream

1 cup half&half 

1/4 teaspoon vanilla extract

2 fresh sprigs lavender

zest of one lemon

Sprinkle the gelatin over 2 tablespoons of lemon juice to soften it. Let sit for 5 minutes. Stir if needed to hydrate.

In a small saucepan, combine sugar, cream, and half&half over medium heat until the mixture is simmering and sugar is dissolved. Add the softened gelatin and stir until dissolved. Remove from the heat and stir in lemon zest. Cool for about 4.5 hours overnight in the fridge. The Panna cotta will save for a day or two but be sure to cover the dessert with plastic wrap to keep them fresh.

To un-mold, set the mold in hot water for a few seconds to loosen it. You will see the dessert getting  melted a bit on the edges. Immediately, place a plate or bowl over mold and turn upside down. If you are having trouble getting it free, just let it sit a bit longer in the water. Mine sat too long in heat and melted more than I had wanted. It still looks pretty and tastes delicious anyway! Garnish with  homemade lavender flower syrup, blackberries and fresh lavender flowers. Use some lemon slices or rind if you want a bit of bright color on top. Enjoy!

Lavender Flower Syrup

2 tablespoon fresh lavender flowers* 

1 1/2 cups granulated sugar

1 cup water

1/8 teaspoon vanilla extract

2 teaspoons dried culinary lavender flowers

5-7 blueberries (used to color the syrup) and/or a few drops of red and blue food coloring

Boil the fresh lavender, sugar and water until the sugar dissolves and the liquid thickens to a thin syrup consistency. Add the vanilla, blueberries and dried lavender. Bring to a boil. Taste the syrup, If you want more flavor, add a bit more dried lavender and bring to a boil cooking until the syrup thickens. Remove from the heat. Strain into a jar and add a few drops of red food coloring to change the color if desired. Chill until needed.

* One tablespoon is about six small sprigs worth. Make sure the flowers are unsprayed and washed.

Hi Bakers,

Lavender Lemon Panna Cotta is the queen of no-bake desserts. Elegant, bright, creamy and floral. This is everything you’d expect an Italian dessert to be. This is phenomenal and perfect…I make a lot of treats but I don’t say that too often! You need to eat this at least once in your lifetime. Treat yourself to something truly special and surprisingly quick and easy. I adore this dessert and I know you will too. Savor every bite of this one ~Carolyn

#food #foodvideo #pannacotta #glutenfree #italiandessert #easy #lemon #lavender #recipe 

Lavender Lemon Panna Cotta with Blackberries

Makes one 5” mold

Recipe modified from the Lemon Panna Cotta Recipe from All Recipes.com 

1 packet unflavored gelatin (0.25 ounces)

2 tablespoons fresh lemon juice

1/3 cup granulated sugar

2 cups cream

1 cup half&half 

1/4 teaspoon vanilla extract

2 fresh sprigs lavender

zest of one lemon

Sprinkle the gelatin over 2 tablespoons of lemon juice to soften it. Let sit for 5 minutes. Stir if needed to hydrate.

In a small saucepan, combine sugar, cream, and half&half over medium heat until the mixture is simmering and sugar is dissolved. Add the softened gelatin and stir until dissolved. Remove from the heat and stir in lemon zest. Cool for about 4.5 hours overnight in the fridge. The Panna cotta will save for a day or two but be sure to cover the dessert with plastic wrap to keep them fresh.

To un-mold, set the mold in hot water for a few seconds to loosen it. You will see the dessert getting  melted a bit on the edges. Immediately, place a plate or bowl over mold and turn upside down. If you are having trouble getting it free, just let it sit a bit longer in the water. Mine sat too long in heat and melted more than I had wanted. It still looks pretty and tastes delicious anyway! Garnish with  homemade lavender flower syrup, blackberries and fresh lavender flowers. Use some lemon slices or rind if you want a bit of bright color on top. Enjoy!

Lavender Flower Syrup

2 tablespoon fresh lavender flowers* 

1 1/2 cups granulated sugar

1 cup water

1/8 teaspoon vanilla extract

2 teaspoons dried culinary lavender flowers

5-7 blueberries (used to color the syrup) and/or a few drops of red and blue food coloring

Boil the fresh lavender, sugar and water until the sugar dissolves and the liquid thickens to a thin syrup consistency. Add the vanilla, blueberries and dried lavender. Bring to a boil. Taste the syrup, If you want more flavor, add a bit more dried lavender and bring to a boil cooking until the syrup thickens. Remove from the heat. Strain into a jar and add a few drops of red food coloring to change the color if desired. Chill until needed.

* One tablespoon is about six small sprigs worth. Make sure the flowers are unsprayed and washed.

Hi Bakers, This pastry is my favorite thing to make when you want a homemade pie but don’t want all the fuss! The rustic free-from galette takes minutes to assemble and bakes in under half an hour. Adding salted caramel on top elevates the fresh fruit and crust to something a bit more complex and suitable for a fancy dessert. You won’t regret making this beauty! Enjoy ~Carolyn

Gluten-Free Salted Caramel Peach Galettes

Crust

Dry

2 cups gluten-free flour

1 teaspoon sweet rice flour

¼  teaspoon xanthan gum

½  teaspoon salt

1 teaspoon plain protein powder isolate

1 teaspoon granulated sugar

⅔ cup cold butter, cut into small chunks

2 tablespoons shortening

Wet

3¼ tablespoons ice water

Add dry ingredients to a medium-sized bowl and whisk thoroughly. 

Cut in the butter and shortening with a fork, pastry blender, or fingertips until the mixture resembles bread crumbs but still has some pea-sized bits of butter. Add the ice water gradually while stirring and stop when the mixture makes small clumps. Try pressing it into a ball. If the dough stays together, stop adding water. Mix dough to completely combine and then divide into 4 portions. Roll each piece into balls and flatten it into discs. Let dough rest in the refrigerator for use at a later time or use immediately.

Galette Filling

Sugar Mix 

⅔  cup granulated sugar

4 teaspoons cornstarch

1 teaspoon lemon zest

a pinch of salt

4 cups fresh peaches (can also use nectarines or plums)

Topping

Salted Caramel Sauce

Large grain salt

Preheat the oven to 400F.

In a small bowl mix together sugar and cornstarch until no lumps remain. Add the lemon zest and set aside.

Slice large fruits no bigger than ¼ thick or chop into small ¼” chunks. Add the fruit to ¾ the sugar mixture and stir gently to mix. 

Roll out the galette crust on a lightly floured silicone mat or cutting board. Flour the top of the dough as well to prevent sticking. Roll into a rough circle about 1/16 of an inch thick. Patch any holes in the dough or edges by pressing them together gently. Repeat for each portion of dough.

Place a spoonful of the remaining sugar mix in the center of each dough circle extending outward leaving about 1½ - 2 inches clear. Then place about ⅔ cup of fruit in the center by arranging it in a row or piling it into the center. Gently fold the dough edges over the fruit center by about ½ inch. Repair any tears by smoothing them with your hand or using any extra dough to patch them. Brush the edge of the dough with an egg wash (one egg mixed with 1 tablespoon of water) and sprinkle with large-grain sugar.  Bake the galettes for 20-25 minutes or until the crust is browned and the fruit is bubbling. While the galette is hot from the oven, brush with the salted caramel sauce and sprinkle with large grain salt. Serve immediately or let cool to room temperature. These galettes are best eaten the day they are made since they have a lot of juice that can make the dough soft over time.

Hi Bakers,

I am sorry it took so long to get you this episode. These cookies are worth the wait! If you love very sweet treats with a cloud-like exterior and a chewy chocolate chip center these are your cookies. Meringues made at home are nothing like the kind you buy because they taste a lot better and have a totally different texture. With some helpful tips and tricks, these are easy to bake with delicious results. I got a bit adventurous and made half the recipe with chocolate chips but the other half with purple sweet potato powder…stay tuned to the end to see how that turned out. I’ve included the full recipe and the two half versions I made on the episode below so you can try either or both of these cookies. Have fun with this unusual and memorable bake ~Carolyn

Whole Recipe Meringue Chocolate Chip Cookie 

6 large egg whites

3/8 teaspoon salt

3/8 teaspoon cream of tartar

1 teaspoon vanilla extract

2 1/4 cup granulated sugar

1 cup mini semi-sweet chocolate chips

Preheat the oven to 300F. Line a baking sheet with parchment paper or a brown paper bag cut to fit the baking sheet. In a large bowl use a hand mixer, to beat the egg whites, salt, vanilla, and cream of tartar until soft peaks form. Gradually add the sugar while beating until the batter is pure white and marshmallow cream consistency. Stir in chocolate chips.  Drop by spoonfuls onto a lined cookie sheet. Swirl a design on top if desired. Bake for about 30-35 minutes or until cookies are browned and have a firm crust on the outside. Let cool for five minutes and peel off paper. Eat within a day.

Half Recipe Purple Sweet Potato Meringue Cookie

3 large egg whites

heaping 1/8 teaspoon salt

heaping 1/8 teaspoon cream of tartar

1/2 cup + 2 tablespoons granulated sugar

1 tablespoon purple sweet potato powder, freeze-dried

1/2 cup granulated sugar

Preheat the oven to 300F. Line a baking sheet with parchment paper or a brown paper bag cut to fit the baking sheet. In a large bowl use a hand mixer, to beat the egg whites, salt, vanilla, and cream of tartar until soft peaks form. Gradually add the sugar while beating until the batter is pure white and marshmallow cream consistency. Whisk the sweet potato powder into 1/2 cup of sugar. Gradually add sugar with potato powder. Drop by spoonfuls onto a lined cookie sheet. Swirl a design on top if desired. Bake for about 35-40 minutes or until cookies are browned and have a firm crust on the outside. Let cool for five minutes and peel off the paper. Eat within a day.

Half Recipe Chocolate Chip Meringue Cookie

3 large egg whites

heaping 1/8 teaspoon salt

heaping 1/8 teaspoon cream of tartar

1 cup + 2 tablespoon granulated sugar

1 cup mini semi-sweet chocolate chips

Preheat the oven to 300F. Line a baking sheet with parchment paper or a brown paper bag cut to fit the baking sheet. In a large bowl use a hand mixer, to beat the egg whites, salt, vanilla, and cream of tartar until soft peaks form. Gradually add the sugar while beating until the batter is pure white and marshmallow cream consistency. Stir in the chocolate chips. Drop by spoonfuls onto a lined cookie sheet. Swirl a design on top if desired. Bake for about 30-35 minutes or until cookies are browned and have a firm crust on the outside. Let cool for five minutes and peel off the paper. Eat within a day.

Thanks so much for listening to my podcast and I'm so sorry that this one will be later than expected... but sometimes life gets in the way! You can look for this Merangue Chocolate Chip Cookie episode coming in June instead of May 1st.

Hi Bakers,

These are such a pretty spring color I adore the way they look and taste. Green scones may not be everyone’s idea of yummy but I love matcha and the earthy rich flavor it brings to everything. Adding bright and sweet lemon is the perfect partner to these delicious and tender gluten-free scones. They are a fun break from the usual with a lovely look and phenomenal taste. I hope you give these a try. Enjoy ~Carolyn

Gluten-Free Matcha Lemon Scones 

makes one dozen 2”x2” scones

DRY

2 cups Cup4Cup Multipurpose Flour

1/2 cup blanched almond flour or oat flour

2 teaspoons matcha powder*

1 teaspoon Koda Farms Sweet Rice flour

1/2 teaspoon salt

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/3 cup granulated sugar

1/2 cup cold butter cut into chunks

WET

1 large egg

2 tablespoons unsweetened applesauce

1/2 cup buttermilk

1/4 cup lemon juice

zest of one lemon

Optional: cream or egg wash for brushing the tops and large grain sugar

ICING

1 cup powdered sugar

~2 tablespoons lemon juice

1 teaspoon lemon zest

Preheat the oven to 400F and place the rack in the middle position. In a large mixing bowl, whisk together flours, matcha powder, salt, baking powder, baking soda, and sugar. Add the cold butter and cut into the dry mixture until it resembles crumbs and only a few larger bits of butter remain. Place the mixture in the refrigerator.

In a medium-sized bowl, whisk the wet ingredients together. Add the wet ingredients to dry and stir until just combined. Scrape the dough out onto a lightly floured counter and pat it into a large rectangle. The height of the dough should be about 3/4 inches tall. Cut the sconces with a 2” cutter. Place the scones on a cookie sheet and brush with egg wash or cream and sprinkle with sugar if desired. Scones will brown much better if you decide to brush with either liquid. Bake for 10-14 minutes or until browned on top and firm in middle. Cool on a rack and prepare the icing. 

In a small mixing combine icing ingredients adding lemon juice gradually until desired consistency is reached. You want a thick icing that spreads but stays on top. Garnish with lemon zest and a light sprinkle of matcha powder. Scones are best enjoyed the day they are made but can be stored in the fridge for another day. 

*I used Trader Joe’s Matcha Green Tea Powder to achieve this bright green with no food coloring. The brand of matcha you use matters since some are more camo colored than spring green.

Hi Bakers,

Baking is my happy place and I really needed some of that this week. I decided to make a fabulous and somewhat time consuming dessert that’s a raspberry lovers delight. This pink cheesecake is full of raspberry taste with a beautiful color too. I ramped up the flavor by adding raspberry sauce and freeze dried raspberries to the rich cream cheese filling. Then, I used even more raspberry sauce and fresh berries to garnish. Ruby chocolate in the filing brings additional fruity flavor to the filling. Buttery graham cracker crust and tangy sour cream topping perfectly complement the raspberry flavor of this decadent bake. Make sure to give yourself plenty of time to make and chill this epic dessert. Enjoy~Carolyn

Gluten-Free Raspberry Cheesecake

Makes one 9 1/4” cheesecake

Crust

1 1/2 cups gluten-free graham crackers

1/4 cup almond flour or more graham crackers

1/4 cup granulated sugar

6 tablespoons melted butter

Raspberry Sauce

12 ounce bag frozen raspberries

Cheesecake Filling

1 1/2 pounds full fat cream cheese, room temperature

1 cup granulated sugar

3 large eggs

1/3 cup raspberry sauce

4 tablespoons freeze-dried raspberry powder

3 ounces ruby chocolate or white chocolate, finely chopped (about 1/2 cup)

1 tablespoon lemon juice

Sour Cream Topping

1 cup sour cream

1/3 cup powdered sugar

1/2 teaspoon lemon zest

Garnish

fresh raspberries

raspberry sauce

raspberry powder

fresh mint

Preheat the oven to 325F. Crush the graham crackers in a sealed plastic bag with a rolling pin until only fine crumbs remain. Add almond flour, sugar and whisk together in a small bowl. Stir in the melted butter. Press the mixture into the bottom and 1” up the sides of a 9 1/4”springform pan. Press crumbs firmly with a flat measuring cup or your hand into the pan. Chill in the fridge until ready to use.

Heat frozen raspberries in a saucepan over medium-heat until thawed and the liquid is thickened slightly. Stir as needed to prevent burning. Strain out the seeds and reserve 1/3 cup of mixture for the filling. Save the rest for garnish.

In a large bowl, beat cream cheese until smooth. Add the granulated sugar and mix until just combined. Next, add the remaining ingredients mixing to combine after each addition. Wrap the bottom of your springform pan in a single piece of foil to prevent butter leaks in the oven. Pour Cheesecake batter into the pan and smooth the top. Place pan on baking sheet. Bake for about 44-55 minutes or until the cheesecake tests done in the center. You want some creamy cheesecake on the tester but not liquid batter. It should still jiggle if you shake the pan gently. Let the cheesecake cool to room temperature, then cover and chill for 6 hours minimum. In a small bowl, mix the sour cream topping ingredients together until smooth. Remove the chilled cheesecake from the fridge and spread topping evenly over the center. Garnish with fresh berries and mint if desired. Use extra raspberry sauce and/or freeze-dried powder to garnish individual servings.

Hi Bakers,

Ditch the granola bar for something better. Don’t you want a cookie for breakfast? One that’s packed with oats, mini chocolate chips and just the right amount of real banana flavor. These Banana Chocolate Chip Breakfast Cookies are a gluten-free treat that you can enjoy all week. They freeze well and are cheaper than buying most gluten-free snacks. A vegan option is included at the end of the recipe too. Enjoy~Carolyn

#shorts #food #banana #chocolate #cookies #podcast #celiacfriendly #wheatfreebaking #youtube #cookiesofinstagram #cookiesoftiktok

Gluten-Free Banana Chocolate Chip Breakfast Cookies

Makes one dozen 3.5” cookies

Dry

1 1/2 cups gluten-free oats, old fashioned

1 1/4 cups Cup4Cup brand gluten-free flour

1 cup brown sugar

1 teaspoon sweet rice flour

1/4 teaspoon xanthan gum

3/4 teaspoon baking soda

3/4 teaspoon salt

1 teaspoon cinnamon

1/4 cup butter, cut into pieces

Wet

1/4 cup sour milk (add 1/2-1 teaspoon of lemon juice to milk to sour)

1/4 cup mashed ripe bananas

1/2- 1 teaspoon vanilla extract

1/2 -1 cup mini semi-sweet chocolate chips

1/2 cup pecans, chopped

Preheat the oven to 375F.

In a large bowl combine the dry ingredients with a whisk. Cut in butter until mixture resembles bread crumbs. In a small bowl, combine lemon juice and milk. Add mashed bananas and mix together. Pour wet into dry and stir until almost mixed. Add the chocolate chips and pecans and mix in. Scoop into ~2 tablespoon sized balls onto a lined baking tray. Press the tops down gently so that the cookies is about 1/2” thick. Bake for 11-13 minutes or until cookies have browned around the outside but are still puffed and soft in the middle. Cool on a rack and store in an airtight container. For better storage, put in the refrigerator or freezer. Enjoy!

Vegan Option

substitutions

- Cup4Cup Flour for a dairy free and gluten-free flour (I used King Arthur Measure for Measure flour)

-butter for 1/4 cup + 1 tablespoon vegan stick style butter

-milk for creamy oat milk and sour with 1 teaspoon lemon juice

-chocolate chips for vegan chips

Add 1 teaspoon of ground chia seeds and 2 teaspoon water to mashed bananas and mix together before combining with wet ingredients

Bake for about 13-16 minutes or until the cookies are brown on top but still soft in the middle. Cookies will be puffier than the regular version but still taste delicious.

Hi Bakers, You’ll forget you’re gluten-free when you eat this loaf…because it tastes just like ones with wheat. If you love pound cake and lemons this Iced Lemon Poppy Seed Loaf is the bake for you. Bright and full of fresh lemon flavor with a generous amount of lemon icing. Poppy seeds add a welcome pop of color and crunch to this gluten-free treat. Expect a pound cake-like texture with the same density without as much butter in the recipe. This is an easy bake that is lovely and sure to please. I hope you try it! Enjoy ~Carolyn Gluten-Free Iced Lemon Poppy Seed Loaf adapted for gluten-free from Sally’s baking addiction makes one 8.5” x 4.5 “ loaf Dry Ingredients 1 1/4 cup Cup4Cup Brand Multipurpose Flour 1/4 cup blanched Almond flour or just 1/4 cup gluten-free flour 1 teaspoon sweet rice flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 2 tablespoons poppy seeds Wet Ingredients 3/4 cup butter, softened 1 cup granulated sugar 3 large eggs 1/4 applesauce, unsweetened 1/4 cup buttermilk or sour milk* 2 teaspoons lemon zest 4 tablespoons lemon juice 1/2 teaspoon vanilla extract Glaze 2 tablespoons lemon juice 2 tablespoons powdered sugar Icing 1 cup powdered sugar 1 1/2-2 tablespoons lemon juice 1 teaspoon lemon zest Preheat the oven to 350F and line or grease a 8.5”x9.5” loaf pan. In a medium-sized bowl whisk together dry ingredients and set aside. In a large bowl, cream butter and sugar until well mixed. Add the eggs beating after each addition. Next add the applesauce, buttermilk, zest, juice and extract. Beat until combined. Stir in the dry ingredients until just mixed. Spoon the batter into loaf pan and smooth the top. Bake for about 50-60 minutes or until a skewer inserted into the middle comes clean. Let cool five minutes. Prepare the glaze by mixing powdered sugar and juice in a small bowl. Heat in the microwave until just boiling about 30 seconds. Spoon glaze over the top of the loaf and let cool completely. Prepare the icing by gradually mixing the juice and sugar together until it’s smooth and the consistency you like. I prefer a thicker icing to keep the loaf from getting soggy. Spoon over the top letting it run over the sides. Garnish with fresh lemon slices and a bit of mint just before serving. Store in the fridge for up to 4 days. *add 1 teaspoon of lemon juice to 1/4 measure and fill with milk to sour

Hi Bakers,

It's not easy to find a perfect muffin, and it's even rarer to find one that's gluten-free. However, this Blackberry Streusel Muffin is a rare gem that's worth the search. This muffin is moist, tender, and bursting with flavor because it’s packed with berries. You’ve found the perfect companion for a morning cup of coffee or an afternoon snack that's not too sweet, yet satisfying. Once you taste it, it will become your new favorite treat. These are seriously good, I ate three of them in a row and still wanted more… Enjoy ~Carolyn

#shorts #glutenfree #wheatfree #recipe #muffin #blackberry #streusel #celiacfriendly #food #homemade #muffinsofinstagram #muffinsoftiktok

Gluten-Free Blackberry Streusel Muffins

Makes 1 dozen

Streusel

3/4 cup Cup4Cup gluten-free multipurpose flour

1/4 cup blanched almond flour

2 teaspoon sweet rice flour

1/4 cup light brown sugar, packed

1/4 teaspoon salt

3 tablespoons melted butter

sprinkle of ground ginger

Dry ingredients

1 3/4 cup Cup4Cup Multipurpose Flour

1/4 cup blanched almond flour or Cup4Cupflour

1 teaspoon sweet rice flour

2 teaspoons baking powder

1/2 teaspoon salt

Wet

1/2 cup butter, soft

1 cup granulated sugar

1 large egg + 1 egg yolk

1/4 cup milk

1/4 cup unsweetened applesauce

1 teaspoon vanilla

2 cups fresh blackberries

Preheat the oven to 350F. Line a muffin tin with paper cups. In a small bowl, whisk together streusel ingredients except for the butter. Cut butter into the mixture until it resembles bread crumbs and has no large chunks. Set aside.

In a medium-sized bowl, whisk together the dry ingredients and set aside. In a large bowl cream together butter and sugar until well mixed. Add half the dry mixture to the butter and sugar. Mix egg, yolk, milk, applesauce and vanilla together in a cereal bowl. Add the egg mixture to the butter mixture. Stir in the remaining flour mixture until just combined. Stir in the blackberries. The batter will be very thick. Scoop and fill muffin cups 3/4 of the way full. Cover muffins with a generous amount of the streusel. Bake for about 25-35 minutes or until a skewer inserted into the center of the muffin comes clean. Let cool for about 10 minutes and then remove from the tin. Enjoy!