gluten Free Chocolate Chip Cookies

Ingredients
315 g all purpose gluten free flour
4g salt
8g baking soda
150 g granulated sugar
164 g packed light brown sugar
112 g unsalted butter at cool room temperature
100 g (weighed out of shell)) eggs at room temperature, beaten
5ml pure vanilla extract
150 g semisweet chocolate chips
Instructions
Preheat your oven to 180 c Line rimmed baking sheets with unbleached parchment
paper and set them aside.
In a large bowl, place the flour, xanthan gum, salt, baking soda and granulated
sugar, and whisk to combine well.
Add the brown sugar, and whisk again to combine, working out any lumps in the brown
sugar. If you are finding many lumps, try using the tines of a fork to break up any
stubborn ones.
Create a well in the center of the dry ingredients, and add the butter, eggs, and
vanilla, and mix until well-combined.
You can use a stand mixer fitted with the paddle attachment to make quick work of
it.
Add 12 ounces of chocolate chips and mix until evenly distributed throughout the
cookie dough. The cookie dough will be thick but not stiff. Add more chocolate
chips if you like, and mix thoroughly.
Divide the cookie dough into 21 portions (or 24 if you’ve used all 16 ounces of
chips), and roll each tightly into a ball about 1 1/2 inches in diameter (and about
50 grams each).
Press each of the balls of dough into a disk about 1/2-inch thick and place about 2
inches apart on the prepared baking sheets.
As you’re rolling the dough, add a few more chocolate chips to each ball, if
desired, and roll them into the dough.
To ensure the thickest cookies with the best flavor and color, cover the dough on
the baking sheet and refrigerate the shaped cookie dough for at least 12 hours and
up to 5 days.
Remove the chilled dough from the refrigerator and place the baking sheets, one at
a time, in the center of the preheated oven.
Bake until the cookies are golden brown around the edges, light golden brown all
over and set in the center (about 12 minutes).
Remove from the oven and allow the cookies to cool on the baking sheet for about 5
minutes or until firm before transferring to a wire rack to cool completely.

Gluten-Free Italian Coconut Cookies

Ingredients
3 egg whites

100 g white sugar

225 g shredded coconut, divided

50 gm almond flour

Directions
Preheat oven to 275 degrees F (135 degrees C). Line 2 baking sheets with parchment
paper.
Beat egg whites and sugar in large bowl until soft and creamy, about 2 minutes.
Stir 2 cups shredded coconut and almond flour slowly into the mixture until
combined into a dough.

Shape dough into walnut-size balls. Roll in the remaining shredded coconut and
place 2 inches apart on the baking sheets.

Bake in the preheated oven until lightly golden, about 30 minutes. Cool on the
baking sheets for 1 minute before removing to a wire rack to cool completely.

Gluten-Free Blueberry Muffins

Ingredients
275g gluten free flour
8 g baking powder
4g salt
115 butter, softened
170 g granulated sugar
2 large eggs
5ml vanilla
150 g milk
2 cups blueberries

Instructions
Preheat oven to 180 c. Lightly grease 15 muffins cups or line them with paper
liners.
Whisk together the flour blend with the baking powder and salt in a small bowl. Set
aside.

In a large bowl, combine butter and granulated sugar. Beat on medium-low speed
until thick. With the beater still running, add the eggs. Beat until combined.

Add the dry ingredients and mix on low speed. Mix until thick. Stop the mixer and
add the milk and vanilla extract. Mix until a thick batter forms.

Gently fold in the blueberries with a rubber spatula.(If you are using frozen or
cold blueberries, the batter will get VERY thick. This is totally normal.)
Spoon batter into prepared muffin pans. Fill each cavity about 2/3 full. Top each
muffin with about 1 teaspoon of granulated sugar. (The sugar topping is optional.)
Bake until a cake tester inserted into the center of one of the muffins comes out
clean, about 25 minutes.
Allow muffins to cool in the pan for five minutes and then transfer to a wire rack
to cool completely.

Gluten-free cupcakes
Ingredients
175g unsalted butter, softened
175g caster sugar
3 eggs, beaten
5ml vanilla
175g gluten-free self-raising flour
3g baking powder
For the buttercream
150g unsalted butter, softened
300g icing sugar
5 g vanilla
Method
STEP 1
Heat the oven to 180C/160C cupcake tin with paper or silicone cases. Put the
butter and sugar in a large bowl and beat with an electric whisk until light and
creamy. Pour in the egg, a little at a time, mixing well after each addition. Next,
beat in the vanilla paste, then fold in the flour, baking powder and a pinch of
salt until well combined. Spoon the mixture evenly between the cases. Bake for 15-
20 mins until the tops are golden and firm to the touch at the edges. Leave to cool
in the tin for 15 mins, then transfer to a wire rack to cool completely.

STEP 2
For the buttercream, beat the butter with an electric whisk until pale and fluffy
in a clean, large bowl. Add the icing sugar, one spoonful at a time, mixing as you
do. Beat in the vanilla. To decorate, transfer the buttercream to a piping bag
fitted with a round or star nozzle. Pipe generous swirls on top of each cupcake

Gluten-free Victoria sponge cake

Shopping list

Print recipe
Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 8-10

Dietary

Vegetarian

Ingredients
225g/8oz caster sugar
4 free-range eggs
5ml vanilla extract
225g/butter, cubed and well-softened, plus extra for greasing
250g/ gluten-free white self-raising flour
5g baking powder
125g/ jam (raspberry, strawberry and blackcurrant all work well)
10 g icing sugar, sifted
Recipe tips
Method heat the oven to 190C/170C Fan/Gas 5. Butter two 20cm/8in loose-based
sandwich tins and line the bases with circles of baking paper.

Beat the sugar, eggs and vanilla until very pale, smooth and thick. It’s best to do
this with electric beaters or a food mixer for around 5 minutes: the whisk should
leave a thin trail of batter when lifted from the bowl.

Add the butter, flour and baking powder and beat together for 1–2 minutes more
until smooth.

Divide the mixture evenly between the prepared tins and smooth the surface. Bake on
the same shelf in the centre of the oven for 20–22 minutes, or until well risen,
golden-brown and just beginning to shrink back from the sides of the tin.

Remove the tins from the oven and leave to cool for 15 minutes before turning out
on to a wire rack. Peel off the baking paper and leave to cool completely.

Place one of the sponges on a plate or cake stand. Stir the jam to loosen and spoon
onto the cake. Spread almost all the way to the edges. Sandwich the cakes together
and dust with sifted icing sugar.

Gluten Free Bread Recipe (Artisan Style Loaf)

INGREDIENTS
▢8 g active dried yeast
▢20 g caster sugar
▢390 g warm water, divided
▢20 g psyllium husk (rough husk form)
▢130 g buckwheat flour
▢100 g potato starch (NOTE: this is different from potato flour)
▢90 g brown rice flour (needs to be very finely ground, "superfine")
▢10 g salt
▢12 g apple cider vinegar
INSTRUCTIONS
In a small bowl, mix together the yeast, sugar and 150 g (1/2 cup + 2 tbsp) warm
water. Set aside for 10 – 15 minutes, or until the mixture starts frothing.
In a separate bowl, mix together the psyllium husk and 240 g (1 cup) water. After
about 15 – 30 seconds, a gel will form.
In a large bowl, mix together the buckwheat flour, potato starch, brown rice flour
and salt, until evenly combined.
Add the yeast mixture, psyllium gel and apple cider vinegar to the dry ingredients.
Knead the dough until smooth and it starts coming away from the bowl, about 5 – 10
minutes. You can knead by hand or using a stand mixer with a dough hook.
Transfer the bread to a lightly oiled surface and knead it gently, forming it into
a smooth ball. Place the dough into a lightly oiled bowl, seam side down, cover
with a damp tea towel and allow to rise in a warm place for about 1 hour or until
doubled in size.
Once risen, turn the dough out onto a lightly floured surface, and knead it gently
while forming it into a tight ball (see post for step-by-step photos). Flip it seam
side down onto a part of the work surface that isn’t covered in flour and rotate in
place to seal the seams.
Place the dough into a 7 inch round proofing basket that you’ve dusted with some
brown rice flour with the seams facing upwards. Cover with a damp tea towel and
proof in a warm place for about 1 hour or until doubled in size.
While the loaf is proofing, pre-heat the oven to 480 ºF (250 ºC) with a cast iron
skillet on the middle rack or a Dutch oven/combo cooker on the lower middle rack.
If you’re using a skillet, place a baking tray on the bottom rack of the oven.
Once the dough has doubled in size, turn it out of the bread basket onto a piece of
baking paper and score the top with a pattern of choice (the easiest pattern is a
cross, about ¼ – ½ inch deep), using a bread lame or sharp knife. Take the hot cast
iron skillet or Dutch oven/combo cooker out of the oven and then transfer the bread
along with the baking paper into it.
For a skillet or combo cooker, this is easiest by sliding a pizza peel or baking
sheet underneath the baking paper and then using it to slide the bread along with
the baking paper gently into the hot skillet/combo cooker. For a Dutch oven, use
the sides of the baking paper as handles to transfer the bread into it.
If using a skillet: place the skillet in the oven, pour hot water into the bottom
baking tray, add 3 – 4 ice cubes around the bread (between the baking/greaseproof
paper and the skillet), and close the oven door.
If using a Dutch oven/combo cooker: add 3 – 4 ice cubes around the bread (between
the baking/greaseproof paper and the walls of the Dutch oven/combo cooker) and
close it, then place it into the pre-heated oven.
Bake at 480 ºF (250 ºC) with steam for 20 minutes – don’t open the Dutch oven or
the oven doors during this initial period, as that would allow the steam to escape
out of the oven.
After the 20 minutes, remove the bottom tray with water from the oven (for cast
iron skillet) or uncover the Dutch oven/combo cooker, reduce the oven temperature
to 450 ºF (230 ºC), and bake for a further 40 - 50 minutes in a steam-free
environment. The final loaf should be of a deep, dark brown colour. If the loaf
starts browning too quickly, cover with a piece of aluminium foil, shiny side up,
and continue baking until done.
Transfer the loaf onto a wire cooling rack to cool completely.