These sweet little pies are everything you love about apple pie, just in miniature! These are fun for kids to help assemble and are the perfect way to use up extra apples if you picked too many at the orchard.
Original recipe published on site by Jen L on 10/20/17. Revised by Patrick Auger on 10/26/21.
I love easy recipes and its a bonus when they’re this delicious! Whip up this tasty treat for your Valentine with a box of our Better Batter Yellow Cake Mix!
*No Food coloring option: It contains no red food coloring, and gets the bright red color from beet powder – which does not add a beet flavor to the finished product. Watkins also makes an all natural food coloring that works well, but won’t be as bright.
1 box 18.25 OZ 18.25 OZ BETTER BATTER GLUTEN FREE YELLOW CAKE MIX
2 Tbsp Dutch process cocoa powder
1 tsp baking soda
1 tsp baking powder
1 oz beet root powder* or 1/2 ounce bottle red food coloring McCormick brand
1 cup buttermilk OR dairy free milk plus 2 tablespoons of lemon juice or Apple cider vinegar (let stand for 15 minutes before using)
1/4 cup vegetable oil
3 eggs or 3/4 or cup Aqua faba (juice from a can of white beans)
Cream Cheese Frosting:
1/2 cup butter or vegan butter (softened at room temperature)
8 oz. cream cheese OR Tofutti Cream Cheese OR cultured nut cheese
3 cups powdered sugar
1 tsp. vanilla extract
Preheat oven to 375 F. Line muffin tins with 24 paper liners.
In a large mixing bowl, combine the box of yellow cake mix, Dutch process cocoa powder, baking soda, baking powder, beet powder or red food coloring, buttermilk or vegan butter milk substitute, oil, eggs or Aqua faba (white bean juice).
Using a hand-held mixer, blend well, about 2 minutes. Be sure to scrape down the sides and bottom of the bowl.
Divide cake batter into lined muffin tins, filling liners no more than 2/3 full. Bake for 25-30 minutes or until tops spring back when touched.
Remove pans from oven and remove cupcakes from liners. Allow to cool on a rack.
Cream Cheese Frosting:
Cream butter or vegan butter substitute and cream cheese together until smooth. Add vanilla extract and beat till very smooth. Add powdered sugar.
Spoon into piping bag fitted with a star tip and pipe onto cupcakes.
Place cupcakes in fridge for 30 minutes to set the frosting.
This recipe was originally tested and adapted from a recipe published by Patrick Auger in January 2023. Original photo of food by Jennifer Bigler.
I love, love, love bread in all its glorious forms, and Panera knows how to make the most truly addictive stuff. Unfortunately, as a gluten free person, I realized I’d forever be trapped with my nose pressed against the glass unless I developed some Panera style bread recipes. This tomato basil bread, with its tangy, herbal essences, chewy crust, and sweet and tangy crumb topping, is perfect for pairing with hearty sandwich ingredients. It is moist and springy and holds up well for a few days after making it. Follow the instructions carefully – there are several steps you need to take to achieve the correct consistency, and you’ll need to divide ingredients to do each step.
Chicken Parmesan is surprisingly easy to make, if you have a few basic ingredients preassembled. This dairy free version omits the traditional egg dip in favor of Italian dressing, which adds a lot of flavor to the meat itself. You’ll want to ensure that the dressing is dairy free.
The addition of seasoned breadcrumbs enhances the dish, so that every bite is packed with taste. This recipe can easily be doubled or tripled and frozen. Simply freeze the dish after it has been assembled and before it has been baked the second time. To reheat, place – frozen – in a 400 degree oven for 18-20 minutes or until heated through.
In a large bowl or ziploc bag, combine chicken and Italian Dressing. Allow to marinate at least an hour, or up to 8 hours, in fridge.
In a medium bowl, combine vegan parmesan substitute, hemp nuts or almond parm, bread crumbs or flour, oregano, salt and pepper.
Shake excess dressing off of chicken and dip into cheese/bread crumb mixture, turning and pressing to coat well. Lay onto a rimmed, greased cookie sheet and allow to sit for 10 minutes, to allow coating to set.
Preheat oven to 350 degrees.
Bake breaded chicken at 350 degrees for about an hour or until golden brown.
Place baked chicken in a 2 quart casserole dish. Top chicken pieces with a generous amount of spaghetti sauce. Evenly divide the vegan mozzarella cheese or Non Dairy Shreddable Cheese between the chicken pieces.
(You may freeze extra servings at this point.)
Turn oven to 425 degrees. Place chicken in oven and bake until cheese is melted, about 10-15 minutes. Serve with gf spaghetti (we like Tinkyada) and sauce.
One of my happiest childhood memories is eating the horrifying cup-noodles that came in the little Styrofoam cups, with a pack of sodium filled seasoning and a few sad freeze dried veggies on the top. I loved pouring the boiling water into the cup and could never wait the full three minutes to allow the noodles to cook completely. In college, ramen saw me through a lot of late-night cram sessions and at only a few cents a serving, it filled up my hungry stomach.
The resurgence of ramen bowls in blogs, magazines, and restaurants made me recall those noodles, and the recipes for gluten free noodles I came across on the internet just didn’t cut it, nor did the suggestion to use other types of dried rice noodles. I wanted real ramen.
I created this dough to mimic ramen – the first secret is in creating a substitute for kansui (the alkaline ingredient that makes ramen taste like ramen). The second secret is to steam the noodles lightly to bring out the chewy texture and golden yellow color of the noodles.
The noodles can then be finished one of two ways: The first will give you ‘fresh ramen’, appropriate for eating right away, and the second one will give you ‘top ramen’ style noodles appropriate anywhere dried noodles are called for or for making your own noodle bowls.
This recipe assumes you have either a food processor or an electric mixer and a steamer or a pan and rack you can use to steam the noodles. I found hand cutting the noodles to be exceptionally tedious, so a pasta maker with an ‘angel hair’ setting is also a beneficial thing to have if you want to make this.
This recipe yields 4 x 4oz servings about 5x3oz servings
2 tbsp baking soda
1 c hot water, plus more as needed
1 tsp salt
3 1/2 c (13-14oz or 490g) Better Batter Gluten Free Flour
Begin by making kansui powder: in a heavy skillet or saucepan, heat the baking powder for 5-10 minutes over medium high heat. The carbon dioxide in the soda will begin to ‘gas off’ in a mist and create a more concentrated alkaline soda. You will continue to cook the powder, stirring gently, until all the gas is gone. allow this mixture to cool completely.
Measure out 1 tbsp of the concentrated soda (now, kansui powder) and stir it into 1 c hot water in a large bowl – it may ‘boil up’ so be careful! Stir until dissolved. Dissolve the salt into the water.
Put the dough hook in your food processor (you can also make this in an electric mixer with the paddle attachment). Place the Better Batter flour into the processor or bowl of the electric mixer and begin to stir. With the engine running, slowly pour in the kansui/water/salt mixture. Continue to mix until all the water is added and the dough is smooth and satiny. If you find the dough is still too dry, add additional water, 1 tbsp at a time, until the proper consistency is reached. Gather the dough into a ball – it should be slightly tacky to the touch.
Lightly flour a rolling surface and roll the surface of the dough ball until it is no longer tacky on the surface. Cut the ball into equal portions, weighing 3-4 oz each.
If rolling by hand:
Shape each portion into a rectangle and roll the rectangle out on a floured surface to 1/16 of an inch thick if rolling by hand – ideally you want a very long rectangle, as the longer the noodles are the better. Cut into noodles about 1/16 of an inch thick, using a pasta cutter, knife, or pizza wheel. Gather up the noodles into a compact bundle – leaving as much air space between the noodles as possible by winding them into a ‘wiggly’ bundle.
If using a pasta machine: flatten each portion out to a 1/4 inch thick rectangle and pass it several times through your roller of your pasta machine, as per machine instructions, flouring between rollings, and gradually reducing the machine to the 3rd (angel hair thickness) setting, about 1/16th inch thick). Attach the pasta cutter, set to the angel hair or spaghetti setting, and pass the pasta through the cutter. Gather up the noodles into a compact bundle – leaving as much air space between the noodles as possible by winding them into a ‘wiggly’ bundle, measuring about 3-4 inches in diameter and preferably no more than 1-2 inches thick.
Place the bundles of noodles on a steamer tray over boiling water, or on a rack in a pan over boiling water and steam for 5 minutes, covered, keeping the water boiling the whole time. Remove from the steam and process one of two ways:
The steamed noodles you prepared may be stored in an airtight container in the fridge for up to a week or in the freezer for a month. To make: Gather and prepare ingredients as directed in the ramen recipe you are using. Bring a pot of water to a boil and boil the noodles for a minute or so, to heat them up and soften them. Add the noodles to the other ingredients in the bowl and serve immediately.
(Expensive Ramen Style): Take steamed noodles and dehydrate them at 194 degrees F for about 30 minutes, or until completely dry and crisp. These noodles can be stored about 12 months in an airtight container at this temperature.
(Top Ramen Style): Heat several inches of canola or palm oil to 285 degrees, over medium heat in a heavy pan with high sides. Take steamed noodles and fry them slowly, so that the light color and compact texture is preserved, about 1 minute per side, until the noodles are stiff and very light golden in color. If the heat is too high you will end up with puffed, porous noodles (like chow mein noodles), so watch the temperature of the oil very carefully! Drain well and check to ensure the mass is dry all the way through. These noodles may be stored for 3-6 months at room temperature – check to make sure they don’t go rancid depending on the style of oil and the temperature of the storage. For the most basic flavor, use 2 tsp bouillon to each bundle of noodles. Otherwise follow the instructions for making DIY cup noodles.
Okay, we’re just putting it out there before we even describe it….
This bread is a near impossible feat for gluteny bakers nationwide, despite millions (literally) of attempts in home and commercial kitchens and super-experienced experimenters – so when Naomi was asked for this as part of her Whatcha Want Wednesday Recipe Request, she knew this wasn’t going to be an easy task. However we’ve come as close as you will this side of heaven.
Leidenheimer’s bread is the most famous bread of New Orleans -a literal legend comprising a shatteringly crisp crust with a super soft, pillowy center (no chew to this bread!), about 4 inches wide by 3″ long and made fresh (sometimes delivered two or three times a day!) for the famous sandwiches of the city.
Hours of baking, tons of experimentation, and lots of failures later, Naomi determined that the very best bread recipe for making this is, surprisingly, the sourdough she already developed (with a tweak or two).
If you want even a measure of success you’ll need to follow our instructions absolutely perfectly as well as invest in one or more baguette bread cloches, shaping the dough into two baguettes 3 inches wide by 30 inches long by 1 1/2 inches high and 20 ounces in weight. Cut into 6 inch lengths you’ll get just about the right weight of bread, and if you’ve been careful to obey everything (and the stars align just right!) you’ll get a bread that you’ll be proud to call Po Boy bread, even if it’s not an absolutely perfect clone. If you’re not so particular or just hate to buy extra pans – use the entire amount of dough in once cloche, and make a bigger baguette!
Note you should make this bread so that it is ready (baked and cooled) no earlier than 4 hours before serving, or the texture will not be right.
In the bowl of your stand mixer, mix together the Better Batter Gluten Free Flour, Sourdough Starter, water, sugar, oil and salt. Blend on high speed for 4 minutes, or until completely combined – the texture will be between the texture of a very soft cookie dough and a drop biscuit dough.
Grease your oblong bread cloche(s) and using floured hands place the sourdough within the container(s) dividing for two baguettes and keeping together for one larger loaf. Rinse hands well. Using wet hands, smooth and shape the dough until:
1) for proper baguettes: With wet hands, smooth and shape (imagine working with it like clay on a potters whel) into a shape 30 inches long by 3 inches wide by 3/4 inch thick. Using wet hands, smooth the top again to create a domed appearance. Repeat. Take a very sharp, wet knife and create a slash design in the top of the dough, by cutting three 1/4 inch deep slashes across the top of the dough. Repeat with other baguette.
2) for a single loaf: Place all dough in the cloche and with wet hands smooth and shape until it completely fills the bottom of the bread cloche. Taking wet hands create a divot between the edge of the pan and the dough that reaches all the way to the floor of the pan – this will have the effect of forcing the dough up into a more domed shape. Using wet hands, smooth the top again to create a domed appearance.
Once you have followed shaping instructions:
Lightly sprinkle the top of the dough with water and place in a warm place (about 100 degrees), covered with the cloche lid, for 30 minutes to an hour, while you heat the oven.
Heat the oven to 450 degrees. (make sure you cloche can withstand high heat!)
Place covered cloche into the hot oven. Bake for 10 minute for baguettes and 30 minutes for one loaf.
Remove the lid(s) and continue to bake for another 10 or 30 minutes, or until the crust is very golden and the loaf sounds hollow when you rap it with your knuckles.
The interior of the bread should be around 200 degrees, if you’re so inclined to measure!
Remove immediately from the pan or cloche to a rack and allow to cool for at least 30 minutes but preferably until completely cool before slicing. You will notice crackling sounds coming from the bread. Success!!!
Use this in it’s round form to make muffaletta sammys by using a round cloche or enameled dutch oven.
You will also need parchment paper, a handheld electric mixer or a stand mixer for this recipe.
Preheat and prepare. Lightly spray a half sheet pan (jelly roll pan with sides) with cooking spray. Add a piece of parchment to the sheet pan which covers the sides too, since this cake can stick. Set aside. Preheat the oven to 425 degrees.
Sift the dry ingredients. In a large bowl, soft together the cocoa powder, cake flour, salt, and baking powder. Set aside.
Whip the egg whites. Using a stand mixer, or a large bowl and a handheld mixer, whip the egg whites until they are at soft peaks, about 2-3 minutes on medium high speed. Do not beat too long until they are stiff; the tips should curl over themselves at the soft peak stage when lifted by the whisk/beater. Set aside.
Make the sponge cake batter. Add the sugar and egg yolks to the dry cocoa powder mixture. Beat on low with the mixer until incorporated. This mixture will be thick. Switch to a spatula and mix in one-third of the beaten egg whites. Gently fold the egg whites in using the spatula to lighten the chocolate batter. Add in the remaining two-thirds of the beaten egg whites and continue to fold (not stir) with large strokes around the bowl until all egg whites are incorporated into the batter. Pour the batter onto the prepared sheet pan. Smooth into an even layer using an off-set spatula or butterknife. This will be a thin layer in the sheet pan.
Bake. Bake the cake for about 6 minutes or until the cake springs back when gently touched and the top feels slightly spongy. Remove from the oven and quickly remove from the sheet pan (parchment paper layer included) and place on the work bench or large cutting board. Smooth the parchment edges flat and roll up, parchment and all, from the short end. This will prevent the cake from cracking later on when filled with creme filling. Let chocolate and parchment roll cool completely on a wire rack before unrolling.
Make the cream filling. While the chocolate cake is cooling, make the cream filling. In a large bowl, beat together butter, vegetable shortening, marshmallow creme, vanilla, and powdered sugar. Scrape the sides of the bowl with a spatula often to mix everything together. Set aside until cake assembly time.
Assemble. Carefully unroll the parchment and chocolate cake from each other. Spoon the cream filling into the cake and use an off-set spatula to spread into an even layer. Re-roll the cake placing seam side down. Place on top of a wire rack placed over a sheet pan.
Glaze. Heat the cream over medium heat on the stove until it just begins to simmer. Quickly remove from heat and add the chocolate. Stir with a whisk until all of the chocolate has melted. Carefully pour the ganache glaze over the entire cake roll, ends included. Let the chocolate set up at room temperature before serving. Makes 8+ servings. Store leftovers at room temperature in an air-tight container.
Adapted from Cooking By Moonlight
The secret to IHOP’s fluffy eggs and omelets is a small amount of pancake batter added to the beaten eggs before cooking. That’s great for taste and texture… but not so good for people on a gluten free diet, so I decided to create this clone of their popular garden style omelet – you can fill the omelet with anything you like, as long as you use the same proportions of filling and the same method, and it will be equally great.
2 tbsp Better Batter Gluten Free Pancake and Biscuit Mix
4 tbsp water
3 large eggs
2 tbsp diced green pepper
2 tbsp diced onion
3 tbsp vegetable oil
1/4 c sliced fresh button mushrooms
1/4 c diced tomatoes
1/4 c finely shredded sharp cheddar cheese
In a small bowl, beat together Better Batter pancake mix and water, until smooth. Add eggs and beat until the eggs are well incorporated and smooth, about 2 minutes by hand. Stir in the green pepper and onion
Heat a 12 inch skillet over medium high heat – you want the pan hot enough to cook the omelet quickly without browning it. Pour the oil into the pan and swirl it around to coat the pan evenly.
Pour the egg mixture in and swirl to evenly coat the bottom of the pan. Cook for a minute or two or until the eggs puff up slightly and thicken.
Fold the top and bottom of the omelet in by about an inch. Place 2 tbsp of cheese on the center of the omelet and then with 2 tbsp each of mushrooms and tomatoes.
Roll the omelet on the unfolded side two or three times to enfold the filling. Place on a plate and top with remaining cheese, tomatoes, and mushrooms. Serve immediately.
These easy garlic sticks are great to serve with chili and are easy to whip together at the last minute or pack along for campfire cooking.
1 c (75.6g) butter or df alternative, melted
1/2 tsp garlic powder
2 c Better Batter pancake and biscuit mix
1/8 tsp garlic powder
4 oz finely shredded mozzarella cheese or df alternative
1 1/2 c water
Better Batter gluten free flour for rolling (or you can use cornmeal or biscuit mix)
2/3 c melted butter or df margarine
1/4 tsp garlic powder
Preheat oven to 425 F. Line a 15 inch jelly roll pan with parchment paper. In a bowl combine 1/3 c melted butter and garlic powder (you will want to use about 1/3 of this mixture, reserving the rest for later). Use a pastry brush or fingers to spread the melted butter all over the parchment paper, then set the bowl and the prepared pan aside.
Prepare rolling surface by dusting generously with flour/cornmeal/biscuit mix.
In a separate bowl, combine the Better Batter pancake mix, cheese and garlic powder, stirring well to combine. Add water and stir for about 30 seconds. Mixture will be loose at first and then will thicken rapidly to about drop biscuit texture.
Place dough onto prepared rolling surface and dust with additional flour/cornmeal/biscuit mix. Gently roll into a 9x13 inch rectangle - dusting with more flour as necessary. Cut evenly with a knife or pizza cutter into 'sticks' - about 25.
Use a spatula to gently lay each stick on the prepared parchment paper. Generously brush with additional melted butter (you should use about half of the remaining mixture and set the rest aside for after baking).
Bake for 12-15 minutes, or until hot. Brush with remaining garlic butter and serve hot.
These are best served hot.
Note: if making ahead, allow to cool and store airtight. Wrap in foil and reheat for about 10 minutes. Brush with butter just before serving
When contemplating making my bi-weekly menu and shopping list, I began looking through the cabinets and refrigerator and freezer to see what ingredients remained in my kitchen. Upon returning to my computer to input my findings, I found a message from my daughter, “Chicken and dumplings, pretty please, with a cherry on top?” How can a mother’s heart resist such a plea? So, chicken and dumplings was added to the menu and the necessary ingredients added to the grocery list.
The recipe for “Never Fail Dumplings” by Vera Smelley comes from an old church cookbook that belonged to my grandmother. There’s just something about using an old, tried and true recipe! These dumplings are a noodle-type dumpling, not a drop dumpling. I hope you enjoy!
Olive oil or vegetable oil
1/3 cup of milk (note: you may use non dairy milk sub)
½ teaspoon of salt
2 cups (8 ounces or 280g) of Better Batter Gluten Free Flour (plus extra for rolling out the dough)
1 whole roasted chicken, deboned and shredded
3 quarts of chicken stock or broth
1 cup half and half or milk (note: you may use non dairy sub)
Seasoning to taste (I use salt, pepper, garlic powder, and onion powder.)
1. Cook chicken. (I have found that roasting the chicken all day in the crock pot is the easiest way.)
2. Once chicken has cooled, debone the meat and shred it into bite-sized pieces.
3. Add chicken stock and half and half or milk in a large pot and heat slowly over low heat.
4. Beat 1 egg in a measuring cup.
5. Add an equal amount of olive oil or vegetable oil to the egg. (For example, if you have ¼ cup of egg, then add ¼ cup of oil.)
6. Add 1/3 cup of milk to the egg and oil mixture. Set aside.
7. Mix 2 cups of flour with ½ teaspoon of salt.
8. Mix wet and dry ingredients. Stir until dough is soft and smooth. If the dough is too sticky to roll out with a rolling pin, then add flour 1 tablespoon at a time until the dough is soft but not sticky.
9. Use a rolling pin to roll out small pieces of dough on a floured surface (about the thickness of a dime). Then cut the dough into small strips (about 1.5 inches by 3 inches).
10. Continue rolling and cutting dough until all dough is used.
11. Increase heat for chicken stock mixture and season to taste.
12. Once chicken stock is boiling, begin adding dumplings, stirring after each addition of 10-15 dumplings.
13. Allow dumplings to cook 5-10 minutes until tender.
14. Add shredded chicken, and allow to heat through.
These rolls are a re-creation of the popular pop-can cinnamon rolls that Pillsbury first released in the eighties. Smaller than the canned rolls you can buy now, these have a much higher ration of filling and icing to bread. These should be served warm.
1½ cup milk
1/3 cup sugar
2 tsp. salt
4 tbsp. butter or margarine
1 package of yeast
3 3/4 cups (15 oz or 425g) Better Batter Gluten Free Flour
5 tbsp. butter
1/2 cup brown sugar
1-2 tbsp. Cinnamon
In a saucepan, heat the milk, sugar, salt, and butter or margarine until warm (NOT hot!). Allow to cool to lukewarm.
In a large mixing bowl, whisk together egg and yeast. Add the warm liquids and whisk together.
Add Better Batter Gluten Free Flour, and beat everything together (consistency will be like play dough). Divide dough into two parts. Roll out each part of dough using flour to make a heavily floured surface. Roll each dough half into a rectangle 1/8″ thick.
Melt 5 Tbsp. butter or margarine. Brush the butter onto the rectangles, then sprinkle with the brown sugar and cinnamon. Roll the rectangles up tightly, into cylinders, and cut the dough into 1 inch slices (dip the slices into additional butter if desired). Place in a 9×13 inch pan or two round cake pans. Let the rolls rise for 40 minutes. Then bake at 400 degrees for 12-15 minutes.
This recipe was developed by request as part of our Whatcha Want Wednesday theme of Asian Food and attempts to replicate the famously sweet and sticky Honey Walnut Shrimp. You may substitute Chicken for another variation that’s sure to please. To make something very close to the Panda Express you will need both the honey and the sweetened condensed milk. A slightly different dairy free version may be made using coco lopez cream of coconut in place of sweetened condensed milk, and for the very frugal you may substitute the walnut syrup for all of the honey or sweetened condensed milk (which will give you a different, but still delicious flavor).
2 tbsp light honey (use a lightly flavored honey) or syrup from the walnuts (recipe follows)
1 tbsp canned sweetened condensed milk or Coco lopez cream of coconut (to make this dairy free) OR syrup from walnuts (recipe follows)
Mix together the water, sugar and walnuts. Bring to a boil in a small saucepan over medium high head. Boil for 3-5 minutes, or until the syrup starts to thicken. Drain walnuts onto a plate to cool, reserving aside the syrup for use in the sauce, if desired.
In a mixing bowl, mix the mayonnaise; honey or syrup; condensed milk, coco lopez, or syrup, and walnuts.
Prepare Fried Pieces as directed in recipe, and mix into the sauce immediately after draining, while still hot.
Return all items to the wok and heat thoroughly. Serve immediately
These quick and simple baked donuts fill the house with the smell of fall and harvest festivals. Great to serve with hot apple cider or tea!
Baked Apple Cider Doughnuts
Servings 12 Prep Time 20 minutes Cook Time 10 minutes
3/4 c (177ml) apple cider
3/4 c (177ml) buttermilk OR DF milk (ONLY IF USING DF Milk, add 1 Tbsp (15ml) apple cider vinegar)
2 eggs OR 100g aquafaba drained from 1 can white beans
1/4 c (5ml) vegetable oil
1 tsp (5g) vanilla extract
3/4 c (150g) granulated sugar
2 1/2 c Better Batter Flour (350g Artisan Blend OR 250g Original Blend OR 300g Cake Flour)
2 tsp (8g) baking powder
2 tsp (9g) baking soda
1/4 tsp (1.5g) salt
2 tsp (5.2g) ground cinnamon
1/4 tsp (.55g) ground nutmeg
1/4 tsp (.55g) ground cloves
1/2 c (1 stick) melted butter OR DF margarine
2 tsp (5.2g) cinnamon
1/2 c (96g) sugar
Preheat and prepare. Preheat the oven to 425F. Lightly grease two standard doughnut pans.
Mix. In a large bowl, combine apple cider, buttermilk DF milk+vinegar, eggs or aquafaba, oil, and vanilla. Add sugar and mix together sugar starts to dissolve. In a separate bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Working quickly, fold the dry ingredients into the wet ingredients. Do not overmix - there should be lumps of dry flour throughout the mix, about the size of small gravel.
Fill and Bake. Fill each doughnut pan well about 3/4 full, using a scant 1/4 cup of batter in each well. Transfer the pans to the preheated oven. Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean. Remove the doughnuts from the oven, and flip them over onto a cooling rack, allowing them to cool for about 1-5 minutes.
Make Topping. While the donuts are cooling, melt the butter or margarine. In a small bowl, blend the sugar and cinnamon together.
Coat the doughnuts. Dip each donut into the melted butter, turning to coat it well, then roll the doughnut into the prepared cinnamon sugar mixture. Repeat with remaining doughnuts until all doughnuts are coated. Serve.
This recipe was created and published by Patrick Auger. Simplified recipe edit 2023 by Naomi Poe. Original photo of food by Patrick Auger.
Naomi first learned about the yeasted cookie/pastry called “nut roll” when she moved into Pennsylvania as a young woman. This tender and delicate pastry is Croatian/Serbian in origin and closely related to other slavic pastries like Potica. Follow the directions carefully for a delicious treat.
1pck active dry yeast
1/4 c warm water
1c + 2 Tbsp warm milk or DF sub
1/3 c sugar
1 tsp salt
1/4 c soft butter or DF margarine
3 1/2 – 3 3/4 c (14-15 oz or 397-425g) Better Batter Gluten Free Flour
Dissolve yeast in water. Stir in milk, sugar, salt, egg, butter. Mix in Better Batter flour. Turn on high speed of stand mixer and mix 3 minutes. If desired let rise 2 hours (step may be omitted).
Meanwhile, make filling: In a medium saucepan, mix together all filling ingredients. Bring just to a boil, reduce heat and simmer on medium-low, stirring frequently, to prevent sticking and burning, until mixture is thick. Cool completely before spreading on dough, at room temperature. Do not refrigerate!
Place dough on floured cloth (NOT terry cloth!), or rolling mat and roll tissue thin into rectangle shape. If preferred you can roll slightly thicker, about 1/8 inch thick.
Spread filling over dough and roll up like jelly roll.
Place in greased pan and let rise for an hour before baking at 325 for 40-45 minutes. Allow to cool completely before slicing.
Many thanks to Karen D for sharing her family's traditional Christmas lefse recipe with me, and asking me to create a gluten free version for her. These thin potato wraps - kind of a cross between a tortilla and a crepe - are super delicious served with butter, jam, or other fillings, or alongside your main dish. While in the US Midwest, these are traditionally a holiday treat, they're good enough to use all year round. I've made 'chinese pancakes' with them, used them as wraps, and even made burritos with them. So versatile!
I do what I do for the love of you, but if you liked what you saw, or like what I do, feel free to buy me a cup of coffee: https://www.buymeacoffee.com/EXpGZLo
2 1/2 lb russet potatoes, peeled and cut into 2 inch pieces
1/4 c butter or df margarine*
1/4 c heavy cream or df sub
1/2 tsp salt
1 1/2 tbsp sugar
2 c Better Batter Gluten Free Flour (Original or Artisan Blend)
1/2 c water (optional)
Butter: Smart Balance margarine
Heavy Cream: Rich Whip Dari Free, So Delicious Whipping Cream Alternative, gf oatmilk creamer (make sure it uses purity protocol oats)
Place peeled potatoes in a heavy saucepan and cover with water. Boil for 10-15 minutes, or until tender. Drain.
Place in a ricer and rice, or mash with a stand or hand mixer until smooth but not pasty. Add butter or df margarine, and heavy cream or df alternative. Continue to mash until evenly combined. Potatoes will be hot at this point. Spoon into a container, cover, and allow to cool until at least room temperature (or chilled). You should have about 8 c total if fluffy.
Place the chilled mashed potatoes back into the mixer. Add salt, sugar, and flour. Blend until a dough forms. The mixture will start dry and crumbly. As the mixture works, the moisture will wick out of the potatoes, and a dough should form. You want the dough to resemble soft playdough, or soft bread dough - very malleable and pillowy. If you find the dough is too dry or is still crumbly after a few minutes of mixing, you may need up to 1/2 c of water to get the desired finished texture. Divide into 10- 16 (4oz balls) balls and set aside.
Heat a large griddle or very heavy pan to 400F. If your griddle has a tendency to stick, put the tiniest bit of oil on it. Lightly flour a rolling surface. You will be working fast, so get all this prepared in advance!
Roll out each dough ball into a circle about 1/8 inch thick. This should give you a 10-14 inch circle. Fold it in half, then into quarters, and gently lift from the rolling surface. Quickly transfer to the hot griddle and unfold. Cook for 1-2 minutes per side, or until there are small golden bubbles on the surface, and the lefse puffs a bit. Roll or fold, set aside, and continue until all lefse are done.
Note: you may get more or less lefse in this recipe, depending on the desired size and thickness. These are best the day they are made, but may be reheated for a few days.
This recipe is perfect for those who want a whipped cream frosting without the dairy – it’s a relatively good substitute for whipped cream frosting on cakes and cookies (and great right out of the bowl). If you added just a tid more liquid, you ‘might’ be able to use it as a whipped topping, but we think it’s much more believable as a frosting!
5 Tablespoons (about 2.5oz or 70.8g) Better Batter Flour
1 cup non dairy Milk substitute (you may use almond, soy, or coconut milk)
1 teaspoon Vanilla
1 cup shortening (like Crisco – we prefer organic palm shortening)
1 cup Granulated Sugar (not Powdered Sugar! Make sure there’s no bone char for a really vegan version)
In a small saucepan, whisk flour into milk substitute and heat, stirring constantly, until it thickens. It should be the consistency of brownie batter. Remove from heat and let it cool to room temperature. It MUST be completely cool before you blend it with the shortening. Stir in vanilla.
While the mixture is cooling, cream the shortening and sugar together until light and fluffy. In order to remove the graininess you will need to blend this on high speed for 5-10 minutes. It’s essential that you make sure your sugar is completely dissolved into the shortening before proceeding with the next step.
Add the completely flour paste to the beaten shortening, and beat on high speed until it looks curdled – continue to beat past this point and the mixture will become like whipped cream.
Prepare the pan. Preheat the oven to 375 degrees and spray a 9x13 baking pan with cooking spray. Set aside.
Prepare the rolls. In large bowl, combine the cake mix, 1 cup of flour, and the yeast. Add water; stir with wooden spoon until a sticky dough forms. Add the remaining flour 1/2 cup at a time, stirring after each addition, until soft dough forms. You may not need all of the flour. In a separate small bowl, mix the brown sugar and cinnamon.
Shape rolls and preheat the oven. Dump the dough out onto a lightly floured surface. Gently roll the dough out into a large rectangle about 1/4-inch thick. Brush the dough with melted butter and then sprinkle with cinnamon brown sugar. Starting with a longer end, tightly roll up the dough into a log. Using a sharp knife or bench scraper, cut the log into 12-16 rolls. Mine were about 1-in thick. Place the rolls in the prepared pan and cover with plastic wrap. Let rise about 30 minutes while you preheat the oven to 375 degrees.
Bake. Bake 10-15 minutes or until lightly golden brown. Cool for 5 minutes and then spread with icing (gently warm the store-bought in the microwave for easier spreading or mix together the powdered sugar and milk for a thin glaze; spoon over the warm rolls). Serve warm or at room temperature.
Adapted from Betty Crocker
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A lot of people use Jiffy Cornbread Mix in their semi-homemade family recipes. With this clone you will be able to continue your family’s tradition of serving corn pudding, corn bread, or any other great recipe without worrying about gluten! This recipe makes enough for 3 batches of cornbread mix, about the amount in a single 8.5oz box of mix. Make sure to split into three air tight containers or ziploc bags before using.
English muffins are a fan favorite around here – and much easier to make than you would imagine. A small addition of baking soda may not be traditional, but it really helps ensure perfect nooks and crannies! this recipe came from Naomi and I made the change to the New flour Artisan Baker's Blend (gum/rice free) !!
2 1/2 cups whole milk , buttermilk or df sub ( hemp seed milk or coconut milk Warmed to 105 to 110 degrees Fahrenheit.
2 tsp white vinegar
1 tsp molasses
3 tbsp butter or shortening
1 1/2 tsp salt
1 tbsp sugar
1 tsp baking soda
5 tsp instant or 14 gams yeast (2 packs)
Wide mouth canning jar lids - these make perfect muffin cutters
Heavy Skillet and cookie sheet.
Place the milk or df sub, vinegar, molasses, and butter or shortening in a small microwave safe bowl and heat just until the butter or shortening melts, stirring well. If making on stove, heat in a small saucepan - just until fat melts - stirring well.
Into the bowl of the stand mixer sift Artisan Baker's Blend (gum/rice free). Add all remaining ingredients.
Mix with the paddle attachment. Begin on low to combine then increase to high speed for 6-8 minutes until dough is cohesive and fluffy.
Remove dough from bowl. On board bring dough together. Cover with Plastic wrap and allow dough to hydrate/rest for 20 minutes.
After the 20 minute hydration/rest this dough should be pretty similar to regular bread dough. On a floured surface,
roll the dough out to about 1/2 to 1 inch thickness - the height of a canning jar lid.
Cut out as many circles of dough as you can, placing them on a floured surface to rise - you might need to roll out the dough again to make the scraps into muffins - make sure to take as much flour off as you can.
Allow the muffins to rise for 20 to 25 minutes. I let proof in my kitchen for about 25 mins top
Meanwhile heat oven to 325 degrees, and heat a heavy skillet on medium high heat.
Place a few muffins at a time on the hot skillet and cook for 3-5 minutes each side (I find it takes 4 minutes), or until puffed, with golden brown top and bottom.
Transfer the muffins to cookie sheet and bake at 325 for about 12 to 15 minutes. Allow to cool completely.
To split and make ‘nooks and crannies’ - be sure to use a fork. Push the tines of the fork into the muffin on the center seam all the way around. This will ensure you get a good separation.