This recipe was originally tested and adapted from a recipe published at Patrick Auger, and published by Naomi Poe in December 2022.Original photo of food by Patrick Auger. 

This recipe was inspired by those little Debbie’s oatmeal cream pie. As we know people with food allergy can’t have them, so I came of with a recipe that is top 8 allergy free and tastes amazing ... Servings 12 Prep Time 1 hour Cook Time 10 to 15 minutes

Ingredients

Cookies 1 cup Spectrum Shortening 1 cup firmly packed brown sugar 1 cup granulated sugar 1/2 cup dairy free milk 1 teaspoon vanilla 2 cups (280 grams) NEW! GUM FREE Artisan Baker's Blend 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon ground cinnamon 1 teaspoon salt 3 cups oats (for best results I recomment Double Protein Oats (zegofoods)) Filling 1 cup Spectrum Shortening 3 cups powdered sugar 2 teaspoons Vanilla 3 to 4 Tablespoons water 1/2 teaspoon salt

Instructions

Preheat oven to 350 F (electric) or 325F (gas). Line cookie sheets with parchment paper. In a large bowl, beat shortening and sugars until creamy. Add dairy free milk and vanilla; beat well, until mixture is light and fluffy. In a separate bowl, blend flour, baking soda, baking powder, cinnamon, and salt. Blend the two mixtures together until evenly combined, then add oats and mix well. Drop dough by using a large 4oz ice cream scoop / cookie scoop - about 1/2 c. For accuracy weigh each cookie at 4 ounce. Place cookies onto prepared parchment paper lined sheet and press to flatten slightly. Bake for 10-15 minutes. Remove from oven and cool 1 minute on cookie sheets; remove to wire rack, sliding the entire sheet (with parchement paper) onto the rack, and allow to cool completely.. Make cookie sandwich filling: Cream together shortening, powdered sugar, vanilla , salt and water until nice and fluffy - add a bit more water if necessary. Place icing in small pastry bag or large zip lock bag, until you are ready to fill cookies. To fill cookies - place half the cookie upside down on the cooking rack and cut off the tip of the zip lock bag or pastry tip. Squeeze a small portion - you want make round mound about 1 ounce - on top of the cookie and the place the other cookie on top of the mound of filing. Press lightly, until the filling evenly comes to the edges of the cookie sandwich. Store in an air tight container for several days, or in the fridge for a week.

Your brain and your tongue won’t believe it… but this bread is gluten free. With warm coffee and chocolate notes and a hint of caraway this bread is rich, dark, and satisfying. Having a base of caraway for flavor- you won’t even notice the rye flour is missing. Serve with your favorite spread (in this picture we used chevre and traditionally smoked salmon), or use it as a great base for a grilled Reuben. Servings 1 large loaf Prep Time 90 mins Cook Time 35 to 45minutes,

Ingredients

Dry ingredients 420 g Artisan Blend (gum/rice free) 11 g Instant or Rapid Yeast 10g caraway seed 6g salt 5 g instant coffee powder 50g unsweetened cocoa powder Wet ingredients 400 g warm water 110 to 115 degrees F 50g avocado oil or olive oil 50g molasses (blackstrap molasses)

DIRECTIONS:

DOUGH In a small saucepan, combine water and caraway seed. Bring to a simmer and simmer for 5-10 minutes. Take off the heat and allow to cool to a lukewarm temperature. Strain out the seeds (if desired), and add enough water to come to a 2 cup measure. Into the bowl of the stand mixer add all of the 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 and place 0n a board or countertop surface to bring the 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, shape the dough into ball shape. Shaping method #1: To get the traditional coiled shape of artisan bread use a brotform dough rising basket. Rub flour all over the basket. Place the shaped loaf (smooth side down) into the floured basket and cover with lightly greased plastic wrap. Shaping method #2: Place the shaped loaf into a bowl with a lightly floured tea towel and cover with lightly greased plastic wrap. Proof dough for 45 minutes in a warm place until it is doubled in size. Preheat the oven to 450° Fahrenheit. If you are using a pizza stone or baking steel preheat it for about 45 mins before baking Remove cloth. Sprinkle parchment paper with a little flour and carefully turn the dough onto the parchment paper so that the shaped side is now up. Score the loaf with a serrated bread knife. Lift the parchment and loaf together into the hot baking stone or cookie sheet so the parchment lines the bottom. Be careful not to touch the pan since it is very hot. Bake for 35-40 minutes, spraying water from a spray bottle into the oven 2 or 3 times during the first 10 minutes to aid in creating the crust Loaf is done when it reaches an internal temperature of 210. Remove the loaf from the oven. Transfer it to a cooling rack and allow to cool completely before cutting.

Ingredients

• 1/2 block (4 oz) cream cheese, room temperature
• 4 1/2 c Powdered Sugar
• 1/2 tsp mint extract
• several drops of green gel food coloring
• 1/4 c heavy whipping cream
• 3 oz semi-sweet chocolate chips

Instructions

Make these confection bites using the following directions. Swap out the mint flavoring for raspberry, orange, or another flavored extract of your choice. Use a different hue of food coloring if you do not want light green-tinted treats. Make the dough. Combine the cream cheese and 1 cup of powdered sugar in the bowl of a stand mixer or using a handheld electric mixer until thoroughly mixed. Add the flavored extract and food coloring and mix until combined. Gradually add the rest of the powdered sugar, one cup of powdered sugar at a time to avoid a powdered sugar cloud all over your kitchen. Scrape down the sides of the bowl as needed. Form the balls. Line a large baking sheet with parchment paper. Scooping out a rounded teaspoon of dough, using your hands, roll balls just smaller than 1-inch in diameter and place them on the lined baking sheet, gently pressing to just flatten the tops a bit. Using the rounded end of a wooden spoon or butter knife, create a small indentation in each flattened ball. The dough does begin to dry out quickly, so make the indentations as you roll out the balls to limit dough cracking on the sides if it dries out too much. Chill 1 hour while making the chocolate filling. Make the ganache. Place the chocolatee chips in a bowl or heat-proof measuring cup. Bring the heavy whipping cream to a simmer in a small saucepan over medium-low heat. Pour over the chocolate chips. Stir one or twice then let the mixture sit 2-3 minutes to melt the chocolate. Continue whisking or stirring until the chocolate is fully melted and incorporated into the warm cream. Transfer chocolate ganache to a ziptop bag and let cool slightly and thicken up just a little bit, approximately 15 minutes or so. Fill and chill. Snip the corner off the ziptop bag and pipe the chocolate ganache unto the center of each mint. Chill for about an hour or until the chocolate filling has set up. Store in refrigerator in an airtight container. Makes up to 3 dozen mint bites. Adapted from Mom on Timeout blog

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! Full recipe is under the videos: A personal note from Naomi: I appreciate you watching my videos so much! Every time you subscribe, watch even a minute of this video, or share it with your friends, you help me qualify to earn a (very!) small amount of income. That money allows me to be able to afford all the extra ingredients (I typically make these recipes 5-6 times per video) and take time off work. I am so grateful for your support! This recipe was originally posted in 2019 and was updated and reposted in February 2023. Servings 12 Prep Time 30 Cook Time 30

Ingredients

4 c (560g) Better Batter Original or Artisan Gluten Free flour, plus more for dusting 2 c milk or df sub 1 tsp white vinegar 1 tsp molasses 3 tbsp butter or shortening 1 1/2 tsp salt 1 tbsp sugar 2 large eggs, lightly beaten OR 1/2 c aquafaba 1 tsp baking soda (optional) 2 1/4 tsp active dry or instant yeast (1 pack) Wide mouth canning jar lids - these make perfect muffin cutters Heavy Skillet and cookie sheet.

Instructions

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. Place into a larger mixing bowl. Add remaining ingredients to the liquid mixture, and stir or beat until evenly combined - this is easiest with a stand mixer, and should take about 4 minutes. The dough will be very soft - about the consistency of drop cookie or biscuit dough. Lightly coat all sides with additional flour and 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 minutes. 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 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.

These delicious from-scratch Gluten Free and Dairy Free Funfetti Cupcakes are Jennifer's recipe that she has been making for her kiddos for years! These will quickly become your go-to for birthdays and celebrations. Servings 18 Prep Time 20 Cook Time 20

Ingredients:

Funfetti Cake: 2 ½ cups (300g) Better Batter Original Blend 2 tsp. baking powder 2 tsp. baking soda dash of salt 1 cup water 1 cup sugar (divided into ½ cups) 1 cup coconut milk ⅓ cup dairy free butter 2 tbsp. melted coconut oil 2 eggs (you can use Bob's Red Mill Egg Replacer to make this vegan/egg free) 1 tbsp. vanilla extract ¼ cup sprinkles Strawberry Buttercream: ½ cup dairy free butter ½ cup vegetable shortening 3 cups powdered sugar 3 tbsp. pureed strawberries

Directions:

Funfetti Cake: Preheat the oven to 350℉. Boil the water in a sauce pan with ½ cup of sugar for about 2-3 minutes just until there is a slight boil and the sugar is dissolved. Allow it to cool. In a stand mixer blend the other ½ cup of sugar with the butter and melted coconut oil. Add the coconut milk and the cooled water/sugar mixture (the mixer should be on medium/low speed the entire time). Add the eggs, vanilla, salt, baking soda, baking powder, and xanthan gum. Allow to mix in for about 30 seconds and then add in the flour one cup at a time. You can turn the mixer off to do this if needed. Mix on medium speed for about 3-4 minutes, scraping the sides of the bowl with a spatula half way through. Your batter should have a pudding like consistency. Fold in the sprinkles and mix them in gently. Grease your cake pans with coconut oil and then pour the batter in each pan evenly distributing the batter. Bake in a 6 inch pan for 35-40 minutes, 8 inch pan for 30-35 minutes, and cupcakes for 16-20 minutes. Always test the center of the cake before removing from the oven. A butter knife in the center should come out completely clean when it is done. Let the cakes sit to cool slightly for about 20 minutes and then gently remove them from the cake pan and transfer to a cooling rack. Allow the cakes to completely cool before frosting. Strawberry Buttercream: In a stand mixer, cream the shortening and butter. Add the powdered sugar and mix on medium speed for 2 minutes. To puree the strawberries you simply add them to a blender with a splash of water if needed and blend until it is smooth. Add the strawberry puree and mix on medium high speed for 3-4 minutes allowing the buttercream to fluff up. Frost to your liking. If you want to pipe decorations onto the cake you will need to double the frosting recipe.

Looking for the perfect Valentine's Day treat? Here it is! Show your love to those dearest to you with these sweet and adorable heart shaped whoopie pies. This post was originally posted in Jan 2022. It was updated and reposted in February 2023. Servings 24 average size cookies Prep Time 90 Cook Time 20-25

Ingredients

Cake 210 g) Artisan Baker’s Blend or ORIGINAL BLEND: BETTER BATTER GLUTEN FREE FLOUR 1/2 c (100 g) sugar 1/2 c (100 g) brown sugar 30g Dutch-process cocoa powder 1 tsp (4.6 g) baking soda 1 tsp (4.6 g) baking powder 1/2 tsp (2.8 g) salt 1/2 bottle red food coloring or 1 oz beet root powder 1 c (236.58 g) milk or vegan milk 1/3 c (72.6 g) vegetable oil 2 Tbsp (29.8 g) vinegar, cider or white 1 tsp (4.2 g) vanilla extract Cream Cheese Frosting Ingredients 1/2 cup butter or vegan butter 8 oz cream cheese vegan cream cheese 3 cups powdered sugar 2 tsp vanilla extract

DIRECTIONS:

For the whoopie pies: Position an oven rack in the center of the oven and preheat to 350°F. Line a 12-by-18-inch rimmed baking sheet with parchment paper and spray lightly with nonstick cooking spray. In a large mixing bowl using a hand mixer or a stand mixer bowl using the paddle attachment, mix together all of your cake ingredients for a minute or two until well mixed. (Don’t over mix.) Pour the batter onto the prepared baking sheet and spread it out evenly with a spatula. Bake until a toothpick inserted into the center of the cake comes out clean, 20 to 25 minutes. Let cool to room temperature. Cut out an equal number of heart shapes with a cookie cutter and set aside while you make the filling. For the filling: In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until soft, about 1 minute. Add the vanilla and butter or vegan butter, and beat to incorporate. Reduce the speed to low and add the powdered sugar and salt. Once the sugar is incorporated, increase the speed to medium and beat until the filling is fluffy, about another minute. To assemble the whoopie pies: Use a small spatula or spoon to gently spread a generous tablespoon of the filling over the surface of one of the hearts. Top with another heart and gently press down to sandwich. Repeat with the remaining hearts. Dust lightly with powdered sugar, and serve.

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 mades an all natural food coloring that works well, but won't be as bright. Servings 12 Prep Time 90 Cook Time 25-30

Ingredients

Cupcakes: 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 Ingredients: 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

DIRECTIONS:

Cupcakes:

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.

If you’ve been looking for a great bread dough that can be made ahead of time and baked as needed, look no further! This is a versatile dough which can be formed into a large variety of shapes. Add any mix-ins you wish and the possibilities are endless! This recipe is formulated by weight because it’s more accurate and we highly recommend customers use a kitchen scale when baking bread. This recipe is simple to divide in half or to double!I developed this recipe for our customers using both of our amazing flour blends.

Servings 2 loaves, 1 pound each Prep Time 3 hours or overnight Cook Time 30-45

Ingredients

840g Artisan Blend (gum/rice free blend) (don’t add the psyllium husk or 840 g ORIGINAL BLEND 30g whole psyllium husk OR psyllium husk Powder 948 g warm water 110°F 70g sugar or sugar substitute 14g Instant or Rapid Yeast or Active Dry Yeast (See note below) 18 g salt 100 g neutral oil

DIRECTIONS:

* Using Active Dry Yeast *: Into the warm liquid add the active dry yeast and the sugar. Allow 5 – 10 minutes for the yeast to bloom. Once it has, proceed with the recipe. Into the bowl of a stand mixer add Better Batter Artisan blend flour or 840 g ORIGINAL BLEND 30g whole psyllium husk OR psyllium husk Powder . Add all remaining ingredients and 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. Place in a 6 quart plastic container with lid or large bowl. Cover with plastic wrap and allow dough to hydrate/rest 12 to 24 hours (40 degrees is ideal). Allow the dough to rest for no more than 5 days. The longer it rests, the more flavor it develops. You will need to double the amounts of ingredients and adjust the rising/baking times if preparing more than one loaf at a time. Whenever you want to bake bread, measure out 1lb of dough. You may measure out two pounds if you wish per loaf, follow the instructions for proofing and baking below. Using additional flour to coat a rolling surface, flatten out the dough, sprinkling more flour on top. This should help you manipulate the dough – it will still be very sticky! Shape as desired. Let rise and bake as instructed below:

This is the Gluten Free New York Real Bagel Recipe that dreams are made of. Crispy on the outside with the perfect density on the inside. These bagels are just calling out for a cream cheese spread. Yum! Oui, they truly are that good! Patrick wanted to bring some amazing inspiration to our customers with these. I developed this recipe for our customers using both of our amazing flour blends

Gluten Free New York Real Bagel Recipe

Servings 8 to 10 Prep Time 120 Cook Time 25-35

Ingredients

Directions

Using Active Dry Yeast **:

Everybody needs a basic bread recipe in their toolbox. Plain white bread – besides being a fabulous base for grilled cheese sandwiches and French toast – is a great base for things that are hard to find or expensive in the gluten free world. Bread crumbs, for example, or croûtons. This bread in particular, is a good bread for beginning bakers. Nothing fancy about it. Just a nice, plain, bread. This delicious recipe was tested by one of our amazing recipe testers, and one of our lovely customers, Connie Gereaux! Remember Using the artisan Blend will give this loaf a more whole grain look !! Prep Time 30 Cook Time 45-60

Ingredients

2 1/2 cups warm water 105° 2 1/4 tsp (7g) yeast (1 package) 2 tsp (9g) salt 50g granulated sugar 50g avocado oil or vegetable oil 560g Better Batter Original blend + 15 g whole psyllium husk or 10g psyllium husk powder or 6g glucomannan

DIRECTIONS:

Preheat oven to 375°F. Prepare a standard 8x4 loaf pan and coat with cooking spray. ( do not us Glass pans) Into the bowl of a stand mixer, add Artisan Baker’s Blend Flour or Better Batter Original blend + 15 g whole psyllium husk or 10g psyllium husk powder or glucomannan . Then add all remaining ingredients. Mixing with the paddle attachment, begin on low to combine, then increase to high speed for 5 minutes until dough is cohesive and fluffy. It will be wet at this point. Using a spatula or a plastic scrapper transfer the dough into the prepared loaf pan. To shape the top of the dough, wet your hands with warm water. Smooth the surface. To facilitate domed top, run your fingers around the edge of the loaf applying light pressure. The sides should be 1/2” shorter than the rest of the loaf. Cover with a warm damp cloth. In a warm place, proof the loaf about 45-70 minutes or until doubled. A warm place with relatively high humidity will result in the best rise and shape. Bake the bread in the middle of the oven 45-60 minutes. In a properly calibrated oven the loaf should take an hour to bake. Bread is done when internal loaf temperature reads about 210°. Remove from pan and place loaf on its side on a cooling rack. Allow to cool for one hour. Rotate loaf to the other side and cool about 4 hours. Bread will be gummy if you try to slice it before cooling time is finished. Flavor and texture improve over the 5 hour cooling time and the moisture has a chance to equalize. Do not slice until bread has cooled for at least 5 hours.

This delicious Gluten Free Rustic French Bread will make you think you are visiting a French bakery.

Oui, they truly are that good! Patrick wanted to bring some amazing inspiration to our customers with these loaves. I developed this recipe for our customers using both of our amazing flour blends Servings 3 loaves Prep Time 180 Cook Time 30-45

INGREDIENTS

Sponge 2 C (474 g) warm water (heated to approx. 105°) *NOTE: depending on your climate/time of year, the amount of water you need may change. If you are in a hot and humid climate, you may want to lower the water to 1 3/4 cups of warm water. 7 g (1 package) Instant or Rapid Yeast or active dry yeast 50g sugar or sugar substitute (swerve sweetener, monk fruit sweetener, or maple sugar) 210g ARTISAN BLEND: GUM/RICE FREE GLUTEN FREE FLOUR or

210 g ORIGINAL BLEND 15g whole psyllium husk 10g or powder psyllium

Dough Fermented Sponge (from above) 210g ARTISAN BLEND: GUM/RICE FREE GLUTEN FREE FLOUR or

210 g ORIGINAL BLEND

30g apple cider vinegar or white vinegar 2 teaspoon salt

DIRECTIONS:

Sponge Put all of the sponge ingredients into the bowl of an electric mixer and mix until well combined. Cover and set on the counter to ferment for 1 to 2 hours or until doubled Dough Into the fermented sponge, add the rest of the artisan blend flour and apple cider vinegar or lemon juice, and salt. Using the paddle attachment, begin mixing on low to combine, then increase to medium/ high speed for 5 minutes until the dough is cohesive and fluffy. Gather dough together in the mixing bowl and cover with plastic wrap for approximately 20 minutes to allow the dough to hydrate on the counter. Shaping Put the dough out onto a floured board or counter. Divide the dough into 3 equal portions, and shape each one into a long loaf (about 6 inches in length), with pointed ends. Place loaves 3” apart on a parchment lined baking sheet pan. Cover with oiled plastic wrap or damp dish towel. Allow to rise in warm location until doubled in size (about 35 to 55 minutes). This will really depend on your house and climate. Baking Preheat oven to 500F. In the lower part of the oven put an empty metal baking sheet/pan, this will be used for adding ice cubes to create steam in your oven. Remove the parchment paper with the loaves and set on the counter top. Place the baking steel or pizza stone in the oven and heat for 45 minutes. Sprinkle each loaf with GF flour. Score 4 diagonal slashes down each French bread with a lame, razor, or sharp knife. Once the oven is preheated with pizza steel or stone, careful remove the steel or stone. Place the parchment paper with the loaves on top back on the heated steel/stone and put the baking sheet into your preheated oven. Immediately add a few ice cubes into the empty metal baking sheet/pan. Close oven door. After 5 minutes add a few more ice cubes again. Reduce the oven temperature to 475°F and bake for an additional 30-35 minutes. The loaves are done when they reach an internal temp of 210°. Remove the loaves from the oven. Transfer loaves to a cooling rack and allow to cool completely before cutting. Enjoy!

Cinnabon cinnamon rolls are studies in excess. Too much bread, too much sugar, too much cinnamon… In short, they’re heavenly. A single Cinnabon roll contains about 730 calories and 24 g of fat, which is almost half of most people’s daily allotment. While we wouldn’t recommend eating these everyday, we have to admit, sometimes you just ‘need’ a little luxury.

This version is really great and can be adjusted for additional dietary preferences or restrictions.

Want to see how it is made, head HERE and watch the video on our Instagram page.

This recipe was originally written in October 2017. It was updated and republished in Dec 2022.

These gluten free mock pecan shortbread cookies were formulated to replicate the rich shortbread cookies, studded with finely allergy free chopped pretzels. Pair these with a fresh pot of hot tea for best results! This recipe was originally posted in December 2021. It was updated an re-posted in December 2022.

Gluten Free Mock Pecan Shortbread Cookies

Servings 24 Prep Time 30-40 Cook Time 25-30

Ingredients

3/4 cup (143 grams) vegetable or palm shortening 3/4 cup (170 grams) vegan butter 1 cup (200 grams) granulated sugar 1/2 cup (56 grams) powdered sugar 1 1/2 tsp salt 1/2 cup vegan milk (hemp seed milk) 2 Tbsp LorAnn Pecan SS Flavor, LorAnn Pecan SS Flavor,(allergy free) 1 Tbsp pure vanilla 480 grams ARTISAN BLEND: GUM/RICE FREE GLUTEN FREE FLOUR OR ORIGINAL BLEND: Better Batter Gluten Free Flour 1/4 tsp baking soda 1 cup pretzels chopped (allergy free pretzels)

Directions

Preheat the oven to 325 degrees F.

Hanukkah is traditionally a time to pull out the fried foods – after all, the holiday celebrates the miracle of the oil in the temple lasting eight days, when there only should have been enough for one. There’s probably eight days worth of oil in these donuts, but boy are they worth it. Fill with strawberry jam for a traditional treat. *Important*: These must be eaten the day they are made, but I'm sure they won't make it past that anyway!

Gluten Free Sufyganiot Jelly Doughnuts

This recipe was originally published in Dec 202o and updated and republished in December 2022. Servings 12 to 15 Prep Time 90 Cook Time 90-120

Ingredients

Directions

This variation on the classic Libby’s pumpkin pie is safe for those who do not consume animal products due to health or religious concerns, but can be served to anyone with pride. Those who are soy intolerant will be relieved to know that this can be made soy free, by using nut milks. This recipe is scaled to make 1 pie. Feel free to double it.

A note for those with soy/nut intolerance or allergies: Feel free to make homemade sunflower seed or rice cream, using the same proportions as given in our Almond Cream recipe. (You’ll want to use cooked rice, preferably short grain)

This post was originally posted in November 2008 and was updated November 2022.

1/2 c sugar
1/2 tsp salt
1 1/4 tsp ground cinnamon
1/2 tsp ground ginger
1/4 c Better Batter Gluten Free Flour
1 15oz can pumpkin (we favor Libby’s)
1 1/2 c Silk Brand Soy Creamer OR homemade almond cream (recipe to follow)
1 recipe Mom’s Pie Crust

Homemade Almond Cream (can make sunflower cream or rice cream instead)
1 c boiling water
1/2 c blanched almonds
To make:
Pour boiling water over almonds. Let soak at least 20 minutes. Blend in blender until absolutely smooth – about 5 minutes. Let cool completely. Makes about 1 1/2 cups.

Instructions
Preheat oven to 425 degrees.

Mix sugar, salt, flour, cinnamon, and ginger in a small bowl. Stir into pumpkin, in a large bowl, beating into the pumpkin mixture until absolutely smooth. Carefully stir in the creamer.

Pour into pie shell and bake for 15 minutes. Reduce heat to 350 degrees and bake for 40-50 more minutes or until nearly set. Let cool at least 2 hours before serving for best texture.

Refrigerate leftovers.

Better Batter Buddy Erin Kaley requested this popular Christmas-time treat, and I was happy to oblige. Sweet globs of dough doused with sticky cinnamon scented caramel syrup – this dish is best served warm directly from the oven!

1 recipe Bread Dough – we recommend one recipe of our Dinner Rolls made to the end of first rise step. Do not shape! Use unsalted butter, or reduce the amount of salt in the recipe to 4 grams.

1 cup white sugar
1 Tbsp cinnamon

1 cup packed brown sugar
1 1/2 sticks butter or margarine (3/4 cup)
Raisins or nuts, optional (2 c)

Preheat oven to 375 degrees F and heavily grease or butter a 9-10 inch tube pan or Bundt pan -you want something with a hole in the middle, preferably non stick.

Mix white sugar and cinnamon in a ziplock bag.

Roll the dough into tubes about 1 inch thick and then cut into 1 inch pieces to make the individual dough pieces.

Place the 1 inch pieces of dough into the cinnamon sugar mixture and shake it up to coat all of the sides. Once coated, add the cinnamon sugar dough pieces into your bundt pan.

Working quickly and gently, Arrange pieces in the bottom of the greased pan. Sprinkle with a very light layer of the cinnamon sugar mixture. Continue layering until all the bread globs are coated and in the pan. If you are using raisins or nuts, you may place them among the bread globs as you are layering.

Allow to rise for 20-30 minutes or if in a cold room up to an hour.

In a small saucepan, melt the butter or margarine with brown sugar over medium heat. Bring to a boil, and boil for 1 minute. Immediately pour over the layered bread globs.

Immediately place in the oven and bake for 30-45 minutes, or until puffed and golden brown on the surface. Let bread cool in pan for 10 minutes, then turn out onto a large plate or platter with a lip. Pull apart and enjoy!

This recipe was originally posted in December 2017 and updated in November 2022.

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I developed this recipe for our customers using both of our amazing flour blends. Update 11-15-2022. I don’t know about you, but there are only a few things I enjoy more than a warm roll from Texas Roadhouse. Now you can have them at home and, win-win! Time to get your Yee-haw on and saddle up with these tasty rolls! Don’t forget to whip up some cinnamon honey butter – because let’s be honest, it really is the best part. Our friend Chef Alina has also introduced Naomi and I to a new ingredient to add to our original blend flour for our customers that need to be psyllium husk free. It is called Glucomannan powder and it is a substitute for psyllium husk powder – and you can use it to make this amazing roll recipe. We thank her so much for bringing this amazing ingredient to our attention. Please make sure you check out her amazing website at https://chefalina.com . If you use the ARTISAN BLEND don't add the husk or glucomannan. Servings 12 Prep Time 90 Cook Time 20 to 25

INGREDIENTS

Dry INGREDIENTS 490g Better Batter Original blend + 15g whole psyllium husk or psyllium husk powder or 5 g Glucomannan powder. or 490 g Better Batter Artisan blend (ARTISAN BAKER’S BLEND FLOUR) 11 g Instant yeast 5 g salt 46 g sugar OR 113 g honey Wet INGREDIENTS 2 eggs or egg substitute (we like 100 g Aquafaba or chia egg substitute) 400 g milk or milk substitute heated to 110°F 30 g melted butter or vegan butter 2 tablespoons melted to brush on top of the rolls Cinnamon Honey Butter: ½ cup butter 1/4 cup powdered sugar or maple sugar 1/4 cup honey 1 1/2 tsp. cinnamon

Directions

1/2 cup shortening (we like to use palm shortening)
1/2 cup sugar
1/2 cup molasses or honey
1 egg yolk OR 2 Tbsp aquafaba or chia gel
325g Better Batter Gluten Free Flour, Original or Artisan
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon ginger
1/2 teaspoon ground nutmeg

Instructions
In a large bowl, cream together the shortening and sugar until smooth. Stir in molasses or honey and egg yolk. Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth. Cover, and chill for at least 30 minutes or until firm.

Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.

Bake for 8 to 10 minutes in the preheated oven, until firm. Remove from cookie sheets to cool on wire racks. Frost or decorate when cool.

We love cinnamon rolls, and we love muffins – so why not combine the two for a delicious taste sensation?