Better Batter Gluten Free Flour | Blog

Cinnamon Roll Muffins

posted 2023 Apr by Jennifer Lathom

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

Sticky Apple Pudding

posted 2023 Apr by Naomi Poe

I came up with this recipe when I had a ton of leftover pancake mix (and no yellow cake) and was craving dump cake with a fall twist. My hubby said this was one of the best things I've ever made - high praise indeed, considering I've been doing this site for over 10 years. This recipe is super easy to throw together - I've included instructions for using canned pie filling or fresh fruit. Servings 45085 Prep Time 10 Cook Time 50

Ingredients

1 1/2 cups Better Batter Gluten Free Pancake and Biscuit Mix 2/3 cup granulated sugar 1/2 cup milk or dairy free substitute 2 eggs(beaten til smooth) OR 1/2 c aquafaba EITHER 1 15-20oz can Apple Pie Filling (this will make a much stickier pudding) OR 3 large cooking apples, peeled and sliced about 1/4 inch thick (2 cups), plus 1 tbsp lemon juice, and 1/2 tsp cinnamon: tossed together 3/4 cup tightly packed brown sugar 1 cup boiling water

Instructions

Heat oven to 350F. Generously grease or butter a 9 inch round or square casserole. In a bowl, blend together the Better Batter pancake mix, sugar, milk or dairy free sub, and eggs or aquafaba. The mixture will be slightly loose - between drop cookie dough and very thick pancake batter - in consistency. The thicker the more cakey this layer will be. Press or pour this into the prepared pan. If you are using canned pie filling, open the can and spread evenly over the top of the dough/batter. If you are using fresh fruit, combine the apples, lemon juice and cinnamon (tossing lightly to coat) and place evenly on top of the dough/batter. Sprinkle with brown sugar then pour boiling water over the top of everything. Bake for 50-60 minutes or until golden brown and bubbling. Serve warm.

Easy Apple Cake

posted 2023 Apr by Cindy Gordon

Sometimes you just need a little sweetness in your life! Easy Apple Cake is perfect for those moments when you want a sweet treat but do not want to slave over making a cake from scratch. This cake has less than 10 ingredients.

This Easy Apple Cake recipe was originally posted on blogger partner VegetarianMamma’s site. This delicious cake is meant to serve as a crumb cake. It is delicate and perfect served with a side of coffee! Better yet, drizzle your coffee on top of the cake.

Chocolate Halloween Cupcakes

posted 2023 Apr by Jennifer Bigler

These simple cupcakes are made with our Chocolate Cake Mix and topped with a vegan buttercream frosting. These fun and festive cupcakes can be used for any occasion, but we dressed them up in orange and black. Servings 12 Prep Time 15 Cook Time 15

Ingredients

1 box of Batter Batter Chocolate Cake Mix , follow box directions and bake and allow to cool Vegan Buttercream 1/2 cup vegan butter 1/2 cup vegetable shortening such as Spectrum or Nutiva 1 tsp vanilla extract 2 1/2 cups powdered sugar 1-2 tsp coconut milk food coloring of your choice, we chose an orange organic coloring Sprinkles

Instructions

Mix and bake your cupcakes according the box directions. Allow to cool completely. Make the frosting by adding the butter, shortening and vanilla to the bowl of a stand mixer. Blend on medium speed until they are well combined and then add the powdered sugar 1 cup at a time. Add the milk 1 tsp at a time until you have your desired consistency. Add the food coloring and allow it to combine. Turn off the stand mixer, scrape the sides and continue to mix until it's fluffy. Fill your piping bag with frosting and frost the cupcakes, decorate as desired.

Pumpkin Pancake Mix Donut Holes

posted 2023 Apr by Jennifer Bigler

These simple and delicious pumpkin donut holes are the perfect fall treat without the fuss. Servings 18 Prep Time 10 Cook Time 20

Ingredients

2 cups pancake & biscuit mix
2 tbsp sugar
1 tsp pumpkin pie spice
1 tbsp vanilla extract
2 eggs or 1/2 cup aquafaba
1/2 cup pumpkin puree
3/4-1 cup milk
oil for frying, approx 1/2 cup
Topping
1 cup sugar
2 tsp ground cinnamon

Directions

In a bowl whisk together the pancake mix, sugar and pumpkin pie spice. Add the vanilla, eggs or aquafaba, pumpkin and milk, start with 3/4 cup and add more if your batter is too thick. Stir well until the lumps are gone and you have a smooth batter.
Heat the oil on medium in a deep skillet, once the oil is hot, scoop the batter with a medium cookie scoop and scoop into the hot oil. Cook about 4 minutes on each side, or until you have a nice golden crust and there are no visible signs of raw batter.
Remove the cooked donuts and place them on a plate lined with paper towels. Repeat until done.
Make the cinnamon sugar topping by adding the cinnamon and sugar to a bowl and whisking well to combine. Toss the donuts in the mixture while they are still warm. Serve warm.

Apple Galette

posted 2023 Apr by Naomi Poe

I was inspired to make this recipe when an influencer I follow posted a beautiful peach galette. This version, developed by my mom after I showed her the peach version, is filled with tangy, spiced apples, is perfect for fall, and comes together easily with just a few basic ingredients. Recipe was originally published in September of 2020 and updated in September of 2022 Servings 8 Prep Time 10 Cook Time 55

Ingredients

Dough 2 1/4 c Better Batter Flour - 255g if using Original Blend OR 304g if using Artisan Blend 1 tsp (5.9g) table salt 3/4 c (143g) shortening*, butter, or dairy free margarine* 8-16 tbsp (118-236g) ice cold water Filling 7-8 tart apples, about 1 kg or 2lb total 3/4 c (150g) granulated sugar 1/2 tsp (3g) salt 1 Tbsp (8g) Better Batter Flour 1/2-1 tsp (5.28-11.5g) ground cinnamon dash nutmeg (optional) 1 Tbsp (14.2 g) butter, diced *Allergy Substitute Suggestions Shortening/Margarine: Spectrum Naturals palm shortening, Fleischmann's unsalted sticks

Instructions

Preheat oven to 375F and line a baking sheet with parchment paper. Create the dough: In the bowl of your mixer, combine Better Batter flour and salt, until the salt is evenly distributed. Cut in the shortening/butter/margarine, until the mixture resembles a combination of coarse cornmeal and small garden peas - you want this to appear crumbly, but not be too fine. Add the water - using no less than 8 tbsp until the dough comes together. You can test the texture as follows: press together the dough (which should on sight be somewhat crumbly). If it presses/sticks together, and if the texture of the dough when pressed together is silky, slightly damp, and easily manipulated, you have used enough water. If the dough is still crumbly or dry to the touch, add additional water, until you get a cohesive dough that will stick together and roll out smoothly. If you are using the Artisan Blend, wrap the dough tightly and chill for 20 minutes, to allow the psyllium to activate. If you are using the Original Blend, continue on with the recipe without resting the dough. Create the Filling: Peel, core, and slice the apples thinly and place in a large mixing bowl. In a separate bowl, combine the sugar, salt, BB flour, cinnamon, and optional nutmeg, stirring well to combine. Add the sugar mixture to the apples in the bowl, and toss to combine. Set aside. Assemble the galette: Place parchment paper on your rolling surface. Lightly flour prepared parchment paper. Place dough on top of parchment and flour lightly. Roll dough out - dough may appear crumbly at first, but will smooth out as you go. Create a crust roughly 14-16 inches around and 1/8 inch thick. Transfer the dough, on the paper, to the cookie sheet. Pile the prepared filling into the center of the pastry, leaving a border about 2 inches wide around all edges. If desired, arrange the top level of the fruit of the galette for visual appeal , creating a pattern. Bring the edges of the pastry up and over the filling, pleating the dough and compressing/crushing it lightly against the filling to adhere. Dot the top of the galette with butter/margarine. Place in the preheated oven and bake for 45-55 minutes, or until the filling is cooked through and the crust is golden brown. Remove from oven, and allow to cool at least 15 minutes before serving. If desired you can add special touches, such as glazing the top of the galette with melted jelly to help the fruit shine.

Baked Apple Cider Doughnuts

posted 2023 Apr by Patrick Auger

Are you looking for an amazing apple cider doughnut does baked quick and simple to make these fall time Apple cider donuts are amazing to make and so quick to have on the dinner table no time!! Servings 12 Prep Time 20 minutes Cook Time 10 minutes

Ingredients:

350g ARTISAN BLEND or ORIGINAL BLENDCUP FOR CUP FLOUR BLENDS 3/4 cup organic cane sugar 2 tsp baking powder 2 tsp baking soda 1/4 tsp salt 2 tsp cinnamon 1/4 tsp ground nutmeg 1/4 tsp cloves 3/4 cups Apple Cider 3/4 cup buttermilk or dairy free milk with 1 T apple cider vinegar ( must be apple cider vinegar) 2 eggs or 100g Aqua fava. ( white bean juice ) 1/4 cup vegetable oil 1 tsp vanilla extract Cinnamon sugar topping Coconut oil based cooking spray (can sub melted oil or vegan butter and just dunk each donut) 2 tsp cinnamon 1/2 cup sugar

Directions

Preheat the oven to 425 F. Lightly grease two standard doughnut pans. In a large bowl mix the apple cider , oil, vanilla , buttermilk or homemade buttermilk, eggs or egg sub sugar mix together until mixed well. Add in the baking powder, baking soda, cinnamon, salt, nutmeg, cloves and flour. Fold everything together into the wet ingredients until well mixed, don’t over mix. Fill the wells of the doughnut pans about 3/4 full; use a scant 1/4 cup of batter in each well. 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 and let sit for a minute. While the donuts are cooling melt the dairy free butter substitute in the microwave on low until nice to melted and mix the sugar and cinnamon together. Once the butter is melted, dip the donut into the melted butter (or butter substitute) and coat it well. Then roll the doughnut into the sugar mixture until the doughnut is coated. Place on a rack and repeat until all of your donuts are done.

Pumpkin Spice Donuts

posted 2023 Apr by Patrick Auger

The perfect fall time treat for anyone in your family who loves pumpkin! These delicious baked pumpkin donuts are amazing with a warm cup of coffee, tea, or even a cup of warm cider! Key points of this recipe - you must have two donut pans to make this work perfect because of the chemical reaction. I also bake them in greased muffin pans! These only have a two day shelf life and do not refrigerate them after baking. Servings 12 to 15 Prep Time 45-60 Cook Time 45214

INGREDIENTS

315g Better Batter Artisan Baker's Blend Flour or Better Batter Original Blend Flour 1/2 cup (100g) organic cane sugar or Maple sugar 1/2 cup (100g) Brown sugar or Maple sugar 3 teaspoons pumpkin spice 2 teaspoons baking powder 2 teaspoons baking soda 1/4 teaspoon salt 1 1/4 cup hemp seed milk or oat milk 2 Tablespoons apple cider vinegar 1/4 cup neutral oil 1/2 cup pumpkin puree 1 teaspoon molasses 1 teaspoon vanilla extract Cinnamon Sugar Coating:

3/4 cup organic cane sugar

3 teaspoons cinnamon

DIRECTIONS

Preheat the oven to 400 degrees F and spray donut pans with cooking spray.

Sift the Artisan Baker's Blend or Better Batter Original Flour, sugar, brown sugar, pumpkin spice, baking powder, baking soda, and salt together in a bowl. Set aside.

In separate bowl, mix the milk and apple cider vinegar together and let sit for 5 minutes to turn into “buttermilk”.

To the milk mixture, add the oil, pumpkin puree, molasses, and vanilla. Mix until combined. Pour the wet ingredients into the dry ingredients and mix just until combined. Using a piping bag, pipe the dough into the donut molds filling them 3/4 of the way. Bake for 10-12 minutes or until a toothpick inserted comes out clean.

To coat the donuts, mix the sugar and cinnamon together in a ziplock bag. While the donuts are still warm, place each donut in the bag and shake so the coating sticks. Place on a cooling rack to cool. Enjoy!

Patrick's Pumpkin Cinnamon Rolls

posted 2023 Apr by Patrick Auger

Pumpkin Cinnamon Rolls are the perfect addition to your fall breakfast. This recipe provides variations for the use of either Better Batter original blend or Better Batter Artisan blend. I was very blessed to have our amazing customer help me test this amazing recipe. Thank you so much. This picture is from one my recipe testers, Connie Gereaux. Also, thank you Rita La Rosa and Nancy Hubner Mitchko. Servings 12 Prep Time 2 hours Cook Time 20 to 25 minutes.

DIRECTIONS:

DOUGH INGREDIENTS 237g regular or DF milk warmed to 110° 237g warm water 110° 14g Instant or rapid yeast (If really humid reduce to 9g) 2 eggs or 100g egg substitute (we recommend aquafaba juice from can of white beans) 1⁄2 cup canned pumpkin purée (not pumpkin pie mix) 5g pumpkin pie spice 1⁄4 cup neutral vegetable oil 540g Better Batter original gluten free flour blend + 1 Tablespoon (10g) psyllium husk powder OR 630g Better Batter Artisan Blend gum/rice free gluten free flour Baker’s note: Using Artisan Blend might give a whole grain texture and color. 6g salt 100g granulated sugar FILLING INGREDIENTS 200g brown sugar, packed 10g pumpkin pie spice 80ml butter or dairy free margarine, melted TOPPING INGREDIENTS 3oz (80g) regular or dairy free cream cheese, softened 1⁄4 cup (57g) butter or dairy free margarine, softened 1 1⁄2 cups (210g) powdered sugar 1⁄2 tsp (2g) vanilla extract 1⁄2 tsp (2g) maple extract 1/8 tsp (6g) salt

DIRECTIONS:

DIRECTIONS Into the bowl of a stand mixer, add either Better Batter original blend and psyllium husk OR Better Batter Artisan blend. Add all remaining dough 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. Using a rolling mat, cloth, or two sheets of plastic wrap, make a 16×24 inch surface. This is very important! Flour the surface of the rolling mat generously. Turn dough onto the floured surface and sprinkle flour on the surface of the dough, gently turning until all surfaces of the dough are covered. This will help you handle the dough. Roll dough into a 16×21 inch rectangle. Spread dough with 1/3 cup margarine and sprinkle evenly with sugar/pumpkin spice mixture. Leave 1 1⁄2 inch edge along one long side of the rectangle and completely cover the rest of the surface. Once all of the sugar is sprinkled, rub lightly across the sprinkled surface with a spatula or your fingers to ensure the sprinkled mixture is very damp. Starting at the covered long side, roll up dough so that a long coil forms. Tuck the ends under the roll so that a sealed roll is formed. Using a thread or serrated knife, cut into 12 even rolls. Place rolls cut side up on a parchment paper lined 9×13 inch baking pan. Sprinkle generously with water. Cover with a damp towel and let rise in a warm place, about 45 to 60 minutes until about doubled in size. When ready to bake, preheat oven to 400° F (200° C). Bake rolls in preheated oven until golden brown, about 20 to 25 minutes. While rolls are baking, beat together cream cheese, 1⁄4 cup margarine, powdered sugar, vanilla extract, maple extract, and salt. Spread 1⁄2 of icing on warm rolls immediately after removing from the oven. Wait 5 minutes and spread the remaining icing on the rolls. Serve immediately for best taste and texture. NOTES These rolls can be ‘cold proofed’ overnight in the fridge after being formed and placed into the baking pan. Allow rolls to come to room temperature while the oven heats (about 30 to 45 minutes). Bake as directed.

The Week's Good Eats - Week of September 5th

posted 2023 Apr by Kristy Still

Get ready for another month of the week's good eats, a menu plan full of gluten-free recipes to get you started this month!

It's time for summer to wrap up and end as we move into the fall months here in our area. I love the fall and all the wonderful colors and foods that come along with it. Do you? We are a few weeks into school now as well, and since life gets hectic during the school season, quick and easy meals come to our rescue. I'm thankful with Better Batter, I can easily swap some of my favorite recipes and make them gluten-free. That's what I do with so many soups throughout the fall and winter months. Let's get on with this Week of Good Eats! This Week's Good Eats: Monday - Start the week with a batch of Gluten-Free Peanut Butter Oatmeal Cookies! Then, for dinner make a great meal with Ninja Foodi or Instant Pot Beef Stroganoff. Tuesday - Pair your next cup of coffee with Gluten-Free Biscotti. Then, for dinner make a batch of Ninja Foodi or Instant Pot Potato Soup. We like to pair this with Gluten-Free Cheddar Bay Biscuits. Wednesday - Start early into fall with this Homemade Pumpkin Spice Latte. Add some Air Fryer Zucchini Fries to your menu paired with these Smoked Ribs. Thursday - Start the morning with a batch of gluten-free breakfast burritos. It's the perfect day for these Gluten-Free Homemade Creamy Chicken and Noodles, the best comfort meal! Friday - Make a batch of Gluten-Free Apple Cider Donuts to welcome in the fall! For dinner, make a batch of Ninja Foodi Lasagna Soup, which can be made in the Instant Pot too along with your favorite Gluten-Free Garlic Bread. That looks like a great menu to me and I'm so ready for fall foods, aren't you?! Enjoy this week of good eats!

Strawberry Waffles

posted 2023 Apr by Jennifer Bigler

It is strawberry season and what better way to use up your ripe strawberries than in this delicious and sweet gluten free vegan Strawberry Waffle recipe. This recipe is by Jennifer from Living Freely Gluten Free. Servings 8 Prep Time 10 Cook Time 30

Ingredients

2 cups Better Batter Original Blend 1 tbsp baking powder dash of salt 2 eggs or 1/2 cup aquafaba for vegan 1/2 cup vegetable oil 1 3/4 cup coconut milk, any milk will work for this recipe 2 cups sliced strawberries

Instructions

Blend the flour, baking powder and salt. Add the eggs or aquafaba, oil and milk. Mix until it is smooth and creamy. Fold in the strawberries. Heat your waffle maker and cook according to the makers directions. Use about 1/3 cup of batter per waffle. So, for my double square maker I use 1/3 cup batter on each side and my belgian waffle maker has 4 compartments, so I use 1/3 cup for each compartment. My waffle maker will light up when it is done, but generally it takes about 6-8 minutes for each waffle. Serve with butter and syrup and additional strawberries if desired. Enjoy!

The Week's Good Eats - Week of August 8th

posted 2023 Apr by Kristy Still

It's August, time for another edition of The Week's Good Eats featuring a great list of gluten-free recipes to use to plan out your menu!

It's time for another menu plan and for us the last few weeks of summer. I homeschool my daughter, so I'm trying to get ready for another year of homeschool. My son is off to his last year of junior high, I really can't believe how quickly these school years go! So he's getting ready to head back to school too. It's full of busy details that we are trying to get in order before the school year begins while also trying to soak up those last few easy weeks of summer. Over the years, summer has become one of my favorite seasons when it used to not be because it's just so hot...but I love the slowdown and not having to be on the run all the time, going from place to place. I do feel like some of our summer was that way, but now it's relaxation time until school starts. That means some easy meals but also some good comfort meals too. Let's get right to this menu! The Week's Good Eats: Monday - Start the week with one of my favorite breakfast recipes, Blueberry Scones or Strawberry Scones, these are so perfectly made with Better Batter! Spend dinner outside and make this great Grilled Pizza, use your favorite toppings. Tuesday - On Tuesday, make a batch of Ninja Foodi Zucchini Bread if you have a Ninja Foodi Multi-Cooker this works well! For dinner, make this Oven Fried Chicken with your favorite sides. Wednesday - Start Wednesday with a batch of Gluten-Free Biscuits and Chocolate Gravy, it's oh so good! Then for dinner make a batch of Crockpot Crack Chicken! Thursday - Now let's make a batch of these Ninja Foodi or Instant Pot Pork Chops complete with gravy and easy to make gluten-free with Better Batter! Finish it off with Gluten-Free Blueberry Crisp! Friday - Make an easy meal with this Sheet Pan Mini Meatloaf and Vegetables, the perfect one-dish dinner! Enjoy this week of good eats!

Brownie S'mores

posted 2023 Apr by Jennifer Bigler

What do you do when you love brownies and s'mores? You combine the two! This recipe is by Jennifer Bigler from, https://www.livingfreelyglutenfree.com/ and it is gluten and dairy free. To make it vegan use the egg substitute recommend on the box directions. Servings 12 Prep Time 10 Cook Time 45

Ingredients

1 Box Better Batter Fudge Brownie Mix 4 oz gluten free graham crackers (cut or crushed into crumbs) 8 oz marshmallows (mini or regular sized cut in half)

Instructions

Make the brownie mix according to package or recipe instructions. Pour batter into a greased 8x8 baking pan. Add the crushed graham crackers and marshmallows to the top. Push sightly into the batter. Bake according to box instructions. Allow to cool slightly and serve warm for the best gooey marshmallow flavor.

The Week's Good Eats - Week of July 4th

posted 2023 Apr by Kristy Still

Get ready for the week ahead with the week's good eats, this menu plan is full of gluten-free recipes with Better Batter!

Are you ready for another week of good eats? It's time to plan the menu as we head into another month of summer. Our month is packed full of different activities plus a few weeks to just relax and enjoy the pool. What's on your summer schedule? I know for some, we are heading into the final days of summer and others are just getting started. Regardless, I have a lot of great recipes planned and tons of grilling. We also like to use our Air Fryer a lot during the summer months too. We're about to start a kitchen renovation so I have a feeling my air fryer is going to get used a lot as we live through the chaos of that! Now it's time to talk food, let's get to this menu! The Week's Good Eats: Monday - Start the week with an easy meal with these Slow Cooker Chicken Fajitas, pair them with Homemade Gluten-Free Tortillas! Tuesday - Summer means Fish Fry, right? These Gluten-Free Fish and Chips are so easy to make with Gluten-Free All-Purpose Flour! They will be one of your favorite dinner options! Next up for dessert, make this amazing Gluten-Free Fruit Pizza. Wednesday - Grab those fresh green bell peppers and make Air Fryer Stuffed Peppers. Then, if you want a little appetizer to try, add these Air Fried Green Tomatoes! Thursday - Start your day with these easy gluten-free pancakes, then for dinner make this Gluten-Free Chicken Noodle Casserole! Friday - Start the weekend with these Smoked Chicken Thighs paired with Gluten-Free Air Fried Okra. Now it's time for dinner, enjoy this Strawberry Shortcake, made gluten-free with Better Batter All-Purpose Flour! Enjoy this great week of good eats!

Everything Bagels

posted 2023 Apr by Naomi Poe

These are a near clone of the Everything Bagels you can buy at the Einstein Brothers bagel shops. These bagels fill the house with the smell of a bagel shop. They taste awesome toasted with butter. For a treat, make them into Breakfast Sandwiches.

Original recipe posted July 2008. Updated and edited June 2022.

560g ORIGINAL BLEND: Better Batter Gluten Free Flour or ARTISAN BLEND: Gum/Rice Free Gluten Free Flour

Baker’s note : if using Artisan Flour, bagels might be a whole grain texture and color. You also must let the dough rest before shaping for 20 mins, this is key.

2 Tbsp sugar

1 Tbsp salt

7 g or 1 package active dry yeast

2 1/4 cups warm water 110° F

2 Tbsp molasses

1 egg white, beaten with 1 Tbsp cold water

1 Tbsp dry minced onion

1 Tbsp dry minced garlic

1 1/2 tsp poppy seeds

1 1/2 tsp caraway seeds

1 1/2 tsp sesame seeds

1 1/2 tsp kosher salt

Flour, for rolling

Water plus sugar for the water bath (1 Tbsp sugar per 2 quarts of water)

Instructions

Preheat oven to 375 ° F. Line three or four baking sheets with parchment paper and sprinkle with cornmeal.

Mix all dry ingredients in a large bowl. Add the water and molasses and knead with your hands until the mixture resembles very sticky play-doh.

Lightly flour a silpat or plastic wrap (it should barely be covered with a fine film of flour). Divide the dough into softball sized portions (you can make them smaller for a mini bagel, or larger for a deli-sized bagel)

Gently roll the dough balls on the floured surface of the silpat until they’re smooth. Flatten each ball into a disk, about 4 inches by 1 1/2 inches thick.

Very gently, with floured hands, poke a hole into the center of the dough and work it until the hole is about 1 1/2 inch in diameter. Repeat with all the dough. Let the bagels rise for 30 minutes.

Heat a pan full of water, at least 3 inches deep to boiling. Add about a tablespoon of sugar per 2 quarts of water. Drop no more than 3 bagels in at a time (they swell as they cook)!

Simmer for 3 minutes, gently turn over, and simmer for another 4 minutes.

Place back on parchment paper. When the tray is full, place in the oven and bake for 10 minutes.

Meanwhile combine all of the onion, garlic, poppy seeds, caraway seeds, sesame seeds and salt.

Remove from oven and brush all over with egg white mixture and sprinkle equally with the seed mixture.

Return to oven and bake for 20-30 minutes more, or until deep golden brown. Let cool completely before slicing, about 2 hours.

New York Style Water Bagels

posted 2023 Apr by Naomi Poe

These really and truly taste, look and have the mouth feel of a great bagel. Serve with cream cheese and, if you’re so inspired, lox. They freeze beautifully and reheat well. For a treat, make them into Breakfast Sandwiches.

560g ORIGINAL BLEND: BETTER BATTER GLUTEN FREE FLOUR or Artisan Blend

50g (1/4 c) sugar

17g (1 Tbsp) salt

7 g (1 package) active dry yeast or Instant yeast

2 1/4 c warm water 110°

1 egg white, beaten with 2 tbsp cold water

Flour, for rolling

Instructions

Preheat oven to 375 degrees.

Line three or four baking sheets with parchment paper.

Mix all Dry ingredients in a large bowl.

Add the water and knead with your hands until the mixture resembles very sticky play-doh.

Lightly flour a silpat or plastic wrap (it should barely be covered with a fine film of flour). Divide the dough into softball sized portions (you can make them smaller for a mini bagel, or larger for a deli-sized bagel).

Gently roll the dough balls on the floured surface of the silpat until they’re smooth. Flatten each ball into a disk, about 4 inches by 1 1/2 inches thick.

Very gently, with floured hands, poke a hole into the center of the dough an work it until the hole is about 1/2 inch in diameter. Repeat with all the dough.

Let the bagels rise for 30 minutes.

Heat a pan full of water, at least 3 inches deep to boiling. Drop no more than 3 bagels in at a time (they swell as they cook)!

Simmer for 3 minutes, gently turn over and simmer for another 4 minutes.

Place back on parchment paper.

When the tray is full, place in the oven and bake for 10 minutes.

Remove from oven and brush all over with egg white mixture.

Return to oven and bake for 20-30 minutes more, or until deep golden brown. Let cool completely before slicing.

Berry Angel Food Cake Roll

posted 2023 Apr by Jennifer Lathom

Make this patriotic fruit-filled cake roll for 4th of July (or leave off the blueberries and it’s perfect for Canada Day). The angel food cake can even be made in advance. Check out the directions below for the how-to.

Better Batter Quick and Speedy Biscuits -Using BB Pancake & Biscuit Mix

posted 2023 Apr by Patrick Auger

Everyone wants the perfect gluten free biscuit...and here it is! Delicious, quick, and easy; these remind us of a Pillsbury biscuit clone. Better yet, they're made using our award winning Better Batter Pancake & Biscuit Mix! Servings 45150 Prep Time 90 Cook Time 20-25

Ingredients

5 Tbsp butter or non dairy margarine, cut into 1⁄2 inch cubes and frozen 2 C (270 grams) Better Batter Pancake and Biscuit mix, plus extra flour for rolling/shaping 1 C buttermilk or homemade vegan buttermilk* * To make vegan buttermilk combine 1 cup vegan milk (hemp seed milk or coconut milk) with 1 Tablespoon apple cider vinegar or lemon juice. Let stand for 15 minutes before using.

Directions

Preheat oven to 400 degrees F. Prepare butter or non dairy margarine by cubing into 1⁄2 inch cubes and freezing while you whisk together the other ingredients. Measure Better Batter Pancake and Biscuit Mix into a mixing bowl. Set aside. Remove butter or non dairy margarine from the freezer. Working quickly, cut it into the flour mixture in the bowl until you have lumps the size of marbles (about 1⁄4 inch in size). I find the most effective way to do this is to use a Kitchen Aid mixer and pulse it on low speed several times, or until the butter particles begin to break up and smash a little. Add the buttermilk all at once stirring quickly to combine. The mixture will look dry and shaggy, and be pretty sticky. Work together just until all the ingredients clump together. Lightly flour a nonstick rolling surface, using about 1⁄4 cup of gf flour. Turn the sticky biscuit mass out onto the rolling surface and dust with a bit of additional flour, about 1-2 Tbsp or so. Working quickly, using your hands to pat the dough into a rough rectangle about 1⁄2 inch thick. Using your hands or a spatula, fold the dough into thirds as if you were folding a letter. Use the rolling pin and roll the dough out to 1⁄2 inch thick again. Fold the dough again as if folding a letter and roll out again to 1⁄2 inch thick. Fold the dough one last time as if folding a letter. You will now need to decide how thick you want your biscuits to be using the options below. OLD FASHIONED GRANDS (Yields 6-8 biscuits) Roll the dough out one last time to 3/4 – 1 inch thick. Using a 4 inch biscuit cutter, cut biscuits from the rolled out dough. For best results you will need to use a very sharp cutter – the sharper the blade the higher the rise of the final biscuits. DO NOT TWIST THE CUTTER, but rather press straight down and lift straight up for best results. Push the dough out of the cutter and place the finished biscuit on the baking sheet. Repeat, cutting as closely as possible to prevent excessive scraps. Gather remaining scraps together and press together to make one or two final biscuits – these will not rise in the same way or have the same layers as the original biscuits. Brush the top of the biscuits with the egg wash, and bake for 20-25 minutes or until golden brown, puffed, and flaky. Remove from the oven and serve either warm or at room temperature. GRANDS JUNIORS (Yields 10-12 thin biscuits) Roll the dough out one last time to 1⁄2 inch thick. Using a 3 inch biscuit cutter, cut biscuits from the rolled out dough. Follow cutting instructions as above. Bake for 15-20 minutes or until golden brown, puffed, and flaky. Remove from the oven and serve either warm or at room temperature. SUPER GRANDS (Yields 4-6) Roll the dough out one last time to 2 inch thick. Using a 4 inch round, 2 inch high biscuit cutter or very sharp knife, cut biscuits from the rolled out dough. Follow cutting instructions as above. Bake for 20-25 minutes or until golden brown, puffed, and flaky. Remove from the oven and serve either warm or at room temperature.

The Week's Good Eats - Week of June 6th

posted 2023 Apr by Kristy Still

Get ready for a great week of meals with the week's good eats!

We are full swing into summer around our area, are you? I know some parts of the country and world are not quite into summer yet, but ours starts in mid-May, so we are a good month nearly in! We've got lots of trips planned this month and activities for the kids, then July is a little quieter and calms around here. That means I have lots of easy meals planned this month, but also lots of meals out on the grill. I mentioned before we spend a lot of our time grilling. This year we're also in the midst of a kitchen renovation, so more and more food is being made outside or with my Ninja Foodi. After a few years of not traveling, we are finally going to go outside of the area this summer and visit the beach, which seems just dreamy at this point. Do you have some meals that are summer staples? Share them with us! The Week of Good Eats: Monday - Start the week with a batch of these delicious gluten-free lemon cupcakes. Fire up the grill for dinner with this Smoked Pork Tenderloin and pair it with Gluten-Free Air Fried Green Tomatoes. Tuesday - Make today an easy meal with Gluten-Free Air Fryer Chicken Tenders. These pair perfectly with Gluten-Free Air Fryer Onion Rings. Then, make a batch of Gluten-Free Blueberry Scones for the rest of the week. Wednesday - For dinner enjoy these Slow Cooker Stuffed Peppers and for dessert this easy Gluten-Free Blueberry Crisp. Thursday - For an appetizer, make a batch of Gluten-Free Air Fried Eggplant! Then, for dinner make a tasty Pellet Grilled Salmon. Friday - Let's do a tasty meal with these Garlic Butter Ribeyes and Wedge Salads. For dessert, make a batch of Gluten-Free Chocolate Chip Cookies. I hope you enjoy these tasty meals!

Jennifer Bigler's Cherry Cobbler - Original Blend

posted 2023 Apr by Miranda DelMastro

This cherry cobbler from our good friend, Jennifer Bigler, will have your taste buds screaming! Serve with some vanilla ice cream right on top while its still warm and you've got yourself a treat you'll want to make over and over again! Servings 8 Prep Time 30 Cook Time 40

Ingredients

Cherry Filling:

5 cups pitted fresh cherries 1/2 cup water 1 1/4 cups sugar 1/4 cup tapioca starch -corn, potato, or arrowroot starch may be used in place of tapioca

Cobbler Topping:

1 3/4 cups Better Batter Original Blend 1/2 cup sugar plus 1 1/2 tsp to sprinkle on top 2 tsp baking powder dash salt 1 tsp xanthan gum 1/2 cup vegan butter- regular butter can be used too 1/2 cup boiling water 1 tsp almond extract

Directions

You will start by taking the pitted cherries and adding them to a 3.5 qt or larger sauce pot.
Add the water, sugar, and tapioca starch to the pot and give it a good stir to blend the sugar and starch together all over the cherries.
Put the pan on the stove and turn it on medium heat. Bring it to a simmer, this took me about 5 minutes. Reduce the heat to medium low and simmer for another 4-5 minutes. The cherries should be soft and the mixture should be thickened. Turn the heat off and start the cobbler.
Preheat your oven to 350 degrees F.
To make the cobbler have all of your ingredients ready to go including the boiling water. The water doesn't still have to be boiling as you pour it in, but it needs to be steaming hot.
Start by adding the flour, baking powder, xanthan gum and salt to a mixing bowl, stir it up to blend well. Then add the sugar and give it another good stir.
Add the butter and almond extract, then cut the butter into the mixture with a pastry blender. Once the butter is blended through you will pour the boiling water into the bowl and stir it up. You should have a nice thick dough.
Spray a 3 quart baking dish with non-stick spray. Pour the cooked cherries into the baking dish. Then, using an ice cream scoop, scoop the dough and place it evenly on top of the cherries.
Sprinkle a little bit of sugar on top of the biscuits and bake for 30 minutes or until a toothpick comes out of the biscuit clean. Remove from the oven, allow to cool for about 15 minutes, and then serve warm with vanilla ice cream on top.

Better Batter Gluten Free Flour 1885 E Pleasant Valley Blvd Altoona PA 16602 +1-814-946-0958