Better Batter Gluten Free Flour | Recipes

Cherry Chocolate Whoopie Pies

posted 2023 Apr by Shauna Havey

Cherry Chocolate Whoopie Pies

Serves: 15 | Prep Time: 15 minutes | Cook Time: 15 minutes 

 

Cherry Cordial chocolates are a must for me at Christmastime.  They remind me of holidays past and of many wonderful memories made.  I’ve used their nostalgic flavors to create this modern, trendy dessert, that is all fun and no fuss to make and eat.  Of course, it’s 100% gluten free too! I hope your family enjoys them as much as mine does.

 

Ingredients

  • 1 box Better Batter Chocolate Cake Mix
  • 3 eggs
  • 1 1/3 Cup, plus 1 Tbs water
  • 1/3 Cup, plus 1 Tbs vegetable oil
  • Cooking spray
  • 1  1/3 Cups Powdered Sugar
  • 1 stick butter, softened
  • 1 1/2 teaspoons good quality vanilla extract
  • 1  7 ounce jar Marshmallow Fluff
  • 1/2 Cup Cherry preserves

*Note :  I used a whoopie pie pan in this recipe for ease of preparation.  You can find them easily in stores, but if you don’t have one, you can pipe the pies onto parchment and bake them on a cookie sheet.  Also, I used measurements for high altitude baking.  Better Batter has directions for both regular and high altitudes right on the box, so just adjust your measurements accordingly.

 

Instructions

Preheat the oven to 325 degrees and spray a whoopie pie pan with cooking spray.

Mix the Better Batter Chocolate Cake Mix with the water, oil, and eggs.  Beat on low for 30 seconds and then medium speed for 2 minutes. 

Place the batter into a gallon-sized zip top bag.

Snip a 1/2 inch hole into the tip of the bag. Pipe the batter into the whoopie pie pan, filling the wells 2/3 full.

Bake the whoopie pies for 15 minutes. Let cool in the pan for 5 minutes before turning them out onto a cooling rack.  Repeat until all of the cake batter is used.  Let the cakes fully cool.

To make the frosting, place the powdered sugar, butter, vanilla, and the marshmallow fluff into a large mixing bowl. Beat until combined and smooth.

Pipe a circle of frosting onto half of the cakes. Top the frosting with a teaspoon or so of the cherry preserves.  Place the other half of the pies on top to sandwich in the frosting and preserves.

These are best served right away, but can be refrigerated for several hours before serving if needed.

 This recipe was originally tested and adapted from a recipe published by Shauna Havey in December 2015. Original photo of food by Shauna Havey.

Peaches and Cream Muffins

posted 2023 Apr by Libby Weiss

Peaches and Cream Muffins

Serves: 12-16 muffins | Cook Time: 20 minutes 

 

These light and summery peach muffins are a fun way to incorporate the perfect summery peach taste.... made simple using our Yellow Cake Mix!

 

Ingredients

 COMPONENT 1- need to show bold format on recipe card

  • 1-2 ripe peaches, peeled and diced (small)
  • 1 tablespoon brown sugar
  • 1/2 teaspoon cinnamon
  • 1 Better Batter yellow cake mix 
  • 2 tablespoons Better Batter original flour 
  • 3 eggs
  • 1/3 cup oil
  • 2/3 cup non dairy milk (I used vanilla almond milk)
  • 1 teaspoon baking powder

     

    Instructions

    Preheat oven to 425. Prepare 12-16 muffin cups with paper liners, or spray pan with oil spray.
    In a small bowl combine diced peaches, brown sugar, and cinnamon. Allow peaches to rest and absorb flavors while you continue with the batter.
    In the bowl of a stand mixer (or a bowl with a hand mixer) combine remaining ingredients. Mix until just smooth. Fold in peach mixture.
    Scoop batter into muffin cups.

    Bake at 425 for 5 minutes and then lower the oven to 350 (with the muffins still in the oven) and continue to bake for 15 minutes more. This method creates the perfect domed muffin.


       

       This recipe was originally tested and adapted from a recipe published by Libby Weiss in August 2015. Original photo of food by Libby Weiss. 

      Pumpernickel Bread

      posted 2023 Apr by Patrick Auger

      Pumpernickel Bread 

      Serves: 1 Large loaf | Prep Time: 90 minutes | Cook Time: 35 to 45 minutes 

      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. 

       

      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)

       

      Instructions

      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.  

      Add all of the ingredients into the bowl of the stand mixer. 

      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 on 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.

       This recipe was originally tested and adapted from a recipe published by Patrick Auger in March 2023. Original photo of food by Patrick Auger.

      Pizza Hut Pan Pizza Clone

      posted 2023 Apr by Naomi Poe

      Pizza Hut Pan Pizza Clone

      Serves: 1 pizza  | Prep Time: Varies | Cook Time: 12 to 15 minutes 

      I used to love Pizza Hut’s Pan Pizza – that chewy, crispy crust, thickly topped with sauce and cheese – it was so heavenly – and even better the next day! Their new gluten free crust – all 1/8 inch of it – just isn’t the same at all… so I created this recipe to help fill the gap. This recipe makes one large or three personal sized pizzas. Now if only I can figure out how to make their tiny ice cubes… 

       

      Ingredients

       Dough

      • 3 3/4 cups (15 oz) Better Better Gluten Free Flour, divided
      • 1 Tbsp psyllium husk powder (we prefer Konsyll)
      • 1 ½ tsp salt
      • 1 Tbsp granulated sugar
      • 2 tsp active dry yeast
      • 2 c warm water

       

      Sauce

      • 1 6oz can tomato paste
      • 1 ½ c warm water
      • 1/8 tsp black pepper
      • 1/8 tsp dried basil
      • 1/8 tsp Fruit Fresh (absorbic acid)
      • ¼ tsp salt
      • ¼ tsp dried oregano
      • ¼ tsp dried thyme
      • ½ tsp dried parsley
      • ½ tsp dried rosemary
      • ½ tsp dried minced onion

       

      Other Ingredients

      • ½ c high heat vegetable oil
      • 1/8 tsp butter flavoring
      • 3 cups part skim mozzarella cheese
      • 1-2 cups assorted other toppings, if desired
      • Cast Iron Pan (s)

       

      Instructions

      Mix together the Better Batter flour , psyllium husk, and salt. Then set it aside.

      In a separate bowl, mix together the sugar, yeast and water. Allow the yeast to sit until completely dissolved – about 5 minutes.

      In the bowl of a stand mixer, with the paddle attachment, place half of the flour – about 2 cups. Add the yeast water and stir until well combined. Increase the speed to medium and beat for about 5 minutes. The mixture will be very wet, like a batter. Increase the speed to high and beat for 5 additional minutes. Set the bowl aside and allow to proof, covered, in a warm area for 2-3 hours.

      Meanwhile, combine oil and butter flavoring. Rub oil all over the inside of the cast iron pan, then pour the remaining oil into the pan, until it is about 1/8 inch deep. Set aside

      Remove dough bowl from proofing area. Add the rest of the flour and return to the stand mixer. Beat on medium speed until well combined – about 4 minutes. The dough should be between the consistency of cookie dough and bread dough and should adhere in a single lump.

      Place dough on a lightly floured surface and roll out to fit the size of the pan – you may divide the dough evenly if using multiple small pans to make personal pizzas .

      Place the dough into the prepared pan – pressing with oiled or floured hands until the dough meets the edge of the pan. With your fingers, form a ‘lip’ around the edge – about ½ inch. Cover the pan and set into a warm area to rise for an hour.

      Place your oven to the highest heat – for an electric oven, set the heat to 500 degrees. For a gas oven with a bottom broiler you can either set it to 500 degrees or use the Hi Broiler function. Allow the oven to get hot while the dough is rising.

      Meanwhile make the sauce: combine all Sauce ingredients in a small saucepan over medium heat, and simmer until it thickens slightly, it takes about ten minutes. Then set it aside.

      When the dough has risen, spoon the sauce onto the pizza until it covers the pizza to a depth of about 1/8 inch. Top with cheese then with any additional toppings you may want.

      Place into the hot oven and bake for about 12-15 minutes, or until the crust puffs and the crust and cheese become golden brown.

      Remove the pan from the oven and allow to cool for about 5-7 minutes – it will be very hot! – then use a pizza cutter to cut it into wedges. Serve in the pan at the table.

       This recipe was originally tested and adapted from a recipe published by Naomi Poe in April 2022. Original photo of food by Jennifer Bigler. 

      Chocolate Halloween Cupcakes

      posted 2023 Apr by Jennifer Bigler

      Chocolate Halloween Cupcakes

      Serves: 12 | Prep Time: 15 minutes | Cook Time: 15 minutes 

      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

       

      Ingredients

       Cupcake mix

      • 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.

       This recipe was originally tested and adapted from a recipe published by Jennifer Bigler in September 2022. Original photo of food by Jennifer Bigler. 

      Cherry Cobbler

      posted 2023 Apr by Miranda DelMastro

      Cherry Cobbler

      Serves: 8 | Prep Time: 30 minutes | Cook Time: 40 minutes 

       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!

       

       

      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

      Instructions

      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.

         

         This recipe was originally tested and adapted from a recipe published by Miranda DelMastro in May 2022. Original photo of food by Jennifer Bigler. 


        Pumpkin Pancake Mix Donut Holes

        posted 2023 Apr by Jennifer Bigler

        Pumpkin Pancake Mix Donut Holes

        Serves: 18 | Prep Time: 10 minutes | Cook Time: 20 minutes 

        These simple and delicious pumpkin donut holes are the perfect fall treat without the fuss.

        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, approximately 1/2 cup

        Topping

        • 1 cup sugar
        • 2 tsp ground cinnamon

        Instructions

        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.

           

          This recipe was originally tested and adapted from a recipe published by Jennifer Bigler, and published in September 2022.  Original photo of food by Jennifer Bigler. 

          Pepperoni Twists

          posted 2023 Apr by Naomi Poe

          Pepperoni Twists

          Serves: 12 | Prep Time: 60 minutes | Cook Time: 15 minutes 

           

          This is a great side dish to serve with pasta, or our pizza chili recipe!

           

          Ingredients

           Dough

          • 2 ½ cups  warm  water   120- to 125-degree
          • 1 Tablespoons  Saf-Instant Yeast or quick rise active dry yeast.
          • 2 tablespoons olive oil
          • 2 teaspoons fresh garlic, chopped or 1/4 tsp garlic powder
          • 3 1/2 cups (490 g)   Better Batter Artisan Blend GF Flour
          • 1/4 cup sugar
          • 1 teaspoon dried oregano
          • 1 tablespoon fine salt

          Topping/Filling

          • 1 tbsp or so oregano
          • 6 tbsp parmesan or pecorino romano cheese or df alternative
          • 4-8 oz thin sliced pepperoni, diced into small pieces
          • 6 ounces shredded mozzarella cheese or df alternative, divided (we recommend Violife)
          • 3 tbsp olive oil

          Instructions

          Preheat the oven to  450  degrees F. Combine 1 tbsp oregano and 6 tbsp Parmesan/pecorino cheese in a small bowl and set aside.

          Prepare a  jelly roll pan (15 inch) with parchment paper and sprinkle with half the cheese mixture.

          Mix dough ingredients in your stand mixer with paddle attachment on high speed for three minutes – mixture will be loose at first and will thicken as it hydrates!

          Turn off mixer and cover bowl with a damp kitchen towel. Allow mixture to hydrate for  20 to 25 minutes covered with plastic wrap to finish the hydration process! This process needs to happen before proceeding with the rest of the recipe.

          Transfer the dough to a pastry mat or a lightly-floured counter, and roll the dough into a rectangle about 12×15 inches in size. cut the dough in half.

          Line half of the dough (this will be your bottom half) evenly with half of the mozzarella cheese. Top with pepperoni, and then the remaining cheese. Lay the second half of the dough over top of the first half, forming a ‘sandwich’ – press lightly around the edges.

          Use a sharp knife or pizza cutter to cut the dough into 12 strips.

          Transfer the strips to the prepared pan and twist lightly. Press down on the ends to help maintain the ‘twist’

          Brush strips with olive oil and remaining cheese seasoning mix

          Allow to rest for at least 5 minutes, but no longer than 30 minutes, then bake  for 25-30  minutes,

          Bakers note : These are great eaten the same day you make them but if you want to make them ahead of time you can wrap them tightly in foil and reheat them in a 350° oven or medium coals for about five minutes

             

             This recipe was originally tested and adapted from a recipe published by Naomi Poe in June 2020. Original photo of food by Jennifer Bigler.

            Pillsbury Crescent Roll Clone

            posted 2023 Apr by Patrick Auger

            Pillsbury Crescent Roll Clone

            Serves: 16 | Prep Time: 240 minutes | Cook Time: 15 to 20 minutes 

             

            Yes, we know these don’t just pop out of the container like the brand name…but, they are almost just as easy to make and taste so much better! To help make your holiday stress free, these are designed to be made in the morning and baked off just before serving. Enjoy! 

             

            Ingredients

             

             DRY

            • 490g BB Original blend + 15 g whole psyllium husk OR 490 BB Original Blend + 10 g psyllium husk powder OR 490g BB Artisan Blend (don't add psyllium husk or glucomannan)

            • 1 Tablespoon ( 1 ½ package) or 11g Instant or Rapid Yeast
            • 1/3 cup (72 g) sugar
            • 2 tsp salt

             

            WET

            • 400 g warm water heated to 110°F

            • 1/2 cup (115g) cold butter, flavored shortening, or vegan butter, cut into ¼” cubes
            • 2 eggs OR 1/2 cup (100 g) aquafaba
            • 1 cup butter or vegan butter, softened for spreading
            • Additional butter for spreading on finished rolls (if desired), room temperature

             

             

            Instructions

            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  . 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.

             

            Gather dough together in the mixing bowl and cover with plastic wrap. Refrigerate for 1 hour to allow the dough to hydrate and chill.

             

            Meanwhile, prepare a baking sheet with parchment paper.

             

            Lightly flour your board and put the dough onto it. Divide the dough in half. Working with one half at a time, knead the dough a few times and then roll dough out into a 12″ round circle using a minimal amount of flour.

             

            Spread evenly with 1/2 cup of softened butter or vegan butter onto dough.

             

            Cut the circle into 8 wedges. Roll up wedges, starting from the wide end, to form a crescent shape.

             

            Place crescent rolls on prepared baking sheet leaving 2” between each crescent roll for proofing. Repeat with the other half of the dough.

             

            Cover the crescent rolls with plastic wrap and Let rise in a warm place lightly covered with plastic wrap until doubled, about 30 to 35 minutes.

             

            Preheat the oven to 400° F. Put crescent rolls in the oven and immediately lower temp to 375°F.

             

            Bake for 18 to 20 minutes, or until rolls are a rich golden color. Remove from oven.

             

            Serve hot from the oven, spreading with additional soft butter (if desired).

             

            These should be eaten warm…or frozen if by chance there are any left!


               

               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. 


              Oatmeal Cookie Sandwiches Allergy Friendly

              posted 2023 Apr 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.

              Thomas Style English Muffin Clone Recipe

              posted 2023 Apr by Naomi Poe

              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.

              Heart Shaped Red Velvet Whoopie Pies

              posted 2023 Apr by Patrick Auger

              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.

              5 Minute Basic Bread Dough

              posted 2023 Apr by Patrick Auger

              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:

              Patrick's Gluten Free New York Real Recipe

              posted 2023 Apr by Patrick Auger

              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

              Bagel Dough:
              560 g) ARTISAN BLEND: GUM/RICE FREE GLUTEN FREE FLOUR (don’t add the psyllium husk or glucomannan)
              or
              560g Better Batter Original blend + 15 g whole psyllium husk or 10g psyllium husk powder
              2 ¼ cups warm water 105 to 110 F 50 g sugar 20g apple cider vinegar 1 Tablespoon ( 1 ½ package) or 11g Instant or Rapid Yeast 5 g molasses 9g salt 30g neutral oil Topping : 1 tablespoon baking soda for the boiling water Seasonings, Seeds or Cheese for toppings (Optional)

              Directions

              Using Active Dry Yeast **:

              Into the warm liquid add the Active Dry yeast and the honey or sugar. Allow 5 – 10 minutes for the yeast to bloom. Once it has, proceed with the recipe. 1. Into the bowl of a stand mixer sift the Artisan Baker's Blend Flour, or Better Batter Original blend 15 g whole psyllium husk or 10g psyllium husk powder or then add all remaining ingredients. Using the paddle attachment of a stand mixer, mix to combine on low. Increase to medium speed (#6 on Kitchen aid mixer) for approx. 6-8 minutes until dough is cohesive and fluffy. Gather dough together in the mixing bowl and cover with plastic wrap. Refrigerate for approximately 90 minutes to allow the dough to hydrate and chill. Prepare a baking sheet with parchment paper. Add a small amount of flour or cornmeal to the parchment. Divide the dough into 8-10 sections. Take a section and lightly knead and form into a smooth ball. Shape the ball into a disk. Gently poke a hole in the center of the disk and work it around with your thumb and first finger until the hole is about 1 inch in diameter. If the dough is sticky to work with, wet your hands. Place the shaped and smooth bagel on the floured parchment paper lined baking sheet. Cover with a damp dish towel or plastic wrap. Repeat with each ball of dough. Let the bagels rise for 25 to 30 minutes. PREPARATION AND BAKING . Preheat the oven to 375 degrees. Boil at least 3 inches of water in a pot with the 1 tablespoon baking soda and turning onto high flame/heat. Drop no more than 3 bagels at a time into the boiling water. They will swell as they cook so do not overfill the pot. Simmer for 1 minute. Gently turn over and simmer for another 1 minute. Return to the parchment paper. When the tray is full, if you are topping the bagels this is when you want to add seasonings, seeds, or cheese. Place in the oven and bake for 25 to 30 min, or until deep golden brown. Turn off oven and leave bagels in oven for additional 10 minutes, or is done when internal temperature reads about 210. Remove from oven to cooling rack. Let cool completely before slicing.

              Gluten Free Rustic French Bread

              posted 2023 Apr by Patrick Auger

              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!

              Cinnamon Rolls (A Cinnabon Copycat)

              posted 2023 Apr by Naomi Poe

              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.

              Mock Pecan Shortbread Cookies Allergy Free

              posted 2023 Apr by Patrick Auger

              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.
              In a large bowl, cream together the shortening, vegan butter, sugar, powdered sugar, and salt with an electric mixer on medium speed. Add the vegan milk, pecan flavoring, and vanilla and beat well. While mixing, slowly add the flour and baking soda. Chop the allergy free pretzels into very small bits using a food processor or blender on low speed. Be careful not to over chop; you don’t want to make pretzel dust. The pieces should be about the size of rice grains. Add the pretzels to the dough and knead with your hands until the chopped pretzels are well blended into the mixture. Roll the dough into 3 inch balls, or using a small cookie scoop, and press flat with your hands onto ungreased baking sheets. The cookies should be about 2 inches in diameter and 1/2 inch thick. Bake for 25-30 minutes or until just the edges of the cookies are golden brown. Remove from oven and enjoy!

              Gluten Free Sufyganiot Jelly Doughnuts

              posted 2023 Apr by Patrick Auger

              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

              Dry ingredients : 420g Better Batter Original blend + 15g whole psyllium husk or 10g psyllium husk powder Or 420g Better Batter Artisan blend (don’t add the psyllium husk 9 instant yeast or active dry yeast 100g white sugar 9g teaspoon salt Wet Ingredients : 400 g regular or DF milk warmed to 110° NOTE: depending on your climate/time of year, the amount of milk you need may change. If you are in a hot and humid climate, you may want to lower the milk 50 g neutral oil 30g White vinegar pr apple cider Vinegar FOR DEEP FRYING 2 quarts (8 cups) of neutral frying oil FOR FILLING 1 jar (approx 12 oz) of Raspberry OR Strawberry jam OR lemon curd (enough for 2 recipes of donuts) FOR DUSTING Powdered Sugar

              Directions

              DOUGH INSTRUCTIONS

              Mixing:

              Into the bowl of a stand mixer, add in wet ingredients. Then add all remaining ingredients.

              Mix 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. Gather dough together in the mixing bowl and cover with plastic wrap. Set aside on the counter for 20 to 30 minutes to allow dough to hydrate.

              SHAPING

              Prepare a lightly floured parchment or Silpat lined baking sheet. Flour your hands to avoid sticking. Dump the dough onto the floured surface and lightly dust the top with flour. Knead a few times. Roll out dough to approximately 1/2 inch in thickness. Using a 2 3⁄4′′ biscuit cutter, cut as many rounds as possible. Place rounds on the baking sheet. Cover and let rise in warm location for 35 to 40 minutes or until approximately doubled in size.

              DEEP FRYING INSTRUCTIONS

              Heat approximately 3 inches of oil in a 4 quart heavy bottom pot or Dutch Oven. Make sure you heat your oil to between 350 and 375 degrees Fahrenheit, using a deep fat or candy thermometer. Using a slotted spoon, carefully slip 2 rounds into the hot oil. Fry until golden, about 2 1⁄2 to 3 minutes. Carefully turn doughnuts over. Fry until golden on other side, another 2 1⁄2 to 3 minutes. Transfer to a paper-towel-lined baking sheet. Let cool for only 5 minutes before filling.

              FILLING

              Fill a pastry bag, fitted with a large pastry tip with jam. Insert the tip into the side of each doughnut and squeeze 1 1⁄2 tablespoons of jam into each doughnut, enough to make them plump and well filled.

              DUSTING

              Roll each individually to cover in powdered sugar.

              Pumpkin Pie (Vegan)

              posted 2023 Apr by Naomi Poe

              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.

              Monkey Bread

              posted 2023 Apr by Naomi Poe

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