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Apple Cider Doughnuts

posted 2023 Apr by Patrick Auger

Apple Cider Doughnuts

Serves: 12 to 15 | Prep Time: 45 minutes | Cook Time: 10 to 12 minutes 


Are you looking for an amazing apple cider doughnut that is baked quickly and simple to make?  These fall time Apple Cider Doughnuts are amazingly delicious, easy to make, and so quick to have on the table in no time!




  • 3/4 cup Organic local apple cider

  • 3/4 cup sugar
  • 1/4 cup vegan milk (hemp seed milk or oat milk)
  • 1/4 cup apple sauce
  • 3 Tablespoons vegetable oil
  • 2 Tablespoons apple cider vinegar (must be apple cider vinegar)
  • 1 teaspoon vanilla extract




  • 315 grams Artisan Baker’s Blend or Better Batter Original Blend

  • 3 teaspoons apple pie spice
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt



  • 3/4 cup sugar

  • 2 teaspoons cinnamon or apple pie spice
  • 1/4 cup vegan butter, melted



Preheat oven to 375 F. Lightly grease two standard doughnut pans.


In a large bowl mix together, apple cider, sugar, milk, apple sauce, vinegar, oil, and vanilla. After wet mixture is fully combined, add in flour, apple pie spice, baking powder, baking soda, and salt. Fold everything together until well mixed. Be careful not to over mix.


Using a piping bag, pipe the dough into the prepared doughnut molds, filling 3/4 of the way.


Bake for 10-12 minutes or until a toothpick inserted comes out clean.


Once the doughnuts are cooled, dip the doughnut into the melted butter substitute making sure to fully coat the doughnut. Then, roll the doughnut onto the cinnamon sugar or apple pie spice mixture until the doughnut is fully coated; place on a rack. Repeat this with the rest of the doughnuts until all of the doughnuts are buttered and sugar coated. Enjoy!


 This recipe was originally tested and adapted from a recipe published by Patrick Auger, and published by Naomi Poe in October 2021. It has been further modified and republished by Naomi Poe.  Original photo of food by Patrick Auger.

The Week of Good Eats - Week of October 4th

posted 2023 Apr by Kristy Still

Get ready for this week of good eats with this menu plan!

It's already October! I can't believe it's already fall, are you ready for it? I sure am! We had a great summer, but it's time for soup and chili season. As we plan out this menu, I'm adding some delicious desserts that use Better Batter Gluten-Free All-Purpose Flour, plus some great savory favorites like soup and chili. We also happen to love this Gluten-Free Cornbread, it pairs well with a variety of fall meals and is a staple this time of year. Are there any staples that are a must for your family in the fall? I also stocked up on pumpkin this year after hearing rumors of a shortage, so hopefully, I have enough to last should that happen. Let's get to this great menu for the month! Menu Plan: Monday - Start the week with Ninja Foodi or Instant Pot Potato Soup, this is the perfect warm soup for the fall. Make this great Gluten-Free Pumpkin Cake for dessert. Tuesday - Enjoy this Slow Cooker Mississippi Pot Roast for dinner on Tuesday. Make a batch of Apple Cider Donuts for breakfast too! Wednesday - Make a pot of Slow Cooker Chili paired with your favorite gluten-free cornbread. Thursday - Start the morning with a batch of gluten-free blueberry muffins. For dinner make this Ninja Foodi or Instant Pot Beef Stroganoff, it's delicious and easy to make gluten-free too. Friday - Finish the week with this crockpot whole chicken paired with gluten-free scalloped potatoes. Then, enjoy dessert with these Gluten-Free Chocolate Chip Cookie Bars. This looks like a great week of eats to me. We like to mix in a variety of soups, stew, chili, and stew into our fall menu plans. Do you? Of course, I also like a lot of pumpkin-inspired recipes too. I hope you enjoy this great week of good eats! Happy Menu Planning!

Maple Pumpkin Roll

posted 2023 Apr by Patrick Auger

Autumn is here! Why not make an impressive dessert for everyone to enjoy? This homemade maple pumpkin roll will knock your family's socks off! - practice now, and be ready in time to wow everyone at Thanksgiving.

Servings 8 Prep Time 90 Cook Time 13 to 15



35 g (1/4 cup) Powdered Sugar for sprinkling on kitchen towel to avoid sticking 105 g (3/4 cup) Betterbatter original or Artsan flour CUP FOR CUP FLOUR BLENDS 1 teaspoon baking powder ½ teaspoon baking soda ¾ teaspoon ground cinnamon ½ teaspoon ground cloves ¼ teaspoon salt 150 g eggs (3 lg. or 3/4c) can sub Aquafaba (bean juice) 200 g (1 cup) granulated sugar (you may swap for maple sugar instead) 160 g (2/3 cup) canned pumpkin puree FILLING: 224 g regular or dairy free cream cheese, at room temperature 260g (2 cups) powdered sugar, sifted 6 tablespoons butter or dairy free margarine, softened 2 teaspoon vanilla extract 1 teaspoons maple extract powdered sugar (optional for decoration)


Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour the wax paper. Set aside. Sprinkle a thin, cotton kitchen towel with powdered sugar and set aside. Be sure to put enough powdered sugar on the towel so that when rolling up the cake, it will not stick. Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in small bowl. In a large mixing bowl beat eggs or aquafaba, and granulated/maple sugar until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly onto the lined jelly roll pan. Bake for 13 to 15 minutes or just until top of cake springs back when touched – you do not want this to over bake, or it will crack! Immediately loosen and turn cake onto prepared towel. Carefully peel off wax paper. Immediately roll up cake and towel together, starting with narrow end. Cool on wire rack completely. While cake is cooling, prepare the filling: Beat the softened cream cheese, powdered sugar, butter or dairy free margarine, and vanilla and maple extracts, until smooth. Keep at room temperature for easy spreading. Once cake is COMPLETELY cool, assemble cake. VERY carefully unroll cake. Spread cream cheese mixture over cake. Re-roll cake. Wrap tightly in plastic wrap and refrigerate for at least one hour. Sprinkle with powdered sugar just before serving, if desired.

Allergy Friendly Chocolate Chip Cookies

posted 2023 Apr by Patrick Auger

Are you looking for the perfect chocolate chip cookie recipe that can be made allergy free? Look no further! These are perfect...especially with a glass of vegan milk. Servings 24 Prep Time 45-60 Cook Time 8 -10


1/2 cup (114g) butter or dairy free substitute, room temperature
1/2 cup (114g) shortening (regular or palm) 1/2 cup (100g) granulated sugar 1 cup (200g) light brown sugar 2 large eggs or 1/2 cup (100g) Aquafaba (White bean juice) 2 tsp (8.4g) vanilla extract 2 1/2 cups (350 g) Better Batter Flour, ARTISAN BLEND or ORIGINAL BLEND 1 tsp (4.8g) baking soda 1/2 tsp (2.4g) baking powder 1/2 tsp (3g) salt 1 bag (12 oz) Enjoy the Life chocolate chips or chocolate chunks


In the bowl of a stand mixer, combine butter (df sub), shortening, and sugars. Beat well, adding eggs or egg substitute, and vanilla, one at a time, mixing thoroughly, until mixture is light and fluffy. In a separate bowl, blend together flour, baking soda, baking powder, and salt. Add to the wet mixture in the mixer and stir until combined. Stir in chocolate chunks. Cover and chill dough for at least 4 hours or overnight. When ready to bake, preheat oven to 375 degrees F. Line two cookie sheets with parchment paper and set aside. Scoop cookie dough into balls just larger than a golf ball – about 1 oz in weight. Arrange six dough balls on each cookie sheet, being careful not to overcrowd. Chill remaining dough in the fridge while cookies bake so remaining dough doesn’t soften much. Bake scooped cookies on tray for 8-9 minutes. About halfway through the baking cycle (4 minutes) rotate or turn the cookie sheets to ensure even baking. Check cookies at 8 minutes, they should be slightly puffed and just starting to brown on top. Once done, remove from oven, and place the sheet on a wire rack. Cool the cookies 2-3 minutes on cookie sheet before removing from the sheet. Allow to cool on the parchment paper, on a wire rack until completely cool.

Vegan Pumpkin Whoopie Pies

posted 2023 Apr by Patrick Auger

Fall time is the best time for pumpkin everything...especially these amazing vegan pumpkin whoopie pies! Sweater Weather is the best weather to snuggle up and enjoy one of these goodies :-) Servings 12 Prep Time 45 -60 Cook Time 15-25





2 teaspoons (14 g) baking soda

2 teaspoons (5.3 g) ground cinnamon

1 teaspoon (1.7 g) pumpkin pie spice

½ teaspoon (2.8 g) salt

½ cup (118 ml) canola or vegetable oil

1 1/2 cups (303 g) maple or brown sugar

1 ½ cups (366 g) pumpkin puree

3 eggs OR 150g aquafaba (white bean juice)


4 Tablespoons (56.7g) butter or dairy-free vegan margarine

2 1/2 cups (290g) powdered sugar

1 teaspoon (4.2g) vanilla

Dairy free milk as needed


Preheat oven to 375 F.
Prepare the cake batter: In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined. Set aside. In a separate bowl, whisk together the oil, maple or brown sugar, pumpkin puree, eggs or egg substitute. Mix until smooth and evenly combined. Pour the wet ingredients into the dry ingredients and fold everything together gently, just until combined and smooth. Scoop 2 tablespoon sized blobs of dough (or using a small ice cream scoop) onto a parchment lined baking sheet, or you can use a muffin top pan or whoopie pie pans. Bake for 15 to 25 minutes or until the tops are fully set and edges are slightly browned. Cool completely before filling.
For the filling: In the bowl of an electric mixer fitted with the paddle attachment, add butter or vegan margarine, vanilla, powdered sugar, and salt. Beat on medium speed for about 1 minute, then increase the speed to medium and beat until the filling is fluffy, about another minute. Add vegan milk if needed. 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 whoopee pie halves. Top with another whoopee pie and gently press down to sandwich. Repeat with the remaining whoopee pies. Dust lightly with powdered sugar and serve.

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

posted 2023 Apr by Kristy Still

Get ready for the month ahead with the week's good eats with this weekly menu plan!

It's almost fall, I'm so ready...are you? After a long, hot summer, I'm always ready for the change in seasons. This fall will be full of fall foods and a lot of trips to different activities like the pumpkin patch. Some of my favorite activities happen in the fall and I'm looking forward to more barbecues and delicious smoked meats. We tend to smoke meats quite a bit in the fall too. I also love to watch the leaves change on the trees, we live in a heavily wooded area, so it's always just so beautiful to see how the different seasons change the leaves. My daughter and I will be studying more on that this year in homeschool too, so I'm anxious to learn more about it all. First, though, let's get this menu planned as many head back to school and new routines! Menu Plan: Monday - Start the week with this Ninja Foodi Beef Stew, it can be made in the Instant Pot too. Pair it with some Gluten-Free Cornbread. Tuesday - Start the morning with Gluten-Free Homemade Biscuits. For dinner make this great Ninja Foodi Mississippi Roast. It can also be made in the Crockpot or Instant Pot too! Wednesday - Start your morning with a batch of Pumpkin Pancakes. Then, for dinner enough this Gluten-Free Chicken Pot Pie. Thursday - Make a batch of this delicious Blueberry Bread, then for dinner enjoy these Air Fryer Chicken Fajitas. Friday - On Friday, enjoy this Creamy Florentine Tomato Soup and pair it with your favorite gluten-free grilled cheese! For dessert, make this Gluten-Free Pumpkin Cake. That looks like a good week of eats to me, pretty soon we will be moving full steam ahead into the holidays! So let's make this week simple!

Milky Way Cake

posted 2023 Apr by Margaret Batterton

Editors’ note: many thanks to Cheryl Doyle Ruffing for pointing out that ONLY the Simply Caramel Bars are appropriate for this recipe. Regular Milky Way bars are NOT gluten free!!!! Product ingredients often change, so you need to consult Mars company any time you want to make this recipe to ensure the candy bars you want to use are still gluten free.



7 Milky Way type candy bars (SIMPLY CARAMEL), full size

1 cup room temperature butter, divided

1 1/2 cups sugar

5 Extra large eggs

2 1/2 cups (10oz or 283.5g) Better Batter Original Blend Flour

1 1/2 teaspoon baking soda

1 1/4 cups buttermilk

1 cup chopped pecans

2 teaspoons vanilla extract


2 tablespoons butter

1 Milky Way type candy bar (SIMPLY CARAMEL), full size

1 1/2 cups sifted confectioners’ sugar

2 tablespoons milk



Preheat oven to 350°F and prepare Bundt pan with solid shortening and Better Batter Original Blend Flour.

Place 7 Milky Way candy bars and 1/2 cup butter in 1-quart microwave safe container. Microwave for 2-3 minutes, stirring every minute until candy is melted.

Carefully spoon flour into measuring cup. Level the flour with flat edge of a knife. Add the baking soda to the flour and lightly stir until mixed.

In large mixing bowl, cream sugar and remaining 1/2 cup butter.

Add eggs individually, mixing well after each egg is added.

Add 1/3 of the flour mixture and mix well.

Add 1/2 of the buttermilk and mix well.

Add 1/3 of the flour mixture and mix well.

Add 1/2 of the buttermilk and mix well.

Add the remaining flour mixture.

Add melted candy bars and butter. Stir in pecans and vanilla.

Bake in well-greased Bundt pan 70 minutes or until it tests done. Remove from oven and allow to cool.

*Note: This recipe requires a Bundt pan with a capacity of at least 12 cups. If your pan is smaller, make a few cupcakes.


Place one Milky Way type candy bar and 2 tablespoons butter in microwave safe container. Microwave for 45 seconds or until melted.

Add sifted confectioners sugar and milk alternately and mix until of glaze consistency.

Drizzle on cooled cake.

If desired, decorate with thin slices of another candy bar.

The Week's Good Eats - Week of August 2nd

posted 2023 Apr by Kristy Still

Get ready for the week with a menu plan with the week's good eats!

It's time for another menu plan as we head into August. It's the final month of summer for my kids or really the final few weeks, our school goes back here in just a couple of weeks. This year it's going to be a bit differently, I'll be homeschooling one of my kids while the other stays in the school he's been in for years. It'll be a change for us and a meal plan is one thing we will have in place so it's one less thing to worry about. What is on your menu this month? I'm adding some more crockpot meals this month just to help with time management. Do you have specific seasons where you add certain foods? In the summer months we usually do lots of grilling, then as school starts back again we go to more quick meals in the crockpot or Ninja Foodi. Let's get on to this week's menu plan! Menu Plan: Monday - Start the week with a comfort meal with this Ninja Foodi Beef Stroganoff, it's also easy to make in the instant pot too! Make this tasty Gluten-Free Cherry Dump Cake for dessert! Tuesday - On Tuesday, make a batch of Crockpot Chicken Tacos. Then, for dinner be sure to whip up this fun batch of Gluten-Free Watermelon Cupcakes. Wednesday - Make a delicious meal with this Air Fryer Chicken Parmesan. Then, for dessert follow it up with Gluten-Free Blueberry Crisp. Thursday - Make this easy sheet pan meal with Mini Meatloaf and Vegetables. It can be paired with Gluten-Free Rolls. Friday - Enjoy these delicious Gluten-Free Indian Tacos made with gluten-free fry bread on Friday! Are you ready for the week? This menu plan will help you get started on your meal planning!

Sandwich Loaf -Artisan Blend

posted 2023 Apr by Patrick Auger

This Sandwich loaf should be in everyone's repertoire! It has a soft crumb, slices easily, toasts beautifully, and even makes a wonderful French Toast. We are guessing this will be a go to in your kitchen from now on! Original recipe published in July 2020. Revised and edited in July 2021. Servings one 9 x 5 loaf Prep Time 600 Cook Time 45 to 60


Sponge Starter

1 cup (135grams) Artisan Baker's Blend (gum/rice free)
1 ½ cups warm water (100-110°) 1 Tbsp (11 g) Instant/Rapid Yeast



4 cups (540g) Artisan Baker's Blend (gum/rice free) sifted 1 Tbsp salt 1 1/2 cup warm milk (105°) or substitute hemp seed milk or oat milk for dairy free ¼ cup butter or shortening ¼ cup honey or maple syrup

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

posted 2023 Apr by Kristy Still

Get ready for the week ahead with a meal plan!

We are right in the middle of summer where I live and it's so HOT! That means even more pool days, although sometimes it's even too warm for the pool. Have you ever experienced that? It feels more like bathwater than pool water...but it still gives us some relief from the heat. Our schools in our area start in mid-August, so I always feel like this is the final slide of summer. It's nearing the last month for us, so we are trying to soak in every last activity that we can...which mostly includes swimming. It also means we are grilling quite a bit. I love to grill out as much as possible in the summer months, it's just relaxing and makes it less to clean up in the kitchen. Let's get to this week's menu plan! Menu Plan: Monday - Start the week with this Dorito Taco Salad, this a light, and flavorful salad. Now for dinner, be sure to make a batch of gluten-free chocolate chip cookies. Tuesday - Start the morning with a batch of gluten-free Strawberry Scones. Next up for dinner make this pot of Ninja Foodi Pulled Pork, it can also be made in the Instant Pot too! They can be served with these easy Kaiser Rolls from Better Batter. Wednesday - On Wednesday, if you need a good snack make these Air Fryer Zucchini Fries, perfect to make with some garden-fresh produce. Now for dinner enough this easy Grilled Pizza! This is the perfect choice for a grilled me and works well with this Delivery Style Pizza Crust. Thursday - These gluten-free Air Fried Green Tomatoes make for another garden-fresh snack. Now it's time for dinner, make these Garlic Butter Ribeyes right out on the grill. For dessert, make these Gluten-Free Mini Patriotic Cupcakes, the perfect festive cupcake. Friday - Make a batch of pancakes with this Gluten-Free Homemade Pancake Mix to start your morning. For dinner, enjoy these Air Fryer Onion Rings, made gluten-free with Better Batter. Pair them with a delicious gluten-free burger. That looks like a great menu to me, enjoy these tasty recipes!

Perfect Allergy Friendly Whoopie Pies

posted 2023 Apr by Patrick Auger

Chocolate Whoopie Pies, or Gobs, as some of us call them... Its so hard to resist passing by these at the Farmer's Market and now you can have them in your own home, gluten and allergy friendly! Just a little taste of summertime heaven. Servings 6 whoopie pies Prep Time 45-60 Cook Time 20-25


Cake Layer:
1 box 18.25 OZ BETTER BATTER GLUTEN FREE CHOCOLATE CAKE MIX 1 1/4 cup water or coffee 1/2 cup oil 3 eggs OR
Vegan option: 1 box 18.25 OZ BETTER BATTER GLUTEN FREE CHOCOLATE CAKE MIX 1 (15oz) can of white beans, drained and rinsed, blended with 1 ¼ cups of water or coffee Blend this mixture together with dry boxed mix, mixture may be thick. Bake according to directions.
Whoopie Pie Filling: 4 cups powdered sugar, plus 2 tablespoons for dusting 1 cup dairy free earth balance baking stick (if no dairy intolerance, use butter) 2 teaspoons vanilla extract ¼ teaspoon fine salt


Chocolate Whoopie Pies (cake):

Preheat the oven to 350 degrees F. Line an 18″ x 13″ rimmed baking sheet with parchment paper. Make cake batter according to directions on the back of the cake mix box, or use the vegan option in this recipe. Pour and spread batter evenly into the prepared baking sheet. Bake in preheated oven until toothpick inserted into center of cake comes out clean, about 20 - 25 minutes. Remove from oven and allow to cool. Once cooled, use a 4" round cookie cutter or biscuit cutter, and cut out 12 rounds from baked cake layer. Filling: In the bowl of an electric mixer fitted with the paddle attachment, add earth balance, vanilla, powdered sugar, and salt. Beat on medium speed for about 1 minute, then increase the speed to medium and beat until the filling is fluffy. 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 whoopee pie halves. Top with another whoopee pie half, and gently press down to sandwich. Repeat with the remaining whoopee pies until all 6 whoopie pies are assembled. Dust lightly with powdered sugar and serve.

Connie’s French Bread- Artisan Baker's Blend

posted 2023 Apr by Patrick Auger

Connie is a long time Better Batter customer and one of our testers! This is her French bread recipe that she came up with while testing the Artisan Baker's Blend Flour. We are honored to be able to share it with the rest of you and hope you love it as much as we do at Better Batter! Servings 2 loaves Prep Time 120 Cook Time 35-40


3 1/2 Cups (490 g) Better Batter Artisan Baker's Blend Flour 2 1/4 Cups warm water (110F to 120F) 1/4 cup (56g) neutral oil 4 Tablespoons sugar or honey 1 Tablespoon ( 1 1/2 package or 11g) Instant or Rapid Yeast OR 1 Tablespoon ( 1 1/2 package or 11g)Active Dry Yeast (See note below)* 2 teaspoons salt ** If Using Active Dry Yeast **: Into the warm water, add the active dry yeast and the sugar or honey. Allow 5 to 10 minutes for the yeast to bloom. Once it has bloomed, proceed with the recipe.


1. Into the bowl of a stand mixer, sift the Better Batter Flour. Add all of the remaining ingredients to the bowl. 2. Mix with the paddle attachment beginning on low to combine. Then, increase to high speed for 6-8 minutes until dough is cohesive and fluffy. 3. Remove dough from bowl and place on a board to bring dough together. Once dough is brought together, cover with plastic wrap and allow dough to hydrate/rest for 20 minutes. 4. After the 20 minute hydration/rest period, this dough should be pretty similar to regular bread dough. On a floured surface, knead the dough a few times, adding only enough flour to keep the dough from sticking to the surface or your hands. Do not use the heels of your hands as in standard kneading. Gently fold the dough in half, turn a quarter turn, then fold in half again. 5. Divide the dough in half down the middle - this is going to make two French bread loaves. Shape each one into a long loaf (about 15" long and 1 1/2" in diameter), with pointed ends. Place the loaves lightly on a French bread pan mold OR two greased baking sheets. Cover loaves with a wet dish towel, and allow to rise until doubled in size (about 30 to 45 minutes). 6. Preheat the oven to 450° Fahrenheit. If you are using a pizza stone or baking steel, preheat it for about 45 minutes before baking. 7. Remove dish towel from loaves and sprinkle loaves with flour. Make 4 diagonal slashes down each loaf with a lame, razor, or sharp knife. Place the tray of bread in the middle of the preheated oven. Put four ice cubes into the bottom of the oven to produce some steam. 8. Turn oven temperature down to 375°F. 9. After 6-7 minutes, put in four more ice cubes and bake for another 20-25 minutes, or until the bread is golden brown and internal temperature is 210°F. 10. Once bread is finished baking, remove from oven and completely cool on a cooling rack for a minimum of 4 hours. Once completely cooled, slice and enjoy!

Patrick's Oatmeal Cream Pie Sandwiches

posted 2023 Apr by Patrick Auger

This recipe was inspired by those Little Debbie Oatmeal Cream Pies we all know and love...or used to anyway! Since the real ones are very much made with gluten and other common allergens, I've created a recipe for oatmeal cream pies we can all enjoy. Welcome back to your childhood...yummm. Servings 12 Prep Time 90 Cook Time 15 to 20


1 cup firmly packed brown sugar 1 cup granulated sugar 1/2 cup butter or vegan butter (we like Earth Balance)
1/2 cup shortening 3/4 cup dairy free milk or hemp seed milk 1 teaspoon vanilla 3 cups gluten-free oats (We like DOUBLE PROTEIN OATS – GLUTEN FREE OATMEAL by ZEGO) 2 cups (280 grams) ORIGINAL BLEND FLOUR or ARTISAN BLEND FLOUR 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon ground cinnamon 1 teaspoon salt Filling 1 cup butter or vegan butter OR allergy friendly shortening 3 cups powdered sugar 2 teaspoons vanilla 3 to 4 Tablespoons water


Directions for cookies: Preheat oven to 325 F. Line several cookie sheets with parchment paper * it is very very important to line your sheets, and to use as many sheets as possible, since you cannot make these cookies on hot pans*
In the bowl of your electric mixer, cream both sugars, shortening, butter, and milk until smooth, at medium speed, for about 2 minutes. Beat in vanilla and cinnamon. In a separate bowl, combine gluten free oats, flour, baking soda, baking powder, cinnamon, and salt- stirring until well combined. Add this dry mixture to the wet mixture and beat until combined, about a minute at medium speed. Drop dough by using a large ice cream scoop/cookie scoop, or if you really want you can weight each cookie at 4 ounces. Place cookie dough onto ungreased cookie sheets lined with parchment paper. Its best to bake 6 cookies at time on each sheet pan. Press each cookie down gently before baking to ensure even baking. Bake for 10 to 15 minutes and remove from oven. Cool for 1 minute on cookie sheets, then remove to wire rack to finish cooling. Directions for cookie sandwich filling: In a stand mixer with a whisk attachment, cream together shortening, powder sugar, vanilla, and water until its nice and fluffy. Place icing in a small pastry bag or large zip lock bag until you are ready to use. Place one half of the cookie up side down on the cooling rack. Using pastry bag, make a nice round mound of icing on this half of cookie. Place the other half of cookie on top to make a sandwich. Continue this step until all sandwich cookies are filled and assembled. Now, enjoy!

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

posted 2023 Apr by Kristy Still

Get ready for the week ahead with the week's good eats, full of gluten-free recipes for your menu plan.

We are moving right along into summer, most are now on summer break after a very strange year, to say the least! I'm sure everyone is more than ready for summer and some fun days by the water. I know we are enjoying our pool this summer so far, plus spending many days outside on the patio eating dinner. These recipes can all be made gluten-free with a variety of Better Batter products. I use Better Batter in any recipe that calls for flour because it's such an easy 1:1 swap, no one can ever tell the difference! Menu Plan - Monday - Start your week with a batch of Gluten-Free Homemade Biscuits, easy to make with a homemade gluten-free mix. Then, let's have a fish fry with this Fish and Chips that is easy to make gluten-free by using Better Batter. Tuesday - It's a good day for a batch of cookies, we are loving these Gluten-Free Pecan Sandies. Then, it's time to enjoy some grilled wings and Air Fried Squash. Wednesday - Today let's enjoy these Glazed Chicken Thighs paired with Grilled Potatoes. Then, for dinner make the best Gluten-Free Cherry Dump Cake. Thursday - Start the morning with these amazing Gluten-Free Blueberry Scones using some fresh blueberries. Next up for dinner enjoy this delicious Gluten-Free Chicken Noodle Casserole with homemade egg noodles using Better Batter. These are very easy to make and delicious! Friday - On Friday, make these tasty Ham & Cheese Popovers, perfect to serve poolside too! These are great paired with some Air Fryer Potato Chips. This looks like a great week of good eats to me. What is on your summer menu? Do you find yourself doing more grilling in the summer months? Share it with us!

The Week's Good Eats - Week of May 3rd

posted 2023 Apr by Kristy Still

Get ready for the week ahead with this week of good eats and a great menu plan!

As we head into the summer season that means lots of delicious desserts and grilled foods around here. What about you? I'm anxious to get our pool opened and start enjoying that summer sunshine. I'm never fully prepared for the heat that comes with it, but I could sure use a break from this wild school year. These recipes that call for gluten-free all-purpose flour are all made with Better Batter All-Purpose Flour. It's a simple 1:1 swap with the regular flour. The best way to get prepared for the month and one thing you can control is your menu plan. Are you ready to start planning the menu? Let's get started with the week's good eats!

Menu Plan -

Monday - Start the week with a batch of delicious Strawberry Scones, made gluten-free with Better Batter All-Purpose Flour. For dinner make these delicious Crockpot Chicken Tacos, easy to make with gluten-free corn tortillas! Tuesday - On Tuesday, whip up a snack with these Gluten-Free Air Fryer Zucchini Fries, then make a delicious Grilled Pizza for dinner. This delivery style crust works great for this recipe. Then it's time for a great dessert and this Gluten-Free Blueberry Crisp is a perfect choice. Wednesday - On Wednesday, make a light and delicious Dorito Taco Salad. Then, let's make these fun Watermelon Cupcakes for dessert. Thursday - Make a batch of gluten-free scalloped potatoes in the crockpot, pair this with some tasty Pork Chops. These pork chops can be made in a Ninja Foodi or Instant Pot. Friday - Grill some tasty Maple Glazed Ribs and pair them with Gluten-Free Fried Green Tomatoes. It's also a great day to finish off the week with a Gluten-Free Strawberry Shortcake. This sounds like a great week of good eats to me, enjoy this easy menu plan!

Dinah's Pita Pockets (Artisan Blend)

posted 2023 Apr by Patrick Auger

Have the falafel and tzatziki on standby! These light and airy pita pockets are everything you could ever want and more. From a soft, easy to handle dough, to watching the pita puff up in the oven, this recipe would win a medal at the Olympics! Servings 12 to 16 Prep Time 180 Cook Time 5 - 6


10g Instant Dry Yeast
4 cups warm water (approximately)
1 teaspoon sugar
1.5 teaspoon salt
3 tablespoons olive oil


Add yeast, sugar, water, and 400g of the flour to a large bowl and combine to make a sponge. Let it stand for about 10 minutes. Then, add the salt and 2 tablespoons of olive oil and mix in. Once mixed, add the other 400g of flour and mix until combined. Let this rest and hydrate for about 20 minutes. After the rest, knead for about 5 minutes - if there is still flour not combined add a little more water. If it is too wet or sticky add a little more flour. Grease a clean bowl with the remaining 1 tablespoon of olive oil. Roll the dough in the bowl in the oil and cover with plastic wrap. Let rise for about 2 hours in a warm place. While dough is rising, place a stone on the middle rack of the oven and preheat to 500F. Divide the dough into 12-16 pieces, form balls and let them sit under a clean dish towel while the oven preheats. Once the oven is heated, roll each ball to a thin round, approximately 7 inches. Place on the stone and bake for 5 minutes. NOTE: I do the rolling and baking in batches of 2-4 pita at a time. Once baked, remove from oven and wrap in a clean dish towel and enjoy!

Oatmeal Jam Bars

posted 2023 Apr by Patrick Auger

Are you looking for an allergy friendly, high-protein breakfast bar? These are amazing for morning breakfast (or anytime!) made with all kinds a high-protein ingredients you'll love. Servings 12 Prep Time 45 - 60 Cook Time 25 - 30


For the crust & topping:
2 cups gluten free oats (we suggest Organic Purity Protocol) 210 g or 1 1/2 cups ARTISAN BLEND or ORIGINAL BLEND: BETTER BATTER GLUTEN FREE FLOUR 1 cup light brown sugar or maple sugar 1/2 cup hemp seeds or sunflower seeds (to add protein and nutrition) a pinch of salt 1 cup vegan butter or butter, melted 4 tablespoons hot water 2 tablespoon vanilla extract For the filling: 2 cups or 16 oz raspberry jam (I used homemade) or use your favorite jam


In a bowl, mix all dry ingredients together for the crust. Stir in the melted butter, vanilla, and hot water. Mix well. The crust will be crumbly. Set aside 1 1/2 cup of the crust mixture. Line a 9 x 9 baking pan with parchment paper and preheat oven to 350 degrees F. Pour crust mixture into pan and press into the bottom. Spread jam into pan on top of crust mixture. Take remaining crust mixture that was set aside, and spread crumbles across top of jam mixture. Bake at 350 degrees F for approximately 25 to 30 minutes or until golden brown. Remove from oven and cool completely in the pan before removing. Once cooled, cut into 12 servings. (I actually put the pan in the freezer so that it would cool off faster!) Enjoy!

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

posted 2023 Apr by Kristy Still

Let's get the spring season started with this week's good eats!

It's time for another menu plan and this spring is certainly looking a bit more promising than the last spring season. gluten free strawberry shortcake A great way to stay on track though is with a good weekly menu plan. This menu plan is packed full of gluten-free recipes that will use Better Batter products. We have many on the menu and many we plan to try soon too. Even though spring has sprung, the season is certain to be a busy one just as most are, so a menu plan is a great way to have one task done! If only these menu plans came with a cook, right?!

The week's good eats:

Monday - Start your week with a batch of these Gluten-Free Strawberry Scones, they are perfectly paired with a cup of coffee! Next, up make Monday easy for dinner with Ranch Style Spaghetti and pair it with Gluten-Free Garlic Bread. Tuesday - On Tuesday, make a batch of Gluten-Free Air Fryer Crispy Chicken Tenders with your favorite dipping sauces! These are great with some Air Fryer Sweet Potato Fries too. Finish up the day with these Gluten-Free Pecan Sandies! Wednesday - Start your morning with Gluten-Free Homemade Biscuits with some tasty honey. For dinner enjoy these Easy Cheesy Chicken Enchiladas, so delicious and easy to make! Thursday - Make this easy delicious meal with Air Fryer Honey Garlic Chicken, it's so easy to make gluten-free with a gluten-free soy sauce. Friday - It's a good day for some Onion Soup Mix burgers with Air Fryer Onion Rings that are also gluten-free with Better Batter! We use a gluten-free bun for the burgers too. For dessert whip up this Gluten-Free Strawberry Shortcake! This menu sounds absolutely delicious to me, does it to you? I love all these fun gluten-free desserts and even more will come as we head into the summer months! Stay tuned for the next menu plan! Enjoy!

The Week's Good Eats - Week of March 1st

posted 2023 Apr by Kristy Still

Get ready for the week ahead with the week's good eats and this gluten-free menu plan! It's almost spring, are you ready? I sure am! We've had a long winter here in Oklahoma and two weeks of nonstop terrible weather, which for us in this part of the country...we are just not prepared for that. Thankfully, the sun is back out and we are gearing up for spring. That means it's time to dust off the grill and get ready for some outdoor meals, that's what I really look forward to. I decided to add a grilled recipe to the menu this week too. If it's too cold in your area, just make it right in the oven. Each of these recipes will use Better Batter All-Purpose Flour to make them gluten-free and they turn out perfectly. Let's get to this week's menu plan! Monday - These Gluten-Free Blueberry Scones have been a hit with many, these are going to be perfect for your morning breakfast paired with some coffee. For dinner, enjoy the ultimate comfort meal with Gluten-Free Beef Stroganoff, this recipe is made in the Ninja Foodi or Instant Pot using the pressure cooker function. Tuesday - On Tuesday, pair these Gluten-Free Scalloped Potatoes with an Air Fryer Turkey Breast. A great homecooked meal. For dessert, enjoy this Gluten-Free Cherry Dump Cake. Wednesday - Start the morning with a gluten-free breakfast pizza. For dinner, enjoy this Sheet Pan Mini Meatloaf and Vegetables. Thursday - On Thursday, enjoy these Gluten-Free Indian Tacos that use Better Batter to make gluten-free fry bread. This is the perfect recipe to feed that craving. Friday - Enjoy some gluten-free homemade biscuits for breakfast, served them up with your favorite jam. Then, for dinner fire up that grill and make a tasty grilled pizza! Enjoy this week of good eats! Let us know what is on your menu?

The Week's Good Eats - February 1st

posted 2023 Apr by Kristy Still

Get ready for the week ahead with the week's good eats, this is full of a variety of gluten-free recipes!

How is the year going so far? Are you in need of some new recipes? I have several that I'm excited to share with you this week. Each of these recipes is either naturally gluten-free or made gluten-free with Better Batter. These are so simple to make with the simple swap of flour, as always I stick to Better Batter for these and it's a wonderful 1:1 switch! Are you baking more this year? Or maybe less than last year? I find that I find comfort in baking, especially during stressful times. It's something that brings me peace to know that I have a bond with my family through baking together. I'm going to share some warm recipes for cold, snowy days as well as some great dessert ideas too this week. Weekly Menu Plan: Monday - Start the week with this Gluten-Free Chicken Noodle Casserole. It's perfect made with this Gluten-Free Cream of Chicken Soup. Tuesday - On Tuesday, let's make something easy with either your Instant Pot or Ninja Foodi, whip up a batch of this Gluten-Free Spaghetti. It's great paired with gluten-free garlic bread. Also, add this fun Gluten-Free Cake Mix to your dessert plans too. Wednesday - On Wednesday, make a delicious Whole Crockpot Chicken. This is a great meal served alongside this Gluten-Free French Bread. Thursday - Start the day with a batch of Gluten-Free Homemade Biscuits. Then warm up with a batch of Creamy Tomato Florentine Soup paired with a Gluten-Free Grilled Cheese Sandwich. Friday - It's Friday! Let's start Friday with a batch of Gluten-Free Blueberry Crumble Muffins. For dinner, enjoy these Air Fryer Crispy Chicken Tenders. Then, for dessert make this Gluten-Free Strawberry Shortcake. That looks like a great week of good eats to me, you can find more recipes in my Gluten-Free Recipe Index too! Enjoy this week of good eats!

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