Better Batter Gluten Free Flour | Recipes

GF Graham Crackers

posted 2023 Apr by Naomi Poe

Whether you're using these crackers for S'mores or Cheesecake, you're going to be delighted with their nutty, buttery taste. This variation of our original recipe can be made with either our Original blend our our new Artisan Baker's Blend, but for closest taste to the real thing, I recommend the Artisan Blend. Note that this recipe does call for the addition of teff flour - if you can't find it locally, you can easily get it on Amazon or other online sites. Don't skip it - it's essential to the flavor and texture. Follow the instructions carefully for best results. Servings 16-18 Prep Time 5 Cook Time 45274

Ingredients

1 c (120g) Better Batter Gluten Free Flour, Original or Artisans Blend, plus a small amount for rolling 1/2 c (90g) teff flour 1/3 cup (68g) granulated sugar 1 teaspoon baking powder 1/2 teaspoon salt pinch of cinnamon, optional 1/4 cup very soft shortening/butter/df margarine 2 tablespoons molasses or honey 1 teaspoon pure vanilla extract 1/4 cup water Topping/rolling mixture: 4 tbsp sugar (you may add 2 tsp cinnamon, if desired), optional Brand/Allergy Suggestions: Shortening/Butter: Earth Balance or Smart Balance, or Spectrum Naturals Palm Shortening

Instructions

Before you get started, it is important to note that the finished texture and taste of your crackers will be affected by your decision to flour or cinnamon sugar to roll out the crackers. You may want to bake this both ways to determine what you like best. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper, measuring the parchment paper to fit evenly. In the bowl of your electric mixer, combine the Better Batter flour, teff flour, baking soda, salt sugar, salt, and optional cinnamon. Blend until completely evenly combined. If using a stand mixer, you may simply add softened fat, molasses, vanilla, and water to the bowl. If using a hand mixer or making these by hand, blend wet ingredients together first before adding to the dry mixture. In either case, combined wet and dry until a soft dough forms. The dough will start off crumbly but will come together into a nice, nonsticky mass. Remove parchment paper from the cookie sheet, and prepare for rolling by dusting evenly across the surface with a small amount of flour or sugar (with or without cinnamon). Turn dough onto the prepared parchment lined cookie sheet and roll the dough out until about 1/8 inch thick, adding a little flour or sugar to the sheet and to the top of the dough to prevent sticking, as necessary. If you are using parchment paper with lines, leave enough margin to show the lines for scoring later, but definitely leave a small margin around all surfaces. You should be able to roll this into a rectangle about 12 inches by 14 inches. Score the dough into lines - you want to create rectangles about 4 inches by 2 inches. Note: if you are trying to get rectangle grahams, try not to cut through the dough completely, although even if you do, these might baked together during cooking. Score again into squares, about 2x2. Prick each rectangle 3 times with a fork. If desired, sprinkle additional sugar mixture over the top of the dough and press lightly to adhere. Transfer the sheet onto the cookie sheet and place in the oven. Bake for about 12-14 minutes, or until fragrant - these should smell like 'graham crackers' when done and may be slightly toasted looking. Keep a close eye on these - baking times vary by thickness of cookie, number of prick marks, and oven accuracy. Remove sheet from the oven. Take a very sharp knife and, using score marks as guides, cut the crackers into rectangles as soon as they come out of the oven and before they cool. Wait at least 5 minutes if removing to a wire rack to finish cooling - the cookies can be very delicate at first, then if desired transfer the entire sheet to a rack and allow to cool completely, before storing in an airtight container. Note: if your plan is to use these for Graham crumbs you can omit the second scoring step and crumble or crush crackers after cooling them.

Super Chewy Granola Bars (Quaker Chewy Granola Bar Clone)

posted 2023 Apr by Naomi Poe

If you’re a fan of chewy granola bars, and of Quaker Chewy bars in particular, this recipe tastes so much like the real thing, you may find yourself eating a ‘whole box’ in one sitting, just to get all the little chocolate chips! Sweet, chewy, and packed full of flavor – this is all the goodness of the original, without any of the barley, wheat and other gluteny stuff that makes us sick. This recipe can naturally be made vegan and gluten free – my brand recommendations are below the ingredients list.

Using Better Batter Gum-Free Flour

posted 2023 Apr by Patrick Auger

Our gum-free rice-free flour blend is meant to be used as a cup-for-cup replacement in standard recipes. However your grandmother's recipes require some adjustments. Follow these tips to get the best results. MEASURING  We recommend weighing the flour to get a more accurate measurement.  If you do not have a scale for weighing the flour, sift it first. Then carefully spoon the flour into a dry measuring cup and level with a knife to get an accurate measurement.  For recipes that do not include yeast, use 140 grams per cup as a substitution.  One cup of wheat flour in a standard yeast bread recipe can be substituted with 130-135 grams of the new gum-free flour blend. LIQUIDS  Cookies, cakes, quick breads, pie crusts and other non-yeast recipes do not need adjustments to the liquid measurements.  Yeast breads that will be formed into a loaf will require twice the amount of liquid. If your recipe calls for one cup of liquid, add 2 cups to get the best results. Your dough will be like a batter at first. but after mixing the ingredients for 2-3 minutes in a stand mixer or by hand, allow the ingredients to rest and fully hydrate for about 20 minutes. This is a key step for getting the consistency correct.  Yeast breads that will be shaped (such as dinner rolls or braided breads) require one and a half times the amount of liquid. If your recipe calls for 1 cup of liquid, add 1 1⁄2 cups. MIXING  For recipes that do not include yeast as an ingredient, follow the instructions in your original recipe.  Allow cakes and quick bread batter to rest in the bowl for 20 minutes to allow for absorption of the liquid. Stir one more time before adding it to your prepared pans.  After yeast bread dough has fully hydrated, use a dough hook on your mixer and mix at high speed for about 5 minutes until everything comes together. If you prefer, you can knead the dough by hand on a floured counter. Use a lighter touch than you would normally use for kneading the dough. PROOFING  A standard yeast bread recipe requires 2 proofing steps. The first proofing step is eliminated with this flour by allowing the dough to rest 20 minutes after the initial mixing.  To shape yeast breads, turn dough onto lightly floured surface. Add additional flour to the top of the dough and knead gently. Shape bread immediately, place into prepared pans, and let it rise only once. HIGH ALTITUDE ADJUSTMENTS  Decrease the amount of baking soda or baking powder by 20% if you are above 3,500 feet or by 50% if you are above 5,000 feet. Decrease it by 75% if you are above 6,500 feet.  Decrease the amount of yeast by 25% if you are above 3,500 feet and reduce the rising time. Example: A package of yeast (2.25 tsp) weighs 7 grams. Use 4 grams of yeast to replace 2.25 teaspoons.  Increase liquids by 1-2 tablespoons per 1,000 feet.  Decrease sugar by 1 tablespoon per cup.  Increase the amount of flour by 1 tablespoon at 3,500 feet and an additional tablespoon per 1,500 feet.  Increase the temperature of the oven by 15-25°.  Decrease the baking time by 20-30%. Bake as directed in your original recipes. If you are nervous about yeast breads, use any of our fabulous recipes for our gum free line. We have done the conversion for you! Or you can message us and let Patrick help you convert your family bread recipes.

Patrick’s Classic Flour Pretzel Buns

posted 2023 Apr by Patrick Auger

Many thanks to Sande Guetthoff for inspiring this recipe. These taste almost exactly like the rolls you can get from the Sheetz Corporation. Slightly salty, buttery, sweet, and chewy – these make the best lunchmeat sandwiches and breakfast in the world.

Batter Batter Chicken Biscuit Baked

posted 2023 Apr by Patrick Auger

This is a super easy recipe to put together and great comfort food on a chilly winter evening. You can even make this recipe in no time with buying a gluten-free rotisserie chicken already cooked at a grocery store and have dinner in no time I have made this in the freezer pans and have it in my freezer at all times or you can put in your crockpot for an easy quick dinner Servings 12 Prep Time 30 mins Cook Time 45 to 60 mins

Ingredients

CHICKEN FILLING 1 bag Frozen small onions pearl onions 2 stalks of celery, sliced into small pieces 1 lb boneless, skinless chicken, cooked and diced , I have also done this with a whole roasted gluten-free chicken at a grocery store make sure you do check for labeled gluten-free in the other allergies 2 8oz bags frozen mixed vegetables 2 tsp poultry seasoning 2 t dried parsley 2 t salt 1 t pepper 4 Tbsp Avocado oil 2 ½. Cup chicken broth I use homemade or a good Quality store brought 1/4 c Better Batter Gluten Free Flour, TOPPING 1 20 oz box Better Batter Gluten Free Pancake and Biscuit Mix 2 tablespoons of baking powder ½ cup dairy butter Melted we like Earth balance or smart balance 3 1/2 cups. chicken stock or water Chicken stock gives amazing flavor 1 stick or 1/2 cup dairy free Butter substitute melted her brushing on top before baking we like Earth balance or smart balance

Directions

CROCK POT:

Patrick’s Perfect Dinner Rolls

posted 2023 Apr by Patrick Auger

The holidays are all about spending time with family and friends these amazing dinner rolls will be the most popular thing on your dinner table this year you can make them completely allergy free . Our friend Margaret who is an amazing baker has helped test this recipe for her family and friends. Xoxo Servings 12 rolls Prep Time 1 1/2 hours Cook Time 20 to 25 mins

Ingredients

4 1⁄2 teaspoons (2 packages) rapid rise yeast (We use Red Star.) 1 Tablespoon psyllium husk powder (we use Konsyl) 2 1/2 cup club soda at room temperature 3 cups (420 g) Better Batter Gluten free flour 1/4 cup (50g) sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 2 Tablespoon vinegar (white or apple cider) 1/4 cup (60ml) olive oil (or neutral vegetable oil) 2 sticks melted dairy Free butter ( we like Smart balance or Earth balance substitute) for pans and for brushing tops of rolls

Directions

Grease and flour muffin tins. In one quart container or small bowl, heat club soda in microwave for 30-40 seconds until it reaches 90°. Add 1 Tablespoon of the sugar to the club soda Add yeast, psyllium husk powder, . Whisk to dissolve. Set aside to proof (start the yeast working) for at least 5 minutes –it will get foamy on the top and double in size to approximately 4 cups. In a medium bowl, whisk together Better Batter flour, remaining sugar, baking powder, baking soda, and salt. Set aside. In bowl of stand mixer fitted with a paddle attachment, beat together vinegar and oil. Add yeast mixture, mix on medium speed to combine. Add 1/3 of the dry ingredients. Mix on slow speed until barely combined. Add another third of the dry ingredients and mix again. Add the final third and mix on slow speed. Scrape down the sides of the bowl and beat on high for 2 minutes. Scrape down the bowl again and beat on high for another 2 minutes. Spoon dough into prepared muffin tins–filling about 3/4 of each cup. Hint: Use a 1⁄4 cup scoop to make this easier. Wet the scoop and round the dough at the top before dropping into muffin wells. With a sharp knife that has been dipped in flour, cut a deep slash in the top of each roll. Allow to rise in a warm place until almost doubled in bulk ( high above the top of the tin)–about 40 minutes. Preheat oven to 375°. Once the rolls have risen, brush the top of each with melted butter or dairy free substitute. Bake in preheated oven for about 20 minutes–until the tops are a nice golden brown. If they start to brown too quickly, loosely tent the rolls with aluminum foil. Finished rolls should be golden brown and a bread thermometer should read 205°. Remove from oven. Brush the top of the rolls with melted butter (or dairy substitute) for pans and for brushing tops of rolls Release rolls from tins–I often put them into a tea-towel lined basket to keep warm.

Extra Crispy Fried Mushrooms

posted 2023 Apr by Naomi Poe

A staple of fairs, bars, and restaurants everywhere, fried mushrooms are delicious and easy to prepare. The secret to extra crispy mushrooms is is triple dipping them before frying. Servings 4 Prep Time 15 Cook Time 15

Ingredients

2 lb small mushrooms (button or baby portabella), rinsed well and dried 1-2 c Better Batter Gluten Free Seasoned Flour , in a small container with lid 1-2 eggs, beaten OR 1/2 c aquafaba (bean juice) - if using bean juice, add a pinch of sugar - in a small container with lid 1-2 c gluten free breadcrumbs (homemade or commercial) or crushed gf cereal (such as Chex), in a small container with lid Oil for frying

Instructions

Make sure you mushrooms are clean and dry. Place into the container with the seasoned flour and close the lid. Shake well to evenly coat. Remove the lid. Transfer the mushrooms to the egg or aquafaba container. Close the lid and shake well until evenly coated. Remove lid. Transfer the mushrooms to the breadcrumbs container. Close the lid and shake gently to coat. You may need to open the container and gently press the breadcrumbs to the surface. Allow the breadcrumb coating to adhere to the mushrooms for at least 5 minutes. Transfer the mushrooms back to the egg mixture and very gently shake to coat. Transfer the egg coated mushrooms to the seasoned flour container and very gently shake to coat - this will form a seal over the breadcrumbs and help them to stay on the mushrooms. Allow to adhere for at least 5 minutes. Heat your oil. Make sure you use a heavy pan, with sides high enough to allow 2 inches of oil, plus 4 more inches of headroom. Heat the oil to about 375F. Place a few mushrooms at a time in the hot oil, stirring gently with a slotted spoon to ensure all sides are covered in boiling oil. Remove once the mushrooms are golden brown. Serve immediately. SPECIAL NOTES: Aquafaba will allow the coating to adhere without using egg, but the mushrooms will not get as crispy or golden. You will get better results if you add a pinch of sugar to the aquafaba before using it. You should serve the mushrooms made with aquafaba immediately, as they get soggy quickly on cooling. Mushrooms made with egg will stay crispy for a very long time and can be gently reheated in an oven to refresh them. You can make either version and freeze ahead (once the coating adheres). Fry from frozen for best results.

Fried Fair Food: Elephant Ears

posted 2023 Apr by Naomi Poe

I created this recipe to meet the request of a couple of our customers who were craving this fair food staple. A form of Fry-bread, elephant ears (also called mouse ears or beaver ears, depending on where they're made and the size) are a deep fried sweet bread dough, topped with cinnamon and sugar. I'd never even heard of them before we got the request, so I was excited to try them. Elephant ears remind me of the best part of a donut, or of cinnamon toast crunch - all good in my book. Follow the instructions carefully for best results. Servings 8 Prep Time 40 Cook Time 10

Ingredients

2 1/4 c (532 mL) milk or dairy free sub 1 t (5.69g) salt 2 Tbsp (25g) sugar 6 tbsp (71.63) shortening, melted and slightly cooled 2 tbsp (17g) active dry yeast 4-5 c (560-700g) Better Batter Gluten Free Flour, plus more for rolling Oil or shortening, for frying (use high heat oil) 3 tbsp cinnamon 6 tbsp sugar

Instructions

In a bowl, combine the milk or dairy free sub, salt, sugar, and shortening. Stir until evenly combined. Add the yeast and 4 c of the flour. Blend together until mixture thickens to about the texture of drop cookie dough - about 8 minutes by hand, or 4 minutes in a stand mixer. You may need to add up to 1 c of flour to achieve this texture. Set aside and allow to proof for 30 minutes. Mix the 3tbsp cinnamon and 6tbsp sugar and set aside. This is your dredging mixture. Meanwhile heat a very heavy pan or pot over medium high heat. The pan should be big enough to have at least 2 inches of space above the oil, and you will need at least an inch of oil in the bottom of the pan - enough for the dough to float and be submerged. Prepare the dough - remove golf ball sized lumps of dough from the bowl - about 2-3 inches - and roll in a bit of flour. this will help take the stickiness off the globs of dough and enable you to roll them very thin. Make sure you have your rolling area relatively close to your frying area, or have several people to help. The dough takes only 10-15 seconds per side once it is placed in the oil! When the oil hits about 375 F (190C) and starts to shimmer, begin to roll out the dough. You will want to roll each glob of dough to about 6-8 inches long, by 4-6 inches wide (rough ovals) and about 1/8 inch thick. You may want to make these smaller, larger, or thicker as desired- yield and cooking time will vary depending on how you do this. The dough will not stretch, so only make these as big as you can comfortably carry with the palm of your hands. When the dough is rolled out thinly, carry it to the pan and very gently slide/lay the dough in a single layer into the pan. If you have a large pan, you can do several, but you should not crowd the pan! Make sure the dough is fully submerged - you can press down on it with a spatula. The hot oil washing over the dough is what will create the small bubbles that these are famous for. Cook until the top bubbles and the bottom browns - 10 to 15 seconds - then flip and fry on the other side. Drain and immediately dredge with cinnamon sugar mixture. Serve immediately. This recipe makes a lot of elephant ears - 16 or more, depending on the size you make them. 2-3 per person should do.

Funnel Cakes

posted 2023 Apr by Naomi Poe

Nothing says PA fair season like funnel cakes! Alton Brown really deserves the credit for inspiring this recipe. I used his method and our own products (plus some aquafaba) to create fluffy, crisp fried batter, topped with powdered sugar.

Full recipe is under our video!

White Easter Egg Cupcakes

posted 2023 Apr by Naomi Poe

Ingredients

For the cupcakes:
For the white chocolate buttercream:
For the garnish:
These cupcakes are best when you use paper liners.

Instructions

Preheat and prepare. Preheat the oven to 350 degrees. Line a standard muffin pan with 12 paper liners Set aside. Mix the dry ingredients. In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Mix the wet ingredients. In a medium mixing bowl, whisk together the melted butter or margarine, sugar, milk, yogurt or sour cream, and vanilla. Add the wet ingredients to the dry mixture and mix until just combined. Set aside. Whip the egg whites or aquafaba. With a stand mixer and the whisk attachment or a handheld electric mixer and a medium bowl, beat the egg whites until soft peaks form. If you are using aquafaba, this will take about 15-20 minutes, but don't worry - and be patient - it will work! Gently fold the whipped foam into the batter being careful not to deflate the foam, until combined. Spoon the batter into the paper liners. Bake. Bake the standard size cupcakes for 16-18 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack before adding frosting and garnish. Prepare the buttercream. While the cupcakes are cooling, prepare this frosting. Melt the white chocolate in the microwave on low in 30 second increments, stirring frequently, until completely melted - be extra careful about this - white chocolate burns easily! Let the chocolate cool about 5 minutes. In the bowl of a stand mixer fitted with the paddle attachment or using a handheld electric mixer, beat the softened cream cheese and butter together on medium speed for 1- minutes. Add cooled chocolate and vanilla and beat one additional minute. Beat in the powdered sugar 1/2 cup at a time, mixing until light and fluffy, about 3 minutes on high speed. If the buttercream is too stiff for piping, add milk 1 tablespoon at a time to thin slightly. Scoop into a piping bag or zip top bag with the corner trimmed off. Pipe onto the cupcakes. Garnish. Use a vegetable peeler to shave the chocolate into long strips or curls. Sprinkle over piped frosting and top with chocolate candies. Store in the refrigerator if not eating within 24 hours. Allow cupcakes to come to room temperature 30-60 minutes before serving. Makes 12 standard size cupcakes or 48 mini cupcakes. Adapted from Jen L's version of a Garnish & Glaze recipe

Bake Up A Better World Through... Autism Support

posted 2023 Apr by Naomi Poe

Autism affects about 1% of the US population. Among younger children the rates have been higher – about 1 in 68 children are currently estimated to have autism. This means that most people know at least one family affected by autism. We have a lot of people in my own extended and immediate family who are on the spectrum, and most of my employees over the years have been on the spectrum or have had a family member who is – it’s part of why we do what we do!

While many people focus on the challenges of being atypical – and there are many – we firmly believe – and have experienced – the truth that there is a great deal of potential and joy for those living with autism, when they have the right support and tools to succeed, and for their families.

Within the high-functioning autism community in the last 10-15 years, there has been a large push to receive recognition and representation from those within their group. Rather than focusing on ‘curing’ autism, many in the community want to focus on celebrating their uniqueness, while acquiring the right tools to navigate the neuro-typical world. The Autistic Self Advocacy Network has been leading the charge in calling for self-representation, in: government regulations, lifestyle and medical therapies, support groups, and public discourse.

Better Batter is closely aligned with this mission – as I said, our staff have non-neurotypical family members or are on the spectrum themselves, and we have seen first hand the beauty and ingenuity that can emerge from the gifting of those within the autism community, when they are plugged into the right environment and resources.

We agree with ASAN that the best representation for those with ASD comes from the high functioning member of their own community. When we allow and enable those within the autism culture and community to share their wants, needs, and desires with us, we enter into a meaningful and productive dialogue that helps everyone move forward in the healthiest way possible.

Our partnership with ASAN and our own internal autism financial aid and employment programs allow us to put ensure that those with autism and their families are heard, are included, are supported, and are celebrated for all the hard work and love that they live out daily.

This month, we’re raising funds to support our autism advocacy and support projects. You can partner with us at checkout to supercharge this project any time at checkout, or you can donate to our project HERE.

Texas Smores Cake

posted 2023 Apr by Naomi Poe

This gluten free “fancy nancy” variation of texas sheet cake looks great and tastes even better. Combine gluten free ice cream cones, marshmallows, chocolate chips, and either Better Batter Chocolate Cake Mix or Better Batter Fudge Brownie Mix – keep some on hand and you’re a half hour away from sweet perfection!

Frozen Custard Base (Ice Cream)

posted 2023 Apr by Naomi Poe

This wonderful ice cream can be flavored any way you like! It’s rich and creamy and can easily be adjusted to suit a wide variety of dietary restrictions. The custard takes several hours to cool, freeze, and set, so you may want to start this the night before (or several days before) you plan to serve it!

Extra Crispy Fried Chicken

posted 2023 Apr by Naomi Poe

Real fried chicken, just like you remember. Extra Crispy on the outside and juicy and flavorful all the way to the bone. The secret to making really fantastic fried chicken is to marinate the chicken overnight. If you don’t have time, or would like a shorter method, feel free to whip out your vacuum sealer. You can “marinate” the chicken by sealing it for 5 minutes in a sealer bag.

The best fried chicken is made with saturated fat of some sort. In the South, lard is used for frying, but you can use other alternatives. We’ve found that beef suet (rendered beef fat) and oil, used in equal parts, make the best fried foods on earth. Use a high quality veggie shortening, if you haven’t got suet.

Easy Homemade Pizza Rolls (DF)

posted 2023 Apr by Naomi Poe

Tony’s or Totino’s Pizza rolls are a guilty pleasure for most people – especially college students and parents of hungry toddlers. This gluten free version can be made in bulk ahead of time and frozen. You’ll find they taste every bit as good as the real thing. If, like me, you are dairy free, use one of our suggested substitutes, or omit the cheese altogether.

Two Ingredient, Egg Free Chocolate Mousse

posted 2023 Apr by Naomi Poe

This mousse is an elegant and easy last minute dessert – so quick to whip up, and so delicious, too! The recipe itself takes about 5 minutes to whip up, but you will need to have time to allow it to sit in the fridge to set, if you want it to be firm.

You can easily adjust this recipe to suit any additional allergies you may have (see my notes in the ingredient list for substitutions).
Full recipe is under the video!

Heart Shape Red Velvet Whoopie Pies

posted 2023 Apr by Patrick Auger

Heart Shape Red Velvet Whoopie Pies

Ingredients
➢ One 18.25-ounce box Better Batter Chocolate cake mix
➢ ¾ cup dairy free yogurt
➢ ½ cup vegetable oil
➢ 1 cup hot coffee
➢ 1 bottle allergy friendly red food coloring
➢ ½ teaspoon vanilla extract
Cream Cheese Filling
➢ 8 ounces dairy free vegan cream cheese, room temperature
➢ ½ teaspoon vanilla extract
➢ 1 cup dairy free earth balance baking stick
➢ 4 cups powdered sugar, plus 2 tablespoons for dusting
➢ ¼ teaspoon fine salt

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 the bowl of an electric mixer fitted with the paddle attachment, combine the cake mix, dairy free yogurt, vegetable oil, coffee, red food coloring, and vanilla.
➢ Beat on low speed for 30 seconds, then on medium speed for 2 minutes, scraping down the bowl with a spatula occasionally. 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, 12 to 15 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 dairy free cream cheese on medium speed until soft, about 1 minute. Add the vanilla and dairy free earth balance, 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.

Girl Scout Clone: Do Si Dos

posted 2023 Apr by Naomi Poe

Ranking as the fourth most popular Girl Scout Cookies, Do Si Dos are a long time fan favorite combination of crispy oat cookie and a peanut butter filling base. For our family, with multiple allergies (peanut, dairy, and gluten), there is no way to enjoy this delicious little cookie without making it ourselves. While there are a number of clones out there, I wanted something easy to put together for those of us trying to do multiple flavors at one time, so I tweaked my Old Faithful Girl Scout Shortbread Dough recipe slightly, and used the same filling as for my Tagalong recipe – the result was pretty darn tasty, and easy to do. This recipe is scaled to make about 44 Do Si Dos, or roughly 2 and a half boxes worth.

Girl Scout Cookie Clone: Samoas (GF, DF, EF )

posted 2023 Apr by Naomi Poe

The second most popular Girl Scout cookie is the Samoa (also called Caramel deLites). Naturally, with gluten and dairy allergies in our house, if I ever want to eat these, I have to make them myself.

If you are looking for a totally authentic, yummy, mostly allergen and corn free or vegan version, you will adore these. With my Girl Scout Shortbread Base and dairy free caramel, you will be able to make a great ‘clone’ of this delightful little cookie.

A note to the nut allergic: This recipe contains coconut. Whether or not to classify coconut as a tree nut is debatable among allergy docs and botanists. I myself am highly allergic to tree nuts but do well with coconut. Your mileage may vary. Please follow your doctor’s advice and err on the side of caution, if in doubt.

Feel free to use dairy ingredients, in place of the coconut ingredients if you are not dairy allergic.

This recipe is naturally egg free, as well!

This recipe makes about 4 boxes worth. They do take a lot of work – I told my kids they were ‘once a year’ cookies, but since they freeze well, if you make the whole batch, they are definitely worth it.

Gaga's Gingersnaps (regular and vegan)

posted 2023 Apr by Naomi Poe

Ginger is one of my all time favorite spices, and ginger cookies of all kinds are my favorite. My mom – my boys call her ‘Gaga’ – makes the best gingersnaps ever, and she graciously offered to share her recipe with the world, upon my request. Full recipe is after the video…

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