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Blueberry Breakfast Cake

posted 2023 Apr by Naomi Poe — 0 comments

Blueberry Breakfast Cake 

Serves: ? | Prep Time: ? minutes | Cook Time: 35-45 minutes   

Ingredients

  • 1/2 c (115 g) butter OR DF margarine, at room temperature
  • Zest from one lemon or orange, or 4-5 drops extract
  • 1 c (200 g) granulated sugar + 1 tbsp sugar (for sprinkling)
  • 1 large egg, at room temperature OR 3 Tbsp (45 g) aquafaba or white bean juice
  • 1 tsp (4 g) vanilla
  • 2 c (260 g)  Better Batter Original Blend  or Artisan Blend, divided
  • 1 1/2 tsp (7 g) baking powder
  • 1/2 tsp (3.5 g) salt
  • 2 c (332 g) fresh blueberries
  • 1/2 c buttermilk (120 g) OR 1/2 c df milk + 1/2 Tbsp white vinegar (120 g total)
  • Cooking spray
  • Parchment Paper (optional)

 

Instructions

Preheat and prepare. Preheat the oven to 350 degrees F. Spray a 9×9 square baking dish with cooking spray, and line with parchment paper, if desired. Set aside.

Prepare the blueberries. Gently toss 1/4 c flour with the blueberries. Set aside.

Mix the dry ingredients. Whisk together the remaining 1 3/4 c flour, baking powder, and salt. Set aside.

Make the cake batter. In the bowl of a stand mixer or using a large bowl and handheld electric mixer, beat together the butter, zest or extract, and 1 c of the sugar until light and fluffy, about 5 minutes. Add the egg and vanilla and beat until incorporated, about 5 minutes. Add the buttermilk: mixture will appear curdled at first and then should become smooth, about 1-3 minutes. Add the flour mixture all at once and mix quickly just until incorporated – mixture will resemble buttercream icing. Quickly and gently fold in the floured blueberries using a spatula – do not take too long on this step or the berries will release juice into the batter and make it gray. Spoon into prepared pan. Sprinkle remaining 1 Tbsp sugar on top of the batter.

Bake. Bake for 35-45 minutes, rotating the pan half way through the baking time. At 35 minutes, use a toothpick inserted in the center to check for doneness – it should come out clean, otherwise stick it back in the over for up to 10 more minutes. If more bake time is necessary (the cake appears to be brown on top, but not quite done),  gently tent the cake with foil so it won’t over-brown.  Once baked, remove from oven and let cool a minimum of 10 minutes an ideally 30 minutes or more before serving.


     

     This recipe was originally tested and adapted from a recipe published at at Alexandra Cooks, by Jennifer Lathom in April 2022. Original photo of food by Jennifer Bigler. 

    Better Batter Recipe Template

    posted 2023 Jul by Caleb Martin — 0 comments

    Info on Recipe

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    Caleb Test Recipe Card

    Serves: 6 | Prep Time: 20 minutes | Cook Time: 60 minutes

    Ingredients

    • 1/2 c (115g) butter OR DF margarine at room temperature
    • Zest from one lemon or orange, or 4-5 drops extract
    • 1c (200g) granulated sugar +1 Tbsp sugar (for sprinkling)
    • 1 large egg, at room temperature OR 3Tbsp (45g) aquafaba or white bean juice
    • 1 tsp (4g) vanilla
    • 2 c (260g) Better Batter Original Blend  or Artisan Blend, divided
    • 1 1/2 tsp (7g) baking powder
    • 1/2 tsp (3.5g) salt
    • 2 c (332g) fresh blueberries
    • 1/2 c (120g) buttermilk OR 1/2 c df milk + 1/2 Tbsp white vinegar (120g total)
    • Cooking spray
    • Parchment Paper (optional)

    Instructions

    Preheat and prepare. Preheat the oven to 350 degrees F. Spray a 9x9 square baking dish with cooking spray and line with parchment paper if desired. Set aside.

    Prepare the blueberries. Gently toss 1/4 c flour with the blueberries. Set aside.

    Mix the dry ingredients. Whisk together the remaining 1 3/4 c flour, baking powder, and salt. Set aside.

    Make the cake batter. In the bowl of a stand mixer or using a large bowl and handheld electric mixer, beat together the butter, zest or extract, and 1c of the sugar until light and fluffy, about 5 minutes. Add the egg and vanilla and beat until incorporated, about 5 minutes. Add the buttermilk: mixture will appear curdled at first and then should become smooth, about 1-3 minutes. Add the flour mixture all at once and mix quickly just until incorporated - mixture will resemble buttercream icing. Quickly and gently fold in the floured blueberries using a spatula - do not take too long on this step or the berries will release juice into the batter and make it gray. Spoon the batter into the prepared pan. Sprinkle remaining 1 Tbsp sugar on top of the batter.

    Bake. Bake for 35-45 minutes, rotating the pan half way through the baking time. At 35 minutes, use a toothpick inserted in the center to check for doneness - it should come out clean, otherwise stick it back in the over for up to 10 more minutes. If more bake time is necessary (the cake appears to be brown on top, but not quite done),  gently tent the cake with foil so it won't over-brown.  Once baked, remove from oven and let cool a minimum of 10 minutes an ideally 30 minutes or more before serving.

    This recipe was originally tested and adapted from a recipe published at Alexandra Cooks, by Jennifer Lathom in April 2022. It has been further modified and republished by Naomi Poe.

    Vegan Dinner Rolls

    posted 2023 Apr by Patrick Auger — 0 comments

    Vegan Dinner Rolls

    Serves: 12 | Prep Time: 20 to 25 minutes | Cook Time: 90 minutes 

     

     Everyone is asking for the perfect roll recipe to have on hand, and let me tell you this is a perfect gluten free vegan dinner rolls recipe to have in your toolbox. This recipe is also a multi-functional base bread dough that would also make perfect monkey bread for Christmas morning or anything you want a nice and soft yeast dough for. If you’re using the Artisan Flour the dough will have a whole grain look!!

     

    Ingredients

     DRY

    • 525g Better Batter Original blend OR 

      490g  Better Batter Artisan blend
    • 11g Instant yeast  (bread machine yeast or Fleishmens instant yeast )
    • 50g sugar, maple sugar, or swerve sweetener
    • 9g table salt or kosher salt
    • 100 gm (2 large) eggs, or egg substitute Aquafaba, or Just Eggs egg substitute)

     

    WET

    • 400 g  milk or Dairy free milk substitute heated to 110°F

    • 30 g  butter or vegan butter softened
    • 4 tablespoons butter or vegan melted to brush on top of the rolls

     

    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 minutes to allow dough to hydrate.

     

    Shaping:

     

    Meanwhile, prepare a baking sheet with parchment paper. Add a small amount of gf flour to the parchment.

     

    Next, lightly dust the flour on your board and put the dough onto the board.

     

    Roll dough into a rectangle, about 1 inch thickness. Use a 3-inch square or round biscuit cutter to cut your rolls.

     

    Transfer to prepared baking sheet and brush the tops with milk or vegan milk.

     

    Let rise in a warm place lightly covered with plastic wrap until doubled, about 25 to 30 minutes.

     

    Bake at 375 F for 20 to 25 minutes, until golden brown. Bake to an internal temperature of 210°F Fahrenheit on a digital thermometer.

     

    Brush hot rolls with melted butter or vegan butter after they come out of the oven.


       

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

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