GLUTEN FREE BAKING 101

I have been creating gluten free baked goods for friends and family for the last 20 years. I have used several different types of flours and also created desserts that are 100% free to any type of gluten free flour.

My favorite gluten free desserts include the following:

  • French macarons- These petite cookies are made with almond flour which give the cookie a sweet and crunchy texture. They do take some time to make and a bit of patience, but can be made in 2 hours from start to finish. I teach this class several times a month and would be happy to share with you my recipes if you register and guide you step by step. These cookies are impressive and delicious! You will also learn several techniques that every baker should know including: Piping, Folding your batter, making a meringue and proper mixing and baking techniques.

  • Flourless chocolate torte- As a chocolate lover, I would truly struggle to have to live without chocolate! My flourless chocolate torte recipe is free of gluten and any kind of flour making it a fudgy delicious gluten free option that will allow you to indulge. This is a 1 bowl option and is super fudgy and delicious on its own or dusted with powdered sugar, whipped cream or fresh fruit!

  • Almond chocolate chip cookies- These I created in the pandemic due to an excess of almond flour that I had on hand for classes that I had to cancel due to lockdown! I tried and failed to sub out the flour in my chocolate chip cookie for almond flour and it DID NOT WORK! Do’t do this step! Almond flour is gluten free, but the ratio is not a 1 to 1 substitute like the GF all purpose flours that are available at some local grocery stores.

  • Pie Dough- I have found that using a gluten free all purpose flour that is sold as a “cup for cup” replacement is a good substitute for most pie dough recipes. Pie dough is best when it is flaky and the gluten free all purpose flours usually have the additional binding agents in these blends such as xanthum gum and/or tapioca starch. I have used several Gluten free all purpose flour brands including Namaste, King Arthur and Bob’s red mill with successful results. I often buy whichever I can find locally at the best deal. The taste does not seem much different between these flours. GF flour definitely does not taste the same as all purpose flour, but seem to be pretty consistent as far as texture and giving you a successful baked good (along with a successful and delicious recipe of course).

If gluten free baking is something you are interested in learning about, I do offer some in person gluten free baking classes (my baking school is not 100% free of gluten, but my gluten free recipes are 100% free of gluten). You can also take some of my library demonstrations this Summer where I will be teaching you how to make gluten free cookies in Bay Village, Chagrin Falls and Middleburg Heights.

Reach out to me directly with any questions and make sure you are subscribed to my weekly newsletter on my website to know when new classes are added.

www.anniessignaturesweets.com

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xoxo

Annie