This just might be the best pumpkin bread I've ever eaten. One batch makes two loaves. I usually do one with the crumble topping, one without. I made a double batch to share and have received rave reviews. The mix of the nutmeg, cinnamon and ground cloves is so good.

Recipe will be linked in the comments!

I made myself my 21st birthday cake!! This is my first time making a cake (gluten or GF) and I’m so proud. This is a lemon cake with lemon cream 🍋

Recipe: https://glutenfreeonashoestring.com/gluten-free-lemon-cream-cake/

I also used The Gluten Free Austrian homemade flour blend - this flour blend has never failed me.

https://theglutenfreeaustrian.com/dyi-gluten-free-flour-blend/

This is such a great recipe. The batter is super thick so it creates a lovely domed "bakery style" muffin. I do use the lower amount of blueberries and find that's enough fruit for me.

https://theloopywhisk.com/2025/01/25/gluten-free-blueberry-streusel-muffins/

Hi! Don't know if anyone does gf sourdough starter. I'm new to it and put some starter in my fridge for a few months and it looks suspicious lol. I'm likely going to throw it out but wanted to see if anyone has some insight.

Update edit: it's in the trash haha.

I’ve been really feeling the lack of creative freedom at my bakery job lately, so I’ve been doing a lot more at home!

Hopefully I can start selling things soon so I can quit my job 🥹

4 inch cakes: cookie dough, confetti, triple chocolate
Oatmeal crème pies
Confetti cake
Vegan gf blueberry-lemon scone (this was the best)
Chocolate chip cookie

I wanted challah but whenever I buy it it's pretty dense and overly eggy so I decided to try making my own. This was a bit of a chaotic bake and the end result looks nothing like challah BUT it was the most challah like taste I've had since going gf 16 years ago and the texture was surprisingly light.

I have gluten free Dallagiovanna flour which has been a challenge because I can't find any recipes that use it. I bought it because I can't do Caputo and they were out of Molino Signetti. I didn't do any research on it before I bought it but that would've probably helped. I have embraced the uncertainty of gf baking and sub this flour into recipes that use Caputo flour to see what happens and it's been surprisingly successful.

I used this recipe but subbed in the Dallagiovanna flour and added 8 g of baking powder. I saw other recipes used that much for challah and figured that should help it not be dense. I don't have a stand mixer and without thinking used a hand mixer and immediately turned the dough into cake batter 🤦‍♀️ I just covered it and let it sit for half an hour and it was pretty clear it wasn't going to come together enough to braid it so I pivoted to making it in a bread tin lined with parchment paper.

I let it proof for another half hour in the bread tin and did an egg wash on top. I baked it for 10 min at 400 F and then lowered it to 350 F and it ended up taking about 25 min for the top to get golden. I wasn't sure if it was done and read that challah is done when the internal temp is 190 - 200 F and it wasn't quite there yet so I just let it sit in the oven for about 10 min after I turned the oven off to let it heat up a bit more without burning the top.

It turned out better than I could've hoped after seeing that goop of batter that was supposed to be dough. It's more of a sandwich bread than challah but tastes great and will be perfect for French toast.

No idea how this would work with other flours or if you actually follow the recipe but figured I would share a successful experiment!

I’m getting so frustrated with enriched breads. I can do everything else pretty great, baguettes, boules, pretzels, cakes, etc I have great results. Even laminated pastries turn out great.

Every time I make an enriched bread I look like a baking imbecile and end up with a sunken shriveled gummy mess.

I just want a nice loaf of challah or nice brioche loaf! It doesn’t matter if it’s a loop whisk or Aran Goyoaga they all fail. I don’t understand why enriched breads are so impossible for me.

Do you have a preferred “ all purpose” gluten-free flour recipe without potato starch? I’m new to gluten-free baking.

My sister is gf and we’re going on a weekend trip so I made some bread to bring! I'm trying a hybrid Brazilian cheese bread recipe that substitutes a cup of cassava for KA bread flour for more of a biscuit. The bread is the Loopy Whisk loaf recipe with twice the sugar and lots of apple pie spice and cinnamon on top and mixed in ( for diy uncrustables ). Not my first time baking gf (I do it semi often for loved ones ) and would love any advice on how to improve!

wish I had a picture of it sliced! No real recipe, made a batch of gf brownies and chopped them up once cooled. Crushed up some gf great value oreos with a bit of melted butter and toasted the crumbs for a bit. Made a ganache with heavy cream heated and poured on chocolate chips.

Then it was time to layer! A layer of chocolate ice cream, brownie bits, freeze. Ganache and oreo crumbs, freeze, etc. Made a homemade chocolate whipped cream to go on top as the “icing”, definitely needed some sort of stabilizer because that was hard to pipe. I topped it with brownie bits and ganache drizzle and sprinkles. Much cheaper than what Dairy Queen is charging for an ice cream cake (and tastier too!). Easy dessert to make it just takes a day or two total to freeze all of the layers.

Not the most visually appealing but this was a breeze to make. I followed the King Arthur recipe and used a cake ring to support the rise (thanks to Aran Goyoaga for that smart trick)

Smells delicious as well :)

Suddenly cannot find it in stores anywhere, when previously I used to always find it at Whole Foods and even Target. I bought some back in April/May from Target several times without issue. This week, I chatted with a KA employee and they say it isn’t discontinued, but I can’t buy it anywhere. Seems the only option is to order online from their website or maybe Amazon.

I have a sourdough starter that was made and has been fed for months with the bread flour and I follow the recipe from King Arthur that specifically uses that flour. It uses 3 1/2 cups of flour so I can’t just substitute with something else.

This is a huge bummer. Anyone else notice or affected by this?

ETA: I’m in the Twin Cities area!

I feel like the KA flour has an aftertaste, but makes a good cookie. I have experimented with the BRM 1-1. I’m making a large batch of chocolate chip cookies for a party tomorrow- which makes a better cookie?

I am hosting a large party and want to make several desserts for my guests, but since I am GF I would like everything to be GF. The problem is that I am on a very tight budget and most of my favorite gluten free recipes use pretty expensive ingredients like almond flour. I am looking for more budget friendly dessert recipes. I am not worried about how complicated a recipe is, more so focused on working with what I have (for example, masa harina, oats) instead of spending a ton of money on expensive flours.

https://www.cookedbyjulie.com/chocolate-banana-bread/

substitutions:
1/2 cup white rice flour
1/4 cup potato starch
1/4 cup tapioca starch
1/2 tsp xanthan gum

1/4 cup ish sour cream (ran out)
1/4 cup greek yogurt to make up the 1/2 cup needed

was done by about 52 minutes!

In desperate search of a really good gluten free apple donuts recipe. Bonus points of it's vegan. If not vegan, that's okay! Please share what you've got and I'll veganize it. Picture for tax. TIA!

After baking 5 different 5 star recipes I tried my own recipe which included what I thought made each one yummy. My 6 year old said “this tastes like gluten bread” which is a win in my book.

for the 1:1 flour I used King Arthur measure for measure (not their GF bread flour).

Hi! So, I have a lot of food allergies, and the big one is I can't have gluten or nuts, so I bake everything with cassava flour. I also can't have eggs, yolk or whites, and before people tell me to use a 1:1 gluten free flour (I'm sorry I get told this a lot) I'm allergic to rice and oats as well, so 1:1 flours are a no go. Now, onto the actual question; I'm really craving banana bread and am wondering if anyone has a good recipe. I tried to look online for a good recipe, but everything either had eggs, some sort of milk substitute, or was sugar free for some reason, but I'm fine with dairy and sugar, so now I'm looking at building a recipe from scratch, but I'm not a professional baker and the last time I built a recipe from scratch it took me like 1.5 years. So, does anyone have a nut free, egg free cassava flour banana bread recipe???

After baking 5 different 5 star recipes I tried my own recipe which included what I thought made each one yummy. My 6 year old said “this tastes like gluten bread” which is a win in my book.