Brown Butter Pecan Cinnamon Bars

Brown Butter Pecan Cinnamon Bars

Brown butter is a simple one-ingredient sauce, a chef’s trick that can transform all sorts of recipes, be it savory or sweet.

Unlike shortening and oil, butter adds flavor as well as fat to sweet and savory recipes.

Browned butter can add a subtle nutty flavor to baked goods.

So how do you know when the silky brown sauce is ready?

As soon as the foam subsides, you will see the milk solids have darkened and fallen to the bottom of the pan, which indicates that you’ve hit the sweet spot.

Butter and sugar (and brown sugar) are the best of friends. And when they get together they bring us cakes, cookies, brownies, pie and these Brown Butter Pecan Cinnamon Bars.

Brown Butter Pecan Cinnamon Bars

10 ounces (20 tablespoons) unsalted butter, softened

1 1/2 cups firmly packed light brown sugar

1/2 cup sugar

2 large eggs

2 teaspoons pure vanilla extract

2 cups unbleached all-purpose flour

1 1/2 teaspoons baking powder

2 teaspoons ground cinnamon

1/4 teaspoon kosher salt

2 cups coarsely chopped pecans, toasted

Heat oven to 350° F.

Grease 9×13 inch baking pan.

In medium pot over medium-low to medium heat, heat butter until golden brown, stirring frequently and making sure to scrape bottom of pan. Remove from heat and pour into bowl when golden brown to stop more coloring. Set aside.

Whisk together sugars, eggs and vanilla extract. Whisk in butter in steady stream. Add flour, baking powder, cinnamon, salt and pecans. Stir until evenly blended.

Spread batter evenly into prepared pan.

Bake until toothpick inserted into center comes out clean, about 20-30 minutes.

Do not overcook or bars will be dry. Let cool to room temperature then cut into bars.

Love those pecans – make these Pecan Praline Bar Cookies.

Love eating dessert first – Find more Dessert recipes in the Search box below by typing “Dessert” into box and click Search.

Homemade Cinnamon Brown Sugar Applesauce

Homemade Cinnamon Brown Sugar Applesauce

Nothing can compare to the fresh taste of homemade.

Cinnamon brown sugar applesauce is the most delicious, decadent homemade applesauce you will ever taste.

You will never buy store bought applesauce again.

This applesauce has a rich and full bodied silky texture. It is so deliciously yummy and can only be as good as the ingredients you put in to it.

  1. Organic home grown Granny Smith apples
  2. Cinnamon
  3. Nutmeg
  4. Brown Sugar

Homemade Cinnamon Brown Sugar Applesauce

4-5 Granny Smith apples cored, sliced, & peeled

1/4 cup unsalted butter

1/3 cup brown sugar

1 tsp cinnamon

1/8 tsp nutmeg

juice from half a lemon

pinch of salt

Melt butter in skillet over medium heat. Once the butter is melted, add in chopped apples.

Squeeze the juice of one lemon over the apples. Then, add the sugar, cinnamon, nutmeg, and salt.

Stir to make sure the apples are all well coated. Then saute over medium heat for approximately 10 minutes (until apples are fork tender).

Remove from from heat and set aside to cool.

Once cooled, add 3 tablespoons water and cooked apple cinnamon mixture to a blender and process till smooth.

Serve with pork chops or other desired protein.

Store any left overs in a mason jar in the refrigerator. Can store up to 7 days.

More homemade recipes:

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Banana Walnut Cream Cheese Frosting

Cream Cheese was invented in the U.S. in the 1870s by a New York dairyman named William Lawrence.

Cream cheese frosting became popular in the 1960s, due to increasing availability of packaged cream cheese in supermarkets.

The frosting is a traditional choice for red velvet cakes, carrot cakes, spice cakes, and banana cakes.

Frostings have existed for well over 350 years with the first documentation occurring in 1655, and included sugar, eggs and rose water (Source: Rise Bake Shoppe).

Can Cream Cheese Frosting Be Left Out At Room Temperature

Banana Walnut Cream Cheese Frosting

Cream cheese frosting can sit at a cool room temperature in a bowl or spread on a baked good for up to 8 hours before it should be refrigerated.

The frosting after being made can be stored in an airtight container in the fridge for up to 3 days, or in the freezer for up to 1 month.

Are Confectioners’ Sugar & Powdered Sugar The Same

This is important to know when making a choice between these two refined sugar products to make a cream cheese frosting.

The terms in the culinary world are often used interchangeably, but technically these two types of processed sugars are different.

Powdered sugar is simply granulated sugar that has been ground to a very fine powder.

Where as, confectioners’ sugar also called icing sugar, is powdered sugar with starch added, to prevent it from caking as it sits or is being stored.

Confectioners’ sugar contains a starch and depending on the brand you purchase, the starch could be corn, potato or tapioca starch.

By adding the starch this helps keep the confectioners’ sugar from melting into cakes, cookies, and other sweets when sprinkled on after baking.

The starch also helps to absorb moisture, prevent clumping, and improve flow.

Because of anticaking agents, confectioners’ sugar is not a good substitute for granulated sugar.

Also, the frosting holds its shape better at room temperature with confectioner’s sugar than with powdered sugar.

Get The Know On How to Make Really Moist Banana Bread

Banana Walnut Cream Cheese Frosting

8 ounces cream cheese, room temperature

1/2 stick (4 tbsps.) butter, unsalted, room temperature

2 teaspoons coconut, finely shredded

3 tablespoons walnuts, finely chopped

1/2 medium banana, not over ripe, mashed

1 teaspoon vanilla extract

1 1/2 cups confectioners’ sugar

In a large mixing bowl, add cream cheese and butter. Mix by hand or with a hand held electric mixer.

When we’ll combined, add the coconut, walnuts, mashed banana, vanilla and mix in.

Next mix half of the confectioners’ sugar until combined. Then add the other half and mix in well.

After your baked good has cooled, spread cream cheese frosting evenly over cake, cupcakes or cookies.

Try These Deliciously Yummy Recipes Made With Bananas

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Blind Baking Your Pie Crust

Blind Baking Your Pie Crust

Blind baking means pre-baking an empty crust before filling it with a cream filling or fresh fruit filling.

Placing any fruit with liquid over a raw crust will make for a soggy crust once baked.

Blind baking a pie crust is necessary if it will be filled with a liquid filling like pudding or custard pies such as pumpkin, pecan, or even a key lime.

Likewise, a crust is blind baked if the filling has a shorter bake time than the crust itself.

Blind baking a pie crust also helps prevent the crust from becoming soggy from the filling.

Try This Southern Pecan Pie

Freeze the dough in its pie plate before blind baking it. Frozen dough is less likely to shrink and slump. Freeze the dough in the pie plate for at least 2 hours.

Blind Baking Your Pie Crust

The pie crust is first poked with a fork to produce small holes that helps steam to escape and prevents the crust from bubbling up.

Blind Baking Your Pie Crust

Next parchment paper is placed over the raw crust and then filled with pie weights. Alternatively, you can use dried beans, such as pinto beans.

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Blind Baking Your Pie Crust

After the pie crust is done, the weight or beans are removed along with the parchment paper.

The pie is filled with the prepared filling and is baked according to the pie recipe instructions.

How Long Should You Blind Bake Your Pie Crust

Blind bake until the edges of the crust are starting to brown, about 10-15 minutes. Remove the pie crust from the oven and carefully lift the parchment paper (with the weights) out of the pie shell.

Should You Blind Bake For A Savory Pie

Most savory pies such as quiches would also benefit from a prebaked crust, preventing the crust from getting soggy by any liquid ingredients in your savory pie dish.

Oh My Berries and Vanilla Pudding Pie

In Conclusion

Blind-baking causes the shell to shrink a bit, so account for this when lining the pan. Follow the simple steps outlined above the next time you’re rolling in the dough for a sweet custard pie, berry or apple pie and even a savory one.

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Southern Pecan Pie

Southern Pecan Pie

Rich, buttery, and oh-so-simple, the classic pecan pie has earned its place as a after dinner dessert.

It’s a make ahead of time pie since it will need at least 4 hours to cool before serving.

When ready to slice into, serve the pie plated with a dollop of freshly whipped cream or a scoop of real vanilla ice cream for you and your family and friends to indulge in.

This pie is popularly served at holiday meals in the United States and is considered a specialty dessert in the Southern states in the U.S.

Pecan pie was made before the invention of corn syrup, and older recipes used darker sugar-based syrup or molasses.

Southern Pecan Pie

1 single crust pie dough – your own recipe of store bought

6 tablespoons butter, unsalted, cut into 1-inch pieces

1 cup packed dark brown sugar

1/2 teaspoon salt

3 large eggs

3/4 cup light corn syrup *see Cooks Notes

1 tablespoon real vanilla extract

2 cups pecans, toasted and chopped fine

Cook’s Notes

If you don’t have any light corn syrup, you can substitute it for 1 cup sugar mixed with 1/4 cup warm water. Then measure out 3/4 cup as you would if you had corn syrup.

Roll dough into a 12-inch circle on a floured countertop. Roll dough loosely around rolling pin and gently unroll it onto a 9-inch pie plate.

Ease dough into pie plate by gently lifting edge of dough with your hand while pressing into bottom of pie plate with your other hand.

Trim overhanging dough. Press edges around pie plate with a fork. Wrap pie plate in plastic wrap and put in fridge until dough is firm about 30 minutes. After removing from fridge, prick holes over bottom and sides with a fork.

Adjust oven rack to lowest position and heat oven to 425 degrees.

Lime pie shell with parchment paper and fill with pie weights or beans. Place in oven and bake for 10-12 minutes. Remove from oven. Place on a cooling rack. Remove weights (beans) and paper. Note: pie crust must be warm when adding filling.

While crust is baking, melt butter in a heatproof bowl set over a saucepan filled with 1-2 inches of barley simmering water. Make sure that the water doesn’t touch bottom of bowl. Do not worry about condensation.

Off heat, stir in sugar and salt until butter is absorbed. Next, whisk in eggs, then corn syrup and vanilla, until smooth.

Return bowl to saucepan and stir until mixture is shiny, hot to the touch, and registers 130 degrees. Off heat, stir in toasted chopped pecans.

Place nuts in an empty skillet and turn heat on to medium. Toast nuts, stirring occasionally, until fragrant and lightly browned, 2-5 minutes. Toast 1 cup at a time. Or toast both cups in a 350 degree oven on a cookie sheet for 5-10 minutes or until lightly browned and fragrant. Let nuts cool before chopping.

As soon as the pie crust comes out of the oven, adjust rack to lower middle position and reduce oven temperature to 275 degrees. With pie still on cookie sheet, pour pecan mixture into warm crust.

Bake until filling looks set but yields like gelatin when gently pressed with back of spoon, 50 minutes to 1 hour. Rotate pie half way through baking.

Remove from oven and let pie cool completely on a cooling rack, for about 4 hours before serving.

Note that it is important to remove pie when it is just set (50 minutes to 1 hour) but soft in the middle. This prevents over baking and filling will continue to set while cooling.

Give these pie recipes a try – there deliciously yummy as well.

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Pumpkin Cupcakes With Pecan Streusel Topping

Pumpkin Muffins with Pecan Streusel Topping

With warm spices and a crunchy pecan streusel, these pumpkin cupcakes are the yummiest breakfast treat, or for a snake or even dessert.

These cupcakes are tender, cake-like, and generously spiced with cinnamon, nutmeg, and cloves.

The pecan streusel topping adds a deliciously yummy crunch to the enjoyment of eating a pumpkin cupcake.

For Those Who Eat Gluten-free Dessert or Those Who Eat Dessert First – You Will Love This Gluten-Free Mexican Chocolate Pumpkin Pie

What Is A Streusel

Strudel is of course a type of layered pastry that comes from Austria. Such as the Apple Streusel.

But in Germany, streusel is a crumb topping added to or sprinkled liberally over muffins, cupcakes, pies, and cakes, and in particular, coffeecakes.

Coffeecake Yummy – You’ll Enjoy This Spiced Apple Cream Cheese Coffee Cake For Sure

The word itself in German means to “scatter” or “sprinkle” or more literally “strewn.”

A classic streusel is a mixture of flour, sugar, soft butter and if the recipe calls for it, a little cinnamon.

Read More Here About Cooking With Cinnamon

Pumpkin Cupcakes With Pecan Streusel Topping

1 3/4 cups whole wheat flour

1/2 cup oat bran

3/4 cup brown sugar

1 tbsp. baking powder

2/3 cup mashed pumpkin

1 cup whole milk

2 egg whites

1 tsp. vanilla extract

2 tsp. pumpkin pie spice

Preparation for the topping:

8 pecan halves, finely chopped

3 tbsp. brown sugar

1 1/2 tbsp. whole wheat flour

1 tbsp. coconut oil

Preheat oven to 350°F.

In a large mixing bowl combine the flour, oat bran, brown sugar and baking powder, mix to combine. Add the remaining ingredients and stir until the dry ingredients are just moistened.

In a small mixing bowl, combine the pecan halves, butter, and remaining brown sugar and whole wheat flour. Mash with fork until crumbly.

Grease muffin pan or line with 12 paper liners. Fill each liner 3/4 full with batter. Sprinkle topping evenly on muffins.

Pumpkin Muffins with Pecan Streusel Topping

Bake for 17 to 20 minutes, or until a wooden toothpick inserted in the center of the muffin comes out clean. Serve warm or at room temperature.

Toasted Whole grain Orange Muffins
Try These Deliciously Yummy Streusel Topped Cupcake/Muffins – Toasted Whole Grain Orange Muffins

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Stovetop Brown Sugar Candied Nuts

Stovetop Brown Sugar Candied Nuts

These caramelized, candied nuts (walnuts & pecans) are an awesomely delicious treat.

Toss them with salads, over popcorn, with ice cream, with a bowl of oatmeal or straight into your mouth.

Their so sweet, crunchy and deliciously yummy.

This stovetop method for making candied nuts is so easy, as everything goes into the pan at once. Everything is done in about 10 minutes.

The stovetop method is quick, but can easily burn the nuts if you’re not careful.

Use a cast iron skillet or another heavy-bottomed pan that heats up slowly and evenly.

Frequently Asked Questions

1. Do I have to pre-toast the nuts before candying them in a skillet on the stovetop?

No. Making candied nuts in a skillet on the stovetop toasts the nuts at the same time you are candying them.

2. Do nuts need to be activated or soaked before eating them?

No, you don’t need to activate or soak nuts before eating them.

Some people suggest that activating or soaking nuts breaks down some of the proteins, starches, oils and other nutrients, like phytates, making them more digestible.

But scientific research has found no evidence that activating nuts makes the nutrients in nuts any better absorbed by the body.

It has shown though, that the minerals iron, calcium and zinc, are leached out of the nuts during the soaking process.

Stovetop Candied Walnuts & Pecans

2 cup walnut and pecan halves

1/2 cup brown sugar

3 tablespoons butter, unsalted

Melt butter in a medium non-stick skillet over medium heat.

Looking over a Large skillet with melted butter

When butter is melted add nuts and stir to coat with butter.

Looking over skillet with butter coated nuts

Next add brown sugar and stir until well coated, about 2 – 3 minutes.

Looking over skillet with brown sugar and nuts

Remove from heat and spread candied nuts on a piece of parchment paper to cool for at least 10 minutes.

Roasted nuts spread over parchment paper

Store nuts in an airtight container in the fridge or freezer. Nuts can be refrigerated for up to four months and frozen for up to six months.

Bring them back to room temperature before eating to enhance their nutty flavor.

Stovetop Brown Sugar Candied Nuts

Use Your Roasted Nuts With These Recipes & To Top With These Salads.

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Capirotada Mexican Bread Pudding

Capirotada Mexican Bread Pudding

Capirotada originated from a 15th-century Spanish dish that was heavily influenced by Moorish cuisine.

Food Facts

Moorish cuisine sprang up as a result of the Arabic occupation of North Africa in the eighth century.

Like any bread pudding, preparing the dish was seen as a way to make use of stale bread.

Before it was brought to the New World by the Spanish conquistadores, capirotada was a more savory dish.

But it became sweeter dish after New World ingredients and indigenous traditions were combined with the existing Spanish version, leading to several varieties of capirotada.

This recipe variety or version is the traditional and popular bread pudding dish from Mexico.

Capirotada Mexican Bread Pudding

1 quart whole milk

3 (3-inch) cinnamon sticks

1 whole clove

3 or 4 large piloncillos *

1 loaf french bread, hard/stale, torn or cut into 1-inch cubes**

3 bananas, sliced***

1 cup cranberries^

1/2 cup chopped dates

1 cup whole dried prunes, preferable small prunes

1 cup mixed or your choice: peanuts, pine nuts, cashews, pecans, chopped almonds

1/2 pound Monterey Jack cheese, cubed or shredded cheese

Cook’s Notes

* Piloncillos are cone shaped pieces of raw cane sugar. You can find them at your local market in the produce section or Latin foods section

** In Mexico the traditional bread to use is called bolillo rolls, which can be found at your local Latin market or in your local bakeries

*** optional to use 3 apples (peeled, cored, and sliced) in place of bananas. The preferred apples to use are ones you bake with.

^ option to use raisins

Preheat oven to 350 degrees F. Generously butter a medium-size baking dish.

Boil the milk, cinnamon sticks, clove, and piloncillo together until a syrup forms; set aside.

In the prepared baking dish, place a layer of cubed bread pieces. Cover with a layer of the banana and prunes.

Next sprinkle some of the cranberries, chopped dates, nuts, and some shredded cheese over the top. Repeat layers until all the ingredients (except the syrup) are used.

Remove the cinnamon sticks and clove from syrup and pour the syrup over the top of the dry ingredients. Bake for about 30 minutes; remove from oven.

Cool slightly, then spoon onto plates and serve warm. Some people also like it cold.

Store left overs, if any in the refrigerator for up to one week.

Makes 8 to 10 servings.

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Rum & Ginger Cupcakes With A Creamy Rum Frosting

Rum & Ginger Cupcakes With A Creamy Tum Frosting

Rum cake is traditionally made in a Bundt pan, and it is a denser cake than regular cake, such as a carrot cake, chocolate cake or even banana bread.

Dense cakes and cupcakes are often rich and decadent. Their flavor profile can be rather heavy but deliciously yummy.

Especially with fresh ginger bits and spiced rum in the cake batter.

These dense but ginger sweet buttery cupcakes are loaded with spiced rum.

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The Size Of A Cupcake

They are called cupcakes, but not the typical 2 1/4 inch high ones. But rather a jumbo cupcake (many times referred to as a muffin) the ones that are 3 1/2 inches in hight.

A standard or regular-sized cupcake serves one person. Where as a jumbo cupcake is enough for two people to share.

But I highly doubt anyone would want to share a little jumbo cake with a big spiced rum flavor.

The ginger and spiced rum bring big flavor to these jumbo cupcakes. It’s a sweet and sophisticated twist on a fun treat, and they’re perfect for a party.

Caution, you may eat dessert first – But do not eat and drive.

Rum & Ginger Cupcakes With A Creamy Run Frosting

1 1/4 cup spiced rum or 2-3 tablespoons real rum extract

1 1/2 sticks unsalted butter

1 cup sugar

2 1/2 cups flour

1 1/2 teaspoons baking soda

3/4 teaspoon salt

1 tablespoon grated fresh ginger

2 large eggs

3/4 cup sour cream

Preheat oven to 350°

Bring rum and butter to a simmer in a large saucepan over medium heat. Turn heat off and let cool. Add sugar to mixture and whisk to combine.

Sift together flour, baking soda, and salt, then mix in grated ginger.

Combine the eggs and sour cream on medium speed in a mixer with the whisk attachment.

Rum & Ginger Cupcakes

Slowly add cooled rum mixture to the egg mixture and combine on medium-low speed until incorporated.

Add the sifted flour mixture in thirds to the rum-egg mixture. Scrape down sides to make sure you get all ingredients combined.

Grease a jumbo cupcake pan (one with 6 wells) with butter or coconut oil.

Fill each well with batter 1/2 inch from the top. Bake for 18-24 minutes (turning halfway through) or until the tops are firm to the touch.

Let cupcakes cool in pan on wire rack for 5 minutes, then remove from pan and let cool completely before frosting.

Rum & Ginger Cupcakes

Dribble a teaspoon of rum (1/8 tsp. Rum extract) over each baked cupcake when you take them out of the pan.

Creamy Rum Frosting

1 cup heavy cream, chilled

1/2 – 3/4 cup confectioners sugar (powdered sugar ok same thing)

1 -2 tablespoon spiced rum (1-2 teaspoons rum extract)

Using both a chilled bowl and chilled beaters, beat the cream until peeks just start to form.

Add the confectioners sugar and rum gradually while beating.

Whip until peeks become firm – thick enough consistency to spread as an icing.

Spread creamy frosting on to each jumbo cupcake. If desired, top with candied ginger and candied lime pieces.

Give these cupcake recipes a try.

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Gluten-Free Baking – with recipes

Gluten-Free Baking – with recipes

Gluten is a complex of proteins found in cereal grains, such as wheat, barley and rye. 

Gluten affects the elasticity of dough, acting as a glue to hold the food together, which in turn affects the chewiness of baked products.

Is Gluten Bad For Your Health

Gluten is only bad for certain people. These people are gluten-sensitive or gluten-intolerant, which means their bodies produce an abnormal immune response when breaking down gluten during digestion. 

About 18 million Americans have gluten sensitivity, according to the National Foundation for Celiac Awareness.

People with gluten intolerance, are typicallyrecommended by their doctor to eat a gluten-free diet.

Gluten intolerant people must avoid eating any foods and ingredients that contains gluten, including bread, beer, French fries, pasta, salad dressing, soy sauce and even some soups, unless otherwise marked as “gluten-free.”

According to the U.S. Food and Drug Administration, food products must contain less than 20 ppm of gluten in order to be labeled gluten-free.

Gluten-Free Baking

Gluten-free (GF) baking doesn’t mean you have to give up your favorite traditional desserts. 

It just means modifying your desserts by using gluten-free flour choices.

Gluten-Free Flour Options

Creative culinary minds have discovered ways to bake with GF flours, and such flours can be found at your local market.

Let’s examine in short what some of your choices are.

Bean Flours

Whether you want to make a chocolate cake or thicken up a stew, you can do it with bean flour. 

Although bean flour is not as common as traditional flour, it is just as versatile, all while being healthier and suited for gluten-free diets.

Here is a list of different beans that have been turned into flour:

●        Black bean

●        Fava

●        Garbanzo/chickpea

●        Garfava

●        Green pea

●        Mung bean

●        Navy bean

●        Soy

●        Urad

●        White bean

Brown Rice Flour

This is a supplementary flour, and works great when blended with teff, buckwheat or sorghum flours. It is great for baking sweet desserts.

Millet Flour

This is a light in color and a drier flour than most other gluten-free flours. It is best when mixed with heartier flours, like teff, hemp or almond flours.

Buckwheat Flour

Yes, it has wheat in the title, but this flour is related not to wheat but to the rhubarb plant.

It has a distinct taste, which makes it best when combined with other, more bland flours.

This flour alternative for use in muffins, cakes and pancakes. In order to work well with the dough, adding a starch would help, like arrowroot, tapioca, or a nongmo cornstarch.

Sorghum Flour 

Made from sorghum, which is a relative of sugarcane. It’s tender and adds a mild sweetness, but is rarely used alone.

Coconut Flour

This flour lends a pleasant flavor to baked goods. Since coconut flour absorbs moisture more than other flours, it is suggested for recipes that have at least as much liquid as flour required in a recipe.

Because this can be a tricky art, it’s suggested that as a beginner, when using recipes specifically calling for coconut flour, follow the recipe to the “T.”

Almond Flour

This is a great choice for baking. Using almond flour to a dessert recipe will add moistness, binding, a light almond flavor, and a good amount of density to cupcakes, muffins, brownies, cookies, breads, and cake recipes.

Keep in mind that any nut flour cannot be substituted in equal quantities for flour, because nut flours are more dense and very high in protein.

They can be used to replace a portion of other GF flours, such as oat flour being used in the recipe.

Try These Gluten-Free Chocolate Peppermint Cupcakes – Made With Oat Flour

Buying Gluten-Free Flour

Bob’s Red Mill Gluten Free All Purpose Baking Flour

Bob’s Red Mill Gluten Free is a fine blend using as its base garbanzo beans, potato starch, and tapioca, to name a few of the ingredients.

See Bob speaking here about his flour choices, along with nutritional information, reviews, and GF recipes.

King Arthur Gluten Free Multi-Purpose Flour

King Arthur Flour is a blend of white rice and whole grain brown rice flours, along with tapioca and potato starch.

What’s great about this product is that ‘it’s multi-purpose’ and can therefore be used for both baking and cooking, cup-for-cup, the same as any gluten flour product.

Tips For Beginners Of Gluten-Free Baking

Gluten Free Pumpkin Cheesecake
Gluten-Free Pumpkin Cheesecake

Experiment, experiment and experiment. There is a learning curve when you first start with Gluten-free baking, but once you get some practice and experience you will become an expert about what works and what dosen’t.

Stay with it and don’t get discouraged. There will be failed recipes because you have to learn which flour combinations work best, but it just takes practice and testing.

It’s best to get guidance from recipe books or online guides when first trying your hand at gluten-free baking.

Begin with simple baking recipes and learn the basics.

Search More Gluten-free Baking and Cooking By Typing “Gluten-free” In The Search Box Below.

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