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.


Gluten-Free-Chocolate-Cupcakes
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.


More Deliciously Yummy Recipes

Roasted Butternut Squash & Sausage with Gluten-Free Penne Pasta

Roasted Butternut Squash and Sausage with Gluten Free Penne Pasta - close up

Butternut squash, also known as butternut pumpkin or gramma, has a sweet, nutty taste similar to that of a pumpkin.

When ripe, it turns increasingly deep orange, and becomes sweeter and richer.

Roasted butternut squash has a creamy sweet buttery taste.

It is a good source of fiber, vitamins A & C and including magnesium and potassium.

Sage is a pungent herb. It has been added to the recipe as it gives a feeling of warmth to the dish. It has an earthy taste, combining the scents and flavors of citrus and pine.

Fresh sage is more vibrant and less bitter than when it is dried.

Roasted Butternut Squash & Sausage with Gluten-Free Penne Pasta

4 tbsp. olive oil

1 package chicken sausage

3 cups gluten-free, Penne pasta

2 cups cubed, butternut squash

1 tbsp. dark brown sugar

½ cup pecan pieces

1 stick, salted butter

8 sage leaves, small

½ tsp. Himalayan Salt

½ tsp. black pepper

Slide a small baking sheet into your oven and preheat it to 400 degrees.

Cook gluten-free pasta according to package instructions.

preparing butternut sqaush for Roasted Butternut Squash and Sausage with Gluten Free Penne PastaPeel and cube up two cups of butternut squash.

In a medium bowl, toss the squash with olive oil, salt, pepper and dark brown sugar.

Remove heated aluminum lined baking sheet from oven, add the squash and spread out over aluminum sheet.

Return to oven and roast for 20-25 minutes, stirring vegetables once 1/2 through.

Remove once the squash is tender.

searing chicken sausage for Roasted Butternut Squash and Sausage with Gluten Free Penne PastaIn a large medium heated skillet, add olive oil and sear the chicken sausages on all sides.

Remove, slice and add back to the pan to cook the centers.

In a large mixing bowl, combine sausage, pasta and butternut squash, and set aside.

A 39 second video to show You how to prepare the “Brown Butter Sage Sauce”

Heat a 10 inch skillet on medium heat.

Place the stick of cold butter into the hot pan, lift and swirl the butter.

Add in the sage leaves and keep swirling until the butter has completely melted, should be a deep brown color, but not to the point of burning.

adding pecan pieces to Roasted Butternut Squash and Sausage with Gluten Free Penne Pasta

After you have poured the brown butter sage sauce over the pasta, toss to mix well.

Sprinkle pecan pieces over top and mix in.

Roasted Butternut Squash and Sausage with Gluten Free Penne Pasta - close upPlate and serve.

Another Gluten-free Recipe: Gluten Free Rigate with Roasted Butternut Squash and Smoked Bacon

More Recipes with Butternut Squash

Roasted Butternut Squash with Apples Cranberries and Candied Walnuts

Coconut and Butternut Squash Soup

What Others are Saying About Butternut Squash and Glut-Free Products:

Instant Pot Gluten-Free Feta Pasta

A deliciously yummy gluten-free pasta dish that is easy to make, and uses only a handful of ingredients, and comes together in under 40 minutes.

It’s loaded with Mediterranean flavor and is the perfect pasta comfort meal that includes delicious Greek feta cheese, garlic infused olive oil, crushed red pepper flakes and colorful cherry tomatoes.

Instant Pot Gluten-free Feta Pasta

1 pound box red lentil penne pasta

2 pints colorful cherry tomatoes

1 block Greek Feta (8oz)

1/2 cup garlic infused olive oil + 2 tablespoons to finish

1 cup fresh basil (not packed, loose)

1/2 teaspoon red pepper flakes

1 teaspoon sea salt

1/2 teaspoon fresh cracked black pepper

1 cup water

Place insert into Instant Pot. Add cherry tomatoes and place feta cheese on top.

Sprinkle into Instant Pot salt, pepper, red pepper flakes, and finish with oil.

Place lid over pot and lock. Use pressure cook custom. Set to cook low for 20 minutes. Once done, release pressure valve. When all pressure is released unlock and remove lid. Remove tomatoes & feta cheese. Set aside.

Place pasta and water into Instant pot. Pour tomatoes and feta on top of pasta. Lock lid and close pressure vent.

Pressure cooker custom high for 4 minutes. When done, quick release pressure. Remove lid and stir well. Add basil leaves, and gently stir.

Plate as a side dish or add cooked ground beef or chicken to make as a main meal.


Get more Instant Pot recipes by typing “Instant Pot” into the search box and click Search.


More Gluten-free Pasta Recipes


More Deliciously Yummy Recipes

Crisp Gnocchi With Brussels Sprouts & Brown Butter

Crisp Gnocchi with Brussels Sprouts & Brown Butter

Most of us love our butter and jam for biscuits, toast, and pancakes among others.

Now without the jam, take that same butter and melt it in a sauce pan until it foams, sputters, and browns into a nutty, toasty silky aroma.

The French call browned butter “beurre noisette” or “hazelnut butter,” because of that delicate nutty flavor.

How To Make Brown Butter Sauce

Brown butter can be compare to toffee, tasting slightly toasted and sweet.

As with cooking caramel, so is the same with making brown butter, it is all about gauging how well browned it is. You don’t want a burnt flavor.

Use a light-colored metal pan rather than a dark-colored one so that you can actually see how brown the butter is getting without burning it and loosing that nutty flavor.

Brown butter is at its best when it’s freshly made. If you leave it in the pan after you’ve cooked it, the residual heat may end up making it darker and bitter instead of nutty.

So have your other ingredients ready before you start melting your butter.

As the butter melts and heats up, you will notice when it begins to foam.

Stir or swirl the pan occasionally to distribute the heat.

As the foam begins to reduce, stir your butter at a constant pace because from this point on, it’s really starting to brown and at risk of burning.

When the butter takes on a caramel hue and smells toasty, it’s ready to remove the skillet or sauce pan from the burner and poured into a heatproof bowl.

Keep in mind browned butter sauce is not served like a marinara sauce for example. The butter sauce is for adding flavor to a recipe, and all it takes is a small amount.

A golden-brown butter pairs well with roasted vegetables.

Crisp Gnocchi with Brussels Sprouts & Brown Butter

Large serving spoon of Crisp Gnocchi with Brussels Sprouts & Brown Butter

1 lb. Brussels Sprouts

Zest of 1 lemon

1/4 cup extra-virgin olive oil

Himalayan salt and black pepper

1/2 teaspoon red pepper flakes

6 tablespoons unsalted butter, sliced into 6 pieces

1- 8 oz package refrigerated potato gnocchi

1/2 teaspoon honey

Parmesan cheese, freshly grated for serving

Trim ends and halve the brussels sprouts.

Using a potato peeler, peel skin of lemon in thick strips, coarsely chop to make about 2 teaspoons lemon zest.

In a large skillet, heat 3 tablespoons olive oil over medium-high heat.

Add the Brussels sprouts, season with 1/2 teaspoon salt and a few grinds of pepper.

Next place Brussels sprouts cut-side down in an even layer. Scatter the lemon zest over the top and cook, undisturbed until the sprouts are well browned underneath, 3-5 minutes.

Next add red pepper flakes, stir and cook until the sprouts are crisp-tender, 2-3 minutes. Transfer to a medium bowl.

In the same skillet, heat the remaining 1 tablespoon olive oil over medium high heat.

Add gnocchi to skillet, softly breaking the ones stuck together, covered and cook undisturbed until gold brown on one side, 2-4 minutes.

Next add the butter and honey, season with salt and black pepper, cook, stirring until the butter is golden, nutty smelling and foaming, 1-2 minutes.

Stir in the brussels sprouts until warmed through. Plate and serve with grated Parmesan.

Try this cruciferous side dish of Bacon Vegetable Alfredo Gnocchi


More Deliciously Yummy Recipes

One Skillet Chicken Sausage & Pasta – Gluten-Free

This amazing deliciously yummy gluten-free creamy cheesy pasta dish comes together in less than 30 minutes in just one skillet. And even the pasta gets cooked right in the pan.

Other than a cutting board for some prep work, only a single skillet ends up in the kitchen sink.

Oh, did we say this is a comforting pasta dish on your dinner table in less than 30 minutes!


For Those Who Love One Skillet Meals

Cheesy Ground Beef Pasta Skillet – Gluten-free


One Skillet Chicken Sausage & Pasta

1 tablespoon olive oil

2 cloves garlic, minced

1 onion, diced

1 (12.8-ounce) package smoked chicken sausage, thinly sliced

For this one skillet chicken sausage dish we use the Chef Bruce aidells brand. You can also use all natural al fresco chicken sausage.

2 cups chicken broth

1 (14.5-ounce) can diced tomatoes

1/2 cup milk

8 ounces penne pasta, gluten-free

Kosher salt and freshly ground black pepper, to taste

1 cup shredded white Sharp Cheddar cheese

Heat olive oil in a large skillet over medium high heat. Add garlic, onion and sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes.

Stir in chicken broth, tomatoes, milk and pasta; season with salt and pepper, to taste.

Bring to a boil, cover, reduce heat and simmer until pasta is cooked through, about 7-10 minutes. *See Note Below

Remove from heat and top with cheese. Cover until cheese has melted, about 2 minutes. Remove lid and mix melted cheese with pasta.

Plate and serve.

* When using a gluten-free pasta and especially a plant based pasta (made from beans, lentils or legumes) the required time to boil in water is less time (7-10 minutes) than a wheat based pasta with gluten (12-14 or more minutes). Boiling a plant based pasta beyond 10 minutes will only make for a mushy pasta.


If this Chicken Sausage meal sounds delicious, then you’ll love making….


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Asian Salad with Sesame Ginger Dressing

Asian Salad with Sesame Ginger Dressing

An Asian Chopped Salad is a crispy healthy meal. It is crispy and healthy because only fresh ingredients are used.

It is also a bit savory and sweet, with a whole lot of color and crunch.

Asian Salad with Sesame Ginger Dressing

This very easy to prepare Asian salad is fresh and made to be a delicious side dish.

It is full of healthy vegetables and tossed in a deliciously yummy sesame ginger dressing.

This chopped salad beats anything you can buy pre-made or prepackaged at your local supermarket.

Sure it takes a little extra time to prepare an Asian salad in your kitchen, but it’s worth it. As a salad kit is washed 3 times in a chlorine solution and is premeasured.

And any toppings that come with it is only a small amount that every serving may not get.

With a homemade chopped salad you can add as much ingredients as you like, and all the vegetables used are fresh chopped.

Asian Salad with Sesame Ginger Dressing

2 medium rainbow carrots (one purple – one yellow), grated

1 red pepper, diced

2 stalks celery, diced

¼ medium red onion, diced

¼ cup cilantro, chopped

2 tablespoons toasted sesame seeds

¼ cup roasted cashews

The Dressing

2 tablespoons sesame oil

1 tablespoon lemon juice

1 tablespoon honey

2 teaspoons soy sauce

1 teaspoon grated ginger

1 small garlic clove, grated

pinch of sea salt

Combine all the dressing ingredients in a small bowl and whisk together. 

Add the prepared produce to a medium-sized bowl. Pour dressing and toss to coat.

Asian Salad with Sesame Ginger Dressing

Cheesy Ground Beef Pasta Skillet – Gluten-Free

Cheesy Ground Beef Pasta Skillet – Gluten-free

This cheesy ground beef pasta is an easy to prepare one skillet meal.

It is gluten-free (uses chickpea pasta) and is deliciously yummy.

As it has a deep savory taste that’s sure to please the whole family.

Cheesy Ground Beef Pasta Skillet

2 cups chickpea pasta, cooked

1 tbs extra-virgin olive oil

1 lb ground beef

1 tsp salt

1/2 tsp black pepper

3 cloves garlic, minced

1 tsp crushed red chili flakes – optional

1 tbs Worcestershire sauce (can sub for BBQ sauce)

2 tbs tomato paste (can sub for ketchup)

1 onion chopped

1/2 cup chopped cilantro (can use parsley) plus more for garnish

2 cups shredded mozzarella

Cook pasta according to package directions. Reserve 1/2 cup pasta water. Drain pasta without rinsing.

Meanwhile in a large skillet over high heat add 1 tablespoon olive oil and brown beef while breaking up with a wooden spoon, about 2 minutes.

Reduce heat to medium and season meat with 1 teaspoon salt and 1/2 teaspoon black pepper.

Next stir in garlic, onions, chili flakes (optional) Worcestershire sauce (or bbq sauce), tomato paste (or ketchup) parsley (or cilantro) and 1/2 cup pasta water.

Simmer until meat is tender, about 8 to 10 minutes.

Next add cooked pasta and 1 cup mozzarella and mix in.

Top with remaining cheese and cover with a lid (to allow cheese topping to melt).

Garish with additional parsley or cilantro – your preference.

Plate and serve.


Bacon & Cheddar Cheese Spaghetti Squash Bake

Bacon & Cheddar Cheese Spaghetti Squash Bake

This quick and easy spaghetti squash recipe is bursting with flavor. It can be prepared as a side dish or a main dish as it contains bacon.

Spaghetti squash is available in a variety of shapes, sizes, and colors including ivory, yellow and orange.

The yellow squash being the most common to find at market and the orange ones have the highest amount of carotene.


Try This Yellow Squash Alternative For Spaghetti: Yellow Summer Squash Pasta and Sauce


The center of the squash contains several large seeds.

When cooked, the flesh of the fruit falls away from the shell or skin in ribbons or strands that look like, and can be used as an alternative to, spaghetti made from wheat grain.

Spaghetti squash is typically harvested in early autumn but is available year-round.

To obtain the pasta-like flesh, the squash must be fully steamed or baked.

Baked Spaghetti Squash

Spaghetti squash is a good source of vitamin A and also provides vitamin C, B vitamins, and manganese.

The seeds can be roasted and they contain protein and magnesium.

Spaghetti squash is a low glycemic food and as an alternative to traditional pasta made from wheat grain, spaghetti squash can help you cut down on carbohydrates.

Bacon & Cheddar Cheese Spaghetti Squash Bake

1 spaghetti squash, halved and seeded

2 tablespoons olive oil

1 ½ cups shredded extra-sharp Cheddar cheese, divided

6 Hickory Smoked slices of bacon, cooked, crumbled into bits

4 tablespoons butter

1 teaspoon Himalayan salt

½ teaspoon ground black pepper

2-3 green onions, chopped, for garnish, if desired

Preheat the oven to 350 degrees F (175 degrees C)

Brush the inside of each half squash with about 1 tablespoon olive oil. Place squash, cut-side up on a baking sheet.

Sprinkle Himalayan salt and black pepper on each half to taste.

Bake in preheated oven until squash is tender, about 30 minutes. Cool squash for 10 minutes.

Shred the inside of squash with a fork and transfer to a bowl.

Add 1/2 the shredded Cheddar cheese, all of the bacon bacon bits, butter, salt, and black pepper. Mix until well blended.

Transfer mixture to a large casserole dish.

Bake in preheated oven until heated through, about 45 minutes.

Remove casserole from oven. Sprinkle with remaining Cheddar cheese and place under high heat broiler. Broil until cheese is browned and bubbly, 2 minutes.

Garnish with chopped green onion.


Try this this recipe – Mexican Squash Pasta with Chorizo Meat Sauce – for an alternative to traditional pasta.


Love Dessert Again With These Grain-Free Gluten-Free Sweets

Love Dessert Again With These Grain-Free Gluten-Free Sweets

Love dessert but it makes you bloat, have indigestion, fatigue, brain fog, irritability among other things?

Grains may not be as healthy as we all have been lead to believe – How So?

The Problems With Eating Grains

Grains contain anti-nutrients, like phytates, and lectins.

Phytates bind to essential minerals and essential digestive enzymes in the digestive tract rendering them non-available or in active for absorption or digesting food properly (Journal of Agricultural and Food Chemistry).

Lectins compromise the integrity of the intestinal lining, increasing gut permeability and encouraging the spread of bad bacteria.

Lectin sensitivity is the way your body’s immune system responds to the compromise of the digestive tract.

If you are experiencing lectin sensitivity, you may notice one or a combination of the following:

  • Abdominal cramps
  • Nausea and vomiting
  • Diarrhea

Ultimately a comprised intestinal tract is associated with just about every autoimmune disease.

Gluten-Free & Grain-Free Desserts

Why not try gluten-free and grain-free alternative flours.

Like almond, coconut, garbanzo bean, amaranth and flax seed flours.

Sorghum and Teff are grains milled into flour. Both are by nature gluten-free.

Teff grains are so small, it’s hard to remove the bran and germ during the milling process and because of this, milled teff is a whole grain gluten-free flour.

A Mixing Bowl With Grain-Free and Gluten-Free Flour Alternatives

Try these grain-free, gluten-free sweets and love dessert again.


Paleo Classic Walnut Brownies

Paleo Classic Walnut Brownirs

These classic walnut brownies are dense and chewy instead of cake-like, and have a delicious deep chocolatey taste.

And the coconut sugar gives these brownies a hint of fruitless.

This Paleo recipe though it doesn’t use traditional all purpose white flour – will still fill the air of your house with a chocolatey aroma while it bakes.

Go head and indulge in a brownie dessert without all the added junk.

holding a piece of walnut brownie over glass of milk

Take a bite of these perfect low-carb classic walnut brownies and fulfill your sweet tooth cravings.

Paleo Classic Walnut Brownies

3/4 cup walnut halves and pieces, divided

1/3 cup coconut oil, melted

4 ounces unsweetened baking chocolate

1 cup almond flour

1 cup coconut sugar

3 eggs

1 tablespoon vanilla extract

Preheat oven to 350 degrees F.

Chop and toast 1/2 cup walnuts on 350 degrees F. until browned, about 10 minutes. Remove from oven and set aside.

Line a 8x8x2 inch deep baking dish with parchment paper and set aside.

In a small saucepan, over low heat, add the oil and chocolate. Stir together until oil has melted. Remove from heat and set aside.

In a medium bowl, combine the almond flour and coconut sugar and mix until well incorporated.

Next add the eggs and vanilla and mix until completely combined. Fold in the toasted walnuts.

Pour the batter into the prepared baking dish and spread it evenly to fit the dish.

raw baking dish Paleo Classic Walnut Brownies

Use the remaining walnuts to top the batter.

Bake in preheated oven for 25-30 minutes, or until a toothpick inserted comes out clean.

Remove brownies from oven and let cool completely on a wire rack before slicing.

Fresh from oven Paleo Classic Walnut Brownies

Get more Paleo dessert recipes HERE and read more about the Paleo Diet.