Gluten Free Contest

Gluten Free Baking Contest Winner: Apple Dumplings with Cinnamon Glaze

This recipe was the Kid's Choice Winner for our Gluten Free Baking Contest made by Denise Jean! It was absolutely delicious and is definitely one to try!

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Pastry Ingredients:

2 c. gluten-free flour blend

1 c. shortening

4-5 tbs. water

Directions:

Cut shortening into flour. Add water one tablespoon at a time to form a ball.  Roll dough flat between two pieces of parchment paper.

 

Filling Ingredients:

6 granny smith apples, peeled and cored

2 tbs. brown sugar for each apple

1 tbs. butter for each apple

 

Directions:

Place apples in pan and add brown sugar and butter into the core of each apple.

Form the dough around each apple in the pan.

Bake at 425 degrees for 20 minutes and then reduce heat to 350 degrees and cook an additional 35-40 minutes.

 

Cinnamon Glaze:

1 c. powdered sugar

1/8 tsp. cinnamon extract

1-2 tbs. Half and half

 

Directions:

Mix ingredients together and drizzle over warm apple dumplings.  Enjoy!

Gluten Free Baking Contest Winner: Carrot Cake

This recipe won First Prize for our Gluten Free Baking Contest!  The recipe was made by Jessie Gramont and it was completely amazing!  Please forgive our poor photography!
 

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Ingredients:

2 cups gluten free all purpose flour blend
1 ½ gluten free sugar
1 cup canola oil
3 large eggs
2 teaspoons baking soda
3 teaspoons baking soda
1 tablespoon ground cinnamon
½ teaspoon salt
1 cup crushed pineapple with juice
2 cups finely shredded carrots (about 6 large carrots, peeled)

Directions:

  1. Preheat oven to 350 degrees
  2. Mix together sugar, oil, and eggs in one bowl and set aside.
  3. In another bowl, mix gluten free flour, baking soda, and salt.
  4. Combine the wet ingredients with the dry ingredients.  Once that is all mixed, then add the crushed pineapple with the juice and the shredded carrots.
  5. Grease two 8” round pans, and divide the mixture evenly between the two pans.
  6. Bake at 350 degrees for 40-45 minutes or until the cake tester comes out clean.  
  7. Cool and then frost with the cream cheese frosting below and enjoy!

 

Cream Cheese Frosting Recipe

8 oz. block of cream cheese, softened
1 stick (or ½ cup) of salted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Chopped walnuts or pecans (optional)

Directions: 

Cream together butter and cream cheese.  Slowly add in powdered sugar and vanilla until it becomes smooth and creamy.  Frost gluten free carrot cake and decorate with chopped nuts (if desired) and enjoy!
 

Gluten Free Baking Contest Winner: Chocolate Lovers Dream Cupcakes

This recipe won Second Prize for our Gluten Free Baking Contest!  The recipe was made by Mary Dabrowski and it was ridiculously good! If you like chocolate, you absolutely must try these- plus they’re dairy free too! Please forgive our poor photography!

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Ingredients:

2 c. sugar
1 ¾ c. Bob’s Red Mill GF All Purpose Flour
¾ c. Hershey’s cocoa
1 ½ tsp. baking soda
1 ½ tsp. baking powder
1 tsp. salt
¾ tsp. Bob’s Red Mill xantham gum
2 eggs
1 c. Almond Breeze almond milk
½ c. canola oil
2 tsp. Madagascar vanilla extract
1 c. boiling water
 
Directions:
Preheat oven to 350
Combine dry ingredients in a large bowl.
Beat in eggs, milk, oil, and vanilla.  Beat on medium speed for 2 minutes.
Stir in boiling water (batter will be on the thin side).
Pour into cupcake pans ¾ full (cupcake liners are recommended), and bake for 17-20 minutes.
Note: They are done when a wooden toothpick comes out clean.
Cool completely before filling and frosting.
 

 

Chocolate Lovers Dream Frosting

Ingredients:

½ c. Earth Balance Soy Free Buttery Sticks
2/3 c. Hersheys cocoa
3 c. powdered sugar
1/3 c. Almond Breeze almond milk
1 tsp. Madagascar vanilla extract
½ tsp. Kraft minute tapioca (optional)
 
Directions:
Melt butter, then stir in cocoa
Alternately add powdered sugar and almond milk beating to a spreadable consistency.
Note: Add small amounts of powdered sugar or milk to create the thickness you desire.
You may tapioca to thicken frosting- it helps to thicken frosting without making it too sweet.
 

 

Chocolate Lovers Dream Cupcake Filling
 
Ingredients:

8 oz. Tofutti brand cream cheese (GF and Dairy Free)
3 to 3 ½ tbs. Earth Balance Buttery Sticks
½ tsp. Madagascan vanilla extract
2 ½ c. powdered sugar
2 ½ tbs. Hershey’s cocoa (sifted)
 
Directions:
Whip cream cheese and butter until smooth and fluffy, about a minute.
Add vanilla and powdered sugar then sift in cocoa mix until smooth.

Gluten Free Baking Contest Winner: Gluten Free Cookies with Salted Pecans

This recipe won Third Prize for our Gluten Free Baking Contest!  The recipe was made by Caryl Zierbes and we all loved them!  Please forgive our poor photography!

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INGREDIENTS:

1 ¾ cup Gluten-Free Flour Blend (see recipe below)
1 teaspoon baking soda
¾ teaspoon xanthan gum
½ teaspoon salt
8 tablespoons unsalted butter, melted
¾ cup packed light brown sugar
1/3 cup granulated sugar
1 large egg
2 tablespoons whole milk
1 ½ tablespoons vanilla extract
1 cup gluten-free semi-sweet chocolate chips
¾ cup chopped toasted pecans
6 wrapped caramels, chopped (I used Fannie May’s) (optional)
Sea Salt, coarse (optional)

  1. To toast pecans, heat oven to 300 degrees. Line a baking sheet with parchment paper. Starting with about 2-4 ounces of raw pecan halves, place on baking sheet and toast in oven for 10 minutes. Remove from oven and remove nuts frim the baking sheet to prevent residual cooking. When the nuts have cooled, give them a rough chop to prepare for use in the cookies.
  2. Next, whisk flour blend, baking soda, xanthan gum, and salt together in medium bowl; set aside. 
  3. Whisk melted butter, brown sugar, and granulated sugar together in large bowl until well combined and smooth. 
  4. Whisk in egg, milk, and vanilla and continue to whisk until smooth. 
  5. Stir in flour mixture with rubber spatula and mix until soft, homogeneous dough forms. Fold in chocolate chips and pecans. Cover bowl with plastic wrap and let dough rest for 30 minutes. (Dough will be sticky and soft.)
  6. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Using a medium ice cream scoop, about 1 1/2 tablespoons, portion dough and space 2 inches apart on prepared sheets. Add several caramel pieces to the top of each cookie. Sprinkle each cookie with ¼ teaspoon of coarse sea salt.
  7. Bake cookies, 1 sheet at a time, rotating sheet halfway through bakingtime, until edges are golden brown and have begun to set but centers are still soft, 10- 11 minutes.
  8. Let cookies cool on sheet for 5 minutes, then transfer to wire rack. 
  9. Serve warm or at room temperature. (Cookies are best eaten on day they are baked, but they can be cooled and placed immediately in airtight container and stored at room temperature for up to 1 day.)

This recipe has been adapted from America’s Test Kitchen.

 

 

Gluten Free Flour Blend from America’s Test Kitchen

24 ounces white rice flour
7 ½ ounces brown rice flour
7 ounces potato starch
3 ounces tapioca starch
¾ ounce non-fat dry milk powder
Whisk all ingredients together in a large bowl. Store the blend in an air-tight container. It can be refrigerated up to 3 months.

Gluten Free Baking Contest Winner: Lemon Blueberry Muffins with Cream Cheese Frosting

This recipe won Honorable Mention as well as our Kid's Choice Award for our Gluten Free Baking Contest!  The recipe was made by Tommi Sellers and was absolutely delicious!  Please forgive our poor photography!

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INGREDIENTS:

For the Lemon Blueberry Cupcakes:

1 and 3/4 cups Bob’s Red Mill Baking Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup full-fat sour cream
3 tablespoons fresh lemon juice, divided
3/4 cup fresh or frozen blueberries, if using frozen do not thaw first
1/4 cup butter, at room temperature
3/4 cup granulated sugar
1 large egg
2 teaspoons finely grated lemon zest

For the Lemon Cream Cheese Frosting:

1/2 cup (1 stick) unsalted butter, very soft
(1) 8 ounce block full-fat cream cheese, very soft
5 cups confectioners' sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/8 teaspoon lemon extract (optional, but really amps up the lemon flavor)

Instructions:

  1. Preheat oven to 350 degrees.
  2. In a medium bowl combine 1 and 3/4 cups of the Bob’s Red Mill Baking Flour, baking powder, baking soda, and salt; set aside. In a separate bowl combine the sour cream, and 2 tablespoons of the lemon juice; whisk well to combine and set aside.
  3. In a large bowl using a handheld electric mixer, beat the butter on medium speed until smooth and creamy, about 30 seconds. Add in the granulated sugar and beat until well combined. Add in the egg and mix well. Reduce the mixer speed to low. Add in 1/flour mixture and mix until just combined (this should take about 5 seconds). Add the sour cream mixture and mix until just combined. Using a rubber spatula, fold in the floured blueberries (and any excess flour in the bowl) and lemon zest.
  4. Spoon the batter into the prepared muffin cups, filling them 3/4 of the way full. Bake for 16-20 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. 
  5. For the Lemon Cream Cheese Frosting:
  6. In a medium bowl using a handheld electric mixer, beat the butter and cream cheese on medium-speed until smooth and creamy. Reduce the speed to low and gradually add in the powdered sugar and lemon juice, beating until light and fluffy, about 2 minutes. Add in the vanilla extract, lemon extract (if using); beat until smooth.