Fall is in the air and pumpkin spice everything is everywhere. It’s time to think about holiday baking. If you are gluten or dairy free, or have allergies to eggs, you probably think you will have to miss out on all of those delicious pies, cakes and cookies. Well, I am here to tell you, you don’t have to miss out! Most recipes can be converted. I would like to share some tips with you to help you create those wonderful holiday treats.
First, the building block of all cakes, pies and cookies-flour. There are a lot of gluten free flours out there. But which one should you use? I have several favorites, and I use them for different purposes. My newest, King Arthur Measure for Measure, makes fabulous, light and airy cakes. You can really substitute it cup for cup. Here is a recipe for chocolate cake that I first used it for. This cake is fluffy and chocolatey. What else could you ask for?
I use Betty Crocker gluten free bisquick in cake and pie recipes. You can substitute regular bisquick for gluten free bisquick without any issues. This French Apple pie is a good example. I also make her cheeseburger pie.
I use Bob’s red mill rice flour in a lot of baking recipes. It is not gritty as you might expect. This wonderful Applesauce pumpkin cake will blow you away.
King Arthur has a wonderful website. They have all kinds of recipes and advice. I wrote a post about flour conversion using their handy chart. This will help you convert your gluten recipes to gluten-free. Using their flour will make this task much easier.
There are, of course, some rules you need to follow when baking gluten free. Gluten free baked goods do not act the same as their gluten counterparts. Texture will be different. Gluten free baked goods tend to bake either quicker or slower, depending on the recipe. Batter can be really thin, or really thick, again, depending on the recipe. Baked goods can be grainy, depending on what flour blend you use.
I would like to share some of my favorite, tested gluten and dairy free cakes and pies with you. You will find recipes for savory dishes here too.
Now, a word about butter. I had to find a good substitute for butter in baking. I used to use Earth Balance but I cannot find it here in Tennesse (I do not like the soy version). Smart Balance is a close second. It behaves and tastes like butter. I use it for streusel topping with no problem Otherwise, I use grapeseed oil in baking. It does not have a heavy taste like olive oil. You can also substitute applesauce in some recipes for the oil. If I need shortening, such as in a pie crust, I use Crisco. I also use Enjoy life non-dairy chocolate chips. Again, I can’t find these here, so I order from Amazon.
I am taking up a challenge this year for Thanksgiving- a fellow blogger commented on a Facebook post for a chocolate peanut butter cup cake roll. I said I thought I could convert the recipe to gluten and dairy free. I am not sure gluten free sheet cake can be rolled, but I aim to find out.
I hope this post will inspire you to put on that apron and take down that gluten free flour, and make something delicious!