r/glutenfreebaking

Two layer cake with cream cheese whipped cream icing

215 calories • 16g protein • 29g carbs • 3.5g fat (per bagel)

These soft gluten-free bagels come together in just one bowl with simple ingredients. Mix everything together, pop them in the oven and enjoy a perfectly balanced breakfast while you get ready for your day 🤍

Makes 2 bagels

Ingredients

• 150 g quark or Greek yogurt
• 1 egg (reserve a little for brushing)
• 50 g buckwheat flour
• 20 g rice flour
• ½ tsp baking powder
• Salt, to taste
• Grated Parmesan
• Seeds of choice
• Freshly ground black pepper

Instructions

1. Preheat the oven to 180°C (356°F).
2. In a bowl, combine the quark, egg, buckwheat flour, rice flour, baking powder and salt.
3. Mix until a soft dough forms.
4. With wet hands, divide the dough into two pieces, shape each into a bagel and make a hole in the center.
5. Brush with the remaining beaten egg.
6. Sprinkle with freshly ground black pepper, seeds and grated Parmesan.
7. Bake for 25–30 minutes, or until golden brown.
8. Let the bagels cool for 5 minutes before serving.

Perfect for breakfast, sandwiches or meal prep ✨

Brown sugar cinnamon used to be my absolute favorite poptart flavor before getting diagnosed with Celiac disease a few years ago and these FINALLY filled the void left by them. Even my gluten eating fiancé can’t stop eating these.

The only change made was substituting the cake flour for Bob’s Red Mill 1:1 GF Flour!!

These soft gluten-free sandwich rolls are fluffy, easy to make and perfect for sandwiches or meal prep. If you’ve been looking for gluten-free bread rolls that actually stay soft, this recipe is for you.

Video recipe step by step

Ingredients

For the yeast

● 20 g fresh yeast

● 10 g sugar

● 250 ml warm water

For the dough

● 350 ml warm water

● 30 g whole psyllium husk

● 195 g millet flour

● 150 g cornstarch

● 135 g rice flour

● 10 g salt

● 15 g apple cider vinegar

● 30 g mixed seeds

Instructions✍🏻

1. In a small bowl, dissolve the fresh yeast and sugar in the warm water. Let it sit for about 10 minutes until foamy.

2. In another bowl, whisk together the warm water and psyllium husk for about 30 seconds, then let it sit until a thick gel forms.

3. Add the millet flour, rice flour, cornstarch and salt to the bowl of a stand mixer. Whisk briefly to combine.

4. Pour in the psyllium gel, the yeast mixture and the apple cider vinegar.

5. Mix the dough for about 10 minutes until smooth and fully combined.

6. Add the mixed seeds and mix for 1 more minute until evenly distributed.

7. Lightly dust your work surface with flour. Transfer the dough and gently shape it into a large ball.

8. Divide the dough into 5 equal portions (about 300 g each). For smaller sandwich rolls, divide it into 7–8 portions instead.

9. Flatten each piece slightly with your fingertips into a small oval. Fold the long edges toward the center, pinch the seam closed, then gently roll it into a smooth log-shaped bun.

10. Place the rolls on a baking tray lined with parchment paper. Cover and let them proof for 1½–2 hours, or until doubled in size.

11. Brush the tops with a little water or milk and sprinkle with extra seeds.

12. Preheat the oven to 230°C (446°F) with a heavy baking tray or baking stone on the middle rack. Place another heatproof tray on the bottom rack.

13. Carefully transfer the rolls onto the hot tray. Pour boiling water into the bottom tray to create steam.

14. Bake for 15 minutes at 230°C without opening the oven door.

15. Remove the tray with the water, reduce the oven temperature to 200°C (392°F), and continue baking for another 35–40 minutes, or until the rolls are beautifully golden brown.

16. Let the rolls cool completely before slicing.

Made following the King Arthur GF sourdough loaf recipe with the only change being substituting blueberries for the water. I microwaved frozen blueberries until they got warm and lightly mashed them with a fork before adding them

Made a cream cheese frosting for on top. I just modified the loopy whisk’s lemon crinkle cookie a little and it turned out great

I added crushed black walnuts. Delicious and not too sweet. Large muffins done in 25 minutes.

Recipe:

https://choosingchia.com/banana-cottage-cheese-muffins/#tasty-recipes-31955-jump-target

If you’ve been looking for an easy gluten-free brioche recipe that actually turns out soft, this one is beginner-friendly and perfect for breakfast, dessert or meal prep.

Each bun is packed with 10g of protein

Recipe step by step

Ingredients

Dry Ingredients

* 130 g tapioca starch (or cornstarch)

* 60 g finely milled rice flour

* 35 g oat flour

* 10 g whole psyllium husk

* 25 g sugar (or honey )

* 4 g baking powder

* 4 g salt

Wet Ingredients

* 150 g low-fat quark (0–5%) or well-blended cottage cheese

* 1 whole egg

* 3 egg whites

* 25 g oil

* 12 g fresh yeast

* 60 ml warm milk

* 80–100 ml warm water (start with 80 ml)

Instructions

1. In a small bowl, stir the sugar (or honey) into the warm milk, then add the fresh yeast. Let it sit for 5–10 minutes until slightly foamy.

2. In another bowl, mix the warm water with the psyllium husk and let it sit for 5–10 minutes until it forms a gel.

3. Add all the dry ingredients to the bowl of a stand mixer and mix briefly to combine.

4. In a separate bowl, whisk together the egg, egg whites, oil and quark until smooth.

5. Pour the yeast mixture, the quark mixture and the psyllium gel into the dry ingredients. Mix for 5–7 minutes until a smooth, slightly sticky dough forms.

6. Transfer the dough to a work surface generously dusted with flour. Gently shape it into a ball, cover and let it rise for about 1 hour.

7. Transfer the dough back to a well-floured surface and divide it into 5–7 equal pieces. (I made 5 large buns.) Shape each piece into a smooth ball and place them on a baking tray lined with parchment paper.

8. Cover and let the buns proof for another 40 minutes.

9. Brush the buns with beaten egg.

10. Using the back of a spoon, gently press down the center of each bun to create a well. Fill each one with vanilla pastry cream and top with fresh cherries.

11. Bake at 180°C (356°F) for 20–25 minutes, or until the buns are beautifully golden.

12. Let them cool completely before serving and enjoy! 🤍

Loopy Whisk does it again! https://theloopywhisk.com/2021/11/26/soft-chewy-gluten-free-oatmeal-cookies/

I made these for 4th of July! I left out the raisins, drizzled with a cinnamon glaze, and added sprinkles to be festive! They are so good…I already ate two!

Used the loopy whisk recipe - a pizza steel and peel are game changers. Texture and flavor were great! Hard to move onto the peel though bc the dough got a bit wet after proofing. One pizza was a white pizza with fig jam, caramelized onions and ricotta; the second was marinara, pepperoni, onions, green pepper and hot honey.

Now it's my fourth year of being gluten-free. I started baking since I was around 12. We didn't have an oven at home so I had to save money and find a cheap one. People keep asking me: gluten-free? That means you cannot have any dessert? I got confused cuz even before I went gluten-free (which completely changed my life) I didn't need to buy any bakes.

Anyway, I feel like there are not enough people in my life that appreciates my gluten-free cream puff, or other gluten-free stuff I make!