For those who follow a gluten-free diet, gluten-free baking can be a real challenge – particularly when it comes to re-creating those favorite conventional baked goods. But thanks to Bob’s Red Mill Natural Foods, whipping up these seasonal goodies is a breeze.
The new Bob’s Red Mill Gluten Free 1-to-1 Baking Flour provides an easy way to convert traditional recipes to gluten-free by simply substituting cup-for-cup for traditional flour, providing a straight path to great tasting and safe, gluten free baked goods.
Now available in stores nationwide, holiday baking will be a little sweeter with these simple recipes using Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. Perfectly formulated to create baked goods with a delightful taste and texture, the Gluten Free 1-to-1 Baking Flour is a wholesome, delicious blend of a handful of gluten-free ingredients, enabling bakers to follow their recipes and directly replace the amount of traditional wheat flour called for with the new Gluten Free 1-to-1 Baking Flour. That’s it, no additional specialty ingredients or custom gluten- free flour blends required, and the resulting gluten-free baked goods offer the same great flavor and texture as their traditional counterparts.
Great for entertaining or wrapped up in holiday tins for gift giving, we’ve got you set with some tasty recipes…guaranteed to ring in loads of holiday cheer.
Click here For more information on the new Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
VANILLA COCONUT POUND CAKE (pictured above)
Makes 12 servings
The texture of these mini cakes is perfectly dense with a delicate crumb. This recipe was not tested by Bob’s Red Mill. Gluten Free, Lactose Free, Soy Free.
1 cup Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
1/4 cup organic coconut flour
1/4 cup brown rice flour
2 teaspoons baking powder
1/4 teaspoons sea salt
1/2 cup sugar
1/3 cup coconut oil
2 tablespoons sugar
1 teaspoon vanilla extract
2 vanilla coconut yogurts (6-ounce containers)
1-1/2 cups Powdered Sugar
1 to 3 tablespoons water
Preheat the oven to 350°F. Coat three 5.75 x 3.35 x 2.25 mini loaf pans with nonstick spray.
In a bowl, combine the flours, baking powder, and salt; set aside.
In a mixing bowl, beat the sugar, coconut oil, and stevia (or substitute) until blended well. Next, add the eggs to the sugar mixture and mix until blended well. Then add the dry ingredients and the yogurt to the sugar mixture, alternating between them ending with the yogurt.
Evenly distribute the batter between the 3 loaf pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool for 5 minutes in the pan and then remove from pan to cool completely on a wire rack. Glaze slightly warm cakes.
Add a little bit of water to the powdered sugar and stir will to make a thick glaze.
BOB’S RED MILL BAKERY GINGERSNAP COOKIES
Makes about 48 cookies.
Snappy holiday cookies with just the right spice. Gluten Free, Low Cal, Soy Free.
1-1/2 cups unsalted butter
1-1/2 cups sugar (plus some for rolling)
1/2 cup molasses
4 cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
1-1/2 teaspoons xanthan gum
1 teaspoon baking soda
1/4 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ginger
1 teaspoon ground cloves
In medium bowl, cream butter, sugar, molasses, and eggs.
In large bowl, combine dry ingredients; stir into butter mixture.
Refrigerate for several hours.
Preheat oven to 350°F.
Scoop out dough and shape into 1/2-inch balls.
Roll into granulated sugar.
Arrange at least 3 inches apart on a baking sheet (they spread while baking).
Bake for 5 to 8 minutes. (Baking less time will give you a chewy cookie; baking more will make them crisp).
Cool on wire racks.
If desired, sprinkle with more granulated sugar.
BOB’S RED MILL BAKERY CRANBERRY EGGNOG MUFFINS
Makes 12 muffins
Festive muffins prepared by our bakery during the holiday season. Organic, Soy Free.
2-1/2 cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
3/4 cup cane sugar
2 teaspoons baking powder
1/2 teaspoon sea salt
1/2 teaspoon nutmeg
1/3 cup safflower oil
1 cup eggnog
2 tsp vanilla extract
1-1/2 cups cranberries (fresh or frozen)
1/2 cup organic quick cooking rolled oats
2 tablespoons unsalted butter melted
1/2 cup sugar
Preheat oven to 350°F. Grease a muffin pan or line with paper liners.
Combine dry ingredients in a medium bowl and set aside. Mix together eggs, vanilla, oil, and eggnog.
Mix dry ingredients into wet, folding in cranberries at the end. DO NOT OVERBEAT.
Portion into prepared muffin cups.
Combine oats, melted butter and sugar until chunky. Sprinkle evenly over muffins.
Bake for 25 minutes, checking to see if a toothpick comes out clean. It may take up to 30 minutes.