'gluten-free baking' on Serious Eats
Made with a combination of brown rice flour and sorghum flour, these crackers remind me a little of Wheat Thins, only better. They'd be perfect with any cheese you might be serving on New Year's.
When I want to make use of my excessive cookie cutter collection I turn again and again to my recipe for basic cut-out cookies. Here's the recipe, along with a few variations.
With a little patience (this bread takes about 16 hours from start to finish), a sturdy mixer, and a few gluten-free flours, homemade gluten-free panettone is fairly easy.
A great pancake-waffle divide exists in my home. I'm a pancake person. My husband? He loves waffles. Here's a fantastic gluten-free version.
As much as I love the from-scratch cookies that come pouring out of kitchens this time of the year, I have a soft spot for the "almost homemade" cookies my aunt Rita makes. For years, she's taken store-bought cookies and dipped them in chocolate—dressing them up the way the right scarf makes a casual outfit seem a little more stylish. With the help of the premade peanut butter sandwich cookies, she churns out chocolate-peanut butter gems without turning on her oven.
Sitting atop a crumb crust, these bars contain equal parts cream cheese and sweet potato puree. The combination makes a smooth and velvety cheesecake with a pronounced, but not overpowering, sweet potato flavor.
My original recipe made a classic skillet cornbread, gluten-free, of course. After taking a look at it, I decided to swap out a couple of ingredients: brown butter replaced flavorless vegetable oil, and brown rice flour replaced white rice flour. I thought the brown butter's nutty-caramel flavor called for just a touch of sweetness, so I added a little maple syrup.
When I set out to make a gluten-free pâte à choux (that's the dough for cream puffs, éclairs, and other desserts like profiteroles and French crullers), I knew what I wanted: a dough that puffed up in the oven and was light. Who wants a heavy cream puff? Since wheat-based pâte à choux dough relies on gluten-rich bread flour, with 12-13% protein, I wondered how gluten-free pâte à choux would work. Pretty well, it turns out.
Does this cookie taste anything like the one offered at my high school? I have no idea. For a taste comparison, you'd have to ask someone who actually ate those cookies. But these cookies taste exactly as I imagined those cookies would taste: buttery and sweet with just a hint of vanilla. They might not be as easy to make as plucking frozen dough from a box, but they are darn close.
I wanted a fun way to bring s'mores to a party. I doubted the hostess would be pleased if I showed up with a bag of marshmallows, graham crackers and chocolate bars and asked if she would, kindly, set up a fire. So, I brought a s'more pie instead! My friends, a mix of folks who love to camp and those who don't, all agreed that the pie reminded them the classic campfire treat.