Type what you have

Ingredients

• ✓ gluten-free flour blend
• buckwheat flour
• sugar
• xanthan gum
• salt
• egg
• vegetable oil
• agave nectar
• apple cider vinegar
• gluten-free beer
• yeast
• milk
• poppy seed

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan.
2. 2 Mix flour blend, buckwheat flour, sugar, xanthan gum, and salt together in a bowl.
3. 3 Beat eggs, vegetable oil, agave, and apple cider vinegar in another large bowl with an electric mixer. Mix in dry ingredients and beat until smooth. Stir in beer and yeast, then mix on high speed for 4 minutes. Pour into the prepared loaf pan.
4. 4 Brush the top of the loaf with milk and sprinkle poppy seeds evenly over the surface. Cover oiled waxed paper and let rise until doubled in volume, 30 to 60 minutes.
5. 5 Bake in the preheated oven until set in the middle and the internal temperature of the loaf reaches 210 degrees F (99 degrees C), 35 to 45 minutes.

By sdewing

Ingredients

• ✓ gluten-free flour blend
• ✓ gluten-free flour blend
• salt
• baking soda
• vegan butter
• brown sugar
• white sugar
• egg
• vanilla extract
• oat
• vegan chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine 1/2 cup plus 2 tablespoons flour, salt, and baking soda in a bowl.
3. 3 Cream vegan butter, brown sugar, and white sugar in a bowl until smooth. Beat in egg, then stir in vanilla. Stir in flour mixture until just blended. Mix in oats and chocolate chips. Drop heaping spoonfuls onto an ungreased baking sheet.
4. 4 Bake in the preheated oven until edges are golden, about 12 minutes. Cool on the baking sheet for 2 minutes before removing to a wire rack to cool, 8 to 10 minutes more.

By Theresa Carroll

Ingredients

• ✓ gluten-free flour blend
• oat
• white sugar
• baking powder
• baking soda
• salt
• egg
• milk
• applesauce
• vanilla extract
• banana

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with parchment baking cups.
2. 2 Combine flour, oats, sugar, baking powder, baking soda, and salt in a bowl.
3. 3 Beat egg lightly in a large bowl. Stir in milk, applesauce, and vanilla extract. Add mashed banana and combine thoroughly. Stir flour mixture into the banana mixture until just combined. Divide batter evenly between the prepared muffin cups.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes.

By Sheri myurbanspice

Ingredients

• ✓ gluten-free flour blend
• white sugar
• palm oil shortening
• egg
• banana
• buttermilk
• salt
• baking soda
• baking powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with with paper liners.
2. 2 Beat sugar and shortening together in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time.
3. 3 Sift flour into the shortening mixture. Add bananas, buttermilk, salt, baking soda, and baking powder; mix until well combined. Spoon batter into the prepared muffin tin, filling each 2/3 full.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes.

By Beth

Ingredients

• ✓ gluten-free flour blend
• brown rice flour
• butter
• egg
• apple cider vinegar
• water

Instructions

1. 1 Place brown rice flour in a resealable plastic bag. Add butter to the bag one cube at a time, shaking to coat each cube evenly with flour. Seal bag and place in the freezer for 15 minutes.
2. 2 Whisk eggs and vinegar together in a small bowl. Place in the refrigerator.
3. 3 Pour gluten-free flour into a large bowl. Cut in cold flour-coated butter cubes with your fingers until mixture resembles pebbles with some large lumps of butter remaining. Stir in egg and vinegar mixture. Mix in water, 1 tablespoon at a time, until dough is no longer sticky and forms a ball.
4. 4 Wrap dough in plastic wrap; refrigerate until firm, about 30 minutes.
5. 5 Divide dough into 2 pieces and roll out to desired thickness on a lightly floured work surface.
6. 6 Fill and bake as directed in your pie recipe.

By Buckwheat Queen

Ingredients

• ✓ gluten-free flour blend
• almond milk
• vanilla greek-style yogurt
• butter
• vanilla extract
• chocolate chip
• oat flour
• sugar
• baking powder
• salt

Instructions

1. 1 Preheat a waffle iron according to manufacturer's instructions.
2. 2 Whisk milk, yogurt, butter, and vanilla extract together in a bowl.
3. 3 Mix gluten-free flour, chocolate chips, oat flour, sugar, baking powder, and salt together in a bowl. Stir milk mixture into the flour mixture until well incorporated. Let batter stand, about 10 minutes.
4. 4 Pour 1/2 cup of batter onto the preheated iron and bake until crisp and golden, according to manufacturer's instructions, about 3 minutes. Transfer to a wire rack to cool. Repeat with remaining batter.

By CoOkInGnUt

Ingredients

• ✓ gluten-free flour blend
• butter
• brown sugar
• white sugar
• egg
• cinnamon
• vanilla extract
• baking soda
• salt
• xanthan gum
• white chocolate chip
• coconut
• cream cheese frosting
• cranberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch pan.
2. 2 Beat butter, brown sugar, white sugar, eggs, cinnamon, and vanilla extract together in a bowl until smooth.
3. 3 Stir flour, baking soda, salt, and xanthan gum together in a separate bowl. Stir 1/2 of the flour mixture into the egg mixture; mix well. Stir in remaining flour mixture, along with white chocolate chips and coconut. Mix well. Press into the prepared pan.
4. 4 Bake in the preheated oven until the edges start to brown, about 23 minutes. Let cool completely, about 30 minutes.
5. 5 Frost with cream cheese frosting and sprinkle with cranberry bits. Cut into 48 triangles.

By Bonnie

Ingredients

• ✓ gluten-free flour blend
• almond milk
• salt
• vanilla
• cream cheese
• powdered sugar
• butter
• cinnamon
• brown sugar
• sugar
• almond butter
• butter
• vanilla
• sugar
• milk
• butter
• egg
• almond flour
• active dry yeast
• sugar
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place water in microwave and heat to 110 degrees F (43 degrees C). Combine with 1 tablespoon of sugar and yeast and set aside to proof for about 5 to 10 minutes. Mixture will bubble and start to foam.
3. 3 In a food processor, combine dry ingredients and pulse for 30 seconds until well blended.
4. 4 Once yeast is proofed, add in eggs, butter, milk, sugar, and vanilla. Mix briefly and slowly add flour mixture 1 cup at a time. Turn mixer up to medium-high and beat for 2 minutes. The dough will become less sticky as it is mixed.
5. 5 Cover a large cutting board or baking sheet with plastic wrap and dust with gluten-free flour blend. Make sure to tuck ends of plastic wrap under the edges of the board. Place dough on plastic wrap, dust with more gluten-free flour blend and cover again with plastic wrap. Roll out dough into a large rectangle and gently peel off top layer of plastic wrap.
6. 6 In a bowl, combine butter and almond butter. Microwave for about 30 seconds, until melted together. Spread mixture on top of dough. Evenly sprinkle the sugar, brown sugar, and cinnamon on top of butter mixture. To roll the dough, start with the smaller side and gently tuck and roll your dough; untuck one end of the plastic wrap and pull in the direction you are rolling your dough to assist in keeping the roll tight.
7. 7 Using a serrated knife, cut roll into 8 even slices.
8. 8 Place rolls cut-side down on a buttered pie plate or cast iron skillet. Cover and let sit for 15 minutes.
9. 9 Bake 25 minutes until golden brown.
10. 10 While rolls are baking, place frosting ingredients in a mixing bowl and beat on high until smooth for about 3 minutes.
11. 11 Drizzle rolls with frosting as soon as they come out of the oven and serve warm.

By Almond Breeze

Ingredients

• ✓ gluten-free flour blend
• water
• white sugar
• yeast
• rice flour
• italian seasoning
• xanthan gum
• gelatin
• salt
• apple cider vinegar
• olive oil

Instructions

1. 1 Whisk water and sugar together in a bowl. Whisk in yeast. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
3. 3 Combine gluten-free flour, rice flour, Italian seasoning, xanthan gum, gelatin, and salt in the bowl of a stand mixer fitted with the paddle attachment. Whisk vinegar and olive oil into yeast mixture; pour over flour mixture. Mix on high speed until a wet, sticky dough forms, about 6 minutes.
4. 4 Transfer dough to the prepared baking sheet. Lay another sheet of parchment paper on top; smooth out dough to fill the baking sheet. Let dough rest, about 10 minutes.
5. 5 Bake in the preheated oven until dough puffs up, 5 to 10 minutes. Peel parchment paper off the top. Continue baking until dough is golden brown and edges are cooked through, about 20 minutes.

By Allen Seidman

Ingredients

• ✓ gluten-free flour blend
• cooking spray
• pecan
• butter
• brown sugar
• cream cheese
• sugar
• salt
• egg
• vanilla extract
• lemon extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 12-cup muffin tin with cooking spray.
2. 2 Combine flour, pecans, butter, and brown sugar in a bowl until mixture has a sandy texture. Drop a heaping tablespoon of pecan mixture into the bottom of each muffin cup; press to create flat and even crusts.
3. 3 Bake in the preheated oven until crusts are dry, about 12 minutes; set aside. Reduce oven temperature to 300 degrees F (150 degrees C).
4. 4 Beat cream cheese in a large bowl with an electric mixer on low speed until very creamy. Add white sugar and salt; beat well. Beat in eggs, one at a time, until smooth. Beat in vanilla extract and lemon extract.
5. 5 Divide cream cheese mixture among cups on top crusts.
6. 6 Bake cheesecakes in the preheated oven until set, about 20 minutes. Cool completely, about 20 minutes. Cover and refrigerate until firm, at least 2 hours.

By Amenah

Ingredients

• ✓ gluten-free flour blend
• cooking spray
• cream cheese
• white sugar
• cornstarch
• pumpkin puree
• white sugar
• egg
• milk
• butter
• baking powder
• cinnamon
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Prepare 2 loaf pans with cooking spray.
2. 2 Beat cream cheese, 3/4 cup sugar, and cornstarch together in a small bowl until creamy and smooth.
3. 3 Beat flour blend, pumpkin puree, 1 1/2 cups sugar, eggs, milk, butter, baking powder, cinnamon, and salt together in a large mixing bowl with an electric hand mixer set to Low until you have a thick batter.
4. 4 Pour about 1/4 of the batter into the bottom of each prepared loaf pan. Spread 1/2 the cream cheese filling over each batter portion. Divide remaining batter between the two pans and spread into an even layer.
5. 5 Bake in the preheated oven until a toothpick inserted into the center of the cake, not the filling, comes out clean, about 1 hour.

By chantel