Luuk - Fabulous Gluten-Free Baking: Gluten-Free Recipes and Clever Tips for Pizza, Cupcakes, Pancakes, and Much More

In 2010, after seven years of baking from both trusted and adapted recipes (with varying degrees of success), I started a blog called glutenfrittliv.se . I recorded all my recipes on it and blogged about life as someone who is gluten intolerant, or a Gluten , as I usually call it. Today, Im seventeen years old, and one of my biggest dreams has come true: you are holding in your hands my very first cookbook. Its chock-full of my most successful gluten-free recipes, as well as tips and tricks on how to find your way through the gluten-filled jungle. It doesnt have to be trickyyou can enjoy just as many (if not more!) tasty baked goods as anyone else. GOOD TO KNOW There are many different brands of gluten-free baking mixes available on the market, and they dont all work the same way.

I prefer to use mixes that dont contain psyllium husk; I add this ingredient separately if I feel it is needed. Try different mixes until you find one you like, or try my homemade version: Smillas Gluten-free Flour Mix: 1 cups (150 g) corn flour (finest grade) 1 cup (150 g) rice flour 1 cups (200 g) potato flour Just a smidgen under 1 tbsp (6 g) guar gum 1 tsp baking powder Mix everything thoroughly in a bowl and use whenever a recipe calls for gluten-free flour mix. Sifting is done by putting dry ingredients into a fine-mesh sieve and carefully shaking it over a bowl or a cake in order to remove any lumps or large particles. When I bake, I usually make a double batch of frosting and/or filling because I feel that many recipes are a bit stingy with them. With the recipes in this book, however, you wont have to double them because Ive already taken care of that for you! After all, the frosting and filling are the stars of the show, arent they? Remember that the liquid you use to make your dough needs to be lukewarm before you add yeast to it. If the liquid is too warm it will kill the yeast, and if its too cold the dough will not rise.

It is therefore critical that your liquid be tepid so your sweet rolls dont end up flat as pancakes! Work additional flour into the dough if its too loose or sticky. Follow this advice cautiously, and only if your dough is so loose that its absolutely impossible to shape. Gluten-free dough is always stickier than dough containing gluten, and the more flour mix you add to the dough, the drier and tougher the baked goods will be. Keep in mind that all ovens have slight discrepancies in temperature and can therefore produce different-looking results. Baking times can also vary from oven to oven. Special note about measurements: Cups have been added for ease of the user.

Some of the measurements have been rounded off, but every effort has been made to keep the measurements as precise as possible. In some cases, such as when baking macarons, its better to weigh the ingredients for a more exact amount. If you do not have a scale at home, measure with care. However, using the measurements will still yield fun and delicious gluten-free treats. Soft Baked Goods I ll start off this book with my best recipes for sweet and soft baked goodsthe kinds of treats you bake in the afternoon, or in the middle of the night if youre a night owl like me. My favorite recipe is for Loves Yummy Nibbles theyre absolutely heavenly! Vanilla or Chocolate Muffins with Chocolate Fudge Filling makes 24 large muffins YOULL NEED: 3 large eggs 1 cups (240 g) granulated sugar 2 tbsp vanilla extract + 2 tbsp granulated sugar or 3 tbsp cocoa powder 1 cups (240 g) gluten-free flour mix 2 tsp baking powder tsp salt cup (100 g) butter 3 fl oz (100 ml) milk Filling: 1 bag chocolate-covered Dumle toffee or Rolos, or 4 oz (100 g) good-quality baking chocolate Individual muffin baking cups/molds HOW TOS: 1.

Preheat a convection oven to 400F (200C). 2. Place muffin cups onto a cookie sheet. Use sturdier muffin cups or double them up to prevent the batter from bubbling over during baking. 3. 4. 4.

In a separate bowl and using a fork, combine the 2 tbsp vanilla extract and 2 tbsp sugar (for vanilla muffins) or cocoa powder (for chocolate muffins) with the gluten-free flour mix, baking powder, and salt. 5. Place the butter in a microwave-safe bowl and melt it in the microwave for 1 minute on medium power. 6. Pour butter, milk, and the flour mix into the egg/sugar batter. 7. 7.

If you want to include chocolate chunks in the muffins: Coarsely chop the chocolate and mix the pieces into the batter. 8. Fill the muffin molds to about half full. If you fill them too much, the batter might bubble over in the oven. 9. 10. 10.

Bake the muffins in the middle of the oven for about 15 minutes; check them with a toothpick to see if theyre ready. The toothpick should come out clean, slightly moist but without any crumbs or batter on it. Dumle is chocolate candy with a toffee center that is popular in Sweden and Finland. Rolos are a good substitute if you cant find Dumle at Whole Foods or your local specialty store. Hazelnut Muffins with Milk Chocolate makes about 15 muffins YOULL NEED: 5 oz (150 g) hazelnuts (filberts) 2 large eggs 1 cup (190 g) granulated sugar 1 cup (150 g) gluten-free flour mix 1 tsp baking powder 1 tbsp cocoa powder a pinch of salt cups (50 g) butter 1 cups (50 g) milk chocolate cup (50 ml) milk Muffin cups/paper molds HOW TOS: 1. 2. 2.

Place the muffin cups onto a cookie sheet. Use sturdier muffin cups or double them up to prevent the batter from bubbling over during baking. 3. Grind the hazelnuts in a coffee grinder or Magic Bullet-type blender. Youll want a coarse powder. 4.

Beat the eggs and sugar with a handheld electric mixer until the batter is light and airy. 5. Using a fork, combine the gluten-free flour mix with baking powder, cocoa powder, salt, and the hazelnut powder in a separate bowl. 6. In a microwave-safe bowl, melt the butter and milk chocolate together for about a minute in the microwave on medium power. 7.