Gluten-Free Baking
A collection of gluten-free baking recipes that bring comfort and Mediterranean warmth, featuring cookies, cakes, and warm drinks.
Ingredients
Flours
- 2 cups Almond flour The heartbeat of gluten-free baking; creates a tender crumb.
- 1 cup Oat flour Choose certified gluten-free for stability and softness.
- 1 cup Rice flour Provides structure; must be blended with starches.
- 1/2 cup Sorghum flour Adds mild flavor and texture.
- 1/4 cup Millet flour Adds lightness and sweet notes.
Sweeteners and Fats
- 1/2 cup Coconut sugar Provides warmth and gentle sweetness.
- 1/4 cup Olive oil Keeps baked goods moist without heaviness.
Binders
- 1 teaspoon Xanthan gum Mimics gluten's structure; use sparingly.
- 2 tablespoons Ground flaxseed For vegan binding; can replace eggs.
Flavorings
- 1 teaspoon Vanilla extract Enhances the overall flavor profile.
- 1 teaspoon Cinnamon Warm spice that adds comfort.
Instructions
Preparation
- Gather all ingredients and preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the almond flour, oat flour, rice flour, sorghum flour, millet flour, coconut sugar, and cinnamon.
- In a separate bowl, mix the olive oil, ground flaxseed, and vanilla extract.
- Combine the wet and dry ingredients, adding xanthan gum and mix until well incorporated.
Baking
- Scoop the batter into prepared cookie sheets or pans.
- Bake in a preheated oven for 25-30 minutes or until golden and centers are set.
- Leave to cool on a cooking rack before slicing and serving.
Notes
Let gluten-free baked goods cool fully before cutting; they firm up as they cool. Experiment with adding different flavors or nuts for variety.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 28gProtein: 4gFat: 10gSaturated Fat: 1gSodium: 105mgFiber: 2gSugar: 5g