GLUTEN-FREE BAKING
GLUTEN-FREE BAKING
“So good I couldn’t even tell it was gluten-free.”
Bourbon- Pecan Pie
Adapted from Melissa Clark’s Maple-Honey Pecan Pie. Follow her recipe and use Alex’s Gluten-Free Pie Crust. To make the crust, toss the butter in the flour to coat, then smush butter cubes with your fingers until the flour mixture resembles coarse pebbly-sand. It’s crucial to keep things cold! Pause and pop it into the freezer if it heats up too much. Then, mix in the egg, salt, and ice cold water until combined. Refrigerate for 1 hr.
Alex’s Gluten-Free Pie Crust:
150 g Cup4Cup gluten-free flour
1 stick of butter, cut into small cubes
1 egg
pinch salt
1 tbs ice cold water
Watercolor Wedding Cake
To paint on a cake, make sure the icing is cold. Mix together your food coloring, 1/8 tsp powdered sugar, and 1/4 tsp water. Then, using a clean, never painted with watercolor brush, paint on your cake!
Loaves of Bread
I owe a lot of my gluten-free baking skills to Aran Goyoaga. She has an incredible collection of books and bonuses on her blog. If you’re just starting, check out Canelle et Vanille Bakes Simple to expand your world!
Pictured here is my take on her Oat Milk and Honey Loaf. I use kombucha starter instead of apple cider vinegar and swap out half the oats for pepitas to give it a more sour, yeasty taste and an added crunch.
