40 Gluten Free Dessert Recipes Everyone Loves - Sally's Baking Addiction (2024)

FAQs

What is the trick to baking with gluten free flour? ›

Use xanthan gum or guar gum: Gluten-free flours lack the elasticity and structure that gluten provides, so adding a binder like xanthan or guar gum can help to hold the ingredients together and give your baked goods a better texture.

Gordon Ramsay's favorite dessert - Sticky toffee pudding.

My name is Sally. I'm a baker, blogger, cookbook author, and food photographer. I live in Maryland with my little family of four and our rescue dogs. I started Sally's Baking Addiction (now also called Sally's Baking Recipes) in 2011 as a personal blog.

Brown rice flour is about as close to a 1:1 substitute for all-purpose flour as it gets since it provides structure and a “wheat-like” flavor.

The celebrity chef Gordon Ramsay has spoken a lot about his love for the West Coast fast-food chain In-N-Out. "People think Americans are obese and burgers are bad for them — they are delicious. In-N-Out burgers were extraordinary," he told the Scottish newspaper the Sunday Mail in 2008.

The Gryffindor Cake was a fanciful chocolate cake served at Hogwarts School of Witchcraft and Wizardry during the 1994 Welcoming Feast.

Hansen's Cakes Bakery (@hansencakesbakery) • Instagram photos and videos.

What are the most popular baked goods? Some of the most popular baked goods are apple pie, chocolate chip cookies, cornbread, and banana bread.

What is the best seller at a bake sale? ›

What sells best at bake sales? Cupcakes, brownies, and cookies are always winners, but any small, portable baked items are good bake sale ideas. Note that bake sale cookies, cupcakes, brownies, and muffins are easier to package and sell by the piece than are cakes and pies.

Sally McKenney loves sprinkles—a passion she began sharing on her blog, Sally's Baking Addiction, in 2011. “I started my blog to document my life after college, mostly to share the recipes I baked on the weekends,” McKenney shares on her blog.

Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch.

Gluten-free batters need a longer bake time.

Because gluten-free batters contain more liquid than traditional versions, they typically take longer to bake. If you remove them from the oven too soon, you may develop a gummy, mushy texture.

Gluten-free batter is almost always more wet than traditional batters, and gluten-free baked goods are almost always more dry. The more you practice, the more you'll adjust to this new reality and tweak recipes and baking times accordingly. Never try to make a wheat bread recipe gluten-free.

It's not all good news though as gluten-free flours simply cannot fulfil this same function of leavening which is why you might have experienced flatter and denser bakes when using these flours. At this point you will need to turn to other sources to help your gluten-free baked goods to rise.

Xanthan Gum

Because gluten-free flours have less protein than wheat flours and are not capable of forming the same network required to stretch and surround starch granules, they need reinforcement. Xanthan gum strengthens these networks and also makes them more elastic.