Baking Gluten Free in 2015

First Published Feb 24, 2015

Update: With all the mixes, etc. it is easier to cook gluten free. The amount of information available now makes it is easier to figure out how to cook gluten free. But the cost of gluten free mixes is getting too pricey, so I still depend on gluten free flour blends.

Thanks for reading. October, 2025

How many ingredients does it take to make a batch of scones? Well, in February of 2010, I used nine ingredients to make a batch of gluten free chocolate chip scones. I used Bette Hagman's recipe from her book, "The Gluten Free Gourmet Bakes Bread." The original recipe lists thirteen ingredients.

The gluten free flour used in the original recipe is a blend of flours also from the cookbook. So, to get a dozen scones I had to have the flour blend already prepared so I could take the required amount from the larger batch, add several more ingredients to the flour blend, and then put all the ingredients together to make the dough. And it really wasn't that easy a dough to handle.

Gluten Free Scones

Now, it's 2015 and I have this recipe down to six basic ingredients plus whatever I'm using for the treat, such as chocolate chips or raisins or blueberries.

I use Gluten Free Bisquick pancake mix and so do away with gums and egg replacers, as well as reduce the amount of baking powder and baking soda required. And the dough is much easier to handle.

In 2010, anyone who baked gluten free goods expected to have to make flour blends in large batches and store them for use in recipes. We had blends of all sorts; rice, bean, corn, and potato flour blends were staples in the pantry, all stored in airtight containers.

This meant buying all these different kinds of flours and blending them in varying mixes and ratios and adding enhancers such as gums and egg replacer. I needed a pantry to store the equivalent of a couple of bags of wheat flour.

Now I have Gluten Free Bisquick Pancake Mix and Pamela's Gluten Free Bread Mix in my pantry.

It's a hell of a lot easier to bake gluten free in 2015 than it was in 2010. 

Gluten Free Lemon Bars

First Published Aug 26, 2013

Update: This recipe has stood the test of time. Watch the demonstration video on YouTube:

How to Make Gluten Free Lemon Bars Using Gluten Free Bisquick Mix

Thanks for reading. September, 2025

These gluten free lemon bars are a family favorite. Sweet with a bit of tartness, and a crust that has just the right texture. I credit the Gluten Free Bisquick Pancake Mix for that. The half cup of white rice flour gives the crust a bit more body, and the powdered sugar keeps it sweet.

For the crust:

1 cup Gluten Free Bisquick Pancake Mix

½ cup white rice flour

¼ cup powdered sugar

¼ teaspoon salt

6 tablespoons chilled gluten free butter spread

4 teaspoons to ¼ cup cold water

For the topping:

2 eggs

¼ teaspoon cream of tartar

1 cup sugar

1 tablespoon white rice flour

¼ teaspoon baking powder

¼ cup fresh lemon juice

Zest of one large lemon

Instructions:

Preheat oven to 350 degrees

Spray an 8x8 baking pan with cooking spray and line with parchment paper

Make the Crust

Whisk together the gluten free flour mix, white rice flour, powdered sugar and salt.

Cut the chilled butter into chunks and add it to the mix.

Use a fork or pastry blender to cut the butter into the flour mix.

When the flour mix is crumbly, use your fingers to break it down until it has a sandy feel to it.

Add two teaspoons of cold water and work it in with your fingers.

Continue adding one teaspoon of water at a time until the mixture feels sticky.

Add ½ teaspoon of water at time until the mixture holds together.

Transfer the mixture into the prepared pan and press it across the pan, making it as even as possible.

Place the pan in the oven and bake the crust for 20 minutes.

Make the topping

Five minutes before the crust is done baking, make the lemon topping.

In a bowl of a stand mixer, beat together the eggs and cream of tartar until light and fluffy.

Add the sugar, white rice flour and baking powder, the lemon juice and zest to the egg mixture and beat on medium speed until well blended and slightly thickened.

Take the crust out of the oven and pour the lemon mixture over the hot crust.

And Bake

Put the pan back into the oven and bake for 25 to 30 minutes. Allow to cool in the pan for at least one hour before cutting.

Sprinkle powdered sugar on top if desired. I don't usually do this, because I find the bars to be sweet enough, but a little extra sweetness is always an option.

Recipe for Gluten Free Brownies

First Published May 6, 2013

Update: While I favor the mixes for convenience, I like this recipe. It makes a cakey brownie the family likes, and uses Gluten Free Bisquick, a flour blend I can find in almost any supermarket.

You can watch the demo video of this recipe on YouTube: 

A Gluten Free Brownies Recipe made with Gluten Free Bisquick Flour Mix

Thanks for reading. October, 2025

Original Post: One of my New Year's resolutions was to create a recipe for really good gluten free brownies. I didn't want a goopy, overly sweet brownie; I wanted a delicate, cakey kind of brownie that held together when I cut a piece.

Two issues I encounter when experimenting with brownie recipes is the final product is either too wet or too dry. I search recipes online and many of the recipes call for a pile of dates in place of sugar, or massive amounts of butter. These are all too goopy.

The ones that call for sixteen different kinds of gluten free flour are too dry or crumbly, and/or have a chalky kind of aftertaste.

Hence, my resolve to create my own recipe. After several trials and errors, I have found the ultimate combination of ingredients and now have my gluten free brownie recipe.

Like many of my recipes, though, there's always room for play. I want to try adding a handful of chocolate chips, or maybe some crushed almonds. I gladly welcome suggestions in the comment section.

Recipe for Gluten Free Brownies 

Pre-heat oven to 350 degrees and butter an 8in. square pan

 

Dry Ingredients: 

1 1/4 cup Gluten Free Bisquick Mix

1/2 tsp salt

1/4 tsp baking powder

1 cup sugar

1/4 cup cocoa powder

Wet Ingredients:

1 tsp vanilla

2 eggs

1 stick gluten free butter, nearly melted

Instructions:

• Whisk together the Bisquick mix, salt, baking powder, and sugar.
• Sift in the cocoa powder
• Whisk the cocoa powder into the dry ingredients until blended
• Add the vanilla and eggs to the dry ingredients
• Stir to break up the eggs and start incorporating them into the mixture 
• Add the nearly melted butter and stir until the ingredients are blended and the mixture is thickened
• Pour into the prepared pan and bake for 30 minutes
• Allow to cool for one hour before cutting
• Sprinkle with powdered sugar, if desired

Resolution Update

Other than creating a brownie recipe, I also vowed to make more cooking videos. I'm working on that, as you can see.

 

I also vowed to start a gardening blog, which I did. Check out just az gardens to see how my gardens grow.

 

Haven't quite gotten the vegetarian meals my husband will actually like yet, but hey, the pizza bread I made the other night was meatless, and he liked that.

 

I also intended to exercise more. That, to, is a work in progress.

 

And finally, I resolved to find inner peace. Yea. That one is taking some work as well. But hey, I'm growing veggies and making brownies. So maybe it's all good.

Time to Make the Donuts

First Published Jan. 8, 2013

Update: This is a good recipe, and you can watch the demonstration video on YouTube:

Gluten Free Chocolate Donuts, An Easy Recipe: No Fryer Needed

Thanks for reading. October, 2025

Original Post: Donuts were practically a food group for us when the kids were young. Sunday mornings Bob or I would go to the Safeway down the street, which had a great bakery, or sometimes to Dunkin' Donuts, which wasn't quite so close to home. The kids, of course, loved the sweet cakey treats and it was an easy breakfast for a lazy day.

Donuts and Coffee

The Safeway down the street has closed. Bob and I aren't allowed the deep fried cakes because, well, they're deep fried. My son can't have them because he has to maintain a gluten free diet, and donut batter is made with wheat flour. Only my daughter the vegetarian can have donuts, but she doesn't eat many sweets these days, so donuts aren't around anymore in our house.

Until now!

Donut Pans

We missed donuts. We wanted donuts. So one day I saw in a Bed Bath & Beyond flier these nifty pans for baking donuts. The next chance I got I went to that cook's paradise and purchased two of them.

I've written a recipe for chocolate donuts that are pretty low in fat, comparatively speaking, and of course, gluten free. It's an easy recipe and you can store them in a cake saver or similar container for up to three days - if they last that long.

Gluten Free Chocolate Donuts
Makes 12

Dry ingredients:
1 1/4 cup Gluten Free Bisquick pancake mix
1/4 cup gluten free cocoa powder
1/2 cup granulated sugar

Wet ingredients:
1 egg
1/2 cup rice milk
1 tsp apple cider vinegar
2 tbsp softened gluten free butter

Directions:
-Preheat the oven to 425 degrees.
-Use a gluten free cooking spray and spray the two donut pans.

-Sift the GF Bisquick and cocoa powder into a large mixing bowl.

-Add the sugar and whisk the dry ingredients together.

-Add the wet ingredients to the dry ingredients and stir until well combined.

 

-Fill each donut round three-fourths of the way full, smoothing out the batter with a small spatula or the back of spoon.

 

TIP: Wet the spatula or spoon first. The moisture makes the batter easier to smooth.

 

Bake in the preheated oven for 7-to-9 minutes. Allow to cool in pans for 5 minutes. Slide a butter knife around the edges to loosen and remove the donuts from the pans. 

 

Try these with your morning coffee or tea, or with a cold glass of your favorite sort of milk. These are great for breakfast, for snacks and for dessert. The calorie and fat count is much lower than store bought donuts and of course, they're perfect for anyone on a gluten free diet.