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Fresh

Baked

Bakery consulting

freshbakedconsulting.com 

GLUTEN FREE FLOUR

Use cup for cup in any recipe calling for gluten free flour


2 cups sorghum flour(or 1 cup each brown and white rice flour)

1 1/2 cups tapioca starch

1/2 cup potato starch

3/4 teaspoon xanthan gum


Sift together 3 times with a fine mesh strainer , store in a dry cupboard in a tightly sealed container.



GLUTEN FREE PIZZA CRUST

Makes 2  8 inch crusts


3 cups "freshbaked" gluten free flour

1 tsp sea salt

3 tablespoons sugar or honey

1 tbsp dry tradition yeast

1 1/4 cups warn water (105F)

1 tablespoon olive oil


In a small bowl whisk yeast, sugar or honey  and warm water until yeast is foamy , add olive oil.  In  a large bowl with a wooden spoon combine flour and salt. Add yeast mixture and stir until combined (the dough will be very soft).


Divide dough into 2 parts and pat out into a round shape on a floured board (use your gluten free flour!). Let rest for 30 minutes.

Preheat oven to 400F and line a large baking tray with parchment. Grease the paper with olive oil and sprinkle with cornmeal.

Pat each round out onto the tray into a 8 inch circle (it will be very thin). Let rest 15 minutes.

Bake for approx 20-25  minutes until golden brown. Top with your favorite pizza toppings and broil until bubbly.



GLUTEN FREE PUMPKIN MUFFINS

Makes 12 medium size muffins

Preheat oven to 325F and line a muffin pan with paper cups.


4 eggs or 1/2 cup  ground flax seeds + 3/4 water 

2 cups sugar

1 3/4 cups pumpkin puree

1 1/4 cups melted coconut oil

3 cups "freshbaked" gluten free flour

2 teaspoons baking powder

2 teaspoons baking soda

1 tablespoon pumpkin pie spice

1 teaspoon xanthan gum

1 cup chocolate ship or pumpkin seeds.


In a medium bowl whisk pumpkin, eggs (or flax seeds mixed with water), sugar and oil until smooth.

In a another bowl sift together flour, pumpkin pie spice, baking soda, baking powder and xanthan gum.

Pour the dry ingredients over the pumpkin mixture and stir gently until just combined. Fold in chocolate chips or pumpkin seeds.

Scoop into prepared tin and bake for approx 25 minutes until golden and tops are springy.