GLUTEN FREE BAKING SPRAY RECIPES

Name: The BEST Gluten-Free Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Yield: 12
Ingredients: 1 ¾ cups Bob’s Red Mill 1:1 Gluten-Free Baking Flour, see note ((9 ounces; 255 grams)); 1 ¾ cups granulated sugar ((12 ½ ounce; 354 grams)); 1 cup natural cocoa powder ((3 ounces; 85 grams)); 2 teaspoons baking powder; 1 teaspoon salt; ½ teaspoons baking soda; 1 cup milk or coffee ((8 ounces; 226 grams)); ½ cup vegetable oil ((3 ½ ounces; 100 grams)); 3 large eggs ((about 6 ounces; 170 grams out of shell)); 4 cups powdered sugar ((16 ounces; 453 grams)); ½ cup natural cocoa powder ((1 ½ ounces; 42 grams)); 1 cup butter, softened ((8 ounces; 226 grams)); 4 tablespoons milk, divided ((2 ounces; 56 grams)); ½ teaspoon salt

THE BEST GLUTEN-FREE CHOCOLATE CAKE - GLUTEN-FREE …

The BEST Gluten-Free Chocolate Cake - Gluten-Free … image

Easy Gluten-Free Chocolate Cake. This rich and moist cake is perfect for birthdays. Dairy-Free Option Included.

Provided by Elizabeth

Prep Time 15 minutes

Cook Time 30 minutes

Yield 12

Number Of Ingredients 14

Ingredients

1 ¾ cups Bob’s Red Mill 1:1 Gluten-Free Baking Flour, see note ((9 ounces; 255 grams))
1 ¾ cups granulated sugar ((12 ½ ounce; 354 grams))
1 cup natural cocoa powder ((3 ounces; 85 grams))
2 teaspoons baking powder
1 teaspoon salt
½ teaspoons baking soda
1 cup milk or coffee ((8 ounces; 226 grams))
½ cup vegetable oil ((3 ½ ounces; 100 grams))
3 large eggs ((about 6 ounces; 170 grams out of shell))
4 cups powdered sugar ((16 ounces; 453 grams))
½ cup natural cocoa powder ((1 ½ ounces; 42 grams))
1 cup butter, softened ((8 ounces; 226 grams))
4 tablespoons milk, divided ((2 ounces; 56 grams))
½ teaspoon salt

Steps:

For the Gluten-Free Chocolate Cake
For the Chocolate Frosting

THE BEST GLUTEN-FREE BLUBERRY MUFFIN RECIPE

The Best Gluten-Free Bluberry Muffin Recipe image

These gluten-free blueberry muffins are packed with fruit and topped with a little granulated sugar to give the muffin top a pleasant crunch.

Provided by GlutenFreeBaking.com Elizabeth Barbone

Categories Breakfast

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 15

Number Of Ingredients 10

Ingredients

2 cups Bob's Red Mill 1-to1 Baking Flour* ((9 3/4 ounces / 275 grams))
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened ((4 ounces/ 113 grams))
3/4 cup granulated sugar ((6 ounces/ 170 grams))
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk ((4 ounces / 150 grams))
2 cups blueberries
1/4 cup granulated sugar (optional, for topping)

Steps:

Preheat oven to 350 degrees F. Lightly grease 15 muffins cups or line them with paper liners.
Whisk together the flour blend with the baking powder and salt in a small bowl. Set aside.
In a large bowl, combine butter and granulated sugar. Beat on medium-low speed until thick. With the beater still running, add the eggs. Beat until combined.
Add the dry ingredients and mix on low speed. Mix until thick. Stop the mixer and add the milk and vanilla extract. Mix until a thick batter forms.
Gently fold in the blueberries with a rubber spatula.(If you are using frozen or cold blueberries, the batter will get VERY thick. This is totally normal.)
Spoon batter into prepared muffin pans. Fill each cavity about 2/3 full. Top each muffin with about 1 teaspoon of granulated sugar. (The sugar topping is optional.)
Bake until a cake tester inserted into the center of one of the muffins comes out clean, about 25 minutes.
Allow muffins to cool in the pan for five minutes and then transfer to a wire rack to cool completely.

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