Makes: one 8-inch tartServes: 6 to 8Introduction About this Recipe Recipe from Back to Baking Whitecap Books, 2011I have found that sorghum flour works best in a gluten-free pie crust recipe for taste and for ease in rolling. While the crust may crack a little when...
Makes: 1 8-inch (20 cm) square panServes: 25Prep Time: 15 minutesCook Time: 50 minutesIntroduction About this Recipe This cake is light, moist and fluffy. The method is very much like making a traditional gingerbread cake, so very easy to master.Ingredients ½ cup (115...
Makes: 36 mini cupcakesPrep Time: 75 minutesTotal Time: 93 minutesIntroduction About this Recipe The accent of the orange zest is pleasant in this classic loaf, but you can use lemon zest in place of it for an equally delicious accent.IngredientsCupcakes: ½ cup (115...
Makes: one 9-inch cakeServes: 10-12Introduction About this Recipe Recipe from Back to Baking Whitecap Books, 2011This simple French-style chocolate torte is super decadent. It absolutely melts away on the tip of your tongue.Ingredients 10 oz (300 g) bittersweet...
Makes: one 10-inch dessertServes: 12-16Introduction About this Recipe Recipe from Bake with Anna Olsonby Random House, 2016 Need a gluten-free dessert that is also festive and delicious? This roulade will be your new Yule log cake. This flourless dessert has also the...
Makes 24 bars (1x 9-inch/23 cm square pan)Prep Time: 10 minutesCook Time: 45 minutesIntroduction About this Recipe Recipe from Baking Day with Anna OlsonAppetite by Random House, 2020 As they bake, these bars will fool everyone into thinking there is an apple pie in...