Baking Gluten Free Recipe

Name: Baking Gluten Free
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 sticks butter; 1 1/8 cups granulated sugar; 1 1/4 cups brown sugar can use light brown sugar or substitute with palm sugar; 2 large eggs farm fresh preferably; 1 1/4 teaspoons baking soda; 2 teaspoons vanilla natural, I prefer to use Madagascar Vanilla as it has a richer flavor; 2 cups all purpose gluten free flour; 1 2/3 cups gluten Free Cassava Flour; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons salt I prefer to use Kosher salt; 1 1/4 pounds bittersweet chocolate chips use chips that are 60%-70% cacao for a richer taste; 1 bag semi sweet chocolate chips; 1 stick butter I use Kerrygold Irish Butter or fresh butter from the Farmers Market; 1/2 cup sugar sometimes I use 1/2 brown sugar and 1/2 granulated sugar for a richer taste; 1/4 teaspoon salt Kosher; 1 cup water; 1 tablespoon vanilla I use Madagascar Vanilla or a vanilla bean; 1 cup all-purpose gluten-free flour I use Gluten-Free Pantry Mix for this recipe; 1/4 cup ricotta cheese; 1 teaspoon cinnamon; 4 eggs; olive oil

Servings: persons

2 1/2 sticks butter
1 1/8 cups granulated sugar
1 1/4 cups brown sugar can use light brown sugar or substitute with palm sugar
2 large eggs farm fresh preferably
1 1/4 teaspoons baking soda
2 teaspoons vanilla natural, I prefer to use Madagascar Vanilla as it has a richer flavor
2 cups all purpose gluten free flour
1 2/3 cups gluten Free Cassava Flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt I prefer to use Kosher salt
1 1/4 pounds bittersweet chocolate chips use chips that are 60%-70% cacao for a richer taste
1 bag semi sweet chocolate chips
1 stick butter I use Kerrygold Irish Butter or fresh butter from the Farmers Market
1/2 cup sugar sometimes I use 1/2 brown sugar and 1/2 granulated sugar for a richer taste
1/4 teaspoon salt Kosher
1 cup water
1 tablespoon vanilla I use Madagascar Vanilla or a vanilla bean
1 cup all-purpose gluten-free flour I use Gluten-Free Pantry Mix for this recipe
1/4 cup ricotta cheese
1 teaspoon cinnamon
4 eggs
olive oil

1
Crack eggs into a separate bowl and sprinkle baking soda on top of eggs, set aside for 10 minutes. This will allow the fatty acids to interact with the baking soda creating bubbles on the surface.
2
Sift flours, baking powder and salt 3-4 times and place into a separate bowl to be added into mixture later.
3
Place room temperature butter in KitchenAid(R) stand mixer and begin creaming for 2-3 minutes, utilizing the flat beater attachment on medium speed. Next add in sugar(s) and cream mixture for 6-8 minutes on medium-high. The volume of butter and sugar will increase as air is being whipped into the mixture. Slowly add in eggs and baking soda mixture one egg at a time, so as to fully incorporate into the butter and sugar mixture. Add in vanilla, making sure it's mixed in completely before adding in dry ingredients.
4
Reducing speed on KitchenAid(R) stand mixer, add in dry ingredients into the batter. Add in chocolate chips and mix on low without breaking the chips as mixing.
5
Sift flour and cinnamon together 3-4 times and set aside. In a medium saucepan add in butter, salt, sugar, and water, bringing to a boil.

2976

kcal

Calories

150

Fat

363

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 1/2 sticks butter, 1 1/8 cups granulated sugar, 1 1/4 cups brown sugar can use light brown sugar or substitute with palm sugar, 2 large eggs farm fresh preferably, and more.

Yes, Baking Gluten Free falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Baking Gluten Free

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