One of the biggest obstacles people face when going gluten-free is getting used to new ingredients and their often higher prices. They are also sometimes harder to find. However, once you get the hang of it, baking is just as easy (or difficult) as it always has been.
Since this particular brand of oven-baked joy is my cup of tea, I’d like to share my go-to ingredients and favorite recipes (found for free online!) I buy quite a bit online, mostly on Amazon, but some things can be bought in stores. I will include affiliate links where applicable, but also mention when you can probably get items locally.
This is my preferred brand for a fine, light texture perfect for cookies and cakes.
I buy this at my local Trader Joes and it includes the almond skins and is very course – cookies baked with this come out more like oatmeal cookies than regular chocolate chip. It’s also good for making buns or “bread” for a more whole grain texture.
This can also be found at my local Wegmans, Whole Foods, etc. I’m not as picky about brand with this stuff. I haven’t tried one that didn’t work as of yet.
Grade B Maple Syrup
This has to be my secret weapon ingredient. Using this recreates the right flavor profile for chocolate chip cookies, which traditionally would use white and brown sugar. I buy it at Trader Joes and find the Grade B is way better than the thinner, less rich Grade A.
This can also be bought in most stores and is great for replacing butter, if you are very dairy intolerant. It works surprisingly well.
Palm Shortening aka Vegan Shortening
Somehow this isn’t a trans-fat nightmare and is considered a safe alternative. I don’t use it much, but have on occasion when you need a completely neutral flavor. You can also use this as a sub for things like butter or lard.
This is a low carb product that I use in icings and as the sweetener in homemade ice cream (it keeps it from getting rock hard). I use this powdered version in all applications, sometimes cutting the suggested amount (the granular version doesn’t taste as sweet to me and I get more bang for the buck with this).
This brand is great in my coffee and I can sometimes get away with using a little bit in place of caloric sweeteners but doesn’t generally work that well in baked goods all by itself. You only need the tiniest bit of this – I use the undiluted version so it doesn’t measure like sugar at all. I prefer not to pay for the bulking agents.
|Choc Chip Macaroons|
|Chocolate Chip Cookies|
All the recipes are Paleo-friendly, but not necessarily Low Carb (LC). I’ve noted the ones that use non-caloric sweeteners as LC, in case you want to especially use those to avoid as many carbs as possible or avoid them due to the questionable ingredients. For me, I’ve determined that Swerve and Stevia are within my comfort zone of safety, but I do not use or advocate the use of aspartame, Splenda, or other more widely available artificial sweeteners. I also avoid Truvia, which is neither True, nor Stevia. And, it tastes bad. BAD.
On to the links!!!!
|The Wonder Bun|
My version of the Wonder Bun
I don't eat a lot of bread-like things anymore. They simply aren't worth the time or energy, most of the time. But when I just need something, this does the trick! I use these mostly for open faced melted cheese to go with Tomato Soup and as croutons in French Onion Soup. I don't usually bother for burgers anymore, but it works well for those, too.
The Food Lovers
Chocolate Chip Cookies
I often use melted butter in place of the coconut oil (both work well!) and sometimes swap white chocolate chips and macadamia nuts for the chocolate chips. If you use chocolate chips, any brand will work. They just list the allergy-friendly type for sensitive folks. The Enjoy Life ones are awesome, just a bit pricier, if that’s not a concern for you.
These are a huge hit every fall and have the added benefit of being vegan - everybody can enjoy them!
Gingerbread Men or their Updated Version
I’ve made the original version as instructed with cookie cutters, but also made them without rolling them out, using my cookie-disher, and smooshing them down before baking. I make royal icing either with organic powdered sugar or powdered Swerve. I either pipe it on all fancy-like when using the cookie cutters or just slather it on when doing the regular cookies. Both ways taste incredible. I haven't tried their updated version, but I'm sure that's wonderful, too. Maybe better since they revised it? Hard to imagine since I LOVE the original.
|Sticky Bun Cake|
Cinnamon Bun Muffins (almond flour)
Cinnamon Bun Muffins (coconut flour)
Sticky Bun Cake (my adapted version of the above) (LC)
I make some version of the above three recipes quite often. So easy and delicious!
The Paleo Parents
Chocolate Chip Macaroons
The salty-sweet combo of these is off the charts good. If you use dairy free chocolate chips, these are completely vegan (and autoimmune Paleo compatible without the chips).
The Urban Poser
These are incredible. That is all.
All Day I Dream About Food
This has to be hands-down the best completely low carb cake I've ever made. It tastes a lot how I remember those marble poundcakes at Starbucks.
Pumpkin Cheesecake Muffins (LC)
Also Starbucks-inspired. Hmm...
Cinnamon Rolls (LC)
This recipe uses a somewhat controversial ingredient called Psyllium Husk Powder. Please read this post about its safety – this is why I use it. It makes gluten free baked goods have the right doughy texture for things like this recipe. Just don’t buy a huge thing of it, like I did! You need very little per recipe. I also generally just use royal icing made with Swerve on these, too (like the gingerbread cookies). This Brown Butter Icing recipe is also amazing, though.
My Mint Milano Creations
This recreation went amazingly well and hit on some deep childhood memories. The originals were always my favorite cookies and I could easily eat a whole box of them all at once. Making them from scratch with better ingredients staves off the urge to binge on them.
There are so many great recipes out there but these are my favorites that I go back to over and over. I hope this helps you get started and have some success right away. I would also recommend browsing the websites I linked to above for more recipes – they are generally trusted sites with great content. For more recipe ideas, follow me on Pinterest!