The Gluten Free Baking Show

Learn how to make a classic “dump and stir” doughnut that is amenable to modern twists. You’ll learn how to fry without a fryer, how to make a simple chocolate sauce, and most importantly how to make perfectly cooked Churros. You will be able to impress your friends and family with fresh, homemade doughnuts. For Chocolate Sauce, listen to 10:52 Find the recipe at gfbakingshow.com If you would like to support the show, click here.

It’s time for some savory meals. Join me to learn about homemade Asian mains that will help you expand your repertoire. Dumplings Vietnames Crepes 8:28 Savory Rice Cake 14:18 Make a Donation & help cover costs associated with running the show.

If you have ever wanted to know how to make your cookies more chewy or crisp or moist the next day, you have come to the right place. In today’s episode I’ll discuss aspects of baking that affect texture. Furthermore, if you would like to learn about how specific ingredients affect cookies, such as more sugar or flour, check out the show notes at GFbakingshow.com Show Outline: Butter Cookies 3:44 Experiment with Flavor (butter cookies) 6:44 Chocolate Chip Cookies 13:00 Bake Time 13:37 Recipes: Classic Butter CookiesChocolate Chip CookiesChocolate Chip Peanut Butter BarsDouble Chocolate Hazelnut Cookies

This cake is one of my favorites. It is a chocolate cake with a classy ganache finish. And the ganache frosting takes less than 5 minutes to make! Hard to beat. This recipe also has a dairy free option which I love. I hope you give this cake a try and feel confident adding a new technique to your baking repertoire. Enjoy! 🙂 Ganache 9:45 See the Video at gfbakingshow.com Show notes: what to do with leftover ganache, plus a link to the recipe/video.

I didn’t used to be a bread baker, and honestly I’m still pretty new to it, but there are few things as rewarding as a fresh whole grain loaf. In this episode, I’ll talk about a light whole grain Hot Cross Buns recipe flavored with orange zest, figs, and toasted almond and what to look for to get great results. Then I’ll share a classic boule loaf with you—the kind that has a chewy, robust crust. And you’ll learn how to get that crust without a commercial oven. Hot Cross Buns 2:50 Boule 8:50

I talk about two treats that are bound to make your holidays festive: that glorious German loaf called Stollen and the mysterious Mincemeat Pie. They are both delightful treats that are easier to make than they appear, making them a delightful addition to your holiday or winter dinners. Mincemeat Streusel Pie Stollen Loaf 9:10 To go to the show notes for today's episode click here.

Eclairs are a classic French pastry filled with pastry cream and, in this case, topped with chocolate. In this episode they are demystified and made achievable for home bakers. The pastry is made from a dough called, pâte à choux, which is used to make a handful of delightful desserts. The filling, pastry cream, is equally versatile and an ingredient in many pies, tarts, doughnuts, and cakes. Eclairs not only expand your confidence and baking knowledge, they are sure to wow any guest. Enjoy! More at GFBakingshow.com Outline: -Pastry Cream -Choux Pastry 6:20

This show is all about tarts. I discuss how to make the perfect, classic tart shell and how to keep it crisp. It’s a foolproof recipe with a vegan option and I walk you through what to look for to get great results. Next I discuss two fillings: a classic chocolate one and a fruity one with unique flavors. I’ll talk about how to play with flavor as well as why each step in the recipe is critical. Enjoy! Find the show notes or recipes at gfbakingshow.com Tart Crust Chocolate Filling 9:10 Cranberry Tart 13:20 No Fail Pie or Tart Crust (Oat and Almond)

Aran Goyoaga is the James Beard-recognized creator of Cannelle et Vanille and her new gluten free cookbook is of the same name. Her recipes are influenced by her Basque upbringing, where food is a central part of the culture. Aran Goyoaga’s work has been featured in The New York Times, Food & Wine, Bon Appetit, and Vogue, among others.

How do you know when your bread is done proofing? How do you know when your bread is done baking? Why is salt important when you’re baking bread?We’ll explore the basics of bread making through three classic recipes: baguettes, brioche (8:35), and pita bread (15:36). Enjoy! See the recipes or Show Notes: Brioche - My personal favorite! French Bread Pita Bread - Check out my previous interview with award-winning author Reem Kassis for excellent meals paired with pita bread.

Our guest today is Quelcy Kogel. She is a food and prop stylist, photographer, and cookbook author. Her recipes have been featured in Bon Appetit, BuzzFeed, and HuffPost Taste among others. She talks with us about her Gluten Free Grains Cookbook, which features numerous baked goods and desserts. Her professional website, Quelcy.com, like her cookbook radiates passion, skill and a dedication to the art and craft of food that few possess.

Today we talk briefly about American doughnut history. Then we dive into some recipes: how to make a classic doughnut, lime-infused cheesecake, and a vegan “milkshake” or nog. Cheesecake 9:45 and a 6-Ingredient No-Bake Honey Lemon Cheese Cake Peanutbutter “Milkshake”/nog 15:28 Find recipes here

Reem Kassis is best known for her cookbook, The Palestinian Table. In the book she tells stories about her childhood—growing up in Palestine and she shares some fabulous recipes. She never expected to end up cooking professionally. She left Palestine to pursue a degree in business and worked in the industry for years before she decided to take cooking to the next level, which she definitely did. Her cookbook was the Winner of the Guild of Food Writers First Book Award and a James Beard nominee for Best International Cookbook. I should note here that Reem’s cookbook is not gluten free but many recipes are naturally gluten free or can be adapted to be gluten free. I often use quinoa or millet in place of wheat grains. Herbs & Spices: 6:33 Taboon flatbread 10:44 Elements of good cooking 13:37 Desserts 16:59

In this episode we talk about an unusual but well-loved flatbread that is common in parts of France and Italy. Then I will share an awesome quickbread/muffin recipe that has almost no sugar and we will finish off with a paleo and vegan Mexican candy.

Join us this week for adventures with crepes, protein-rich “polenta” cakes (vegan and paleo), and a dessert that (when made correctly) is absolutely amazing. Outline: -Crepes - some new takes on an old recipe -Amaranth “Polenta” Cakes 6:32 -Bread Pudding with Caramel Cognac Sauce 11:40

Let’s visit Italy, South America, and France! I’ll discuss four recipes from Alice Medrich’s wonderful cookbook, Flavor Flours. I'll also talk about different types of cocoa powder, flours, and some other delicious whole grain recipes. Show Outline: Panforte Nero Alfajores 6:34 Chocolate Sables 10:35 -Types of Cocoa Powder 11:05 Rich Chocolate Cake - 16:38 -Teff flour 18:22 My recipes: Lavender Oat Cookies - Vegan (lavender flavor is optional) Vegan Chocolate Sables Crunchy Cranberry Glazed Cookies (inspired by Trader Joe’s “Dunkers”)

Alice Medrich is well-known in the food world for her expertise with chocolate, French pastry, and baking. In fact, she introduced one of America’s treasured desserts, the chocolate truffle, which, in the 1970’s and 80’s, was virtually unknown. We’ll talk about her journey and what it was like to be part of a food movement that is still influencing us today. And, we’ll also dive into her most recent cookbook, Flavor Flours. It’s a celebration of grains that are gluten free and she teaches us what those grains—or flours in this case—can offer us when married with the impeccable craft of a fantastic baker. Alice Medrich, has won numerous awards for her cookbooks, including James Beard awards and a Julia Child first cookbook award.

This episode is all about crackers. Learn how to make simple, healthy snacks at home. We’ll cover everything from rich buttery crackers, to crackers packed with seeds, to crackers made with cooked whole grains! All of the recipes are dairy free and there are two vegan and paleo recipes.

Today we talk about desserts from David Leite’s cookbook, The New Portuguese Table. David Leite is the founder of Leite’s Culinaria, which was the first food blog to win a James Beard Award in 2006 and again in 2007. David Leite was also awarded the Julia Child first book award for his cookbook The New Portuguese Table. I can only imagine that these gluten free versions of Portuguese desserts are as good as the wheat versions. They will certainly be a regular part of my baking repertoire, and I hope you enjoy them too.

You can make a convincing case that food defines who we are, and often who we are not. We talk about this and much more with food writer and memoirist David Leite about his most recent book, Notes on a Banana: A Memoir of Food, Love and Manic Depression. He’s the founder of Leite’s Culinaria, which was the first food blog to win a James Beard Award in 2006 and again in 2007. David Leite was also awarded the Julia Child first book award for his cookbook The New Portuguese Table. His articles have appeared in the New York Times, Bon Appétit, Gourmet, Los Angeles Times, among many others. He joins us to talk about his memoir. Join us next week on The Gluten Free Baking Show podcast (GFbakingshow.com) to learn more about Leite’s recipes.