Gluten-free Gourmand

Use this pastry flour blend for all pie crusts , pastries , and  waffles , or as an all-purpose flour. GF Pastry Flour Blend 150g white rice flour 50g sorghum flour 25g tapioca flour 25g potato starch 4g (1.5 tsp) xanthan gum Mix thoroughly. Total: 254g or a little less than 2 cups If you want a different amount of flour, you can multiply the amount or use these percentages:

These delicious and amazing cinnamon rolls are easily converted into a vegan recipe by subbing out the butter for coconut oil or other butter substitute of your choice.  The recipe is also easily doubled - just divide the dough into two parts before rolling out.  These are best eaten warm out of the oven, or if you want them next day you can spritz them all over with some water and re-heat them in the oven. Not-too-Slow Cinnamon Rolls Makes 4 large or up to 9 small cinnamon rolls Mix and assemble: 20 minutes Rise: 30-60 minutes Bake: 25-30 minutes In a large bowl, or the mixing bowl of your stand mixer with the paddle attachment, whisk together:

I've been working on this recipe for my mom, who requested an easier, faster recipe than a traditional all-butter pastry crust  without any egg.  This crust is every bit as good, and much easier to handle due to the egg.  Plus, it's just in time for making your first strawberry rhubarb pie of the season. Gluten-free Pie Crust Recipe Makes one crust.  Double for pies that need a top crust. mix time: 5 min rest time: 30 min (optional) cook time:  30-50 minutes filled (like apple pie) or  20 minutes pre-cooked for a custard filling or as a gallette

If you already have some puff pastry, croissant dough, or danish dough made, then assembling some raspberry squares is very easy.  It's also an impressive dessert to bring to any occasion.  You can use any fruit, fresh or frozen, instead of the raspberries.  Here I used frozen raspberries. Raspberry Pastry Squares Recipe This recipe makes as many pastry squares as you have ingredients for.   Prep time: 10 minutes (with pre-made pastry dough) Cook time: 20 minutes Heat the oven to 400 degrees.  Push through a fine mesh seive: apricot jam (optional) Set the jam aside.  Roll out to about 1/4" thick (or more): puff pastry, croissant , or danish dough Cut the dough into as many squares as needed, 2-4 inches per side.  Place the squares at least 1/2 inch apart on a parchment-paper lined sturdy baking sheet with sides.  (Do not use a baking sheet with no sides or you may start a grease fire.  Butter will probably come out of the d...

If you're making croissants anyway, Pain au Chocolat is easy.  All you need is your croissant dough , or Quicker, Easier Croissant Dough , and some high-quality chocolate. Roll out your croissant dough, but instead of cutting triangles keep the dough in rectangles.  Place a piece of chocolate about 1/4 of the way back from the leading edge. Using the parchment paper to support your croissant dough, carefully flip the leading edge over the chocolate. Keep rolling the dough around the chocolate gently until the whole think is rolled up. Let the  pain au chocolat  rise like you would a croissant.  Brush with egg wash and cook with your other croissants as directed.