Prep Time: 10 mins | Total Time: 10 mins

Ingredients

9 cups all-purpose flour

1 cup nonfat dry milk powder

5 tbsp baking powder

1/4 cup white sugar

1 tbsp salt

1 cup vegetable shortening

Instructions

1. Whisk flour, dry milk powder, baking powder, sugar and salt in a large bowl until thoroughly combined. Cut hortening in to dry ingredients with a pastry cutter, about 1/2 cup at a time, until mixture resembles cornmeal. Store in an air-tight container for up to 3 months.

Ingredients

3/4 cup (195g) milk, warmed

1/2 cup (118g) water, warmed

2 tbsp sugar

2 tbsp butter, melted

1 tbsp olive oil

1 1/2 tsp dry active yeast

4 cups (480g) Jovial all-purpose Einkorn flour, plus more for dusting

1 1/4 tsp sea salt

Instructions

1. In a large bowl combine the milk, water, sugar, butter, oil and yeast.
2. Add flour and sprinkle the salt on top.
3. Mix until the flour is absorbed by the liquid. The dough will be very wet and very sticky, but do not add flour. Cover the bowl with plastic wrap and let rise for 45 minutes.
4. Dust your work surface and the dough with a few tbsp flour. Shape the loaf and place in buttered 8 1/2″ x 4 1/2″ loaf pan. Cover the pan with buttered plastic wrap and let rise for 30 minutes.
5. Preheat the oven to 400°F. Remove the plastic wrap and place the loaf in the oven. Reduce the oven temperature to 375°F and bake for 40 minutes until browned on top.
6. Allow the loaf to cool in the pan for 15 minutes then place the loaf on a cooling rack to cool completely before slicing.

Notes

If you cannot eat dairy, you can easily exchange a grain beverage like rice milk for the milk and vegetable spread or oil for the butter and the results will be pretty close.

Makes 1 large pizza crust or 8 calzone shells

Ingredients

2 1/2 cups flour

1 cup hot water (120-130°)

1 tbsp sugar

2 tbsp oil

1 tbsp yeast

1/2 tsp salt

Instructions

1. Mix flour, sugar, yeast and salt. Add in water and oil. Mix well. Knead 5 minutes. Roll out to fit pizza pan. Bake at 400°F for 10-12 minutes.

Makes 1 dozen

Ingredients

1 recipe Orange Crumble Topping (recipe follows)

2 cups all-purpose flour

1 cup sugar

2 tsp baking powder

1/4 tsp salt

1 cup fresh or frozen cranberries

2 large eggs

1/2 cup butter, melted and cooled

1/2 cup milk

1/2 cup sour cream

Instructions

1. Preheat oven to 400°F. Grease and sugar a 12-cup muffin pan, set aside.
2. Prepare Orange Crumble Topping; set aside.
3. In a medium bowl, combine flour, sugar, baking powder, and salt. Add cranberries, stirring to combine.
4. In a separate bowl, whisk together eggs, butter, milk and sour cream. Add egg mixture to flour mixture, stirring just until ddry ingredients are moistened. (batter will be lumpy, do not over mix). Evenly divide batter among muffin cups (cups will be almost full). Evenly divide orange crumble topping over top of batter. Bake for 18-20 minutes, or until a toothpick inserted in center comes out clean. Cool in pan for 10 minutes.

Orange Crumble Topping

Makes 1 dozen

Ingredients

1/4 cup sugar

1/2 cup all-purpose flour

1 1/2 tsp grated orange zest

1/4 tsp ground cinnamon

1 tbsp butter, melted

Instructions

1. In a small bowl, combine sugar, flour, orange zest and cinnamon. Add melted butter, stirring until crumbly.

Course: Breakfast | Cook Time: 20 mins | Total time: 35 mins | Servings 12 muffins

Ingredients

6 tbsp coconut oil

2/3 cup granulated sugar

1 egg

3/4 teaspoon vanilla extract

1/2 tsp almod extract

2/3 cup milk

1 1/4 cups all purpose flour

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 tsp cinnamon* optional

3/4 cup toasted slivered almonds

1/2 cup sweetened shredded coconut

Instructions

1. Preheat oven to 350°F. Line muffin tin with paper liners and set aside.
2. In a large bowl, stir coconut oil and sugar together to combine, Add in egg, vanilla and almond extracts. Scrape bowl and stir again briefly.
3. Add in all dry ingredients to bowl. Start to mix slowly while streaming in milk. Scrape sides and mix again until batter is smooth, 20-30 seconds.
4. Reserve 1-2 tbsp of toasted almonds.
5. Stir in remaining almonds and coconut to batter. Spoon into prepared muffin tins. Top with reserved almonds. Bake 20 minutes or until toothpick comes out clean or with a few moist crumbs when inserted. Cool 5-10 minutes before serving.

Notes

* I think the original muffin recipe I tried in New Orleans had a hint of cinnamon in it, but I didn’t add any to this recipe. BUT, feel free to add a little into these. A little spice would be divine!

Ingredients

1 cup dark brown sugar

2 1/2 cups flour

1 1/2 tsp. baking soda

1 tsp cinnamon

1 tsp ground ginger

1/2 tsp salt

1/4 tsp nutmeg

1 egg

1/2 cup molasses

1 cup buttermilk

1/2 cup unsalted butter, melted

Instructions

1. Preheat oven to 350°F and spray/line muffin tins.
2. Combine sugar, flour, soda salt and spices in a bowl mix the egg, molasses, milk and butter. Add the wet ingredients to the ry and stir until just blended.
3. Add to muffin tins (about 3/4 full, these muffins don’t rise too much so you don’t have to worry about them overflowing) and bake for 15 minutes. If making normal-sized muffins, it’ll be more like 20 minutes. Muffins are done when a toothpick inserted into the center comes out clean.

Yield: 12 biscuits

Ingredients

Biscuit:

2 cups H-E-B Organics All Purpose Flour

1 tbsp baking powder

1/2 tsp baking soda

3/4 tsp salt

1/2 tsp garlic powder

1 cup milk

1/2 cup butter, melted

1 cup shredded cheddar cheese

Baste:

3 tbsp butter, melted

1/4 tsp garlic powder

1/4 tsp parsley

Instructions

1. Preheat oven to 450°F and lightly spray a baking sheet.
2. In a medium bowl, stir together flour, baking powder, baking soda, salt, and garlic powder.
3. Add milk, melted butter and cheddar cheese to the dry mixture. Stir until well mixed.
4. Drop 1/4 cup servings of the dough onto the baking sheet.
5. Bake for 12-14 minutes.
6. While baking, combine the melted butter, garlic powder and parsley for the baste.
7. After removing from the oven, brush the baste over the top of the biscuits.

Prep Time: 20 mins | Bake: 40-50 mins | Total: 2 hrs 40 mins | Yield: 1 loaf

Ingredients

3 cups (360g) King Arthur Gluten-Free Measure for Measure Flour

2 tbsp (25 g) granulated sugar

1 1/2 tsp instant yeast

1 tsp (6g) table salt

3/4 cup (170 g) warm milk

4 tbsp (57g) butter, softened

4 large eggs

Instructions

1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Place the flour, sugar, yeast and salt in a bowl, or the bowl of your stand mixer. Mix until combined.
2. Using an electric mixer ( hand mixer or stand), on low speed, drizzle in the milk, beating all the time; the mixture will be crumbly.
3. Add the butter and continue beating until thoroughly blended.
4. Add the eggs one at a time, beating each in thoroughly before adding the next. Scrape the bottom and sides of the bowl, then beat at medium speed for 3 minutes to make a very smooth, thick batter.
5. Cover the bowl and let the thick batter rise for 30 minutes.
6. Scrape down the bottom and sides of the bowl, gently deflating the batter in the process.
7. Lightly grease an 8 1/2″ x 4 1/2″ loaf pan or a 9″ x 4″ gluten-free bread loaf pan.
8. Scoop the dough into the pan. Using a spatula or your wet fingers, form a dome down the length of the dough to make a loaf-like shape.
9. Cover with greased plastic wrap (or the reusable wrap of your choice), and set in a warm place to rise until the loaf barely crowns above the rim of the 8 1/2″ x 4 1/2″pan or comes to within 3/4″ of the rim of the 9″ x 4″. This should take about 30-60 minutes, depending on the warmth of the kitchen.
10. Towards the end of the rising time, preheat the oven to 350°F.
11. Bake the bread for 40-50 minutes, until golden brown. Its internal temperature will be at least 200°F.
12. Remove the bread from the oven , turn it out of the pan, and cool it on a rack before slicing.
13. Store bread wrapped in plastic wrap at room temperature for 24 hours, or slice and freeze for longer storage and grab-and-toast convenience.

Tips

For higher rising biscuits, cut straight down , with a floured cutter; don’t twist cutter.

Why the 10-minute rest before serving? Gluten-free biscuits need the rest to allow the starches to finish setting up, and to let their outsides get crisp.

To make sweeter biscuits for shortcake: Whisk 2 tbsp of sugar into the baking mix and butter; and add 2 tsp vanilla to the milk and eggs mixture. Sprinkle the tops of the biscuits with sugar before baking, if desired. Bake as directed.

Be aware: some of your baking ingredients might be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.

Prep Time: 10 mins | Bake: 25 mins | Total: 35 mins | Servings: 8

Ingredients

6 large eggs

1 cup packed grated zucchini (no need to squeeze the moisture out of the zucchini!)

1/3 cup coconut oil, melted, or unsalted Kerrygold butter

1/4 cup granulated sweetener*** (Stevia or monk fruit) + extra if using on top, or replace with drops of non sugar alcohol sweetener like 100% monk fruit or stevia (add to taste for sweetness)

2/3 cup coconut flour

1 1/2 tsp baking powder

2 tsp pumpkin pie spice mix

1 tsp vanilla extract

1/4 tsp salt

Optional: 3 tbsp granulated stevia mixed with cinnamon or brown sugar stevia for a crunchy topping, if desired

Instructions

1. Preheat the oven to 350°F.
2. Grate the zucchini with a hand held grater or a food processor with a grating attachment. Grate enough for packing one cup. NOTE: If you prefer not to see green specks in your muffins, peel the zucchini first. There is no need to try and squeeze out any moisture out of the zucchini.
3. Mix all the dry ingredients together in a medium bowl and set aside
4. Melt the coconut oil or butter in a small saucepan or the microwave (use a glass bowl – do slowly so it doesn’t splatter; best to cover with parchment paper or a paper towel).
5. Beat the eggs with an electric mixer (use a wire whisk attachment) or in a food processor until pale and about doubled in size. This takes about 3 minutes.
6. Add all the other ingredients except the zucchini and mix well.
7. Stir in the zucchini.
8. Line a muffin pan with paper cups or silicone muffin liners (so worth buying: they don’t stick and are reusable!!!) and fill each cup 2/3 full with the muffin batter. Using a scoop (“disher”) will make it super easy as well.
9. Sprinkle stevia topping (if desired) on top of each muffin for a little extra texture. Bake 25-30 minutes or until lightly browned on top and a skewer inserted comes out clean.

Notes

TIP: If you want lighter, fluffier muffins, separate the eggs and whip the egg whites separately and then fold into the batter after all the ingredients are mixed.

***If you are sensitive to sugar alcohols, do not use granulated no-sugar sweeteners as these contain sugar alcohols like erythritol, xylitol, etc. Use pure Stevia powder or drops, or 100% Monk fruit drops. Powdered Monk fruit always contains erythritol.

Prep Time: 25 mins | Bake: 20-25 mins | Total: 2hrs 25mins | Yield: 12 knots

Ingredients

Dough:

1 1/8 tsp instant yeast, half of the packet included with mix

3/4 cup (170g) water, lukewarm

2 tbsp (25g) olive oil

1 1/3 cups (146 g) King Arthur Keto Wheat Pizza Crust Mix, half the packaged mix

Topping:

4 tbsp (57g) butter

2-6 cloves garlic, finely chopped (about 1 tbsp)

1 tbsp Parsley or chives, finely chopped, optional

1/8-1/4 tsp table salt, depending on wether you use salted or unsalted butter

Parmesan cheese, finely grated; optional

Instructions

1. Lightly grease a baking sheet, or line it with parchment paper.
2. To make the dough: Combine all the ingredients and mix and knead — by hand or stand mixer fitted with the dough hook — until the dough is bouncy and firm , about 2 minutes. Cover the dough and let it rise until puffy, about 1 hour.
3. Divide the dough into 12 equal pieces and roll each into a rope about 5-6″ long.
4. Tie each rope into a knot and place in the prepared baking sheet. Cover the knots and let them rise until puffy, about 30 minutes. Toward the end of the rising time, preheat oven to 350°F.
5. To bake the knots: Bake the knots for 20-25 minutes, until they’re golden brown.
6. To make the topping: While the knots are baking and cooling, melt the butter in a saucepan set over low heat. Add the garlic and continue to cook over low heat, stirring occasionally until the garlic becomes fragrant, 3-5 minutes.
7. Pour the garlic butter into a heat-safe bowl, stir in the parsley and salt, and set aside.
8. Remove the knots from the oven and allow them to cool for a minute or two before tossing them in the topping.
9. Let the knots cool for another 5-10minutes, then top with a sprinkle of Parmesan. Serve warm.
10. Storage Information: Store leftover garlic knots, well wrapped, at room temperature for up to two days; warm in a preheated 350°F oven for 5-10 minutes before serving, if desired. Freeze for longer storage.