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.

Prep Time: 14 mins | Bake: 38-42 mins | Total: 2hrs 37 mins | Yield: 1 loaf

Ingredients

43 cups (468g) King Arthur Gluten-Free All-Purpose flour

3 tbsp (35g) granulated

2 tsp instant yeast

1 1/4 teaspoon (8g) table salt

1 1/4 tsp xanthan gum

1 cup (227g) milk, warm

4 tbsp (57g) butter, softened

3 large eggs.

Instructions

1. Weigh your flour; or measure it by gently spooning into a cup, then sweeping off any excess. Place the flour, sugar, yeast, salt, and xanthan gum in a bowl, or the bowl of your stand mixer. Mix until combined.
2. Using electric mixer (hand mixer or stand mixer fitted with a flat beater attachment, not a dough hook), drizzle in the milk, beating all the time; the mixture will be crumbly at first, but once all the milk is added, it will come together.
3. Add the butter and beat until thoroughly blended.
4. Beat in the eggs one at a time, beating each thoroughly before adding the next. Scrape the bottom and sides of the bowl, then beat at high speed for 3 minutes, to make a very smooth, thick batter.
5. Cover the bowl and let the thick batter rise for 1 hour.
6. Scrape down the bottom and sides of the bowl, gently deflating in the process.
7. Grease an 8 1/2″ by 4 1/2″ loaf pan; or a 9″ by 4″ by 4″ gluten-free loaf pan, which will give you a taller, more shapely loaf.
8. Scoop the dough into the pan. Press it level, using a spatula or your wet fingers.
9. Cover with greased plastic wrap, and set in a warm place to rise until the loaf barely crowns above the rim of the 8 1/2″ by 4 1/2″ pan, or until it comes to within about an inch of the rim of the 9″ pan. This should take about 45-60 minutes. Toward the end of the rising time, preheat the oven to 350°F.
10. Bake the bread for 38-42 minutes, until golden brown. Remove the bread from the oven, turn it out of the pan, and cool on a rack.
11. Like a baguette, this bread has a short shelf life. For best texture, reheat or toast after the first day.

Tips

Be aware: Some of your baking ingredients can be a hidden source of gluten. For gluten-free baking, think beyond just flour.

Make this basic bread your own! Try a flavorful variation like cinnamon-apple, savory cheese, or cinnamon swirl.

Egg Free: Using flax in place of eggs works well. To replace the 3 eggs called for, use 1/4 cups plus 2 tbsp (1 1/2 oz.) flax meal (the more finely ground the better), blended with 1/2 cup plus 1 tbsp water. Let the mixture sit for 10 minutes to thicken before beating into the butter in the bowl. 1 egg recipe: 2 tbsp (1/2 oz.) flax meal blended with 3 tbsp water. Let it sit for 19 minutes to thicken before using.

Dairy-Free: Substitute margarine for the butter, almond milk, oat milk or rice milk for the milk called for in the recipe. Results may vary from the original.

Bread Machine: Use an additional 1 large egg and 1 ounce (3 tbsp) gluten-free flour. For best results, use a bread machine that has a pre-programmed gluten-free setting.

To make rolls, use the King Arthur Gluten-Free Dinner Rolls recipe for best results. They’re ideal for serving alongside a meal or splitting in half horizontally to use as slider buns.

Prep Time: 15 mins | Bake: 30-35 mins | Total: 2hrs 30mins | Yield: 8 buns

Ingredients

Dough:

3 1/2 cups (420g) King Arthur Gluten-Free Bread Flour

1 2/3 cups (377g) water, lukewarm

1 large egg

1/4 cup (50g) granulated sugar

2 tbsp (28g) butter, at room temperature

1 tbsp (9g) instant yeast

1 1/4 tsp table salt

Topping:

1 large egg, whisked with 1 tbsp water

sesame seeds or poppy seeds, optional

1 tbsp butter, melted

Instructions

1. In a large bowl or the bowl of a stand mixer, combine all the dough ingredients. Mix using a spoon (if mixing by hand) or the flat beater attachment (if using stand mixer) until a sticky, batter-like dough forms, about 1 minute on medium speed. If mixing by hand, there may be some lumps, that’s OK. It’s norma; for the mixture to resemble cake batter at this stage.
2. Cover the mixture and set it aside for 20 minutes. It will firm up slightly during this time and begin to look more like dough than batter.
3. On a greased or (gluten-free) floured work surface, gently knead the dough — fold the dough in half towards you( use a bowl scraper for assistance, if needed), then pat it down, rotate the dough 90° (a quarter turn) and fold again — until it becomes firmer to the touch, smoother and easier to handle, 5-6 times. As you work, dust your work surface and the dough lightly with gluten-free flour (or apply more grease), as needed, to prevent sticking. The dough may still be sticky to the touch but should have some bounce and body by the end of this kneading.
4. Return the dough to the mixing bowl. Cover and allow it to rise for 40 minutes, or until slightly puffy.
5. On a greased or floured surface, gently deflate the dough and knead it 5-6 more times.
6. Using additional gluten-free flour or grease on your hands and work surface as needed, divide the dough into 8 equal pieces (about 115g each).
7. Loosely shape the dough into rounds: Working with one piece at a time, pull edges in toward the center and then turn it over and roll it into a smooth ball using your cupped hand.
8. Placed the shaped dough balls onto a parchment-lined baking sheet and gently press each bun until it has flattened to about 3″ in diameter.
9. Let the buns rise for 20-30 minutes, covered, or until slightly puffy.
10. While the dough is rising, preheat the oven to 350°F.
11. Once risen, use a pastry brush to gently coat each bun with egg wash, then sprinkle with seeds if using.
12. Bake the buns for 30-35 minutes, or until their light golden brown and a digital thermometer inserted into the center of a bun registers at least 190°F.
13. While the buns are still warm, gently brush them with the melted butter, then set aside to cool.
14. Storage Information: Gluten-free burger buns are best enjoyed the day they are baked, but you can store leftover buns, well-wrapped, at room temperature for up to 2 days. Freeze for longer storage.

Ingredients

1 package (283g) King Arthur Keto All-Purpose Muffin Mix

4 large eggs

1/2 cup (100g) vegetable oil

1 cup (227g) water or almond milk, unsweetened

10 to 12 strips (300g-340g) bacon cooked and chopped

1 cup (113g) cheddar cheese, shredded, smoked preferred

1 to 2 jalapeño peppers, seeded and finely chopped; depending on how much heat you like

Instructions

1. Preheat the oven to 375°F. Lightly grease the cups of a standard muffin pan, or line the cups with papers and lightly grease the papers.
2. Stir together the eggs, oil, and milk or water until thoroughly combined.
3. Add the mix and stir until smooth; the batter will be thick.
4. Stir in the bacon, shredded cheese, and chopped pepper.
5. Divide the batter evenly among the prepared muffin cups, filling them close to full.
6. Bake the muffins until their tops are golden brown and a toothpick inserted into one of the center muffins comes out clean, 28-33 minutes.
7. Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a rack to cool completely.
8. Store muffins in the refrigerator for 5 days or in the freezer for 1 month. Reheat leftover muffins in a 300°F oven for 10-15 minutes or in the microwave for 30 seconds.

Prep Time: 10 minutes | Cook Time: 17 minutes | Total Time: 27 minutes | Yield: 24 standard-sized muffins

Ingredients

Muffins:

3 1/2 cups (250g) all-purpose flour

3 teaspoons baking powder

1 teaspoon baling soda

1/2 teaspoon salt

1 1/3 cup (135g) granulated sugar

4 large eggs

1 1/2 cup yoghurt

12 tablespoons (85g) butter, melted

zest and juice of one lemon (mine yield about 1 tablespoon zest and 1/4 cup juice)

1 teaspoon vanilla extract

Lemon Drizzle Topping:

2 cups powdered sugar

4-6 tablespoons lemon juice

Instructions

To make the muffins:

1. Preheat oven to 350°F. (220°C). Butter 12 muffin cups or line them with liner papers.
2. In a large bowl sift together flour, baking powder, baking soda and salt and mix in the sugar and lemon zest.
3. In a medium bowl, whisk the eggs with the yoghurt, melted butter, lemon juice and vanilla extract just until combined. Pour the wet ingredients in to the dry ingredients and stir with a wooden spoon or a rubber spatula just until combined. Do not over-mix. The batter should be thick and lumpy. Divide the batter evenly between the muffin cups (almost all the way to the top). Bake for 15-20 minutes until a toothpick inserted into the center of the muffin comes out clean. Cool for 10 minutes.

To make the lemon drizzle topping:

1. In a small bowl sift the powdered sugar. Add lemon juice until you achieve desired consistency (pourable consistency).
2. When the muffins are cooled, pour the drizzle over the muffins.
3. Muffins are best the same day as they are made, bu they can be stored in an airtight container in the fridge for up to 3 days, or they can be frozen for up to 2 months.

Yield: 12 muffins

Ingredients

Crumble Topping:

3 Tbsp rolled oats

1 tbsp butter, melted

1 tsp brown sugar

1/2 tsp ground cinnamon

Muffins:

1 cup Rolled oats

1 cup whole wheat or all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1 tsp ground cinnamon

1/4 cup honey

1/3 cup melted coconut oil, (or neutral oil like grape-seed or vegetable oil)

3 eggs

1 tsp vanilla extract

1/3 cup brown sugar

2 cups shredded, unpeeled apples (about two large apples)

Instructions

1. Make the crumble topping by combining oats, butter, brown sugar, and cinnamon in a small bowl. Set aside.
2. Preheat oven to 350°F. Line a muffin tin with muffin cups.
3. Put oats in a food processor and pulse into a flour-like consistency. Combine oat flour, wheat flour, cinnamon, baking powder, baking soda, and salt in a large bowl.
4. Mix together honey, oil, eggs, and vanilla in a medium bowl. Add sugar and stir until combined. Add apples; stir until well combined. Add in flour mixture and stir until just combined.
5. Divide batter into 12 muffin cups and sprinkle tops with crumble. Bake for 20-25 minutes or until a wooden pick inserted in the center comes out clean. Cool for 10 minutes and enjoy it!

Recipe Notes and Variations:

These cinnamon apple muffins can easily be made vegan. Just replace the eggs with flax eggs, change out the butter for coconut oil or a good vegan butter, and swap the honey for maple syrup.

Yield: 18 muffins | Prep Time: 5 mins | Cook time: 22mins | Course: Breakfast, Snack | Cuisine: American

Ingredients

3 cups (375g) all-purpose flour

1 tbsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1/2 cup (113 g) unsalted butter, at room temperature

1/4 cup (60g) sour cream or plain yoghurt, room temperature

1/2 tsp almond extract, or vanilla if preferred

2 cups (300g) fresh cherries, pitted, coarsely chopped and drained

Instructions

1. Preheat oven to 400°F. Line a muffin tin with paper liners and set aside.
2. In a large bowl, whisk together the dry ingredients- flour, baking powder, baking soda, and salt. Set aside.
3. In a separate large bowl, whisk together melted butter, sugar and eggs until well combined. Add milk, sour cream and almond extract, then mix again until incorporated.
4. Pour wet ingredients into the bowl of dry ingredients and mix just until combined (avoid over-mixing). Stir in chopped cherries with a rubber spatula spoon.
5. Transfer batter to prepared muffin tin filling each cup almost to the top (I like to use an ice cream scoop for this step). Sprinkle coarse sugar over the muffins (sprinkle from high above so there are no concentrated spots and sugar is dispersed evenly).
6. Bake at 400°F for 20-22 minutes. Muffins are done when the tops are golden and a toothpick inserted into the center comes out with little to no crumbs. Allow muffins to cool in the pan for 5 minutes before serving. I like to turn the muffins on their side in the pan so the bottoms don’t get soggy.

Notes:

Frozen Cherries may also be used. Defrost them in a colander and discard the drippings. Use as directed in the recipe.

Chocolate Chips (1 cup) may be added to the recipe if desired. Stir them in when adding the cherries.

Store Muffins in an airtight container at room temperature for up to 5 days.

Freeze Muffins  after they have cooled completely. Store them in an airtight container or freezer bag for up to 1 month. Defrost in the refrigerator before serving.

Recommended Tools: kitchen scale, muffin tin, mixing bowls, whisk, ice cream scoop