Tips for Gluten-Free Holiday Baking

by in Gluten-Free, December 20, 2013

gluten-free brownies

Wheat flours are an obvious no-no for gluten-free baking, but gluten is also commonly found in other baking staples like some brands of oats, as well as candies and leavening agents, so it’s important to read labels carefully. It’s also helpful to experiment with recipes ahead of time and find a good standard all-purpose gluten-free baking flour, like Bob’s Red Mill or Trader Joe’s brand.

If you follow a gluten-free diet or are just cooking for guests who do, here are some holiday sweets.

Chewy Gluten-Free Cookies
Gluten-Free Blueberry Muffins
Gluten-Free Cinnamon Sugar Teacake
Gluten-Free Gingerbread Cookies
Gluten-Free Almond Drops
Crispy Rice Square (use a gluten-free rice cereal)
Gluten-Free Yellow Cupcakes
Gluten-Free Chocolate Chunk Brownies (recipe below)

Gluten-Free Chocolate Chunk Brownies
Makes 16

Nonstick cooking spray
½ cup all-purpose gluten free baking mix
½ cup unsweetened cocoa powder
¼ teaspoon baking powder
1/8 teaspoon baking soda
½ teaspoon kosher salt
4 tablespoons unsalted butter, melted
½ cup unsweetened applesauce
1 cup sugar
2 tablespoons canola oil
1 teaspoon vanilla extract
2 large eggs
½ cup plus 2 tablespoons semi-sweet chocolate chunks

Preheat oven to 350 degrees. Spray a 9×9-inch square baking dish with cooking spray and set aside. Combine baking mix, cocoa, baking powder, baking soda and salt in a bowl and set aside. Place melted butter in a large bowl, whisk in applesauce, sugar, canola oil and vanilla. Whisk in eggs one at a time. Fold in cocoa mixture until just combined, then fold in ½ cup chocolate chunks. Transfer mixture to prepared baking dish. Sprinkle with remaining chocolate chunks and bake for 20 to 25 minutes or until a toothpick comes out clean from the center. Let cool for at least 20 minutes before cutting into squares.

Nutrition Info Per Piece: Calories: 171; Total Fat: 9 grams; Saturated Fat: 4 grams; Total Carbohydrate: 21 grams; Sugars: 19 grams; Protein: 2 grams; Sodium:  64 milligrams; Cholesterol: 31 milligrams; Fiber: 1 gram

Dana Angelo White, MS, RD, ATC, is a registered dietitian, certified athletic trainer and owner of Dana White Nutrition, Inc., which specializes in culinary and sports nutrition. See Dana’s full bio »

More posts from .

Similar Posts

Crepe Night: Gluten-Free Edition

One of our favorite special-treat meals is crepe night. We whip up a few batches of crepes and make an entire meal of them, starting with savory ham-and-Gruyere crepes (perhaps topped with a fried egg, called a “complete” crepe in French) and finishing with sweet versions — either lemon, butter and sugar, or the classicRead more

Comments (3)

  1. Lisa J says:

    Be careful with @traderjoes it's not completely #glutenfree.

  2. [...] Preheat oven to 350 degrees. Spray a 9×9-inch square baking dish with cooking spray and set aside. Combine baking mix, cocoa, baking powder, baking soda and salt in a bowl and set aside. …read more [...]

  3. [...] Wheat flours are an obvious no-no for gluten-free baking, but gluten is also commonly found in other baking staples like some brands of oats, as well as candies and leavening agents, so it’s important to read labels carefully. It’s also helpful to experiment with recipes ahead of time and find a good standard all-purpose gluten-freeRead more » [...]

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>