Original, tested, Celiac Safe recipes with full methods and branded ingredient lists:

Recipe:

(Makes 12, easily halves or doubles)

Doughnuts -

220 grams Cup-4-Cup Gluten Free flour

150 grams maple sugar 

1 teaspoon baking powder 

1/2 teaspoon salt 

2 large eggs 

170 grams water 

84 grams coconut oil 

1/2 teaspoon vanilla extract 

1 teaspoon maple extract 

3 tablespoons plain Greek yogurt 

1/4 teaspoon apple cider vinegar 

Glaze - 

114 grams powdered sugar 

114 grams maple sugar 

114 grams unsalted butter 

1 teaspoon vanilla extract 

2 teaspoons maple extract 

1/4 - 1/2 teaspoon salt 

1/8 - 1/4 teaspoon apple cider vinegar

Chocolate Drizzle - 

114 grams semi sweet chocolate 

Method: 

Doughnuts:

Preheat Oven to 375; grease two, 6 doughnut pans with coconut oil. 

Weigh, sift or mix dry ingredients including sugar in large bowl.

Measure, bring to room temperature, whisk wet ingredients in larger bowl - eggs, then oil, then extracts (stirred into yogurt), then water.

Sift entire dry ingredients over wet mixture, confidently, gently, and exclusively (no stirring or whisking) FOLD* batter, around the side and up the middle while turning the bowl, around the side and up, around the side and up, over and over until there is a consistent batter that doesn’t have any *large lumps of flour small lumps are fine, don’t over work!

Pour half batter into one piping bag, cut tip of bag at desired width (matching the size of your pan’s doughnut rings), fill one pan. Repeat with second half of batter in second piping bag filling second pan.

Bake on center rack for 10-12 minutes until a nice golden brown, the edges pull lightly away from the sides, the tops spring back when touched, and/or a toothpick inserted into the center mass of a doughnut ring comes out clean. 

Place on cooling rack and gently loosen edges of doughnuts from pan, then invert (into a baking tray with a little depth catches them nicely, but on a plate or large cutting board will do just fine. Don’t drop your doughnuts!). Set aside to let cool while preparing glaze.

Glaze:

Combine ingredients in large heat proof bowl atop medium saucepan filled with one to two inches of boiling water (ensure water does not touch the bottom of the bowl, and that the size of the saucepan/bowl doesn’t place the bottom of the bowl too far away from the water - you want to ensure even heating without contact with the water). 

Stir ingredients together while bringing to a medium-high heat, hot enough to melt sugar but not too hot to burn your butter. Keep mixture moving, test by rubbing the glaze between your fingers and ensuring a smooth, not gritty, consistency. 

When the grit is gone the sugar has melted and you’re good to go! Takes about 10-15 minutes. 

Dip cooled doughnuts into glaze by holding them at the bottom and swirling the top slightly to ensure an even coating. Be careful not to burn your fingers, you want to dip them while the glaze is still hot!

Drizzle: 

Melt one bar of chocolate in double boiler (to ensure it doesn’t overheat)

Pour melted chocolate into piping bag and cut tip to desired width

Drizzle over doughnuts to your heart’s content and dig in! 

Doughnuts store well in an airtight container at room temperature for a day or two, in the fridge for 3-5 days, or in the freezer for up to six months, (but no one will judge you if they disappear suddenly).

Ingredients: 

Doughnuts - 

Cup-4-Cup Gluten Free Flour:

cornstarch, white rice flour, brown rice flour, milk powder, tapioca flour, potato starch, xanthan gum

Nova Maple Sugar:

pure maple syrup 

Rumford Gluten Free Baking Powder:

cornstarch, sodium bicarbonate, monocalcium phosphate 

Redmond Real Salt:

ancient sea salt

Happy Valley Cage Free Organic Eggs:

organic, cage free eggs; yolks and whites

Great Value Organic Unrefined Virgin Coconut Oil:

organic virgin coconut oil 

Smart Water: 

vapor distilled water, calcium chloride, magnesium chloride, potassium bicarbonate 

McCormick Vanilla Extract:

vanilla bean extractives in water and alcohol 

McCormick Maple Extract:

alcohol, water, natural flavor* (*labeled gluten free), extractives of mountain maple 

Chobani Low-fat Plain Greek Yogurt:

nonfat yogurt (cultured pasteurized nonfat milk), s. thermophilus, l. bulgaricus, l. acidophilus, bifidus, l. casei, l. rhamnosus)

Bragg Organic Raw Unfiltered Apple Cider Vinegar (with The Mother):

organic apple cider vinegar, water

Glaze - 

C&H Premium Cane Powdered Sugar:

cane sugar, cornstarch 

Nova Maple Sugar:

pure maple syrup 

Land O’ Lakes Unsalted Butter:

sweet cream, natural flavoring* (*labeled gluten free)

McCormick Vanilla Extract:

vanilla bean extractives in water and alcohol 

McCormick Maple Extract:

alcohol, water, natural flavor* (*labeled gluten free), extractives of mountain maple 

Redmond Real Salt:

ancient sea salt

Bragg Organic Raw Unfiltered Apple Cider Vinegar (with The Mother):

organic apple cider vinegar, water

Drizzle - 

Baker’s brand Semisweet Chocolate:

semi sweet chocolate (chocolate, sugar, cocoa butter, soy lecithin, vanilla extract)

Recipe:

Makes 12, easily halves or doubles!

Doughnuts - 

220 grams Cup-4-Cup Gluten Free flour

150 grams sugar 

1 teaspoon baking powder 

1/2 teaspoon salt 

2 large eggs 

170 grams buttermilk  

84 grams coconut oil 

1 teaspoon vanilla extract 

1 & 1/4 teaspoon Bergamot extract  

Half of one vanilla bean pod  (1 whole pod for 24), stripped and stirred into yogurt;

3 tablespoons plain Greek yogurt 

1/4 teaspoon apple cider vinegar 

Glaze - 

114 grams powdered sugar

100 grams cornstarch 

50 grams organic açaí powder

114 grams sugar 

114 grams unsalted butter 

15 grams blueberry juice 

6 grams tart cherry juice 

2 grams lemon juice 

1 teaspoon vanilla extract 

1/8 teaspoon almond extract 

1/4 - 1/2 teaspoon salt 

1/8 teaspoon apple cider vinegar 

White Chocolate Drizzle - 

114 grams white chocolate 

Method: 

Doughnuts:

Preheat Oven to 375; grease two, 6 doughnut pans with coconut oil. 

Weigh, sift or mix dry ingredients including sugar in large bowl.

Measure, bring to room temperature, whisk wet ingredients in larger bowl - eggs, then oil, then extracts (stirred into yogurt), then buttermilk.

Sift entire dry ingredients over wet mixture, confidently, gently, and exclusively (no stirring or whisking) *FOLD* batter, around the side and up the middle while turning the bowl, around the side and up, around the side and up, over and over until there is a consistent batter that doesn’t have any large lumps of flour small lumps are fine, don’t over work!

Pour half batter into one piping bag, cut tip of bag at desired width (matching the size of your pan’s doughnut rings), fill one pan. Repeat with second half of batter in second piping bag filling second pan.

Bake on center rack for 10-12 minutes until a nice golden brown, the edges pull lightly away from the sides, the tops spring back when touched, and/or a toothpick inserted into the center mass of a doughnut ring comes out clean. 

Place on cooling rack and gently loosen edges of doughnuts from pan, then invert (into a baking tray with a little depth catches them nicely, but on a plate or large cutting board will do just fine. Don’t drop your doughnuts!). Set aside to let cool while preparing glaze. 

Glaze:

Combine ingredients in large heat proof bowl atop medium saucepan filled with one to two inches of boiling water (ensure water does not touch the bottom of the bowl, and that the size of the saucepan/bowl doesn’t place the bottom of the bowl too far away from the water - you want to ensure even heating without contact with the water). 

Stir ingredients together while bringing to a medium-high heat, hot enough to melt sugar but not too hot to burn your butter. Keep mixture moving, test by rubbing the glaze between your fingers and ensuring a smooth, not gritty, consistency. 

When the grit is gone the sugar has melted and you’re good to go! Takes about 10-15 minutes. 

Dip cooled doughnuts into glaze by holding them at the bottom and swirling the top slightly to ensure an even coating. Be careful not to burn your fingers, you want to dip them while the glaze is still hot!

Drizzle: 

Melt one bar of chocolate in double boiler (to ensure it doesn’t overheat)

Pour melted chocolate into piping bag and cut tip to desired width

Drizzle over doughnuts to your heart’s contents and dig in! 

Doughnuts store well in an airtight 

container at room temperature for a day or two, in the fridge for 3-5 days, or in the freezer for up to six months, (but no one will judge you if they disappear suddenly). 

Ingredients: 

Doughnuts - 

Cup-4-Cup Gluten Free Flour:

cornstarch, white rice flour, brown rice flour, milk powder, tapioca flour, potato starch, xanthan gum

C&H Granulated Sugar:

100% pure cane sugar 

Rumford Gluten Free Baking Powder:

cornstarch, sodium bicarbonate, monocalcium phosphate 

Arm and Hammer Pure Baking Soda:

sodium bicarbonate 

Redmond Real Salt:

ancient sea salt

Great Value Organic Vanilla Bean:

Organic Vanilla Bean

Happy Valley Cage Free Organic Eggs:

organic, cage free eggs; yolks and whites

Great Value Organic Unrefined Virgin Coconut Oil:

organic virgin coconut oil 

Kalona Organic 2% Reduced Fat Cultured Buttermilk:

organic reduced fat milk, organic nonfat milk, celtic sea salt, live and active cultures (acidophilus, bifidus, l. lactis ssp, l. mesenteroides ssp.), vitamin A palmitate 

McCormick Vanilla Extract:

vanilla bean extractives in water and alcohol 

Bakto Flavors, Natural Bergamot Extract:

refined soybean oil, bergamots oil, natural flavor (confirmed gluten free from manufacturer) 

McCormick Pure Almond Extract:

water, alcohol, oil of bitter almond 

Chobani Low-fat Plain Greek Yogurt:

nonfat yogurt (cultured pasteurized nonfat milk), s. thermophilus, l. bulgaricus, l. acidophilus, bifidus, l. casei, l. rhamnosus)

Bragg Organic Raw Unfiltered Apple Cider Vinegar (with The Mother):

organic apple cider vinegar, water

Glaze - 

C&H Premium Cane Powdered Sugar:

cane sugar, cornstarch 

Clabber Girl Cornstarch:

cornstarch 

Sunfoods Superfoods Raw Organic Açaí Berry Powder:

certified organic açaí powder 

Land O’ Lakes Unsalted Butter:

sweet cream, natural flavoring* (*labeled gluten free)

McCormick Vanilla Extract:

vanilla bean extractives in water and alcohol 

Bragg Organic Raw Unfiltered Apple Cider Vinegar (with The Mother):

organic apple cider vinegar, water

McCormick Pure Almond Extract:

water, alcohol, oil of bitter almond 

R.W. Knudsen Family Just Tart Cherry Juice:

(filtered water sufficient to reconstitute), red tart cherry juice concentrate 

R.W. Knudsen Family Just Blueberry Juice:

(filtered water sufficient to reconstitute), blueberry juice concentrate 

Redmond Real Salt:

ancient sea salt

Juice of an organic lemon 

Drizzle - 

Ghirardelli Premium White Chocolate Baking Bar: 

sugar, cocoa butter, nonfat dry milk, milkfat, soy lecithin, vanilla extract

Ingredients & Method - 

Cake- 

Melt: 

250 Grams unsalted butter 

250 grams dark chocolate

180 ml coffee 

Whisk: 

4 eggs

150 ml buttermilk 

42 grams vegetable oil

Pour together and stir

3 tablespoons yogurt and 1 & 1/2 t

easpoons vanilla extract with 1/8 teaspoon apple cider vinegar 

Sieve on top:

430 grams sugar 

300 grams Cup-4-Cup Gluten Free flour 

60 grams cocoa powder

1 & 1/2 teaspoons baking powder 

1/2 teaspoon baking soda

1 - 1 & 1/2  teaspoons salt 

1/4 teaspoon espresso powder

1/8 teaspoon cinnamon 

1/16 cayenne / cardamom 

Fold until combined

Split evenly between two tins Bake at 350°

40-45 minutes 

Until a skewer is clean and / or internal temperature reads 210°

Cool on rack for five minutes then turn out of pan. (Use greased pans WITH parchment paper). *Do not wait longer than five minutes to turn out*

Ganache: 

100 grams butter 

200 grams chocolate 

100 ml heavy cream 

Melt butter and chocolate in double boiler, remove from heat and stir in cream, cool at room temperature until firm and pliable enough to apply to cake. Refrigerate to chill faster, but you’ll lose your shine. 

Whipped white chocolate ganache:

230 grams white chocolate 

230 grams heavy cream 

Grate chocolate, heat cream, pour over grated chocolate, cover 3 min, stir, cool in fridge 30 minutes, stir, cool in fridge 1 - 2 hours, briefly whip with hand mixer on lowest setting, cool overnight (or at least 6 hours), whip on low 18-20 minutes until frosting stiffens but STOP before it splits. 

Swiss Meringue Buttercream: 

230 grams egg whites

400 grams sugar

350 grams butter

2 tsp vanilla extract 

1/4 tsp salt

1/16 tsp cinnamon 

1/8 tsp apple cider vinegar 

114 grams semisweet chocolate 

Separate egg whites, then whisk together with sugar over double boiler until 160°. 

Remove from heat and whip on medium with hand mixer (or stand) until 70° and stiff peaks form. Add 65° butter to meringue one tablespoon at a time, fully incorporating each addition in between. Whip on medium-high until firm. 

Level the tops off your sponges, trim the crusts by 1/4 inch, (save for cake balls), fill with buttercream, freeze 20 minutes till firm, add top layer, crumb coat with buttercream, freeze 20 minutes until firm, wrap with cooled ganache, fridge 30 minutes until firm, decorate by piping whipped white chocolate ganache on any which way you please, you’ve just baked yourself a cake!!!

Branded Ingredients -

Cake:

Cup-4-Cup Gluten Free Flour:

cornstarch, white rice flour, brown rice flour, milk powder, tapioca flour, potato starch, xanthan gum

C&H Granulated Sugar:

100% pure cane sugar 

Better Body Foods Organic Cacao Powder:

organic cacao powder

Land O’ Lakes Unsalted Butter:

sweet cream, natural flavoring* (*labeled gluten free)

Starbucks Ground Espresso Roast:

ground arabica coffee

Smart Water: 

vapor distilled water, calcium chloride, magnesium chloride, potassium bicarbonate 

Baker’s brand Semisweet Chocolate:

semi sweet chocolate (chocolate, sugar, cocoa butter, soy lecithin, vanilla extract)

Happy Valley Cage Free Organic Eggs:

organic, cage free eggs; yolks and whites

Crisco Vegetable  Oil:

soybean oil

Kalona Organic 2% Reduced Fat Cultured Buttermilk:

organic reduced fat milk, organic nonfat milk, celtic sea salt, live and active cultures (acidophilus, bifidus, l. lactis ssp, l. mesenteroides ssp.), vitamin A palmitate 

Chobani Low-fat Plain Greek Yogurt:

nonfat yogurt (cultured pasteurized nonfat milk), s. thermophilus, l. bulgaricus, l. acidophilus, bifidus, l. casei, l. rhamnosus)

McCormick Vanilla Extract:

vanilla bean extractives in water and alcohol 

Bragg Organic Raw Unfiltered Apple Cider Vinegar (with The Mother):

organic apple cider vinegar, water

Redmond Real Salt:

ancient sea salt

DeLallo Instant Espresso Powder:

100% pure coffee

Great Value Organic Ground Cinnamon:

organic cinnamon 

Great Value Organic Ground Cayenne:

organic cayenne pepper 

Great Value Organic Ground Cardamom:

organic cardamom 

Rumford Gluten Free Baking Powder:

cornstarch, sodium bicarbonate, monocalcium phosphate 

Arm & Hammer Pure Baking Soda:

sodium bicarbonate 

Chocolate Swiss Meringue Buttercream: 

Happy Valley Cage Free Organic Eggs:

organic, cage free eggs; yolks and whites

C&H Granulated Sugar:

100% pure cane sugar 

Land O’ Lakes Unsalted Butter:

sweet cream, natural flavoring* (*labeled gluten free)

Horizon Organic Heavy Whipping Cream: 

grade A organic cream, gellan gum

McCormick Vanilla Extract:

vanilla bean extractives in water and alcohol 

Bragg Organic Raw Unfiltered Apple Cider Vinegar (with The Mother):

organic apple cider vinegar, water

Redmond Real Salt:

ancient sea salt

Great Value Organic Ground Cinnamon:

organic cinnamon 

Baker’s brand Semisweet Chocolate:

semi sweet chocolate (chocolate, sugar, cocoa butter, soy lecithin, vanilla extract)

Chocolate Ganache:

Baker’s brand Semisweet Chocolate:

semi sweet chocolate (chocolate, sugar, cocoa butter, soy lecithin, vanilla extract)

Land O’ Lakes Unsalted Butter:

sweet cream, natural flavoring* (*labeled gluten free)

Horizon Organic Heavy Whipping Cream: 

grade A organic cream, gellan gum

Whipped White Chocolate Ganache: 

Ghirardelli White Chocolate Baking Bar:

sugar, cocoa butter, nonfat dry milk, milkfat, soy lecithin, vanilla extract

Horizon Organic Heavy Whipping Cream: 

grade A organic cream, gellan gum

Ingredients:

150 grams butter 

210 grams sugar

2 eggs

114 grams semi-sweet chocolate 

100 grams Cup-4-Cup Gluten Free flour

25 grams unsweetened cocoa powder

2 tsp vanilla extract

1 tsp salt

1/2 tsp espresso powder

1/4 tsp cinnamon 

Optional Add Ins: 

175 grams dark chocolate chips 

100 grams lighting baked and crushed walnuts 

114 grams white chocolate (for feathering, *as pictured)

Unnecessarily Detailed Method:

Pre-heat oven to 350°

Get excited, you’re about to play with 

chocolate!

Grease a 9X9 pan with your choice of oil, line the bottom with parchment paper, then apply more oil to the paper… stuck brownies will taste just as good but you’ll have to eat them all at once (I don't make the rules).

Melt your butter

Melt your chocolate in a double boiler (being careful not to get any moisture in the bowl). Sure, you can use a microwave, but I’m going to judge you. 

Luxuriate in the smell of melted chocolate wafting through your kitchen.

Weigh your flour, cocoa powder, salt, espresso powder (trust me) and cinnamon. 

Sift several times

Weigh your sugar, then finely grind it in a dedicated coffee / spice grinder. Sift several times. (Unless you’re using Baker’s Sugar or Castor Sugar… regular granulated sugar is too coarse to completely dissolve in the warmed butter and you won’t get that shiny, crackly, brownie top. It’ll still taste good, but you’ll have to eat them all before you show anyone. - Again, not my rules). 

Pour butter into a large bowl and whisk in sugar gradually until it’s smooth and shiny… don’t over whisk, you can split your butter. (30-60 seconds does it. Split butter will still bake just fine, but the batter won’t have the right texture so you’re gonna have to crouch in front of the oven and eat the whole batch before trying again. These are the immutable rules of brownie baking, everyone, I’m just the messenger.)

Whisk in your eggs, then your vanilla extract (and you don’t have to do this next part, but if you want a little thicker brownie with a deeper flavor; stir that twelve grams of vanilla extract into two tablespoons of full-fat, plain, Greek yogurt, then whisk the whole lot of it into your batter. You won’t have to huff down all the batter raw if you skip this step, I checked with the baking powers that be). 

Now the fun part, whisk in your melted chocolate until that batter is smoooooth… take a second to enjoy how this smells. Brownie batter is the nectar of something on the cosmic scale just below omnipotence. 

Sift your dry ingredients on top in one addition, then use a rubber spatula to fold 

- don’t stir, don’t whisk, just fold… around the side and up the middle, catching everything that’s sticking to the edges of the bowl with each clean swipe and pushing it through the center while your batter rolls over and over itself; turn the bowl with one hand, the spatula with the other, around and through, around and through… don’t give up, there are going to be huge lumps of stuck together flour that will slowly become small lumps of stuck together batter that will slowly become air bubbles in a silky smooth brownie paste, BUT if you fold too much, or stir too vigorously, or go back to your whisk to get at those little clumps of flour, you’ll loose the “trick” of working gluten free flour into a decent texture and before you know it you’ll have a ball of chocolate rubber in front of you. Dense, rubbery brownies will still taste ok, but you’re going to have to plop down on the floor with a bowl of ice cream and destroy the evidence of your impatience before anyone else sees them. -

Pour into prepared pan then wiggle and shake and tap the tin on the counter to evenly fill… if you smush it out with your spoon or spatula to get it into the corners you’re going to loose that shiny top, and you already know what the rules say about that. Let gravity do the work here.

Slow is smooth and smooth is fast: open your oven and place the pan in the middle of the center rack before gently closing that magic box back up again without losing too much heat. 

Bake ~ 30 minutes, until a toothpick inserted into the middle of the pan comes out clean or the top starts to dry and crackle… every oven is different, every pan is different, don’t go by the timer as much as the look, smell, and desired fudgy-ness of that tester toothpick. (If you smell *anything* that seems “caught”, any scorched smell tat takes your nose one step past “mmmm, chocolate” and into “hmm, who dropped their s’more into the campfire?”, PULL THEM OUT! No one likes burnt chocolate and you’re the one who’s going to have to eat these while hiding in the closet before the kids come home, so make sure you keep an eye on them.)

Try to avoid opening and closing your oven too much while checking, but, these are YOUR brownies. They’re ready when you freaking say they’re ready. 

Remove from oven and let cool for 30 minutes before slicing… but, you know what no one knows you’ve made these. 

You’re an adult in charge of your own destiny. Here you are, all alone in your 

kitchen, licking melted chocolate out of a bowl and raw brownie batter off of a spatula… no one is going to judge you if your self control breaks and you fall upon the hot pan with a spoon prepared to mix the pleasure of piping hot brownies with the pain of seared taste buds in your brain… you do you. 

Or, you know, be patient… and, once cooled, invert pan (or simply pull out by the parchment paper) to remove that one giant brownie; then cleanly and evenly slice into as many quarters, eighths, sixteenths or slivers equivalent to those in your life who may have 

caught you while sitting on your countertop rimming your face around a mixing bowl. 

For Optional Add-ins:

If you’re one of those weirdos who likes nuts in your brownies, lightly bake (8-10 minutes at 350°) 100 grams of walnuts (Fisher brand utilizes wheat free packaging equipment. Any other brand of nut may or may not have shared a conveyer belt with wheat at some point). 

Chop or crush as needed for desired texture. 

And / Or

Weigh out 170 grams of dark chocolate chips

Fold these add-ins into your batter just before it’s complete; as in, after you’ve 

sifted in your flour, but before it’s been folded enough to turn shiny. You want just enough folds left to evenly distribute your nuts or chips without overworking your batter. 

Feathering : 

For a little extra indulgence, melt a bar of white chocolate (in a double boiler. Really. Please… Don’t use the microwave).  - be sure to always check your ingredient labels! Some white chocolate isn’t actually chocolate at all and you want to avoid any brands with Dextrose, Dextrin, Maltodextrin, or Modified Anything. Ghirardelli Is safe. 

Once you’ve shook, tilted, and tapped that prepared pan full of brownie batter until it’s level; pour your white chocolate on top in any pattern that strikes you, trying to ensure an even distribution. Take a toothpick and run long, shallow lines across the top of this mixture in whatever swirls, twirls, or zig zags your heart desires before baking. 

This white chocolate will caramelize in the most delicious way. If any mistakes have been made in the previous steps, it will significantly increase your enjoyment while shame-stuffing the whole batch into your mouth afterwards. 

Brownies are shelf-stable for a day or two, will keep in the fridge for 3-5, or, freeze for upwards of six months… but these are all hypothetical estimates seeing as how no human being has ever let the sun set on a plate full of fresh baked brownies in the kitchen. You’re going to dream about them. And, if any make it past 2am, you’re going to have to eat the rest in your car on the way to work the next day… I’m sorry, Baking Law decrees it. 😋

*Rant : Weigh your ingredients - seriously. When someone says they’ve tried to bake something gluten free and it came out horribly, most of the time it’s because they didn’t weigh their ingredients. 

For two reasons;

1) A cup of wheat flour weighs significantly less than a cup of gluten free flour.

2) A “cup” of gluten free flour (140 grams for Cup-4-Cup) could hold two, three, or even four times that amount because of the way it packs down so densely when all the air’s knocked out. 

The only way to get the right amount of flour into your bake is to put it on a scale and weigh out exactly what the recipe calls for. It’s just the only way it works. 

**Second Rant : Sift, sift, sift - really. 

Just as gluten free flour can pack down so densely to distort your measurements, you're going against that same dynamic when you try to work 

it into other ingredients. 

This flour you’re working with isn’t just “Ingredients: Wheat Flour”, it’s; “Ingredients: cornstarch, white rice flour, brown rice flour, rBST-free milk powder, tapioca flour, potato starch, xanthan gum” etc. You want your flour to be as separated as possible so each of these components are evenly distributed and well aerated. 

Sifting several times does this nicely, but *the most important sift* is when dusting that dry mixture on top of your wet ingredients. If you just dump your bowl on top of your batter (or, depending on what you’re baking, pour your wet ingredients into your bowl of dry mixture) you’ll have all of the starches and flours condensed into separate clumps from all the milk powder (filler) and xanthan gum (stabilizer). When hit with moisture these will seize up and surface tension makes it impossible to produce anything other than dense, rubbery, dreck. The “trick” of gluten free flour is the air in between those molecules that you’re gently fluffing into your batter without gumming up your starches, pulverizing the filler, or stretching that stabilizer out too much.

Which leads me to the last rant (I know, I know, I promise I’m almost done):

Folding - confident, yet gentle. Consistent and unchanging until the batter evolves into what it’s supposed to be. Don’t change your technique, each recipe will take an exact number of folds and you just have to patiently go around and through until it becomes what it needs to (and no further… it’s always better under-mixed than overworked). 

As annoying as those little visible bumps in your batter can be, you won’t be able to tell they’re there in the final product. You will, however, be able to tell if you’re trying to chew through a gluten free hockey puck. 

To stir it all together vigorously or start trying to whisk out the clumps that form at first, is to unevenly emulsify your fillers and stabilizers before evenly distributing your flours and starches into your wet ingredients. Just fold, fold, fold. 

If you make a mistake during this process it’ll still bake just fine, but I don’t know what to tell you…

… you’re going to have 

to eat those brownies on the way to the store to buy more ice cream before baking a second batch.

That’s just how it is. 

Recipe - 

Fills Two Standard Sized Bundt Pans; easily halves or doubles. 

Cake: 

520 grams Cup-4-Cup Gluten Free Flour 

600 grams Sugar 

8 Large Organic Eggs 

242 grams Unsalted Butter 

200 grams Vegetable Oil 

226 grams Organic Buttermilk 

226 grams Bacardi Rum 

280 grams Plain Greek Yogurt 

6 tsp vanilla extract 

1/4 tsp maple extract 

1/8 tsp almond extract 

1/2 tsp apple cider vinegar 

4 tsp Baking Powder 

1 tsp Baking Soda 

2 tsp Salt 

1/2 tsp cinnamon 

1/4 tsp espresso powder 

1/16th tsp cardamom 

Crust: 

113 grams Salted Butter 

50-100 grams of King Arthur Baking Co. Almond Flour 

Syrup: 

226 grams Unsalted Butter 

114 grams Filtered Water 

226 grams Bacardi Rum 

400 grams Sugar 

1 tsp Salt 

1/8 tsp Cinnamon 

2 tsp Vanilla oil 

Method:
This is just how I do it, I’m not saying this is how you have to do it… chuck it all in a bowl, hit it with a mixer and hope for the best if you feel so inclined, but for the sake of investing time and energy, this way comes out with the best cake. 

I’m writing this out for two cakes, because, why make one cake when you can make two cakes? Just make two cakes. (It’s an easy halving, or doubling, of the recipe, if you’d like to just do you, or become the person who has cake to share, respectively). 

Grind 620 grams of sugar in a dedicated coffee grinder. Set aside 70 grams in a bowl to be added to flour in next step. Sift remaining 550 grams three or four time, go nuts. 

Weigh out 520 grams of your favorite gluten free substitution flour or mock up recipe (I use Cup-4-Cup Gluten Free Multipurpose Flour; but, weigh by the gram, sift evenly, and try whichever you want to work with most).

Add salt, raising agents, and seasonings to taste or recipe (cinnamon, espresso powder, cardamom). Add set aside ground sugar. Sift, sift, sift. Like, really, sift again. 

Weigh and bring to room temperature unsalted butter, buttermilk, and eggs. Bring out salted butter sticks to soften for tin prep. 

Weigh out 280-300 grams of plain Greek yogurt and stir in extracts and ACV. 

Grease Bundt Pans with Salted Butter, getting it into every groove and crevasse with a heavy hand and a repeated application. Here’s where we build our crust. Sift almond flour on top generously, then; tilt, rotate, and turn while tapping to evenly coat the tin… tap well over a bowl to dust out any clumps, this reclaimed almond flour makes great muffins: Recipe coming soon!)

When butter reaches 65°, cream with sugar, beat in eggs one at a time, stir in yogurt with extracts, gently whisk in oil, then buttermilk, then rum. Whisk briefly until the slightest resistance is felt in the lose batter but before the batter starts to slacken or separate, sift dry ingredients on top in a single addition and fold, fold, fold. 

Only fold. Smooth and steady; don’t pay attention to the clumps, just pay attention to your technique; around the side, through the middle, turning the bowl with you opposite hand one way while your spatula goes the other. Up the middle and around, up the middle and around, no joke… you’ll want to go back to the whisk to get at the clumps, or be tempted to hit this with your mixer and save the time, but this is the way. Fold, fold, fold, and let the batter work its way through. After the large clumps have been dispersed, the little clumps will start to lessen while the consistency of the batter starts to firm and the spatula begins to leave streaks in the dough. Before the batter starts to stretch, look elasticity, or over thicken, but after those clumps have given way to a smooth batter (tiny bumps are fine, it’s much better under than over worked), pour into your prepared tins. 

Smooth batter on top evenly, tap tins on counter lightly, set aside to rest for 35 minutes before baking. 

Pre-heat oven to 325°. 

After batter has rested (don’t skip this step!), once oven has reached temp, place cakes evenly spaced on the middle rack. 

Bake at 325° for 80-85 minutes. (Check and/or rotate at 1hr:16-20 min, pull from oven when done ~1hr:25-30min).

Syrup gets started on stovetop with 20 minutes left on the bake.
Melt butter on a medium-high heat, stir in sugar and bring to simmer, add water and return to simmer, add rum and stir while syrup boils for 2-3 minutes, drop heat to medium-low and do not stir while simmering for 8-12 minutes (when the syrup starts to thicken and slightly darken, and the Rum has boiled off developing a sweet aroma in the steam without the harshness of alcohol. (You don’t want the syrup too thick, but you don’t want the rum too raw, there’s a sweet spot when the color deepens and the richness of flavor is apparent in the smell). 
Remove from heat and set aside to cool slightly while checking/rotating/removing cakes from oven. 

When cakes are done they’ll have a nice dark-brown top (without any blackness or burnt edge on the sides), the sides will be pulling away from the tin slightly and the top will spring back if pressed. A toothpick inserted into the center of a cake should come out clean, the sound of simmering should be apparent, but subtle like a softly finished rice, not the roiling boil you’ll hear when you open the oven to rotate them an hour and twenty minutes into their hour and twenty eight minute bake (or less, or more, depending on your desired doneness). An internal temperature reading will be 210°. 

Remove from oven and set on cooling rack for two-five minutes but no longer; before using a skewer to poke holes at varying depths evenly across the cake, pouring the rum syrup over slowly being sure to coat the edges and allowing to fully soak in before finishing the pour (applying evenly in two additions, waiting a few moments in between works well). 

Cover and let cool completely, 60-90 minutes. 

Seal in 2.5 gallon ziplock bag. 

Let sit overnight. (No judgment on sleep schedules here, and no pressure for patience, you’ll dig in when you’re good and ready, buuuut, if you have it in you…. Wait 12 hours. The crust sets up and it’s a different cake that it would be otherwise. A better cake by far with *at least a six hour soak; but the longer the better). 

To turn out simply apply cake board on top of Bundt pan, invert, and let gravity do the rest. If it doesn’t plop right down, warm your oven at it’s lowest setting (no higher than 170°, and e’re not going to need it to fully heat up), set Bundt tin in oven (as it was baked, bottom facing up), don’t let it get hot, just wait three or five minutes while it warms, then remove and invert. We don’t want to melt the butter in the crust again, just a little warming as needed until it drops right out. 

Slice and serve! Pairs well with whipped cream, ganache, or ice cream (stay tuned for those recipes!)

Cake is shelf stable for 3 days, but will store in the refrigerator for up to 5; if consistently maintained at 41°, it should be consumed or frozen by no later than 7 days later. 

Unused portions freeze well for up six months! To thaw simply bring to room temperature overnight, (or whenever your schedule allows planned patience), or, reheat in the oven on its lowest setting until desired temp, or, short bursts in the microwave on a defrost setting checking in between each interval. 

THANK YOU for trying this bake!!! If you’ve invested the money in ingredients and the energy in the kitchen to make this recipe, I appreciate you so, so much for the trust. I hope it turned out even better than you had in mind. 
If you’ve invested the time and energy even only *reading* this baking screed, thank you! The alchemy of emulsion and heat fascinates me, and I want to share that passion in safety from the inflammatory response that wheat evokes in my fellow Celiac Disease Survivors. Those of us with an autoimmune disease deserve good bakes, too, and having fun in the kitchen with food feeds the soul. 


Branded Ingredients -

Cake:
Cup-4-Cup Gluten Free Flour:
cornstarch, white rice flour, brown rice flour, milk powder, tapioca flour, potato starch, xanthan gum
C&H Granulated Sugar:
100% pure cane sugar 
Rumford Gluten Free Baking Powder:
cornstarch, sodium bicarbonate, monocalcium phosphate 
Redmond Real Salt:
ancient sea salt
Land O’ Lakes Unsalted Butter:
sweet cream, natural flavoring* (*labeled gluten free)
Crisco Vegetable Oil:
soybean oil
Kalona Organic 2% Reduced Fat Cultured Buttermilk:
organic reduced fat milk, organic nonfat milk, celtic sea salt, live and active cultures (acidophilus, bifidus, l. lactis ssp, l. mesenteroides ssp.), vitamin A palmitate 
Happy Valley Cage Free Organic Eggs:
organic, cage free eggs; yolks and whites
Bacardi Superior White Rum, Gluten Free, ABV: 40% 
(Exact ingredients proprietary; directly confirmed with manufacturer to contain no wheat, gluten, or wheat byproduct before and after distillation)
McCormick Vanilla Extract:
vanilla bean extractives in water and alcohol 
Great Value Organic Ground Cinnamon:
organic cinnamon 
DeLallo Instant Espresso Powder:
100% pure coffee
Great Value Organic Ground Cardamom:
organic cardamom 
Bragg Organic Raw Unfiltered Apple Cider Vinegar (with The Mother):
organic apple cider vinegar, water
McCormick Pure Almond Extract:
water, alcohol, oil of bitter almond 
Chobani Low-fat Plain Greek Yogurt:
nonfat yogurt (cultured pasteurized nonfat milk), s. thermophilus, l. bulgaricus, l. acidophilus, bifidus, l. casei, l. rhamnosus)
King Arthur Baking Almond Flour:
blanched almonds

 
Syrup:
Land O’ Lakes Unsalted Butter:
sweet cream, natural flavoring* (*labeled gluten free)
Smart Water: 
vapor distilled water, calcium chloride, magnesium chloride, potassium bicarbonate 
C&H Granulated Sugar:
100% pure cane sugar 
Redmond Real Salt:
ancient sea salt
Bacardi Superior White RumGlutenFree, ABV: 40% 
(Exact ingredients proprietary; directlyconfirmed with manufacturer to contain, or wheat byproduct before and after distillation)
McCormick Vanilla Extract:
vanilla bean extractives in water and alcohol 
Great Value Organic Ground Cinnamon:
organic cinnamon