Gluten-free puff pastry sheets that are super puffy with crisp golden brown flakes. Use it for your favorite savory or sweet recipes!
Perfect for snacks, when company drops in, or those midnight tea and cookie cravings (and if you’re like me, they happen more often than you want to admit!), this cookie dough can be made ahead of time, frozen, and then sliced and baked as-needed! This is also the perfect recipe ...
Sometimes I like it dressed with Thousand Island, other times Ranch, and occasionally Catalina but whatever I use it is always homemade. Today I made a Blue Cheese Vinaigrette. Feel free to use whatever dressing you like but I am begging you with what remains of summer to make them homema...
“Pastry dough!” “Wait,” I said, “pastry dough? Made from wheat flour?” Sheepish recognition dawned on his face. “Ah, yes. But you didn’t saypastrydough? You said wheat flour…?” Well, that explained everything. Already know you want a gluten free restaurant card? You can buy...
Pain au chocolatis made with the same layered puff pastry dough ascroissants,but instead is formed into a rectangular shape with a few pieces of dark chocolate folded into the middle. Madeleinesare small traditional sponge cakes from the Lorraine region of France, now also served at Starbucks ...
Really. The simple press-in dough comes together in minutes, and the spread-in filling is a combo of store-bought jam and frozen berries. After a quick bake, the resulting cheerful, fruity bars are ready to share and enjoy. Get the recipe Mexican Wedding Cookies Flaky, buttery, nutty, ...
The pharmacy I came across in the city center of Lucca, offered an entire freezer of gluten-free goodies from gluten-free ravioli to gluten-free pastry dough. It is an interesting juxtaposition of goods in an otherwise sterile feeling environment, but it’s an incredible resource....
Gluten free pizza fritta, also known as, zeppole are golden fried puffs of dough dusted with powdered sugar. This pastry recipe is a mouthwatering twist on a classic favorite complete with both the deep-fry and air fryer methods for your convenience. Over a century ago, John’s great grandm...
When making gluten-free yeasted dough, you want to encourage trapping as much air into the rise as possible. For that reason, we shape the bagels before the rise so we don't disturb that beautiful rise later. Let them rise, covered, for 60-90 minutes in a warm place (I use the pro...
Drop dough on sheets in slightly rounded tablespoon-size portions (approximately 50 mounds) on two cooking parchment-lined or buttered 12- by 15-inch baking sheets. (Alternatively, spoon dough into a large pastry bag fitted with a plain 1/2-inch round tip. Pipe in 50 equal mounds) Add a...