Bob Red Mill 1 To Gluten Free Flour Recipes

Easy GlutenFree Vanilla Sheet Cake Recipe

WebMay 23, 2019 · Preheat oven to 350℉. Grease a 9×13-inch pan with nonstick cooking spray Or if you want to remove the cake for serving, …

Rating: 5/5(11)
1. Preheat oven to 350 degrees F. Grease a 9x13-inch pan with nonstick cooking spray Or if you want to remove the cake for serving, line the pan with parchment paper and grease with nonstick cooking spray.
2. Whisk together gluten-free flour, sugar, baking powder, baking soda, and salt in a large bowl. Add softened butter. Mix, on medium speed, until butter is incorporated. Very small pieces of butter should dot the mixture.
3. Add the milk, oil, eggs, and vanilla extract. Mix until batter is smooth and fluffy, about one minute.
4. Spread batter evenly into prepared pan. Bake until a cake tester inserted in the center comes out clean, about 30 minutes.

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Gluten Free Strawberry Shortcake Well Plated by Erin

WebJul 2, 2018 · In a small bowl or liquid measuring cup, whisk together 1/3 cup milk and Greek yogurt and place it in the refrigerator. In the bowl of a …

1. Place a rack in the center of your oven and preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
2. Prepare the strawberries for topping: In a small bowl, stir together the sliced strawberries, granulated sugar, and Grand marnier. Refrigerate until you are ready to serve.
3. Make the shortcakes: Cut the butter into a small dice and place it in the freezer. In a small bowl or liquid measuring cup, whisk together 1/3 cup milk and Greek yogurt and place it in the refrigerator.
4. In the bowl of a food processor fitted with a steel blade, pulse together the 1:1 flour blend, 1 cup of the oats, brown sugar, baking powder, and salt. Briefly pulse twice to combine. Scatter the butter pieces over the top. Pulse until mixture forms crumbs the size of large peas. Pour in the milk/Greek yogurt mixture and pulse until the dough is just combined and holding together. It will be crumbly but should hold together when pressed. If it seems too dry, sprinkle another tablespoon of milk over the top and pulse again. Do not over mix and stop pulsing as soon as the dough comes together.

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