The Gluten Free Baking Show

Learn how to make a classic "dump and stir" doughnut that is amenable to modern twists. You'll learn how to fry without a fryer, how to make a simple chocolate sauce, and most importantly how to make perfectly cooked Churros. You will be able to impress your friends and family with fresh, homemade doughnuts.  For Chocolate Sauce, listen to 10:52 Find the recipe at gfbakingshow.com If you would like to support the show, click here. 

It's time for some savory meals. Join me to learn about homemade Asian mains that will help you expand your repertoire.    Dumplings  Vietnames Crepes 8:28 Savory Rice Cake 14:18   Make a Donation & help cover costs associated with running the show. 

If you have ever wanted to know how to make your cookies more chewy or crisp or moist the next day, you have come to the right place. In today's episode I'll discuss aspects of baking that affect texture. Furthermore, if you would like to learn about how specific ingredients affect cookies, such as more sugar or flour, check out the show notes at GFbakingshow.com   Show Outline:  Butter Cookies 3:44 Experiment with Flavor (butter cookies) 6:44 Chocolate Chip Cookies 13:00 Bake Time 13:37   Recipes: Classic Butter Cookies  Chocolate Chip Cookies  Chocolate Chip Peanut Butter Bars Double Chocolate Hazelnut Cookies 

This cake is one of my favorites. It is a chocolate cake with a classy ganache finish. And the ganache frosting takes less than 5 minutes to make! Hard to beat. This recipe also has a dairy free option which I love. I hope you give this cake a try and feel confident adding a new technique to your baking repertoire. Enjoy! 🙂   Ganache 9:45   See the Video at gfbakingshow.com   Show notes: what to do with leftover ganache, plus a link to the recipe/video.   

I didn't used to be a bread baker, and honestly I'm still pretty new to it, but there are few things as rewarding as a fresh whole grain loaf. In this episode, I'll talk about a light whole grain Hot Cross Buns recipe flavored with orange zest, figs, and toasted almond and what to look for to get great results. Then I'll share a classic boule loaf with you—the kind that has a chewy, robust crust. And you'll learn how to get that crust without a commercial oven.    Hot Cross Buns 2:50 Boule 8:50

I talk about two treats that are bound to make your holidays festive: that glorious German loaf called Stollen and the mysterious Mincemeat Pie. They are both delightful treats that are easier to make than they appear, making them a delightful addition to your holiday or winter dinners.   Mincemeat Streusel Pie  Stollen Loaf 9:10   To go to the show notes for today's episode click here.

Eclairs are a classic French pastry filled with pastry cream and, in this case, topped with chocolate. In this episode they are demystified and made achievable for home bakers. The pastry is made from a dough called, pâte à choux, which is used to make a handful of delightful desserts. The filling, pastry cream, is equally versatile and an ingredient in many pies, tarts, doughnuts, and cakes. Eclairs not only expand your confidence and baking knowledge, they are sure to wow any guest. Enjoy! More at GFBakingshow.com Outline: -Pastry Cream -Choux Pastry 6:20

This show is all about tarts. I discuss how to make the perfect, classic tart shell and how to keep it crisp. It's a foolproof recipe with a vegan option and I walk you through what to look for to get great results. Next I discuss two fillings: a classic chocolate one and a fruity one with unique flavors. I'll talk about how to play with flavor as well as why each step in the recipe is critical. Enjoy!     Find the show notes or recipes at gfbakingshow.com   Tart Crust  Chocolate Filling 9:10  Cranberry Tart 13:20  No Fail Pie or Tart Crust (Oat and Almond) 

Aran Goyoaga is the James Beard-recognized creator of Cannelle et Vanille and her new gluten free cookbook is of the same name. Her recipes are influenced by her Basque upbringing, where food is a central part of the culture. Aran Goyoaga's work has been featured in The New York Times, Food & Wine, Bon Appetit, and Vogue, among others. 

How do you know when your bread is done proofing? How do you know when your bread is done baking? Why is salt important when you're baking bread?We'll explore the basics of bread making through three classic recipes: baguettes, brioche (8:35), and pita bread (15:36). Enjoy!    See the recipes or Show Notes: Brioche - My personal favorite!  French Bread  Pita Bread - Check out my previous interview with award-winning author Reem Kassis for excellent meals paired with pita bread.