Gluten free breakfast/brunch baked goods
June 10, 2019 1:07 PM   Subscribe

I'm hosting a potluck brunch for some friends this weekend, one of whom is gluten-free. I am a confident cook with access to any ingredients I might need, but I don't know enough about GF recipes to evaluate the ones I'm finding online. Do you have a favorite GF scone, muffin, coffee cake, tart, or similar recipe that's not too time-consuming to make and tastes good?

We've got the savory stuff covered with various egg-based and other dishes that my friends are bringing. I'm really hoping to fill that sweet baked goods requirement for a well-rounded brunch table!
posted by misskaz to Food & Drink (19 answers total) 6 users marked this as a favorite
 
If the person in question has celiac, don't try to make them something from your kitchen because cross-contamination is a thing and you won't be able to prevent it no matter how well you clean.

If the person in question is merely gluten-free, I have had really good results using both the Pamela's GF baking mix and Bob's Red Mill GF baking mix, both cup-for-cup substitutions. Just use your favorite recipe and sub the flour.
posted by cooker girl at 1:15 PM on June 10 [10 favorites]


Cheesecake is easy and can be made crustless (naturally GF!) or with a graham-cracker crust if you can source these in time. They behave just like regular graham crackers when making a crust. (You could presumably do any sort of tart filling in them, too - chessecake is just what I have specifically done.)

Otherwise, the Bob's Red Mill GF flour mix has worked pretty well for me in straight substitutions for quickbreads/muffins/that sort of thing.
posted by restless_nomad at 1:16 PM on June 10


Cornbread, no wheat flour.
posted by Oyéah at 1:21 PM on June 10 [1 favorite]


Seconding Bob's Mill GF flour, I use it a lot for cakes and quick breads, it tastes good and bakes nicely. Most people cant even tell its GF :)
posted by ananci at 1:35 PM on June 10


An almond cake? This one with berries looks especially brunch-like.
posted by aimedwander at 1:35 PM on June 10


Seconding what cooker girl said.
posted by purple_bird at 1:37 PM on June 10


Yup, the cup-for-cup GF flour is good stuff.
posted by Dr. Wu at 1:44 PM on June 10


If your local market carries them, King Arthur flour has fantastic GF mixes. You probably don't have enough time to mail order them direct, but there's some on Amazon as well.
posted by ApathyGirl at 2:04 PM on June 10


Bob’s Red Mill makes a gluten free cornbread mix that is really good, and also has recipes on their website for other dishes made with their products, including a lot of gluten free stuff. I particularly like their gluten free cobbler recipe (made with the cornbread mentioned above).
posted by scrute at 2:26 PM on June 10


I often make a Dutch Baby from the NYTimes recipe but subbing in Bob's GF 1-to-1 flour* or King Arthur Cup-for-Cup. Breakfast stuff is generally really good with GF flour - quickbreads and muffins don't really rely on gluten very much.

Seconding comments about cross-contamination, though!

*There are two kinds of Bob's Red Mill "All Purpose" flour, avoid the kind that is made of garbanzo beans for breakfast pastries.
posted by mskyle at 2:31 PM on June 10


I've also found Bob's Red Mill 1-to-1 Gluten Free flour works well in scones, muffins & cakes -- pretty much anything that doesn't use yeast.

(and agree with the cross-contamination comments above if your brunch guest avoids gluten due to celiac)
posted by zombiedance at 3:01 PM on June 10


My SO has celiac disease. I cannot use any flours in the kitchen that contain gluten. If your guest has celiac disease, please do consider looking for a specialized GF bakery to get dessert for that person, so as to avoid the risk of cross-contamination. If that person is GF due to personal choice, then most any GF mix will do.
posted by They sucked his brains out! at 5:36 PM on June 10


I have celiac but am not sensitive to cross contamination. I'd be fine eating something prepared in your kitchen with gluten free ingredients and have my GI specialists OK to do so. So my advice is to just ask them.

Most of the info online about celiac is some degree of wrong as far as I can tell. Some people have very serious immune reactions to tiny exposures and some do not.
posted by fshgrl at 8:16 PM on June 10 [1 favorite]


[Folks, the "if it's celiac..." point has been made a few times; OP can update if they need tips specifically on that. For the time being, let's stick to the question about just gluten-free recipes.]
posted by LobsterMitten (staff) at 9:23 PM on June 10


Think custard, flan, dulce de leche for a baked good that's easy, tasty and gluten free. Also chocolate mousse with berries and whipped cream.
posted by jointhedance at 9:34 PM on June 10 [1 favorite]


Toronto's Favourite GF bakery Bunner's uses Bob's GF flour, and their treats are outstanding.

Also, here's my GF cornbread recipe, which is also dairy-free, and amazing:
2 cups corn meal
2 cups nut milk with 1 tbsp lemon juice (or 2C buttermilk)
2 eggs
4 tbs bacon grease (a.k.a. 1/4 cup)
1 tsp each baking soda & baking powder
10" crockery or cast iron pan
1. Preheat oven to 425F. Put the cooking vessel in to pre-heat for about five minutes.

2. Add milk and bacon grease to mixing bowl & heat (microwave, e.g.) until grease melts

3. Add other ingredients and fold gently until uniform.

4. Remove vessel from oven and gingerly coat with grease.

5. Pour batter into vessel, return to oven

6. Bake 18-25 minutes until nicely browned and toothpick comes clean

7. Let it cool on a rack 5-10 minutes at least before cutting in.

This is a good "substrate" cornbread. It holds together well when cooled, and wants stuff added to it, like gravy or butter or honey or jam or what-have-you. I used nut milk + lemon juice because I didn't want to pay for buttermilk and we have a house mate who can't do lactose; we have a nut milk maker here so it's easy enough to produce for cheap.

I imagine you could start by substituting a vegan shortening for the bacon grease to make it 100% hippie-safe, but you'd also need to do something with the eggs which provide the glue to hold it all together.
posted by seanmpuckett at 4:43 AM on June 11


Just a guess here, but I would think if you're trying to "emulate" something traditionally made with wheat flour the way to go would be baked goods with the highest sugar:flour ratios. Off the top of my head I checked brownies and saw recipes calling for 3:1 sugar:flour, so I'd expect much less change in the final product than if you tried to replace all the wheat flour in something like a scone.

High recommend the cornbread angle if you can drop the sweet requirement though. Unless sweetened corn cornbread is already a tried-and-true concept (I've only ever made/seen un/minimally-sweetened) in which case maybe that.
posted by ToddBurson at 7:17 AM on June 11


Cornbread with a generous dollop of honey butter is an excellent idea, but if you want something sweeter, I've made and inhaled this chocolate almond olive oil cake and highly recommend it.
posted by JuliaIglesias at 12:58 PM on June 11


I made the chocolate almond olive oil cake, so thank you JuliaIglesias! I had to make a substitution because my grocery store's wall-o-Bob's-Red-Mill-stuff did not have any almond flour in stock, so I used hazelnut flour instead...which made it taste like a nutella cake and everyone loved it. Thanks to all who shared recipes, and for the info that GF flour substitutes are an easy and delicious answer.

I did not ask for advice about celiac protocols/cross-contamination because it was not needed - I am familiar with my friend's level of sensitivity and have cooked for/with her before, just not breakfasty baked goods. All I asked for and needed were recipes.
posted by misskaz at 8:33 AM on June 16


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