No matter what holidays your family does (or doesn’t) celebrate,  sweet treats are everywhere this time of year.  If you or someone in your life happens to be gluten-free, most of those babies are off-limits.  Instead of feeling left out, decide on what you’ve been missing the most, and bake to your heart’s content.  With great flour blends and tried-and-true recipes, no one needs to miss out on the sweet fun of the holiday season.  Our family has accumulated many hours of baking over the years, and I’m happy to share our tips for success, along with links to some of our favorite holiday cookies.

Some tips for gluten-free baking success

  1. Bob’s Red Mill 1 to 1 Baking Mix: I’ve tried lots brands of all-purpose gluten-free flour mixes, and for years I mixed my own using recipes from a few trusted sources. Mixing your own yields great results but is a huge time commitment.  The original Bob’s Red Mill all-purpose mix contained bean flour, which in my opinion was not conducive for any sweet baked goods.  The 1 to 1 blend, however, rocks.  I’ve found it to work well in making breads, cookies, muffins, and just about everything.
  2. Parchment paper: Gluten-free baked goods respond well to parchment paper.  Use it to line the pan before baking brownies, to roll out dough for pies or cinnamon rolls, or on baking sheets so that nothing sticks.  Working with gluten-free dough is different than traditional gluten-full dough, and parchment paper truly helps you get similar results.
  3. Your digital scale: So many quality recipes give measurements for dry ingredients in grams or ounces rather than cups.  At first I didn’t understand, but the precision and ease of assembling ingredients speaks for itself.
  4. Shape before you bake: If you’ve baked with regular flour, you know that baked goods tend to round themselves out as they bake.  Muffins puff up, cookies spread, and loafs naturally take shape.  Not so with gluten-free!  If you leave your dough or batter oddly shaped as it goes into the oven, it will maintain that exact shape after baking. After much trial and error, I learned two tricks.  First, if you’re baking anything in a pan like bread or muffins, give the bottom of the pan a few taps on the counter to help even out the batter.  Keep a small bowl of water nearby, and occasionally dip a fingertip or two into the water and use it to smooth out the tops of baked goods, being careful to use the water sparingly.
  5. Don’t overbake: Gluten-free baked goods don’t mess around.  If you overbake them, they get hard and crumbly, more so than traditional baked goods.  Err on the side of caution, and set your timer for just a minute or two less than necessary.  Better to check on what’s baking and give it another minute rather than find it’s overcooked.

Peanut Butter Blossom

Cookie Favorites

I shared a number of our family favorites last year and the year prior.  Still at the top of the list are Peanut Butter Blossom, the red and green M&M chocolate chip, and sparkly sugar cookies.  Last year we tried candy cane cookies, which were delicious and will be back this year. Lemon sugar cookies have also been a staple.  We’ve always enjoyed this recipe, although for a cookie swap this year I tried a different recipe (with Bob’s 1:1 flour substituted) and we may have liked them even better!  More fluff, and fun to roll in powdered sugar before baking.

The M&M Chocolate Chip

 

In the end, it’s just about adding a little magic to your holiday season.  Sharing the love takes many forms, and a sparkly cookie platter is just one way. Spend some time with our family’s baking tips and favorite recipes, and make some memories.  Share your favorite recipes and baking tips with our readers, below. Happy baking!

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