Italian Savoiardi (or ladyfingers as we affectionately call them in North America) are versatile, lightly sweet sponge biscuits, that always seem to be the key ingredient in many a decadent recipe (tiramisu anyone?) We also really enjoy them on their own, with a generous dusting of icing sugar.
Despite the fact you can buy a gluten free factory-made version of these in the store, nothing beats fresh biscuits when you're looking to maximize on flavour. These do have a short shelf life, so plan on using them right away.
Prep: 30 minutes
Cook time: 8-10 minutes
Yield: 2 - 2 ½ dozen (24 - 30) biscuits
We're always testing new recipes, and for our egg-free, dairy-free friends we spent a good amount of time getting this one for chocolate chip cookies just right.
Our latest experiment in adding more dairy-free and egg-free recipes into our repertoire led us to using aquafaba (also known as chickpea juice) as an egg substitute. We make a lot of hummus and always have a can of chickpeas around, so we gave it a try and were amazed with the results.
These chocolate chip cookies are vegan-friendly too (just swap out the chocolate chips for the mix-in of your choosing, or vegan-friendly chocolate chips.)
Prep: 15 minutes
Cook time: 6-10 minutes
Yield: 1 ½ dozen (18) cookies
A few months ago we shared a recipe for streusel topping, which you can use to make fruit crisps in a variety of flavours. Crisp or cobbler is the perfect easy recipe when you don't have the time or patience to make a pie, and is pretty much a no-fail dessert.
Our household favourite is peach crisp — the sweet and soft caramelized peaches layered with the crunchy streusel creates a scrumptious and balanced texture that can't be matched.
For this recipe you can use fresh or frozen peaches (we used frozen, since the fresh ones won't be available until summer). Aside of making the topping, the hardest thing you'll have to do for this recipe is wait for it to bake.
Prep: 5-10 minutes
Cook time: 35 minutes
Yield: 6-8 portions
Ingredients (streusel topping):
With the cold and dreary weather leading us into spring, we felt like making something that had a brighter flavour. One of our favourite additions to cheesecake is citrus, and our tried and true recipe is both delightfully creamy and light.
We had leftover Macadamia White Chocolate Chunk Cookies stored in the freezer, which we put through our food processor and used for the crust. The subtle flavours paired well with the cheesecake filling, plus it was a bonus way to repurpose something we already had on hand!
This cheesecake can be served plain, with whipped cream, or with your favourite fruit sauce.
Prep: 30 minutes
Cook time: 40 minutes to 1 hour
Yield: 12-16 slices
Water bath baking method:
One of the reasons quick bread type recipes (pancakes and waffles) work so well gluten free is that the original versions benefit from a lack of gluten development. Nearly any classic recipe for pancakes can be converted to gluten free with a simple exchange of the right flour (no added gums required.)
This recipe comes straight from The Food Lab, and all we did was a cup-for-cup swap with our All Purpose Flour. They turned out beautifully — light, fluffy, golden brown, and full of flavour. Get out your maple syrup, these are what's for Sunday breakfast!
Prep: 15 minutes
Cook time: 30 minutes
Yield: 16 pancakes
Ingredients (dry mix):
THE ART OF BAKING AND COOKING GLUTEN FREE
From sweet to savoury, our all purpose flour can be used for cooking and baking gluten free.
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