Store-bought breakfast bars can be quite expensive, and are usually highly-processed. Using a handful of ingredients, we like to make our own at home.
These fruit oat bars are great for breakfasts, kid's lunches, afternoon snacks, or to pack along for camping and hiking trips. The best part? You can make a new flavour every time! We made this batch with rhubarb jam (it adds a wonderful sweet and tart touch), but any fruit preserves will work.
Prep: 10-15 minutes
Cook time: 30-35 minutes
Yield: 12-20 bars
Ten years ago we started GF Patisserie, and it all began with a quest for fresh baked bread. Tired of sub-par frozen bread loaded with preservatives, we started experimenting with different blends of flour. We thought there would never be an end to the madness, as we ate loaf after loaf of bread that was good, but still wasn't perfect enough.
From day one our mission was to develop recipes that were so good you couldn't tell the difference – gluten free the whole family can enjoy. We also wanted to do it without adding any fillers or preservatives that would artificially create the flavor and texture we were looking for.
After all that experimenting, we eventually landed on a blend of flour that finally held up to a claim of all-purpose, and a recipe for a soft loaf of artisanal shaped sandwich bread. We applied to start selling at the local farmers' market, where we set up for the first time exactly nine years ago this Sunday, and the rest is history.
As a staple item, bread was always our number one seller…and it’s still a top seller at both our licensed bakeries today. Now that we’re producing our flour in retail bags, we've been busy developing this variation of our white bread for the home baker. It produces two loaves, because it seems like one is never enough!
We can’t wait to share with you the number of ways we use our bread – sandwiches, French toast, grilled cheese, croutons, stuffing, breadcrumbs – the possibilities are endless.
This recipe can be made dairy free, by using olive oil instead of melted butter. For our egg free friends, don't worry – we've also been testing the various substitutions and will post the adaptation soon!
Prep: 15 minutes
Rise: 60-90 minutes
Cook time: 35-40 minutes
Yield: 2 loaves
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
While not all the recipes we share can accommodate everyone's dietary restrictions, every now and then we like to post one of our allergy-friendly recipes.
This waffle recipe is gluten free, dairy free, and egg free, but they can certainly be enjoyed by the whole family. Fluffy and warm, they're perfect for breakfast (or having breakfast for dinner), and they're easy to make too. Use these to surprise someone with breakfast in bed, or make the kids a special weekend treat!
Prep: 15 minutes
Cook time: 30 minutes
Yield: 10-12 waffles
A Japanese cuisine favourite, tempura is a versatile and easy meal to make. Our licensee Sarah, who owns Kneaded Bake Shop in Regina, Saskatchewan, recently shared this recipe with us (and we couldn't wait to share it with you!)
Usually prepared for frying seafood or vegetables, we tested out chicken and sweet potatoes for a sweet and savoury combo that satisfied our cravings. Gluten-free, egg-free, and dairy-free — you can use batter with just about anything, and the finished product can be dipped in any sauce of your choosing.
Prep: 5-15 minutes
Cook time: 2-10 minutes
You'll also need:
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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