Don't be intimidated about making gluten free gravy — it's easy! Whether you're roasting a chicken or preparing a holiday Turkey, you can use this recipe year-round. Because this recipe uses all the pan drippings, this gravy is full of flavour.
Prep: 5 minutes
Cook time: 10 minutes
Yield: 6-8 servings
While we're big fans of Italian Buttercream (light and delicately sweet), recently we changed things up to try out a recipe for an old classic — Ermine Buttercream (also known as Flour Buttercream, Boiled Milk Buttercream, and so on.)
Flour Buttercream is perhaps the most apt description, since to make this recipe you use flour to develop a thick pudding that gets added to whipped butter. We found this recipe on The Tough Cookie, and simply subbed in our gluten free flour to replace the regular all-purpose.
This buttercream is wonderful for cupcakes, jelly and Swiss rolls, and layer cakes. Light as whipped cream, it's incredibly smooth and sets very well.
Prep: 15 minutes
Cook time: 5 minutes
Yield: 3 ¼ cups buttercream
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
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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