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Small-Batch Gluten-Free Baking

by Donna Washburn, PHEc and Heather Butt, PHEc

Small-Batch Gluten-Free Baking

The Gluten-Free Baking Book emphasizes baking for one or two. We chose this theme because you told us how expensive you find the gluten-free ingredients. In addition, many of you now live alone or have an empty nest and would like to have just enough dessert for yourself or the two of you. You don’t want to eat the same thing three nights in a row just to finish it up. A number of you have downsized and don’t have a large freezer anymore, so you like the idea of baking just 6 nutritious, delicious muffins or dinner rolls at a time. You also like the ease and convenience of our various baking mixes.

So for this book, we’ve downsized our cakes from 13 by 9 inches (33 by 23 cm) to 9 by 5 inches (23 by 12.5 cm), our cupcake recipes now make 6 cupcakes instead of 12, our desserts are for just 2 to 3 servings, our cookie recipes make 112 dozen, and individual tarts replace whole 10-inch (25 cm) pies.

We searched our cupboards and storage areas and were surprised by how many custard cups and small casserole dishes and baking dishes we found. The time is right to invest in small pans, as there are so many modern finishes and shapes available. It is fun just to wonder through the baking section of stores. Be sure to check out the information about these baking pans on page 27.

When we spoke at the GIG Educational Conference in Minneapolis, Minnesota, about how to make desserts more nutritious, you reinforced that this was the direction you wanted to take your baking, so we have continued to increase the fiber and calcium and decrease the fat, sugar and sodium. All of our recipes use ingredients free of trans fats. We use a lot of local produce in season.

One of the best perks of working on a gluten-free cookbook is that we get to meet and talk with you. Over the past year, we have met many new celiacs and renewed old friendships as we’ve travelled from Minneapolis, Minnesota, to Kansas City, Missouri, to Minocqua, Wisconsin, to Hamilton, Ontario. You challenge us with your requests, inspire us with your commitment and bolster us with your enthusiasm.

We always bake and deliver the food to Toronto for the photographer; that way, when you look at the pictures, you know exactly what you can expect from our recipes.


Find more fabulous gluten-free recipes in Gluten-Free Baking by Donna Washburn and Heather Butt

Hazelnut Chocolate Blondie Recipe

Classic Banana Bread