Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa

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5-Minute Microwave Rice Pudding For Two

Melissa Erdelac

Yield: 2

Prep Time: 2 minutes mins

Cook Time: 4 minutes mins

This 5-minute microwave rice pudding is the easiest creamy dessert you’ll ever make — and it’s naturally gluten free. Think of it as the ultimate mug rice pudding, made for two and using leftover rice straight from the fridge. Quick, cozy, and just sweet enough, this easy rice pudding recipe is the perfect treat when you want quick dessert with zero effort.

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Ingredients

 

• ▢ ¾ cup milk
• ▢ 3 tablespoons granulated sugar
• ▢ 1 egg yolk
• ▢ ½ teaspoon vanilla extract
• ▢ ½ teaspoon ground cinnamon
• ▢ 1 ¼ cups cooked rice, any kind
• ▢ 1 tablespoon butter

Instructions

 

• Use a large microwave-safe bowl so the mixture has room to expand. Whisk together the milk, sugar, egg yolk, vanilla, and cinnamon until smooth. Stir in the cooked rice until evenly combined.
• Microwave on high for 3–5 minutes, stirring every minute, until the mixture thickens. When done, add the butter and stir to melt. The pudding will continue to thicken as it cools; if you prefer a thinner texture, stir in a little extra milk.
• Serve warm or slightly cooled with whipped cream, extra cinnamon, raisins, or shredded coconut if you like. Store leftovers in the refrigerator and rewarm gently before serving.

Calories: 319kcal, Carbohydrates: 51g, Protein: 7g, Fat: 9g

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The post Quick Microwave Rice Pudding for Two in 5 Minutes first appeared on Mixomni.

Gluten-Free Chicken Piccata With the Right Dredge

Yes, you can substitute a gluten-free all-purpose flour blend and get an acceptable result. But I wanted the best texture and a crust that stays crisp in the sauce. I tested GF flour, cornstarch, and white rice flour.

Cornstarch browned nicely and had a neutral flavor, while GF flour sometimes lends odd or flat starch notes and softened more quickly in the sauce. White rice flour was the standout: it creates a lighter, crisper crust that holds up when the cutlets are finished in the lemon-butter sauce. Sweet rice flour is also fine. If you don’t want to buy another pantry item, cornstarch is a reliable runner-up.

Let’s Make This Together

(Below are step-by-step photos and condensed instructions. For the full ingredient amounts and printable recipe, see the recipe card below.)

Prep the chicken cutlets

Cut chicken breasts in half lengthwise (butterfly and slice) to make thin cutlets. If they’re uneven, gently pound with a meat mallet to an even thickness so they cook quickly and evenly.

Season and dredge

Season both sides of the cutlets with salt and pepper. Place white rice flour (or cornstarch) on a plate and dredge each cutlet, shaking off excess. Let them rest briefly on a baking sheet while you prep the sauce — this helps the coating adhere. For a thicker crust, dredge twice.

Perfect pan fry

Use a mix of olive oil and butter in a sauté pan for good browning and flavor. Work in batches to avoid overcrowding. Fry the cutlets about 3 minutes per side until golden and cooked through, then transfer to a platter and tent loosely with foil to keep warm. Any browned bits and leftover fat in the pan become the base for the sauce.

Just-right lemon-caper sauce

The pan sauce is simple but balanced: bright lemon, salty capers, and a silky pat of butter. Sauté thinly sliced shallot and lemon slices in the pan’s residual oil and butter until softened, then deglaze with dry white wine (or chicken stock) to lift the browned bits. Add chicken stock, lemon juice, capers, a final tablespoon of butter, and season to taste. Return the chicken to the pan just to warm through, garnish with chopped parsley if desired, and serve immediately.

This weeknight dinner is fast, so plan a side or two. Boil pasta before you start frying the chicken so it’s ready while the sauce finishes. For a simple vegetable side, roasted zucchini is a quick, hands-off option that browns nicely while you cook the main dish.

Did you make this recipe? I love hearing from you — leave a rating and a comment below the recipe card so others can benefit from your experience.

Easy Gluten-Free Lemon Chicken Piccata (No Flour)

Melissa Erdelac

Yield: 6 cutlets

Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 35 mins

This bright, buttery piccata delivers a crisp gluten-free crust and a silky lemon-caper sauce, all ready in about 30 minutes.

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Ingredients

• 3 boneless, skinless chicken breasts, butterflied and cut lengthwise to make 6 cutlets
• ¼ cup white rice flour (or cornstarch)
• 3½ tablespoons butter, divided
• 2½ tablespoons olive oil
• 1 shallot, peeled, halved and thinly sliced
• 2 small lemons — 1 thinly sliced (seeds removed), 1 for 2 tablespoons lemon juice
• ¼ cup dry white wine (or chicken stock)
• ½ cup gluten-free chicken stock
• 4 teaspoons drained capers
• ½ teaspoon salt, plus more for seasoning
• ⅛ teaspoon pepper
• Chopped fresh parsley for garnish (optional)

Equipment

• Sharp knife or santoku
• 3-quart sauté pan
• Plate or shallow bowl for dredging

Instructions

• Lay the cutlets on a baking sheet and season both sides with salt and pepper. Dredge in white rice flour or cornstarch, shaking off excess, and return to the sheet.
• Heat 1½ tablespoons butter and 1½ tablespoons olive oil in a large skillet over medium-high. Cook three cutlets at a time until golden and cooked through, about 3 minutes per side. Transfer to a platter and tent loosely with foil. Repeat with the remaining butter, oil, and cutlets.
• Add the shallot and lemon slices to the pan and sauté 2–3 minutes, scraping up browned bits. Pour in the wine and chicken stock, simmer until reduced about 3 minutes.
• Reduce heat to low, stir in the remaining tablespoon of butter, capers, lemon juice, salt, and pepper. Return the chicken to the skillet to warm through. Garnish with parsley and serve immediately.

Calories: 228 kcal
, Carbohydrates: 10 g, Protein: 14 g, Fat: 14 g, Saturated Fat: 5 g, Sodium: 379 mg

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Please leave a star rating and review — feedback helps others and I love hearing from you.

The post Gluten-Free Lemon Chicken Piccata Without Flour first appeared on Mixomni.

Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. Your feedback helps others find this recipe and I always respond. -Melissa

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Savory Cheesy Bacon Muffins (Gluten-Free)

Melissa Erdelac

Yield: 12 muffins

Prep Time: 15 mins

Cook Time: 18 mins

Total Time: 33 mins

These gluten free savory muffins are packed with flavor and texture: crisp bacon, sharp cheddar, and a tender crumb that holds up well for reheating. They make a great breakfast, snack, or addition to brunch.

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Ingredients

 

• 2 cups gluten free all purpose flour (Cup4Cup recommended)
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 tablespoon pure maple syrup or sugar
• 1 cup milk may need 2–4 tbsp more depending on flour
• 1 large egg
• 6 tablespoons unsalted butter, melted and cooled
• 2 cups grated sharp cheddar cheese
• 10-12 slices cooked bacon, chopped
• optional: additional cheese for topping

Equipment

• Muffin tins
• Large mixing bowl
• Large scoop or spoon for portioning

Instructions

 

• Preheat the oven to 400ºF (200ºC). Generously grease the muffin tin with nonstick spray or line with papers.
• In a large bowl whisk together the gluten free flour, baking powder, salt, and sugar if you’re using it. Stir in the chopped cooked bacon and grated cheddar until evenly distributed.
• In a separate bowl whisk the milk, egg, and maple syrup (if using). Pour the wet ingredients into the dry, then stir in the melted, cooled butter. Mix until the flour is incorporated — the batter will be thick. If it’s too stiff to stir, add up to 1/4 cup additional milk, a tablespoon at a time.
• Spoon the batter into the prepared muffin tins, filling each cup to the top. Smooth the tops with a spatula or lightly wet fingers. Sprinkle extra cheese on top if desired.
• Bake for 18–20 minutes, until the tops are golden and a toothpick inserted in the center comes out clean. Let muffins cool in the pan for 5 minutes, then transfer to a rack. Serve warm or at room temperature.

Notes

Storing and freezing

Once cooled, store muffins in an airtight container in the refrigerator for up to 2 days. For longer storage, freeze to preserve freshness.

To freeze: wrap each muffin individually in plastic wrap, place in an airtight container or freezer bag, and freeze up to three months.

To reheat: thaw at room temperature for about an hour, then microwave wrapped in a paper towel for 20 seconds to warm.

Calories: 244kcal, Carbohydrates: 18g, Protein: 10g, Fat: 16g

Did you make this recipe?Please leave a star rating and review below. It helps others and I LOVE feedback!

The post Gluten-Free Bacon and Cheese Muffins: Savory Breakfast Bites first appeared on Mixomni.

Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. Your feedback helps others find great recipes and I always respond. -Melissa

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Effortless Sheet Pan Cabbage Parmesan

Melissa Erdelac

Yield: 6

Prep Time: 10 mins

Cook Time: 45 mins

Total Time: 55 mins

This simple sheet pan cabbage parmesan gives you all the comforting, familiar flavors of a parm without breading or frying. It’s an easy, family-friendly vegetarian main or side that pairs well with a green salad, crusty bread, or a bowl of pasta if you want to stretch the meal.

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Ingredients

 

• ▢ 4 tablespoons olive oil, divided
• ▢ 1 medium cabbage
• ▢ 1 ½ teaspoons kosher salt
• ▢ ½ teaspoon pepper
• ▢ 2 cups marinara sauce
• ▢ 2 cups grated mozzarella
• ▢ optional fresh basil, for serving

Instructions

 

• Preheat the oven to 475°F. Drizzle 2 tablespoons of olive oil onto a rimmed sheet pan and spread it evenly.
  2 tablespoons olive oil
• Trim the base of the cabbage and cut it in half. Keep the core in place and slice each half into 2-inch thick wedges. Arrange the wedges flat-side down on the oiled pan.
  1 medium cabbage
• Drizzle the remaining 2 tablespoons of olive oil over the cabbage wedges. Combine the kosher salt and pepper, then sprinkle evenly. Roast on the middle rack 35–45 minutes, until the cabbage is tender and the outer leaves are deeply browned.
  2 tablespoons olive oil, 1 ½ teaspoons kosher salt, ½ teaspoon pepper
• Remove the pan from the oven and spoon marinara sauce over each wedge, then sprinkle generously with grated mozzarella. Return to the oven for about 5 minutes, until the cheese melts. For a browned, bubbly top, finish briefly under the broiler—watch carefully so it doesn’t burn.
  2 cups marinara sauce, 2 cups grated mozzarella

Calories: 252kcal, Carbohydrates: 14g, Protein: 11g, Fat: 18g, Saturated Fat: 6g, Sodium: 1230mg, Fiber: 5g, Vitamin C: 61mg

Did you make this recipe?Please leave a star rating and review below — it helps others and I LOVE your feedback!

The post Crispy Sheet-Pan Cabbage Parmesan Bake first appeared on Mixomni.

Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. Your feedback helps others find great recipes — thanks for sharing. -Melissa

Fresh Strawberry Bread with Gooey Glaze (Gluten-Free)

Melissa Erdelac

Yield:
10 slices

Prep Time:
20 mins

Cook Time:
1 hr

Total Time:
1 hr 20 mins

This gluten-free strawberry bread is light, tender, and packed with fresh strawberry flavor. A bit of sour cream keeps the loaf very moist without heaviness, and the pink strawberry glaze adds a sweet, glossy finish. It’s a simple, satisfying recipe that feels special enough for gatherings yet easy enough for a weekday treat.

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Ingredients

Strawberry Bread

• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• ½ cup sour cream
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 cups gluten free all-purpose flour (Cup4Cup recommended)
• 1 ½ cups chopped strawberries, rinsed and dried

Strawberry Glaze

• 3 tablespoons diced fresh strawberries, rinsed and dried
• 1 cup powdered sugar
• 1 tablespoon milk

Equipment

• 9×5 loaf pan
• Stand mixer (or hand mixer)
• Cake tester or toothpick

Instructions

• Grease a 9×5 loaf pan with nonstick spray or line it with parchment paper. Preheat the oven to 325°F.
• In a large bowl, beat the softened butter and sugar until light and fluffy, about 2–3 minutes on high. Add the eggs, sour cream, and vanilla, and beat until combined, scraping the bowl once or twice.
• On low speed, mix in the baking powder, baking soda, and salt. Add the gluten-free flour and mix on low until incorporated, then increase to medium and beat for one minute. This helps hydrate and relax the gluten-free starches. The batter will be thick. Gently fold in the chopped strawberries.
• Spoon the batter into the prepared pan and smooth the top. Let the pan rest for 10 minutes before baking to help the structure set and prevent sinking. Bake for 60–70 minutes, or until the top is set and a toothpick comes out clean or with a few moist crumbs. Cool on a wire rack.
• About 20 minutes before the bread is fully cooled, make the glaze: mash the diced strawberries in a small bowl, then stir in the powdered sugar and milk until smooth. Spoon the glaze over the cooled loaf and let it set for about 30 minutes before slicing and serving.

Calories: 306kcal
,
Carbohydrates: 48g
,
Protein: 4g
,
Fat: 12g
,
Fiber: 3g

Did you make this recipe?
Please leave a star rating and a review below — your feedback helps others and I love hearing from you!

The post Gluten-Free Fresh Strawberry Bread with Sticky Glaze first appeared on Mixomni.

Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa

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Gooey Glazed Gluten‑Free Cinnamon Roll Focaccia

Melissa Erdelac

Yield: 8 slices

Prep Time: 10 mins

Cook Time: 30 mins

Total Time: 1 hr 10 mins

This gluten‑free cinnamon roll focaccia gives you cinnamon roll flavor without the lengthy prep. Soft, slightly chewy, and finished in about an hour, it’s a great beginner‑friendly gluten‑free bread that requires no kneading.

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Ingredients

• ¾ cup (180 g) water
• ¾ cup (184 g) milk or dairy‑free milk
• 1 package (2¼ tsp / 7 g) active dry yeast
• 2½ cups (320 g) gluten‑free all‑purpose flour (Cup4Cup recommended)
• 1 tablespoon (13 g) granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 6 tablespoons (69 g) olive oil, divided

Cinnamon Topping

• ⅓ cup (71 g) packed light brown sugar
• 2 tablespoons (36 g) olive oil, divided
• 2 tablespoons (28 g) softened butter
• 1 tablespoon ground cinnamon

Glaze

• 1 cup (120 g) powdered sugar
• 2 tablespoons (30 g) milk
• ½ teaspoon vanilla extract

Equipment

• Stand mixer with paddle attachment (or large bowl and wooden spoon)
• 10″ cast iron skillet or 9″ cake pan
• Greased silicone spatula or your fingers for spreading

Instructions

• Combine the water and milk in a microwave‑safe measuring cup and warm until lukewarm (about 110ºF). Sprinkle the yeast on top, stir, and let sit for 5 minutes until foamy.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl), whisk together the gluten‑free flour, granulated sugar, baking powder, and kosher salt on low speed until combined.
• Add the milk‑yeast mixture and 3 tablespoons of olive oil. Mix on low for 1 minute, then increase to medium‑high and beat for 5 minutes. The batter should be thick but still pourable.
• Generously coat the bottom and sides of a 10″ cast iron skillet or 9″ cake pan with 2 tablespoons of olive oil. Pour the batter into the prepared pan and smooth it evenly with a greased spatula or oiled fingers.
• Drizzle 1 tablespoon olive oil over the top and gently smooth with your fingers. Leave the pan uncovered and let the dough rest for 30 minutes while you preheat the oven to 350ºF.
• While the dough rises, make the cinnamon topping: in a small bowl, stir together the brown sugar, softened butter, cinnamon, and 1 tablespoon olive oil until a thick paste forms. Cover and set aside.
• Use your fingers to press deep dimples across the dough. Spoon or distribute the brown sugar paste into the dimples, then press once more so the topping sinks in. Drizzle the remaining tablespoon of olive oil evenly over the surface.
• Bake for 30 minutes, or until the top is golden brown and the internal temperature reaches about 210ºF. Cool in the pan for 10 minutes.
• Whisk together the powdered sugar, milk, and vanilla to make a smooth glaze. Drizzle over the warm focaccia and serve slices while still slightly warm.

Notes

Storing and Freezing

For best texture, enjoy the focaccia the day it’s made. If you need to prepare ahead, this bread freezes well. Allow it to cool completely (several hours) before wrapping.

Freeze the whole loaf (recommended) or individual slices for up to three months. Wrap tightly in plastic and then cover with foil, or place wrapped slices in a zip‑top bag. To reheat a slice, wrap in a paper towel and microwave for 15–20 seconds. To rewarm a whole loaf, thaw, place on a baking sheet, cover with foil, and heat at 350ºF for about 10 minutes until warmed through.

Calories: 395 kcal,
Carbohydrates: 55 g,
Protein: 5 g,
Fat: 19 g,
Sugar: 28 g

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Please leave a star rating and review below. It helps others when searching for recipes and I LOVE feedback!

The post Glazed Gluten-Free Cinnamon Roll Focaccia — Gooey Cinnamon Swirls first appeared on Mixomni.

Actually Easy Gluten-Free Hush Puppy Recipe

I used to eat my weight in Long John Silver’s hush puppies, and recreating that flavor was my goal here. To get the ideal texture—crispy outside, soft inside—I balanced medium-grind cornmeal with a reliable all-purpose gluten-free flour and boosted tenderness with buttermilk. Letting the batter rest for 10 minutes prevents dense, gummy fritters by allowing the starches to fully hydrate.

To keep the recipe simple and fast, I relied on pantry spices rather than extra prep like grating onions. The result is a dump-and-mix batter that’s flavorful, efficient, and authentic-tasting without extra fuss.

Let’s Make This Together!

(Below are step-by-step photos and clear instructions. For ingredient amounts and the full recipe card, see the recipe section.)

Whisk dry, mix wet, then rest

Whisk the dry ingredients—cornmeal, gluten-free flour, sugar, baking powder, and spices—in a large bowl. In a separate bowl, whisk buttermilk with the egg, then combine with the dry mix. Let the batter rest for 10 minutes while you heat the oil; this gives the gluten-free starches time to absorb liquid so the center stays light and tender.

Scoop for even fritters

A medium cookie scoop (about 2 tablespoons) is the easiest way to portion batter and get round, uniform hush puppies that release cleanly into the oil. If you don’t have a scoop, use two spoons: one to scoop and one to push the batter off into the oil.

Fry to golden perfection

Heat about 2 inches of oil in a heavy skillet or cast iron pan until it reaches 350°F. Fry 5–7 hush puppies at a time—depending on pan size—so the oil temperature stays steady. Fry for about 3–4 minutes, turning occasionally, until evenly golden. Proper oil temperature cooks the interior and exterior at the same rate so you won’t get an overbrowned outside with an undercooked center.

Drain on a paper towel–lined baking sheet and keep warm in a 200°F oven if needed while you finish batches.

Did you make this recipe? I love hearing from you—leave a star rating and a comment below the recipe card. Your feedback helps others find great recipes. -Melissa

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Crisp & Fluffy Gluten-Free Hush Puppies Recipe

Melissa Erdelac

Yield: 8 2 hush puppies

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

A simple blend of cornmeal, gluten-free flour, and a chef’s spice mix comes together with buttermilk for a shatteringly crispy shell and fluffy interior. The prep is effortless and the short rest is the trick to perfect texture.

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Ingredients

 

• ▢ 1 cup (158 g) yellow cornmeal, gluten-free certified
• ▢ ¾ cup (115 g) all purpose gluten-free flour
• ▢ 2 tablespoons (26 g) granulated sugar
• ▢ 1 ½ teaspoons baking powder
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon onion powder
• ▢ ½ teaspoon paprika
• ▢ ¼ teaspoon garlic powder
• ▢ ¼ teaspoon baking soda
• ▢ ¼ teaspoon ground black pepper
• ▢ ¾ cup (184 g) buttermilk
• ▢ 1 large egg
• ▢ oil, for frying

Equipment

• ▢
  Cast Iron Skillet
• ▢
  Skimmer Spoon
• ▢
  Medium Cookie Scoop

Instructions

 

• In a large bowl whisk together the cornmeal, gluten-free flour, sugar, baking powder, salt, onion powder, paprika, garlic powder, baking soda, and black pepper.
• In a separate bowl, whisk the buttermilk and egg. Pour the liquid into the dry ingredients and stir until combined. Let the batter rest for 10 minutes to hydrate the gluten-free starches and ensure a fluffy interior.
• Heat 2 inches of oil in a heavy skillet or cast iron pan over medium heat until it reaches 350°F, about 10–15 minutes. Line a baking sheet with paper towels and preheat the oven to 200°F if you want to keep finished hush puppies warm.
• Use a medium cookie scoop (about 2 tablespoons) or two spoons to drop batter into the hot oil. Fry 5–7 hush puppies at a time, taking care not to overcrowd the pan.
• Fry until golden brown, about 3–4 minutes, turning halfway through. Use a slotted spoon to transfer to the paper towel–lined sheet. Repeat with remaining batter and serve immediately.

Calories: 397kcal, Carbohydrates: 27g, Protein: 5g, Fat: 31g

Did you make this recipe?Please leave a star rating and review below—your feedback helps others and is much appreciated.

The post Crisp Fluffy Gluten-Free Hushpuppies Recipe for Everyday Cooking first appeared on Mixomni.

How To Make A Gluten-Free Sourdough Starter (Even As a Total Beginner)

If making a world-class gluten-free sourdough feels intimidating, you’re not alone. I delayed starting for years because the vocabulary and process seemed confusing—and because a good loaf depends entirely on a lively starter. Terms like feeding, discard, hooch, fermentation, and refresh can sound overwhelming, but they’re simple once you break them down.

My approach favors practicality over over-complication. I tested several methods and settled on a straightforward routine that’s forgiving for beginners. Active starters can develop nuances, but you don’t need perfect lab conditions to succeed. With consistent feedings and a little patience, a bubbly, yeasty GF starter is within reach.

Quick Glossary For Newbies

• Feeding – Adding fresh gluten-free flour and water to the starter to provide food for yeast and bacteria so they grow and become stronger.
• Discard – Removing part of the starter before feeding to control volume and keep the culture fresh. You can toss discard or use it in recipes that accept extra flour and water.
• Hydration – The ratio of water to flour. A 100% hydration starter uses equal weights of water and flour, giving a batter-like consistency.
• Hooch – A watery layer that can form on top, indicating the starter is hungry. Stir it back in or pour it off before feeding.

Recommended flours: avoid all-purpose GF blends that contain gums, as they interfere with fermentation. Opt for single-grain flours such as brown rice, buckwheat, sorghum, teff, or sweet rice flour. Lean more on brown rice, buckwheat, and teff, using white or sweet rice sparingly if desired.

Starter Schedule (Overview)

(Below are the step-by-step photos and simplified instructions. For exact measurements and the full recipe, see the recipe card.)

Day One

Use a medium glass bowl or jar on a food scale. Combine 50 grams gluten-free flour (brown rice is a good starting choice) with 50–60 grams water, stirring to a consistency slightly thicker than pancake batter. Cover loosely so the mixture can breathe but not dry out, and leave at room temperature for 24 hours.

Days Two–Four

Feed daily: add about 30 grams flour and 30–40 grams water, maintaining the same batter-like consistency each day. Cover loosely and let sit 24 hours between feedings.

Days Five–Ten (ish)

On day five discard about half the starter, then feed 30 grams flour and 30–40 grams water. After day five alternate between feeding-only and discard+feed to control volume. During this phase the starter should begin to bubble, rise, and develop a yeasty aroma. Continue until around day ten to establish a robust starter.

Did you make this recipe? I love hearing from you! Leave a rating and comment below the recipe card. Feedback helps others and I always appreciate hearing how your starter turned out. —Melissa

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Foolproof Gluten-Free Sourdough Starter

Melissa Erdelac

Yield: 1 cup

Prep Time: 5 mins

Total Time: 5 d 5 mins

This guide shows a simple, repeatable method to create an active gluten-free sourdough starter. Follow consistent feedings, control temperature, and choose appropriate single-grain flours for the best results.

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Ingredients

• gluten-free single-grain flour, brown rice, buckwheat, teff, sweet rice flour; see notes for recommendations
• water

Equipment

• Food scale
• Glass jar or bowl

Instructions

• Day 1 – In a glass jar or bowl combine 50 g gluten-free flour and 50–60 g water. Stir to a batter slightly thicker than pancake batter. Cover loosely and leave at room temperature for 24 hours.
• Days 2–4 – Each day add 30 g flour and 30–40 g water, keeping the same consistency. Cover loosely and let sit 24 hours between feedings. Around day 4 or 5 you can incorporate a different flour if desired.
• Day 5 – Discard about half the starter, then feed with 30 g flour and 30–40 g water. Stir, cover loosely, and rest 24 hours.
• Days 6–10 – Alternate feed-only days with discard+feed days to control volume. By day 10 the starter should be consistently active and bubbly with a pleasant yeasty aroma. If it activates earlier, continue the routine through day 10 to strengthen it.
• When ready, use the starter in your favorite gluten-free sourdough recipe or transfer to a lidded jar and refrigerate until needed.

Notes

Recommended GF Flours

In my tests a rehydrated dehydrated starter combined with brown rice flour produced the quickest, most reliable activity. If starting without a kit, a mix of buckwheat and brown rice with a little sweet rice added in after a few days worked well. Single-grain buckwheat-only or teff-only did not activate in my trials, though others have had success with them.

Did you make this recipe?Please leave a star rating and review below. It helps others and I love feedback!

The post Gluten-Free Sourdough Starter: Reliable Step-by-Step Recipe first appeared on Mixomni.

Effortlessly Delicious: The Gluten-Free Salmon Patty Revolution

In the quest for easy, wholesome gluten-free dinner ideas, finding recipes that avoid expensive, hard-to-find ingredients is a priority. That’s precisely where the inspiration for these crispy gluten-free salmon patties, made without traditional breadcrumbs, originated. Many gluten-free recipes rely on specialty flours or binders that can be costly or require a dedicated trip to a health food store. Our aim was to create a recipe that’s accessible, using pantry staples you likely already have on hand, ensuring both convenience and incredible flavor.

Initially, during recipe development, I experimented with gluten-free quick oats as a binder, a method I’ve successfully used in other highly-rated recipes, such as a moist and juicy gluten-free meatloaf. While the oats did contribute to binding, the salmon patties proved a bit delicate during cooking and flipping, leading to some frustration. The goal was robust patties that hold their shape beautifully, delivering a satisfying crunch without falling apart in the pan.

The breakthrough came with almond flour. This simple ingredient, which many gluten-free households keep stocked, proved to be the perfect binder. Making salmon patties with almond flour is a truly winning combination for several reasons. Almond flour’s natural oils contribute to a beautiful golden-brown and crispy exterior when pan-fried. Its finer consistency provides superior binding for the wetter texture of canned salmon, ensuring the patties remain intact. Furthermore, almond flour has a remarkably neutral flavor profile, allowing the vibrant taste of salmon and other seasonings to truly shine through, rather than overpowering them.

The success of almond flour in this recipe was so remarkable that it eliminated the need for a pre-cooking chill or brief freeze, a common step in many salmon patty recipes designed to help bind ingredients. Not only was chilling unnecessary, but the patties actually seemed to hold together better when cooked from room temperature. This unexpected ease is precisely the kind of gluten-free win that makes weeknight cooking a joy!

Ingredient Spotlight: Smart Choices and Simple Swaps

Crafting the perfect gluten-free salmon patty involves selecting the right ingredients and understanding how to adapt them to your dietary needs or preferences. Here’s a closer look at the key components and how you can customize this recipe:

• The Right Salmon: Canned or Fresh? While this recipe is incredibly versatile and works with both, I have a strong preference for boneless, skinless canned salmon. Dealing with bones and skin can be time-consuming and frankly, a bit off-putting for some. Brands like Bumblebee, Chicken of The Sea, Starkist, Wild Planet, and Safe Catch offer excellent boneless, skinless options. Regardless of your choice, thoroughly draining the salmon is crucial. Pressing it gently in a mesh strainer helps remove excess liquid, preventing soggy patties that might fall apart. If using fresh salmon, you’ll need approximately 1½ to 2 cups of flaked, cooked salmon.
• Parmesan Cheese: Flavor & Crunch. Freshly grated Parmesan cheese serves multiple roles here: it helps bind the patties, adds a delightful salty umami flavor, and contributes to that desirable extra crunch on the exterior. However, for a gluten-free and dairy-free (GF/DF) option, Parmesan can be easily omitted or swapped with an equal amount of nutritional yeast for a cheesy, savory note.
• Almond Flour: The Gluten-Free Binder Hero. As highlighted earlier, almond flour is the star binder of this recipe. Its unique properties create the perfect texture and crispness. If almond flour isn’t available, or if you prefer an alternative, an equal amount of gluten-free quick oats can be used. Quick oats offer a similar neutral flavor and good binding capabilities, but you would then need to chill the salmon cakes for at least 30 minutes before cooking. This chilling period allows the oats to absorb moisture, ensuring the patties hold their shape.
• Vibrant Vegetables: Onion and Bell Pepper. Finely diced yellow onion and red bell pepper add essential flavor, moisture, and a subtle sweetness to the patties. Sautéing them beforehand softens their texture and mellows their flavor, integrating them seamlessly into the salmon mixture. This small extra step significantly enhances the overall taste profile.
• Essential Seasonings: Pantry Staples for Punch. I favor using dried pantry spices for convenience, but fresh herbs can elevate the flavor even further. Consider incorporating fresh parsley, dill weed, tarragon, or oregano. For alternative seasoning profiles, a dash of Old Bay seasoning adds a classic seafood flavor, a pinch of cayenne pepper offers a subtle kick, or some fresh lemon zest brightens the entire dish. Don’t forget the classics: garlic salt, regular salt, and freshly ground black pepper form the foundational flavor base.
• Other Binders: Egg, Mayonnaise, and Dijon. A large egg acts as a primary binder, while mayonnaise adds moisture, richness, and helps prevent dryness. Dijon mustard contributes a tangy depth that complements the salmon beautifully.

Let’s Cook These Crispy Salmon Patties Together!

Creating these golden, crispy salmon patties is a straightforward process, designed for efficiency without compromising on flavor. Follow these step-by-step instructions for a perfect batch every time. (For precise ingredient quantities, refer to the full recipe card below.)

1. Prepare Your Salmon “The Right Way”

Choosing the right salmon and preparing it correctly is key. I highly recommend using boneless, skinless canned salmon or salmon packets. While some prefer traditional canned salmon, I find that dealing with bones and skin can be quite a hassle. Boneless, skinless options make the process much quicker and more enjoyable. The Alaskan pink salmon shown here is a great example of what to look for. Before mixing, always drain your salmon thoroughly. Pour it into a mesh strainer and gently press down with the back of a spoon to extract any excess liquid. This crucial step prevents your patties from becoming too moist and falling apart during cooking.

2. Start with a Quick Sauté of Aromatics

This step, while optional, significantly enhances the flavor and texture of your salmon patties. Sautéing finely diced onion and bell pepper softens them, mellows their flavors, and adds depth to the overall dish. Heat a tablespoon of olive oil and a tablespoon of butter in your skillet over medium heat. Add the diced vegetables and cook until they are tender and translucent, typically 5-7 minutes. This same pan will be used to cook your patties, so there’s no need for extra cleanup! The residual oil and butter also provide an excellent nonstick surface for the patties.

3. Combine, Shape, and Cook to Golden Perfection

In a large mixing bowl, whisk the egg, then stir in the almond flour, Parmesan cheese, mayonnaise, Dijon mustard, dill weed, parsley, garlic salt, salt, and pepper. Finally, gently fold in the well-drained salmon and the sautéed onion and bell pepper mixture. Mix until just combined to avoid overworking the salmon. Now, it’s time to shape your patties. While you can shape them as you cook, I find it more efficient to prepare them all beforehand. A large 3-tablespoon trigger scoop helps create uniform, ½ to ¾-inch thick patties. Transfer these shaped patties to a lined baking sheet.

To cook, return the skillet (the one used for sautéing the veggies) to medium heat and add the remaining oil and butter. Once hot, place the patties in a single layer, ensuring not to overcrowd the pan. My 12-inch cast iron skillet typically fits 6 patties, allowing me to cook them in two batches. Fry for about 3-4 minutes per side, or until they achieve a beautiful golden-brown crust and are cooked through. Adjust the heat as needed to prevent them from browning too quickly before the interior is heated. To keep cooked patties warm while you finish the remaining batches, place a baking sheet in a 200°F oven and transfer them there.

Air Fryer Method for Ultimate Crispness

Love the idea of fish cakes? This versatile recipe can easily be adapted! Simply swap the salmon for 15-16 ounces of well-drained canned tuna or any other cooked, flaked fish, and all other ingredients and instructions remain the same. It’s a fantastic way to enjoy a gluten-free fish cake that’s both flavorful and perfectly textured.

Serving Suggestions and Flavor Pairings

These crispy gluten-free salmon patties are incredibly versatile and pair beautifully with a variety of sides. For a classic experience, serve them with our quick homemade tartar sauce – a simple blend of mayonnaise, sweet relish, and Dijon mustard, seasoned with salt and pepper. The creamy, tangy sauce perfectly complements the rich flavor of the salmon. Beyond tartar sauce, consider these delicious accompaniments:

• Fresh Salads: A simple green garden salad with a light vinaigrette offers a refreshing contrast. For something more substantial, try a creamy coleslaw or a tangy marinated green bean salad.
• Roasted Vegetables: Asparagus, broccoli, or sweet potatoes roasted with a drizzle of olive oil and herbs make a wholesome and flavorful side.
• Lemon Wedges: A squeeze of fresh lemon juice over the hot patties brightens their flavor and adds a zesty finish.
• Dipping Sauces: Experiment with different dipping sauces beyond tartar sauce, such as a lemon-dill aioli, sriracha mayo for a spicy kick, or even a simple Greek yogurt with fresh herbs.

Make Ahead and Storage Tips

These salmon patties are not only delicious but also fantastic for meal prepping and storing:

• Make Ahead: You can prepare the salmon patty mixture up to 24 hours in advance. Shape the patties and store them in an airtight container or on a lined baking sheet, covered with plastic wrap, in the refrigerator. This allows for quick cooking when you’re ready for dinner.
• Leftovers: Cooked salmon patties can be stored in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: To reheat, gently warm them in a skillet over medium-low heat until heated through and re-crisped, or in an oven at 300°F (150°C) for about 10-15 minutes. The air fryer is also excellent for reheating, bringing back that original crispness in just a few minutes at 350°F (175°C).
• Freezing: For longer storage, freeze uncooked patties on a baking sheet until solid, then transfer them to a freezer-safe bag or container. They can be stored for up to 2-3 months. Thaw them in the refrigerator before cooking, or cook from frozen (this may require slightly longer cooking times and careful handling).

Nutritional Benefits of Salmon

Beyond being incredibly delicious and easy to prepare, salmon patties offer a wealth of nutritional benefits. Salmon is a lean protein source, rich in essential omega-3 fatty acids, particularly EPA and DHA, which are known for their anti-inflammatory properties and their role in supporting heart health and brain function. It’s also an excellent source of vitamin D, selenium, and B vitamins, all crucial for overall health and well-being. By opting for gluten-free binders like almond flour, you further enhance the nutritional profile, adding healthy fats and fiber while avoiding common allergens. This recipe truly offers a healthy and satisfying meal for the entire family.

Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa

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Crispy Gluten Free Salmon Patties (No Breadcrumbs)

Melissa Erdelac

Yield:

6
2 patties

Prep Time:

20
mins

Cook Time:

20
mins

Total Time:

40
mins

Want a quick and easy gluten-free salmon patty recipe without having to buy speciality ingredients? My weeknight dinner win is making these golden, crispy salmon cakes without using breadcrumbs. Swapping out the simple almond flour and parmesan cheese binder doesn’t sacrifice taste, while creating a crisp outer crust and tender, flaky, perfectly-seasoned taste and texture.

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Ingredients

• 2 tablespoons
  olive oil, divided
• 2 tablespoons
  butter, divided
• 1 small
  yellow onion, finely diced
• ½
  red bell pepper, seeded and finely diced
• 1
  large egg
• ½ cup
  almond flour
• ⅓ cup
  freshly grated parmesan cheese, omit for dairy-free
• 2 tablespoons
  mayonnaise
• 1 teaspoon
  dijon mustard
• 1 teaspoon
  dried dill weed
• 1 teaspoon
  dried parsley
• ½ teaspoon
  garlic salt
• ¼ teaspoon
  salt
• ⅛ teaspoon
  freshly ground black pepper
• 15 ounces
  boneless, skinlesscanned salmon or packets, well drained (see recipe notes)

Quick Tartar Sauce

• ⅓ cup
  mayonnaise
• 3 tablespoons
  sweet relish
• 1 teaspoon
  dijon mustard
• salt and pepper

Equipment

• 12 inch cast iron skillet
• 3 Tbs Trigger Scoop
• Flexible Metal Spatula

Instructions

1. Combine the ingredients for the quick tartar sauce in a small bowl. Set aside or refrigerate until serving.
   ⅓ cup mayonnaise, 1 teaspoon dijon mustard, salt and pepper, 3 tablespoons sweet relish
2. In a large skillet over medium heat, melt 1 tablespoon butter with 1 tablespoon olive oil. Add the finely diced onion and bell pepper and sauté until softened and translucent, about 5-7 minutes. Remove the skillet from heat and set the sautéed vegetables aside to cool slightly.
   2 tablespoons olive oil, 2 tablespoons butter, 1 small yellow onion , ½ red bell pepper
3. In a large mixing bowl, whisk the large egg. Then, stir in the almond flour, freshly grated Parmesan cheese, mayonnaise, Dijon mustard, dried dill weed, dried parsley, garlic salt, salt, and freshly ground black pepper. Finally, gently fold in the well-drained salmon and the cooled sautéed pepper and onion mixture until just combined.
   1 large egg, ½ cup almond flour, ⅓ cup freshly grated parmesan cheese, 2 tablespoons mayonnaise, 1 teaspoon dijon mustard, 1 teaspoon dried dill weed, 1 teaspoon dried parsley, ½ teaspoon garlic salt, ¼ teaspoon salt, ⅛ teaspoon freshly ground black pepper, 15 ounces boneless, skinless canned salmon or packets
4. Shape the salmon mixture into uniform patties. I recommend using a large, 3-tablespoon cookie scoop to measure out the mixture, then gently flatten and shape each into ½ to ¾-inch thick patties. These can be transferred to a baking sheet lined with parchment paper until you are ready to cook. To keep cooked patties warm, preheat an oven to 200°F (95°C) and place a clean baking sheet inside.
5. Return the same skillet to medium heat and add the remaining ½ tablespoon olive oil and ½ tablespoon butter. Once the fat is shimmering, add the shaped patties in a single layer, ensuring not to overcrowd the pan. Depending on your pan size, you may need to cook in batches. Fry for 3 to 4 minutes per side, or until the patties are beautifully golden brown and cooked through. If the patties are browning too quickly, reduce the heat to medium-low.
6. Transfer the finished patties to the warm baking sheet in the oven while you cook the remaining batches. Add another ½ tablespoon oil and ½ tablespoon butter for each subsequent batch. Serve immediately with the prepared tartar sauce.

Notes

Draining Salmon

Even if using salmon in packets with seemingly little liquid, I highly recommend draining the salmon in a mesh strainer and pressing down slightly with the back of a spoon. Excess liquid, even a small amount, can add too much moisture to the mixture and make the patties more prone to falling apart during cooking.

Calories: 279kcal, Carbohydrates: 5g, Protein: 21g, Fat: 20g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 0.2g, Cholesterol: 102mg, Sodium: 748mg, Potassium: 305mg, Fiber: 1g, Sugar: 1g, Vitamin A: 575IU, Vitamin C: 14mg, Calcium: 282mg, Iron: 1mg

The post Golden Gluten-Free Salmon Fritters first appeared on Mixomni.

Why You’ll Adore These Gluten-Free Chocolate Chip Cookie Bars

There’s nothing quite like the comforting familiarity of a chocolate chip cookie, and when transformed into a bar, it becomes an even more delightful, shareable experience. Our recipe for gluten-free chocolate chip cookie bars isn’t just a basic substitution; it’s a carefully crafted adaptation of what many consider the world’s best gluten-free chocolate chip cookie recipe. By leveraging proven gluten-free baking strategies, we’ve created a recipe that delivers incredible flavor and an ideal texture every single time, making it a staple in any dessert lover’s repertoire.

These bars offer a unique combination of textures that makes them truly special. The edges bake up beautifully crisp, providing a satisfying contrast to the gloriously soft, gooey centers filled with melted chocolate. The buttery sweetness is smooth and rich, completely devoid of the dry, crumbly, or gritty mouthfeel often associated with gluten-free baked goods. This foolproof recipe is a long-standing favorite in my collection of gluten-free bars and brownies, and I’m thrilled to finally share it so you can enjoy these delectable creations in your own kitchen.

Beyond their inherent deliciousness, these cookie bars are incredibly versatile. You can personalize them to your heart’s content. A sprinkle of flaky sea salt after the dough chills adds a gourmet touch, enhancing the chocolate’s depth. For added texture and flavor, consider folding in chopped walnuts or pecans, depending on your preference or whom you’re baking for. The type of chocolate is also open for experimentation; swap out semi-sweet chips for dark, milk, or even white chocolate. You could even draw inspiration from my bakery-style soft gluten-free white chocolate macadamia cookies for an exciting twist. For an even richer, more complex flavor, prepare these GF cookie bars with browned butter – it’s a chef’s kiss moment every time!

Navigating gluten-free baking can sometimes feel daunting, with common pitfalls like overly dry, crumbly, or gritty results. However, you don’t need to be a master baker to avoid these issues. This recipe, along with our detailed tips, will guide you through the process, ensuring your cookie bars turn out perfectly tender and flavorful, never disappointing.

Understanding Gluten-Free Flour for Perfect Baking

Creating exceptional gluten-free chocolate chip cookie bars doesn’t demand exotic ingredients, but it does benefit significantly from understanding the nuances of gluten-free flour blends. The most crucial specialty item is a high-quality all-purpose gluten-free flour blend. Our top recommendation is Cup4Cup, primarily because its cornstarch content contributes to a wonderfully chewy texture and effectively masks any potential grittiness that can sometimes occur with other blends. This particular blend provides a consistent and reliable base for a variety of gluten-free baked goods.

We understand that Cup4Cup may not be accessible or preferred by everyone. The good news is that the foundational baking techniques shared in this recipe are designed to accommodate the variances found in different gluten-free flour blends. While results may slightly differ depending on your chosen brand, adhering to our tips will help you maximize success regardless of the specific gluten-free flour you use. When selecting an alternative, look for blends that include a good balance of starches (like tapioca, potato, or cornstarch) and flours (such as rice flour or sorghum flour), often with xanthan gum already added, to mimic the structural properties of traditional wheat flour.

Step-by-Step Guide to Baking Irresistible GF Cookie Bars

Baking these gluten-free chocolate chip cookie bars is a straightforward process, made even easier with our expert tips. Follow these steps closely to ensure your bars achieve that coveted crisp-on-the-outside, gooey-on-the-inside perfection.

Step 1: The Magic of Melted Butter

While starting with a superior gluten-free flour is paramount, using melted butter is the first key technique that significantly enhances *any* GF flour blend. Melted butter uniquely coats gluten-free starches more effectively than softened butter. This thorough coating is essential for preventing a gritty texture, as it ensures better hydration and integration of the dry ingredients. Because the butter is in a liquid state, your dough will be notably soft after mixing – this is completely normal and exactly what you want for these bars.

Step 2: Pressing and Chilling for Superior Texture

Once your dough is mixed, it’s time to press it into your baking pan. The subsequent chilling step is incredibly important for several reasons. Firstly, chilling re-solidifies the butter in the dough, which helps to slightly extend the baking time. We’ve found that a shorter bake time can lead to a sticky, gritty texture because it doesn’t allow sufficient time for the gluten-free starches to fully absorb the moisture and fats. Secondly, the extra chill time gives the starches an opportunity to relax and soften, further improving the overall texture of the baked bars. Gluten-free flours tend to absorb fat and moisture more slowly than wheat flour, so this chilling period gives them a crucial head start, ensuring a harmonious blend of ingredients and preventing dryness.

Additional tip: For the best results, we highly recommend baking these cookie bars in metal baking pans. Metal pans conduct heat more efficiently and evenly, which is key to achieving those delightful chewy edges that perfectly complement the soft, gooey center.

Step 3: Precision Baking with a Lower Oven Temperature

Similar to the benefits of chilling the dough, baking at a slightly lower oven temperature of 325℉ (160°C) subtly extends the baking process. This extended time allows the gluten-free starches to thoroughly meld with the fats and other ingredients, creating a more homogeneously moist and tender crumb. Since oven calibrations can vary, treat the suggested baking time as a guideline. Instead, rely on visual cues and a simple test to determine when your bars are perfectly done.

Overbaking is the enemy of gooey, chewy cookie bars, as it can transform them into a dry or overly cake-like texture. You’ll know they are ready when the edges appear raised and set, but the very center still looks soft and slightly underbaked. Insert a toothpick into the center; it should come out with moist crumbs attached, but no wet dough. As soon as you achieve this, remove them from the oven. Your kitchen will undoubtedly smell like absolute heaven, making it tempting to dig in immediately. However, for the best structural integrity and to prevent them from falling apart, allow the bars to cool for at least 20-30 minutes before slicing and serving. This cooling period allows them to set properly, ensuring each piece is a perfect slice of gluten-free bliss.

Want to elevate these chocolate chip cookie bars even further? Instead of just using melted butter, opt for browned butter. Simply melt the butter on the stovetop over medium heat. Watch closely as the butter sizzles and foams. Once the white milk solids settle to the bottom of the pan and turn a rich, nutty brown, immediately remove it from the heat. Allow the browned butter to cool for a few minutes before incorporating it with the other ingredients. This simple step adds an incredible depth of flavor. After the dough has chilled and before baking, I also love to sprinkle flaky sea salt on top for a delightful sweet and salty contrast.

Elevate Your Cookie Bars: Customization and Flavor Enhancements

While these gluten-free chocolate chip cookie bars are phenomenal on their own, part of their charm lies in their adaptability. You can easily customize them to suit any craving or occasion, transforming a great recipe into your signature creation.

Beyond Basic Chocolate Chips

Don’t limit yourself to just semi-sweet chocolate chips. Experiment with different varieties to alter the flavor profile significantly. Dark chocolate chips will add a sophisticated bitterness, milk chocolate will lend a sweeter, creamier note, and white chocolate can create a decadent, vanilla-infused bar. Consider using a mix, like combining semi-sweet with miniature chips for varied melty pockets, or even adding chocolate chunks for larger pools of melted chocolate. Beyond chocolate, think about other mix-ins: swirls of caramel, crunchy pretzels, colorful M&Ms, or buttery toffee bits can all add exciting new dimensions to these bars.

The Magic of Browned Butter and Flaky Sea Salt

As mentioned, browned butter is a game-changer. The process transforms regular butter into a nutty, complex flavor bomb that elevates the entire bar. If you haven’t tried it before, it’s a simple step with a huge payoff. And for that professional, irresistible finish, flaky sea salt is a must. The subtle crunch and briny notes of the salt beautifully cut through the sweetness of the chocolate and butter, creating a perfectly balanced flavor experience that keeps you coming back for more. Sprinkle it generously over the chilled dough just before baking to achieve that ideal salt distribution.

Serving and Storage Tips for Ultimate Enjoyment

Once your gluten-free chocolate chip cookie bars have cooled to perfection, the real fun begins! These bars are fantastic on their own, offering a rich, satisfying dessert. For an extra special treat, serve them warm with a scoop of vanilla bean ice cream, allowing the melting ice cream to mingle with the warm, gooey chocolate. A glass of cold milk is also the perfect accompaniment, completing that classic cookie experience.

These bars also make excellent gifts or party favors. Cut them into squares, wrap them individually, and share the gluten-free joy with friends and loved ones. They travel well and are always a welcome addition to any gathering.

How to Store Your Gluten-Free Cookie Bars

To keep your cookie bars fresh and delicious, store them in an airtight container at room temperature for up to 3-4 days. While they are best enjoyed within the first day or two, their wonderful texture holds up quite well. For longer storage, these bars freeze beautifully. Once completely cooled, wrap individual bars or the entire pan tightly in plastic wrap, then aluminum foil. Freeze for up to 2-3 months. When ready to enjoy, simply thaw at room temperature or warm gently in the microwave for a few seconds for that freshly baked taste.

Recipe Card: Gooey Soft Gluten-Free Chocolate Chip Cookie Bars

5 stars (1 rating)

Gooey Soft Gluten-Free Chocolate Chip Cookie Bars

Melissa Erdelac

Yield: 12 bars

Prep Time: 5 mins

Cook Time: 30 mins

Total Time: 1 hr 5 mins

Get all that chocolate chip cookie dough goodness with easy gluten-free cookie bars. My simple tried-and-true GF baking tricks makes a chocolate chip cookie bar recipe with crisp edges, soft, chewy middles, and smooth, sweet buttery flavor – never greasy or gritty!

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Ingredients

• 8 tablespoons (113 g) unsalted butter, melted
• ¾ cup (176 g) packed light brown sugar
• ⅓ cup (67 g) granulated sugar
• 1 large egg
• 1 tablespoon vanilla extract
• 1 ¾ cups (262 g) gluten-free all-purpose flour (Cup4Cup gluten-free flour highly recommended)
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ¼ cups (213 g) semisweet chocolate chips (I use 1 cup semi-sweet, ¼ cup miniature chips)
• optional flaky sea salt

Equipment

• 8X8 Metal Baking Pan
• Cup4Cup Gluten Free Flour
• Stand Mixer

Instructions

1. In a large bowl or stand mixer, beat together the melted butter, brown sugar, sugar, egg, and vanilla until well combined.
2. Add the flour, baking soda, and salt. Mix on low speed until combined and no flour pockets remain. Stir in chocolate chips or mix in on low speed. The dough will be slightly sticky and soft.
3. Press the dough into an 8×8-inch baking pan (metal preferred for nice crisp edges with a soft middle). Cover and chill for 30 minutes while the oven preheats to 325℉ (160°C).
4. Bake for 28-30 minutes. The edges should be raised and set, and a toothpick inserted in the middle should come out mostly clean, without wet dough. Be careful not to overbake, or they will come out cakey. Let the bars cool for 20-30 minutes before slicing and serving.

Nutrition Information (per serving)

Calories: 316 kcal,
Carbohydrates: 42 g,
Protein: 3 g,
Fat: 16 g,
Saturated Fat: 9 g,
Polyunsaturated Fat: 1 g,
Monounsaturated Fat: 4 g,
Trans Fat: 0.3 g,
Cholesterol: 35 mg,
Sodium: 200 mg,
Potassium: 134 mg,
Fiber: 3 g,
Sugar: 27 g,
Vitamin A: 262 IU,
Calcium: 39 mg,
Iron: 2 mg

Did you make this recipe?
Please leave a star rating and review below. It helps others when searching for recipes and I LOVE feedback!

Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa

The post Irresistibly Gooey Gluten-Free Chocolate Chip Squares first appeared on Mixomni.