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gluten egg free desserts

gluten egg free desserts
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This recipe offers a wonderfully moist, subtly sweet, and incredibly easy-to-make dessert that is naturally gluten-free and egg-free. It's designed for busy families navigating food sensitivities, ensuring everyone can enjoy a delicious treat. The dessert boasts a tender crumb, rich flavor, and is highly customizable with various fruits, spices, or chocolate, making it a versatile crowd-pleaser for any occasion.

Ingredients

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2 cups Gluten-Free All-Purpose Flour Blend
¾ cup Granulated Sugar
1 tablespoon Baking Powder
½ teaspoon Baking Soda
½ teaspoon Salt
1 cup Unsweetened Applesauce
½ cup Melted Coconut Oil
1 tablespoon Apple Cider Vinegar
1 teaspoon Vanilla Extract
½ cup Water
1 cup Fresh or Frozen Berries (optional)

Instructions

  1. Prepare Your Pan: Preheat your oven to 350°F (175°C). Lightly grease and flour (with gluten-free flour) a 9×13 inch baking pan or line it with parchment paper, leaving an overhang on the sides for easy lifting. This crucial step prevents sticking and ensures a clean release
  2. Combine Dry Ingredients: In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, granulated sugar, baking powder, baking soda, and salt. Whisking ensures these ingredients are thoroughly combined and evenly distributed, which is essential for proper leavening
  3. Mix Wet Ingredients: In a separate medium bowl, combine the unsweetened applesauce, melted coconut oil (or chosen oil), apple cider vinegar, and vanilla extract. Whisk these wet ingredients until they are well blended. The apple cider vinegar will react with the baking soda later, creating lift
  4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Use a spatula or wooden spoon to mix them together. Mix just until no dry streaks of flour remain. Overmixing can develop the gluten-free starches too much, leading to a tougher texture. Remember, a few small lumps are perfectly fine
  5. Adjust Consistency (if needed): Slowly add the ½ cup of water (or dairy-free milk) to the batter, stirring until it reaches a thick, pourable consistency. Different gluten-free flour blends absorb liquid differently, so you might not need all of the water, or you might need a tiny bit more. You want a batter that is thick but can be easily spread
  6. Fold in Add-ins (Optional): If you're using berries or other mix-ins, gently fold them into the batter now. Tossing berries lightly in a tablespoon of gluten-free flour before adding can help prevent them from sinking to the bottom of the pa
  7. Transfer to Pan: Pour the batter into your prepared baking pan. Use the spatula to spread it evenly into the corners. Gently tap the pan on the counter a couple of times to release any large air bubbles
  8. Bake: Place the pan in the preheated oven. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the dessert comes out clean. The top should be lightly golden brow
  9. Cool: Once baked, remove the pan from the oven and let it cool in the pan on a wire rack for at least 15-20 minutes before attempting to slice. Cooling allows the dessert to set properly, making it easier to cut and preventing it from crumbling. For best results, let it cool completely before serving, especially if you plan to frost or top it
  10. Serve and Enjoy: Slice into squares or bars and serve! This delightful gluten egg free dessert is perfect on its own or with your favorite toppings

Notes

Measure your gluten-free flour correctly using the 'spoon and level' method to prevent a dry, dense dessert.

Avoid overmixing the batter; mix just until flour streaks disappear to keep the texture delicate.

The apple cider vinegar is crucial for activating baking soda and creating a light, airy texture, so do not skip it.

Test for doneness with a toothpick inserted into the center; it should come out clean.

For cleanest slices and best texture, allow the dessert to cool completely in the pan before cutting.

Store cooled dessert in an airtight container at room temperature for 2-3 days, or in the refrigerator for 5-7 days.

This dessert freezes beautifully. Wrap individual slices tightly and freeze for up to 2-3 months. Thaw at room temperature or gently warm.

Find it online: https://powerecipe.com/gluten-egg-free-desserts/