The Gluten Free Baking Show
by Rigel Patterson
Join us for interviews with bakers and foodies who share stories, recipes, and techniques for making delicious gluten free baked goods. On the show you will learn about traditional as well as off-the-beaten-path bakes that are savory and sweet. You'll find cookies, cakes, pies, pastries, muffins, donuts, bread, pizza, and much more which are as good as the real deal. Additionally, many of the recipes are allergy-friendly or diet-friendly (which means many recipes have options for dairy free, soy free, corn free, nut free, egg free, paleo, or vegan).
Episodes
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Special: My Favorite Donut
Learn how to make a classic "dump and stir" doughnut that is amenable to modern twists. You'll learn how to fry without a fryer, how to make a simple chocolate sauce, and most importantly how to make perfectly cooked Churros. You will be able to impress your friends and family with fresh…
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Dumplings, Crispy Vietnamese Crepes & A Savory Rice Cake
It's time for some savory meals. Join me to learn about homemade Asian mains that will help you expand your repertoire. Dumplings Vietnames Crepes 8:28 Savory Rice Cake 14:18 Make a Donation & help cover costs associated with running the show.
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Cookie Baking Secrets: Chocolate Chip Cookies & Butter Cookies
If you have ever wanted to know how to make your cookies more chewy or crisp or moist the next day, you have come to the right place. In today's episode I'll discuss aspects of baking that affect texture. Furthermore, if you would like to learn about how specific ingredients affect cookies, such…
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Special: Classic Chocolate Cake with a Ganache Finish
This cake is one of my favorites. It is a chocolate cake with a classy ganache finish. And the ganache frosting takes less than 5 minutes to make! Hard to beat. This recipe also has a dairy free option which I love. I hope you give this cake a try and feel confident adding a new technique to your...
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Bread: Whole Grain Goodness
I didn't used to be a bread baker, and honestly I'm still pretty new to it, but there are few things as rewarding as a fresh whole grain loaf. In this episode, I'll talk about a light whole grain Hot Cross Buns recipe flavored with orange zest, figs, and toasted almond and what to look for to get...
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Winter & Holiday Baking: Two Festive Treats
I talk about two treats that are bound to make your holidays festive: that glorious German loaf called Stollen and the mysterious Mincemeat Pie. They are both delightful treats that are easier to make than they appear, making them a delightful addition to your holiday or winter dinners. Mincemeat...
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Don't Open the Door: Eclairs Special
Eclairs are a classic French pastry filled with pastry cream and, in this case, topped with chocolate. In this episode they are demystified and made achievable for home bakers. The pastry is made from a dough called, pâte à choux, which is used to make a handful of delightful desserts. The…
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Decadent Chocolate Tart and a Festive Cranberry Tart
This show is all about tarts. I discuss how to make the perfect, classic tart shell and how to keep it crisp. It's a foolproof recipe with a vegan option and I walk you through what to look for to get great results. Next I discuss two fillings: a classic chocolate one and a fruity one with unique...
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Aran Goyoaga: Cannelle et Vanille Cookbook (Gluten free)
Aran Goyoaga is the James Beard-recognized creator of Cannelle et Vanille and her new gluten free cookbook is of the same name. Her recipes are influenced by her Basque upbringing, where food is a central part of the culture. Aran Goyoaga's work has been featured in The New York Times, Food &…
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Bread Baking Basics: Brioche, Baguettes, and Pita Bread
How do you know when your bread is done proofing? How do you know when your bread is done baking? Why is salt important when you're baking bread?We'll explore the basics of bread making through three classic recipes: baguettes, brioche (8:35), and pita bread (15:36). Enjoy! See the recipes or…
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Quelcy Kogel: The Gluten Free Grains Cookbook
Our guest today is Quelcy Kogel. She is a food and prop stylist, photographer, and cookbook author. Her recipes have been featured in Bon Appetit, BuzzFeed, and HuffPost Taste among others. She talks with us about her Gluten Free Grains Cookbook, which features numerous baked goods and desserts....
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Doughnuts, Cheesecake, & A Peanut Butter "Milkshake"
Today we talk briefly about American doughnut history. Then we dive into some recipes: how to make a classic doughnut, lime-infused cheesecake, and a vegan "milkshake" or nog. Cheesecake 9:45 and a 6-Ingredient No-Bake Honey Lemon Cheese Cake Peanutbutter "Milkshake"/nog 15:28 Find recipes here
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Reem Kassis: The Palestinian Table
Reem Kassis is best known for her cookbook, The Palestinian Table. In the book she tells stories about her childhood—growing up in Palestine and she shares some fabulous recipes. She never expected to end up cooking professionally. She left Palestine to pursue a degree in business and worked in…
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Socca Flatbread, Alegria & A Spectacular Muffin
In this episode we talk about an unusual but well-loved flatbread that is common in parts of France and Italy. Then I will share an awesome quickbread/muffin recipe that has almost no sugar and we will finish off with a paleo and vegan Mexican candy.
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Amaranth "Polenta" Cakes, an Easy-To-Prepare Boozy Dessert, & More
Join us this week for adventures with crepes, protein-rich "polenta" cakes (vegan and paleo), and a dessert that (when made correctly) is absolutely amazing. Outline: -Crepes - some new takes on an old recipe -Amaranth "Polenta" Cakes 6:32 -Bread Pudding with Caramel Cognac Sauce 11:40
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Panforte Nero, Alfajores, and Queen of the Nile - Alice Medrich's Cookbook
Let's visit Italy, South America, and France! I'll discuss four recipes from Alice Medrich's wonderful cookbook, Flavor Flours. I'll also talk about different types of cocoa powder, flours, and some other delicious whole grain recipes. Show Outline: Panforte Nero Alfajores 6:34 Chocolate Sables...
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Alice Medrich: Award-Winning Author, Baker, Chocolate Connoisseur
Alice Medrich is well-known in the food world for her expertise with chocolate, French pastry, and baking. In fact, she introduced one of America's treasured desserts, the chocolate truffle, which, in the 1970's and 80's, was virtually unknown. We'll talk about her journey and what it was like to...
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Buttery Crackers, Super-Seeded Crackers and More! with Paleo and Vegan Recipes
This episode is all about crackers. Learn how to make simple, healthy snacks at home. We'll cover everything from rich buttery crackers, to crackers packed with seeds, to crackers made with cooked whole grains! All of the recipes are dairy free and there are two vegan and paleo recipes.
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Portuguese Desserts Adapted From David Leite's Cookbook
Today we talk about desserts from David Leite's cookbook, The New Portuguese Table. David Leite is the founder of Leite's Culinaria, which was the first food blog to win a James Beard Award in 2006 and again in 2007. David Leite was also awarded the Julia Child first book award for his cookbook…
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David Leite: Interview with an Award-Winning Author and Baker, Part 2 of 2
You can make a convincing case that food defines who we are, and often who we are not. We talk about this and much more with food writer and memoirist David Leite about his most recent book, Notes on a Banana: A Memoir of Food, Love and Manic Depression. He's the founder of Leite's Culinaria…
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David Leite: Interview with an Award-Winning Author and Baker Part 1 of 2
You can make a convincing case that food defines who we are, and often who we are not. We talk about this and much more with food writer and memoirist David Leite about his most recent book, Notes on a Banana: A Memoir of Food, Love and Manic Depression. He's the founder of Leite's Culinaria…
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Cinnamon-Chocolate Spiced Cake, Swiss & Italian Buttercream, and More Part 2 of 2
Today we discuss a simple cake recipe and how it can be adapted to different flavors. We also talk with Vanessa Maltin Weisbrod about her book, The Gloriously Gluten-free Cookbook. We finish the show with frostings and an overview of how to make Swiss Meringue Buttercream and Italian Meringue...
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Cinnamon-Chocolate Spiced Cake, Swiss & Italian Buttercream, and More Part 1 of 2
Today we discuss a simple cake recipe and how it can be adapted to different flavors. We also talk with Vanessa Maltin Weisbrod about her book, The Gloriously Gluten-free Cookbook. We finish the show with frostings and an overview of how to make Swiss Meringue Buttercream and Italian Meringue...
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Holiday Special
In this episode we talk about a few recipes from the cookbook Gluten-Free Baking for the Holidays by Jeanne Sauvage. I also share a Pumpkin Spiced Whoopee Pie recipe. We chat about "caky" cookies and more.
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Classic Apple Pie, Quick Pecan Tart & an Interview With a GF Bread Company, Part 2 of 2
Today's episode is all about pies and a little about tarts. We have wonderful guests on the episode: Jan and Lacy, the founders of the Happy Campers gluten free bread company.
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Classic Apple Pie, Quick Pecan Tart & an Interview With a GF Bread Company, Part 1 of 2
Today's episode is all about pies and a little about tarts. We have wonderful guests on the episode: Jan and Lacy, the founders of the Happy Campers gluten free bread company.
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Fudgy Brownies & More
Join us for interviews with bakers and foodies who share stories, recipes, and techniques for making delicious gluten free baked goods. On the show you will learn about traditional as well as off-the-beaten-path bakes that are savory and sweet. You'll find cookies, cakes, pies, pastries, muffins,...
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Hello & Welcome
Let's talk about gluten free baking! Find our recipes and show notes at GFBakingShow.com I'd like to thank Scott Holmes for this show's music; the track is called Our Big Adventure.
About this show
Join us for interviews with bakers and foodies who share stories, recipes, and techniques for making delicious gluten free baked goods. On the show you will learn about traditional as well as off-the-beaten-path bakes that are savory and sweet. You'll find cookies, cakes, pies, pastries, muffins, donuts, bread, pizza, and much more which are as good as the real deal. Additionally, many of the recipes are allergy-friendly or diet-friendly (which means many recipes have options for dairy free, soy free, corn free, nut free, egg free, paleo, or vegan).
Hosted by
Rigel Patterson