This Marrionberry Cobbler celebrates a berry with deep roots in the Pacific Northwest. Developed in Oregon in the 1950s, the Marrionberry is a cross between Chehalem and Olallie blackberries, prized for its rich, complex flavor. Often called the “Cabernet of Blackberries,” it brings a perfect balance of sweet and tart to this warm, comforting cobbler. Best of all, this recipe is completely gluten-free, featuring Inspiration Baking's signature cobbler topping made with their "Inspiration-Baking All-Purpose Flour Blend . It's simple, delicious, and perfect for sharing. Check out our other recipes ! SERVINGS: 6-8 PREP TIME: 20 MIN COOK TIME: 55 MIN COOLING TIME: 10 MIN TOTAL TIME: 1 HRS 25 MIN INGREDIENTS Marrionberry Filling 4 1/2 Cups Marrionberry's (fresh or frozen) 1/2 Cup Granulated Sugar 2 Tablespoons lemon juice (fresh) Berry Thickener 2 Tablespoons granulated sugar 3 Tablespoons cornstarch Cobbler Topping 2 Cup "Inspiration Bakery- All Purpose Flour Blend 1/2 Cup shortening (see notes below), softened butter or margarine 1/3 Cup + 1 tablespoon Heavy Whipping Cream or Milk of Your Choice (unflavored) 1 Whole egg 1/2 Teaspoon vanilla extract 1 1/2 Teaspoon apple cider vinegar Cinnamon-Sugar Sprinkle 1/2 Teaspoon ground cinnamon 1 Tablespoon granulated sugar DIRECTIONS Prepare Berry Mixture Preheat oven to 350°F In a bowl mix berries and granulated sugar together. If using frozen berries include any juice. In a small bowl, prepare you thickener. Whisk together sugar and cornstarch. Pour over berry's. Stir until evenly mixed. Place berry mixture into a 9x9-Inch baking pan (you can also use a round 9-inch pan) Pour your berry mixture into your 9" by 9" baking pan. Use your rubber spatula to clean the bowl out into the pan. Spread the mixture evenly Pie-Crust Topping In a bowl add the All-Purpose Flour Blend With a pastry cutter or fork, cut in the shortening, butter or margarine until pea size pieces form. Do not over blend. It should be somewhat crumbly. In a separate bowl, whisk the wet ingredients together. Pour your wet mixture over the dry pie crust mixture. With a spoon, fold into dry ingredients until moist. You may need a little more whipping cream if the mixture is dry. Add a Tablespoon at a time. Use a spoon to scoop out pie dough and drop random dollops of the dough over the top of the berry mixture. You should be able to see the berry mixture between the dollops. Use up all the pie crust dough. In a small bowl or cup, blend the cinnamon-sugar mixture together. When done, sprinkle the mixture over the top of the dough. Place the Marrionberry Cobbler in the oven and bake for 50-55 minutes, until the berry mixture bubbles up and the crust is a light brown. Remove and let rest for 10 minutes. Serve warm with ice cream, whipped cream, or a whipped cream substitute. NOTES: I use Palm Oil Shortening.  If using a vegetable shortening, use about 1 Tablespoon less shortening.  Do not use coconut oil for this recipe. You can also roll the pie dough out. Cut into strips and place over the top of the berry mixture. You can use this same recipe to make a mixed berry cobbler.

This Classic Gluten Free Carrot Cake is my take on a beloved family favorite — carefully adapted to be gluten free without losing the soft texture and rich flavor we all remember. Made with " Inspiration Baking- All Purpose Flour Blend . It’s moist, warmly spiced, and filled with sweet shredded carrots, just like the original. Whether for holidays, birthdays, or simple get-togethers, this cake brings back sweet memories while making sure everyone at the table can enjoy a slice. Top it with your favorite creamy (dairy-free, if you like) frosting, and it’s a treat no one will guess is gluten free! If you love this recipe, be sure to check out my gluten-free recipes for more classic favorites made gluten free! Check out our recipes ! SERVINGS: 16 pieces PREP TIME: 20 MIN COOK TIME: 50-55 MIN TOTAL TIME: 1 HR and 15 MIN INGREDIENTS for Cake 2 1/2 Cups " Inspiration Baking- All Purpose Flour Blend 2 1/2 cup grated carrots or 10 oz bag of grated carrots 2 Cups granulated sugar 1 1/2 Cups cooking oil (not coconut oil) 1 1/2 Teaspoons ground cinnamon 1 Teaspoon baking soda 6 eggs One 8 oz can of crushed pineapple drained Optional: 1 cup chopped walnuts (other nuts can be used) INGREDIENTS FOR BUTTER CREAM CHEESE FROSTING 4+ Cups powdered sugar 1/2 Cup softened butter 2 Teaspoons vanilla extract One 8 oz package of softened cream cheese DIRECTIONS Preheat oven to 350°F Use two 8 or 9-inch cake pans. Do not grease. You can also use a 9x13-inch pan. I recommend using parchment paper on the bottom of each round cake pan. In a bowl, whisk " Inspiration Baking- All Purpose Flour Blend , baking soda and cinnamon together Set a-side. In a large bowl whisk eggs, sugar and oil together. Add the dry ingredients to the wet ingredients and whisk together until smooth. With a large spoon, fold in nuts, pineapple and carrots until blended. Scrap the bowl several times if needed. Spread the batter evenly into each pan. Bake for 35-40 minutes if using round cake pans. Bake 50-55 minutes is using a 9x13-inch pan. Check with a toothpick to make sure the cake is done. Remove pan(s) from the oven and place on a wire cooling rack for 10 minutes. If using round cake pans, turn the cake out onto parchment paper placed on the cooling rack until completely cool. If using a 9x13-inch cake pan, leave cake in the pan. Once the cake is completely cool, the cake is ready to frost. DIRECTIONS TO MAKE THE BUTTER CREAM CHEESE FROSTING Place softened cream cheese in a mixer. Beat on medium high until light and fluffy. Add softened butter to the cream cheese and blend together. Add vanilla extract. Blend on low for about for about 30 seconds. Add half of the powdered sugar. Mix on low until it is nicely combined in the cream cheese and butter mixture. Add the other half of the powdered sugar. Blend on low for about 30 seconds. Then blend on medium high until the frosting is light and fluffy. Add more powdered sugar if needed. Consistency will be soft and creamy. Spread on the cooled cake. Place the cake in the refrigerator uncovered for at least an hour before serving. NOTES: You won't need a mixer. The batter is easy to stir with a large spoon. You can also pipe decorative carrots on top of the cake for each slice.

This old-fashioned homemade gluten-free apple pie is the perfect blend of nostalgia and comfort. Encased in a golden-brown double crust or topped with a sweet crumb topping, the pie is filled with perfectly spiced apples. Each bite combines the sweetness of juicy apples with a hint of cinnamon and nutmeg. The filling is rich yet light, with a balance of tartness and sweetness that melts in your mouth. The aroma of baked apples and spices fills the air, making it impossible to resist. Whether served warm with a scoop of vanilla ice cream or enjoyed as-is, this classic dessert brings back the taste of simpler times. The pie crust recipe is made with " Inspiration Baking- All Purpose Flour Blend . Find the recipe on this website. This recipe will also make other delicious recipes with just a few tweaks! Check out our recipes ! SERVINGS: 6-8 PREP TIME: 30 MIN COOK TIME: 45 MIN TOTAL TIME: 1 HR and 15 MIN INGREDIENTS Pie Filling Prepared Inspiration Baking Pie Crust dough (makes 2 crusts) 5 Cups peeled and diced apples 1/2 Cup granulated sugar 1/4 Teaspoon ground nutmeg 1/2 Teaspoon ground cinnamon 2 Tablespoons cornstarch or Instant Tapioca Pudding 3 Tablespoons butter or margarine 1 Egg white + 1 Tablespoon water for pie crust egg wash 1 Tablespoon Sugar Ground cinnamon to sprinkle on the top of the crust before baking (omit if using the crumb topping) Optional Crumb Topping 1/2 Cup " Inspiration Baking- All Purpose Flour Blend . 1/4 Cup packed brown sugar 1/4 Cup cold butter or margarine 1 Teaspoon ground cinnamon DIRECTIONS Pie Filling Preheat oven to 425°F Place 5 cups of peeled and diced apples in a large bowl. In a small bowl whisk together the granulated sugar, nutmeg, cinnamon, and cornstarch. Add the mixture to the diced apples and stir to coat all the apple pieces. Cover with plastic wrap for at least 30 minutes. Stir the mixture a few times as the apples get juicy. Prepare the pie crust for a 9-inch pie pan as instructed. Place the bottom crust in the pie pan. Do not trim off any extra dough that can be used when crimping the two edges together. Stir the apple mixture and scoop into the pie pan. Cut up the 3 Tablespoons of butter and drop on top of the apple pie mixture. Place the second pie crust on top. Crimp the edges. Cut slices in the top of the pie crust to allow the filling to bubble freely while baking without lifting the top crust off. Use the egg wash to cover the top of the pie crust. Sprinkle with sugar and cinnamon. Place pie on large baking sheet. Cover edges with foil to prevent over browning the crusts edges. Remove foil 15 minutes prior to full baking time. 12. Cook for a total of 45-50 minutes. Remove pie from the oven and place on a wire rack to cool. Crumb Topping Option Crimp pie crust edges. In a small bowl, combine all dry ingredients together. Cut in the cold margarine or butter with a fork just until coarse crumbs form. Sprinkle the crumb topping onto the pie filling. Bake as directed. Check after 30 minutes to make sure the crumb topping is not over browning. You can always loosely cover the pie with foil. NOTES: I make the pie filling the day before and refrigerate it. This allows the spices to absorb in to the apples. Be sure to stir every few hours. If you are unsure if the apples are soft enough after baking, carefully use a fork to test the apples. Do not push the fork through the bottom crust or the filling will seep out. The pie will continue to cook as it cools. Be sure to completely cool the pie before cutting. You can always rewarm in an oven or a microwave. When its time to crimp the edges, use the extra dough that drapes over the pie pan and crimp with the top layer. When crimping a single crust, turn the extra dough inward and then crimp. This creates a cradle for the filling.

Discover the Perfect Gluten-Free All-Purpose Flour Blend! Navigating a gluten-free lifestyle doesn’t have to mean sacrificing the joy of baking your favorite treats. Our versatile All-Purpose Flour Blend is carefully crafted to be a reliable, go-to mix that works seamlessly in a wide range of recipes—from cakes and cookies to pancakes and bread. Whether you’re new to gluten-free baking or a seasoned pro, this blend offers the perfect balance of lightness, texture, and flavor, ensuring your baked goods come out deliciously every time. Say goodbye to trial and error, and say hello to effortless, gluten-free baking success! This flour blend can make so many recipes! Check out our recipes today ! SERVINGS: makes 5+ Cups of All-Purpose Flour to use in recipes. INGREDIENTS 2 Cups + 2 Tablespoons white rice flour (378g) 3/4 Cup granulated sugar (156g) (other sugars that are cup-for-cup can be substituted) 3/4 Cup tapioca starch or flour (96g) 1/2 Cup cornstarch (76g) 1/2 Cup sorghum flour (76g) 1/3 Cup potato starch (72g) 2 1/2 Tablespoons double acting baking-powder (22g) 1 Tablespoons salt (20g) 2 Tablespoons xanthan gum (12g) NOTES: IMPORTANT: Its important to whisk each of the first 6 ingredients together as they are added to ensure the ingredients are mixed evenly. Mix the double acting baking-powder, salt and xanthan gum in a smaller bowl together before adding to the rest of the ingredients. Use a large spoon to stir, then use the wire whisk to vigorously mix everything together.

Nothing says summer like a fresh strawberry pie — and this one is completely gluten-free! Bursting with sweet, juicy berries in a light glaze and set in a flaky gluten-free crust, it’s the perfect dessert for picnics, family gatherings, or anytime you want to celebrate strawberry season. Easy to make and always a crowd-pleaser, this pie lets those beautiful fresh strawberries shine while keeping it safe and delicious for everyone at the table. The pie crust recipe is made with " Inspiration Baking- All Purpose Flour Blend . Find the recipe pie crust on this website. Check out more amazing recipes ! SERVINGS: 6-8 PREP TIME: 30 MIN COOK TIME: 13 MIN to bake pie crust TOTAL TIME: 43 MIN INGREDIENTS Pie Filling Prepared "Inspiration Baking- Pie Crust dough (makes 2 crusts) 3 Cups washed and dried whole strawberries 1 1/2 Cup cold water 1 Cup granulated sugar 4 Tablespoons cornstarch Optional: Add some red food coloring to the glaze after its been cooked. DIRECTIONS Pie Crust Pre-heat oven to 400°F Roll out half of the prepared pie crust on a tapioca floured surface (follow recipe instructions) to fit a 9-inch pie pan. Store second crust in a freezer bag wrap in plastic wrap to use later. Or make a second pie. Place rolled out dough in the pie pan and crimp the edges. Using a fork, poke holes in the bottom and the sides to prevent the crust from lifting while baking. You can also use baking beans. Bake for 12-15 minutes. Remove from oven. Cool completely before placing pie filing in the baked crust. Make Glaze Mix 1 cup cold water and 4 Tablespoons cornstarch together with a wire whisk. Set a side until ready to use. In a sauce pan combine 1 cup granulated sugar and 1/2 cup water. Bring to a boil on medium heat stirring constantly with a wire whisk. Whisk water and cornstarch mixture again. Then add to boiling mixture. Stir until mixture begins to thicken and becomes transparent. Remove from heat and let cool before pouring over the strawberries. Optional: Add a few drops of food coloring and whisk. Fill cooled crust Place each strawberry inside the crust until all three cups have been used. I like to stack them. Pour cooled glaze over the top of the strawberries. Place in the refrigerator 3 hours uncovered before serving. Garnish with whip cream or a non-dairy whip cream and serve. NOTES: I make the pie crust the day before and refrigerate it. When crimping a single crust, turn the extra dough inward and then crimp. This creates a cradle for the filling. Try making a custard or vanilla pudding to place on the bottom. Then place strawberries on top of the filling. Be sure the custard or pudding has been chilled before placing it in the pie crust. Follow the rest of the instructions for placing the strawberries and glaze in the pie crust.

Delight in the timeless charm of our classic sugar cookies! Made using our versatile Inspiration Baking- All Purpose Flour Blend , these treats boast a perfect balance of sweetness and simplicity. Each cookie is meticulously crafted, offering a delicate crunch and a hint of vanilla essence. Adorned with festive sprinkles, they're a delightful representation of tradition and warmth, inviting everyone to relish the essence of the holiday season in every delightful nibble. These cookies are both gluten-free and can be made dairy-free, ensuring everyone can partake in the joyous celebration. Check out our other recipes ! SERVINGS: 30 Cookies (2.5 inch cookies) PREP TIME: 15 MIN CHILL TIME:  2 HRS COOK TIME: 8 MIN TOTAL TIME: 2HRS 23MIN INGREDIENTS 3 cups Inspiration Baking- All Purpose Flour Blend (Use 3 1/4 cup flour blend when making cut out cookies) 3/4 cup + 2 tablespoons Butter (softened) 1/4 cup Sour Cream or Yogurt (Diary free unflavored) 1 cup Granulated Sugar 2 Whole Eggs 1 teaspoon Vanilla Extract 1/4 teaspoon Almond Extract DIRECTIONS Using a hand mixer, cream butter, sour cream and sugar together for about 1 minute. Mix in eggs, vanilla and almond extract. (NOTE: Do not beat) Stir in the Inspiration Baking- All Purpose Flour Blend until fully mixed. Wrap dough in plastic wrap and place in the refrigerator for 2 hours. Remove dough from the refrigerator. Let sit about 15 minutes before using. Preheat oven to 375°F. Use a baking pan lined with parchment paper (you can grease the pan if you would like the bottom to come out more crisp.) Roll dough into 1-2 inch balls. Place balls on pan and slightly press down a little bit. Or, if you want to use cut outs, roll out dough with tapioca flour to about 1/4 inch thick. Dip cookie cutters in tapioca flour before pressing into dough. Carefully place cookie cut outs on baking pan. You may need a spatula to help transfer. Bake for 8-10 minutes. They will be soft. Remove from oven. Leave on pan for 5 minutes, then remove to a cooling rack. Cool completely before frosting. Use our Sugar Cookie Frosting recipe for the best sugar cookies! NOTES: If you refrigerate the dough longer than 2 hours, be sure to remove the dough and let sit until somewhat soft. This will effect how the cookie spreads out while baking if the butter is too hard. You can freeze the dough in a freezer bag for up to 2 months.

No donut is complete without the perfect glaze! Whether you love a classic shiny vanilla glaze, a rich and smooth chocolate glaze, or a sweet and buttery maple glaze, these simple yet delicious toppings take any cake or raised donut to the next level. Each glaze is easy to make and adds the perfect touch of sweetness, making your homemade donuts bakery-worthy in no time! YIELD: 12 Donuts PREP TIME: 10 MIN TOTAL TIME: 10 MIN INGREDIENTS Plain Glaze 2 Cups Powdered sugar sifted 1/2 Teaspoon vanilla extract 1/3 Cup heavy cream or milk of choice unflavored (you can use water) Chocolate Glaze 1/2 Cup butter or margarine 1/4 Cup milk of choice (unflavored) 1/4 cup unsweetened cocoa powder (cocoa powder or Dutch cocoa powder) 2 Cups Powdered sugar Maple Glaze 1/4 Cup unsalted butter or margarine 1/2 Cup pure maple syrup 1 Cup Powdered sugar 1/2 Teaspoon gluten free maple extract DIRECTIONS Plain Glaze Whisk all ingredients together until smooth Dip each warm donut into the glaze making sure to coat both sides. Place glazed donuts onto a prepared rack as excess glaze drips down. Let sit for 20 minutes for the glaze to set. Chocolate Glaze In a saucepan, slowly melt butter and milk together. Remove from the stove top. Add in cocoa powder and powdered sugar. Whisk until smooth. Place donuts on a cooling rack lined with parchment paper. Dip each donut in the warm glaze. You can also spoon glaze over the top of each donut. Let sit for at least 20 minutes for the glaze to set. Maple Glaze In a saucepan slowly melt the butter and maple syrup on medium low. Remove the saucepan from the heat and whisk in the powdered sugar. Add the maple extract and whisk. Place donuts on a cooling rack lined with parchment paper. Dip each donut in the warm glaze. You can also spoon glaze over the top of each donut. Let sit for at least 20 minutes for the glaze to set. NOTES: The donut glaze can be used for cake or yeast donuts. The difference between milk chocolate cocoa powder and Dutch cocoa powder is the color. Dutch cocoa powder is darker. Add sprinkles, coconut shreds, or coarse sanding sugar while glaze is warm. You can also choose from any of our frosting recipes for cake donuts.

Indulge in the warm, comforting flavors of homemade Cinnamon Crumb Donuts! These delightful treats feature a soft, moist interior that's perfectly spiced with cinnamon and nutmeg, creating a cozy aroma that fills your kitchen. Made using our versatile Inspiration Baking- All Purpose Flour Blend , each doughnut is generously rolled in a cinnamon and sugar mixture, adding a satisfying crunch to every bite. Whether enjoyed fresh out of the oven or dusted with powdered sugar, these donuts are ideal for breakfast, a sweet snack, or a special dessert. Perfectly paired with coffee, tea or chocolate milk, they’re sure to become a favorite in your recipe collection! Check out our other recipes ! SERVINGS: 12 Donuts PREP TIME: 15 MIN COOK TIME: 15 MIN TOTAL TIME: 30 MIN INGREDIENTS Donuts 2 cups Inspiration Baking- All Purpose Flour Blend 1/2 Cup granulated sugar 1 Tablespoon brown sugar 2 Teaspoons double acting baking powder 1 Teaspoon baking soda 1/4 Teaspoon ground nutmeg 1/4 Teaspoon ground cinnamon 4 Whole eggs 2/3 Cup milk of choice (I use half and half) 1 Tablespoon oil 1 Teaspoon vanilla extract 1/2 Tablespoon apple cider vinegar 1/2 Tablespoon apple sauce One 18-24 inch piping bag Two 6 cavity doughnut pans Cinnamon Crumb Topping 1 Cup COARSE sugar (I use Organic or Turbinado sugar) 4 Teaspoons ground cinnamon DIRECTIONS Preheat oven to 325°F. Grease with shortening (not oil spray) 2-donut pans with 6 cavities. In a bowl combine course granulated sugar and cinnamon together. Spread the mixture into a baking pan to roll the doughnuts in after they are baked and still hot from the oven. In a bowl, whisk together all the dry ingredients and set aside. In a second bowl add all the wet ingredients together. Using a hand mixer on low, blend the wet ingredients together for about 30 seconds. Add the dry ingredients to the wet ingredients and mix on low for about a minute, scraping the bowl at least one time. Take the piping bag and cut the tip off for an opening about 1-inch. Place the batter into the piping bag. Be sure to fold the end of the bag so the dough does not run out. You can also use a clip. Set the piping bag in a large drinking glass for ease of spooning the batter in the bag. Pipe the batter into each cavity about half full. It creates a nice round rope looking batter in the cavity. If there is left over batter, you can discard it or pipe it into the cavities. Use a knife with dipped in water to smooth the batter out if needed. Bake 12-15 minutes until a toothpick comes out clean. Bake one pan at a time. Remove pan from the oven and immediately remove one doughnut at a time. Be sure to loosen the donuts with a large spoon around the edges so they don't break apart. Roll into the crumb mixture. Place on a cooling rack covered with parchment paper. Repeat for each baked doughnut. Place the second pan in the oven and follow above instructions. Eat warm or cooled. They will last several days. Do not place in a plastic bag, Use a covered container to store. You can freeze the doughnuts without the crumb mixture. Rewarm in a low oven, then roll in the sugar cinnamon mixture. NOTES: You can also frost the doughnuts with other toppings. See recipes for doughnut toppings. I have not had success with the silicone doughnut pans. Use a metal pan.

There’s nothing quite like the crisp crust and soft, airy interior of a classic French bread—especially when it’s homemade! This Gluten-Free Sourdough French Bread  delivers all the texture and flavor you love, without the wheat. Using my go-to Inspiration Baking- Pizza Flour Blend , this recipe creates a beautifully golden loaf with just the right chewiness. With the help of a ONE Time gluten-free sourdough starter for the recipe, this bread develops a rich, tangy depth of flavor, perfect for slicing, toasting, or pairing with your favorite spreads. Whether you’re new to sourdough or a seasoned baker, this recipe makes it easy to enjoy a truly artisan-style loaf—all while staying gluten-free! This flour blend will also make other delicious recipes! Check out our recipes ! SERVINGS: 12-18 slices PREP TIME for Sourdough Starter: 2 HOURS Prep Time for Bread: 30 MIN Proof Time : 60 MIN COOK TIME: 60 MIN TOTAL TIME: 4 1/2 HOURS INGREDIENTS Sourdough Starter 1/4 Teaspoons instant yeast (use Rapid Rise yeast packet). Set rest aside for making bread 1/2 Teaspoon granulated sugar 1/2 Cup brown rice 3/4 Cup warm water Sourdough Bread 1 3/4 Cup (267g) Inspiration Baking- Pizza Flour Blend 1 Teaspoon ascorbic acid (powdered vitamin C--do not crush a vitamin C tablet) 1 Teaspoon Baking powder double-acting 1/2 Teaspoon Guar Gum (do not omit) 1 package Rapid Rise yeast plus rest of yeast packet for sourdough starter 2 Whole eggs 3 Tablespoons olive oil 1/4 cup warm water Tapioca starch/flour to shape the dough Olive oil for brushing the dough Soft pastry brush Parchment paper DIRECTIONS Make the Sourdough Starter In a bowl with a covered lid, combine the yeast, brown rice flour and sugar. Stir. Next add the warm water and stir together. Cover with the lid for a minimum of 2 hours with a maximum of 14 hours. Make sure it is fermenting before using (bubbles forming). Making the dough when sourdough starter is ready to use. Preheat your oven to 175°F, then turn the oven off once it reaches temperature. Line a baking pan with parchment paper. Make sure the pan is at least 12-inches long. In a separate bowl, whisk the the dry ingredients together and set aside. Use a stand mixer with a paddle attachment to mix the dough. Place the sourdough starter in the mixing bowl. Add the 2 whole eggs, oil and warm water to the sourdough starter. Mix on low for about 30 seconds. Add the rest of the dry ingredients to the mixing bowl. Blend medium high for about 2 minutes until the dough is smooth. Scrape the bowl several times. Use the parchment paper in the baking pan and place it on a flat surface dusted with tapioca starch/flour. The dough will be tacky. Using a rubber spatula, remove the dough from the mixing bowl and place in the middle of the tapioca starch/flour. Dust more flour on top. Place flour on your hands and shape the dough into an oblong loaf. The dough will be covered in the flour. (See notes to make baguettes). Brush away excess flour around the shaped loaf. Using the parchment paper the dough is on, move it to the baking pan. Use a sharp knife to lightly score the top of the dough. Don't make the cuts too deep. They will widen as the dough rises. Spray olive oil over the surface of the dough. Use a pastry brush to cover the surface and sides of the loaf evenly. Loosely cover the dough with plastic wrap. Place in the warm oven until double in size (40 minutes). If the dough starts to crack, remove from the oven. Preheat oven to 425°F. Remove the plastic wrap and place in the oven. Bake for approximately 60 minutes. Check after 40 minutes to make sure the top is browning. Rotate the pan to ensure even browning. Remove the pan from the oven. Remove the bread using the parchment paper and place on a wire rack to cool. Completely cool before slicing. NOTES: You can substitute the ascorbic acid for another 1/2 teaspoon baking powder, double-acting. Ascorbic Acid helps with the rise of the bread and acts as a preservative. You can get ascorbic acid at the local grocery store in the vitamin section. Remember, it is powdered or granulated vitamin C, not tablets. Make sure there are no other ingredients. To make banquettes: 1. Use a banquette pan for two loaves. If you don't have one, you can shape a piece of tin foil to hold two loaves. 2. Follow the rest of the instructions for making the bread.

White chocolate cranberry scones are a delightful treat that harmonizes sweetness and tartness flawlessly. The blend of creamy white chocolate and tangy cranberries creates a captivating flavor combination. Crafted with precision and made with Inspiration Baking- All Purpose Flour Blend , these scones offer a tender crumb with crisp edges, embodying the perfect texture. With each bite, the scones showcase the magic of marrying convenience and quality, resulting in a truly satisfying culinary experience. This flour blend will also makes other delicious recipes! Check out our recipes ! Or if you like baking along with a video, watch our baking video s ! SERVINGS: 6-8 PREP TIME: 20 MIN COOK TIME: 10 MIN COOL TIME: 20 MIN TOTAL TIME: 50 MIN INGREDIENTS Scones 1 Cup + 2 Tablespoons Inspiration Baking- All Purpose Flour Blend 3 tablespoons granulated sugar 2 Teaspoons Baking Powder double-acting 1 Teaspoon xanthan gum 1/2 Teaspoon freshly grated Lemon Zest Egg re-placer equal to 1 egg (I use EnerG. Don't use flaxseed) 1/4 cup butter or margarine 6 Tablespoons Dried Cranberries, coarsely chopped 1/2 Cup gluten free White Baking Chips 1/2 Teaspoon Vanilla Extract 1/4 Teaspoon Almond Extract 6 tablespoons heavy whipping cream or coconut milk in the can Glaze 2 Teaspoons Coconut Oil or Shortening (I use palm oil shortening) 1/4 Cup White Baking Chips Preparation Tapioca flour/starch to pat out the dough DIRECTIONS Making Scones Preheat oven to 400 °F. Get your baking sheet ready by greasing or lining the pan with parchment paper. You can also use a greased scone pan. In a bowl, whisk together the Inspiration Baking- All Purpose Flour Blend , sugar, double-acting baking powder and xanthan gum. Then stir in the lemon zest. Cut the butter into the dry ingredients with a pastry cutter until mixture is coarse crumbs. Add in your chopped cranberries and white baking chips to your dry butter mixture and stir together. In a separate bowl, combine heavy whipping cream or canned coconut milk, egg replacer (follow directions), vanilla and almond extracts. Mix thoroughly. Pour your wet mixture on top of your dry mixture. Stir until dough holds together. Don't over mix. Place dough on a lightly tapioca flour/starch floured surface. Turn once. Pat dough into a square about 7x7-inches and 3/4 inch thick. Then cut into triangles. Place them on a parchment-covered baking sheet or greased baking sheet. Bake for 15-17 minutes until golden brown around the edges. Remove from oven to a cooling rack keeping the scones on the pan. They may appear a little doughy, but they will be cooked by the time you prepare the glaze. White Chocolate Glaze Place 1/4 cup white baking chips and shortening in a double boiler and slowly melt. Drizzle scones with the melted baking chips after the scones have cooled. NOTES: The glaze can also be melted in a microwave. Follow directions on the white baking chip bag. Don't over mix the dough. You can use a whole egg if you do not need to use an egg replacer. You can re-heat the scones before serving, placing the glaze on after warming. Follow directions for making the egg replacer. Do Not use Flaxseed meal as it has an after taste and also shows specks in the dough.

Celebrate St. Patrick’s Day, Christmas, Birthdays or any special occasion with a deliciously festive treat! 🍀🎄 This Gluten-Free Green Cake starts with a soft white cake infused with Crème de Menthe liquor, topped with a rich fudge layer, and finished with whipped topping kissed with more Crème de Menthe liqour for that perfect green hue. It’s easy to make with our " Inspiration Baking- All Purpose Flour Blend and absolutely irresistible! Don’t have Crème de Menthe? No problem—just use mint extract and green coloring instead. Enjoy! 💚🎂 The All Purpose Flour Blend will also make other delicious recipes with just a few tweaks! Check out our recipes ! SERVINGS: 12 slices PREP TIME: 30 MIN COOK TIME: 25-30 MIN TOTAL TIME: 1 HR INGREDIENTS Cake 2 1/4 Cups " Inspiration Baking- All Purpose Flour Blend . 1/2 Cup Tapioca Flour/Starch 2 Teaspoons double-acting Baking Powder 1 Teaspoon xanthan gum 1 1/3 Cup granulated sugar 6 Tablespoons softened butter or margarine 5 large egg whites 1 Tablespoon vanilla extract 1/4 Teaspoon almond extract 1 Tablespoon distilled or white wine vinegar 2 Tablespoons mayonnaise, applesauce or sour cream 1 Cup milk of choice (unflavored milk) 1/2 Cup Crème de Menthe Liquor Hot Fudge Topping, approximately 12.8 oz jar Two 8 oz tubs of whipped topping Shortening to grease pan Tapioca flour/starch to dust pan DIRECTIONS Frosting Place thawed whipped topping in a bowl. (you can do this the night before and refrigerate) Gently fold in 1/4 cup Crème de Menthe Liquor Place in refrigerator until ready to use. Cake Preheat oven to 350°F Grease and dust one 9 X 13-inch baking pan. In a bowl, whisk all dry ingredients together except for the sugar. In a separate bowl using a hand mixer, combine the eggs and the sugar together. Beat on medium high until frothy and pale. about 2-minutes. Set aside. In a stand mixer, combine the rest of the ingredients together. Blend on low for about 30 seconds. The butter may be lumpy. Add the dry ingredients and blend. Slowly add the milk. Scrape the bowl at least one time. Add the egg and sugar mixture and blend. Scrape the bowl at least one time. Turn the mixer on medium high for 2 minutes, scraping the bowl at least one time. Gently fold in 1/4 cup Crème de Menthe liquor. Spread the batter evenly into a 9x13-inch baking pan. Bake for 25-30 minutes until the middle springs back. You can also use a tooth pick to check to see if its done. The toothpick will be fairly clean. Remove pan from the oven and place on a wire cooling rack for 10 minutes. Turn the cake out onto parchment paper on the cooling rack. Completely cool. Once the cake is cooled, it is ready to frost. Frosting Place cooled cake on a plate. Pour Hot Fudge over the top of the cake and spread evenly on the top and sides of the cake. Frost the cake with the Crème de Menthe whipped topping. You might have some leftover topping. Place any leftovers in the freezer to use later. Place toothpicks over the top and sides of the cake. Cover with plastic wrap and place in the refrigerator at least 4 hours before serving. Best if refrigerated overnight. Keep in the refrigerator until ready to serve. Cut the cake pieces and let sit about 30 minutes before serving. NOTES: Be sure to follow the instructions and not skip a step. The cake is very moist with a good crumb because of the process. You can freeze the cake before frosting. Tightly wrap the cake in plastic wrap. Then place in a 2 gallon freezer bag. It will store for up to 2 months. Be sure to thaw in the refrigerator. Be creative. Decorate your cake with shavings of chocolate, mint thin candy as shown in the photograph, or miniature chocolate chips. You can make a two layer cake using two 8 or 9-inch round or square baking pans. You may need long toothpicks to hold together so the layers do not slip off while in the refrigerator.

There’s nothing quite like the aroma of cinnamon and brown sugar filling the kitchen as a delicious coffee cake bakes to perfection. This Gluten-Free Cinnamon Streusel Coffee Cake  is the perfect treat for breakfast, brunch, or an afternoon coffee break. With a tender, moist crumb and a buttery, cinnamon-laced streusel topping, you won’t believe it’s gluten-free! Made with my go-to flour blend, Inspiration Baking- All Purpose Flour Blend , this recipe delivers the same comforting taste and texture as the classic version—without the wheat. Whether you’re serving it for a special occasion or just because, this coffee cake is sure to be a crowd-pleaser! The All-Purpose Flour Blend will also make many other delicious recipes! Check out our recipes ! SERVINGS: 9 PREP TIME: 20 MIN COOK TIME: 25 MIN TOTAL TIME: 45 MIN INGREDIENTS Coffee Cake Batter 1 1/2 Cups (282g) Inspiration Baking- All Purpose Flour Blend   1 Tablespoon Double Acting baking powder 1/2 Teaspoon Xanthan Gum 2/3 Cup Granulated Sugar 1/2 Tablespoon Vanilla Extract 1/4 Teaspoon Almond Extract 2 Large Eggs 1/2 Tablespoon White Vinegar 3 Tablespoons softened butter or margarine 1 Tablespoon Mayonnaise 1/2 Cup Sour Cream or dairy free sour cream or unflavored dairy free yogurt Streusel Filling 1/2 Cup packed Brown Sugar 2 Teaspoons Cinnamon 2 Tablespoons melted butter or margarine Streusel Topping 1/4 Cup Packed Brown Sugar 1 Teaspoon ground Cinnamon 1/2 Cup Inspiration Baking- All Purpose Flour Blend   1/4 Cup cold butter or margarine DIRECTIONS Preheat your oven to 350° F. Grease a 9x9-inch baking pan. Prepare the Cinnamon Streusel filling . Combine dry ingredients in a small bowl. Melt butter. Pour melted butter into the dry mixture. Using a fork, combine. Set aside. In another bowl, whisk together the Inspiration Baking- All Purpose Flour Blend , xanthan gum and baking powder. Set a side . In the bowl of a stand mixer, combine the rest of the ingredients. Blend on low to combine. The butter will be lumpy. Add dry ingredients to the bowl. Blend on medium for 2 minutes. Scrap the bowl at least one time. Batter will be thick. Pour 1/2 the mixture into the greased pan and spread to the corners. Then sprinkle the streusel filling over the top. Using a knife, gently swirl the batter and filling together one time. Do not mix it together. You want the swirl effect. Top with remaining batter. Carefully spread the batter over the lower layer. To make the Cinnamon Streusel Topping , combine the dry ingredients together. Using a fork or pastry cutter, cut in cold butter with the dry ingredients. It will be crumbly. Place the streusel topping on the top of the batter. Bake for approximately 25-30 minutes until a toothpick comes our fairly clean. Serve warm or cooled. NOTES: If using an 8x8 inch pan, you will need to bake longer. Make muffins. Bake 14-16 minutes. You can freeze the muffins for several months by wrapping each muffin in plastic wrap and placing inside a freezer bag. Thaw at room temperature. Substitute sour cream for dairy free sour cream or dairy free unflavored yogurt. You can also drizzle a glaze over the top. Add water to powdered sugar and stir until consistency is thin. Adding some blueberries or raspberries to the batter is another idea. It's a great way to change the recipe to a dessert. Top with ice cream, whipped topping or eat as is.