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.

Pizza is hot and succulent at the same time. Its truly a wonderful experience when you take that first bite. Combined with the texture and flavor of the crust, the sauce, the cheeses, spices and all the toppings eaten together in one mouthful of absolute delight. No wonder it's the number one food choice in America. The one dish gluten free people request the most is Pizza, but many times are disappointed. Using our Inspiration Baking- Pizza Flour Blend will not disappoint, but satisfy your craving for an amazing experience of a delicious Pizzeria Style Pizza . Ready to get baking? Follow along on video with Debbie as she helps you make the Pizzeria Style Pizza © The Pizza Flour Blend will also make other delicious recipes with just a few tweaks! Check out our recipes ! SERVINGS: One 12-inch Pizza PREP TIME: 15 MIN COOK TIME: 20 MIN TOTAL TIME: 35 MIN INGREDIENTS 1 1/2 Cup (240g) Inspiration Baking- Pizza Flour Blend 1/2 Cup Warm Water 1 Packet Yeast 2 Tablespoons Oil 2 Whole Eggs 1/2 Teaspoon Granulated Sugar DIRECTIONS In your stand mixer, add yeast, warm water and granulated sugar. Stir together. Cover mixing bowl with plastic wrap and proof for 10 minutes. Preheat oven to 425°F. Grease a 12-inch pizza pan. Add   Inspiration Baking- Pizza Flour Blend , eggs, and oil to the mixing bowl. Turn on low for 20 seconds to make sure the ingredients are wet . Then blend on medium high for one minute scraping the bowl at least one time. Move dough ball to the greased pizza pan. Spray oil on the dough. You can pat the dough out or use a pizza roller to make sure the dough reaches the rim of the pizza pan. Next add your pizza sauce, then cheese and any toppings you would like. Bake for 20-25 minutes until the bottom is brown and cheese has melted. Remove from the oven and rest for 5 minutes before cutting into slices. Enjoy this amazing pizza! NOTES: Make sure any vegetables you use are at room temperature. Placing cold vegetables on a pizza before baking can cause moisture, creating a soggy pizza. Vegan Option. Substitute eggs for 1/4 cup unsweetened applesauce.

Making gluten-free bread can be challenging due to the lack of gluten, which affects texture, rise, and structure. The dough is often more delicate and behaves differently than traditional wheat-based bread. However, following these suggestions can lead to a better outcome. Gluten-Free Bread Baking Tips Gluten-free bread typically rises only once. A second rise often doesn't improve the outcome. If using a bread machine, ensure it has a gluten-free setting. The dough resembles thick cake batter and can be tricky to handle. When adapting wheat recipes, use a good All Purpose Baking blend, add an extra egg, xanthan gum, apple cider vinegar, and baking powder to improve structure and rise. However, results may vary. For better rise and structure, add ½ teaspoon guar gum and ½ teaspoon ascorbic acid per standard loaf. Ascorbic acid also acts as a natural preservative. Grease the pan with palm oil shortening or oil spray for a crusty texture. Other shortenings work, but coconut oil can be overly greasy. Proofing:  Before mixing the dough, preheat the oven to 180°F, then turn it off to cool before placing the dough in the oven. Over heating can kill the yeast. Place the dough inside to rise, loosely covered with oiled plastic wrap, and follow the recipe instructions for rising time. Use fast-acting yeast and ascorbic acid (vitamin C powder, not crushed vitamin C tablets) for better texture, rise, and shelf life. Small loaf pans (6.75" x 2.75") work best. Small loaf pans will make two loaves. If you want to make a small loaf rather than a 9x5-inch loaf, cut the recipe in half. If the recipe calls for 3 eggs, use 2 eggs. Bun Tips Scoop Method:  Use a greased ice cream scoop for portioning. Smooth tops with oil or water using a pastry brush. Rolling Method:  Roll out dough on tapioca-floured parchment paper to match the size of a 9x9-inch or 9 x 13-inch pan. The size will depend on how many buns your recipe makes. Freeze uncovered for one hour until no longer tacky. Cut into equal squares. With tapioca-floured hands, pull corners under to shape round buns, similar to traditional dinner rolls. Place in a greased pan and smooth tops with oil or water. Freezing makes the dough easier to handle but slows proofing. Tapioca Flour/starch Method: Place dough on tapioca floured surface. Sprinkle more tapioca flour on top. Make sure your hands have flour as well, making it easier to handle. I always recommend using a kitchen scale to make sure each bun is the same size. However, you can guess. Gently roll a dollop of dough in the tapioca flour. Gently shape into a ball. You do not want to make creases in the dough or it will split while cooking. It takes a little practice. Place in a greased pan. Use a pastry brush with oil to shape the buns once in the pan. You can also use water. Making Soft Gluten-Free Bread Substitute ½ cup brown rice flour for the flour blend you are using to soften the texture. You can also add 2 teaspoons buckwheat flour to enhance the recipe. Buckwheat makes soft bread. Milk Bread – Tangzhong Method Tangzhong is a bread-making technique where flour is cooked with liquid (milk or water) to form a gel. This process gelatinizes starches, resulting in a soft, fluffy, and moist bread with a longer shelf life. Example: 1.    Measure out the total amount of flour and milk you are using in the recipe. You can use water. Milk has an enzyme that also softens the bread texture. 2.    Take 2 Tablespoons of the measured flour and ½ cup of the milk. Put them in a saucepan set over medium-high heat. Cook mixture for around 1 minute whipping constantly with a wire whisk. 3.    Once it thickens, transfer to a bowl to cool down. 4.    Follow bread instructions and add the cool mixture to the rest of the ingredients. 5.    The result is a softer bread. If you have tips, please share them on our Facebook page or send an email to info@inspirationmixes.com

Indulge in the exquisite delight of German Chocolate Cake, made with our irresistible Inspiration Baking- Chocolate Cake Flour Blend . With layers of cocoa-rich cake, coconut pecan frosting and velvety chocolate frosting, it's a perfect harmony of textures and flavors. A true classic that marries history and taste in every delectable bite. This Inspiration Baking- Chocolate Cake Flour Blend will also make other delicious recipes with just a few tweaks! Check out our recipes ! SERVINGS: 12 Cake Slices PREP TIME: 55 MIN COOK TIME: 35 MIN COOLING TIME: 3 HRS TOTAL TIME: 4 HRS 30MIN INGREDIENTS German Chocolate Cake 3 cups + 2 Tablespoons Inspiration Baking- Chocolate Cake Flour Blend 3 Large Eggs (whites and yokes separated) 1 1/4 Cups Buttermilk (powdered if available) or if Store-bought Buttermilk, Cut 50/50 with Water 1/2 Cup Butter or Margarine (softened) 3 Tablespoons Granulated Sugar 2 Teaspoons Vanilla Extract 1 Tablespoon Apple Cider Vinegar Coconut Pecan Frosting 1 Cup Canned Coconut Milk or 1 cup evaporated milk 1 Cup Granulated Sugar 3 Egg Yolks 1/2 Cup Butter or Margarine 1 Teaspoon Vanilla Extract 1 1/3 Cup Flaked Coconut Shreds 1 Cup Chopped Pecans Chocolate Butter Cream Frosting 1 Cup Butter or Margarine (softened) 2 Teaspoons Vanilla Extract 2/3 Cup Unsweetened Cocoa Powder 3+ Cups Powdered Sugar 4 Tablespoons Coconut Milk or Heavy Whipping Cream DIRECTIONS Make the Cake Pre-heat oven to 350°F. Grease two 8-by-8 or 9-by-9 inch pans. You can make a three or four layer cake by using more cake pans. Multiplying pans will bake faster. Using your stand mixer and wire whisk attachment, put the eggs whites in a mixing bowl and beat until stiff. Remove egg whites gently to another bowl. Set it aside. In another mixing bowl, using the paddle attachment on your stand mixer cream butter or margarine and sugar together until light and fluffy. Add the egg yolks one at a time to the butter and sugar mixture, beating after each addition. Add vanilla and apple cider vinegar while continuing to beat the batter. Gradually mix in the Inspiration Baking- Chocolate Cake Flour Blend and buttermilk, alternating cake mix and buttermilk, beating after each addition until the batter is smooth. Fold in egg whites from the other mixing bowl with your spatula. Divide batter evenly among pans. Bake 20-25 minutes if using three pans and 25-30 minutes if using two pans, until cake tops spring back when lightly touched. Cool completely before frosting. Prepare Coconut Pecan Frosting Combine coconut milk or evaporated milk, sugar, egg yolks, butter or margarine, and vanilla in a small saucepan. Cook over medium heat until it comes to a boil and thickens, constantly stirring, for about 12 minutes. It will turn a light yellow collor. Remove from heat. Stir in coconut and pecans, then beat with a large spoon until thick enough to spread. This should make 2 ½ cups of frosting. Frost the Cake Note before you begin: if you would like the chocolate buttercream frosting on the outside of the cake, then make sure the pecan frosting in the next step does not go outside the cake layers. And top the last cake after frosting the sides of the cake with the buttercream frosting. Place one cake layer on a plate and frost the top of it with one-third of the coconut pecan frosting. Put the second layer on the first layer and frost the top of it with another third of the coconut pecan frosting. If you intend to frost the outside of your cake with buttercream frosting, then reserve the last one-third of pecan frosting for later. If you don't plan to use the chocolate buttercream frosting on the outside of the cake, then place the third layer on the second and spread the remaining coconut pecan frosting on the top. You can allow some to drip down the sides. Buttercream Frosting Place one cup softened butter or margarine in mixing bowl and beat on high until light and fluffy, about 1 minute. Add vanilla extract to butter and mix. Add the unsweetened cocoa powder, powdered sugar, and tablespoons of milk. Beat on medium-high until well blended, scraping bowl as needed. Add the rest of the powdered sugar and more milk if needed. Mix on high for about 2 minutes until light and fluffy. Frost the outside of the cake after preparing two of the cake layers with the pecan frosting, being careful not to squeeze out too much pecan frosting between layers. Once the outside is frosted, pour and spread the remaining pecan frosting on the top. NOTES: This cake freezes VERY well. I even think it tastes better if you freeze it because it locks in the moisture! Just make sure to let it completely cool and then you can saranwrap it and place it in the freezer. These can easily be made into cupcakes and also freeze fabulously. Never leave these in the fridge in an unsealed container. Buttermilk/Coffee Option: 1/4 Cup of Coffee and 1 Cup of Buttermilk (as above) Buttermilk Substitute: 1 Cup of Yogurt (can be dairy-free) and 1/4 Cup of Milk or Coconut Milk

Flaky, Buttery like, and Completely Vegan & Gluten-Free Crescent Rolls Who says you have to miss out on soft, buttery like crescent rolls just because you're avoiding gluten and dairy? These homemade vegan gluten-free crescent rolls are light, fluffy, and perfectly golden, making them a delicious addition to any meal. Using Inspiration Baking All Purpose Flour Blend , this recipe ensures the perfect texture—soft on the inside with a delicate, flaky crust. Whether you're serving them for breakfast, alongside a cozy dinner, or using them for a holiday spread, these rolls will impress everyone at the table. Best of all, they’re easy to make with simple ingredients, so you can enjoy fresh, homemade crescent rolls without the hassle. Let’s get baking! This baking mix will also make other delicious recipes! Check out our recipes ! SERVINGS: 8 PREP TIME: 15 MIN COOK TIME: 15-20 MIN TOTAL TIME: 35 MIN INGREDIENTS 1 3/4 Cup (311g) Inspiration Baking  All Purpose Flour Blend 1 package active dry yeast (Fast acting) 1 Tablespoon granulated sugar 4 Teaspoons Baking Powder double acting 1/2 Teaspoon guar gum (do not omit) 6 Tablespoons softened margarine Egg replacer for 1 egg (*recommend EnerG or Psyllium Husk) 1 Cup dairy free sour cream or dairy free plain yogurt 1/2 Tablespoon apple cider vinegar Tapioca flour/starch to roll out dough 4 Tablespoons melted margarine to spread on dough (more to spread on the tops before baking) DIRECTIONS Preheat oven to 375°F Line large baking sheet with parchment paper. Combine dry ingredients together and set aside. Use stand mixer to combine the margarine, sour cream, egg replacer and apple cider vinegar together until well blended. Add the dry ingredients and blend on high for 1-2-minutes scraping the bowl at least one time. Place dough on a tapioca floured surface. Dust with more tapioca flour/starch to easily roll the dough out into a 14 inch circle about 1/3-inch thick. Cut into 8 equal sections. Using a pizza cutter works great. Spread melted margarine on the surface with a pastry brush with soft bristles (not a rubber brush). Gently roll up each section starting with the wide end first. Place onto the parchment covered baking pan with the end tip underneath. Gently curve the rolls into a crescent shape. Brush the crescent rolls with more melted margarine. Bake 15-20 minutes until golden brown. Eat immediately NOTES: Do not use Flax seed meal for the egg replacer. Its important to curve the roll into a crescent shape. You can also turn these rolls into a dessert by adding cooked fruit fillings before rolling up. Don't overfill or they will not cook properly. You can also make a powdered sugar drizzle to decorate the tops. Add sliced almonds or sprinkle with cinnamon and sugar.

This simple recipe for vegan, gluten-free hamburger buns is as versatile as it is delicious! Perfect for vegan sloppy joes, vegan or traditional burgers, or shaped into hoagie rolls for sandwiches and hot dogs, these buns are a delightful upgrade to any meal. For the best results, toast or grill them before serving—it adds a touch of smoky, barbecue-style flavor that takes your dish to the next level. Want to make smaller dinner rolls? It’s easy! Shape the dough into round balls without flattening, then bake. Serve them warm with a generous spread of vegan butter or margarine—pure comfort food bliss! Say goodbye to dense, heavy buns! This recipe creates light, fluffy, and moist hamburger buns that are completely vegan. With our Inspiration Pizza Flour Blend , you’re set to create bakery-quality magic right in your kitchen. This baking mix will also make other delicious recipes! Check out our recipes ! SERVINGS: Six 4 or 5-inch Hamburger Buns PREP TIME: 20 MIN RISE TIME: 25 MIN COOK TIME: 20-25 MIN TOTAL TIME: 65-70 MIN INGREDIENTS 2 1/2 Cups (360g) Inspiration Baking- Pizza Flour Blend 2/3 Cup brown rice flour (88g) 2 Tablespoons Active Dry Yeast 1 1/4 Cup Water (warm) 2 Tablespoons Olive oil 1/3 Cup Unsweetened Apple Sauce 1 Tablespoon Apple Cider Vinegar 1 Teaspoon Ascorbic Acid (do not omit) 1 Teaspoon Granulated Sugar Kitchen scale to weigh the dough evenly Large baking sheet lined with parchment paper You can use hamburger molds (hamburger bun pan, muffin top pan, English muffin rings) DIRECTIONS To ensure the buns are equal in size, use your kitchen scale to weigh the bowl in grams. After mixing the dough, weigh the bowl again. Subtract the bowl weight from the total weight, and divide by 6. This will be the weight of each bun when ready to shape and place on the parchment paper or in a mold. (allow for residual dough in the bowl) Preheat your oven to 175°F. then turn off once it reaches temperature In a bowl, whisk the dry ingredients together and set aside. In the bowl of a stand mixer, add all wet ingredients together. Blend on low for about 30 seconds. Add dry mix and blend on medium-high for 2 minutes until it is like a thick cake batter, using your spatula to scrape the bowl several times to make sure all the dry mix is blended into the dough. Next step is to follow instructions in #1. Place a piece of plastic wrap on top of the scale. Dust with tapioca flour/starch. Scoop dough on scale until weight is reached. Dust your hands and top of dough with more tapioca flour/starch. Gently roll the dough in tapioca flour/starch on the scale. Pick dough up and move to the parchment paper lined baking sheet. Slightly flatten dough to 4 inches in diameter or place in molds. Spray or bush tops and sides with oil. Cover loosely with plastic wrap. Place in the oven to rise 20-25 minutes. They do not need to double in size . Remove from the oven. Preheat oven to 450 °F. Remove plastic wrap. Bake 20-25 minutes until the bun is nice and brown on the top. Remove from the oven. Let the buns cool for around 20 minutes on the pan. Slice once completely cool. NOTES: Buns can be frozen. Place in sandwich bags. Then place in a freezer bag. Thaw in the refrigerator or on your counter top before using. You can add spices to the mix. i.e., garlic powder, herbs, or onion powder as an example. Use the same process for making dinner rolls. Do not flatten. Place the dough balls on a parchment covered baking pan. You should be able to get 8-9 dinner rolls. Follow rest of instructions. Baking time is around 15-20 minutes.

I use wheat recipes to create most of my gluten free recipes. Only because I love the family favorites my Mother made. I want to make them so I am able to eat them and keep the family guessing "is it gluten free?". If you are like me, or want to create your own recipes from scratch, here are some great tips for baking gluten free. Featuring Inspiration Baking Recipes’ All-Purpose Flour Blend , these tips will ensure your baked goods come out perfect every time. Tips for Replacing Gluten in Baking If you're transitioning from wheat-based baking to gluten-free, knowing how to replace gluten effectively is key to achieving the right texture and structure. Here are some essential tips to help your gluten-free baked goods turn out just as delicious as their traditional counterparts. 1. Choose a Reliable Gluten-Free Flour Blend A well-formulated gluten-free flour blend is essential for consistent results. Inspiration Baking All-Purpose Flour Blend  is an excellent choice, as it contains xanthan gum , which mimics gluten’s elasticity. This ensures that your dough holds together beautifully, creating a tender and flaky crust. 2. Add a Binder to Replace Gluten’s Elasticity Since gluten provides structure, adding a binding agent improves texture and prevents crumbling: Xanthan gum  – (½ to 1 teaspoon per cup of flour) for elasticity Guar gum  – Ideal for cakes, muffins, and softer baked goods. Also used in some bread recipes. Psyllium husk  – Retains moisture and enhances stretch, great for bread Ground flaxseed or chia seed (mixed with water)  – Natural thickener and binder 3. Use Extra Liquid Gluten-free flours absorb more moisture, so you may need to slightly increase liquid ingredients (milk, water, or oil) when converting wheat recipes. If following a gluten-free recipe, this adjustment is already accounted for. 4. Let the Batter Rest Before Baking Allowing gluten-free batter to sit for at least 15 minutes  before baking helps hydrate the flours and improve texture. For batters  (cakes, muffins, pancakes): Let rest before baking. For bread dough : Let rest for at least 10 minutes  before shaping, then rise according to the recipe. A great trick: Mix your batter, then preheat your oven—this naturally gives the mixture time to rest! 5. Don’t Over mix Unlike wheat flour, gluten-free flour won’t become tough if over mixed, but overworking the dough can make it gummy. Mix until just combined for best results. If you have a recipe, follow the instructions for mixing time. 6. Adjust Baking Time and Temperature When Converting Recipes Gluten-free baked goods often take longer to bake but brown more quickly. Lower the oven temperature by 25°F Bake slightly longer  to ensure even cooking 7. Gums & Egg Replacers for Structure in Gluten-Free Baking To maintain elasticity and stability, consider these options: Xanthan Gum  – Adds elasticity and traps air bubbles ( ½ to 1 tsp per cup of flour ) Guar Gum  – Works well for softer baked goods (cakes, cookies, muffins) Psyllium Husk Powder  – Adds stretch and moisture, great for bread ( 1 tbsp per cup of flour ) Agar-Agar  – A plant-based thickener and gelatin substitute Gelatin  – Helps with structure in bread and muffins If you have tips, please share them on our Facebook page or send an email to info@inspirationmixes.com

When I bake bread, whether it's yeast bread or quick breads like banana bread, I always divide the dough into two smaller loaves. Since I’m the only one in my family with gluten issues, fresh-baked gluten-free bread doesn’t last as long as commercial bread because it does not contain chemical preservatives. When it comes to making buns—whether hamburger, hot dog, hoagie or dinner rolls—I aim for uniform size and shape. Here’s a simple tip to ensure all your buns turn out the same size. Weigh Your Mixing Bowl:  Start by weighing your empty mixing bowl in grams. Using grams is essential for consistency in baking. You'll notice that commercial bread packaging measurements include pounds, ounces, and grams. Prepare the Dough:  Follow your recipe to prepare the dough. Weigh the Bowl with Dough:  Weigh the mixing bowl again after adding the dough. Calculate Dough Weight:  Subtract the bowl's weight from the total weight (bowl + dough) to find the dough's weight. Divide for Portions:  Divide the total dough weight by the number of loaves or buns you’re making. This calculation gives the weight of each portion. Account for Residual Dough:  Remember, some dough will stick to the bowl. Account for this when dividing portions. For Loaves of Bread:  I use smaller loaf pans to make two loaves (approximately 6 3/4” x 3 1/2”). Weigh each empty pan, as their weights may vary slightly. Weigh Dough for Loaves:  Place each pan on the scale and scoop dough into it until it matches the desired weight. Shape the Loaves:  Use a knife to shape the dough into a loaf. Note that gluten-free bread won’t form a domed top like gluten bread. For Buns or Dinner Rolls:  Follow the same method of weighing the bowl before and after making the dough. Divide the dough weight by the number of buns. Prepare Your Scale:  Cover your scale with plastic wrap and dust it with tapioca flour or starch to prevent the dough from sticking. Weigh Dough for Buns:  Scoop dough onto the dusted plastic wrap until it reaches the correct weight in grams. Dust and Shape:  Dust the top of the dough and your hands with tapioca flour/starch. Shape the dough into a round on the scale. Don't roll into a ball. This can create cracks in the dough. Place Dough on Pan:  Carefully place each dough ball into your baking pan or parchment covered baking sheet, following the recipe instructions. Brush with Oil:  Using a pastry brush with soft bristles, brush the tops and sides of the dough balls with oil to prevent cracking. Follow Baking Instructions:  Finally, bake according to your recipe’s instructions. Closing Thoughts The key is to make sure the dough balls are nice and round, without indentations in the top. This may take a little practice since the dough is so soft. In the end, you will love the results!

Elevate your Valentine's Day with the perfect dessert: Dark Chocolate Cupcakes with Raspberry Cream Filling. The rich chocolate cake crafted from Inspiration Baking- Chocolate Cake Flour Blend sets the stage for a delightful surprise. With a velvety raspberry cream filling, each bite is a tantalizing blend of flavors and textures. These cupcakes are a true embodiment of romance, combining the passionate intensity of dark chocolate with the sweet tenderness of raspberries. Share these delectable treats to create an unforgettable moment of love and indulgence. This Inspiration Baking- Chocolate Cake Flour Blend will also make other delicious recipes with just a few tweaks! Check out our recipes ! SERVINGS: 24 Cupcakes PREP TIME: 40 MIN COOK TIME: 24 MIN COOLING/REFRIGERATOR TIME: 3 HRS 20 MIN TOTAL TIME: 4 HRS 24 MIN INGREDIENTS Chocolate Cupcakes 3 Cups + 2 Tablespoons Inspiration Baking- Chocolate Cake Flour Blend 1 Tablespoon Vanilla Extract 2/3 Cup Butter or Butter Substitute 4 Large Eggs 1 Tablespoon Apple Cider Vinegar 1 1/2 Cups Milk of Choice Cupcake filling 1 Pint Heavy Whipping Cream 1/2 Cup Powdered Sugar 2 Teaspoons Vanilla Extract 1 Cup Fresh Raspberries You can also use strawberries Dark Chocolate Drizzle Frosting 2/3 Cup Hershey's Special Dark Cocoa Powder (Recipe from the back of the container) 1/2 Cup Butter or Margarine 3 Cups Powdered Sugar 1/3 Cup Milk of Your Choice I use coconut milk 1 Teaspoon Vanilla Extract DIRECTIONS Make Chocolate Cupcakes Preheat your oven to 350° F. Grease two 12 cavity cupcake pans with spray oil or shortening. Do not use cupcake liners. Using your mixer, cream your, butter, or margarine with the vanilla extract. Add your milk, eggs, and apple cider vinegar. Blend this mixture on low for about 1 minute and until well-mixed. Butter will cause the mixture to be chunky. Add the Inspiration Baking- Chocolate Cake Flour Blend  to the wet ingredients and then beat on low until the ingredients are well-mixed. Scrape the bowl and then blend your cake batter on medium high for 1-2 minutes until it is well blended. Spoon the cake batter into your prepared baking pans. Use a spatula or spoon to scrape out any remaining batter into the pans. Put your pans in the oven and bake for 14-18 minutes, until a toothpick inserted in the middle of the cake comes out fairly clean. Cool your pans for 5 minutes on a wire rack. Then carefully remove the cupcakes and place on parchment paper to completely cool. After cupcakes have cooled, slice in half horizontally. Follow instructions for cupcake cream filling. Cupcake Cream Filling Cut the raspberries in half. This will make it easy to stir them into the whipped filling. Place heavy whipping cream into a large bowl. Whip on high until cream begins to thicken. Add powdered sugar and continue to beat until peaks form. Add vanilla extract, mixing until incorporated. Gently fold in raspberries by hand. Place the raspberry cream filling on the bottom half of each cupcake. Replace the top layer. Place uncovered in the refrigerator until the Chocolate Drizzle Frosting is ready. This will keep the cream filing cold. Prepare the Chocolate Drizzle Frosting immediately after this step. Chocolate Drizzle Frosting Follow instructions on the back of the Special Dark Hershey's Cocoa® container. While the frosting is warm, spoon the warm mixture over the top of each cupcake. Place frosted cupcakes uncovered in your refrigerator for about 20 minutes. Remove them from the refrigerator and cover with plastic wrap until served. NOTES: Keep any leftovers in the refrigerator covered. Find a heart shaped cupcake pans for Valentine's Day.

Navigating food labels can feel overwhelming, but following these steps can help simplify the process and ensure you’re making choices aligned with your dietary needs. 1. Check the "Contains" Section First Locate the ingredient list, usually on the back or side panel of the product. At the bottom of the list, you’ll find a "Contains" section. This highlights common allergens such as wheat, egg, dairy, gluten, soy, peanuts, and tree nuts. If you spot an ingredient, you cannot tolerate or wish to avoid, there’s no need to read further—you’ll want to skip that product. 2. Read the Ingredient List Backwards If the "Contains" section looks fine, start reading the ingredient list from the bottom up. Ingredients are listed by weight, with the heaviest ingredient first (a requirement by the Food and Drug Administration). Reading from the bottom can help you focus and avoid skimming over key details. 3. Identify Unfamiliar Terms Look up any words or ingredients you don’t recognize to ensure they fit your dietary preferences. 4. Be Aware of Cross-Contamination Warnings Some labels include disclaimers like "manufactured on equipment that also processes peanuts, wheat, etc." or "made in a facility that handles nuts or gluten." Depending on your sensitivity to allergens or your preference to avoid cross-contamination, you may choose to avoid these products. 5. Verify Gluten-Free Claims If a product doesn’t explicitly say "Gluten-Free" or display a "GF" symbol but appears to lack gluten-containing ingredients, you have two options: Call the Company : The phone number is usually listed on the packaging. Many companies are responsive and can provide immediate clarification. Visit the Company’s Website : Detailed product information is often available online. 6. Follow This Key Principle When in doubt, do without! If you’re unsure about a product’s safety or suitability, it’s best to avoid it altogether. With practice, reading labels becomes easier, empowering you to make informed decisions that support your health and dietary goals.

Set aside everything you knew about baking bread because gluten-free baking is a whole new adventure. Say good bye to crumbly loaves and embrace this recipe that helps you achieve fluffy and moist bread that slices beautifully. Use our Inspiration Baking- All-Purpose Flour Blend and let the baking magic begin. This mix baking mix will also make other delicious recipes! Check out our recipes ! SERVINGS: 12 PREP TIME: 20 MIN COOK TIME: 40 MIN TOTAL TIME: 60 MIN INGREDIENTS 2 1/4 Cups (454g) Inspiration Baking- All-Purpose Flour Blend 1 Cup Water (warm) or warm Milk 2 Tablespoons Yeast 3 Tablespoons Butter or Margarine (melted) or Oil 3 Egg Whites or 2 whole eggs 1 Tablespoon Apple Cider Vinegar 1 Tablespoon Applesauce (if you want softer bread) DIRECTIONS Preheat your oven to 175°F. then turn it off once it reaches temperature In a mixing bowl, add dry yeast to your Inspiration Baking- All-Purpose Flour Blend , stir together, and set aside. Using your stand mixer, lightly whip the wet ingredients until frothy (1 minute). Add dry mix and blend on medium-high for 2 minutes until it is like a thick cake batter, using your spatula to scrape the bowl several times to make sure all the dry mix is blended into the dough. Put your dough in a greased standard loaf pan and shape with a knife to look like a loaf of bread. It will remain this way as it rises. Spray a piece of plastic wrap with spray oil. Cover the loaf pan. Let rise 30-40 minutes or until the dough rises above the pan and doubles in size. Remove from the oven. Preheat oven to 350 °F. Remove plastic wrap. Bake 35-45 minutes until a toothpick comes out clean. Remove from the oven. Let the bread sit in pan for 10 minutes. Remove loaf from the pan onto a cooling rack. Let completely cool before slicing. NOTES: Add ½ Teaspoon Guar Gum to the dry mix and whisk. This will allow the dough to rise higher than the rim of the pan, making a lighter bread. Add 1 teaspoon ascorbic acid to the dry mix and whisk. This will help the bread rise as well as help with the bread texture.

This gluten-free artisan sourdough bread combines the tangy flavor and rustic texture of traditional sourdough with the convenience of a quick, single-use starter. No ongoing feeding or maintenance required—just mix, ferment, and bake! Perfect for those that are Celiac or have gluten sensitivities or anyone exploring new baking horizons, this recipe yields a round loaf with a crackly crust, soft crumb, and signature sourdough tang. Simple, delicious, and entirely gluten-free—let’s get started! Use our Inspiration Baking- Pizza Flour Blend and let the baking magic begin. Check out the You Tube Video with step by step instructions. 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 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 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. Place parchment paper into an 8-inch round cake pan, making sure the sides are up against the pan and the parchment paper is over the side of the pan on at least two sides. You will use the parchment paper to lift the bread out after baking. In a separate bowl, whisk the the dry ingredients together and set aside. Use a stand mixer with a paddle attachment to complete the sourdough bread. 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. Cover 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. Place flour on your hands and shape the dough into a round. The dough will be covered in the flour. Using a dough cutter, slide it underneath the shaped dough. Gently lift and place the dough into the 8-inch round cake pan lined with the parchment paper. Leave about 1 inch around the dough ball in the pan to rise. Use a sharp knife to lightly score in the top of the dough. This allows the dough to expand during baking without bursting open. Don't make the cuts too deep. Loosely cover the dough with oil sprayed plastic wrap. Place in the warm oven until double in size (40-60 minutes). Remove the risen dough from the oven. Preheat 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 flaps 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 vitamin C. Make sure there are no other ingredients. Once you have made the bread, try some unique scoring techniques adding some artistry to your bread when you make it the next time.