The Gluten Free Baking Show Rigel Patterson

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, homemade doughnuts. 
For Chocolate Sauce, listen to 10:52
Find the recipe at gfbakingshow.com
If you would like to support the show, click here. 

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
 
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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 as more sugar or flour, check out the show notes at GFbakingshow.com
 
Show Outline: 
Butter Cookies 3:44
Experiment with Flavor (butter cookies) 6:44
Chocolate Chip Cookies 13:00
Bake Time 13:37
 
Recipes:
Classic Butter Cookies  Chocolate Chip Cookies  Chocolate Chip Peanut Butter Bars Double Chocolate Hazelnut Cookies 

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 baking repertoire. Enjoy! 🙂
 
Ganache 9:45
 
See the Video at gfbakingshow.com
 
Show notes: what to do with leftover ganache, plus a link to the recipe/video. 
 

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 great results. Then I’ll share a classic boule loaf with you—the kind that has a chewy, robust crust. And you’ll learn how to get that crust without a commercial oven. 
 
Hot Cross Buns 2:50
Boule 8:50

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 Streusel Pie 
Stollen Loaf 9:10
 
To go to the show notes for today's episode click here.