25 episodes

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).

The Gluten Free Baking Show Rigel Patterson

    • Food
    • 4.5, 16 Ratings

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).

    Special: Classic Chocolate Cake with a Ganache Finish

    Special: Classic Chocolate Cake with a Ganache Finish

    This cake is one of my favorites. It is a classic 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. 

    • 14 min
    Bread: Whole Grain Goodness

    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 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:

    • 16 min
    Winter & Holiday Baking: Two Festive Treats

    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 Streusel Pie
    Stollen Loaf 9:10

    Show notes:
    gfbakingshow.com/listen/episode23

    • 17 min
    Don’t Open the Door: Eclairs Special

    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 filling, pastry cream, is equally versatile and an ingredient in many pies, tarts, doughnuts, and cakes. Eclairs not only expand your confidence and baking knowledge, they are sure to wow any guest. Enjoy!

    • 13 min
    Decadent Chocolate Tart and a Festive Cranberry Tart

    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 flavors. I’ll talk about how to play with flavor as well as why each step in the recipe is critical. Enjoy!

    Tart Crust
    Chocolate Filling 9:10
    Cranberry Tart 13:20

    • 20 min
    Aran Goyoaga: Cannelle et Vanille Cookbook (Gluten free)

    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 & Wine, Bon Appetit, and Vogue, among others. 

    • 23 min

Customer Reviews

4.5 out of 5
16 Ratings

16 Ratings

Sebby kills ,

Omg!!!

I have celiac disease and when I found this I got really exited!! This is pretty much the best podcasts ever!!

Mellie1990 ,

Great!

Love learning more about gluten free baking and some of the science behind it!

sv540 ,

Finally a how all about GF Baking

Lots of shows are about gluten free and lots are about baking. This is the first one I came across that is dedicated to both. The host has lots of good tips and the interviews have been good so far.

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