Gluten-Free Bakery

Soy-Free, Wheat-Free, Gluten-Free, Corn-Free

Many Items Are Also Dairy-Free

 

A Note About Our Gluten-Free Products
Items listed as wheat/gluten/corn/soy free are produced in a conventional home kitchen where these allergens may be present.  HOWEVER, diligent effort, through ingredients, equipment, process, and schedule, has been made to prevent cross contamination.

 

gluten free baked goods

Like to bake at home? Frustrated using mixes that are expensive and don't always come out tasting good?

Why not try . . .

Our Blend

Our Blend

It's wheat, gluten, corn, soy and dairy free. Substitute 1:1 for wheat flour in most recipes.

Xanthan gum included

English Muffins

adding oat flour helps them stay

moist and gives traditional flavor

package of english muffins

  Cinnamon Raisin Bread

a breakfast favorite - but try with grilled ham and cheese - yum

basket of sliced raisin bread

Country White Bread

sorghum flour helps drives up protein and fiber content

laof of white bread

Sorghum + golden Flax Bread

the whole grain combination

tastes almost like wheat!

sorghum and flax bread
cinnamon rolls

Cinnamon rolls

buttery, cinnamony - top with a bit

of icing for a sweet treat

flat bread

Flat Bread

a great bread side to pair

with soups or stews

pretzels

Pretzels

gf? who would have thought -

reheat for nice and chewy

bulkie rolls

Bulkie Rolls

just the right size for a

lunchtime sandwich

It's Easy to Heat and Restore Gluten- Free Baked Goods to Just-From-the-Oven Fresh

 

OUR RECOMMENDATIONS

Yeast breads (above) should be toasted or heated thoroughly to become soft and flexible again.

It works well to microwave flatbread, pretzels or tortillas covered on high for 30-45 seconds.

Cinnamon buns should be reheated covered or wrapped to retain moisture.

Muffins (below) reheat nicely microwaved on high for 30-45 seconds.

(Use the longer time if taking them from freezer or fridge.)

Our favorite trick - slice in half or thirds, overlap the layers slightly on the plate

and microwave for 30 seconds. A sponge-cake like finish!

The cookies - well, we just eat them plain!!!

A WORD ABOUT STORING GLUTEN-FREE BAKERY ITEMS

Unless the product will be consumed in a couple of days,

store in the freezer - preferably a non defrosting type.

Items in the fridge and most fridge freezers will dry out from the automatic defrosting cycles.

Cinnamon Apple

made with our own applesauce plus chopped or dried apples - a double treat

Banana

plenty of mashed banana as the only liquid makes a great flavored muffin

Wild blueberry

with wild high bush blues from our orchard, this is a best seller everyone likes

Coffeecake

multiple dried fruits are used in this recipe - finished off with a gf (of course!) streusel topping

Cranberry Orange

the traditional recipe tweaked - using concentrate instead of juice for a super orange taste

Ginger Pineapple

includes not only ginger spice but crystallized ginger to give added kick

Lemon Poppyseed

a classic favorite - we use organic lemon juice for a strong flavor

Pumpkin

a recipe adaptation with no milk results in a moist and extra pumpkiny muffin

Breakfast Cookie

cookies for breakfast? loaded with protein and fiber, these DO make a meal

Chocolate

made with dark cocoa

to help satisfy those

chocolate cravings

Chocolate Chip

this traditional favorite is possible with soy-free chips from Enjoy Life

Coconut Macaroons

with egg whites, sweet rice flour, and no xanthan - our most non-allergic variety

Gingersnaps

the snap is from ginger, not a hard cookie! topped with a bit of sugar the old fashioned way

Molasses

soft and chewy with the full flavors of dark brown sugar and unsulphured molasses

Oatmeal Raisin

a classic favorite featuring softened raisins and  a spicy twist - nutmeg added

Flourless Peanut butter

simple and minimal ingredients and no flour means a great peanut flavor

Brownies

the classic "cookie bar" - who

can resist? available with chopped pecans or no nuts

Sour Cream Coffee Cake

one person's comment -

"it just sounds decadent"

that says it all!

Date Squares

with an oat flour crust, it's almost easy to justify this gooey sweet treat

Apple Fritters

only available in the fall

when the apples are ripe - WOW gf and fried!

© 2013-19

Leaning Ladder Farm

All rights reserved