Gluten-FreeBaking

[ 3 • Betty Crocker Gluten-Free Baking ]

1 tablespoon sugar 11/4 cups warm water (105°F to

115°F) 1 tablespoon regular active

dry yeast 11/2 cups tapioca flour 3/4 cup plus 2 tablespoons

sorghum flour 3/4 cup brown rice flour 1/2 cup white rice flour 1 tablespoon xanthan gum 11/4 teaspoons salt 2 eggs 3 tablespoons vegetable or

olive oil 1/2 cup sweetened

dried cranberries 1/2 cup coarsely chopped pecans 2 teaspoons finely shredded

orange peel, if desired

Cranberry-Pecan Artisan Bread [ Prep Time: 15 Minutes | Start to Finish: 4 Hours 25 Minutes | 1 loaf (16 slices) ]

1 In small bowl, dissolve sugar in warm water; stir in yeast. Set aside.

2 In medium bowl, combine flours; mix well. Remove and reserve 1 tablespoon flour mixture. Stir xanthan gum and salt into remaining flour mixture in bowl until well mixed.

3 In large mixer bowl, beat eggs with electric mixer on low speed until blended. Add yeast mixture and oil; beat until blended. Beat in flour mixture, about 1 cup at a time, scraping bowl and beating well after each addition, until dough is smooth. Stir in cranberries, pecans and orange peel. Dough will be soft and sticky. Cover with plastic wrap; let stand at room temperature 2 hours.

4 Spray 11/2-quart round glass casserole with cooking spray (without flour). With rubber spatula, turn dough from bowl into casserole dish. With wet hands, gently round and smooth the surface. Carefully make a few 1/4-inch-deep slashes in top of loaf with sprayed sharp knife. Cover loosely with sprayed plastic wrap; let stand at room temperature 40 to 45 minutes or until dough is light.

5 Heat oven to 425°F. Place 8- or 9-inch pan on bottom rack of oven; add hot water to about half full. Uncover dough; sprinkle with reserved 1 tablespoon flour mixture.

6 Bake 40 to 45 minutes or until crust is deep golden brown and loaf sounds hollow when tapped with spoon. Remove loaf from casserole dish. Cool completely on cooling rack, at least 21/2 hours.

Our preferred method is the casserole method, but a cookie sheet can be used. Grease large cookie sheet with shortening or cooking spray (without flour). With rubber spatula, turn dough from bowl onto cookie sheet. With wet hands, gently shape into a 9x5-inch oval and smooth the surface. Continue as directed in step 4. Bake 30 to 35 minutes. Loaf will spread and not be as high in volume as when baked in the glass casserole dish. The texture of the baked loaf will be more dense.

1 Slice: Calories 190; Total Fat 6g (Saturated Fat 1g; Trans Fat 0g); Cholesterol 25mg; Sodium 190mg; Total Carbohydrate 30g (Dietary Fiber 2g); Protein 2g Exchanges: 1/2 Starch, 11/2 Other Carbohydrate, 1 Fat Carbohydrate Choices: 2

You can substitute dried cherries for the cranberries, and walnuts for the pecans for a flavor variation.

Gluten-free bread dough is more like a batter and is very sticky. The floured surface commonly used with gluten-containing dough doesn’t work with this type of dough. For best results, use wet hands to work with it and shape it.

[ 4 • Betty Crocker Gluten-Free Baking ]

2/3 cup balsamic vinegar 2 teaspoons packed

brown sugar 1 box Betty Crocker™ Gluten

Free pizza crust mix Egg, water and oil called for

on box 2 tablespoons canola oil 2 cups thinly sliced

peeled peaches (3 to 4 medium peaches)

1/2 small red onion, thinly sliced (about 1/3 cup)

1/2 cup crumbled gluten-free goat cheese or gluten-free blue cheese (4 oz)

1 cup baby arugula leaves Salt and pepper to taste,

if desired

Peach, Goat Cheese and Arugula Flatbread

[ Prep Time: 30 Minutes | Start to Finish: 45 Minutes | 1 pizza (12 slices) ]

1 In 1-quart saucepan, heat balsamic vinegar and brown sugar to simmering over medium heat. Simmer 12 to 16 minutes or until reduced by half (down to 3 tablespoons). Cool at room temperature.

2 Meanwhile, heat oven to 425°F (or 400°F for dark pan). Grease 15x10-inch pan with shortening or cooking spray (without flour).

3 Make pizza crust dough as directed on box. Place dough on pan. Press evenly to edges of pan, using 1 tablespoon of the canola oil on your hands. Brush remaining 1 tablespoon canola oil on top of dough.

4 Bake 6 to 7 minutes or until edges begin to brown. Place peaches and red onion evenly on partially baked crust.

5 Bake 10 to 12 minutes or until edges are golden brown. Remove from oven, and top immediately with cheese and arugula. Drizzle with 3 tablespoons balsamic syrup; season with salt and pepper.

1 Serving: Calories 220; Total Fat 8g (Saturated Fat 2.5g; Trans Fat 0g); Cholesterol 25mg; Sodium 330mg; Total Carbohydrate 34g (Dietary Fiber 1g); Protein 4g Exchanges: 1 Starch, 11/2 Other Carbohydrate, 11/2 Fat Carbohydrate Choices: 2

If peaches aren’t in season or are difficult to get, you can use baking apples.

Arugula has a spicy, peppery flavor. If you like, use baby spring mix instead of arugula for a different flavor.

[ 6 • Betty Crocker Gluten-Free Baking ]

CakE 1 cup butter, softened 11/2 cups granulated sugar 1 teaspoon gluten-free

almond extract 1 teaspoon gluten-free vanilla 23/4 cups Gluten-Free Flour Blend

(page 00) 31/2 teaspoons gluten-free

baking powder 1 teaspoon xanthan gum 1/2 teaspoon salt 8 egg whites 1 cup milk

FroSTing 5 cups powdered sugar 3/4 cup butter, softened 11/2 teaspoons gluten-free vanilla 4 to 5 tablespoons milk

SErvE WiTH, iF dESirEd Fresh raspberries

or strawberries

1 Heat oven to 350° F. Grease bottoms and sides of 2 (8- or 9-inch) round pans with shortening. Line bottom of pans with waxed paper or cooking parchment.

2 In large bowl, beat 1 cup butter, the sugar, almond extract and 1 teaspoon vanilla on high speed 2 minutes, scraping bowl occasionally until creamy. Add flour, baking powder, xanthan gum and salt and beat on medium speed 2 minutes, scraping bowl occasionally until well blended (batter will look curdled).

3 Beat in egg whites and milk on medium speed 2 minutes, scraping bowl occasionally until smooth and creamy (batter will be thick). Pour into pans; spread evenly.

4 Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.

5 In large bowl, beat powdered sugar and 3/4 cup butter with electric mixer on low speed until well blended. Add 11/2 teaspoons vanilla and 4 tablespoons milk and beat on medium speed until creamy and spreading consistency. If frosting is too thick, beat in more milk, a few drops at a time. If frosting is too thin, beat in small amount of powdered sugar.

6 Fill and frost cake rounds.

1 Serving: Calories 690; Total Fat 28g (Saturated Fat 17g; Trans Fat 1g); Cholesterol 75mg; Sodium 530mg; Total Carbohydrate 106g (Dietary Fiber 1g); Protein 4g Exchanges: 11/2 Starch, 51/2 Other Carbohydrate, 51/2 Fat Carbohydrate Choices: 7

Wonderful White Cake [ Prep Time: 45 Minutes | Start to Finish: 2 Hours 15 Minutes | 12 servings ]

This is an awesomely delicious, moist cake that seemed to disappear fast every time it appeared in our test kitchens. It would be a fabulous DIY wedding cake!

[ 9 • Betty Crocker Gluten-Free Baking ]

CuPCakES 1 box Betty Crocker™ Gluten

Free yellow cake mix 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 2/3 cup water 1/2 cup butter, softened 2 teaspoons gluten-free vanilla 3 eggs 1 cup chopped peeled apple

FroSTing 1/2 cup unsalted butter, softened 6 oz gluten-free cream cheese,

softened 31/2 tablespoons pure

maple syrup 2 cups powdered sugar 1/4 cup gluten-free glazed

walnuts, chopped

Apple-Spice Cupcakes with Maple Cream Cheese Frosting

and Candied Walnuts [ Prep Time: 40 Minutes | Start to Finish: 1 Hour 35 Minutes | 16 cupcakes ]

1 Heat oven to 350°F. Place paper baking cup in each of 16 regular-size muffin cups. In large bowl, beat cake mix, cinnamon, nutmeg, water, 1/2 cup butter, the vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in chopped apple. Divide batter evenly among muffin cups.

2 Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.

3 In large bowl, beat 1/2 cup unsalted butter, the cream cheese and maple syrup with electric mixer on medium speed until fluffy. Add powdered sugar; beat until smooth. Pipe frosting onto cooled cupcakes. Sprinkle with glazed walnuts. Store loosely covered in refrigerator.

1 Serving: Calories 340; Total Fat 17g (Saturated Fat 10g; Trans Fat 0.5g); Cholesterol 80mg; Sodium 230mg; Total Carbohydrate 43g (Dietary Fiber 0g); Protein 2g Exchanges: 1 Starch, 2 Other Carbohydrate, 3 Fat Carbohydrate Choices: 3

[ 10 • Betty Crocker Gluten-Free Baking ]

1 container Pillsbury™ Gluten Free refrigerated chocolate chip cookie dough

3/4 cup chopped pecans 30 gluten-free caramels,

unwrapped 1/4 cup whipping cream 11/2 cups semisweet

chocolate chips 1/4 cup plus 3 tablespoons

whipping cream 1/4 cup chopped pecans

Chocolate Chip Turtle Bars[ Prep Time: 15 Minutes | Start to Finish: 2 Hours 15 Minutes | 24 bars ]

1 Heat oven to 350°F. Spray 9-inch square pan with cooking spray (without flour); press cookie dough evenly in bottom of pan. Sprinkle with 3/4 cup pecans; gently press pecans into dough. Bake 15 minutes. Cool 30 minutes.

2 Meanwhile, in medium microwavable bowl, microwave caramels and 1/4 cup whipping cream uncovered on High 2 to 3 minutes, stirring twice, until caramels are melted. Stir until smooth. Spread over cooled baked base. Refrigerate 15 minutes.

3 In another medium microwavable bowl, microwave chocolate chips and 1/4 cup plus 3 tablespoons whipping cream uncovered on High 1 to 2 minutes, stirring every 30 seconds, until chocolate is smooth. Pour over filling. Sprinkle with 1/4 cup pecans. Refrigerate until set, 1 to 2 hours. Cut into 6 rows by 4 rows. Store covered in refrigerator.

1 Serving: Calories 240; Total Fat 13g (Saturated Fat 5g; Trans Fat 0g); Cholesterol 15mg; Sodium 100mg; Total Carbohydrate 27g (Dietary Fiber 1g); Protein 2g Carbohydrate Choices: 2

For a special occasion when you want smaller treats, cut into 6 rows by 6 rows. Place cut bars in decorative mini foil baking cups. Visit a cake decorating supply store for the best selection of cups.

With more than 63 million cookbooks sold since 1950, Betty Crocker is the name readers trust for reliable recipes and great ideas. For over 75 years, Betty Crocker has provided advice to millions of Americans through cookbooks, magazines and television.

Gluten-Free Baking

One of the most daunting aspects of eating gluten-free is replacing favorite baked

goods, and Betty Crocker has created a book that makes eating gluten-free baked

items a pleasure. Enjoy bread, rolls, pizza, muffins, doughnuts, cookies, cakes, pies—

and more. From Blueberry Pancakes to Chicken Pot Pie and Chocolate Cake with

Vanilla Frosting, the book showcases a wealth of baking recipes.

• Perfect for every baker, with easy recipes that use gluten-free mixes, plus scratch recipes for more experienced bakers

• Complete nutrition with every recipe

• Showcases 230 recipes and 130 color photos

• Includes a gluten-free ingredient glossary, plus tips and tricks for delicious gluten-free baking

ISBN: 978-0-544-57920-0

Trade Paperback, 8" x 9"

384 Pages, Full-Color Throughout

$22.99

Publication Date: September 1, 2015

Publicity and Marketing • Online Marketing and Social Media Promotion

• Cross-Promotion with General Mills

Publicity ContactRebecca Liss

Rebecca.Liss@hmhco.com(212) 598-5729

Follow @HMHCooks

www.hmhco.com