Mix Cole's Red Label Blend, xanthan gum, baking powder, baking soda and salt well. Add the chopped butter, and toss to coat it in the dry ingredients. Rub the large pieces into the flour mixture ...

Transfer the biscuits to a baking sheet lined with parchment paper and let the dough chill in the refrigerator for about 30 minutes. Meanwhile, preheat the oven to 400°F.

Instructions: Preheat your oven to 400°F (200°C). In a large bowl, combine the baking mix, baking soda, salt, and garlic powder. Cut in the butter until the mixture is crumbly. Stir in the ...

The Best Gluten-Free Holiday Baking Recipes With the help of a chemist, we’ve come up with festive recipes for cakes, cookies and an apple frangipane galette that are all delicious and gluten-free.

Combine the butter, sugar, milk, and unsweetened cocoa powder in a large saucepan and heat over medium heat, making sure to stir often until the butter is melted and everything is well combined ...

"Baking without gluten can be challenging because gluten contributes important properties to baked products like cookies, cakes, pastries, and breads," says Carol Fenster, PhD, author of 10 gluten ...

Baking soda, which contains sodium bicarbonate, needs an acid and a liquid (something like buttermilk does both jobs, which is why it’s so great in soda bread) to rise.

In gluten-free breads, the general rule of thumb is to use about 5% psyllium husk to the weight of flour, or 6 grams psyllium husk per 125 grams gluten-free flour.

This article from Michigan State University says it should be fine for 1 or 2 days on the counter. In gluten-free baking, where precision is paramount, it's vital to mix properly.