Dulce De Leche Cupcake

Dulce De Leche Cupcake

Created By: Kelly & Peter Bronski, authors of Artisanal Gluten-free Cupcakes

Course Dessert
Servings 24



  • 3 cups Bgreen Food Organic BAKE MORE™ Brown Rice Flour
  • 3/4 cup salted butter, room temperature
  • 1 3/4 cups packed brown sugar
  • 2 tsp GF pure vanilla extract
  • 4 large eggs – room temperature
  • 1 1/4 cups buttermilk, room temperature
  • 2 tsp xanthan gum
  • 3 1/2 tsp GF baking powder
  • 1 tsp GF baking soda
  • 1/2 tsp salt


  • 3 cups 2% milk
  • 1 cup half-and-half
  • 1 1/2 cups sugar
  • 1/2 tsp GF baking soda
  • 1 tsp GF pure vanilla extract


  • 1 cup heavy cream
  • 1/4 cup dulce de Leche



  1. Preheat oven to 350° F. Line standard cupcake tins with paper liners.

  2. With an electric mixer, cream together butter and brown sugar until light and fluffy, then add vanilla.h.

  3. Add eggs one at a time, mixing to incorporate after each addition.

  4. Add buttermilk, mix until combined.

  5. In a separate bowl, combine flour, xanthan gum, baking powder, baking soda, and salt. Mix with whisk to “shift” ingredients and break up lumps.

  6. Add dry ingredients all at once to sugar mixture, mix for about 10 seconds at medium-low speed to incorporate.

  7. Scrape down sides of bowl and mix at high speed for 5 seconds, just until batter is completely mixed and smooth.

  8. Divide batter evenly among paper-lined cups. Make the top of the batter as smooth as you can.

  9. Bake for 25 minutes.

  10. Allow cupcakes to cool in the tins for 10 minutes. Remove from tins and let cool completely on a wire rack.

  11. While cupcakes are cooling make the Dulce de Leche Whipped Cream.

  12. To finish the cupcakes, drizzle the top of each cupcake with a generous portion of Dulce de Leche Whipped Cream. Enough to cover the top of the cupcake and the Dulce just begins to run down the sides of the cake.

  13. Top each cupcake with a dollop of the cream.


  1. Combine the milk, half-and-half, and sugar in a 4-to-5 quart saucepan. Bring to a simmer over medium-high heat.

  2. Stir in baking soda and turn heat down to medium-low.

  3. Continue to cook mixture uncovered until it is deep brown color, about 3 hours, stirring once or twice an hour until reduced to about 1½ cups of liquid. About once per hour, remove foam from the top of the dulce and discard.

  4. After about 3 hours, remove from heat and stir in vanilla.

  5. Strain mixture through a fine metal mesh strainer.

  6. Let cool to room temperature. If you find that your room temperature dulce is too runny, return it to reduce and thicken further. If you are not using it immediately, cover, and store in refrigerator.


  1. Chill a metal mixing bowl and a whisk or eggbeaters in a freezer for 5 minutes.

  2. Pour cream into cold bowl, whisk until it starts to thicken.

  3. Add Dulce de Leche, whisk until soft peaks form. Do not over-mix or the over-whipped cream will take on a curdled appearance. (if this does happen, it’s purely a cosmetic issue and won’t affect the taste)

Gluten-free Pizza

Gluten-free Pizza

Created By: Carol Fenster, author of Gluten-free 101: The Essential Beginner’s Guide to Easy Gluten-free Cooking

Course Main Course
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 1 12" pizza


PIZZA SAUCE (Makes 1 cup):

  • 1 8 oz can tomato sauce
  • 1 1/2 tsp dried Italian seasoning
  • 1/2 tsp fennel seeds (optional)
  • 1/4 tsp garlic powder or 1 garlic clove, minced
  • 1 tsp sugar
  • 1/4 tsp salt


  • 1 tbsp active dry yeast
  • 1 tsp sugar
  • 3/4 cup warm (110F) milk of choice
  • 2/3 cup brown rice flour, plus more for sprinkling
  • 1/4 cup potato starch
  • 1/4 cup tapioca flour
  • 1 1/2 tsp xanthan gum
  • 1 tsp dried Italian seasoning
  • 1/2 tsp teaspoon salt
  • 2 tsp olive oil
  • 2 tsp cider vinegar


  • 1 tbsp olive oil (for cooking vegetables) plus more for brushing the crust (optional)
  • 1 1/2 cups shredded mozzarella cheese or cheese alternative (6 ounces)
  • 2 cups vegetables, such as the following:

Vegetables to Use Uncooked

  • Artichoke hearts (marinated), thinly sliced
  • Olives, sliced or halved
  • Fresh plum tomatoes, thinly sliced or diced
  • Fresh cherry or grape tomatoes, halved
  • Sun-dried tomatoes, chopped

Vegetables to Precook

  • Asparagus, chopped
  • Bell peppers, (green, red, yellow) thinly sliced
  • Broccoli, thinly sliced
  • Red or white onion, thinly sliced
  • Zucchini, thinly sliced


  1. Make the pizza sauce: In a small heavy saucepan, combine all of the sauce ingredients and simmer, uncovered and stirring occasionally, for 15 minutes. Set aside.

  2. Make the crust: Arrange oven racks in the bottom and middle positions of the oven. Preheat the oven to 400⁰F. Grease (use shortening or butter, not oil or cooking spray) a 12-inch nonstick (gray, not black) pizza pan. Dissolve the yeast and sugar in the warm milk for 5 minutes.

  3. In a food processor, blend all of the crust ingredients, including the yeast mixture, until the dough forms a ball. The dough will be very, very soft. (Or, blend in a medium bowl, using an electric mixer on low speed, until well blended.) Put the dough in the center of the pizza pan.

    Liberally sprinkle rice flour onto the dough; then press the dough into the pan with your hands, continuing to dust the dough with flour to prevent it from sticking to your hands. At first, it will seem as though there is not enough dough to cover the pan, but don’t worry―it is just the right amount. Make the edges thicker to contain the toppings, taking care to make the dough as smooth as possible. The smoother you can shape the dough, especially around the edges, the prettier the crust will be. Bake the pizza crust for 10 minutes on the bottom rack.

  4. While the crust bakes, make the toppings. Heat the oil in a large skillet over medium heat. Add the vegetables and cook, stirring frequently, until slightly softened, 3 to 5 minutes.

  5. Remove the pizza crust from the oven and brush the top with the pizza sauce. Sprinkle with the cheese and arrange the vegetables on top.

    Return the pizza to the oven and bake on the middle rack until nicely browned, 15 to 20 minutes. Remove the pizza from the oven and cool on a wire rack for 5 minutes. You may brush the crust edges with a little olive oil, if you like. Cut it into 6 slices and serve warm.

Apple Crumble Pie

Apple Crumble Pie

Created By: Kristine Kidd, author of Gluten-free Baking

Course Dessert



  • 1/2 cup Bgreen Food Organic BAKE MORE™ Brown Rice Flour
  • 1/2 cup Bgreen Food Organic BAKE MORE™ Sorghum Flour
  • 1/3 cup tapioca flour
  • 1 1/2 tbsp granulated sugar
  • 3/8 tsp xanthan gum
  • 1/4 tsp kosher salt
  • 1/2 cup unsalted butter, cold, cut into 1/2” pieces
  • 1 large egg, beaten
  • cold water as needed


  • 3 lbs Granny Smith or pippin apples, peeled, halved, cored, and cut into scant 1/4 inch slices.
  • 1/2 cup granulated sugar (4 oz)
  • 2 tbsp unsalted butter, melted
  • 1 tbsp cornstarch
  • 2 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • large pinch – kosher salt


  • 1 cup Bgreen Food Organic BAKE MORE™ Sorghum Flour
  • 6 tbsp firmly packed brown sugar
  • 6 tbsp granulated sugar
  • 1/4 tsp kosher salt
  • 6 tbsp cold, unsalted butter, cut into 1/2 inch pieces


  1. Prepare the pie dough as directed below, shaping it in the pan and refrigerating while you make the filling and topping. Place racks in the center and lower third of the oven and preheat to 400°F

  2. To make the filling, in a large bowl, combine the apples, granulated sugar, melted butter, cornstarch, cinnamon, allspice, and salt. Using a rubber spatula, toss to blend well. Let stand while you prepare the stirring, tossing occasionally.

  3. To make the topping, in a food processor, process the sorghum flour, almond meal, brown sugar, granulated sugar, and salt until well combined. Add the butter and pulse until the mixture resembles wet sand.

  4. Stir the filling and spoon it onto the crust, mounding the apples high in the center (they will be very high) and spooning any juices in the bowl over the top. Scatter the topping over the apples, covering them completely and pressing the topping gently to keep it in place.

  5. Place the pie on the center rack and a rimmed baking sheet (or pizza pan) on the lower rack directly under the pie. Bake the pie for 35 minutes, covering the top of the pie loosely with aluminum foil if the topping is browning too quickly. Reduce the oven to 350°F and continue baking for 35-40 minutes longer until the apples are tender when pierced with a small sharp knife (do not cut through the bottom crust).

  6. Transfer the pie to a wire rack and let cool at least 1 1/2 hours.

  7. Serve warm or at room temperature.


  1. Thin apple slices become tender and juicy when baked. For easy cutting, slice them in food processor fitted with the thick slicing blade. It take only a minute or two. If the crust softens while rolling, return it to the fridge for a few minutes to make it easier to work with.

Black Rice Flour Crusted Halibut

Black Rice Flour Crusted Halibut

Created By: Christi Silbaugh, author of Gluten-free Made Easy

Course Main Course


  • 12 oz fresh halibut
  • 1/3 cup Bgreen Food Organic BAKE MORE™ Black Rice Flour
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tbsp high quality olive oil
  • 1 tbsp butter or coconut oil
  • * OPTIONAL - fresh chives for garnish


  1. Preheat oven to 450°F

  2. Combine Bgreen Food Organic BAKE MORE™ Black Rice Flour, garlic powder, paprika, onion powder, salt, and pepper in a small bowl and dip the fish into the flour mixture. Turn fish over, and coat in seasoning mixture.

  3. Heat cast iron skillet until a drop of water sizzles upon the surface. Add oil and butter to pan, then add fish. Cook for 2-3 minute, or until the rice flour begins to form a crust on the fish. Flip fish over and slip the skillet into the oven. Cook for 5 min., or until the internal temperature of the fish is 120°F.

  4. Top with chives for garnish*


  1. Serve over a bed of lettuce, rice, quinoa, or your favorite pasta.

Black Rice Flour Artisan Bread

Black Rice Flour Artisan Bread

Created By: Jillayne Clements, author of The Secrets of Gluten-free Baking

Course Bread


  • 1 1/4 cup Bgreen Food Organic BAKE MORE™ Black Rice Flour
  • 1 cup Bgreen Food Organic BAKE MORE™ White Rice Flour
  • 1/4 cup Bgreen Food Organic BAKE MORE™ Sorghum Flour
  • 1/2 cup flax, grounded into meal
  • 2 3/4 cups water
  • 3/4 tbsp kosher salt
  • 1/2 tbsp yeast
  • 1/4 cup warm water
  • 3/4 cup extra Bgreen Food Organic BAKE MORE™ White Rice Flour to strengthen dough, also for handling


  1. Mix together the flours, flax meal, and 2 3/4 cups water.

  2. Let rest for a long time: at least 1-12 hours or more. The longer the rest the better the product will be.

  3. After this time, dissolve salt and soften yeast in 1/4 cup warm water. Mix into dough until incorporated.

    Dough will be sticky, so add more flour, kneading it in a little at a time until it doesn’t stick anymore but is still pliable.

  4. Divide dough into two balls, using extra flour for handling.

  5. Spread the tops of the balls smooth while placing the extra dough underneath, keeping the underside slightly hollow.

  6. In the meantime, preheat a pizza stone in the oven to 450° F. When bread is done rising and the oven is hot, gently shake the loaves onto the hot pizza stone.

  7. Bake for 40-45 min., or until the outside is golden but the inside is still moist.

Chocolate-espresso Cupcakes

Chocolate-espresso Cupcakes

Created By: Gretchen Brown, author of Fast & Simple Gluten-free

Course Dessert



  • 1/2 cup brewed, cooled coffee
  • 1/3 cup dark chocolate cocoa powder
  • 1 tbsp espresso powder
  • 1 tsp vanilla extract
  • 1/2 cup melted, cooled coconut oil
  • 1 cup sugar
  • 2 large eggs
  • 1 1/2 cups Bgreen Food Organic BAKE MORE™ Black Rice Flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup buttermilk


  • 1/2 cup butter
  • 1/4 cup dark or regular cocoa powder
  • 1/4 tsp espresso powder
  • 3 tsp brewed, cooled coffee
  • 1/2 tsp vanilla extract
  • 4 oz bittersweet chocolate (60% cocoa or higher), melted and cooled
  • 8 oz powdered sugar



  1. Preheat oven to 350°F. Line a muffin tin with cupcake liners.

  2. Combine coffee, cocoa powder, espresso powder, vanilla, coconut oil, sugar, and eggs in a large bowl. In another bowl, combine flour, baking soda, baking powder, and salt. Add dry ingredients to coffee mixture; stir well. Add buttermilk to mixture and stir until well combined.

  3. Divide batter evenly among cupcake liners. Bake at 350°F for 20 minutes or until pick inserted in the center of a cupcake comes out clean. Cool completely before frosting.


  1. Beat butter with a mixer (stand mixer, if possible) until pale and fluffy. Add cocoa powder, espresso powder, cooled coffee, vanilla, and cooled chocolate. Beat until well combined.

  2. Add powdered sugar and beat until frosting is nicely spreadable, but not stiff. (Add more coffee if frosting is stiff)

  3. Try not to eat the entire bowl prior to frosting the cupcakes!