The docket
57 recipes. Complexity is shown with its reasons on each recipe — it is a filter, never a gate.
Fudge Brownies
Dense, dark brownies with a crackly top and moist center. The gluten-free blend swaps in directly with no other change to the batter.
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Chocolate Chip Cookies
Chewy-centered cookies with crisp edges and plenty of chocolate chips. The blend swaps in directly for a familiar, reliable result.
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Sugar Cookies
Soft, vanilla-scented cut-out cookies that hold their shape. Made with gum-free flour, so added xanthan and a full chill are required.
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Yellow Layer Cake
Tender, golden layer cake with a fine crumb, suitable for birthdays and frostings of choice. Doneness is judged by internal temperature, not color alone.
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Carrot Cake
Moist, warmly spiced carrot cake with walnuts, built on gum-free flour. Added xanthan and an extra egg give the crumb the structure it needs.
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Blueberry Muffins
Domed bakery-style muffins bursting with blueberries. A short rest before baking helps the gluten-free batter hydrate and rise well.
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Banana Bread
Moist, banana-forward loaf that slices cleanly and keeps well for several days. The flour is swapped by weight for an accurate result.
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Cornbread
Golden, tender cornbread with crisp edges from a hot skillet. Cornmeal and rice flour provide the structure, with no wheat in the recipe at all.
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Flaky Pie Crust
A rollable, flaky crust for sweet or savory pies. The flour weight stays the same; egg, sour cream, and vinegar are added to make a gum-free-style dough workable.
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Sandwich Bread
Soft, sliceable yeast loaf for sandwiches and toast, formulated for gluten-free dough. A psyllium gel replaces kneading and gives the crumb its hold.
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Croissant-Style Laminated Rolls
Layered, buttery rolls with a shattering exterior, built on a gluten-free laminated dough. Flour is worked into the butter block and the dough is chilled hard between turns.
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Cinnamon Rolls
Soft, gooey cinnamon rolls with a brown sugar filling. A psyllium boost gives the enriched gluten-free dough enough body to roll, slice, and hold its swirl.
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Scones
Tender, lightly sweet scones with crisp edges, good plain or with currants. Cold handling and a short rest keep them from spreading.
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Zucchini Bread
Spiced, moist zucchini loaf made with gum-free flour. Added xanthan gives the batter the hold that shredded zucchini would otherwise break down.
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Apple Corn Bread
A white-cornmeal batter leavened with soda and cream of tartar, folded with sliced tart apples. The bulletin prints it as 'Without Wheat' — sweet, moist, and full of apple.
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Crackling Bread
Scalded cornmeal worked with crisp pork cracklings and formed into small cakes. Rich enough to eat without butter, and meant to be served very hot.
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Parched Corn-Meal Peanut Biscuits
Cornmeal is toasted in the oven until delicately brown, then beaten with hot peanut butter and water into a drop dough. No flour, no leavening — just meal, peanuts, and salt.
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Crunchy Pumpkin Pie
A press-in crust of certified gluten-free oats, ground almonds, and gluten-free blend holds a lightly sweet pumpkin filling spiced with cinnamon and nutmeg.
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Sweet Potato Pie
A spiced sweet potato filling with brown sugar, nutmeg, and vanilla goes into a gluten-free crust made with an egg binder and a short chill, for the NHLBI's lighter take on the Southern classic.
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Corn-Meal Muffins
Small cornmeal-and-flour muffins from the bulletin: half a cup of meal to a cup of flour, one egg, and a hot oven. Plain, tender, and made for the breakfast or supper table.
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Corn Muffins with Dates
The cornmeal is cooked with the milk, sugar, and butter before the flour and eggs go in, and chopped dates are folded through. The pre-cooking keeps the crumb moist and the finished muffins keep well.
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Custard Corn Cake
A cornmeal batter made with both sweet and sour milk, with a cup of cream poured over the top without stirring just before it goes in the oven. As it cooks, the cream settles into a layer of custard on top of the cake.
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Fruit Gems
Little gem-pan cakes of cornmeal and flour studded with currants or raisins. The fruit is floured first so it stays suspended — here it is tossed in a spoonful of the blend itself.
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Indian-Meal Doughnuts
Fine white cornmeal is heated with milk, then worked with flour, sugar, butter, eggs, and cinnamon into a rollable dough. Doughnuts made this way, the bulletin says, are much more likely to be tender than those made with wheat flour alone.
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Molasses Corn Cake
Cornmeal, molasses, sugar, and both sour and sweet milk are cooked together for a full 25 minutes before the flour, soda, and egg go in. The long pre-cook is the recipe — it melts the meal into the batter and gives a dark, moist, keeping cake.
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Corn-Meal Gingerbread
The bulletin's Molasses Corn Cake with ginger, cinnamon, and cloves sifted in with the flour. Same long pre-cook, same dark crumb — but unmistakably gingerbread, and it slices like one.
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Crisp Corn-Meal Cake
Three ingredients — milk, cornmeal, and salt — spread a quarter-inch thick on shallow pans and made until crisp. The result splits like a cracker-bread and is eaten spread with butter. The bulletin labels it 'Without Wheat.'
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Parched Corn-Meal Cakes
Cornmeal toasted in the oven until delicately brown, then beaten with butter, sugar, and milk, a little flour, and stiff egg whites, and finished under the bulletin's boiled icing. Nutty from the parching, light from the whites — a different cake entirely from the peanut biscuits that share the parching trick.
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Spice Cookies
Molasses is heated to boiling, then sugar, butter, lard, and milk go in, and the spiced flour mixture follows. The dough is chilled thoroughly and rolled thin like ginger snaps — dark, crisp, and warm with clove, cinnamon, and nutmeg.
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Oatmeal Cookies
A rolled cookie built on fine oatmeal and flour, with cream and milk in the dough. Plain, sturdy, and only lightly sweet — the kind of cookie that was made for a lunch box. The oatmeal is specified certified gluten-free, as the traps pass requires.
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Scottish Fancies
No flour at all: rolled oats, sugar, a beaten egg, a spoonful of melted butter, salt, and vanilla, dropped by teaspoonfuls and spread thin. They come out as lacy, delicately browned oat wafers. The oats are specified certified gluten-free, as the traps pass requires.
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Vanilla Wafers
A thin, crisp rolled wafer flavored plainly with vanilla — butter and lard creamed with sugar, one egg, a little milk, and flour. Farmer mixes and handles them exactly as ginger snaps, and they keep the same snap.
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Hermits
The old New England spiced raisin cookie: butter, sugar, egg, and milk with cinnamon, clove, mace, and nutmeg, and raisins worked right into the dough. Rolled a little thicker than a wafer, so the inside stays soft.
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Rich Cookies
A very small-flour drop cookie: half a cup of butter to only three-quarters of a cup of flour, dropped from the tip of a spoon, spread thin, and crowned with raisins, nuts, or citron. Rich is the right word — the flour is almost just a binder.
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Walnut Molasses Bars
Butter and lard are melted with boiling water, brown sugar, molasses, and soda, then flour and warm spices are worked in. The chilled dough is rolled, cut in finger-length strips, sprinkled with chopped walnut, and made for just ten minutes.
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Ginger Snaps
Molasses heated to boiling and poured over shortening, with flour, soda, ginger, and salt. The dough is chilled hard, rolled as thin as possible, and cut small — Farmer's whole method is aimed at snap, and she warns that extra flour in rolling makes the cookies hard rather than crisp and short.
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Chocolate Cake
Farmer's Chocolate Cake I: butter, sugar, two small eggs beaten separately, milk, flour, and two ounces of melted chocolate folded in at the end. A shallow-pan cake, plainly chocolate — not the flourless kind, and not a layer cake.
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Twin Mountain Muffins
Farmer's standard sweet muffin: butter creamed with sugar and egg, flour and a full five teaspoons of baking powder added alternately with milk, and twenty-five minutes in gem pans. The muffin against which her other muffins are variations.
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Rice Muffins
Hot cooked rice is mixed with half the milk and beaten into a flour batter — the rice disappears into the crumb and keeps it moist for hours. A muffin designed for leftover rice, and Farmer gives it its own name for a reason.
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Fruit Pinwheel Biscuits
Farmer's Fruit Rolls: a plain baking-powder biscuit dough rolled thin, brushed with melted butter, sprinkled with chopped raisins, citron, sugar, and cinnamon, rolled up like a jelly roll, and sliced. Currants may stand in for the raisins and citron, as she allows.
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Apple Pie
Four or five sour apples cut in eighths and piled into a paste-lined plate, with a third of a cup of sugar, nutmeg, lemon juice and rind, and a teaspoon of butter dotted over. No flour in the filling at all — Farmer's pie stands on the apples. The crust is the converter's reformulated gluten-free paste.
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Custard Pie
Two eggs, three tablespoons of sugar, salt, a cup and a half of milk, and a few gratings of nutmeg, strained into a paste-lined plate with a fluted rim. Farmer starts it in a quick oven to set the rim, then drops the heat, because egg and milk together need low cooking. The crust is the converter's reformulated gluten-free paste.
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Popovers
Aunt Sammy's steam-leavened popovers: a thin egg-and-milk batter, half-filled into hot greased pans, started in a very hot oven and finished lower so the shells puff, set, and dry out inside.
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Cranberry Muffins
Tart fresh cranberries folded into a lightly sweet muffin batter, with extra sugar rolled around the berries first. Made hot and served hot, in the Aunt Sammy 1931 baking chapter.
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Oatmeal Muffins
Fine rolled oats and flour in equal cups, one egg and a cup of milk — a plain, hearty muffin from Aunt Sammy's 1931 baking chapter, good hot or split and toasted the next day.
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Nut Bread
A baking-powder loaf loaded with a full cup of chopped nuts and a whisper of cinnamon. Aunt Sammy's method rests the batter in the pan for 20 minutes before it goes into a moderate oven for an hour.
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Raisin Bread
Despite the name this is a quick bread, not a yeast bread: baking powder raises a cinnamon batter carrying a cup and a half of chopped raisins. It rests 20 minutes in the pan, then makes for an hour.
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Date Bars
Three eggs, a cup of sugar, and a light cup of flour beaten together with chopped dates and nuts, made thin in a shallow pan at a very moderate heat, then cut in bars and rolled in sugar.
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Peanut Butter Cup Cakes
Butter and peanut butter creamed together with sugar, then a full three cups of flour alternated with milk — plain cup cakes with the peanut butter baked in, from Aunt Sammy's 1931 cake chapter.
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Orange Drop Cookies
Grated orange rind creamed into the butter and sugar, orange juice in the batter — soft drop cookies that make in about ten minutes in a moderately hot oven.
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Peanut Crisps
Stiffly beaten egg whites folded into chopped peanuts, sugar, and just half a cup of flour — crisp little meringue-peanut cookies with a drop of almond extract, made low and slow.
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Applesauce Cake
Unsweetened applesauce, raisins floured so they stay suspended, and a clove-cinnamon-nutmeg spice trio in a soda-raised batter. A plain 350°F pan cake, done in about 35 minutes.
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Plain Muffins
The bulletin's master muffin: two cups of flour, a tablespoon of baking powder, a third of a cup each of sugar and melted shortening, one egg and a cup of milk. Twelve medium muffins, barely moistened and never overmixed.
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Sour Cream Cookies
Soft drop cookies with half a cup of sour cream and a full cup of chopped nuts in the dough, flavored with nutmeg. Four dozen, ten to twelve minutes a batch.
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Gingerbread
A pan gingerbread built on molasses and boiling water: shortening and brown sugar beaten creamy, egg and molasses added, dry ingredients alternated with boiling water. Nine servings, served warm.
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Sponge Cake Roll
A thin sponge sheet — three eggs beaten thick and lemon-colored, a cup of flour folded in — made for twelve to fifteen minutes, turned out onto sugared foil, filled with jam, and rolled from the narrow edge.
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Yellow Chiffon Cake
An oil-based tube cake: yolks, oil, and water beaten with two cups of flour, then folded into whites beaten very stiff with cream of tartar. Fifteen servings, inverted in the pan until cool.
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