These 12 gluten-free baked goods recipes are some of the favorites on my blog and they all use King Arthur Gluten-Free Measure for Measure Flour. This flour makes gluten-free baking so much easier. No need to worry about adding xanthan gum or any weird ingredients. Easy and delicious recipes for cakes, cookies, muffins and quick breads are all on the list.
1. Gluten-Free Coffee Cake Muffins
These gluten-free coffee cake muffins have a rich, moist sour cream cake and a cinnamon crumb with a little crunch. I would have to call this my signature baked goods recipe. My friends and family all know these muffins and are hooked!
2. Sweet, Fluffy Gluten-Free Cornbread
This recipe for gluten-free cornbread is light, fluffy and perfectly sweet. I have had several readers and tasters say that they don’t normally like cornbread but they LOVE this one! I also have a gluten-free, dairy-free cornbread.
3. Gluten-Free Lemon Cake
This gluten-free lemon cake is light, moist and bursting with lemon. The sweet cake with tart lemon is an irresistible combination. Two tall generous layers make for a beautiful cake for any celebration.
4. Gluten-Free Pumpkin Bread
This gluten-free pumpkin bread may be in the form of loaf but it is so light and fluffy, I hesitate to call it bread. The pumpkin spice craze seems to start earlier and earlier every Fall. I try to hold out a little longer than everyone, but when I finally give in, this is the first thing I make is. I am always surprised at how dang good it is.
5. Gluten-Free Sweet Potato Muffins
These moist, cinnamon spiced gluten-free sweet potato muffins are dairy-free, fluffy and have no cane sugar. Sweetened with maple syrup or agave they are perfect for a winter holiday breakfast.
6. Fluffy, Moist Carrot Cake Cupcakes
With warm spices and shredded carrot, these gluten-free carrot cake cupcakes are moist, fluffy, delicious and dairy-free! Gluten-free flour mix tips included and several options for making these cupcakes showstoppers!
7. Gluten-Free Chocolate Cupcakes (Dairy-Free)
These gluten-free chocolate cupcakes are light, fluffy and bursting with dark chocolate flavor. They are also dairy-free and so simple to make.
8. Gluten-Free Butter Cookies
These gluten-free butter cookies are so simple. They are buttery, gently sweet, crunchy on the outside and delicate in the middle. Six simple ingredients are all you need for this recipe.
9. Gluten-Free Coconut Cake (Dairy-Free
This gluten-free, dairy-free coconut cake is rich, fluffy and coconutty. This cake is soon to be one of your favorites. It passed my taste test when it became one of my most requested cakes by people gluten-free and not.
10. Gluten-Free Ginger Cupcakes
These gluten-free ginger cupcakes start with a simple base of a vanilla cake recipe and then add plenty of fresh ginger for a light, fluffy, dairy-free cupcake with ZING! With the vanilla cake base these are NOT gingerbread but they will satisfy your ginger craving.
11. Chocolate Orange Loaf Cake
This dark chocolate orange loaf cake is rich, moist and deliciously gluten-free and dairy-free. Cocoa powder and orange zest give this cake the perfect flavor balance of bitter and sweet.
12. Gluten-Free Dairy-Free Banana Bread
This gluten-free banana bread is also dairy-free and one of my favorite recipes. Not only is is moist, light and delicious, but is is so reliable. It always rises perfectly and everyone loves it!
12 Recipes using King Arthur Gluten-Free Flour: Lemon Cake
- 2 1/2 c gluten-free flour blend* King Arthur Measure for Measure
- 1 Tbsp baking powder
- 1/2 tsp salt
- 2 c sugar
- 1 cup dairy-free milk
- 1 c oil I prefer sunflower
- 4 eggs
- zest of 2 lemons
- 1 Tbsp lemon extract
- 1 tsp vanilla extract
- Preheat the oven to 350° and grease and line 2 round 8 or 9" cake pans.
- Zest the lemon and whisk into the oil and milk. Set aside, This will allow time for the lemon zest to give up its flavor to the liquid. I do this the night before I make the cake and store in the fridge.
- Whisk the all dry ingredients, except the sugar, together in a large mixing bowl.
- An electric mixer is not needed for this recipe. A silicone spatula and whisk are perfect tools.
- Beat the sugar with all of the wet ingredients together in a small mixing bowl. Beat until the mixture is pale yellow and creamy.
- Add the wet ingredients to the dry and mix until smooth.
- Divide the batter evenly between the 2 pans and bake 35-40 minutes for 8" layers and 30-35 minutes for 9" layers or until the top is set and a toothpick inserted in the center comes out clean.
- Cool the cakes in the pan for 5-10 minutes, then remove them from the pan and finish cooling on a wire rack.