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Chef Janet

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Home Β» Baked Goods Β» 12 Recipes using King Arthur Gluten-Free Flour

March 10, 2021 (last updated May 13, 2022)

12 Recipes using King Arthur Gluten-Free Flour

5 from 4 votes
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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.

Be sure to check out more of my gluten-free baked goods including my buttery gluten-free blackberry scones and moist gluten-free red velvet cupcakes.

1. Gluten-Free Coffee Cake Muffins

These gluten-free coffee cake muffins have a rich, moist sour cream cake and a cinnamon crumb (aka streusel) with a little bit of crunch.
Gluten-Free Coffee Cake Muffins
close up of gluten free cooffee cake muffins with cinnamon streusel on gray plate. Coffee cup, spoon and bowl of muffins in back. Gray background.
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2. Sweet, Fluffy Gluten-Free Cornbread

This gluten-free cornbread is sweet, light and will have you swooning!
Sweet, Fluffy Gluten-Free Cornbread
square glass pan of cut gluten-free cornbread with one piece on top, glass bowll of butter and honey bear on left and glass measuring cup in background
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3. Gluten-Free Lemon Layer Cake

This gluten-free lemon layer cake is deliciously moist, dairy-free too and one of my favorite cakes of all time.
Gluten-Free Lemon Layer Cake
2 layer lemon cake with butter cream frosting on white plate. Lemon slice garnish on top of cake. Knife on left.
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4. Gluten-Free Pumpkin Bread

This gluten-free pumpkin bread is sweet and light and can double as a dessert or breakfast.
Gluten-Free Pumpkin Bread
close up of stack of pumpkin bread slices with rum icing dripping down on gray marble plate, Silver knife on left, small pumpkins in back right and glass pitcher with rum in back left.
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5. Gluten-Free Sweet Potato Muffins (Dairy-Free)

These gluten-free sweet potato muffins are dairy-free, sweetened only with maple syrup and melt-in-your-mouth moist.
Gluten-Free Sweet Potato Muffins (Dairy-Free)
gluten-free sweet potato muffin with drzzle of white icing, bite taken out of. Wire rack in back with muffins and sliced sweet potato/ Gray napkin underneath, autumn leaves in front
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6. Fluffy, Moist Carrot Cake Cupcakes (Gluten-Free)

With warm spices and shredded carrot, these gluten-free carrot cake cupcakes are moist, fluffy and delicious! Gluten-free flour mix tips included
Fluffy, Moist Carrot Cake Cupcakes (Gluten-Free)
Gluten free carrot cake cupcakes with cream cheese frosting and orange sanding sugar on long white platter. Small white bowl with orange sugar in front, gray napkin on right. Wood board with carrots and stack of plates with a cupcake in background.
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7. Gluten-Free Chocolate Cupcakes (Dairy-Free)

These gluten-free chocolate cupcakes are light, fluffy and bursting with dark chocolate flavor. They are dairy-free and so simple to make.
Gluten-Free Chocolate Cupcakes (Dairy-Free)
close up of gluten free chocolate cupcake with chocolate frosting. Bite taken out
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8. Homemade Danish Butter Cookies (Gluten-Free)

Surely you know those yummy Danish butter cookies in the big blue tin? I used to love those before I was gluten-free. I tried my best to mimic them, but . . . these are way better! My gluten-free version of classic Danish butter cookies are lightly sweetened, buttery, perfectly crispy and easy to make at home.
Homemade Danish Butter Cookies (Gluten-Free)
tin with gluten-free butter cookies topped with coarse sugar and pink icing. Spoon with icing on left, milk glass and bottle and wire rack with cookies in background.
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9. Fluffy & Moist Gluten-Free Coconut Layer Cake

Gluten-free coconut cake has to be the most popular cake I make. It is rich, fluffy and coconutty. This coconut layer cake is also dairy-free and soon to be one of your favorites. Using canned coconut milk and shredded coconut, it’s full of flavor!
Fluffy & Moist Gluten-Free Coconut Layer Cake
gluten-free dairy free coconut cake with buttercream frosting on round wood board. Knife on left and pink napkin on right.
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10. Gluten-Free Ginger Cupcakes (Dairy-Free)

With the addition of plenty of fresh grated ginger, these gluten-free cupcakes have a wonderfully gentle kick.
Gluten-Free Ginger Cupcakes (Dairy-Free)
overhead view of gluten free ginger cupcakes with vanilla icing garnished with lemon zest on wood board. Piping bag with frosting, half a lemon and fresh ginger in upper
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11. Gluten-Free Chocolate Orange Loaf Cake

Rich dark chocolate flavors are combined with fresh citrus juice in this recipe for chocolate orange loaf cake! Topped with a homemade white chocolate ganache drizzle, the loaf cake it is moist, comforting, and so delicious. Naturally gluten-free and dairy-free
Gluten-Free Chocolate Orange Loaf Cake
gluten and dairy free chocolate loaf cake with chocolate ganache coating and white choclate ganache drizzle. Orange slices on left and in back.
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12. Gluten-Free Dairy-Free Banana Bread

This gluten-free banana bread is also dairy-free and so yummy you can eat it for dessert.
Gluten-Free Dairy-Free Banana Bread
close up stack of gluten-free banana bread slices on white background with milk bottle in background
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Close up of slice of lemon cake with buttercream frosting on white plate with fresh lemon slice. Blue napkin in foreground and cake knife on left. Whole cake in background.

12 Recipes using King Arthur Gluten-Free Flour: Lemon Cake

Author: Janet Harlow
Course: Dessert
Cuisine: American
Servings: 1 8″ or 9″ 2-layer cake
This gluten-free lemon cake is light, fluffy and bursting with lemon flavor. It is also dairy-free and such a simple, easy recipe. Plus, 11 more recipes that use King Arthur Gluten-Free Flour to try!
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins

Recommended Products

  • King Arthur Gluten-Free Measure for Measure Flour
  • Vanilla Powder

Ingredients
  

  • 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

Instructions
 

  • Preheat the oven to 350Β° 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.
  • Top with my traditional vanilla buttercream frosting or my cream cheese frosting.

Notes

*If you use a flour blend that does NOT contain xanthan gum, guar gum or inulin (binders), add 1 tsp xanthan gum to the recipe.
The recommended King Arthur Measure for Measure contains binders and is the preferred certified gluten-free flour for this recipe.
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.
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Posted In: Baked Goods · Tagged: cake, cookies, lemon, muffins, quick

Comments

  1. Katherine says

    April 14, 2021 at 8:15 am

    Hi Janet, Can the lemon cake made with King Arthur measure for measure flour be converted to cupcakes?

    Also, I didn’t notice a recipe for the icing included. What recipe do you use for the icing?

    Thank you!

    Reply
    • Janet Harlow says

      April 14, 2021 at 8:25 am

      Hi catherine, yes, this recipe will make 26 cupcakes. If that’s too many, feel free to halve the recipe. See step 9 for my two recommendations for frosting. Hope that helps! Let me know if you have any other questions.

      Reply
      • Katherine says

        April 14, 2021 at 8:36 am

        Thanks for your reply! Also, have you tried this with coconut oil or melted butter?

        Reply
        • Janet Harlow says

          April 14, 2021 at 8:57 am

          I have not tried it with coconut oil or melted butter. I generally prefer oil as the moisture for cakes, especially in gluten-free cakes. I have tried other cakes with coconut oil and have not been happy with the results.

          Reply
          • Katherine says

            April 14, 2021 at 9:03 am

            Thank you!

          • Janet Harlow says

            April 14, 2021 at 9:29 am

            I’ve made a butter cake with a similar recipe so I would suggest using 1 cup melted unsalted butter and mix it with the sugar first. Then add the milk, eggs & vanilla (at room temp is very important). Then mix in the dry ingredients.

  2. Katherine says

    April 15, 2021 at 3:31 am

    How should I adjust the cooking time for cupcakes, assuming I use oil based butter? Thanks again Janet!

    Reply
  3. Janet Harlow says

    April 15, 2021 at 7:49 am

    The cupcakes should bake 18-20 minutes.

    Reply
    • Katherine says

      April 30, 2021 at 1:50 pm

      Janet, if I’m Using mini cupcake tins, would I reduce the baking time? I’ll be making these this weekend.

      Are there oils other than sunflower that would be ok? How about avocado oil?

      Thanks again!

      Reply
      • Janet Harlow says

        April 30, 2021 at 1:53 pm

        Hi Katherine, Mini cupcakes take about 10 minutes to bake. And yes, avocado oil will work. Enjoy!

        Reply
        • Katherine says

          April 30, 2021 at 6:08 pm

          Thank you for answering all my questions, Janet!

          Reply
          • Janet Harlow says

            April 30, 2021 at 6:50 pm

            Any time! I’m happy to help!

  4. Lisa Tames says

    July 7, 2021 at 10:31 am

    5 stars

    5 stars

    5 stars
    This is great. So helpful to have so many recipes in one place. The coffee cake was amazing. I made the cornbread for thanksgiving and one knew it was gluten-free. And my kids loved the lemon cake! And now I have a recipe for all those over ripe bananas.

    Reply
    • Janet Harlow says

      July 7, 2021 at 8:15 am

      Thanks so much!

      Reply

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