It is about to be a “sweet” time of year.

We will start to see berries of all varieties in our farmers markets – or, if we are lucky, in our gardens.

In the last recipe exchange column I asked for your best berry recipes and received an email from Scott Gruber of Hanover, Northampton, an award-winning gluten-free baker. Gruber has celiac disease, an autoimmune disease.

Back in 2015, I told Gruber about his secrets to incredible gluten-free baking. Since then, I’ve shared most of his gluten-free recipes.

We were lucky enough to share two more of his recipes:

What you need

2 1/2 cups gluten-free flour (he recommends light rice blend Beth Hagman)

1 teaspoon xanthan gum (if your GF flour mix doesn’t contain it yet)

1/4 cup cornstarch

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

10 tablespoons unsalted butter at room temperature

1 cup granulated sugar

2 eggs at room temperature

1 teaspoon vanilla extract

3/4 cup buttermilk at room temperature

1 1/2 cups fresh blueberries

Large sugar for refueling muffins

Preheat oven to 400 ° F.

In a bowl, mix the butter and sugar until well blended. Add eggs and vanilla.

In a separate bowl, mix the flour, xanthan gum, cornstarch, baking powder, baking soda and salt. Beat well.

Whisk on low speed, add the dry ingredients and buttermilk to the butter / sugar / egg mixture alternately until combined.

Fold in the fresh blueberries. Lay out the standard cupcake / muffin tin with 12 paper liners. Divide the dough into 12 layers and sprinkle the muffin batter with sugar.

Bake at 400 ° for about 20 minutes or until the toothpick inserted in the muffins comes out clean. The tops can turn brown, so you prefer them to look lighter, you can cover the muffins in the last few minutes with a sheet of aluminum foil.

Allow the muffins to cool in the tins for five minutes and then remove to a wire rack.

2 cups gluten-free flour mixture

1 teaspoon xanthan gum (if your gluten-free flour mixture doesn’t contain it yet)

1 1/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/3 cup unsalted butter at room temperature

4 ounces of room temperature cream cheese

1/2 cup brown sugar

1/2 cup white granulated sugar

2 large eggs

2 teaspoons vanilla extract

6 ounces of white chocolate for baking

Two extra tablespoons of gluten-free flour

2 cups finely chopped strawberries

Preheat oven to 350 ° F.

Mix flour, xanthan gum, baking powder, baking soda and salt. Postpone.

Using a blender, beat the butter and cream cheese for about two minutes. Add sugar and stir for another two minutes. At low speed add eggs and vanilla and mix well.

At low speed, add the flour mixture to the dough 1/2 cup at a time. Or this step can be made manually, having mixed in a flour mix a shovel (at Gruber’s request).

Fold the white chocolate chips and mix only until they are incorporated into the batter.

Sprinkle two extra tablespoons of flour over the strawberries, make sure they cover the berries, and shake off the excess flour. Then gently fold these coated strawberries into the batter.

Cool the dough, covered with plastic wrap, in the refrigerator for about 15-20 minutes.

Using about 1 1/2 tablespoons per cookie, roll the dough into a ball and place on a parchment lined baking sheet, separating the cookies by at least 2 1/2 inches. Cookies will be distributed. It is important to cool the dough in the refrigerator to prevent it from spreading too much.

Bake the cookies for about 12 to 15 minutes until the edges are golden brown. Let the cookies rest on the baking sheet for about 5 minutes before moving them to the rack to cool. Cool the cookies completely.

Cool leftover food.

We want to see more of your recipes for beautiful berries. Send to the recipe exchange: email jsheehan@mcall.com, put in the topic “Exchange recipes” and include your name and hometown.

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