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    Home / Basics / Gluten-Free Pizza Crust Recipe {Whole-Grain + Gum-Free}

    Gluten-Free Pizza Crust Recipe {Whole-Grain + Gum-Free}

    Published Dec 2, 2014

    Jump to Recipe Print Recipe

    This whole-grain gluten-free pizza crust recipe gets extra flavor from whole grain flour and chia seed. It's easy to stir together (no kneading required) and turns out shatteringly crisp crusts every time.

    delicious pizza with Gluten-Free Pizza Crust

    yeast into bowl

    Pizza dough has got to be the holy grail of gluten-free cuisine. Recipes are hard to find, and the majority turn out dense, chewy crusts, while others rely on nutritionally vapid starches and gums.

    bowl

    For the past year, I've been working on this recipe for a dough that's made from whole-grain flours, bakes up crisp and crunchy, and ousts gums in favor of healthy and cute-sounding chia seed. It's been rough "disposing" of all those pizzas, but I think I finally nailed it. I'm super excited to share it here today.

    bowl of ingredients

    The right blend of flours (er... seven of them...) along with proper hydration (not too wet and not too dry) create a pliant dough that's easy to work with. A few techniques and tools result in a crispy crust that's full of flavor all on its own, forming a sturdy, flavorful base when par baked and topped with melty cheese and the toppings of your choice. The texture is a bit denser than a traditional crust, more akin to a whole-wheat dough, which I like. This dough and I have become well-acquainted over the past year, and I've shared some of its qualities and quirks, tips and tricks below.

    mix in bowl

    Ingredients
    It's true that this dough uses a bunch of different grains; seven, to be precise. I've found each one necessary to create its light, crisp texture. Once you've gathered the ingredients, this dough is easier to make than wheat-based dough; no mixer or kneading required.Here's a list of the flours I use and the purpose each one serves, and potential substitutions if applicable.

    Oat flour lends a warm, earthy flavor similar to whole wheat. Bits of bran and germ create a light crisp texture. Make sure to use gluten-free oat flour (you can grind your own from GF old-fashioned rolled oats). Sorghum and brown rice flours make adequate substitutes (but oat is my favorite).
    Millet flour has a butter yellow color and soft, creamy texture. However, too much millet flour can give doughs a bitter flavor. You could likely trade this for a gluten-free all-purpose blend, and I'm curious to try using chickpea flour here.
    Brown rice flour adds bulk and a mild taste. I think you could likely trade in white rice flour or sorghum flour if you preferred.
    Sweet white rice flour (also called glutinous rice or Mochiko) is finely ground and smoother than regular white or brown rice flour. Made from sticky rice, it has a naturally sticky, starchy texture that stands in well for all-purpose flour.
    Tapioca starch/flour (same thing) adds stretchiness to the dough making it more pliable and adding a bit of chew.
    Cornstarch is essential for crispiness and browning. If you can't tolerate corn, you can substitute tapioca or potato starch, but the texture might not be as lovely.
    Chia seed replaces xanthan gum, making the dough sticky and stretchy. It can be replaced with flaxseed or 1 teaspoon xanthan gum.

    ingredients being mixed

    Gluten-free pizza doughs tend to be either wet enough to need spreading with a spatula, or dry enough to roll but prone to cracking around the edges. This one is somewhere in the middle – firm enough to press into a round but soft enough bake up light and crisp.

    dough in bowl

    bowl of dough

    Care and handling
    Keep it wet: This dough should be the consistency of a sticky cookie dough, firm enough to pull away from the sides of the bowl as you stir, but still soft to the touch. If it's too soft, add a tablespoon or two of brown rice flour; too firm, add a sprinkling of water.
    Keep it dry: Once risen, this dough despises excess moisture. DO NOT skip the par baking step or you will end up with a gummy top no matter how long you keep baking it and you will be very sad. A quick, three-minute bake is all it takes to dry out the dough.
    Give it time: Once patted out, the dough benefits from a brief rise which will aerate the dough, making it light and crisp.
    But not too much: The initial dough can rise and be punched down a few times, but don't let it hang out for more than a few hours prior to baking lest it over-ferment. Similarly, the dough doesn't seem to like being refrigerated, turning out tough crusts when I chilled it for a day. If not making pizza right away, you can par bake both crusts and store them at room temperature for a day or two.

    top down shot of crust

    hands pressing crust

    hands flattening Gluten-Free Pizza Crust

    And here are a few favorite tools and materials that help turn out awesome crust, but aren't strictly necessary.

    A pizza stone: Placed on the bottom rack of the oven and pre-heated for at least 30 minutes, a baking stone radiates heat and helps crisp up the bottom of the crust, similar to a pizza oven. You can use an inverted, heavy-duty baking sheet instead.
    A pizza peel: This wooden paddle makes transferring floppy pizza dough from counter to stone easy as pizza pie.
    Parchment paper: Sheets of this heat-resistant paper make the dough a breeze to move around, and they keep things neat and tidy. You can find rolls of parchment paper at most grocers, usually near the wax paper and aluminum foil. If you don't have any parchment paper, you can try shaping and baking the pizza dough directly on a well-oiled, rimmed baking sheet.
    Tongs: Use a pair of tongs to grab the super hot pizza crust and pizza from the oven and drag it onto the pizza peel; it's the best way.
    A pizza wheel: Makes pizza cutting easy and neat, but you can use a large, sharp chef's knife in a pinch.
    Oven thermometer: I never bake without one since my oven is wonky (and many of them are). You need a hot oven to get a crisp crust, so you want to make sure it's truly cranked up to 500ºF.

    hand and Gluten-Free Pizza Crust

    Treat this dough with love and it will reward you with a crust that is light and crisp, full of warm, earthy flavors and good-for-you grains. I'll be sharing my favorite fall toppings tomorrow.

    Gluten-Free Pizza Crust on board

    If you give this dough a try, let me know in the comments, or take a picture and tag me on Instagram (the_bojon_gourmet).

    slice of pizza

    More Pizza Recipes:

    • Tomato + Pesto Socca Pizza
    • Roasted Eggplant Pizza with Ricotta Salata + Olives
    • Sourdough Pizza with Chanterelles + Chèvre
    • Smoky Brussels Sprout Pizza with Lemon + Chile

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this gluten-free pizza dough recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    4.75 from 4 votes

    Thin and Crisp Gluten-Free Pizza Dough {Whole-Grain + Gum-Free}

    Print Recipe Pin Recipe
    This whole-grain gluten-free pizza crust recipe skips the gums in favor of chia seeds and turns out shatteringly crisp crusts every time
    Prep Time: 25 minutes
    Cook Time: 8 minutes
    Resting time: 55 minutes
    Total: 1 hour 28 minutes
    Servings: 4 servings, two (10") thin-crust pizzas

    Ingredients

    For the dough:

    • 1 cup warm water (more as needed) (8 ounces / 225 grams)
    • 2 teaspoons granulated sugar
    • 1 packet active dry yeast (.24 ounce / 7 grams)
    • 3/4 cup GF oat flour (2.75 ounces / 80 grams)
    • 1/2 cup sweet white rice flour (mochiko) (2.75 ounces / 80 grams)
    • 1/2 cup millet flour (or white rice flour) (2.25 ounces / 60 grams)
    • 6 tablespoons brown rice flour (or 6 tablespoons [1.25 ounces/35 g] sorghum flour(more as needed) (2 ounces / 55 grams)
    • 1/4 cup cornstarch (1 ounce / 30 grams)
    • 2 T tapioca flour (.5 ounce / 15 grams)
    • 3 T ground chia seed (or 1 teaspoon xanthan gum) (.5 ounce / 15 grams)
    • 1 teaspoon fine sea salt
    • 2 tablespoons olive oil, plus more as needed (1 ounce / 30 grams)

    Instructions

    Make the dough:

    • Place the warm water and sugar in a large bowl. Sprinkle the yeast over the top and let it sit 10 minutes to dissolve. Meanwhile, in a separate bowl, whisk together the oat, sweet rice, millet, and brown rice flours with the cornstarch, tapioca flour, chia seed, and salt. When the yeast has dissolved, dump in the flour mixture and the olive oil, and stir vigorously until the dough is smooth and comes away from the sides of the bowl, adding a tablespoon or two more brown rice flour if the dough is too wet, or a tablespoon of two more water if it is too dry. Cover the bowl with a large plate or plastic wrap and let the dough rise in a warm place until nearly doubled in size, about 45 minutes. (If you're not ready to bake yet, just press the air out of the dough and let it sit until you're ready.)
    • Meanwhile, position a rack in the lower third of the oven, place a baking stone on the rack if you've got one, and preheat to 500ºF for at least 30 minutes to get the stone really hot.

    Shape the crusts:

    • Drizzle two sheets of parchment paper with half a tablespoon olive oil each. Divide the dough in half and form each half into rough balls. Place each ball in the center of the oiled parchment, drizzle the tops with another half tablespoon each of olive oil, and begin pressing one dough ball into a 10-11" round using the pads of your fingers. Use a cupping motion with your hands to smooth the edges and form a slight lip around the edge of the dough. Repeat with the second round of dough.
    • Rub the tops of the crusts with a little more oil and let rise until slightly puffed and spongy, 10-20 minutes.

    Par bake the dough:

    • Trim the edges of the parchment so that they are 1" wider than the crust. Slide the first crust, parchment and all, onto the pizza peel and slip it, still on its parchment, onto the hot baking stone in the oven. Par bake the crust until the top is dry but still pale, 3 minutes. Use tongs to grasp the parchment and pull the whole thing back onto the pizza peel, then transfer to your work surface. Repeat the parbaking with the second crust.
    • The crust is now ready to top and bake. The final bake usually takes around 5 minutes, sometimes a little more, until the crust is golden on the bottom and edges.

    Store the crust:

    • If not using right away, let cool completely, then wrap airtight and store at room temperature for up to 1 day, refrigerated for up to a few days, or frozen for up to a month or two. Bring back to room temperature before topping and baking.

    Notes

    See the post above for more details about this recipe. Here are a few highlights:
    -This is the flour combination I like best, but feel free to try others; I've given suggestions for substitutions above.
    -The dough should be firm enough to form a ball while stirring but still feel soft and sticky to the touch.
    -Once patted out, let the crust rise for 15 minutes or until it feels spongy to the touch.
    -Do be sure to parbake this crust prior to topping it, and avoid overly wet ingredients. (Drain fresh mozzarella or tomatoes on paper towels, use a thick marinara, etc.)
    -If you have extra dough, don't chill it to use later; parbake it instead.
    -If you're in the market for grilled gluten-free pizza, see this post for instructions.
    Things you'll need:
    baking stone (or an inverted heavy-duty baking sheet)
    parchment paper
    pizza peel (or rimless baking sheet/large cutting board)
    tongs
    pizza wheel (or large, sharp chef's knife)
    (If you don't have those things, you can try forming the crusts directly onto oiled baking sheets and baking them right on there).
    Nutritional values are based on one of four servings.

    Nutrition

    Calories: 437kcalCarbohydrates: 71gProtein: 9gFat: 13gSaturated Fat: 2gSodium: 594mgPotassium: 229mgFiber: 7gSugar: 3gCalcium: 69mgIron: 2.6mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Thin and Crisp Gluten-Free Pizza Dough {Whole-Grain + Gum-Free}

    Makes 2 (10") thin-crust pizzas, about two servings per pizza

    See the post above for more details about this recipe. Here are a few highlights:
    -This is the flour combination I like best, but feel free to try others; I've given suggestions for substitutions above.
    -The dough should be firm enough to form a ball while stirring but still feel soft and sticky to the touch.
    -Once patted out, let the crust rise for 15 minutes or until it feels spongy to the touch.
    -Do be sure to parbake this crust prior to topping it, and avoid overly wet ingredients. (Drain fresh mozzarella or tomatoes on paper towels, use a thick marinara, etc.)
    -If you have extra dough, don't chill it to use later; parbake it instead.
    -If you're in the market for grilled gluten-free pizza, see this post for instructions.

    Things you'll need:
    baking stone (or an inverted heavy-duty baking sheet)
    parchment paper
    pizza peel (or rimless baking sheet/large cutting board)
    tongs
    pizza wheel (or large, sharp chef's knife)

    (If you don't have those things, you can try forming the crusts directly onto oiled baking sheets and baking them right on there.)

    For the dough:
    1 cup (8 ounces / 225 grams) warm water (more as needed)
    2 teaspoons granulated sugar
    1 packet (.24 ounce / 7 grams) active dry yeast
    3/4 cup (2.75 ounces / 80 grams) GF oat flour
    1/2 cup (2.75 ounces / 80 grams) sweet white rice flour (mochiko)
    1/2 cup (2.25 ounces / 60 grams) millet flour (or white rice flour)
    6 tablespoons (2 ounces / 55 grams) brown rice flour (or 6 tablespoons [1.25 ounces/35 g] sorghum flour) (more as needed)
    1/4 cup (1 ounce / 30 grams) cornstarch
    2 T (.5 ounce / 15 grams) tapioca flour
    3 T (.5 ounce / 15 grams) ground chia seed (or 1 teaspoon xanthan gum)
    1 teaspoon fine sea salt
    2 tablespoons (1 ounce / 30 grams) olive oil, plus more as needed

    Make the dough:
    Place the warm water and sugar in a large bowl. Sprinkle the yeast over the top and let it sit 10 minutes to dissolve. Meanwhile, in a separate bowl, whisk together the oat, sweet rice, millet, and brown rice flours with the cornstarch, tapioca flour, chia seed, and salt. When the yeast has dissolved, dump in the flour mixture and the olive oil, and stir vigorously until the dough is smooth and comes away from the sides of the bowl, adding a tablespoon or two more brown rice flour if the dough is too wet, or a tablespoon of two more water if it is too dry. Cover the bowl with a large plate or plastic wrap and let the dough rise in a warm place until nearly doubled in size, about 45 minutes. (If you're not ready to bake yet, just press the air out of the dough and let it sit until you're ready.)

    Meanwhile, position a rack in the lower third of the oven, place a baking stone on the rack if you've got one, and preheat to 500ºF for at least 30 minutes to get the stone really hot.

    Shape the crusts:
    Drizzle two sheets of parchment paper with half a tablespoon olive oil each. Divide the dough in half and form each half into rough balls. Place each ball in the center of the oiled parchment, drizzle the tops with another half tablespoon each of olive oil, and begin pressing one dough ball into a 10-11" round using the pads of your fingers. Use a cupping motion with your hands to smooth the edges and form a slight lip around the edge of the dough. Repeat with the second round of dough.

    Rub the tops of the crusts with a little more oil and let rise until slightly puffed and spongy, 10-20 minutes.

    Par bake the dough:
    Trim the edges of the parchment so that they are 1" wider than the crust. Slide the first crust, parchment and all, onto the pizza peel and slip it, still on its parchment, onto the hot baking stone in the oven. Par bake the crust until the top is dry but still pale, 3 minutes. Use tongs to grasp the parchment and pull the whole thing back onto the pizza peel, then transfer to your work surface. Repeat the parbaking with the second crust.

    The crust is now ready to top and bake. The final bake usually takes around 5 minutes, sometimes a little more, until the crust is golden on the bottom and edges.

    Store the crust:
    If not using right away, let cool completely, then wrap airtight and store at room temperature for up to 1 day, refrigerated for up to a few days, or frozen for up to a month or two. Bring back to room temperature before topping and baking.

    pizza on table

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    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

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    Reader Interactions

    Comments

    1. Claudia says

      December 30, 2014 at 9:10 pm

      This is hands down THE best pizza crust recipe in all the world, gluten free or not. Every time I make one of your recipes I am reminded just why you are one of my most favorite bloggers. Thank you for yet again rocking my socks off.

      Reply
      • Alanna says

        December 31, 2014 at 4:51 am

        Whoa, that is high praise! Thank you for the incredibly sweet words Claudia! <3

        Reply
    2. Daria Wrubel says

      January 04, 2015 at 9:40 pm

      This crust (and the brussels sprouts and three cheese toppings) were a big hit as our Christmas appetizer, but now I'm ready for more Alanna-approved topping suggestions. Any more on the way?

      Reply
      • Alanna says

        January 08, 2015 at 7:08 am

        Aw, thanks for giving the recipe a go Daria! I have some other pizza recipes on this site that you might like (just search for "pizza" and they'll come up). I often turn to the Cheeseboard cookbook for inspiration! xoxo

        Reply
    3. Dori says

      January 11, 2015 at 10:17 pm

      Your pictures are so great. Congratulations from Spain.

      Reply
      • Alanna says

        January 12, 2015 at 7:39 pm

        Aw, thanks!!

        Reply
    4. Claudia says

      March 01, 2015 at 10:44 pm

      We are still obsessed with this recipe, it pretty much makes an appearance on our dinner table at least once a week. Anyway, recently we have been using the gram measurements, but I noticed that the grams for the 1/2 cup of sweet white rice flour is the same as the 3/4 cup of oat flour. I have been adjusting the gram amount to match the amount of the millet flour instead, and usually end up having to add another tablespoon of brown rice flour in the end as the dough comes out a tad too wet. Are the gram measurements as listed in the recipe accurate?

      Reply
      • Alanna says

        March 01, 2015 at 11:38 pm

        Hi Claudia! Oh, I'm so glad you're enjoying this recipe - that makes me so happy! I just re-weighed my sweet rice flour and I got roughly the same result (75 g this time). Sweet rice flour tends to be heavier than both millet and oat, hence a smaller amount will weigh the same as more oat. But this recipe isn't set in stone, so whatever you're doing, keep doing it as it seems to be working! :) Thanks so much for the great feedback and question.

        Reply
    5. Sparky says

      May 27, 2015 at 4:10 pm

      Can you or do you make a large batch of all dry ingredients (proportionally correct), store in an airtight container for convenience? This sounds amazing, have already printed out and will make this weekend.

      Reply
      • Alanna says

        May 28, 2015 at 6:54 am

        I love that idea! I don't see why that wouldn't work. Please let me know how you do it and I'll add it into the recipe - genius!!

        Reply
    6. Xam says

      October 23, 2015 at 8:27 am

      I recommend a printable option like most bloggers/sites supply. I have only been able to try one of your recipes because I cant keep running back and fourth to my office to look at my desktop. The day I waited for my husband so I can use his tablet I ended up with a terrible dish because in the midst of scrolling and un-sleeping the ipad, I skipped a step.

      Your photos look great, so does your website and the recipes look amazing! It should be more user friendly so readers want to try them. Just a thought :-)

      Reply
    7. EWray says

      December 04, 2015 at 9:05 am

      I have tried the dough several times and it has never let me down !!

      But everytime I bring up the recipe the same thought comes to mind ...
      WHAT ARE THE TOPPINGS ON THE PIZZA IN THE PICTURE!? 😃

      It looks so light and healthy for a pizza and I would absolutely love to try the whole recipe !
      If possible please let me know how to finish that pizza once my favorite dough is done! ...
      THANKS

      Reply
      • Alanna says

        December 04, 2015 at 10:48 pm

        Yaaayyyy! That's my brussels sprout pizza and the recipe is here: https://bojongourmet.com/2014/12/gluten-free-brussels-sprout-pizza-lemon-chile/. I'll update this post with a list of pizza recipes - thanks for the nudge! ;)

        Reply
    8. Jenn @ Peas and Crayons says

      January 25, 2016 at 11:53 am

      I cannot WAIT to make this! I have to find the flours first but once they're in my pantry it's on like donkey kong! <3

      Reply
      • Alanna says

        January 26, 2016 at 1:01 pm

        Haha, awesome! LMK how you like it. :)

        Reply
    9. Caterina says

      February 06, 2016 at 8:45 pm

      Holly molly is this crust ever delicious! I generally leave the plain portion of the pizza crust uneaten cause I'm all about the toppings but this was so flavourful and crisp I ate every bit of that crust. YUM!!!! Easy to make too!

      Reply
    10. Jenny says

      June 22, 2016 at 3:26 pm

      This looks beautiful! I've been looking for a gluten-free crust that actually has nutritional value, and I love the blend of flours used!

      Reply
    11. Jim says

      October 29, 2016 at 8:51 am

      Thank you thank you thank you for finally explaining the reasons for the different flours! I've been searching for the "whys" instead of just throwing different combinations together and wondering what the reasoning behind it is. I'm excited to explore the rest of your site and start trying new recipes... and start understanding how it all works together.

      Reply
    12. Amanda | What's Cooking says

      February 19, 2017 at 6:42 pm

      I made this tonight and I almost shed a tear of joy to finally find a gluten free, vegan baked good that mot only didn't fail me, it was phenomenal! I've had success with some gf waffles and pancakes, but anything beyond that has been a sadface. Thank you ,thank you for trying and trying so you could share this. I actually subbed almond flour for the sweet rice (because I thought I had everything and realized I didn't have that) and it worked out well! I always find it funny when someone comments on an old recipe of mine because cooking is such an evolution, but this I think will become a gold standard for me. This was amazing. xo

      Reply
    13. Joanna says

      April 17, 2017 at 5:59 am

      Hi, I'm really excited to try this recipe! Do you think I could make this with a dough hook in a standing mixer? Thanks so much!

      Reply
      • Alanna says

        April 17, 2017 at 9:07 am

        Hi Joanna, You could probably use the dough hook or paddle; the dough doesn't get kneaded though, just stirred until it comes together, so it's just as easy to use a bowl and spoon! ;)

        Reply
        • Joanna says

          April 23, 2017 at 7:08 pm

          Thank you Alanna - It did come together amazingly easily and my whole family loved it!! I'm thrilled to have it in the rotation.

          Reply
          • Alanna says

            April 24, 2017 at 9:59 am

            Yay! So glad you all liked it. :D

            Reply
    14. Didina Gnagnide Angorinie says

      November 22, 2017 at 2:19 am

      Can I parbake some crusts and then freeze them? Has anyone ever tried? Or would they turn hard? I have always used this trick with gf pizzas to have some crusts ready just in case but my previous recipe used a gf sourdough, which probably helped.

      Reply
      • Alanna says

        November 22, 2017 at 9:19 pm

        I think that would probably work - what a smart idea! Let me know if you give it a try!

        Reply
    15. Kate says

      January 17, 2021 at 7:03 am

      This crust is by far the best GF crust I've tried. So light and crisp with great flavor! This is definitely going to become a staple recipe.

      Reply
      • Alanna says

        January 17, 2021 at 9:22 pm

        I'm so glad you liked it! I've made it zillions of times myself. Thanks for the kind note, I really appreciate it!

        Reply
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    Welcome

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen.

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    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

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These are easy to whip up even when you’re still half asleep, no whipping or folding required. They taste like little pillows of sweet, cheesy goodness. 

Made with:
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✨sugar
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✨baking soda & powder
✨salt

Top these lacy little cakes with maple syrup, spring berries, and yogurt or butter. 

Get the recipe via the link in my profile or by searching “pancakes” on #bojongourmet. 

Bojon appétit! 

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#glutenfreepancakes #pancakes🥞 #feedfeedglutenfree #f52community #f52farmstand #glutenfreebreakfast #gfbreakfast #ricottapancakes
    Fresh on TBG: Cinnamon Date Walnut Banana Bread T Fresh on TBG: Cinnamon Date Walnut Banana Bread

This easy little loaf gets a baklava vibe from sticky dates, toasted nuts, cinnamon, and a drizzle of honey if you like. It’s free of grains, dairy, eggs, cane sugar, and can be made nut-free too. I use cassava, almond, and tapioca flours for a sturdy, tender crumb, but I’ve given substitution suggestions in the recipe. If you’ve got a couple of ripe bananas lying around, this is the recipe for you! 

Ingredients:
•nut or seed butter
•maple syrup and/or coconut sugar
•coconut oil or ghee
•plant milk
•flours
•baking powder and soda
•cinnamon
•vanilla
•salt
•toasted walnuts
•dates

Adapted from the chocolate-flecked paleo vegan banana bread recipe I posted last year, I’ve been making this cozy variation lately and loving the flavor-packed combo of spices, nuts, bananas, and dried fruit. 

Find the recipe by tapping the link in my profile, then tapping this image. Or search “banana bread” on #bojongourmet. Or copy/paste the following link into your desktop browser:

https://bojongourmet.com/grain-free-banana-bread-paleo-vegan/

#bananabread #paleobread #veganbread #f52community #f52grams #feedfeedglutenfree #veganbombs #feedfeedvegan
    GF Vegan Rhubarb Crisp
✨
Heading to the in-laws’ this weekend for a pot luck on the deck and to hopefully pilfer some homegrown rhubarb.🤞🏼
✨
This recipe features jammy sweet-tart rhubarb showered in crispy, crunchy, nutty crisp topping. Made with simple ingredients you probably have on hand, vegan if you use vegan butter. Add a handful of berries if you like! 
✨
Get the recipe via the link in my profile by tapping the link, then this picture. Or search “rhubarb crisp” on #bojongourmet. Or copy/paste the following link into your desktop browser:

https://bojongourmet.com/vegan-gluten-free-rhubarb-crisp/
#rhubarbseason #rhubarb #rhubarbcrisp #f52community #f52farmstand #f52grams
    My favorite GF DF carrot cake, now with a nut-free My favorite GF DF carrot cake, now with a nut-free paleo variation!
🥕 
I was craving this fluffy, springy, gently-spiced carrot cake the other day, so I tested a grain-free and naturally-sweetened version. It’s pretty tasty, and it also happens to be kosher for Passover! 
🥕
Now you can make this elevated classic with a gluten-free flour blend (sweet rice, oat, millet, and tapioca flours) or go grain-free with cassava and coconut flours. Either way, this beauty comes together in minutes with one bowl and a spatula, and it bakes up with a pillowy and tender crumb. 
🥕
Make it in a 9-inch round pan for a single layer cake, or double or triple the recipe for more layers. Or use a square or rectangular pan for sheet cake. Gussy it up with rainbow carrot ribbons, or drizzle with maple or honey on top. 
🥕
I’ve linked to my traditional less-sweet cream cheese frosting in the post, as well as a vegan cream cheese frosting recipe that I make with @miyokoscreamery plant-based butter and cream cheese. Or you can go paleo and top it with whipped coconut cream or thick coconut yogurt. Feel free to add any carrot cake mix-ins you like – pineapple, raisins, shredded coconut, or toasted nuts.  
🥕
Find the recipe by tapping the link in my profile, then tapping this image. Or search “carrot cake” on #bojongourmet. Or copy/paste the following link into your desktop browser: 

https://bojongourmet.com/dairy-free-gluten-free-carrot-cake/
#carrotcake #glutenfreecake #paleocake #dairyfreerecipes #feedfeedglutenfree #f52community #f52farmstand
    Fresh on TBG: Passover Desserts (GF, DF, vegan & p Fresh on TBG: Passover Desserts (GF, DF, vegan & paleo options)
✨
While I didn’t grow up in a religious family, I loved putting together this roundup of sweet treats that happen to be kosher for Passover. I don’t know if it’s the pandemic, my age (I’ll be 40 this year!😳) or following such inspiring Jewish foodies (Jewdies?) as @jakecohen, @zenbelly, @whatjewwannaeat, @predominantly_paleo , and @estherandloretta , among others, but I’ve been feeling super nostalgic for Jewish cuisine lately.
✨
Also, I had no idea how complicated the rules of Passover really are! I knew that wheat and yeasted baked goods were strictly verboten, in order to honor the hardship of our people traversing the dessert without time to stop and let their bread rise. But I didn’t realize that certain groups observe stricter rules, avoiding all foods that even *look* like grains, such as beans, legumes, and even cardamom! 
✨
I even asked you all in my stories to weigh in on the heated debate about baking soda and baking powder. Apparently they are *technically* kosher for Passover according to the letter of the law, even though I and many others always thought they were to be avoided. 
✨
Whether you celebrate or not, I hope you go meshuga for these recipes! A few favorites: 

1. GF Vegan Chocolate Tahini Tart
2. Brown Butter Macaroons
3. Vegan Key Lime Pie
4. Paleo Crepes
5. Pot De Creme
6. Almond Poppy Seed Eton Mess
7. No-Bake Brownie Ice Cream Sandos

Find these recipes and more by tapping the link in my profile, then tapping this image. Or search “Passover” on #bojongourmet. Or copy/paste the following link into your desktop browser:

https://bojongourmet.com/passover-desserts-gluten-free-paleo-vegan/

Chag sameach! 

#passover #passover2021 #passoverdesserts #passoverdessert #pesach #passoverrecipes #glutenfreedesserts #paleodessert #vegandessert

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