Wholesome gluten free quality you can trust and a taste you will love!
Gluten Free, Vegan, Paleo, Keto....these are our specialties! Our mission to take away deprivation one cupcake at a time!
We do the mixing in small, controlled batches to ensure the highest quality. You add the wet ingredients, making the freshest, most delicious goodies! The mixes go together so easily you'll you have time to spare.
We have more than 30 years of product and recipe development! Self proclaimed gluten free experts!
½ cup of brown sugar
¼ cup of unsalted butter (divided)
1 tsp of vanilla
6 slices (1/2 inch thick) slices of pineapple
¼ cup of dark rum
1 cup of Beyond the Grain(BTG)gluten free flour blend
¼ cup of almond flour
½ tsp of baking powder
½ tsp of salt
¼ tsp of soda
½ cup sour cream
2 tablespoons of canola oil
2/3 cups of granulated sugar
2 large eggs
Preheat oven to 350 degrees
Combine brown sugar, 2 tablespoons butter and vanilla in a large skillet; cook over medium heat; cook for 6 minutes or until butter melts and sugar dissolves, stirring frequently. Add pineapple in a single layer. Carefully pour rum over the pineapple; tilt pan to ignite. Simmer 5 minutes on each side or until slightly tender and caramelized.
Grease a 9 inch pan. Arrange pineapple in a single layer in the bottom of the pan; pour sugar mixture over pineapple and coat evenly.
Combine BTG's flour blend, almond flour, baking powder, salt and baking soda together and stir with a whisk. Melt the remaining 2 tablespoons of butter; place melted butter, sour cream and oil in a bowl and stir well with a whisk.
Place sugar and eggs in a mixing bowl; mix on high for 5 minutes or until fluffy. Reduce speed to medium. Add flour mixture and sour cream mixture alternately to egg mixture, beginning and ending with the flour mixture. Spoon batter over pineapple, spreading evenly. Bake at 350 for 35 minutes or until toothpick comes out clean. Cool in pan on cooling rack for 30 minutes. Loosen cake from edges and invert on a serving dish.
1 Beyond the Grain gluten free white cake mix
1/2 teaspoon of cinnamon
1 cup or a bit more of pumpkin
½ cup butter, softened
½ cup chopped nuts, if desired
• Heat oven to 350°F. Grease bottom only of 9x5-inch or 8x4-inch loaf pan with shortening.
• In large bowl, beat cake mix, cinnamon, pumpkin, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 9-inch loaf 50 to 55 minutes, 8-inch loaf 1 hour 5 minutes to 1 hour 15 minutes, or until toothpick inserted in center comes out clean. (Place sheet of foil over loaf to prevent over browning, if needed.) Cool completely before slicing. Add cream cheese frosting if desired.
2/3 cup of brown sugar
2/3 cup of buttermilk
1/3 cup of canola oil
1 teaspoon of vanilla extract
2 large eggs
1 2/3 cup of BTG gluten free flour blend
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of ground cinnamon
1/2 teaspoon of salt
1/4 teaspoon of xantham gum
1/8 teaspoon of ginger
2 cups of shredded peeled apple (about 2 large honeycrips or gala apples)
3 Tablespoon of g/f quick cooking oats
2 tablespoon of walnuts
1 tablespoon of brown sugar
1 1/2 tablespoon of frozen shredded butter
dash of salt
Preheat oven to 350 degrees
To prepare cake place first 5 ingredients in a large bowl and beat with mixer, medium speed for 30 seconds. Combine flour and next six ingredients(thru ginger) in a medium bowl, stirring well with whisk. add flour mixture to sugar mixture, beat on low speed until well combined. Stir apples in by hand. Spread into prepared 9 inch spring form pan.
To prepare streusel, combine oats and the 4 ingredients (thru dash of salt) in a small bowl, toss to combine. Sprinkle streusel on top of batter evenly.
Bake at 350 for 45 minutes or until toothpick inserted in center comes out clean:) Cool in pan for 10 minutes on a cooling rack, then remove sides.
You may top with whipped cream!