Proud to partner with Bloomfield Farms!
Deciding to take our family to the gluten free side of life was part easy and part very difficult ... at first. Once you make the decision to eliminate gluten from the diet, you do whatever it takes to make that happen and that involves a lot of research and close label reading.
None of us suffers from celiac, so this is not mandatory. Because our daughter is severely autistic, we decided well over a year ago when she graduated from her residential placement of 14 years to come home to us, that we would try. We have read that gluten free diets can help a lot.
Finding product proved to be easy enough, but very expensive and limited. She was not happy with the dry cookies and frozen bread and waffle options. And I missed cooking and baking from scratch. One day, by great luck, I found a box of Bloomfield Farms All-Purpose Baking Mix at Home Goods. And the rest is history! My first go at baking was an apple cake where I substituted one for one the baking mix for flour. And then I fed it to team family who had NO CLUE it was gluten free. Success! I reached out to the company and became a regular contributor of recipes. Today, I am proud to partner with their efforts to create recipes using the tastiest blend of gluten free mixes available AND so very affordable. Kudos to Dan and Sue Sutherland from Bloomfield, Kentucky, who initially set out to create a mix for a granddaughter who had severe allergies. Their labor of love and commitment has resulted in a family owned business that is catching on like wildfire.
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Peppermint Candy Meltaways
Happy Gluten Free Holiday!!
Gluten Free Luscious Lemon Lime Squares
Tangy and oh so sweet and there is no need to give up that buttery crust we love!
Preheat oven to 350 degrees
2 ½ cups Bloomfield Farms All- Purpose baking mix
½ cup granulated white sugar
½ cup ( 1 stick ) very cold butter (use real butter) cut into 8 pieces
1 ½ cups granulated sugar
¼ cup Bloomfield Farms All-Purpose Baking Mix
1/4 cup fresh squeezed lemon juice
¼ cup fresh squeezed lime juice
2 Tbsp. lemon zest
4 eggs (room temp)
10x sugar for topping
In food processor or with a pastry blender (if you have neither, two knives work well) cut together baking mix, sugar and butter until it is a well mixed blend of crumbs. (Too much and you get dough) Press crumb mixture evenly into 9” non stick square baking pan. You can prepare pan ahead of time with parchment paper, as well. Bake at 350 degrees for about 18 minutes until light golden brown.
In the meantime, in a medium bowl, whisk together filling ingredients until blended. Do not over whisk. If it sits for a few minutes before pouring onto crust, give it a quick whisk again.
Pour lemon filling over baked crust and bake an additional 23-28 minutes or until filling is set. It will not be jiggly in middle. Allow to cool on a rack. Dust with 10 x sugar. Makes 12 squares depending on how you cut it
A tender all butter cookie kissed with a hint of natural peppermint
Makes about 2 dozen small cookies
1 cup butter, softened to room temp
½ cup powdered sugar, sifted
1 ¼ cup Bloomfield farms All-purpose Gluten Free Baking Mix
½ cup corn starch
¼ tsp. peppermint extract
1 oz cream cheese, softened
1 ½ cups powdered sugar, sifted
2 Tbsp. milk
¼ tsp. peppermint extract
Crushed mini candy canes – about 15
Preheat oven to 350 degrees.
Cream together butter and sugar until light and fluffy. Add extract. Beat well.
In separate bowl, whisk together gluten free baking mix and corn starch. Gradually add to butter mixture. Gently stir just until mixed. Do not overmix or beat it.
Using a small cookie scoop, drop dough two inches apart on cookie sheet lined with parchment paper. Bake for 10-12 minutes or until lightly golden on edges. Cool on cookie sheet.
For icing, beat together cream cheese and powdered sugar. Add milk and extract. Whip until fluffy. Spread on cooled cookies and sprinkle on candies.
Pumpkin Spice Drop Cookies with Infused Apple Cider Glaze
2 1/2 cups Bloomfield Farms GF All-purpose Baking Mix
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup 100% Pure Pumpkin
1 large egg
1 teaspoon GF vanilla extract
Glaze (recipe follows)
PREHEAT oven to 350° F. Grease baking sheets or line with parchment paper.
COMBINE GF baking mix, baking soda, baking powder, cinnamon, nutmeg, cloves and salt in medium bowl. Whisk together. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets. Mix will be wet and sticky.
BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.
COMBINE 2 cups sifted powdered sugar, 3 Tbsp. apple cider, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth. Drizzle over cooled cookies.