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Cup4Cup

@cup4cup

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Gluten free flour and baking mixes for every kitchen developed by @chefthomaskeller and his team at @_tfl_. Gluten free, but you'd never know it!
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Chocolate Cake! #cup4cupflour #hersheyschocolate
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EPISODE 13: GLUTEN-FREE BUTTERMILK BISCUITS Comment SEND RECIPE and I’ll send the link to your DMs! The foods you missed most after going gluten-free series continues! Biscuits have been one of the most requested recipes and episode 13 is finally here. I tested four different gluten-free flour blends for this one and Cup4Cup was the only flour that gave me the flaky, layered biscuit I was looking for. I’m also uploading a full flour comparison video soon so you can see exactly how each one performed. The technique matters just as much as the flour. Cold grated butter, a lamination step where you fold and stack the dough four times to build the layers by hand, and freezing the biscuits before they go in the oven. Each step has a reason and skipping any of them will affect the final result. These gluten-free biscuits are the real deal. Flaky, buttery, and they pull apart just like a regular biscuit. Grab the full recipe with step-by-step photos and tips on my blog 👉 https://www.adashofmegnut.com/gluten-free-biscuits/ (website link in profile — search “biscuits” or tap the photo beneath the links to get the recipe)
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Lemon poppyseed muffins! #cup4cupflour
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Clases de cocina para individuos dentro del espectro autista 🧡👩‍🍳 La cocina es una herramienta poderosa para desarrollar independencia, confianza y habilidades para la vida. A través de recetas adaptadas, aprendemos sobre alimentos, higiene, seguridad alimentaria y la importancia de involucrar a la familia en este hermoso proceso educativo. Cada pequeño logro en la cocina es un gran paso hacia la autonomía. ✨ Gracias a Dios por esta oportunidad, a mi hijo por su apoyo y a cada familia que confía en este camino. ❤️ #AutismAcceptance #cookingskills #LifeSkills InclusiveCooking #FoodSafety #foodie
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✨ Golden Hour Chicken Salad ✨ This is the kind of dinner summer was made for. Fresh veggies, juicy oven-baked chicken, creamy avocado, mozzarella, and the sweetest homemade honey lemon dressing… it’s light, colorful, and comes together with just one sheet pan and one bowl. It’s one of those recipes that feels a little fancy but is secretly so easy. Perfect after a day at the beach, by the pool, or when you just don’t want to spend your evening in the kitchen. 🤍 Allergy-friendly and easy to customize for your family’s needs. 🍋For the Chicken
• 3 chicken breasts or 1 package chicken tenders
• A few tablespoons gluten free or regular flour 
• Garlic seasoning
• Salt & pepper 🍋For the Salad
• 4–5 mini cucumbers, chopped
• ½ carton cherry tomatoes, chopped
• ¼ small red onion, diced
• Fresh mozzarella, chopped
• 1 small avocado, diced Directions Preheat oven to 400°F. Line a sheet pan with parchment paper for easy cleanup. Place the chicken on the prepared sheet pan. Season generously with garlic seasoning, salt, and pepper. Sprinkle a few tablespoons of flour over both sides of the chicken and gently coat each piece. Bake for 20–25 minutes, or until the internal temperature reaches 165°F. Let the chicken rest for a few minutes before chopping into bite-sized pieces. In a large bowl, combine the cucumbers, tomatoes, red onion, mozzarella, avocado, and chopped chicken. 🍋Honey Lemon Dressing • 2 tablespoons olive oil
• 2 tablespoons avocado oil
• 3 tablespoons mayonnaise
• 1 tablespoon yellow mustard 
• Juice of ½ lemon
• 1 teaspoon apple cider vinegar
• 3 tablespoons honey
• 1 teaspoon Italian seasoning
• Pinch of salt
• Pinch of pepper Whisk everything together until smooth and creamy. Taste and adjust the seasoning if needed. Pour over the salad, toss until everything is coated, and serve immediately. This one is fresh, filling, and tastes like summer in every bite. ☀️ Save this recipe for those warm nights when you want something simple, wholesome, and absolutely delicious. Made with care, shared with love🤍 #allergyfriendly #glutenfree #mamagpantry #summer
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What would you pick in these 4 categories? How did Kayla do? #celiac #celiacdisease #glutenfree #glutenfreesnacks #glutenfreelife @rudisbakery @cup4cup @glutinofoods @walkersshortbread @celiacwithkayla
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High-Protein Cannolis Serving Size: 1 small cannoli 130 Calories | 8g Protein | 19g Carbs | 4g Fat Who says cannolis can’t fit into your diet? 🇮🇹 These crispy air-fried cannolis are filled with a light, creamy, high-protein filling that tastes just like the classic without the extra calories from deep frying. They’re the perfect way to satisfy your sweet tooth while staying on track of your goals! Ingredients: Cannoli Shells (Makes 10 large or 20 small shells) * 2 cups flour * 2 tbsp sugar * 4 tbsp salted butter, softened * 1 egg yolk (reserve the egg white for sealing) * 1 tsp vanilla extract * ¾ cup Marsala wine (or grape juice, or water mixed with ½ tbsp white vinegar) * Canola oil spray High-Protein Filling: * 1¼ cups nonfat Greek yogurt * ½ cup part-skim ricotta cheese * 2½ tbsp sugar * 1 scoop protein powder * 3 tsp sugar-free Jell-O powder * 1 tsp vanilla extract * Dash of cinnamon Directions: 1. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, egg yolk, and sugar. 2. Add the flour, then mix until the mixture becomes crumbly. 3. Slowly pour in the Marsala wine while mixing on low speed until a stiff dough forms and pulls away from the sides of the bowl. You may need slightly more or less liquid depending on the humidity. 4. Shape the dough into a ball, wrap it in plastic wrap, and let it rest for 30 minutes. 5. Divide the dough in half and roll one portion at a time until almost paper-thin. A pasta roller works great for this step. 6. Cut circles using a 6-inch cutter for large cannoli or a 4-inch cutter for smaller cannoli. 7. Create cannoli molds by rolling aluminum foil and wrapping parchment paper around that. Wrap each dough circle around the mold and seal the edge with the reserved egg white. Press firmly to seal. 8. Lightly spray the shells with canola oil and air fry at 375°F for 12–15 minutes, flipping halfway through, until crisp and golden brown. 9. While the shells cool completely, combine all of the filling ingredients until smooth. Transfer the filling to a plastic bag, snip off one corner, and pipe it into each shell just before serving. #highprotein #cannoli #desserts
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It's National Graham Cracker Day! Celebrate with this delicious (and easy) homemade gluten-free graham cracker recipe. These are perfect for s'mores, snacking or making your favorite pie crust. I am adding the recipe here and the full adjustable (batch size), printable recipe is also in my website. There is a full demo video on my YouTube channel and if you purchase any classes or membership during this weekends sale we will add the video to your account for easy access. Graham Crackers 260 grams 1:1gluten-free flour blend 112 grams light brown sugar 7 grams ground flax or golden flax meal (1 tbsp + 1 tsp) 1½ tsp baking powder ½ tsp baking soda ¼ tsp salt 56 grams unsalted butter, thinly sliced 98 grams cold water 15 grams honey (1 tbsp) Instructions In a medium sized bowl, combine the flour, sugar, flax, baking powder, baking soda and salt. Whisk to combine. Add the butter and, using a pastry cutter or your finger tips, work the butter into the flour until it resembles coarse meal. Pieces should be the size of peas or smaller. Mix the water and honey together. Add the honey/water mix to the batter, and stir with a fork until well combined. Press and knead until there are no dry bits, and you have a cohesive dough. The dough should be smooth enough to roll out and be slightly tacky but not sticky. Place dough on plastic wrap. Form into a square, wrap tightly and freeze for 15 minutes (or refrigerate for 30 minutes to 24 hours). Preheat oven to 350 degrees. Remove dough from freezer. Lightly dust your work surface and your dough with flour, and roll out to a square that is roughly 16x16-inches square and ⅛-¼-inch thickness.* Dust your work surface as needed to keep the dough from sticking as you roll. Trim the edges so that they are straight and you have a 15x15-inch square. Cut the dough into three-inch square pieces. Place on parchment-lined baking sheets, and pierce dough with a fork in lines. Bake for 18-20 minutes, rotating the pan halfway through. When done, the crackers will be light golden brown. #glutenfreelife #glutenfreebaking #glutenfreerecipes #glutenfreesnacks
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🚨 Winter Springs... we're back this Sunday! 🍪✨ A new chapter deserves new flavors, and we can't wait to share them with you! Join us Sunday, July 5th at the Winter Springs Farmers Market from 9 AM–2 PM at Trotwood Park for a lineup of fresh, handcrafted gluten-free cookies made with our signature 72-hour aged dough and naturally colored ingredients. 🍪 July Flavors 🍫 Classic Chocolate Chip Our signature 72-hour aged chocolate chip cookie loaded with rich semi-sweet chocolate chips. Simple, timeless, and always a favorite. 🎪 Circus Whaaaat! Our soft, 72-hour aged vanilla cookie dough is loaded with naturally colored rainbow sprinkles, creamy white chocolate chips, and frosted animal crackers, creating the perfect combination of nostalgic birthday cake flavor, crunchy cookie bites, and rich white chocolate sweetness in every bite. 🌋 Molten Whaaaat! Rich chocolate cookie dough stuffed with a gooey caramel center and loaded with chocolate chips for the ultimate chocolate lover's cookie. 🫐🍋 Berry Zest Whaaaat! Our soft, 72-hour aged blueberry cookie dough is stuffed with a vibrant lemon cookie dough center and topped with a blueberry crunch topping, creating the perfect balance of juicy berry sweetness and refreshing citrus zest in every bite. 🍓☀️ Strawberry Sunshine Whaaaat! Our soft, 72-hour aged strawberry cookie dough is stuffed with a bright, zesty lemon cookie dough center and topped with a strawberry crunch topping, delivering the perfect balance of sweet strawberry flavor and refreshing citrus in every bite. 🥜✨ Golden PB Whaaaat! A rich peanut butter cookie dough loaded with peanut butter chips and caramel chips for the perfect combination of creamy, salty, and sweet. 🍪 Mini Cookie Flight Try mini versions of three fan favorites: Classic Chocolate Chip, Cookie Monster, and Funfetti—perfect for sharing... or keeping all to yourself! This new chapter is all about bold new flavors, premium ingredients, and continuing to raise the bar for gluten-free cookies. 📍 Winter Springs Farmers Market 🗓️ Sunday, July 5th ⏰ 9 AM–2 PM 📍 Trotwood Park Come grab your favorites, discover a new one, and see why our cookies are so good you'll say... Whaaaa
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Since today is a National Waffle Iron Day, I thought I'd remind all of my gluten-free friends that waffles don't need to be disappointing. Whether you love light and crispy, belgian waffles, authentic yeasted Liege waffles, or you're looking for a high protein version, I've spent years making sure gluten-free families don't have to give up the breakfast they love. Because going gluten-free shouldn't mean sitting at the table watching everyone else enjoy the foods you miss. Recipe for the Liège waffles is in the caption below, the Belgian waffles recipe can be found on my website and the protein waffle recipe is in the carousel above (just make sure you use gluten-free oat bran). Tell me what breakfast food you miss the most and I just might make that next... Gluten-free Liège Waffles Makes 8-10 waffles 240g milk or plant milk (lukewarm) 2 1/2 tsp instant yeast 520g 1:1 gf flour 2 eggs 6 tbsp brown or maple sugar 2 tsp vanilla 1/4 tsp salt 280g soft butter 1 cup large Belgian pear sugar (I use Waffle Pantry brand) Add lukewarm milk and yeast to a large mixing bowl and let it sit for 5 minutes. Add all remaining ingredients EXCEPT for the butter and mix to form a soft sticky dough. Add the soft butter and mix until completely combined. Cover and let it rest for 1-2 hours to hydrate and proof. Fold in the pearl sugar, portion into 8-10 balls and cook according to your waffle iron instructions until light golden brown and delicious.
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Gluten-Free Italian Pizzelles ✨ These delicate, crispy Italian cookies deserve way more attention than just the holidays. They're light, buttery, perfectly sweet, and the easiest way to elevate dessert any time of year. We love them dusted with powdered sugar, but they're even better paired with a scoop of your favorite ice cream for an easy no-bake summer treat. Sandwich ice cream between two pizzelles, freeze for a few minutes, and thank me later. 🍦 Made with just a handful of simple ingredients and a pizzelle iron, they're a fun recipe to keep in your back pocket for family gatherings, BBQs, birthdays, or those nights when you want something a little special without turning on the oven. Say RECIPE and I'll send it to you! #glutenfreemomstable #pizzelle #glutenfreecookies #nobakedessert #summerrecipes
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Meet my Gluten-Free & Allergy-Friendly “Cup-Cake”- a fun twist on a classic dessert that’s perfect for summer!🧁✨ Layers of fluffy gluten-free angel food cake, fresh berries, and homemade whipped cream come together in individual cups that are easy to serve, easy to pack, and even easier to enjoy. Whether you’re headed to the beach, pool, a picnic, family BBQ, a fun summer celebration, or just sharing something special with your favorite people. This is the dessert everyone will love! Bakery-Style Gluten-Free Angel Food Cake * ¾ cup Cup4Cup Gluten-Free Flour or your favorite gluten free flour * ¼ cup gluten-free cornstarch * ¾ cup gluten-free powdered sugar * ¾ cup superfine sugar (or pulse regular granulated sugar in a food processor for 20–30 seconds) * 12 large egg whites, room temperature * 1½ teaspoons cream of tartar * ¼ teaspoon fine salt * 1½ teaspoons vanilla extract ☀️Sift together: ¾ cup gluten free flour, ¼ cup cornstarch, and ¾ cup powdered sugar Sift three times. This creates the ultra-light texture angel food cake is known for. ☀️Whip the Egg Whites: In a large mixing bowl: beat egg whites until foamy, add cream of tartar and salt. Continue beating until soft peaks form. Slowly add the ¾ cup superfine sugar, about 1 tablespoon at a time, beating continuously until the meringue becomes stiff, glossy, and holds firm peaks. ☀️Mix in: Vanilla ☀️Fold In: Using a large rubber spatula, gently fold the flour mixture into the egg whites in four additions. Fold just until incorporated. Do not overmix. ☀️Bake: Pour into an ungreased 10-inch angel food cake pan. Smooth batter out with the back of a spoon. Bake at 350°F for 35–40 minutes, or until: the top is golden, cake springs back when lightly touched, and toothpick comes out clean ☀️Cool: Immediately invert the pan and cool upside down on a baking rack for 1½–2 hours. Once cool, run a thin knife around the edges to release. More step by step instructions in the comments. What I LOVE: @cup4cup @gosupernatural @simplyorganicfoods @peteandgerrys @wholefoods @kitchenaidusa Save this post and tag someone you’d share a Cup-Cake with! #glutenfree #allergyfriendly #summerdessert #foodie #glutenfreefood
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