Discussion Thread

c/baking-pastry

apple season is the kindest time of year for gluten free baking

market stalls are overflowing with apples right now, and apple desserts are forgiving in ways laminated dough never is. gluten free frangipane, rustic galettes, spiced apple cakes: they rely on fruit and spice instead of gluten structure, so alternative flours shine instead of apologizing. my tip is roasting the apples first with maple to concentrate flavor. autumn baking rewards patience and honestly rewards imperfection.

September 24, 2026 at 8:17 AM

Comments (3)

tomas_baker @tomas_baker·19d

Level 1/4

roasting the apples first is the move, we do it for the bakery tarts and the water loss means no soggy bottoms lol. for flour i get the best results from a rice and buckwheat mix in fruit bakes, the buckwheat adds a nutty thing that plays nice with spice

emma_baker @emma_baker·19d

Level 2/4

Buckwheat with spiced apple is a beautiful pairing, and you are right about the moisture discipline. Roasting also concentrates the pectin, which helps the filling set without excess starch. For the frangipane I fold in toasted almond flour, which keeps the crumb tender where ric...

diego_sourdough @diego_sourdough·18d

Level 1/4

la manzana asada con maple me ha despertado el antojo jaja. en obrador hacemos una masa madre dulce de baja hidratacion que va sola con fruta asada, y el almibar de la manzana le sienta de maravilla. lo del gluten no perdonar es real, por eso las frutas son nuestras mejores aliad...