Hi, I’m Carolyn, and welcome to my kitchen! I’ve been baking for nearly 50 years…and for almost 20, I’ve been baking gluten-free. Like many of you, I didn’t choose to give up gluten... but I wasn’t about to give up good bakes, either. This podcast is all about making delicious recipes that just happen to be gluten-free. Whether you’re new to this way of baking or you’ve been at it for years, you’re in the right place. I can walk you through it, and we can make something gluten-free and delicious together. Click the link for more of me and a FREE recipe too. https://linktr.ee/ChillyBakes
Chilly Bakes Gluten Free
Claim This Podcastby Carolyn Hillyer
5.0(7 reviews)
79 episodes
Updated Bi-weekly
Accepts GuestsHas Sponsors
67
Podcast Authority
BetaGoodBased on show quality, social media presence, reviews, charts, and more
Quality68
Social0
YouTube86
Engagement77
Podcast Overview
Hi, I’m Carolyn, and welcome to my kitchen! I’ve been baking for nearly 50 years…and for almost 20, I’ve been baking gluten-free. Like many of you, I didn’t choose to give up gluten... but I wasn’t about to give up good bakes, either. This podcast is all about making delicious recipes that just happen to be gluten-free. Whether you’re new to this way of baking or you’ve been at it for years, you’re in the right place. I can walk you through it, and we can make something gluten-free and delicious together. Click the link for more of me and a FREE recipe too. https://linktr.ee/ChillyBakes
Language
🇺🇲
Publishing Since
10/20/2021
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67
Podcast Authority
BetaGoodBased on show quality, social media presence, reviews, charts, and more
Quality68
Social0
YouTube86
Engagement77
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excellent
Episode Length
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Recent Episodes
June 14, 2026
Ice Cream Ganache?
Host Carolyn shares her experience creating a moist gluten-free marble cake with a unique ice cream ganache glaze.
April 24, 2026
The scone that celebrates spring flowers deliciously.
<p>Hi Bakers,</p><p>If you want an unusual scone, you need to try this one! Delicious, tender almond scones are drizzled with cherry blossom glaze for a light, floral flavor you can’t find anywhere else. Get the powder online and be sure to use good-quality almond extract for the best possible flavor. Are you brave enough to try it? I hope you do and send me the photos. Enjoy! ~Carolyn</p><p><br></p><p><strong>Gluten-Free Almond Scones with Cherry Blossom Icing</strong><br>Makes ten 2.25” scones</p><p><br></p><p>DRY<br>2 cups Cup4Cup Multipurpose Flour (Original blend with milk powder)<br>1/2 cup blanched almond flour<br>1 teaspoon Koda Farms Sweet Rice flour<br>1/2 teaspoon salt<br>1 1/2 teaspoons baking powder<br>1/2 teaspoon baking soda<br>4 tablespoons granulated sugar<br>1/2 cup cold butter, cut into chunks</p><p><br>WET<br>1 large egg*<br>2 tablespoons unsweetened applesauce<br>1/3 cup half and half</p><p>1/4 cup buttermilk</p><p>1/2 teaspoon almond extract</p><p>1/4 teaspoon vanilla extract</p><p>Optional: 1/4 cup cream or egg wash for brushing the tops of scones before baking</p><p>1/2 cup sliced blanched almonds</p><p><br></p><p>Cherry Blossom Icing </p><p>1/2 teaspoon dried cherry blossom powder</p><p>1 cup powdered sugar</p><p>2 tablespoons water </p><p>1/2 teaspoon cherry juice or food coloring </p><p><br>Preheat the oven to 400F and place the rack in the middle position. Mix the flours, baking powder, baking soda, and sugar in a large mixing bowl. Add the cold butter and cut it into the dry mixture until it resembles crumbs with a few larger bits of butter remaining. <br>In a medium-sized bowl, whisk the wet ingredients together. Add just enough of the wet ingredients to the dry to make a stiff dough. Scrape the dough out onto a lightly floured counter and pat it into a large circle. The height of the dough should be about 3/4” tall. Cut out using a 2.”25 biscuit cutter. Place the scones on a lined cookie sheet and then brush with cream and sprinkle with sliced almonds. Bake for about 10-14 minutes or until browned on top and springs back when pressed in the middle. Cool on a rack for about 15 minutes while you make the icing.</p><p>In a small mixing bowl,, combine powdered sugar and cherry blossom powder. Add cherry juice and water gradually to achieve a thick icing you can drizzle. You don’t want it too watery or the scones can get soggy. Enjoy! Scones are best enjoyed the day you make them, but they will last in the fridge or freezer and can be carefully reheated in the microwave or toaster oven on low. </p>
March 4, 2026
Better than the classic? Espresso Toffee Chocolate Chip Cookies
<p>Hi Bakers,</p><p>Why do you need another chocolate chip cookie recipe? The classic is the perfect cookie, but if you want something a little richer, a bit bougier with some layers of flavor, you really need to try this version. I wasn’t prepared for how much I loved it. The sea salt with rich buttery toffee, espresso, and chocolate is to die for and something you need to try at least once. I ended up, adding one more egg yolk that you don't see or hear on camera, use the amounts listed in the recipe. Please make them and let me know if you crowned a new cookie king in your life. Enjoy! ~Carolyn</p><p><br></p><p>PS Here is the toffee recipe link if you want to make some instead of buying it. <a href="https://www.chillybakesglutenfree.com/english-toffee/">https://www.chillybakesglutenfree.com/english-toffee/</a></p><p><br></p><p><strong>Gluten-Free Espresso Toffee Chocolate Chip Cookies</strong></p><p>Makes ~20 cookies</p><p><strong>Dry</strong></p><p>2 1/3 cups Cup4Cup multipurpose flour</p><p>1 tablespoon Oat Flour</p><p>1 tablespoon instant espresso powder (use 1.5-2 if you want a strong espresso flavor)</p><p>1 teaspoon Koda Farms Sweet rice flour</p><p>½ teaspoon baking soda</p><p>½ teaspoon salt</p><p>¼ teaspoon xanthan gum</p><p><strong>Wet</strong></p><p>12 tablespoons (1½ sticks) of butter, melted and cooled</p><p>1 cup packed brown sugar </p><p>½ cup granulated sugar</p><p>1 large egg</p><p>3 large egg yolks </p><p>1 teaspoon vanilla extract</p><p>1 teaspoon yellow sweet potato, cooked and mashed well</p><p>1 1/2 cups semi-sweet chocolate chips (if you use oversized chips, as I did you only need 1 cup)</p><p>1/2 cup English toffee chunks*</p><p>Optional: large grain sea salt crystals to top cookies with</p><p><br></p><p>In a medium-sized bowl, whisk together flour, oat flour, espresso powder, rice flour, baking soda, salt, and xanthan gum. Set aside.</p><p>In a microwave-safe bowl, melt the butter. Stir in granulated and brown sugar. Next, thoroughly mix in the sweet potato and smash any lumps completely with a rubber spatula. If the mixture is hot, let it cool a bit and then add the eggs, egg yolks, and vanilla. Mix well and scrape down the sides of the bowl as needed.</p><p>Add the dry ingredients to the butter mixture and mix for a few minutes until the dough comes together. Stir in chocolate chips and toffee. Scoop the dough into ~2 tablespoon-sized portions and refrigerate the dough for at least two hours or overnight.**</p><p>Preheat the oven to 350 degrees. Make sure the rack is in the center position. Space cookies a few inches apart to make room for spreading. Bake for about 13-18 minutes or until cookies are crisped on the edges but still soft in the center. Let sit for 5 minutes on the sheet, then move to a rack to cool completely. Store in the fridge for up to a week. Enjoy!</p><p>*I made the toffee, but you can add pieces of a ready-made toffee bar instead.</p><p><br></p><p>**If you freeze the dough, let it sit out for 30 minutes before baking.</p><p><br></p>
79 total episodes available with 1 transcripts
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- What is Chilly Bakes Gluten Free?
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This podcast updates bi-weekly.
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This podcast is available on 8 platforms including Apple Podcasts, Spotify, and more. You can also use the RSS feed directly.
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