Your Top 10 Favorite Recipes of 2019

These are your absolute favorite recipes of 2019 from Let Them Eat Gluten Free Cake!! And guess what? They’re ALL breads!

top 10 favorite recipes of 2019

Can you believe that today is the very last day of the year, let alone the decade???? It just blows my mind! Once I hit 40, the years have really been FLYING by!

When I decided to do this post, I pretty much already knew your favorite recipes of 2019 were all going to be breads! Breads have always topped the charts on this blog of mine and for good reason. That’s what we ALL miss the most, right? And they happen to be the hardest things to make gluten free because gluten is what’s needed to make bread the traditional way.

So let’s get to it and countdown the top recipes on the blog that YOU picked!!

10. The Softest Gluten Free Rolls Ever!

Who says we can’t have the softest gluten free rolls ever? Not me…anymore!! These rolls will blow your mind and make you question whether you’re actually eating the real deal. Soft, fluffy, buttery–what more could we ask for in a gluten free roll?

the softest gluten free rolls ever

9. Delicious Gluten Free Apple Fritters

Remember those apple fritters we used to get at bakeries? The ones with cinnamon apple chunks intertwined with cobblestones of dough and drenched in a vanilla glaze? These delicious gluten free apple fritters are JUST LIKE THOSE!! You seriously won’t know the difference.

delicious gluten free apple fritters

8. Gluten Free English Muffins

Move over, Thomas’ English Muffins! We got tired of waiting for you to come up with a gluten free muffin, so we made one ourselves! These gluten free English muffins rival yours with all the nooks and crannies we’ve been missing 🙂

gluten free English muffin

7. Amazing Gluten Free Pizza Crust

Once you make this AMAZING gluten free pizza crust, you’ll never buy another prepackaged one again!  If you’re missing a great New York style pizza in your gluten free life (that folds!) look no further.  You’ve found it!  

amazing gluten free pizza crust

6. Incredible Gluten Free Yeast Donuts

Are you missing Krispy Kreme style donuts in your gluten free life? Have I got a treat for you then. You’re gonna FLIP over these incredible gluten free yeast donuts that are so much like Krispy Kreme, you’ll think you’re cheating on your gluten free self!!

incredible gluten free yeast donuts

5. Gluten Free Focaccia Bread

It’s so easy to make this wonderful gluten free focaccia bread! It’s light and airy with a crunchy top and bottom crust. Focaccia is flavored with olive oil, rosemary, sea salt, and a light sprinkling of parmesan cheese.

gluten free focaccia bread

4. Fabulous Gluten Free Italian Bread

Let me start by saying this FABULOUS gluten free Italian bread was a total accident. I am so, so glad it didn’t turn out the way I wanted it to, though! This bread is so freaking good! It’s soft and fluffy with a thin soft crust that’s just absolute perfection.

fabulous gluten free italian bread

3. Gluten Free Hawaiian Rolls

What’s a Thanksgiving dinner without a basket of soft, fluffy dinner rolls?  These gluten free Hawaiian rolls will satisfy your cravings for those buttery rolls we’ve all been missing.  I dare anyone to believe they’re gluten free!

gluten free hawaiian rolls

2. Gluten Free Artisan Bread

This gluten free artisan bread is the crusty bread you thought you’d never have again.  One bite and you’ll be in absolute HEAVEN!  Better still, NO ONE will know it’s gluten free!

gluten free artisan bread

And the #1 recipe of 2019 was…

Ultimate Gluten Free Cinnamon Rolls

These ultimate gluten free cinnamon rolls will be the best you will ever have! Warm, gooey, and SOFT, I bet you can’t stop at just one!

gluten free cinnamon roll

What was YOUR favorite recipe of 2019?

From the bottom of my heart, THANK YOU so much for making 2019 one of my best years ever!! I hope to continue to be a part of your 2020 and I wish you only the best in the new year! xoxo

10 thoughts on “Your Top 10 Favorite Recipes of 2019”

  • Kim,
    OMGosh! I’m in love with your food! I’m the only GF person in my family. I made your Hawaiian rolls for Thanksgiving and everyone inhaled them. I literally squealed “they’re fluffy! And they taste like BREAD!” and my family blinked and said “Wait. THESE are gluten free?!?”
    Thank you!!
    P.S. I made a double recipe at Christmas and everyone loved them and didn’t know.

  • Hi Kim,
    I’m so glad I’ve stumbled upon your site. Finally a gf bread that really tastes like it’s wheat cousins. I’ve only made the Glorious Italian bread, the rest will follow in short order. The crust was heavenly fresh out of the oven and came back to life again when I warmed it up the next day. I think I’ll have to make 2-3 smaller loaves and freeze them, because we cannot finish this much within a couple of days.
    I’m putting together your all purpose blend now (can’t wait to try it out in my cranberry-ricotta
    cake) and I’ve only found nonfat milk powder in instant form. Should I use that or the whole milk powder that’s not instant? How about buttermilk powder? Do you think that would work?
    Thank you for all the work you’ve done.

    • Hi, Agnes! I’m so glad you liked the Italian bread. It’s my absolute favorite!!

      The instant nonfat dry milk powder is exactly what I use. I haven’t tried any others so I don’t know how they would work.

      Cranberry ricotta cake sounds heavenly 🙂

  • Oh my goodness I just found your website and if your recipes are half as good as they look I think I’m just going to explode from happiness! I have been dying for good bread, rolls and especially cinnamon rolls! I thought those were off the menu for sure! I am waiting, not so patiently, for my superfine flour and protein powder to get here… There will be cinnamon rolls this weekend! YAAASSSSSS!

    • Haha! You’re gonna absolutely LOVE the cinnamon rolls, Carolyn!! I can’t wait for you to try them and I hope you’ll report back to me and let me know what you think 🙂

      • I made the cinnamon rolls and you were not kidding about them being amazing! They are absolutely fantastic! I’ve also made your all purpose flour blend and used it for blueberry muffins and pancakes that were simple divine! Your flour blends are my new go to flours! I don’t know how you figured out the blends but thank you so much for sharing!

        • Thanks so much, Carolyn!! The blends took a long while (a couple of years) and lots of help from my math genius kids 😜. It’s amazing how much math is involved in developing gluten free recipes.

  • I just failed miserably with the artisan bread. Before gluten sensitivity I was a baker. I have made a lot of baked goods including breads in my day. I found myself bedridden for a LONG time. When I got back to my fridge I found a loaf of cinnamon raisin bread that had been there for MONTHS, and it was still OK??? huh? Zombie bread? So I decided I needed to try my hand. I followed the instructions religiously, making a horrible mess mixing the flours. The dough initially looked wonderful! Proofed beautifully. I put it in the fridge, and got to baking it 3 days later. Well, disappointment. I kneaded the dough using the lour mix, and divided it, freezing some. It did NOT make enough for 4 loaves. I formed one half into a Boule, put it to rise, it was visibly bigger, but not very puffy. When I baked it there was no more rising and it’s a very small boule. It doesn’t have a great crumb, and didn’t seem to get enough air in. The crust is crusty, but inside it’s gooey. I can’t taste the yeast. What did I do wrong? Help! I really want to get this right!

    • Hi, Lesley! I’m so sorry your bread didn’t work the way it was supposed to. There could be a number of reasons for it not working, so I’ll start with the top ones: Did you substitute any ingredients in the bread flour blend itself? If you used a different type of rice flour (one that’s more gritty than the one I recommend, that could cause a problem). Next, did you use active dry yeast or what I recommend, fast acting/rapid rise yeast? That will also make a difference. Did you use the pan of water when baking to create the steam that will cause the oven spring? That will make a HUGE difference in the end result. This bread expands and rises MOST when in the oven so the fact that you said it hardly changed while in the oven leads me to believe the steam wasn’t there. Make sure your oven is set to the high temperature as listed in my recipe (450 degrees).

      Try all of these and let me know if there are any changes you’ve made and if you still have problems 🙂

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