Gluten Free Vegan Heavenly Hunks Copycat Recipe (Oatmeal Chocolate Bites)

Heavenly Hunks Copycat

Costco sells Heavenly Hunks, organic, gluten free, vegan/dairy-free, oatmeal chocolate bites that the gluten free community is raving about. I’ve never tried them, but here is my recipe using the same ingredients. Now, I know what people are raving about. We are addicted! Make this gluten free vegan/dairy-free heavenly hunks copycat recipe your way: with or without coconut or even add chopped nuts.

Check out the Video: Texture of Heavenly Hunks Copycat Recipe.

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Flaky Gluten Free Parmesan Pastry

Gluten Free Parmesan Pastry

– Easier Than Puff Pastry

This delicious gluten free Parmesan pastry dough may be used as is for a tasty appetizer served plain, with jam, cream cheese, salmon, deviled egg, avocado mash, and so much more. However, you can also serve it for breakfast or brunch with eggs, bacon, and more. It also makes a decadent, savory pie or egg muffin crust. We haven’t found anything that it doesn’t go with. Watch out because they are addictive!

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Gluten Free Chocolate Rolls

Gluten Free Chocolate Rolls with Icing on top representing Carla's recipe

Using the popular Gluten Free Raisin Cinnamon Rolls and Chocolate Ganache recipes, together was born an amazing treat, Gluten Free Chocolate Rolls. Cinnamon is high in histamine; therefore, if you have food allergies, this is an amazing substitution. If you don’t have food allergies, you’ll still probably be a convert…chocolate over cinnamon. Give this recipe a try. Check out the texture of the dough in the Gluten Free Raisin Cinnamon Rolls Video.

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Gluten Free Cornbread with a Bite

Slice of Gluten Free Cornbread on a saucer, topped with butter

While I have developed other gluten free corn bread recipes, this one is my favorite because it has a bit of a bite to it, instead of a cake texture. With several different corn textures, this gluten free cornbread also has a balance of tenderness with the use of oil in addition to butteriness. Despite the amount of cornmeal this recipe contains, the texture remains fluffy.

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Gluten Free Escarole Soup – Bean & Pasta

Gluten Free Escarole Soup

Escarole soup is an Italian tradition. Escarole is a less bitter variety of endive that we are used to consuming. However, in America, we often substitute other greens such as swiss chard or spinach in escarole soup. All you have to do to make gluten free escarole soup is to be sure to use gluten free pasta, if you use any at all. Throw in some cooked meat or poultry, if desired. Gluten free pepperoni adds amazing flavor!

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Tomato Free Corn Salsa – Copycat Trader Joe’s Tomato Less Corn Salsa (Sugar Free Version)

Tomatoless Corn Salsa

A delicious, sweet, completely tomato free corn salsa. Serve as a dip with tortilla chips or top Mexican food like tacos or tostadas.

While Trader Joe’s version of this tomatoless corn salsa contains sugar, this recipe is sugar free. In addition, instead of adding jalopeno peppers, you can easily omit them, as I did.

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Gluten Free Baking Spray with Flour Substitute – Gluten Free Cake Goop

Gluten Free Cake Goop

Why spend money on high-priced non-stick gluten free baking spray when you can make a better substitute at a lower cost using ingredients that you most likely have on hand. While you cannot spray this version, it works better, includes flour, and is completely gluten free. Also, learn how gluten free cake goop effects your baked goods.

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Why Won’t My Gluten Free Dough Rise?

Gluten Free Dough

If your gluten free dough won’t rise, there are a few things to check. The first thing to check is whether your yeast is good/fresh. Did you proof the yeast? All you have to do is to soak the yeast in liquid for about 10 minutes. If the yeast mixture becomes foamy on top, it is fresh.

When adding liquid to yeast or vice versa, be certain that the liquid is not too hot. Anything over about 120 degrees F may kill yeast. Also, did you use the correct rising temperature? Anything causing the yeast to reach over 120 degrees F, even a very hot oven during the rising period, can kill it.

Ideal rising temperature for an average gluten free dough is 80 degrees F. Use this temperature if your dough is a combination of gluten free flour, starches, gum or gum substitute. When using whole grains or all gluten free flour versus some flour and starch, your dough may benefit from a higher rising temperature. Instead of 80 degrees F, try 84 or even 86 degrees F.

I use the Brod & Taylor Folding Proofer/Slow Cooker for proofing (final rising of) dough. It’s great because you can set the temperature to whatever your dough requires. I like it because it contains a metal tray to place underneath the rack which creates a little steam to keep the top of the dough moist. You can achieve the same thing in your oven (place a tray of water on the oven floor), but unfortunately, an oven’s temp cannot be regulated. I highly recommend a proofer of some sort, but you certainly can make due with what you can afford.

If your yeast is fresh, one thing to ask yourself is, “Is the dough heavy in fat and/or sugar?” due to their weight, butter and sugar take longer to proof/rise. All of that fat and sugar weighs down the other ingredients. To give heavy sweet dough a boost, consider using SAF Gold Instant Yeast.

If you use too much salt, it can also retard rising because salt controls yeast action.

In addition to the above, if you add too much gum or psyllium husk, it does not allow the dough to stretch and rise easily. It is similar to adding too much dry cement to water. There is such a thing as too much structure. You have to have the correct balance of structure (gum or other binder) and liquid. To troubleshoot gluten free dough with too much binder, add more water or other liquid and allow it to rise again.

If your dough doesn’t rise enough, you can also add additional yeast the next time you make it. Of course, it will create more holes. If you add way too much, you risk your dough collapsing upon cooking, or worse, during baking.

Lastly, yeast-risen dough requires patience. Allow the dough to slowly rise, as long as needed. The perfect texture that time creates is worth the wait.