Sugar Free and Gluten Free Holiday Baking Guide

Homemade Baking Powder

This gluten-free baking powder works beautifully in your recipes. You can absolutely use a store-bought option, but I consistently get better lift and texture with this homemade version.

If purchasing baking powder, choose a certified gluten-free, aluminum-free brand, such as Bob's Red Mill Double Acting Baking Powder or Rumford Baking Powder.

Ingredients:

• 1 cup cream of tartar

• 8 tablespoons baking soda

• 1 cup arrowroot starch (arrowroot powder)

Instructions:

1. Whisk thoroughly to fully combine.

2. Transfer to a 1-quart glass jar using a funnel.

3. Seal tightly, then shake again to ensure even distribution.

4. Label and date. Store in a cool, dry place.

Shelf Life

Best used within 6–12 months. For strongest results, start with fresh ingredients and store in a tightly sealed container in a cool, dry place.

If you’re unsure of potency, stir 1 teaspoon baking powder into 1/3 cup hot water. It should bubble immediately and vigorously. If not, it’s time to replace it.

Using Homemade Baking Powder in Your Recipes

Use this homemade baking powder as a 1:1 replacement for store-bought baking powder.

If a recipe calls for both baking powder and baking soda, use this baking powder as written and still include the baking soda. Each plays a different role in structure and browning, and they are not interchangeable.

Why This Works:

Cream of tartar (acid) + baking soda (base) creates the rise, while arrowroot prevents clumping and keeps the mixture dry and shelf stable.

Safer Sweeteners for Baking

My signature Safer Sweetener™ blend combines allulose, xylitol, pure stevia extract powder, and monk fruit extract powder to create balanced sweetness and excellent baking results without added sugar.

About my Safer Sweetener Blend

My Safer Sweetener Blend is designed to create balanced sweetness and reliable structure in baked goods without the bitterness or cooling aftertaste common with many sugar substitutes.

It is built on allulose as the primary component and supported by carefully selected sweeteners that work together to mimic the performance of traditional sugar.

This blend allows for a 1:1 replacement for sugar in most recipes while maintaining proper texture and flavor.

Blend Components

Allulose is the primary component of the blend and provides the foundation for texture and browning. When combined with finely ground blanched almond flour, it produces light browning and tender centers without the bitterness or cooling aftertaste common with some sugar substitutes.

Allulose is a naturally occurring rare sugar found in small amounts in foods such as figs and raisins. Commercial allulose is produced through an enzymatic conversion of plant-derived sugars. It is not refined or bleached in the same way as traditional white sugar. Allulose is reported to have minimal impact on blood glucose compared with traditional sugar.

Allulose is approximately 70% as sweet as sugar. In this guide, it is used as part of the Safer Sweetener Blend, which is calibrated to provide balanced sweetness and perform as a 1:1 replacement for sugar in baking.

Beyond cookies, allulose offers additional functional benefits. It helps prevent baked goods from becoming overly firm when frozen. In baked goods, this contributes to a more pleasant texture when frozen, lending a slight chew when eaten straight from the freezer which is my favorite way to enjoy these cookies.

In frozen desserts such as ice cream, allulose contributes to a smoother consistency and a scoopable texture directly from the freezer.

Birch-Derived Xylitol

Xylitol adds sweetness closer to traditional sugar and helps round out the flavor of allulose. Use birch-derived xylitol or an organic source. Conventional xylitol is typically derived from genetically modified corn and is not recommended here.

Important: Xylitol is toxic to dogs. Even small amounts can be harmful. Keep all ingredients, dough, and baked goods out of reach of pets.

Pure Stevia Extract Powder

Pure stevia extract powder is used in very small amounts to enhance overall sweetness without adding bulk or bitterness. In this guide, it is used as part of the Safer Sweetener Blend.

For these recipes, Sweet Leaf stevia packets are used as the source of pure stevia extract.

Monk Fruit Extract

A small amount of organic pure monk fruit extract powder is used to further balance sweetness.

Use pure NOW Foods brand organic monk fruit extract powder, not commercial blends that often contain erythritol or other fillers which will throw off the blend ratios.

Safer Sweetener Blend

600 g (3 cups) allulose

200 g (1 cup) birch-derived

xylitol6 packets pure stevia extract powder

5 g (1 teaspoon) pure organic monk fruit extract powder

Mix thoroughly and store in an airtight container. Label and date. 

Jano’s House Seasoning

This is how good cooking becomes great. Make a custom seasoning blend WITHOUT added oils, sugars, MSG, dyes, gums, or other additives. It’s fast, easy, and so, so good. Use this on all things savory! Lawry’s was always my go-to seasoning probably because that’s what my mom always used. Have you ever read the label? They finally removed the MSG, but it still has sugar, additives, and oil in it. We don’t want to add unnecessary ingredients that affect our health on a subtle level. So, I started with a basic formula and kept adjusting it until I got it “just right”. We love the rosemary in it (make sure it’s finely ground). It can be left out completely or replaced with a flavor enhancing herb that your family loves. To save money, purchase your herbs and seasonings in bulk and preferably get them organic.

Makes 1 cup

Ingredients:

·       1/2 cup fine ground Celtic grey salt

·       1/8 cup black pepper

·       1/8 cup onion powder

·       1/8 cup garlic powder

·       1 T smoked Paprika

·       1 T sweet HUNGARIAN Paprika

·       1/2 T ground rosemary (optional)

·       1 teaspoon ground thyme (optional)

·       1 T organic celery salt

·       ½ teaspoon organic cayenne pepper (optional)

Instructions:

1.     Mix thoroughly and place into a tall spice shaker bottle with sifter top (holes for shaking).  Larger batches can be made by doubling or tripling all ingredients.

2.      Store in a glass jar with a tight-fitting lid. This should be fine for up to one year if the ingredients are fresh from the get-go.

3.     Label and date.

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Note: For gluten free baking, we recommend blends from Bob's Red Mill, Cup for Cup or King Arthur.  These are considered the most reliable to achieve the best results. Use blends that are 1:1 conversion for traditional all-purpose

white flour.  Rely on manufacturers' websites for a starting point with your recipes.

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