A while back we wrote about microwave-baking as a convenient way to make cake for one (gluten-free or otherwise). Today, I wanted to talk about a different way to make cake for one: with a recipe designed for a small batch.

A new book published by Ontario home economists, titled The Gluten-free Baking Book: 250 Small-batch Recipes for Everything from Brownies to Cheesecake, promises just that. Although I haven’t reviewed the book to be able to speak to the quality of the recipes, I thought the premise alone was worth a write-up.

Some people don’t have a microwave or prefer to minimize their use of one. And even the most microwave-loving person out there occasionally craves a baked good that needs more traditional treatment.

Note that I said “baked good,” not “goods”. Unless you’re cooking for a large group, the yields of many conventional gluten-free recipes can be unwieldy. Or dangerous for your diet (who can resist a freshly-baked gluten-free muffin or three, especially when the options are to eat quickly or let your hard-earned money grow moldly and sad?).

While it’s not so hard to halve a recipe, often this still leaves too much food for one or two people. And scaling a recipe much farther down can be difficult on a molecular level, given the finicky, scientific nature of baking (and gluten-free baking in particular).

According to the Winnipeg Free Press, the $27.95 paperback was created with a nod to the higher costs of gluten-free ingredients, and after authors Donna Washburn and Heather Butt, “heard time and time again how much people crave variety and the ability to bake something that is quick, easy to clean up and doesn’t require hours of baking in the kitchen.”

The article goes on to say that the book includes

  • how to find baking equipment for smaller batches, techniques and ingredients.
  • a glossary to guide readers to the ingredients that can be used in gluten-free baking
  • the nutrient content in every recipe
  • recipes for pizza, muffins, brownies, cakes, crisps, puddings, cupcakes and other baked goodies in two to four size servings.

To order the book (available in the US and Canada) or learn more, visit the authors’ website bestbreadrecipes.com. Or, visit publisher Robert Rose for a preview of the book’s interior and a link to add it to your Amazon wish list.

Do you have a favorite small-batch recipe?