Chocolate Chip Cookies​

Chocolate Chip Cookies​

1. Place frozen cookie dough balls onto lined baking sheet 2cm apart
2. Let cookie dough come to room temperature
3. Bake at 350F for 10-15 minutes
4. Let cool on tray for 2 minutes before moving to a wire rack to cool completely
5. Enjoy!

Double Chocolate Chip Cookie

Double Chocolate Chip Cookie

1. Place frozen cookie dough balls onto lined baking sheet 2cm apart
2. Let cookie dough come to room temperature
3. Bake at 350F for 10-15 minutes
4. Let cool on tray for 2 minutes before moving to a wire rack to cool completely
5. Enjoy!

Pizza Dough

Pizza Dough

1. Let pizza dough thaw
2. Place layer of parchment on top of counter with cornmeal on top
3. Place pizza dough on cornmeal with more parchment on top of dough
4. Squish with a cookie sheet to desired thickness
5. Remove top layer of parchment and transfer to cookie sheet (bottom parchment too!)
6. Place your favourite onto the dough
7. Bake at 400F for 20 minutes or until desired crispiness

Cinnamon Buns

Cinnamon Buns

1. Let cinnamon buns come to room temperature
2. Remove plastic wrap and tin foil coverings
3. Bake at 350 for 13 minutes
4. Rotate tray and bake for 15 more minutes
5. Insert a thermo-probe for internal temperature of 190F. Once this internal temperature is reached remove from oven. Otherwise, continue baking for increments of 3 minutes.
6. Remove from oven and let rest for 5 minutes before enjoying.

Dinner Buns

Dinner Buns

1. Let dinner buns come to room temperature
2. Remove plastic wrap and tin foil coverings
3. Bake at 350 for 10 minutes
4. Rotate tray and bake for 10 more minutes
5. Insert a thermo-probe for internal temperature of 190F. Once this internal temperature is reached remove from oven. Otherwise, continue baking for increments of 3 minutes.
6. Remove from oven and let cool before enjoying

We bake all our cakes and breads gluten-free with love and care. Enjoy fresh, delicious treats made just for you!

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The Celiac Baker
2003 Tudor Glen
ST. ALBERT, Alberta T8N3V4

(587) 290-4161

theceliacbaker@outlook.com

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