Gluten-Free Jam Drops

Ingredients

• 2 cups gluten-free all-purpose flour blend (ensure it contains rice flour, tapioca starch, and potato starch) 2 cups gluten-free all-purpose flour blend (ensure it contains rice flour, tapioca starch, and potato starch)
• 1 tsp xanthan gum (omit if your GF flour blend already contains it) 1 tsp xanthan gum (omit if your GF flour blend already contains it)
• 1 tsp certified gluten-free baking powder 1 tsp certified gluten-free baking powder
• 0.5 tsp salt 0.5 tsp salt
• 1 cup warm unsweetened plant-based milk (like almond or soy) 1 cup warm unsweetened plant-based milk (like almond or soy)
• 2 large flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, let sit for 5 minutes) 2 large flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, let sit for 5 minutes)
• 3 tbsp melted refined coconut oil or other neutral vegetable oil 3 tbsp melted refined coconut oil or other neutral vegetable oil
• 4-6 tbsp your favorite jam or preserves 4-6 tbsp your favorite jam or preserves

Instructions

1. 1

   In a large mixing bowl, whisk together the certified gluten-free flour blend, xanthan gum (if using), certified gluten-free baking powder, and salt. Ensure there are no clumps and the dry ingredients are evenly distributed, which should take about 1 minute.

2. 2

   In a separate medium bowl, combine the warm unsweetened plant-based milk, prepared flax eggs, and melted refined coconut oil. Whisk these wet ingredients together until well incorporated and slightly frothy, about 1-2 minutes.

3. 3

   Pour the wet ingredients into the bowl with the dry ingredients. Stir with a spatula or wooden spoon until just combined and a soft, slightly sticky dough forms. Be careful not to overmix; gluten-free doughs can become tough if overworked, and this should take about 2-3 minutes.

4. 4

   Lightly flour your hands with a bit of gluten-free flour or use a small cookie scoop to portion the dough. Roll each portion into a ball and place them on a baking sheet lined with parchment paper, leaving about 2 inches between each cookie. Use your thumb or the back of a spoon to create an indentation in the center of each dough ball, about 1/2 inch deep, and then fill each indentation with about 1 teaspoon of your favorite jam or preserves. This process should take approximately 10-15 minutes.

5. 5

   Bake in a preheated oven at 375°F (190°C) for 18-22 minutes, or until the edges of the jam drops are lightly golden brown and the centers are set. The jam should be bubbly and slightly caramelized. Allow the jam drops to cool on the baking sheet for 5-10 minutes before carefully transferring them to a wire rack to cool completely. This cooling period is crucial for their texture and should take at least 30 minutes.

Nutrition (per serving)

Tips & Notes

• Too much xanthan gum makes baked goods rubbery — stick precisely to the recipe amount.
• Tapioca starch creates a slightly chewy, stretchy texture in GF baked goods — a welcome trait for pizza crust and flatbreads.
• Check that your baking powder is labeled gluten-free — some brands use grain-based fillers — look for certified gluten-free on the label.