Gluten-Free Nougat

Ingredients

• 1.5 cups certified gluten-free all-purpose flour blend or almond flour 1.5 cups certified gluten-free all-purpose flour blend or almond flour
• 0.75 cup granulated sugar or coconut sugar 0.75 cup granulated sugar or coconut sugar
• 0.5 cup unsalted butter or coconut oil, softened 0.5 cup unsalted butter or coconut oil, softened
• 2 large eggs, at room temperature 2 large eggs, at room temperature
• 1 tsp pure vanilla extract 1 tsp pure vanilla extract
• 0.5 tsp salt 0.5 tsp salt
• 1 cup certified gluten-free chocolate chips or dried berries, or other filling of choice 1 cup certified gluten-free chocolate chips or dried berries, or other filling of choice

Instructions

1. 1

   Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving some overhang to easily lift the nougat out later. This preparation ensures the nougat won't stick and makes for easy removal.

2. 2

   In a large mixing bowl, cream together the softened unsalted butter (or coconut oil) and granulated sugar (or coconut sugar) using an electric mixer on medium speed for about 3-4 minutes, until the mixture is pale and fluffy. Gradually beat in the room temperature eggs, one at a time, ensuring each is fully incorporated before adding the next, then mix in the pure vanilla extract until fragrant.

3. 3

   Add the certified gluten-free all-purpose flour blend (or almond flour) and salt to the wet ingredients. Gently fold them in with a spatula until just combined, being careful not to overmix; you want to avoid developing any toughness in the nougat.

4. 4

   Carefully fold in your chosen mix-ins, such as the certified gluten-free chocolate chips or dried berries, distributing them evenly throughout the batter. Spoon the mixture into the prepared baking pan and spread it out evenly with your spatula, ensuring a consistent thickness for even baking.

5. 5

   Bake in the preheated oven for approximately 30-35 minutes, or until the nougat is set and a toothpick inserted into the center comes out clean. Allow the nougat to cool completely in the pan on a wire rack for at least 2-3 hours; gluten-free baked goods often firm up significantly as they cool, achieving their final texture.

Nutrition (per serving)

Tips & Notes

• Almond flour browns faster than conventional flour — tent with foil if the top colors before the center is set.
• Separate eggs when cold (the yolks are firmer), then let whites come to room temp before whipping.
• Softened butter should hold a fingerprint but not be greasy — if it melts on touch, it's too warm for creaming.