The Flourless Workshop
Gluten Free Recipes
Brown Butter, Thyme, Apple Muffins
These gluten-free breakfast muffins are made with grated apple, nutty brown butter, and a subtle note of fresh thyme. Comforting without being sweet, they’re designed for mornings, snacks, or a lightly savory pastry moment.
Yields 10–12 muffins
Prep
150 g apple, peeled & grated
115 g butter, browned and cooled
Dry
140 g almond flour
90 g oat flour (certified GF)
1 ½ tsp baking powder
½ tsp baking soda
½ tsp kosher salt
Wet
2 large eggs
120 g brown sugar or maple sugar
80 ml milk or almond milk
1 tbsp fresh thyme leaves, finely chopped
Method
Heat oven to 375°F / 190°C. Line muffin tin.
Whisk dry ingredients.
Whisk eggs and sugar, then add milk + brown butter.
Fold in apple and thyme.
Combine with dry ingredients gently.
Scoop into tins, filling ¾ full.
Bake 18–22 min until domed and fragrant.
Cool before packing.
Blood Orange, Sesame, Vanilla Poundcake
A moist, sliceable gluten-free pound cake made with fragrant blood orange zest and juice, vanilla bean, and extra-virgin olive oil. Finished with toasted sesame for subtle nuttiness and depth. Not overly sweet — designed for coffee, breakfast, or afternoon tea.
Yields 1 Standard Loaf
Dry
120 g almond flour
80 g buckwheat flour
40 g tapioca starch
1 ½ tsp baking powder
½ tsp kosher salt
Wet
3 large eggs, room temp
150 g honey
Zest of 2 blood oranges
120 ml fresh blood orange juice
120 ml extra-virgin olive oil
1 tsp vanilla extract or paste
Finish
2 tbsp white or black sesame seeds
Method
Heat oven to 350°F / 175°C.
Line loaf pan.
Whisk dry ingredients thoroughly.
In a separate bowl, whisk eggs and sugar until pale.
Add zest, juice, olive oil, and vanilla.
Fold wet into dry just until smooth.
Pour into pan, sprinkle sesame evenly on top.
Bake 45–55 min, until deeply golden and set.
Cool fully before slicing.
Chocolate, Sea Salt, Tahini Snack Bars
Rich but balanced gluten-free chocolate bars made with tahini for depth and a soft, fudgy crumb. Finished with flaky sea salt. Not too sweet, not cakey — a refined, adult chocolate bar.
Yields 8×8 pan, 9–12 bars
Dry
90 g almond flour
30 g cocoa powder
½ tsp baking powder
½ tsp kosher salt
Wet
2 large eggs
150 g coconut sugar
120 g tahini (well-stirred)
80 ml olive oil
1 tsp vanilla
Finish
Flaky sea salt
Method
Heat oven to 350°F / 175°C. Line pan.
Whisk dry ingredients.
Whisk eggs and sugar until smooth.
Add tahini, olive oil, and vanilla.
Fold in dry ingredients just until combined.
Spread evenly into pan.
Sprinkle lightly with flaky salt.
Bake 20–25 min for fudgy texture.
Cool fully before slicing.