Baked By Helga

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Baked By Helga

Gluten free Home Baker located in San Diego, California

10/16/2024

Thanksgiving orders are open!

02/22/2024

Many people have been asking me for a written menu.
This is something I quickly wrote up, but I do much more than this. Feel free to make any requests or message me with questions!
Everything is gluten free, and I can accommodate other allergies upon request.

02/18/2024

❗️ NEW PRODUCT ❗️

Cream cheese stuffed bagel bites, available with a selection of toppings!

Ps. i saw the comments requesting recipes, I will get to them soon, I just have been extremely busy!

02/07/2024

The past few weeks I got quite busy with experimenting with pastries!

I have had fantastic luck creating cannolis, focaccia bread, bagels, croissants and cheese danishes.

Feel free to comment if you want a recipe for any specific item!

Remember, if you are located in San Diego, you are able to buy all these goodies from me!

01/23/2024

Do you see these beautiful crusts?? 😍😍
I can teach you how to make them!

Honestly it couldn’t be any easier.

The most important thing is to make sure you have a food processor.

Ingredients:
-2.5 cups of flour
-1/2 tbsp sugar
-1/2 tsp salt
-1/2 lbs (2 sticks) cold butter
-7 tbsp ice water

1. Add flour, sugar and salt into the food processor and pulse a couple of times to mix it.
2. Cut up your cold butter into small cubes and add it into the food processor. Mix until it resembles a crumbly fine meal.
3. Get a cup of ice water. I go straight to my fridge for ice and add water from the fridge dispenser as well.
Add in 7 tbsp of ice cold water and mix until the dough has all come together.

You are literally done!!
This recipe makes 2 single or 1 double crusts.

Here is my magic trick:
Lay down plastic wrap on your counter, add half of the dough ball on it. Place another big piece of plastic wrap over, then roll it out with your rolling pin. The plastic wrap prevents it from sticking anywhere.
You can roll it out into your thinner crust shape.
If you want to use it right away, make sure you place it in the fridge for 15-20mins so it gets a bit more firm, which makes it easier to work with!

This dough also stores well in the freezer for up to 3 months.

To get that nice golden crust, simply give the dough an egg wash before baking.

01/18/2024

Many times I have been asked if I would do catering/ take out for regular food. I thought about it for a while, then a touching story made me give in!
Here are some items I made for take out dinner for a very lovely family. Everything is gluten free and vegetarian.

Vegetable pot pie
Spinach and mushroom quiche
Baked mac and cheese
Baked feta pasta
Green beans

01/16/2024

Sharing pictures of cakes I have made so far. Of course all of them are gluten free, and about half of them are dairy free as well!

01/13/2024

Strawberry and cream cheese crepe cake 😍

I have been using this recipe for many years.
I grew up in Hungary, where we have crepes as an entree. Usually you start with glouash soup or bean soup, then move onto crepes. We roll them up and use many different fillings, such as jam, cinnamon sugar, cottage cheese or shredded apples.

Ingredients:
-1 cup of flour
-1 tbsp sugar
-pinch of salt
-3 eggs
-2 cups of milk

Mix all ingredients together with a hand or stand mixer. Make sure there are no lumps remaining from the flour.

Make sure to let the batter rest in the fridge for at least 15 minutes.

Grab a non stick pan, heat it up on medium heat, then pour about a half a ladle of batter at a time. Swirl the pan around to make sure the batter covers all the bottom, and the crepe is thin.

Once the edges start to brown, flip it with a spatula.

Serve it with your preferred filling warm or cold!

01/10/2024

At some point I have become the San Diego gluten free churro lady! 😁
I always have fun making and perfecting recipes that you can’t really find elsewhere locally.
It’s such a treat to have something you haven’t had in years, or because not finding something locally for so long, thinking you can never have it again.

This recipe is truly easier than you think!

Ingredients:
-1/2 cup water
-1/2 cup milk
-8 tbsp unsalted butter
-1 tsp sugar
-1/4 tsp salt
-1 tsp vanilla extract
-1 cup flour
-4 large eggs

1. In a medium saucepan over medium heat, add water, milk, butter, sugar, salt and vanilla.
Bring to a boil stirring frequently.

2. Remove from heat and add the cup of flour.
Keep whisking until it’s incorporated.

3. Add back onto medium heat, and stir until there is a light film forming on the bottom of the saucepan and the dough comes together in a ball.

4. Transfer to a mixing bowl and use an electric or stand mixer with a paddle attachment to mix for a few minutes to cool the dough. (You do not want to make scrambled eggs by adding in eggs while the dough is still hot)

5. Once the dough has cooled, add in eggs one buy one, until each is fully incorporated.

6. Once the dough is smooth, cover the bowl with a plastic wrap and keep it in the fridge for a few.

7. While the dough is resting, start heating your oil, and mix your cinnamon sugar.

8. Transfer the dough into a piping bag, pipe 3-4 inch long logs into the hot oil and fry until nice and brown, turning it around in the oil.
Move to a paper towel so the excess oil can drain, then roll into cinnamon sugar.

For serving, you can eat as is, or also serve it with caramel or chocolate dipping sauce on the side!
Enjoy!

01/07/2024

Rosca de Reyes day!
I had a couple of orders for them today, as well as Monday if anyone else would like a late one!
I truly had a lot of fun making these, such a cool dessert!

01/05/2024

It is important to me to try and make as many ingredients at home as possible. This way I know the exact quality of everything that goes into my desserts.

Here is my Lady Fingers recipe

Ingredients:
-3 large eggs separated
-1/2 cup sugar
-1/2 teaspoon vanilla extract
-1/4 teaspoon salt
- 1 cup all purpose flour
-5 teaspoons of cornstarch
- powdered sugar for dusting

Instructions:

1. Pre heat your oven to 350, and line your baking pans with parchment paper.
2. Place the egg yolks, 1/4 cup sugar, vanilla, and salt in a large mixing bowl. Beat on medium speed until pale and fluffy.
3. Place egg whites in a separate bowl. Beat egg whites until they form soft peaks. While beating, slowly add in 1/4 cup of sugar.
4. Give a stir to the egg yolk mixture to freshen it up (sugar might sit on the bottom after a while), then fold the egg whites into the egg yolks.
5. Sift the flour and cornstarch into the mixture and fold just until mixed and no streaks remain.
Important note: Gradually add the flour, if you dump it in all at once, it will deflate your egg mixture.
6. Transfer the batter into a piping bag with a medium round tip. Pipe about 4 inch logs on your parchment paper. You can pipe slowly to make sure they are tall.
Important note: Dust the ladyfingers with a good amount of powdered sugar before baking.
This will ensure that they stay in shape and don’t deflate.
7. Bake 12-15 minutes, until golden brown, then dust with powdered sugar again after you remove them from the oven.

They can be used shortly after, or you can store them in an airtight container at room temperature for up to 2 weeks.

Address

San Diego, CA
91945

Website

http://www.instagram.com/bakedbyhelga

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