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Overhead view of marzipan on plate
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About Nicole Hunn

Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough!

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8 Comments

  1. Marjan Crabtree says:

    Marzipan…not gluten-free? WHAT? I like the idea of making it yourself but am sure that marzipan here in the Netherlands is GF

    Reply
    1. gfshoestring says:

      Marjan, I’m glad you are able to find affordable gluten free marzipan easily in the Netherlands. That is not the case here in the United States.
      Nicole

      Reply
  2. Richard Schmitt says:

    Will this work with regular Gluten Free All Purpose Flour? Or only with Almond?

    Reply
    1. gfshoestring says:

      Marzipan is, at its very essence, almond paste with a an egg white as a binder. So it won’t work with all purpose gluten free flour, I’m afraid, Richard. I have other recipes in the gluten free confectionery category here on the blog. Maybe you’d prefer one of those?

      xoxo Nicole

      Reply
  3. Ligea says:

    You just opened a new window in my world, Nicole! I make big GF cakes and Marzipan is great for all kinds of figures and decorations (when the client can eat almonds, that is). Thanks so much!

    Reply
    1. gfshoestring says:

      Excellent, Ligea! I know what you mean – it really opens up possibilities. :)
      xoxo Nicole

      Reply
  4. Jennifer Sasse says:

    so. I am not a fan of marzipan that you can buy – it just seems stale or something so I’m excited to try some fresh stuff. Could you use this to cover a cake? or is it too soft? can I punch things out of it with a sugar puncher (they were on mega clearance and I had to buy them) when rolled out?
    AND!!! I’m excited to say i just got a scrapper because I see you use it all the time. So ready for this bread book! can’t wait!!

    Reply
    1. gfshoestring says:

      Hey Jennifer! You can definitely use this to cover a cake and to mold, etc. The more confectioner’s sugar you add, the stiffer it will get it. You can also add some cornstarch instead of all confectioner’s sugar so that it doesn’t get so sweet that it masks the almond taste. :)
      xoxo Nicole

      Reply