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Sample Recipes for Low-moisture Baked Food Products


After extensive research and testing, numerous recipes for non-hazardous baked food products as well as non-hazardous frosting are available for free from the website, Launch a Cottage Food Farmstead Bakery. Particular emphasis was placed on creating recipes that use homegrown produce or locally secured ingredients from area farmers' markets. The website also includes detailed packaging options for baked food products and market display ideas to help maximize sales.

Below are a few more recipe possibilities:

Pita Bread, from Farmstead Chef by Lisa Kivirist and John D. Ivanko


Yield:  6 pitas.


Ingredients for Pitas:


2 ¼ t. dry active yeast (one .25 oz. package) 

1 ¼ c. warm water 

2 t. salt

3 c. flour

1 t. canola oil


Directions for Pitas:


•  In the large bowl of an electric mixer, mix yeast in warm water.   Let stand five minutes.  Stir in salt and enough flour to make a soft dough.

• With dough hook of mixer on low speed or by hand on a floured surface, knead about 8 minutes until smooth and elastic.  Do not let rise.

•  Divide dough into six equal pieces.  Knead each piece individually for one minute.

•  Roll each piece into a 5-inch circle.  Sprinkle flour on a baking sheet.  Place circles on baking sheet and let rise in a warm place until doubled, about one hour.

•  Flip circles and place upside down on lightly oiled baking sheets.  Bake at 500 degrees for 5 to 10 minutes.  Remove from baking sheets and cool on wire racks.


Pita Chips Crackers, from Farmstead Chef by Lisa Kivirist and John D. Ivanko


Yield: 36 crunchy, salty chips.


Directions for Pita Chips:


•  Cut each pita into 6 pie-shaped “slices.” 

•  Take olive oil (about ½ c. for 6 pitas) and add 2 t. salt (garlic salt or seasoning salt works well) and about 2 t. dried herbs like oregano and basil to taste.

•  Brush chips on one side with oil mixture using a pastry brush.

•  Place on cookie sheet and bake at 350 degrees until they start to crisp.  Watch closely—probably about 10 minutes—to avoid making them too crispy or burnt.  

•  Flip chips over, brush again with olive oil mixture, bake for about 5 more minutes until crispy.

•  When out of oven, brush one more time lightly with olive oil.


French Baguette, from Farmstead Chef by Lisa Kivirist and John D. Ivanko


Yield:  2 loaves.




2 ¼ t. dry active yeast (one .25 oz. package)

1 c. warm water (warm to the touch)

2 T. sugar

2 T. canola oil

1 ½ t. salt

3 c. flour

1 T. canola oil for the pans and baking sheet




•  In a large bowl of an electric mixer, dissolve yeast in warm water.  Beat in the sugar, oil and salt.

• With the dough hook of mixer on low speed or by hand, gradually add in flour to form a soft dough. Mix (or knead by hand) until smooth and elastic, about 6 to 8 minutes.  Place in a lightly oiled bowl, turning once to oil the top.  Cover and let rise until doubled in size, roughly for one hour.  

•  Punch dough down and return to bowl.  Cover and let rise for another 30 minutes.  Punch dough down.  

•  Turn out onto a lightly floured surface.  Shape into two loaves 12 inches long and 2 inches wide.  Place loaves on lightly oiled baking sheet.  Cover and let rise until doubled, about 30 minutes.  

•  With a sharp knife or kitchen shears, cut diagonal slashes two inches apart across top of loaf.  

•  Bake at 375 degrees for 30 minutes or until golden brown.  Remove from pan and place on a wire rack to cool.


Sugar Cookies


The Sweet Adventures of Sugarbelle offers a classic, basic sugar cookie recipe.

Launch a Farmstead Bakery with Recipes and Resources
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