Next time you feel a cold coming on, reach for your spice cabinet and your fridge’s produce drawer to rev up your immune system. With antioxidant, anti-inflammatory and sometimes even antibacterial qualities, spices have long been prized for their medicinal qualities. From breakfast to dinner, […]
What to bake between Thanksgiving pies and holiday cookies? This easy-to-make bundt cake. It’s the perfect transitional baked good—low-maintenance and flavor-wise, reminiscent of both the pies of your recent past and the cookies of your near future. And the texture? Well, check out the close-up: […]
THAT’S GOOD PIE! These are the golden words every piemaker hopes to hear. When Art of the Pie owner and author of Art of the Pie: A Practical Guide to Homemade Crusts, Fillings, and Life Kate McDermott serves her pies, no one believes they’re gluten-free. […]
Two words: Double. Decker. Two more words: Pumpkin. Caramel. Sure, everyone has a classic pumpkin pie recipe they love—I know I do. But, if you want a real showstopper, this is hands-down your pumpkin pie. So, I did what any baker in my position would […]
Gluten-free pie on your menu? From start to finish, I break down everything you need to know—from how to build your pie pantry, how to measure flour, how to make and roll out pastry dough and how to make a cookie crust and a grain-free, nut crust. Gluten-free or not, baking is a science and ingredients are part of the formula.
I’m a sucker for cinnamon goo, but sometimes I just want instant gratification. I don’t always have the patience to gather all the ingredients necessary, make my own yeasted cinnamon roll dough, wait for it to proof all day or overnight—or sometimes twice. This recipe […]
This recipe is a throwback to the days when muffins were actually good for you. You know how much I love my sweets, but these days most muffins you find at your local bakery, supermarket or even in your own recipe box could be labeled […]
Grab one of these snack bars for your next on-the-go breakfast or afternoon pick-me-up. Do you want to know the best thing about making your own snack bars? You know exactly what ingredients you put in them. You also know just how healthy you can […]
Back when Isaiah was first diagnosed with gluten intolerance more than 10 years ago, people didn’t even know what “gluten” was. Do you remember the era of the crumble-into-a-million-pieces, dry-as-sandpaper gluten-free bread? Okay, so what does that have to do with potstickers? Oh, that’s right, […]
It’s nearly the end of October and I’m finally getting into the pumpkin mood. It’s been such a mild fall on the East Coast—I’m talking in the 80s—so turning on the oven has been a slow start. Now that we’re in the steady 50s, I’m […]
This loaf cake is a take on a dessert I devoured in Brooklyn years ago. Al di La is one of those restaurants where you feel instantly as if you’re eating in your grandma’s dining room. There’s an incredibly warm, welcoming vibe that just feels like home. That’s true […]
I’ll be celebrating the unsung hero of cakes—The Loaf Cake—with recipes on my blog all week long. Sure, loaf cakes don’t exactly deliver the glory of a beautifully-decorated, three-layer cake or even the cuteness of a cupcake. In my kitchen, they’re my low-maintenance cake loves. Let me explain: You stir the ingredients […]
It’s definitely no thanks to me that my kids love broccoli. Maybe I can blame my mom for only feeding me broccoli rabe and romanesco growing up. Somehow, broccoli just seemed, well, boring. These days, I only enjoy broccoli two ways—blended into a creamy soup and roasted until […]
Cheesecake used to intimidate me. So many baking rules—and so many cheesecake flavors to choose from! I had a few ripe bananas sitting on my kitchen counter and instead of making the usual banana bread, I decided to try something new and go beyond my comfort zone. The result? This incredibly decadent, light and airy cheesecake. It’s super fancy-looking with its decorative design of dulce de leche, but don’t let that intimidate you—it’s really easy to make!
Muffin tops are making a comeback… at least in my house! Here’s my logic: They’re easy to make, take half the time to bake, are perfect for grab-and-go and the kids (and I) love them! So what’s my favorite part of this recipe besides the fact that it undoubtedly yields the best part of a muffin? It’s incredibly flexible—flavor-wise—so go ahead and swap in ingredients you already have in your fridge or pantry.
I didn’t grow up in a household famous for its perfectly crisp fried chicken, made from a great great grandmother’s recipe passed down from generation to generation. My reality of fried chicken was years stalled by a fear of frying and worse even—greasy, soggy chicken. This recipe for crispy fried chicken was my reawakening. It was born out of necessity as most things this delicious do. When Isaiah was diagnosed with his gluten and dairy intolerances, fried chicken was off the menu—literally—since we’d often get our fill of fried chicken, a popular menu item at Brooklyn restaurants, only when we dined out.
I may not be Irish, but I can definitely enjoy a great shortbread cookie! Yes, shortbread is traditionally associated with and did, in fact, originate in Scotland, but its popularity spread into Ireland, especially given the quality of their butter. If you’re dairy-free like Isaiah was when he was first diagnosed with gluten intolerance, go ahead and swap in non-hydrogenated shortening or dairy-free buttery spread or sticks. The trick to these ultra flaky, melt-in-your-mouth shortbread cookies isn’t the butter you’re thinking. It’s peanut butter.
There’s a reason I used to own a bakery… I love sweets! This is the ultimate chocolate loaf cake. I’ve always loved the combination of chocolate and peanut butter. If peanut butter isn’t your thing, leave the frosting off completely and sprinkle with confectioners’ sugar if you like.
During the long, cold winter months, my kids know all too well that I could happily subsist on soup alone. I find it both comforting and nourishing. Even better, it’s an easy going dish—or meal, if you’re me. I love that soup doesn’t have to be complicated, allows for improvisation and if we were to boil soup down to its very essence, it really is whatever you make of it. That’s true for so many choices we consciously make in life—both in and out of the kitchen.
WHO: Jeff Hertzberg, M.D., and Zoë François, Artisan Bread in 5
BOOK: Gluten-Free Artisan Bread in Five Minutes a Day: The Baking Revolution Continues with 90 New, Delicious and Easy Recipes Made with Gluten-Free Flours
RECIPE: Gluten-Free Cinnamon Buns with Cream Cheese Icing
These thumbprint cookies are a filled version of ultra-tender, not-too-sweet Russian tea cakes, which are remarkably similar to Mexican wedding cakes or those divine crescent-shaped Austrian cookies made with almonds or hazelnuts instead of walnuts or pecans. The combination of rice and oat flours makes these especially tender and flavorful.
WHO: Brittany Angell, brittanyangell.com
BOOK: Every Last Crumb: Paleo Bread and Beyond
RECIPE: Gluten-Free, Dairy-Free Cinnamon Roll Cookies (nut-free and grain-free, too!)
To enter for your chance to win, just share a favorite cinnamon treat in the comments below.*
This year even I can’t keep track of all of the Thanksgiving recipes I’ve made through the years so I’ve compiled the most popular ones here in a single, easy-to-find menu. Happy Turkey Day to you and your family!
I’ve been busy baking up gluten-free, dairy-free Thanksgiving desserts for you (and the Food Network)! Here’s hoping you have a sweet Thanksgiving. These desserts are healthy, too, but I swear you’d never know it!
Before I ever even came close to conquering yeasted cinnamon buns, I made these pancakes to satisfy that craving. They actually resemble cinnamon buns, too, down to their cinnamon swirl and sugary icing. My family and I have always been fans of Bisquick, but after trying the gluten-free version from the supermarket, we weren’t convinced that it was a perfect substitute. So I studied the ingredients on the original mix and replicated its taste and texture.
My friends Peter and Kelli Bronski of the popular blog, No Gluten, No Problem, have just released their new cookbook, Gluten-Free Family Favorites: The 75 Go-To Recipes You Need to Feed Kids and Adults All Day, Every Day—a great collection of easy, foolproof recipes for those of us who would like to get dinner (and maybe even dessert!) on the table as often as possible.
Just last month I had a chance to join George Bryant of Civilized Caveman Cooking and Juli Bauer of PaleOMG along with my longtime friend Brittany Angell for a paleo dinner in NYC. Of course, we went to Hu Kitchen, a known paleo- and gluten-free friendly restaurant and juice bar. We left well fed—and completely satisfied. I even took their famous chocolate bars home with me (my favorite flavor is the Almond Butter + Puffed Quinoa).
Cream puffs can be intimidating—gluten-free or not. But when gluten-free pioneer Carol Fenster is teaching you how to make them, you know you’re in good hands! I first meet Carol when I was in Chicago doing a doughnut cooking demonstration (I made these Maple-Glazed Gluten-Free, Dairy-Free Pumpkin Doughnuts) at the Gluten-Free & Allergen-Free Expo. I watched as she taught an audience full of people how to make gluten-free baguettes. Her calmness and baking expertise made me feel like it was possible to make any of Isaiah’s favorite foods gluten-free.
I’d love to introduce you to one of my old Food & Wine magazine colleagues and longtime friend, Laura B. Russell. These days, we travel in the same gluten-free circles, doing cooking demos around the country. Today, I’m excited to support her new cookbook, Brassicas: Cooking the World’s Healthiest Vegetables and share her recipe for Gluten-Free White Pizza with Arugula and Prosciutto.
It’s not every day that Isaiah, now a junior in high school, comes home with a homework assignment that involves baking. Of course, he sprung it on me last minute, but luckily I had all of the ingredients on hand. Isaiah chose the recipe, which comes from the website, Que Rica Vida, and I adapted it to be gluten-free.