'Elizabeth Barbone' on Serious Eats

Gluten-Free Powdered Sugar Doughnut Muffins

Breakfast is a place where carbohydrates reign supreme. Bagels, toast, muffins, and doughnuts are the mainstays of the first meal of the day. And when you introduce a gluten allergy into the mix, breakfast becomes a bit more of a challenge. Our own Elizabeth Barbone has come up with a solution to this breakfast pastry challenge with her Powdered Sugar Doughnut Muffins from How to Cook Gluten-Free. More

Gluten-Free Powdered Sugar Doughnut Muffins

Breakfast is a place where carbohydrates reign supreme. Bagels, toast, muffins, and doughnuts are the mainstays of the first meal of the day. And when you introduce a gluten allergy into the mix, breakfast becomes a bit more of a challenge. Our own Elizabeth Barbone has come up with a solution to this breakfast pastry challenge with her Powdered Sugar Doughnut Muffins from How to Cook Gluten-Free. More

Gluten-Free Cornbread

Is it just us or is cornbread deceptively tricky? On paper it reads simple enough but it can easily be too dry or too caky, overly sweet or not sweet enough. With all of those variables, it seems as though eliminating the gluten would be a recipe for disaster, but somehow our go-to gluten-free gal Elizabeth Barbone has created a bang-up recipe for Gluten-Free Cornbread in her latest, How to Cook Gluten-Free. Perfectly moist and springy, you'd never suspect that this cornbread was made with rice flour and xanthan gum in place of all-purpose wheat flour. More

Cook the Book: 'How to Cook Gluten-Free'

How to Cook Gluten-Free is a well-illustrated guide by our own gluten-free columnist Elizabeth Barbone that walks readers through the fundamentals of gluten-free meal planning, pantry stocking, as well as the hows and whys of ingredients and substitutions. This week, we're forgoing gluten and breaking out the rice flour, xanthan gum, and tapioca; enter to win your copy here! More

Blondies

The following recipe is from the August 12 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! I think that I might be the only person in the whole world who prefers blondies... More

Cook the Book: Lemon Bars

"Nice to meet you, xanthan gum." --Fresh squeezed lemon. Photograph by jamelah on Flickr Having just returned home from gathering my gluten-free baking supplies, I must say that I am not envious of gluten-intolerant people. It saddens me to think... More

Cook the Book: Easy Gluten-Free Baking

Last week's episode of Top Chef Masters was a real insight into the limitations of a gluten-free diet. The challenge was to create a vegan, soy-free, and gluten-free dish for guest judge and actress Zooey Deschanel. When the completing chefs heard about Deschanel's dietary limitations they were flummoxed. Without meat, dairy, wheat, or soy, coming up with a tasty recipe was a challenge indeed. Michael Chiarello was the big winner with his quinoa pasta with salsa verde and gremolata, tomatoes, and crispy basil leaf. Art Smith's strawberry rice milk ice cream with almond brittle was the least favorite dish of the episode and sadly, got Smith eliminated. It's not surprising that dessert proved to be the most difficult course to... More

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