After creating a recipe for gluten-free vanilla layer cake, two things came to mind: cake is awesome and I should bake more cake. This time, I thought I'd try a dairy-free chocolate version of the yellow cake I recently made.
'gluten-free Tuesday' on Serious Eats
Light, crisp, and fluffy gluten-free multigrain pancakes with chocolate chips and blueberries make for a rich and satisfying breakfast.
When I'm not sure what dessert to bring to a picnic, this is what I make. Unlike juicy summer fruit pies, you can eat this simple gluten-free chocolate chip jam pie without a plate and fork—a nice bonus for outdoor meals.
Like wheat-based buttermilk biscuit recipes, you only need a wooden spoon to put this recipe together. Since the recipe comes together so quickly, it's one of the easiest breads you can make to go alongside a meal. And the leftover biscuits are fabulous the next morning toasted and spread with jam!
Light and tender buttery gluten-free biscuits.
I decided to convert my fudgy brownie recipe to rice-free and dairy-free. It was a fairly easy conversion that resulted in flavorful and moist brownies made with sorghum flour.
Inspired by spicy hot chocolate, these cookies warm up a cold winter day.
Gluten-free chocolate and chili roll-out cookies.
A New England favorite, these mild crackers bake up light and crisp and are the perfect accompaniment to a bowl of soup or a hearty chowder.
Grapefruit zest adds a burst of sunny citrus flavor to this dense and surprisingly lower-fat pound cake.
A rich and moist gluten free cake soaked in an aromatic grapefruit glaze.
This is one holiday gluten-free dessert you can enjoy in minutes.
Forget the candy, my favorite treat at school Halloween parties were the frosted marble cupcakes. These are swirled with a chocolate and pumpkin batter.
This traditional New England bread is steamed, giving you a sturdy, dense loaf. It's normally made with a combination of whole wheat flour, rye flour, and cornmeal, plus a little molasses for sweetness, brown bread has an earthy, almost bitter flavor. For this gluten-free version, use brown rice and sorghum flour instead. It tastes almost identical to the original loaf I grew up eating.
These are so light and fluffy, they're almost like a savory doughnut hole. Savory doughnut hole? Sign us up.
Tender, fluffy potato gnocchi, without the wheat flour.
Chocolate and strawberries are one of my favorite dessert combinations, which I usually enjoy in the form of chocolate-covered strawberries. So when a reader asked me to convert her mother's recipe for chocolate strawberry cheesecake tart, I lept at the chance. (And wondered why I'd never made a chocolate berry tart before!)
These muffins are vegan, allergen-free, gluten-free, and low-fat! And they taste great.
For a cake with such whisper-soft texture, chiffon cake certainly made some noise when it entered the food scene. The recipe was created—and kept top secret for around two decades—by a salesman-turned-caterer named Harry Baker. Capitalizing on its popularity, General Mills released the recipe along with the claim that it was, "The first new cake recipe in 100 years." (Sounds like something Don Draper would write, doesn't it?)
[Photographs: Elizabeth Barbone] The recipe makes a classic poutine, only gluten-free. To serve your poutine nice and hot, this flow works well: Prepare fries up to final frying stage. Prepare gravy. Keep warm over low heat. Be sure to whisk...