'how to cook gluten-free' 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

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