'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 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

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

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