With a little patience (this bread takes about 16 hours from start to finish), a sturdy mixer, and a few gluten-free flours, homemade gluten-free panettone is fairly easy. More

My original recipe made a classic skillet cornbread, gluten-free, of course. After taking a look at it, I decided to swap out a couple of ingredients: brown butter replaced flavorless vegetable oil, and brown rice flour replaced white rice flour. I thought the brown butter's nutty-caramel flavor called for just a touch of sweetness, so I added a little maple syrup. More

One day I received an email from Rosie. She told me that while she didn't consider herself a baker, she always baked pumpkin bread for her family. This bread became an integral part of her family life. Although she was coping well with her celiac diagnosis, she really missed the pumpkin bread—as did the rest of her family. After a little tinkering in the kitchen, I created a gluten-free version of Rosie's spicy, sweet bread. Here's that recipe. If you have your own recipe you'd like me to adapt, click through to find my contact info so you can send it to me. More

Gluten-free bread. I'm the first to admit it suffers from a bit of a bad reputation. The premade loaves tend to be expensive and homemade recipes often are dense and fall apart when sliced. What's a gluten-free eater to do? Live without bread? My answer to that is an emphatic "No!" Gluten-free bread can be wonderful. For my first column on Serious Eats, I wanted to share my recipe for Easy Sandwich Bread. Let's get baking! More