Explore by Tags

Entries tagged with 'how to cook gluten-free'

Gluten-Free Whoopie Pies

Serious Eats Caroline Russock 1 comment

We thought we'd conclude our week of gluten-free adventures on a sweet note with these classic Whoopie Pies from Elizabeth Barbone's How to Cook Gluten-Free. Well, not exactly classic since they forgo the wheat flour, but pretty darn close. More

Gluten-Free Powdered Sugar Doughnut Muffins

Serious Eats Caroline Russock Post a comment

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 Roasted Tomato Pizza

Serious Eats Caroline Russock Post a comment

This Gluten-Free Roasted Tomato Pizza forgoes tomato sauce in favor of slowly roasted grape tomatoes. They top the par-baked crust alongside caramelized onions, artichoke hearts, and fresh mozzarella for a pie that tastes fresh and very light, almost more flatbread than pizza. More

Gluten-Free Yeast-Raised Pizza Crust

Serious Eats Caroline Russock 2 comments

Just because gluten can't be a part of your life doesn't mean you have to live without pizza. Our own gluten-free guru Elizabeth Barbone has created a rice flour based Yeast-Raised Pizza Crust that can take on any topping combo without cracking or drying out, the way so many GF adaptations do. More

Gluten-Free Cornbread

Serious Eats Caroline Russock 1 comment

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

Gluten-Free White Sandwich Bread

Serious Eats Caroline Russock 4 comments

A life without bread is not a life that we'd like to experience. Think about it: no sandwiches, no toast, no breadcrumbs. It really would be a tragedy. Thankfully our own Elizabeth Barbone, author of How to Cook Gluten-Free has come up with a solution for those who are wheat-intolerant. And if it weren't enough that her White Sandwich Bread is gluten-free, it's also dairy-free to boot. More

More Posts