There's one go-to recipe I believe all bakers need: a single-layer cake. There's a time and place for multi-layered cake (usually birthdays and other celebrations). But a single-layer cake isn't about celebration, it's about simplicity.
Quick and easy pretzel sandwiches are stuffed with a chocolatey cream cheese filling for a no-bake gluten-free dessert.
Until recently, chicken and dumplings weren't part of my life. The dish has always appealed to me, but on chilly nights, I usually go straight for chicken soup. Plus, I wasn't sure how it would translate to a gluten-free diet. But given how cold this winter's been, we'd grown more than a little tired of chicken soup, so I finally decided to change things up and give a dumpling recipe a run for its money.
During the last cold snap, I really wanted cookies but I didn't want to move away from my place in front of the fire for more than a few minutes. Solution: bar cookies. I'd get to enjoy the flavor of chocolate chip cookies without having to get off the couch every ten minutes or so to swap pans in and out of the oven.
The secret ingredient to this gluten-free cheesy broccoli soup? Velveeta. (You won't regret it!)
From cut-out cookies to the ubiquitous cheese and cracker tray, the holiday season often feels like it's knit together with strands of stringy gluten. For your friend who follows a gluten-free diet, here are some gifts that they can enjoy during the holiday season and beyond.
The simplicity of this recipe makes it ideal for the busy holiday season. When your house fills with guests and you want to make something that doesn't require too much work, these sweet, spiced scones are a perfect solution.
Last week, we took you through the basics of making sweet and savory pie crusts in The Serious Eats Guide to Making Gluten-Free Pie. Now we've got the ultimate, super-basic recipe for the best gluten-free pastry pie crust we can muster.
Anyone who has attempted to bake a pie without gluten knows it can be tricky. Which flour should I use? How can I get the crust to have a flakey texture? Should I just use a boxed mix? That's why we put together the Serious Eats Guide to Making Gluten-Free pie—to help you navigate these questions and make sure that absolutely everyone at your table gets to indulge in one our favorite desserts
Ask anyone who makes latkes what they think of their recipe (or their mother's or grandmother's recipe) and most will tell you that "it's the best." And they're right. I mean, we're talking about fried potatoes here. So when I decided to create sweet potato latkes to celebrate Thanksgivukkah, I didn't want a recipe that competed with my traditional potato latkes. After all, that recipe is the best, so why mess with it?
Crisp and chewy gluten-free sugar cookies with M&M's. An updated classic!
I created this recipe recently when my attempts at baked apple cider doughnuts failed miserably. One batch of doughnuts emerged from the oven with a crumb way too delicate for a doughnut. As I grumbled that the doughnuts tasted like quick bread, I realized...the doughnuts tasted like a quick bread! I stopped grumbling and poured the remaining batter into a mini-loaf pan. Sure enough, it made a perfect loaf of bread.
In name, Dutch Apple Pancakes—which are also called German Pancakes or Dutch Babies—sound similar to traditional pancakes. In reality, they're more like a popover. You cook up some apples and sugar together in a skillet and then simply whisk together an eggy batter, pour it in, and bake. About fifteen minutes later, a majestically puffy pancake comes out of the oven.
Gluten-free pumpkin doughnuts are baked and tossed with a cinnamon and sugar coating.
Prior to going gluten-free, the zucchini bread recipe I loved used bleached, white flour. I figured that millet flour would give me the benefits of a whole grain without stepping on the toes of the spices that I love to coax out in my zucchini bread.
Whether you're baking up a batch of muffins or a family-style breakfast cake, this gluten-free recipe is a delightful, not-too-sweet celebration of blueberry season.
Light, crisp, and fluffy gluten-free multigrain pancakes with chocolate chips and blueberries make for a rich and satisfying breakfast.
For a long time, a doughnut pan sat on my shelf gathering dust. Maybe I used it once, I don't know. But I do know why I hesitated to use the pan: I thought baked doughnuts were simply doughnut-shaped muffins. And when I want a doughnut, I want a fried affair, not a masquerading muffin. But then this recipe appeared, and I knew it was time to take the baked doughnut plunge.
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.
At least once a week, I read that the gluten-free diet doesn't include pasta, pizza, or bread. Wrong. We eat those foods; they're just made from gluten-free grains, like rice, quinoa, and corn. And, like wheat-based foods, some are awesome and some are awful. But back to the pasta comment. The thought of giving up pasta makes me cringe, too. I've put together some tips on how to cook dry gluten-free pasta, so that if you're gluten-free, you don't need to live without pasta in your life.
If you're in the mood for bread but it's too hot to turn on the oven, then I've got the perfect recipe for you. Hearty but delicate, this versatile flatbread goes well with whatever lands on your summer table, from barbecue to the simplest garden salad. Made quickly in a hot skillet, they're an easy way to enjoy bread without waiting for it to rise. And although they may resemble "wraps," they're best eaten out of hand.
I love this cake for many reasons: it's easy to make, pairs well with summer fruits, and is dairy-free. But most of all, I love how it seems to transform depending on how you serve it. With a cup of tea in the morning, it resembles a breakfast cake; toasted and served with macerated berries spooned over the top, it's suddenly an elegant summer dessert.
A simple, elegant tart for those nights you have a handful of random ingredients at home.
Tart rhubarb filling pairs nicely with the grainy-sweetness of this gluten-free crust.
Recently, I went to make a batch of peanut butter cookies and realized I was out of sweet rice flour. So I tried this flour-free cookie recipe. Just peanut butter, sugar, an egg, and baking soda—that's it.
Not only do I prefer the texture of boxed cake, I also love the ease. Open a box, dump in a few ingredients and in two minutes you have batter. Would it be possible, I wondered, to create a homemade, gluten-free, one bowl cake recipe? Turns out, the answer is yes. This cake, which was inspired by the classic gluten-filled Hershey's "Perfectly Chocolate" recipe, comes together quickly. White rice flour, cornstarch, and just a little sweet rice flour combine to create a cake that has a texture that's very similar to boxed cake—only better.
An almost no-bake pizza. I've topped a crisp gluten-free crust with greens, tomatoes, Kalamata olives, cucumbers, feta and red onions. To finish, I like a drizzle of tangy dill sauce....
Gluten-free chocolate cake plus cream cheese make for yummy cake truffles!...