This gluten-free all-day lemon cakes is one of those confections that goes equally well with a morning cup of coffee or a post-dinner, end of the day drink.
Gluten-free chocolate chip peanut butter cookies or peanut butter-chip chocolate cookies? We tackle both so you'll never have to choose.
Part cookie, part brownie, this brownie brittle is as easy to make as it is to eat. A batch comes together in under 30 minutes. While the brittle tastes great on its own, adding chocolate chips, chopped nuts, and other toppings takes it over the top.
It took several test batches to get them just right, but these gluten-free fig bars inspired by classic Fig Newtons are a dream come true: Lightly orange-scented, tender cookie surrounding a sweet and flavorful dried-fig filling.
Homemade gluten-free pasta is often gummy, gritty, and disappointing. Not this version. Made with brown rice flour, tapioca starch, and xanthan gum, it results in beautiful, tender noodles once cooked. The dough more eggs per cup than traditional wheat-based fresh pasta does: Don't omit that extra egg, it makes a big difference.
Inspired by a James Beard recipe for strawberry shortcakes that uses hard-boiled egg yolks in the dough, this gluten-free version makes shortcakes that are light and tender, yet sturdy enough to stand up to spoonfuls of macerated strawberries. In fact, the shortcakes are so good, they're delicious plain too.
Inspired by classic Quaker Chewy Granola Bars, this gluten-free version made with marshmallows, almonds, and chocolate chips nails the textbook chewy texture and delicious, candy bar-like flavor. While these bars contain dairy, they can easily be made dairy-free by using an equal amount of coconut oil in place of the butter.
Here's a question I ask each year when Easter candy hits the shelves: why are regular Reese's peanut butter cups gluten-free but the seasonal shapes, like eggs, not gluten-free? While I'm sure it has something to do with how the seasonal items are shaped, the whiny part of me just wants to say, "Whhhhhhhy?!?!" So instead whining and spending yet another Easter without one of my favorite candies, I decided to make a batch myself. It may not be quite as easy as picking up an egg or two at CVS, but the process isn't hard—it just requires the right tools and a little time.
After creating a recipe for gluten-free vanilla layer cake, two things came to mind: cake is awesome and I should bake more cake. This time, I thought I'd try a dairy-free chocolate version of the yellow cake I recently made.
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.
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!...