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.
What won over my banana-hating husband was the texture of these banana pancakes. Really fluffy. And unlike banana bread, they don't have an aggressive banana flavor; it's more of a banana whisper.
Recently I stopped by a friend's home as she was baking oatmeal cookies. The thick batter she dropped onto baking sheets looked absolutely full of oats. The recipe called for three cups of rolled oats to only one cup of flour. Now that's an oatmeal cookie. She described the flavor: "a bowl of sweet oatmeal but in cookie form." I went home to create a gluten-free version.
Like wheat-based buttermilk biscuit recipes, you only need a wooden spoon to put this recipe together. Since the recipe comes together so quickly, it's one of the easiest breads you can make to go alongside a meal. And the leftover biscuits are fabulous the next morning toasted and spread with jam!
I decided to convert my fudgy brownie recipe to rice-free and dairy-free. It was a fairly easy conversion that resulted in flavorful and moist brownies made with sorghum flour.
Inspired by spicy hot chocolate, these cookies warm up a cold winter day.
A New England favorite, these mild crackers bake up light and crisp and are the perfect accompaniment to a bowl of soup or a hearty chowder.
Grapefruit zest adds a burst of sunny citrus flavor to this dense and surprisingly lower-fat pound cake.
Know someone on a gluten-free diet? Any of these gifts will make their holiday season tastier and their baking life more enjoyable.
This is one holiday gluten-free dessert you can enjoy in minutes.
With all the turkey and side dish talk around Thanksgiving, breakfast often gets overlooked. Yet with a house full of guests on a holiday weekend, it's fun to serve something special for breakfast.
Forget the candy, my favorite treat at school Halloween parties were the frosted marble cupcakes. These are swirled with a chocolate and pumpkin batter.
This traditional New England bread is steamed, giving you a sturdy, dense loaf. It's normally made with a combination of whole wheat flour, rye flour, and cornmeal, plus a little molasses for sweetness, brown bread has an earthy, almost bitter flavor. For this gluten-free version, use brown rice and sorghum flour instead. It tastes almost identical to the original loaf I grew up eating.
These are so light and fluffy, they're almost like a savory doughnut hole. Savory doughnut hole? Sign us up.
Soft pretzels are just about perfect. They're chewy, salty and great with everything from a beer to a salad. The thing is: they're chewy. And gluten-free flour doesn't do chewy well. But this year I decided I didn't want to go through another football season or Oktoberfest without one. So I started tinkering with a gluten-free recipe.
Recently the front page of my local paper trumpeted bad news: "Slim pickings for area's apple crop." The combination of warm March temperatures and an April freeze led to a poor apple-growing season and early fall apples. So make the most of the apple crop with these hand pies!
Moist and tender, the flavor from this loaf comes from the combination of whole grain gluten-free flours, cocoa powder, and freshly grated zucchini.
This cobbler is naturally egg-free and can be made dairy-free by replacing the butter and milk with dairy-free alternatives. A delicious way to take advantage of blueberry season.
To me, fried chicken means one thing: skin on, bone in Southern fried chicken. So when a Serious Eater asked for a gluten-free conversion of Ree Drummond's (The Pioneer Woman) fried chicken recipe, it surprised me when they pointed me to a recipe for skinless, boneless fried chicken strips. But this gluten-free rendition actually turned out pretty tasty.
Most summer suppers pair well with garlic bread. Yet sometimes the craving for garlic bread strikes when the gluten-free bread box is empty. If that happens, consider making a batch of these savory muffins.
Turning on the oven to roast potatoes during the summer seems silly. But summer foods, including pesto, caponata, and fresh tomato sauce, pair so well with potato gnocchi that it's worth the hour or so of extra kitchen heat. Starchy potatoes provide the structure that we need for this gluten-free gnocchi.
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!...