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How to Make Gluten-Free Fresh Pasta

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. More

Gluten-Free Tuesday: Peanut Butter Eggs

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. More

Gluten-Free Tuesday: Chicken and Dumplings

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. More

Gift Guide: For the Gluten-Free Home Cook

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. More

The Serious Eats Guide to Making Gluten-Free Pie

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 More

Gluten-Free Tuesday: Sweet Potato Latkes

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? More

Gluten-Free Tuesday: Apple Cider Bread

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. More

Gluten-Free Tuesday: Dutch Apple Pancake

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. More

How to Make Buttery-Sweet Gluten-Free Corn Cookies

@Grisha--For people like myself who have celiac disease, the gluten-free diet isn't a fad. It's my joy-- and a privilege-- to write this column for people who live on a restricted diet.

Gluten-Free Fluffy Lemonade Pie

@fleder and SueBoo--Sorry about that! The corrections are listed above.

Easy Gluten-Free Plum Cobbler

@DreamSong777--Hmmm, I haven't had that experience. Like most cobblers, the topping was a bit wet right on top of the fruit but not sandy. As for the egg, I'd worry that it would make the batter too wet.

Gluten-Free All Day Lemon Cake With a Choice of Toppings

@Fieldofpoppys--It sounds like it needed to be mixed a little more before going into the pan. Also, I haven't doubled the recipe. Perhaps next time try it without doubling? :-)

Gluten-Free All Day Lemon Cake With a Choice of Toppings

@Fieldofpoppys--That is so weird. I've tested the recipe with white rice flour but usually make it with brown. So it wasn't the brown rice flour. Hmmm...Did you make any other ingredient swaps?

How did the batter look before baking?

Gluten-Free Fresh Pasta

@Conniehatch--Did you include the xanthan gum? I've made this recipe many times and have never had it turn out wet. Hopefully we can get to the bottom of this. :-)

Gluten-Free All Day Lemon Cake With a Choice of 2 Toppings

@kalajo--Sorry about that! The sugar is now in the recipe. It's 3/4 cup!

Gluten-Free Tuesday: Graham Crackers

@Viv Ann E--That should work. If the dough seems soft, an experience I've had with arrowroot in the past,add two tablespoons more rice flour. Let me know how it goes.

How to Make Crispy, Crunchy, Totally Addictive Gluten-Free Brownie Brittle

@Gina_--Hmm...good question. My first thought is that they would crack when pressed together with a hot marshmallow and chocolate. Perhaps don't spread the batter out as thin. Try spreading it out to about 16 x 11-inches. And when the brownie comes out of the oven, cut it into large squares right away.

Gluten-Free Brownie Brittle

@IndyAmy--I don't bake with artificial sweeteners; so I can't give you a certain answer. I believe Splenda for baking would work. It's a 1:1 swap. As for stevia? I don't believe it would work in this recipe.

Gluten-Free Brownie Brittle

@Mendoncook--Absolutely! Brown rice flour works great in this recipe!

Gluten-Free Brownie Brittle

@Grapist--Nice combo! Let me know how it goes!

@DrGaellon--I didn't test the recipe with wheat flour but I think using 2 ounces of all-purpose flour should work!

How to Make Crispy, Crunchy, Totally Addictive Gluten-Free Brownie Brittle

@Jammin--I didn't test this recipe with wheat flour. However, you could swap the 1/2 cup plus 1 tablespoon of white rice flour for 1/2 cup of all-purpose wheat flour. I believe it will work well. As for materially better? This brittle is awesome. I can't imagine how wheat would make it better, just slightly different. :-)

How to Make Crispy, Crunchy, Totally Addictive Gluten-Free Brownie Brittle

@Sillygirl--If you click on the blue bar that says "get the recipe", you'll find all the amounts plus the method. Enjoy!

How to Make Gluten-Free Fig Bars

@Craig_Hochscheid--I was born with a variety of life-threatening food allergies (tree nuts, soy, sesame) and celiac disease. At the time, there were few safe prepared foods. My favorite as a kid? "Popcorn cookies!" I thought they were the greatest thing ever. Only they weren't popcorn and they weren't cookies. They were rice cakes my mom rebranded, if you will, as "popcorn cookies".

In the eighth grade, my class trip was to Washington, DC. We lived in NY and it would be the first time I'd ever set food on a plane. I was so excited. However, my parents were called to the school. Because of my allergies, the school decided I was not allowed on the trip. My school required that I attend school during the three days my classmates were on the trip. I sat in an empty room, no lie, for three days and did worksheets.

Despite my food allergies, I decided that I wanted to learn how to bake. So off I went to the Culinary Institute of America where one chef-instructor told me I was a waste of his time because my allergies would preclude me from "significantly contributing to the industry."

The reason I attended the CIA was to learn how to bake so I could apply those techniques to allergen-safe food for people like me.

Over the last few years, you're right, the term gluten-free (along with nut-free, peanut-free, and egg-free) became more mainstream.

What does this mean for me? It means that occasionally I can eat out at a restaurant that serves gluten-free food. It means that I can buy gluten-free ingredients to create recipes like the ones you see in this column (a few years ago, I would have had to order ingredients through a catalog), and it means that I can buy a box of mainstream breakfast cereal--something that was unthinkable only a handful of years ago.

Will the bubble burst? Sure! Are folks eating gluten-free who aren't diagnosed with celiac disease? Yup!

As I've mentioned, the availability of gluten-free foods, recipes, and menus has improved my life and the lives of many like me. What I'm wondering is how does it adversely affect you so much that you hope it goes away?

Gluten-Free Fresh Pasta

@Carolcamille--I think so! I don't own a KitchenAid pasta maker, so I'm not familiar with it. However, as long as you don't get the dough too thin, it's pretty sturdy.

@Igorjoyce--I didn't. When I pat the dough out, I generously flour it with brown rice flour. If you find the pasta is sticking, dust with brown rice flour and you should be all set!

What's the Best Way to Brew Iced Coffee?

Am sitting here laughing. My husband always brews over ice or does "diner style" and claims it's the best. I, on the other hand, prefer the cold brew method. Of course, we jokingly bicker over which is the better method. I'm just waiting for him to see this and, you know, gloat.

Taste Test: The Best Spicy Brown Mustards

Koscuisko is always in our fridge. It's such a good, basic mustard that I find myself reaching for it often.

Adam Kuban's Bar Pie Pop-Up: Feeling Like a Proud Papa

HUGE congrats Adam. I'm thrilled for you!

Gluten-Free Tuesday: Strawberry Shortcakes

@Laurie--Nope. They don't taste like hard boiled eggs. My husband loved them and, trust me, he hates hard boiled eggs. Which is why I always have them left after Easter. :-)

How to Make Gluten-Free Soft Pretzels

@Leanne76--Water weighs 8 ounces per cup; rice flour weighs 4 ounces. I've made this recipes many times. When you say, "it didn't work", what happened?

Chewy Gluten-Free Granola Bars

@Ymk1666--I found that old fashioned oats were far too chewy and assertive tasting for the bars. The small flakes of quick oats provided a great texture and taste. So while the recipe won't flop with old fashioned oats, I think quick oats work better.

@Varenikje--I write Gluten-free Tuesday bi-monthly. So there's a new recipe every other week. I've been writing it for a few years now. :-) Here's the archive.
http://www.seriouseats.com/recipes/gluten-free-tuesday/

@NYCeliacMom--Aw! Thanks!

Gluten-Free Tuesday: Chewy Granola Bars

@BeavisPeters--Such a great question! I...think so. The reason I hesitate is because I haven't tested the bars without the brown sugar. While I believe the texture comes from the marshmallows, I can't say with 100% certainty.

If they don't work, you'd end up with granola bar crumbles, which might not be a bad thing!

Let me know if you give it a try.

Gluten-Free Tuesday: Peanut Butter Eggs

@Carmelcamel--Which brand of peanut butter eggs do you find that are gluten-free? I'd love to pass it along. Over the years, I've received many requests for homemade candy recipes because, as you know, many items, like Milky Way bars and Reese's Peanut Butter eggs aren't gluten-free.

As for more gluten-free recipes, here's the Gluten-free Tuesday recipe list. I've covered everything from bread to pizza to a chiffon cake. If you are looking for something specific, please let me know!
http://www.seriouseats.com/recipes/gluten-free-tuesday/

How to Make Gluten-Free Flour Tortillas

Gluten-Free Tuesday: One Bowl Chocolate Cake

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. More