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September 2010

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Here's what our members are saying ...

"Yesterday I made my first loaf of gluten-free bread. Your recipe was so easy to follow! The bread tasted wonderful and today I packed myself a sandwich for lunch. I will be making this recipe again and again. Thanks!

Sharon R.

"I just made the pineapple upside down cake. It was fantastic! I haven’t enjoyed pineapple upside down cake since my diagnosis. Thanks for coming up with such a great recipe.

Barbara W.

"My 16-year-old daughter loves to bake. She now uses all of your recipes, from your book and newsletter. Our family enjoys the fruits of her labors. I just wanted to thank you for recipes which give her confidence and great results in the kitchen."

Abigail C.

Welcome to GlutenFreeBaking.com!

(Event) Epcot Gluten-Free Classes

For the second year in a row, I will be returning to Walt Disney World to teach a gluten-free baking class as part of Epcot's Food and Wine Festival! I'll be teaching a gluten-free bread class on October 22,23,24. If live in the area, or will be on vacation at Disney during that week, I hope to see you there!

For more information on the event . . . keep reading

(Events) Wegmans Gluten-Free Baking Classes

I'll be back at Wegmans this fall! During September and October, I will be teaching gluten-free bread classes throughout the Northeast at different Wegmans stores. . . . keep reading

(Free) Homespun Sugar Cookies

Warm sugar cookies used to taunt me. Every day in high school, the cafeteria offered warm sugar and chocolate chip cookies. The chocolate chip cookies I could do without-- mom made those at home. But, oh, the sugar cookies. The only sugar cookies made at home were rolled out and cut into shapes. The cafeteria sugar cookies, which I'm sure came frozen in a box, were perfectly round disks coated with granulated sugar. On a good day, they'd be golden brown. On a bad day? They looked pale and greasy. It didn't matter to me what they looked like, I wanted one. Thanks to my food allergies, however, I couldn't satisfy my craving! I had to be content just . . . keep reading

BWD: Mini-Chocolate Bundt Cake

Remember when milk chocolate was the belle of the ball? (At least in the United States.) Much as changed in the last few years. Suddenly, milk chocolate is considered passé and dark chocolate is enjoying the popularity once reserved for Milton Hershey . . . keep reading

BWD: Brown Sugar Bundt Cake

This damp bundt cake is part of the Baking with Dorie Challenge. And, to be honest, is my favorite recipe so far! . . . keep reading

BWD: Blueberry Crumb Cake

I know. I know. The last three recipes I've posted have been for blueberry desserts. I am sorry about that. Okay. I'm too sorry. See, when I am sharing a recipe as good as this one for blueberry crumb cake, it is hard to feel bad!

As I've mentioned before, I am a member of a small blog baking group called Baking with Dorie. This week's challenge was Dorie Greenspan's Blueberry Crumb Cake.

In the past I have really, really struggled with creating a good "crumb-y" gluten-free crumb topping. For this challenge, I wasn't really worried about the cake. I was, however, worried about the topping. After playing around, I decided that sweet rice flour and a little xanthan gum made the best gluten-free crumb topping I'd ever had! . . . keep reading

Member Recipe: Blueberry Ricotta Pancakes

These pancakes have not only warm blueberries throughout but nuggets of ricotta cheese. It's light a cheesecake and a pancake got together and had a delicious, delicious baby. Put this recipe on your "must try" list. . . . keep reading

Blueberry Galettes

This dessert is so pretty and so easy to make! . . . keep reading

Serious Eats: Gluten-Free Pancakes

A few weeks ago, I started writing a gluten-free column for Serious Eats (I alternate each week with Shauna James Ahern aka Gluten-Free Girl.) . . . keep reading

BWD: Creamiest Lime Pie (Free!)

This week Baking with Dorie was my selection! WOOT! The idea of a lime meringue pie just sounded perfect. Somehow I selected this recipe before I really read the recipe (sorry fellow Baking with Dorie members!). I didn't realize that the filling was nearly identical to "The Most Extraordinary French Lemon Cream Tart" that we'd already made. Eep! . . . keep reading

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