Like most of the internet, I fell in love with Ree Drummond, aka "The Pioneer Woman," several years ago. Anyway, two years ago she posted a recipe for "The Best Chocolate Sheet Cake. Ever." At the time, I wanted to make the recipe gluten-free. Somehow life intervened and I never got around to doing it. Well, I finally adapted the recipe. It is delicious!

You must try this cake. Not only is it totally moist but it is super easy to make! . . . keep reading

I know pie baking can intimidate people. For Thanksgiving, I wanted to create a recipe that used a crumb crust and was so delicious that everyone (even your gluten-eating relatives) would be clamoring for the recipe.

Well, my pumpkin cheesecake pie fits the bill. Not only is it easy to make, it is insanely delicious. For the crust, I use store bought gluten-free gingersnaps. (Of course, you could use homemade gingersnaps, I will leave that up to you!) The crust is then filled with a silky-smooth pumpkin cream cheese filling. Even after a big holiday meal, people will be asking for seconds of this pie! . . . keep reading

Brown sugar in cornbread muffins? At first the idea sounded odd to me. Then I thought about it. Brown sugar tastes of molasses. As culinary friends go, molasses and corn get along well together!

This recipe isn't overly sweet but the buttery-caramel notes of the molasses do shine through. If you love corn muffins . . . keep reading

I love biscuits. Flaky biscuits. Buttermilk biscuits. Yeast-raised biscuits. There is just something wonderful about a bowl of warm biscuits covered with a tea-towel.

This recipe makes exceptionally wonderful biscuits. Now, they aren't "flaky" biscuits. These biscuits are sometimes known as "Baking Powder Biscuits". The outside texture is crunchy while the inside is soft and full of air bubbles.

These are great all year round. At Thanksgiving . . . keep reading

Dear Elizabeth,

I hope you can help me. Every year for Thanksgiving, our neighbor, Miss April, brings us a pan of cornbread. The thing is, her cornbread isn't like "normal" cornbread. It isn't dry and crumbly or moist and cakey. Miss April's cornbread is almost eggy. I've never had anything like it! Calling it cornbread seems wrong but since that is what Miss April calls it, that is what I call it.

Now that I am gluten-free, I will have to watch everyone dig into this treat. Miss April was nice enough to give me a copy of the recipe to send to you. Would you please convert this beloved favorite? That way I can make up a batch and eat along with my family.

Linda, Arkansas

Well Linda had a challenge for me! Her e-mail was correct . . . keep reading

The holidays are coming! I've been working on wonderful new recipes that you can share with your gluten-eating family and friends that will make them swoon. I've decided to kick off my holiday recipes with this Buttermilk Lemon Loaf.

This recipe looks really humble. Butter, eggs, buttermilk and vanilla extract. Nothing exciting, right? Well, as you know, sometimes the best baked goods start with basic ingredients. This cake is no exception. I really don't know where to begin when talking about this cake. I'm totally smitten with it.

Let's first talk about the texture. It is dense and damp, like the best version of a pound cake you've ever had. After your tongue rejoices over the texture, the flavor hits you. Buttery and tangy all at the same time. This cake begs you to take another bite and then another and another.

The recipe makes two loaves. So you can pop one into the freezer for those times when holiday guests just happen to show up. . . . keep reading

My dear, sweet, friend Jessica, who is not gluten-free but reads this blog, is not what you would call a baker. Or even a food enthusiast. A few years ago we were joking about cookies and she mentioned her favorite way to make cookies: slice and bake.

This got me thinking. What if your favorite way to make cookies is slice and bake? And now that you are gluten-free, grabbing a log of cookie dough at the store isn't an option. So, during all of my baking classes, I teach my students how to make homemade slice and bake cookies. I'm surprised Jessica hasn't received love letters for inspiring this part of my class. More than one person has told me how happy slice and bake cookies make them! . . . keep reading

Okay, before I begin telling you how amazing this macaroni and cheese recipe is, I need to disclose one thing: It contains 1 1/2 pounds of cheese! Have you picked your jaw up off the keyboard yet? Yeah, me neither. In fact, while grating the cheese for this recipe (It really is an obscene amount of cheese.), I kept thinking, "I can't believe I am using this much cheese. I can't believe I am using this much cheese."

Then I took my first bite. And it didn't matter. This macaroni and cheese had me moaning with pleasure! I'm not joking, sadly. At the first bite, I kept moaning and saying, "Oh my God...this is so good...so good." . . . keep reading