Last fall, I was taking a class at the Institute of Culinary Education called “Fall Desserts.” It was taught by my favorite chef instructor Melanie Underwood. The class included, among many other seasonal treats, a cranberry upside cake. Now the only upside cake I’d ever heard of was a pineapple upside cake but apparently theyRead more
Every baker should have a great pound cake recipe in their repertoire. Gluten-free bakers are no exception. Here’s 15 of the best gluten-free pound cakes found in the blogosphere. I’m certain your go-to recipe is among them. Classic Pound Cake Copyright 2015 My Gluten-Free Kitchen Cream Cheese Almond Pound Cake from My Gluten-Free Kitchen (pictured) Classic GlutenRead more
I am pro butter. Always have been, always will be. However, 50% of people diagnosed with celiac disease cannot have butter. In addition to gluten, they are also allergic to a protein found in dairy called casein. Now, if you combine that number of people with all the people who are lactose (also a protein)Read more
Pumpkin mania is in full swing! And what better way is there to get your pumpkin fix than with sweets? Here are 65 amazing recipes that will satisfy your sweet tooth while still protecting you from that pesky gluten. Enjoy! Cake Cinnamon Pumpkin Bundt Cake from Raia’s Recipes Gluten-Free Pumpkin Almond Spice Cake from Delectably Different KitchenRead more
I’ve never been a huge lemon bar fan. I know sacrilege. I mean, they seem to be at every party or bake sale. But no matter how many I tasted, I was always left cold. Give me a brownie instead thank you. Until I sank my teeth into these! It must be the pistachio (which, as a side note, I think is the most underused flavor in American desserts). The nuts break up the intensity of straight lemon curd, still leaving you with a pungent lemon flavor but one that doesn’t cause your lips to pucker. It also tempers that day glow yellow which is so pretty but not something I am 100% comfortable eating.