Print Sides don’t get easier or more luxurious than this creamy three-cheese dish, which pairs perfectly with red meat. Servings 6 people Ingredients 1 1⁄2 cup crumbled feta cheese 3 1⁄2 cups whole milk ricotta cheese 1⁄2 cup grated Pecorino cheese 1 egg Freshly ground black pepper 2 teaspoons extra-virgin olive oil Instructions Preheat the oven to 400°F. In a food processor, process the feta to tiny pieces. Add […]
Print An Australian cousin to France’s financier, this friand by famed San Francisco chef Melissa Perello has a classic oval shape that requires a special pan, but you can easily substitute a muffin pan. For easy prep, make the batter up to a day in advance, store it, covered, in the fridge, and pop it straight into the greased pans and then into the oven. Servings 10 cakes Ingredients […]
Print A required 4 hours of refrigeration means you’ll need to start long before you want to eat them, but these virtually effortless, impossibly creamy finales are worth the wait. Freeze any leftover bars in a single layer, wrapped in plastic wrap, then in aluminum foil, for up to 3 months. Servings 8 (2 by 4-inch) bars Ingredients 1 pint fresh strawberries hulled and halved 1⁄2 cup plus 2 […]
Print These cute bite-size treats are crisp on the outside, slightly moist on the inside, and loaded with coconut chocolate flavor. Be careful not to add the chocolate chips to the warm dough too soon, or they’ll melt. Servings 20 macaroons Ingredients 2 cups shredded unsweetened coconut 2 tablespoons coconut flour 2⁄3 cup coconut milk 1⁄2 cup maple syrup 1⁄4 teaspoon Himalayan sea salt or kosher salt 1⁄4 teaspoon […]
Print The secret to Jennifer’s juicy, bubbling baked fruit success is to use ripe peaches. If yours are too firm, add 1⁄4 cup water to the fruit mix before putting the mixture in the baking dish. Servings 1 (8-inch square) crumble Ingredients 1 1⁄4 cup gluten-free flour mix of choice 6 tablespoons sugar preferably organic evaporated cane juice 1⁄4 teaspoon freshly ground vanilla bean or 1⁄2 teaspoon gluten-free pure […]
Print Gluten-Free Brown Butter Sugar Cookies Introducing the cookie dough that has it all—good looks, superb flavor and texture, and the flexibility to become your holiday baking BFF. Roll it out and cut it, press it into shapes, or create your own incarnations. However you slice it, this sweet brown-buttery sensation by The San Francisco Ritz-Carlton pastry chef Cindy Falatic McIntosh is a sure thing. This recipe makes a small […]
Print Gluten-Free, Dairy-Free Almond Cookies Recipe Unapologetically almond-y and crunchy-chewy, these cookies by New York City’s By The Way Bakery are super simple and fast to make. Ingredients 2/3 cup plus 2 tablespoons gluten-free almond paste 1 cup sugar 1/4 teaspoon kosher salt 2 egg whites 1/4 teaspoon almond extract 32 almond slices for garnish 2 teaspoons confectioners’ sugar for sprinkling Instructions Preheat the oven to 325°F. Line two baking […]
Print Gluten-Free, Dairy-Free Ginger Crinkle Cookies Bakery-beautiful, intensely gingery, and perfectly moist, these pretty cookies by New York’s By The Way Bakery embody the flavor of winter. But they’re so good we’d eat them all year long. Course Dessert Cuisine American Servings 32 cookies Ingredients 6 tablespoons tapioca flour 2/3 cup plus 2 tablespoons white rice flour 1/3 cup plus 2 tablespoons brown rice flour 1/2 cup sorghum flour […]
Print Gluten-Free, Dairy Free Dinner Rolls If you know how hard it is to find, never mind make, a good gluten-free (and dairy-free!) dinner roll, you’ll understand why everything else must come to a halt for this recipe by Jessica Erin Leacox. With handsome looks, exceptional flavor, and airy texture, these special sidekicks are perfect for sopping up this season’s sauces and soups. Servings 18 dinner rolls Ingredients 1 […]
MAKES ABOUT 36 (2 1⁄2-INCH) COOKIES Versatile, sturdy, and not overly sweet, these gluten-free, dairy-free sugar cookies by Toledo, Ohio–based designer-cookie maker Geoffrey Humphrys of Baked@3Fifty solve pretty much every quandary about what dessert everyone can enjoy. Geoffrey rolls and cuts the dough thick enough to create an extra luxurious experience, adds royal icing for a burst of sweet flavor and crunch, and promises that these cookies can be frozen for […]
M A K E S 6 M I N I B U N D T C A K E S OR 1 LARGE BUNDT CAKE Wheat-flour cakes have nothing on this velvety, chocolate-dotted and -dressed Bundt from By the Way Bakery. Plus, it’s gluten-free AND dairy-free. Bake a half dozen mini Bundts or one large one, but whatever you do, make this cake. For the cake: Gluten-free cooking spray or […]
MAKES 3 DOZEN COOKIES Here, dark-chocolate dough makes the layered flavors of peanut butter a pleasant surprise, while chocolate chips and a kiss of salt catapult this salty-sweet treat to cookie-jar superstardom. 1/2 cup (1 stick) unsalted butter, at room temperature 1/4 cup creamy peanut butter 1/4 cup granulated sugar 1/4 cup firmly packed brown sugar 2 eggs 1 teaspoon gluten-free pure vanilla extract 1 teaspoon kosher salt 1 teaspoon […]
MAKES 1 (10 BY 5-INCH) LOAF Beyond its delish flavor and moist texture, the best thing about this recipe by GFF Magazine editor Erika Lenkert is it seems to turn out well with a variety of gluten-free flour mixes. Store leftovers wrapped in plastic wrap in the fridge and snack on them over a few days or slice, freeze, and wrap individual pieces for grab-and-go goodness. ½ cup (4 ounces/1 […]
MAKES 6 CAKES Some GF chocolate cakes are too dense and intense. Not true for these moist ‘n’ fluffy upside-down cupcakes dressed with chocolate ganache. Inspired by a recipe handed to our editor years ago by San Francisco Bay Area pastry chef Marika Doob, they’re the prettiest little desserts you’ll ever serve and the easiest ones you’ll ever make. Serve them with the crushed toffee garnish or with a cherry, white chocolate […]
MAKES 1 (9-INCH) TART Whether you know her by her name or her gorgeous, delicious gluten-free culinary blog, Cannelle et Vanille, Aran Goyoaga is worth exploring and following, as evidenced by this wildly delicious, stunning tart. Suitable for company, gifting, or hoarding and wonderfully gluten-free, it tastes as good as it looks. For the Gluten-Free Pie Dough: 1 cup brown rice flour 2 tablespoons potato starch 2 tablespoons tapioca starch 1 tablespoon sugar 1/2 teaspoon salt 1/2 […]
MAKES 1 (13 BY 9-INCH) PAN OF BARS Here’s your go-to gluten-free dessert to bring to any holiday event this season and beyond. With a drool-worthy crispy-cookie-like base (that can be repurposed for pretty much any bar) and a tangy-sweet topping, this sure-thing recipe by our pal (four-time champ of Food Network’s “Cupcake Wars”) Kyra Bussanich is spectacular and intense, so a little goes a long way. Cut the bars small and […]
MAKES 10 FLATBREADS Yes, you read right. Even if you’re gluten-free you can have naan, that luscious Indian flatbread, thanks to the author of the GF/vegetarian blog Beard & Bonnet. Bonus: it’s so good, it needs no embellishment. 1/2 cup warm water (110°F) 1 tablespoon honey 2 teaspoons instant yeast 3/4 cup brown rice flour 3/4 cup sweet rice flour 1/4 cup plus 2 tablespoons cornstarch 1/4 cup plus 2 […]
MAKES 12 BISCUITS Thick-crusted, moist, and adapted from Shauna and Daniel Ahern’s latest book, Gluten- Free Girl American Classics Reinvented, these biscuits by Gluten-Free Girl are delicious on their own, but easily kicked over the top when slathered with butter or drenched in gravy. Expect the dough at first to be able to slowly dribble off a whisk and be thickly wet, like paint spackle; after it rises for 90 minutes […]