• 7 tablespoons (100 g) melted butter, cooled
• ½ cup (235 g) packed light brown sugar
• ½ cup (117 g) granulated sugar
• 2 large eggs
• 2 tablespoons (30 g) milk or non-dairy milk
• 1 tablespoon (12 g) vanilla extract
• 1 ¾ cup (243 g) gluten-free all-purpose flour (a cup-for-cup blend works well)
• ¾ teaspoon salt
• ½ teaspoon baking powder
• ½ cup (99 g) white chocolate chips (check label for gluten-free)
• ⅓ cup (61 g) gluten-free sprinkles
• 22 gluten-free Golden Oreos (or similar sandwich cookies)

• Preheat the oven to 350°F (175°C). For easier removal and cleaner slices, line an 8×8 inch baking pan with a foil sling made from two sheets of foil placed perpendicular and pressed into the corners and sides. Lightly spray the foil or the pan with non-stick cooking spray. If you prefer not to use foil, generously spray the pan so the bars release cleanly.
• In a large mixing bowl, whisk together the cooled melted butter, packed light brown sugar, and granulated sugar until smooth. Add the eggs, milk, and vanilla extract and whisk until the mixture is well combined and glossy.
• Add the gluten-free all-purpose flour, salt, and baking powder. Stir gently until no dry pockets of flour remain. Then fold in the white chocolate chips and the gluten-free sprinkles, distributing them evenly through the batter.
• Pour half of the batter into the prepared pan and spread it into an even layer. Arrange 16 Golden Oreos in a 4 by 4 grid across that layer (a single layer of cookies across the pan). Dollop the remaining batter over the cookies and use an offset spatula or spoon to gently spread it into an even top layer. Break the remaining cookies into chunks and scatter them over the top. If you like, add a few extra white chocolate chips on top for added texture and appearance.
• Bake in the preheated oven for 40–43 minutes, or until a toothpick inserted into the center between cookie layers comes out clean or with only a few moist crumbs (avoid large wet batter streaks). Because of the cookie layer, try to test past the Oreos to ensure the bottom layer is fully set.
• Allow the bars to cool completely in the pan for at least 1–2 hours. Cooling helps the bars firm up and makes them easier to cut. Lift the cooled bars from the pan using the foil sling and slice into 12 squares. Store cooled bars in an airtight container at room temperature for up to 2 days, or refrigerate for longer storage. Bring to room temperature before serving if chilled.

Banana Pudding

• ½ cup granulated sugar, divided
• ¼ cup cornstarch
• 4 egg yolks
• ¼ teaspoon salt
• 3 cups whole milk, divided
• ¼ cup packed brown sugar
• 2 tablespoons unsalted butter
• 2 tablespoons vanilla extract
• 5 medium bananas, sliced
• Two 6.3 oz boxes gluten-free vanilla wafers (see notes for alternatives)

Meringue Topping

• 4 egg whites, room temperature
• ¼ cup granulated sugar
• ½ teaspoon cream of tartar

• Preheat oven to 350°F. In a large bowl, whisk together ¼ cup sugar, cornstarch, egg yolks, salt and 1 cup milk until smooth.
• In a saucepan, heat the remaining 2 cups milk with the remaining ¼ cup granulated sugar and the ¼ cup brown sugar until it just simmers, then remove from heat.
• Slowly pour the hot milk into the egg mixture while beating at low speed to temper the yolks. Return the whole mixture to the saucepan and cook over medium heat, whisking constantly, until thick and smooth (about 3 minutes).
• Remove from heat and whisk in butter and vanilla.
• Assemble in a 2-quart baking dish: layer half the wafers, half the banana slices, and half the pudding; repeat the layers.
• Beat the egg whites and cream of tartar until foamy, then gradually add ¼ cup sugar and beat to stiff, glossy peaks.
• Spread the meringue over the pudding, sealing to the edges. Bake at 350°F until lightly browned, 10–12 minutes. Serve warm or chilled; refrigerate leftovers.

GF Cookie Options

Use gluten-free vanilla wafers when available. If unavailable, substitute GF graham crackers, gluten-free speculoos (Biscoff-style) cookies, or Gluten-Free Golden Oreos (remove creme filling if you prefer less sweetness).

• ▢ ¾ cup milk
• ▢ 3 tablespoons granulated sugar
• ▢ 1 egg yolk
• ▢ ½ teaspoon vanilla extract
• ▢ ½ teaspoon ground cinnamon
• ▢ 1 ¼ cups cooked riceany kind
• ▢ 1 tablespoon butter

• Use a large, microwave-safe bowl (the mixture will bubble and expand). Whisk together the milk, granulated sugar, egg yolk, vanilla extract, and ground cinnamon. Stir in the cooked rice until evenly combined.
• Microwave on high for 3–5 minutes, stirring every minute, until the pudding thickens. When finished cooking, add the butter and stir until melted. The pudding will set further as it cools; if you prefer a thinner consistency, stir in a little extra milk.
• Serve warm with whipped cream, an extra sprinkle of cinnamon, raisins, or toasted coconut if you like. Store leftovers in the refrigerator and gently rewarm before serving.

• 2 cups gluten free all purpose flour (Cup4Cup gluten-free flour recommended)
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 tablespoon pure maple syrup or sugar
• 1 cup milk may need to add 2–4 tablespoons extra depending on your GF flour
• 1 large egg
• 6 tablespoons unsalted butter melted and cooled
• 2 cups grated sharp cheddar cheese
• 10–12 slices cooked bacon, chopped
• (optional) additional cheese for topping

• Preheat the oven to 400ºF. Generously grease the muffin tins with nonstick spray and set them aside.
• In a large bowl, whisk together the gluten-free flour, baking powder, salt, and sugar if you’re not using maple syrup. Stir in the chopped cooked bacon and the grated cheddar until evenly distributed.
• In a separate small bowl, whisk the milk, egg, and maple syrup (if using). Pour the wet mixture into the dry ingredients, then add the melted, cooled butter. Stir just until the flour is incorporated. The batter will be fairly stiff; if it’s too stiff to work with, add up to ¼ cup additional milk.
• Spoon the batter into the prepared muffin tins, filling each to the top. Use lightly greased or slightly wet fingers to smooth the tops. Sprinkle extra cheese on top if you like.
• Bake 18–20 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden. Let the muffins cool in the pan for 5 minutes, then transfer to a rack. Serve warm.

Storing and freezing

Once fully cooled, store muffins in an airtight container in the refrigerator for up to 2 days. For longer storage, freeze to preserve texture and flavor.

To freeze: wrap each muffin individually in plastic wrap and place in an airtight container or freezer bag. Freeze for up to three months.

To reheat: thaw at room temperature for about an hour, then warm in the microwave wrapped in a paper towel for about 20 seconds, or reheat in a low oven until warmed through.

Strawberry Bread

• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• ½ cup sour cream
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 cups gluten-free all-purpose flour (Cup4Cup recommended)
• 1 ½ cups chopped strawberries, rinsed and dried

Strawberry Glaze

• 3 tablespoons diced fresh strawberries, rinsed and dried
• 1 cup powdered sugar
• 1 tablespoon milk

• Grease a 9×5 loaf pan with nonstick spray or line it with parchment paper. Preheat the oven to 325°F (160°C).
• In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes on high speed. Add the eggs, sour cream, and vanilla extract; beat until combined, scraping the bowl once.
• On low speed, mix in the baking powder, baking soda, and salt. Add the gluten-free flour and mix on low until incorporated. Increase to medium speed and beat for one minute — this helps hydrate and relax the gluten-free starches. The batter will be thick. Fold in the chopped strawberries.
• Spoon the batter into the prepared pan and smooth the top. Let the pan rest for 10 minutes before baking to help prevent the center from sinking. Bake for 60–70 minutes, or until the top is set and a toothpick inserted into the center comes out clean or with just a few moist crumbs. Transfer the loaf to a wire rack to cool.
• About 20 minutes before the bread is fully cool, make the glaze: mash the diced strawberries in a small bowl, then stir in the powdered sugar and milk until smooth. Spoon the glaze over the cooled loaf and let it stand about 30 minutes so the glaze sets before slicing and serving.

• ¾ cup (180 g) water
• ¾ cup (184 g) milk or dairy-free milk
• 1 package (2¼ tsp / 7 g) active dry yeast
• 2½ cups (320 g) gluten-free all-purpose flour (Cup4Cup recommended)
• 1 tablespoon (13 g) granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 6 tablespoons (69 g) olive oil, divided

Cinnamon Topping

• ⅓ cup (71 g) packed light brown sugar
• 2 tablespoons (36 g) olive oil, divided
• 2 tablespoons (28 g) softened butter
• 1 tablespoon ground cinnamon

Glaze

• 1 cup (120 g) powdered sugar
• 2 tablespoons (30 g) milk
• ½ teaspoon vanilla extract

1. Combine the water and milk in a microwave-safe measuring cup. Heat about 1 minute until lukewarm (≈110ºF). Sprinkle in the yeast, stir, and let sit 5 minutes until foamy.
2. In the bowl of a stand mixer fitted with the paddle, mix flour, sugar, baking powder, and kosher salt on low to combine. Add the milk–yeast mixture and 3 tablespoons olive oil.
3. Mix on low for 1 minute, then increase to medium-high and beat for 5 minutes. The batter will be thick but pourable.
4. Generously coat a 10″ cast iron skillet or 9″ cake pan with 2 tablespoons olive oil. Spread the focaccia batter into the pan, smoothing it evenly with a greased spatula or oiled fingers.
5. Drizzle 1 tablespoon olive oil over the top and smooth with your fingers. Let the dough rest uncovered for 30 minutes while you preheat the oven to 350ºF.
6. While the dough rises, make the cinnamon topping: stir together the brown sugar, softened butter, 1 tablespoon olive oil, and cinnamon into a smooth paste. Set aside.
7. Use your fingers to press deep dimples across the dough. Spoon and distribute the brown sugar mixture into the dimples, then press once more so the filling settles into the dough. Drizzle the remaining 1 tablespoon olive oil over the surface.
8. Bake 30 minutes or until the top is golden brown and the interior reads about 210ºF. Cool in the pan 10 minutes.
9. Whisk the glaze ingredients (powdered sugar, milk, vanilla) until smooth. Drizzle the glaze over the warm focaccia and serve.

Storing and Freezing

For best flavor and texture, enjoy this focaccia the day it’s made. If you need to prepare ahead, it freezes well. Allow the bread to cool completely (several hours) before wrapping for the freezer. For best results freeze the whole loaf; you can also individually wrap slices for quick portions.

Freeze up to three months in plastic wrapped and covered with foil, or place wrapped slices in a zip-top bag. To reheat a slice, wrap in a paper towel and microwave 15–20 seconds. To rewarm a whole loaf, thaw, place on a baking sheet, cover with foil, and heat in a 350ºF oven about 10 minutes until warmed through.

• ▢ 4 tablespoons olive oil, divided
• ▢ 1 medium cabbage
• ▢ 1 ½ teaspoons kosher salt
• ▢ ½ teaspoon pepper
• ▢ 2 cups marinara sauce
• ▢ 2 cups grated mozzarella
• ▢ optional fresh basil, for serving

• Preheat the oven to 475°F. Drizzle 2 tablespoons of olive oil onto a rimmed sheet pan and spread it evenly.
• Trim the bottom of the cabbage and cut it in half. Keep the core intact and slice each half into 2-inch wedges. Arrange the wedges flat side down on the oiled sheet pan.
• Drizzle the remaining 2 tablespoons of olive oil over the cabbage. Sprinkle with kosher salt and pepper. Roast on the middle rack for 35–45 minutes, until the cabbage is tender and the outer leaves are deeply browned.
• Remove the pan from the oven and spoon marinara sauce over each wedge. Top with grated mozzarella and return to the oven for 5 minutes to melt the cheese. For golden, bubbly tops, finish with a quick broil—watch closely so it doesn’t burn.

• Gluten-free single-grain flour, such as brown rice, buckwheat, teff, or sweet rice (see notes for recommendations).
• Water

• Day 1 – In a clean glass jar or bowl combine 50 g gluten-free flour and 60 g water. Stir to a consistency slightly thicker than pancake batter. Cover loosely and leave at room temperature for 24 hours.
• Days 2–4 – Each day add 30 g flour and 30–40 g water. Stir, cover loosely, and let sit 24 hours between feedings. Around day 4 or 5 you can introduce a second flour if desired.
• Day 5 – Discard about half the starter, then feed with 30 g flour and 30–40 g water. Stir, cover loosely, and let rest 24 hours.
• Days 6–10 – Alternate between feeding only one day and discarding + feeding the next. Continue until you have a consistently active, bubbly starter—usually by day 10.
• When your starter is active, either use it to bake your favorite gluten-free sourdough loaf or transfer it to a lidded jar and refrigerate until needed.

Recommended GF Flours

In testing, a rehydrated dehydrated starter with brown rice flour activated quickly and produced strong flavor. If you make a starter from scratch, a mix of buckwheat and brown rice with a bit of sweet rice added after a few days worked well. Single-grain starters can work for some bakers, but I had the most consistent results with blends or a rehydrated starter.

• 1 cup yellow cornmeal, gluten-free certified
• 3/4 cup all-purpose gluten-free flour
• 2 tablespoons granulated sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground black pepper
• 3/4 cup buttermilk
• 1 large egg
• Oil for frying

• Whisk together cornmeal, gluten-free flour, sugar, baking powder, baking soda, salt, onion powder, paprika, garlic powder, and pepper in a large bowl.
• In a separate bowl whisk buttermilk and egg. Add to dry ingredients and stir until combined. Let the batter rest 10 minutes to hydrate the starches.
• Heat about 2 inches of oil in a large skillet over medium heat to 350°F. Line a baking sheet with paper towels and preheat an oven to 200°F if you want to keep finished hush puppies warm.
• Use a 2-tablespoon cookie scoop or two spoons to drop batter into the oil, frying 5–7 at a time. Avoid overcrowding the pan.
• Fry until deep golden, about 3–4 minutes, turning halfway through. Drain on paper towels and serve immediately.