What you’ll need:

• gluten-free oats, I use Bob’s Red Mill

• 1:1 gluten-free flour, recs below!

• baking powder

• light brown sugar

• turbinado (coarse) sugar

• slivered almonds, optional

• salted butter

• kosher salt

• frozen wild blueberries

• a medium sized lemon

• granulated sugar

• cornstarch

• vanilla bean paste or extract

a quick note on gluten-free flour blends:

I recommend either of these two gluten-free flour blends for this recipe...

• King Arthur Measure for Measure Flour

• Cup4Cup Multipurpose Flour

Yield: 6-8 servings

Ingredients:

For the Crumble -

1 cup gluten-free oats

1 + 1/2 cups 1:1 gluten-free flour

1/4 teaspoon baking powder

1/2 cup light brown sugar

1/4 tablespoons turbinado sugar

1/2 cup slivered almonds, optional

2/3 cup melted butter

a generous pinch of kosher salt

For the Filling -

4 cups frozen wild blueberries

juice of half a medium sized lemon

1/2 cup granulated sugar

2 tablespoons cornstarch

2 teaspoons vanilla bean paste or extract

a pinch of kosher salt

Directions:

1. Preheat the oven to 375°F. In a small bowl, mix together all the crumble ingredients into a dry, soft dough.

2. Press half of the crumble mixture into the bottom of an 9 inch pie dish. Place in the oven and bake for about 10 minutes.

3. Meanwhile in another bowl, combine the frozen blueberries, lemon juice and sugar. Add in the vanilla, cornstarch and salt. Mix well to incorporate.

4. Once the crumble base has baked, pour in the blueberry filling and top with the remaining half of the crumble topping. Return to the oven and bake for 25-30 minutes, until the top is golden and the filling is bubbly.

5. Let the crumble cool at room temperature for about 20 minutes to fully set before serving topped generously with ice cream. Enjoy!

I used bacon, Gruyère cheese and spinach for this recipe but I’ll list some alternative swaps to spark your creativity:

- Prosciutto, Parmesan & Basil

- Sausage, Bell Peppers & Gouda

- Chorizo, Jalapeño & Pepper Jack

What you’ll need:

• gluten-free frozen puff pastry

• sun-dried tomato pesto

• bacon

• fresh baby spinach

• caramelized onion jam, optional

• large eggs

• heavy cream

• chive & onion cream cheese

• Gruyère cheese

• kosher salt

• black pepper

• garlic powder

• cherry tomatoes

optional ingredients for serving: hot honey + grated parmesan + freshly minced chives

gluten-free puff pastry recs:

If you’re looking for the best gluten-free puff pastry, I highly recommend Dufour Kitchen’s gluten-free frozen puff pastry. It’s so easy to work with and doesn’t crack and fall apart like so many others! I usually buy it at Whole Foods.

Equipment:

• I used this cool mini cake pan from USA Pan that is perfect for making mini quiches! You can also use oven-safe ramekins for this which is what I list in the recipe.

• My favorite electric hand mixer!

Yield: 6 mini quiches

Ingredients:

2 sheets frozen gluten-free puff pastry, thawed

1/4 cup sun-dried tomato pesto

6 slices cooked bacon

1 cup chopped fresh spinach

1/4 cup caramelized onion jam, optional

5 large eggs

1/3 cup heavy cream

2-3 tablespoons chive & onion cream cheese

1 + 1/2 cup Gruyère cheese, freshly shredded

3/4 teaspoon kosher salt

1/2 teaspoon black pepper

1/4 teaspoon garlic powder

3 cherry tomatoes, halved

optional for serving: hot honey + grated parmesan + freshly minced chives

Directions:

1. Preheat the oven to 400°F. Lightly grease 6 oven-safe ramekins and/or line them with parchment paper.

2. Cut the puff pastry sheets into 6 equal squares. Press each square gently into the ramekins, leaving the 4 corners sticking up.

3. Use a fork to prick holes into the bottom of each puff pastry square. This helps prevent the bottoms from puffing up too much and lets the pastry cook more evenly.

4. Spread a layer of the sun-dried tomato pesto into the bottom of each puff pastry square. Next add in one slice of bacon per puff pastry, a sprinkle of spinach and a spoonful of onion jam.

5. Set the prepared pan with the pastry aside while you make the egg filling.

6. Crack the 5 eggs into a medium sized mixing bowl. Add in the heavy cream, cream cheese, salt, pepper and garlic powder.

7. Using a whisk or hand mixer, combine the egg mixture until smooth. Stir in 1 cup of the cheese, reserving the remaining 1/2 cup.

8. Divide the egg mixture evenly between each prepared puff pastry. Fold the 4 upright corners of the pastry down and inward towards the middle.

9. Brush any exposed puff pastry with a bit of the egg mixture and sprinkle the tops of the quiches with the remaining 1/2 cup of cheese.

10. Press half a cherry tomato gently into the top of each quiche before placing them in the oven to bake for 30-35 minutes. Until they are golden brown and the filling is fully cooked and set.

11. Transfer to a wire rack to cool for 15-20 minutes before enjoying. Serve topped with a drizzle of hot honey, a sprinkle of parmesan cheese and freshly minced chives if desired.

Cherry tomatoes and fresh mozzarella make for a light and refreshing addition, along with Italian dressing, balsamic reduction and freshly grated parmesan to bring everything together. This recipe will yield just enough for two (or one)! Because sometimes pasta salad isn’t for sharing (especially if it’s this good).

What you’ll need:

• gluten-free pasta

• olive oil

• peaches

• cherry tomatoes

• bacon

• mozzarella pearls

• fresh basil

• Italian dressing or deli oil

• balsamic reduction (glaze)

• kosher salt

• black pepper

• parmesan cheese

Let’s talk about my favorite gluten-free pasta brands for pasta salads!

1. Le Veneziane

2. Jovial Foods

3. Tinkyada

For this recipe I used Le Veneziane’s farfalle pasta. The bowtie shape is so cute and it doesn’t fall apart while assembling and mixing.

tips for the best pasta salad!

Gluten-free pasta unfortunately has the tendency to harden up when refrigerated and become, well… not-so-good. My technique to avoid this is to either:

• Keep all of the pasta salad additions cold in the refrigerator. Rinse the cooked pasta with cold water after draining and then let it cool at room temperature for about 20 minutes before tossing it with the cold ingredients. This will bring everything to the perfect pasta salad temperature!

OR

• Refrigerate the assembled pasta salad for no more than 6 hours. Take it out of the fridge and let it rest at room temperature for 20-30 minutes before serving.

Yield: 1-2 servings

Ingredients:

4 oz gluten-free pasta (about 2 cups cooked)

a drizzle of olive oil

1/2 cup diced peaches

1/2 cup quartered cherry tomatoes

1/2 cup fresh mozzarella pearls

1/2 cup fresh basil, roughly chopped

1 cup chopped cooked bacon

1/4 cup Italian dressing or deli oil

3 tablespoons balsamic reduction (glaze)

kosher salt + pepper, to taste

freshly grated parmesan, to taste

Directions:

1. Cook your pasta according to package instructions. Drain and rinse with cold water and transfer to a medium sized bowl.

2. Drizzle the pasta lightly with olive oil to prevent the pasta sticking together. Allow to cool at room temperature for about 20 minutes.

3. Add in the peaches, tomatoes, mozzarella, basil, bacon, Italian dressing, balsamic, salt, pepper and freshly grated Parmesan. Toss well to fully combine. Enjoy!

I’m afraid I must insist upon finding some perfectly ripe peaches not only for this recipe but also because if you haven’t had a perfect ripe peach, you simply haven’t lived. I highly recommend checking out your local farmers markets for the best selection!

telltale signs of a perfectly ripe peach:

Look for peaches that are slightly firm with a slight give around the stem. Soft but not mushy! Ripe peaches will also have a distinct sweet and peachy aroma. If it’s not fragrant, it’s not ripe. You’ll also want to look for peaches with plenty of golden yellow undertones. Happy hunting!

What you’ll need:

• 1:1 gluten-free flour

• gluten-free yellow cornmeal, medium grind

• baking soda

• baking powder

• kosher salt

• butter (salted or unsalted)

• vegetable, canola or olive oil

• granulated sugar

• maple syrup

• large eggs

• buttermilk

• ripe peaches

• brown sugar

• vanilla ice cream, optional for serving

Equipment:

• I used a 9 inch springform pan for this recipe! You could totally use a deep 9 inch cake pan or even a 9x9 inch square pan.

a quick note on gluten-free flour blends:

I recommend either of these two gluten-free flour blends for this recipe...

• King Arthur Measure for Measure Flour

• Cup4Cup Multipurpose Flour

Yield: 6-8 servings

Ingredients:

For the Cornbread -

1 cup (140g) 1:1 gluten-free flour

3/4 cup (114g) gluten-free yellow cornmeal

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/4 cup + 2 tbsp (85g) butter, browned

1/4 cup (60g) vegetable or canola oil

1/2 cup (100g) granulated sugar

1/2 cup (162g) maple syrup

1 teaspoon apple cider vinegar

1 teaspoon vanilla extract

2 large eggs, room temperature

1 cup (227g) buttermilk

For the Caramelized Peaches -

4 tablespoons unsalted butter

3 ripe peaches, sliced into wedges

1/2 cup brown sugar

1 teaspoon vanilla extract

½ teaspoon cinnamon

a pinch of salt

Directions:

1. In a small saucepan over medium heat, brown the butter by whisking until it is deeply golden brown and smells nutty. Once the butter is browned, remove it from the heat and let it cool slightly before using.

2. Preheat the oven to 375°F. Grease a 9 inch springform pan with butter and line the bottom with parchment paper.

3. In a medium bowl, whisk together the gluten-free flour, cornmeal, baking powder, baking soda and salt. Set aside.

4. In a large bowl combine the browned butter and the oil. Add in the sugar, maple syrup, vanilla extract and apple cider vinegar, whisking to combine.

5. Whisk in the 2 eggs, one at a time. Then add the buttermilk and whisk everything together till fully combined.

6. Slowly add your dry ingredients to the wet ingredients. Whisking gently to mix together. Try not to over-mix! The batter may have some lumps and that’s fine.

7. Pour the batter into your prepared pan, smooth it out evenly using a spatula.

8. Place in the oven and bake for 30-35 minutes or until the top is a deep golden and a toothpick inserted into the center of the cornbread comes out clean. (If the top is browning too quickly towards the end, you can reduce the oven temperature to 350°F.)

9. Remove from oven and let the cornbread cool in the pan while you make the peaches.

10. For the Peaches: Melt butter in a pan over medium-high heat. Add in the peach slices along with the brown sugar. Lower heat to medium and cook about 10 minutes, stirring occasionally, until the peaches are softened and the liquid is thick and caramelized. Remove from heat and stir in the vanilla, cinnamon and salt.

11. To Assemble & Serve: Remove the cornbread from the springform pan and transfer it to a cake stand or serving plate. Top the cornbread generously with the caramelized peaches and any remaining syrup in the pan. Slice and serve immediately, warm, with vanilla ice cream if desired!

As always, I hope you love this one as much as I do! Happy peach season and happy baking my gluten-free friends!

- Love, Violet

I had this idea last summer for a s’mores version because I just love anything s’mores flavored. This recipe has all the classic flavors of puppy chow with the addition of graham crackers, marshmallows and *optionally* some cookie crumbs because I’m extra. Quick, easy and delicious. Just how I like it!

What you’ll need:

• semisweet mini chocolate chips

• creamy peanut butter

• gluten-free rice Chex cereal

• gluten-free graham crackers

• mini marshmallows

• gluten-free chocolate chip cookies, optional

• confectioners (powdered) sugar

• festive sprinkles, optional

Yield: ~ 12 servings

Ingredients:

1 cup semisweet mini chocolate chips

3/4 cup creamy peanut butter

6 1/2 cups rice chex cereal

1 cup crushed gluten-free graham crackers

1 heaping cup mini marshmallows

1 cup chopped chocolate chip cookies (optional)

about 2 cups confectioners’ sugar

festive sprinkles (optional)

Directions:

1. In a large bowl, toss together the rice cereal, graham crackers, marshmallows and cookie bits. (You can toast the marshmallows with a torch for a more intense s’mores flavor!)

2. Add the chocolate chips and peanut butter to a microwave safe bowl and microwave until melted. Whisk well until smooth then pour over the rice cereal mixture.

3. Toss well to fully coat the rice cereal mixture with the chocolate mixture. Once combined, let cool slightly before tossing into a large ziplock bag with the powdered sugar.

4. Seal the bag and shake well to coat everything evenly. Once the it is fully coated in the sugar and not sticky to the touch you can enjoy your sweet treat!

   (If adding festive sprinkles you can toss them in at the end before giving everything a final shake.)

This S’mores Chocolate Crunch Cake being one of them. It’s absolutely perfect for all your summer gatherings. With layers of buttery graham cracker crust, rich chocolate cake, toasted marshmallow and crunchy chocolate coated cornflakes. It’s as decadent as it sounds but it’s SO worth it. (and also shockingly easy to make!)

What you’ll need:

gluten-free graham crackers, I used these

brown sugar

kosher salt

unsalted butter

1:1 gluten-free flour

cocoa rouge powder (or dutch process)

granulated sugar

powdered sugar

baking powder

baking soda

neutral oil

large eggs

full fat buttermilk

vanilla extract or paste

apple cider vinegar

hot coffee

marshmallow fluff

water

heavy cream

semisweet chocolate

gluten-free cornflakes, I used this kind

Hershey’s milk chocolate bar

a quick note on gluten-free flour blends:

I recommend either of these two gluten-free flour blends for this recipe...

• King Arthur Measure for Measure Flour

• Cup4Cup Multipurpose Flour

If you’d like to cut down on steps or can’t find gluten-free cornflakes:

If you want to cut down on the steps you can absolutely leave off the cornflake crunch layer and simply finish it with some crushed graham crackers! Alternatively, if you are having trouble finding gluten-free cornflakes you can swap them for rice Chex. (Try peanut butter or chocolate rice Chex for a fun flavor addition!)

Yield: 6-8 servings

Tools: 9x13 baking dish

For the Graham Cracker Crust

2 cups crushed gluten-free graham crackers

1 tablespoon brown sugar

a pinch of kosher salt

4 tablespoons butter, melted + cooled slightly

For the Cake:

1 + 1/4 cup (151g) 1:1 gluten-free flour

2/3 cups (65g) cocoa rouge powder

1 cup (200g) granulated sugar

1/2 cup (60g) powdered sugar

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1/2 cup (113g) neutral oil

2 large eggs, room temperature

1/2 cup (120g) buttermilk

2 teaspoons vanilla extract or paste

1 teaspoon apple cider vinegar

1/2 cup brewed hot coffee

For the Marshmallow Cream:

1 - 7 oz jar marshmallow fluff

2 tablespoons of water

For the Crunch Topping:

1/2 cup heavy cream, heated until very warm

4 oz semisweet chocolate chips

2 heaping cups cornflakes

a pinch of salt

To Finish:

a handful of graham cracker crumbs

about 8 Hershey bar pieces

Directions

1. Preheat the oven to 350°F. Lightly grease a 9x13 baking dish. Add the graham crackers to a food processor and blend until finely crushed. (Or crush up by hand)

2. Transfer to a bowl and mix in the brown sugar, salt and butter. The mixture should hold together and resemble wet sand.

3. Press evenly into the bottom of the prepared pan. Bake for 10 minutes. Transfer to a wire rack to cool while you make the cake batter. (Keep the oven at 350°F.)

4. Whisk together the flour, cocoa powder, powdered sugar, granulated sugar, baking soda, baking powder and salt.

5. In a separate bowl, whisk together the egg, buttermilk, oil, vanilla extract and vinegar until smooth.

6. Pour the liquid mixture into the dry ingredients and whisk well until almost combined. Slowly mix in the hot coffee until you have a smooth and silky batter.

7. Pour the cake batter into the pan over the graham cracker crust. Transfer to the oven and bake for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.

8. Transfer the pan to a wire rack. Allow the cake to cool in the pan fully to room temperature. While it cools prepare the remaining layers.

9. To make the marshmallow crème: Place the fluff and water together in a microwave safe bowl and microwaving on high for 15 seconds. Remove and stir well until smooth and pourable. Set aside.

10. To make the chocolate crunch topping: Whisk together the chocolate chips and heated heavy cream until smooth and shiny. Mix in the salt and then the cornflakes until they are fully coated.

11. Once the cake has cooled to room temperature, pour over the marshmallow crème. Use are kitchen torch to toast the entire top of the marshmallow crème. (If you don’t have a torch you can pop the pan under broiler for a minute. But watch it CLOSELY)

12. Scoop the crunch topping evenly over the cake. (It may sink into the marshmallow crème a little bit but that’s okay!)

13. Finish the top with a sprinkle of graham cracker crumbs and press some Hershey bar pieces into the top. Serve and enjoy!

Best enjoyed with homemade whipped blueberry butter! Recipe for that is below!

What you’ll need:

• 1:1 gluten-free flour

• gluten-free yellow cornmeal, medium grind

• baking soda

• baking powder

• salt

• salted butter

• vegetable or canola oil

• granulated sugar

• honey

• large eggs

• freshly squeezed lemon juice

• vanilla extract

• full fat buttermilk

• frozen blueberries (can also use fresh)

• course sugar

a quick note on gluten-free flour blends:

I recommend either of these two gluten-free flour blends for this recipe...

• King Arthur Measure for Measure Flour

• Cup4Cup Multipurpose Flour

For the Whipped Blueberry Butter:

• 3 cups frozen or fresh blueberries

• 1 stick of salted butter

Cook the blueberries down in a saucepan until syrupy, then add the blueberries to a heat proof bowl with the butter while they are still warm. let the butter melt, then pop the bowl over an ice bath and whisk vigorously until it firms back up to a whipped, spreadable consistency!

Yield: about 5-6 servings

Ingredients:

1 cup (140g) 1:1 gluten-free flour

3/4 cup (114g) gluten-free yellow cornmeal

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

6 tablespoons (85g) butter, melted

1/4 cup (60g) vegetable or canola oil

1/2 cup (100g) granulated sugar

1/3 cup honey

2 large eggs

juice of one large lemon

1 teaspoon vanilla extract

1 cup buttermilk

1 heaping cup frozen blueberries

course sugar for topping

Directions:

1. Preheat the oven to 375°F. Position your oven rack at the lowest possible setting. Thoroughly grease a 10 inch cast iron skillet with butter.

2. In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt. Set aside.

3. In a large bowl whisk together the melted butter, oil, sugar and honey.

4. Whisk in the eggs. Then add the lemon juice, vanilla and buttermilk. Whisk everything together till combined and smooth.

5. Fold the dry ingredients to the wet ingredients. Don’t over mix, the batter will have some lumps and that’s fine.

6. Pour half the batter into the skillet. Mix the blueberries into the remaining batter in the bowl then pour it into the skillet.

7. Smooth out the top evenly using a spatula. Sprinkle generously with coarse sugar.

8. Bake for 30-35 minutes or until the top is a deep golden and a toothpick inserted into the center of the cornbread comes out clean. (If the top is browning too quickly towards the end, you can reduce the oven temperature to 350°F.)

9. Remove from oven and let the cornbread cool in the pan for about 15-20 minutes before slicing. Serve warm.

Hope you enjoy this one! Happy almost summer and happy baking! - Violet

I’ve also included the correct butter measurement in the recipe if you want to make the “proper” version!

What you’ll need:

• 1:1 gluten-free flour

• whole milk powder

• baking powder

• baking soda

• granulated sugar

• salt

• garlic powder

• black pepper

• cheddar cheese

• cooked bacon

• fresh chives

• unsalted butter

• full fat buttermilk

a quick note on gluten-free flour blends:

I recommend either of these two gluten-free flour blends for this recipe...

• King Arthur Measure for Measure Flour

• Cup4Cup Multipurpose Flour

Yield: 12 biscuit muffins

Ingredients:

2 cups (240g) 1:1 gluten-free flour

2 tablespoons milk powder

1 tablespoon baking powder

1/2 teaspoon baking soda

1 tablespoon granulated sugar

3/4 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon black pepper

8 oz shredded cheddar cheese

1 heaping cup chopped cooked bacon

1/4 cup freshly minced chives

1 cup OR 1/2 cup unsalted butter, mostly melted

1 cup full fat buttermilk, cold

For the Topping:

2 tablespoons melted butter

2 tablespoons hot honey

Directions:

1. Preheat the oven to 425°F. In a large bowl, whisk together the flour, baking powder, baking soda, sugar, salt, garlic powder and black pepper. Stir in the shredded cheese, bacon and chives.

2. In separate small bowl, combine the cold buttermilk and melted butter. Let it still for about 5 minutes then stir together until lumps form.

3. Add the buttermilk and butter mixture to the large bowl with the dry ingredients and fold together gently until a soft dough has formed. Be careful not to overmix.

4. Use a 3 oz cookie scoop to portion the dough evenly into a 12 cup muffin tin. Bake for about 15-17 minutes, until they are golden brown on top and a toothpick comes out clean.

5. While the biscuits are baking, combine melted butter and hot honey. Brush the tops of the biscuits immediately with the honey butter when they come out of the oven and serve.

I had honestly hoped to get this up before Mother’s Day but time has not be on my side lately. However, we really should also be celebrating moms all year round anyway. So feel free to whip this up for the mom(s) in your life any day of the week.

What you’ll need:

• 1:1 gluten-free flour, I recommend King Arthur or Cup4Cup

• baking powder

• baking soda

• kosher salt

• lemons

• granulated sugar

• melted butter

• neutral oil, like vegetable oil

• large eggs

• sour cream

• vanilla paste or extract

• lemon extract

• poppy seeds

For the Lemon Icing

• powdered sugar

• fresh lemon juice

• milk

• salted or unsalted butter

For the Lemon White Chocolate Ganache:

• white chocolate

• heavy cream

• lemon curd

Equipment:

• I used this 8 inch loaf pan from USA Pan for this recipe!

a quick note on gluten-free flour blends:

I recommend either of these two gluten-free flour blends for this recipe...

• King Arthur Measure for Measure Flour

• Cup4Cup Multipurpose Flour

Yield: 1 - 8 inch loaf

Ingredients:

2 cups (240g) 1:1 gluten-free flour

1 + 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

zest of 1-2 lemons, about 2 tablespoons

1 cup (200g) granulated sugar

1/4 cup (57g) melted butter

1/4 cup (56g) neutral oil, like vegetable oil

2 large eggs, room temp

1 cup (240g) full fat sour cream, room temp

1 tablespoon lemon juice, freshly squeezed

1 teaspoon vanilla paste or extract

2 teaspoons lemon extract

2 tablespoons poppy seeds

For the Lemon Icing:

1 + 1/4 cup powdered sugar

2 tablespoons lemon juice

1 teaspoon milk

1 tablespoon melted butter

For the Lemon White Chocolate Ganache:

4 oz white chocolate, roughly chopped

1/2 cup heavy cream, heated until very warm

3-4 tablespoons lemon curd

Directions:

1. Preheat the oven to 425°F. In a medium bowl, mix together the gluten-free flour, baking powder, baking soda and salt. Set aside.

2. Add the sugar to a separate large bowl. Zest the lemons into the sugar. Using your fingers, rub the lemon zest into the sugar until well combined and fragrant.

3. Crack in the eggs and whisk until fully incorporated. Add the sour cream, melted butter, oil, vanilla, lemon extract, freshly squeezed lemon juice and poppy seeds. Whisk until fully combined.

4. Fold the dry ingredients into the wet mixture. Mix until just combined.

5. Line an 8 inch loaf pan with parchment paper. Pour the batter into the pan and transfer to the oven.

6. Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F and bake for an additional 40-45 minutes or until a toothpick inserted into the center of the loaf comes out clean.

7. Remove from the oven and let the lemon loaf to cool in the pan for at least 20 minutes. Meanwhile, make your icing.

8. To make the Lemon Icing: Whisk together the powdered sugar, lemon juice, milk and melted butter in a small bowl until smooth.

9. To make the Lemon Ganache: Pour the heated heavy cream over the white chocolate and let it sit for 5 minutes. Whisk until smooth then whisk in the lemon curd.

10. Transfer your loaf to a wire rack and pour the icing or ganache over the entire loaf, letting it drip down the sides.

11. Let the topping set for 15-20 minutes before slicing and enjoying!

These burritos are loaded up with perfectly seasoned taco meat, cheesy scrambled eggs, crispy hash browns, fresh pico de gallo and of course, guacamole. Best enjoyed smothered in sour cream and salsa verde. Really, what more could you need! Perhaps just a way to unhinge your jaw because these burritos are made for big bites!

What you’ll need:

• ground beef

• taco seasoning, I used Siete Foods brand

• queso cheese

• eggs

• cheddar or american cheese

• hash brown patties

• tomato

• red onion

• jalapeño

• fresh lime juice

• salt + pepper

• burrito sized gluten-free tortillas

Before we begin, let’s talk about gluten-free tortillas really quick. The pickings are slim when it comes to a gluten-free tortilla that won’t rip and tear as soon as you try to fold it. But never fear because I’ve discovered the absolute best of the best…

If you follow me on Instagram you already know the obsession I have with Coyotas tortillas. I highly recommend trying them! And I initially found them on my own and bought them with my own money. But since sharing them I’ve been able to connect with the amazing people behind these tortillas and I have to say I love them even more now! They’ve even been so kind to give me a discount code to share with you all!

For this recipe I used the XL 12 inch tortillas. You can use my code VCOOKS20* for 20% off your order! (*affilate code)

Yield: 2-3 Large Burritos

Time: ~ 45 minutes

Ingredients:

For the Taco Meat:

1 lb ground beef

1 packet taco seasoning

1/4 cup queso cheese, store-bought or homemade

For the Scrambled Eggs:

4 large eggs

2 tablespoons butter

2 slices cheddar or american cheese

2 cooked hashbrown patties

salt + pepper, to taste

For the Pico de Gallo:

1 cup diced tomatoes

1/2 cup diced red onion

1/4 cup diced jalapeño

1 tablespoon lime juice, freshly squeezed

salt + pepper, to taste

For Assembling the Burritos:

2-3 large burrito sized tortillas

sliced cheddar or american cheese

guacamole, store-bought or homemade

Directions:

1. In a large skillet, cook the ground beef over medium-high heat until mostly browned. Add in the taco seasoning and queso.

2. Stir to thoroughly combine and continue cooking until the meat is fully cooked through. Remove from the heat and set aside until needed.

3. To make the eggs, crack the eggs into a cold non-stick saucepan with the butter. Turn the heat to low and stir continuously until the eggs begin to form a soft scramble.

4. Fold in the sliced cheddar cheese until melted then remove from the heat. Tear the hash brown patties into smaller pieces and stir them into the eggs. Season to taste with salt and pepper.

5. In a bowl, combine all the ingredients for the pico de gallo. Toss well to combine and set aside to allow the flavors to come together.

6. In a separate large preheated skillet, warm the tortillas until soft and pliable. Transfer to a clean work surface to begin assembling the burritos.

7. For each burrito, first lay down a couple slices of cheese, followed by a layer of the taco meat, a scoop of the egg mixture, another layer of taco meat, a scoop of pico de gallo and lastly a scoop of guacamole. Carefully roll up the burrito and place it seam side down.

8. Reheat the pan you used for warming the tortillas over medium heat. Grease the pan with a little oil and once it’s heated place one burrito, seam side down, into the center of the pan.

9. Cook the burrito until browned and crisp on one side then flip and repeat with the other side. Repeat this with remaining burritos. Serve and enjoy!

Everyone who has tried it has said “it’s like if a brownie was a cake” and I can’t think of a better review than that. If you’re a lover of chocolate this will be your new obsession. It’s rich and moist with a tender crumb that practically melts in your mouth. I cannot wait for you to try it!

What you’ll need:

• 1:1 gluten-free flour

• cocoa rouge powder or dutch process cocoa

• granulated sugar

• powdered sugar

• baking powder

• baking soda

• kosher salt

• neutral oil, like vegetable oil

• large eggs

• full fat buttermilk

• vanilla extract or paste

• apple cider vinegar

• hot coffee (can use hot water instead)

• heavy cream

• semisweet chocolate chips

Equipment:

• I used this 8 inch loaf pan from USA Pan for this recipe!

a quick note on gluten-free flour blends:

I recommend either of these two gluten-free flour blends for this recipe...

• King Arthur Measure for Measure Flour

• Cup4Cup Multipurpose Flour

Yield: 1 - 8 inch loaf (instructions for a bundt cake variation is below)

For the Cake:

1 + 1/4 cup (151g) 1:1 gluten-free flour

2/3 cups (65g) cocoa rouge powder

1 cup granulated sugar

1/2 cup powdered sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1/2 cup neutral oil

2 large eggs, room temperature

1/2 cup buttermilk

2 teaspoons vanilla extract or paste

1 teaspoon apple cider vinegar

1/2 cup hot coffee

For the Ganache:

1/2 cup heavy cream, heated until very warm

4 oz semisweet chocolate chips

Directions

1. Preheat the oven to 425°F. Lightly grease and line an 8 or 9 inch loaf pan with parchment paper.

2. In a large bowl, whisk together the flour, cocoa powder, powdered sugar, granulated sugar, baking soda, baking powder and salt.

3. In a separate bowl, whisk together the egg, buttermilk, oil, vanilla extract and vinegar until smooth.

4. Pour the liquid mixture into the dry ingredients and whisk well until almost combined. Slowly mix in the hot coffee until you have a smooth and silky batter.

5. Pour the cake batter into the prepared loaf pan. Tap gently on the counter to remove any air pockets.

6. For that perfect center crack, drag a knife lengthwise down the center of the batter. This will also help the cake back more evenly.

7. Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F (don’t open the oven). Continue baking for another 40-50 minutes or until a toothpick inserted into the center of the loaf comes out clean.

8. Turn the oven off and open the door for 15 minutes to let the loaf cool gradually. Then transfer the pan to a wire rack.

9. Cool the loaf in the pan for 15 more minutes before removing and letting cool fully to room temperature on the wire rack.

10. Meanwhile, make the chocolate ganache topping by whisking together the chocolate chips and heated heavy cream until smooth and shiny.

11. Let the ganache cool to room temperature then pour it evenly over the entire loaf, letting it drip down the sides.

12. Let the ganache set up on the loaf for a bit then slice and enjoy! (It is also absolutely incredible cold from the fridge with a glass of milk or a dollop of whipped cream.)

To make as a bundt cake:

1. Prepare as instructed up the step #4. Pour into a throughly greased, 1 qt bundt pan and bake at 350°F for 45 minutes or until a toothpick comes out clean.

2. Cool in pan for 15-20 minutes then transfer the cake to a wire rack to cool for another 15-20 minutes before pouring over the ganache.

3. Proceed with the ganache as instructed from step #10. Serve with fresh strawberries and whipped cream if desired.

Hope you love this one as much as I do! Happy baking my friends! - Love, Violet

So much savory depth with a touch of citrus from the shichimi togarashi spice blend, a rich umami flavor from the miso and Japanese barbecue sauce and the sweet chili sauce to bring it all together with a little heat, acidity and sweetness.

What you’ll need:

• 4 pounds beef chuck roast

• olive oil

• white miso

• water or beef broth

• kosher salt

• brown sugar

• shichimi togarashi spice blend

• garlic powder

• black pepper

• Japanese barbecue sauce, I used Bachan's

• sweet chili sauce

Equipment:

• I used a dutch oven for this recipe but this could also be done in a slow cooker if that’s more your style. Although unfortunately I don’t have slow cooker specific instructions for you since I don’t own one. But if you do make it in your slow cooker let me know how it goes!

Yield: 4 servings

Time: 30 minutes active / ~4 hours in oven

Ingredients:

4 pounds beef chuck roast

drizzle of olive oil

2 teaspoons white miso

a splash of water or beef broth

For the Spice Rub

a sprinkling of kosher salt

1 tablespoon brown sugar

1 heaping tablespoon togarashi

2 teaspoons garlic powder

1 teaspoon black pepper

For the Sauce

1 cup Japanese barbecue sauce

1 cup sweet chili sauce

Directions:

1. Preheat the oven to 315°F. Mix together all the ingredients for the spice rub in a small bowl and drizzle a bit of olive oil into the bottom your dutch oven.

2. Cut the meat into around 6 large pieces and toss it into the dutch oven. Season lightly with salt.

3. Add in the miso, mixing by hand to coat all the pieces evenly. Sprinkle the spice rub over the meat and mix again to coat all sides of the chuck roast.

4. Pour a splash of water over the roast, cover securely with a lid and transfer to the oven. Roast covered for 3 hours.

5. After 3 hours remove the roast from the oven, mix together the sauce and pour it over the meat. Return the roast to the oven and continue to let it cook for another hour or so.

6. The roast is ready when it is tender and falls apart very easily. The internal temperature should be around 200°F.

7. Let the meat rest in the covered pot for about 30 minutes before shredding and enjoying. Serve topped with scallions, sesame seeds and a side of rice.

Hope you love this one as much as I do! Happy cooking my friends! - Love, Violet

So let’s get into these breakfast sandwiches! Made on the easiest homemade gluten-free bagels (of course) with sun-dried tomato pesto, egg patties with spinach and peppers, chicken sausage and gouda cheese. They are hefty in the best way with 33 grams of protein in each sandwich! Perfect for prepping ahead for an easy grab and go weekday breakfast and freezer friendly.

What you’ll need:

For the bagels -

• gluten-free bread flour (more on this below)

• baking powder

• baking soda

• kosher salt

• dry milk powder

• honey or granulated sugar

• eggs

• whole milk greek yogurt

• apple cider vinegar

For the eggs -

• eggs

• milk

• bell pepper

• spinach

• onion & chive cream cheese

• salt

• black pepper

For assembling the sandwiches -

• sun-dried tomato pesto

• chicken breakfast sausage patties

• sliced gouda cheese

Equipment:

• I used this cool mini cake pan from USA Pan that is perfect for making egg pucks! You can also use a standard 9x13 inch pan and simply cut the eggs into 6 equal squares or use a 4 inch round cookie cutter for cutting into circles.

• My favorite electric hand mixer!

Make-Ahead Freezer + Reheating Instructions:

To freezing these sandwiches, wrap them tightly in parchment paper and then foil. Place them in a freezer safe ziplock bag and transfer to the freezer. Freeze for up to 3 months.

To reheat, I recommend thawing them in the fridge and then heating in the oven or air fryer at 350°F for 10ish minutes until they reach an internal temp of 165°F. You can also wrap them in a damp paper towel and microwave them for about a minute.

An important note regarding this recipe:

This recipe uses King Arthur’s gluten-free bread flour.

This flour contains gluten-free wheat starch which meets the FDA requirements for gluten-free food (under 20PPM). It is considered to be safe for those with celiac disease and gluten intolerances, BUT if you have a wheat allergy this product is not for you.

You’re welcome to use a standard multipurpose 1:1 gluten-free flour for this recipe if you prefer!

For the Bagels

Yield: 6 large bagels

Ingredients:

2 cups (240g) 1:1 gluten-free bread flour

1 tablespoon milk powder, optional

2 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon kosher salt

1 teaspoon honey or granulated sugar

1 1/2 cups (340g) full fat greek yogurt

1 large egg

1 teaspoon apple cider vinegar

olive oil as needed for kneading + shaping

for the egg wash: 1 whole egg, whisked with a splash of milk or water

any desired toppings (ie. everything bagel seasoning, sesame seeds, cheese, etc.)

Directions:

1. Preheat the oven to 425°F. Whisk the dry ingredients together in a large bowl. In a separate bowl, whisk together the liquid ingredients until fully combined and smooth.

2. Mix the wet ingredients into the dry ingredients with a spatula. Fold gently until the dough begins to come together.

3. Switch to kneading dough with well oiled hands. Continue kneading the dough together into a large smooth ball, add more oil as needed if it is sticking to your hands. It should be slightly tacky but not sticky.

4. Transfer the dough ball to a lightly oiled work surface. Split into 6 equally sized portions. Roll each individual portion into a ball and then into a smooth log about 6 inches long.

5. To form the bagel shape, lightly flatten out 1 inch of one end of the dough log and bring it together with the other end to create a circle. Pinch and press the seams together to seal them. Repeat with the remaining dough.

6. Place the shaped bagels onto a baking sheet, spaced an inch apart. Brush the bagels with egg wash and top with any of your desired toppings.

7. Bake the bagels for 5 minutes at 425°F, then turn the oven temperature down to 375°F and continue baking for an additional 20-25 minutes.

8. The bagels are done when they are golden brown on top, puffed and spring back when lightly pressed. The internal temperature should be around 210°F. Remove the bagels from the oven and set them aside to cool.

For the Eggs

Yield: 6 - 4 inch egg pucks or squares

Ingredients:

9 large eggs

1/4 cup milk

a generous pinch of salt + pepper

1/2 cup diced bell peppers

1/2 cup chopped spinach

3 tablespoons onion & chive cream cheese

Directions:

1. Preheat the oven to 325°F. Grease a mini cake pan (mentioned above) or a 9x13 inch pan with nonstick cooking spray.

2. Crack the eggs into a large mixing bowl, pour in the milk and season with salt and pepper.

3. Using an electric mixer or by hand with a whisk, blend together the eggs and milk until smooth and frothy.

4. Add the peppers, spinach and cream cheese into the eggs and mix well once more to combine.

5. Pour your eggs into your prepared pan and transfer to the oven to bake for 16-20 minutes until fully set.

6. Remove from the oven and let cool completely if cutting. Once cooled cut into 6 equal squares or circles.

For Assembling the Sandwiches

Yield: 6 breakfast sandwiches

Ingredients:

6 gluten-free bagels

6 egg pucks

sun-dried tomato pesto

6 slices of gouda cheese (or your fave cheese)

12 - 1 oz chicken sausage patties

Directions:

1. Cook the sausage patties according to the package instructions. Set them aside on a plate.

2. Halve the bagels and spread a layer of pesto onto the bottom half of each bagel.

3. Assemble the bagel sandwiches in the following order: egg, sausage, cheese, bagel top.

4. Wrap each bagel sandwich tightly in parchment paper and transfer to an airtight container or ziplock bag.

Hope you enjoy this one. Happy cooking my friends! - Love, Violet

These brownies could not be easier to make! Just a handful of ingredients and one bowl is all you need. And since we’ll be baking them up in a mini muffin pan they cook much faster than regular brownies! 30 minutes is all that stands between you and these delish brownies.

What you’ll need:

• brown butter, I used Churn Brown Butter!

• dark brown sugar

• dutch process cocoa

• egg

• vanilla extract

• apple cider vinegar

• 1:1 gluten-free flour

• kosher salt

• mini chocolate chips

a quick note on gluten-free flour blends:

I recommend either of these two gluten-free flour blends for this recipe...

• King Arthur Measure for Measure Flour

• Cup4Cup Multipurpose Flour

Yield: 14 brownie bites

Recipe Time: ~ 30 minutes

Ingredients:

1 tub Churn Brown Butter

1/2 cup dark brown sugar

1/3 cup dutch process cocoa

1 large egg, room temperature

1 teaspoon vanilla extract

½ teaspoon apple cider vinegar

1/4 cup 1:1 gluten-free flour or regular flour

1/4 teaspoon kosher salt

1/3 cup mini chocolate chips

Directions:

1. Preheat the oven to 350°F. Melt the brown butter and brown sugar together in the microwave for about 30-60 seconds until the butter is fully melted.

2. Whisk the melted butter and sugar together well until very smooth and glossy. Heat the mixture for an additional few seconds if it seems to be cooling down too quickly. You want it to be fairly warm and viscous.

3. Whisk the cocoa powder into the butter and sugar mixture. It will look very lumpy and that’s okay! Add in the egg, vanilla and apple cider vinegar and continue whisking until smooth.

4. Switch to a spatula and gently fold in the flour and salt until fully incorporated. Then mix in the chocolate chips.

5. Lightly grease a mini muffin pan with cooking spray. Spoon the brownie batter evenly into the muffin cups, filling up each cup almost to the top.

6. Transfer to the oven and bake for 12-14 minutes. The brownies are done when the tops are set and a toothpick comes out with fudgey crumbs attached.

7. Let the brownies cool in the pan for about 15-20 minutes before removing and enjoying! Finish with a sprinkle of flaky salt if desired.

I decided to get seasonal with it and make some carrot cake inspired donuts! With a warm carrot studded base, rich brown butter glaze and a luscious swirl of cream cheese frosting to finish them off.

General Helpful Recipe Notes:

• Please make sure you are using plain instant mashed potato flakes NOT the flavored mashed potato mixes!

• Measure by weight with a kitchen scale for best accuracy and less dishes.

• Make sure any cold ingredients are at room temperature before using.

• The rest in the refrigerator is key to ensuring the dough is easy to work with when rolling and cutting out donuts. 2-3 hours is ideal.

• Dust your work surface and dough with potato starch not flour for best results.

• For an easy frying process have your fry station ready to go with tongs, a paper towel lined baking sheet, a wire rack for draining and a small bowl ready off to the side for discarding the parchment paper squares.

• Use a candy thermometer to make sure the oil temperature is correct and stays consistent while frying.

• As much as it may be tempting, don’t eat the hot donuts straight from the fryer. Since these are gluten-free and mostly starch, the interior structure needs a little extra time to set. Let them cool to room temperature for best results.

• Wait to prepare the glaze until after you’ve finished frying all the donuts. This keeps it from hardening up before you dip them.

Tools you’ll need:

• 3.5 inch donut cutter

• parchment paper squares (you can cut these by hand or buy them precut)

Shop my donut making kit!

Ingredients you’ll need:

• King Arthur GF Measure for Measure flour

• plain instant mashed potato flakes, like this

• baking powder

• kosher salt

• ground cinnamon

• salted butter

• brown sugar

• large eggs

• full fat sour cream

• vanilla extract or paste

• maple syrup

• apple cider vinegar

• carrots

• powdered sugar, for the glaze

• potato starch, I used Bob’s Red Mill brand

How to Store & Reheat:

• These donuts are best freshly made but can be stored in an airtight container in the fridge for up to 24 hours.

Yield: 12-15 donuts

Prep Time: 3-4 hours (about 1 hour active time)

Ingredients:

300g (2 + 1/2 cups) King Arthur Measure for Measure gluten-free flour, sifted

33g (1/2 cup) instant potato flakes

2 teaspoons baking powder

1 + 1/2 teaspoons kosher salt

1/2 teaspoon ground cinnamon

1/2 cup (106g) dark brown sugar

1/4 cup (57g) salted butter, softened

1 large egg + 2 egg yolks, room temperature

1 cup (240g) sour cream, room temperature

1 teaspoon vanilla extract

2 teaspoons maple syrup

1 teaspoon apple cider vinegar

3/4 cup finely shredded carrots

You’ll also need:

potato starch, for dusting

40 oz vegetable shortening or other neutral oil for, for frying

finely chopped walnuts, optional for topping

Directions:

1. In a small bowl, whisk together the gluten-free flour, instant potato flakes, baking powder, salt and cinnamon. Set aside.

2. In a separate, larger bowl, cream together the brown sugar and softened butter. Mixing well until smooth, light and fluffy.

3. Whisk in the eggs, one at a time. Once the eggs are fully incorporated, whisk in the sour cream, vanilla, maple syrup and apple cider vinegar.

4. Fold in the shredded carrots followed by the dry ingredients in two parts. Mix gently until you have a thick shaggy dough. Let the dough rest at room temperature for 20 minutes.

5. Once the dough has rested, transfer it to a large piece of plastic wrap on a flat surface and press it into a small rectangle. Wrap it tightly in plastic wrap and place it in the fridge to chill for 2-3 hours until firm.

6. After the dough has firmed up, dust your work surface, your dough cutter and the dough evenly with potato starch and roll out the dough to about 3/4 of an inch thick.

7. Cut out the donuts using a donut cutter. Re-rolling the scraps as needed. You will get about 12 donuts. You can save the holes to fry as well or re-roll them with the rest of the scraps.

8. Place each cut out donut onto a parchment paper square and set aside. Meanwhile, heat shortening to 330°F in a deep 10-12 inch heavy bottomed pan. You’ll want to keep the oil temperature between 330°F-345°F while frying.

9. Once the oil is at the right temperature, pick up a parchment paper square with a donut and carefully place it into the hot oil. After about 10-15 seconds pull out the parchment paper with tongs.

10. Fry the donut for about 3 minutes before flipping gently with tongs and frying for an additional 3 minutes on the other side until golden brown. Transfer the donut to a wire rack to drain off any excess oil.

11. Repeat this with all the remaining donuts.
    Frying in batches of no more than 3 donuts at a time. Make sure the oil temperature returns to 330°F-345°F between batches. Once all the donuts have been fried, it’s time to make the glaze!

For the Brown Butter Glaze:

2 cups powdered sugar

1/4 cup salted butter, browned

2-3 tablespoons warm water

1 teaspoon vanilla extract

a pinch of salt, if desired

Directions:

1. Melt the butter to a small pan over medium-low heat. Stir gently and continuously with a spatula as the butter melts. Keep stirring continuously as the butter begins to foam.

2. The butter will start to smell fragrantly nutty and toasty. As soon as you see browned bits at the bottom of the pan, pull it from the heat.

3. In a medium-sized bowl, combine the powdered sugar, browned butter, warm water and vanilla extract. Whisk well until completely smooth and glossy. It should be pourable, almost the consistency of warm honey.

4. Dip the donuts into the glaze one at a time, and return them to the wire rack to let the
   excess glaze drip off. Leave the glazed donuts to set for about 20 minutes. The glaze will harden into that perfect crackly shell.

For the Cream Cheese Frosting

1/4 cup salted butter, softened

1 cup confectioner’s sugar, sifted

8 oz full fat cream cheese, softened

1 teaspoon vanilla bean paste or extract

a pinch of salt

Directions:

1. In the bowl of a stand mixer fitted with the paddle attachment or using a hand blender, cream together the butter and powdered sugar until sandy.

2. Add the cream cheese and continue to beat until smooth and creamy. Mix in the vanilla, and salt on low speed until combined and smooth. Transfer to a piping bag or ziplock with the corner cut.

3. Once the donuts have fully cooled to room temperature, pipe a swirl of frosting around and into each open center. Starting outward and swirling inwards. Top the frosting with finely chopped walnuts if desired.

I’ve been developing and sharing gluten-free recipes online for several years now and in that time they have gotten a bit scattered around across the internet. So consider this your cheat sheet for finding all my faves!

Just tap through the links below to go straight to the recipes!

1. Puff Pastry Ham & Cheese Twists

2. Spring Crudité Platter

3. No Bake Lemon Blueberry Cheesecake Cups

4. Avocado & Egg Toasties

5. Lemon Poppy Seed Cupcakes

6. Maple Mustard Spiral Ham

7. Skillet Lemon Crumb Cake

8. Salted Honey Dinner Rolls

9. Raspberry Almond Olive Oil Cake

10. Bacon, Egg & Cheese Stuffed Skillet Biscuit

I generally just tear into it straight out of the bag like a starving wild animal, but on occasion I do like to use it for a recipe! And oh boy, this one is GOOD. This chicken salad lasted about 48 hours in our house with just the two of us. I have no regrets.

For this recipe you’ll need:

• Sweet Onions

• Olive Oil

• Butter

• Brown Sugar

• Salt + Pepper

• Rotisserie Chicken

• Greek Yogurt

• Mayonnaise

• Honey Mustard

• Chives

• Garlic Powder

• Dried Oregano

• Parsley

• Crackers or Chips

My current favorite crackers for devouring this, if you were wondering:

Ingredients:

For the Caramelized Onions

1 tablespoon olive oil

2 tablespoons salted butter

2 large sweet onions, diced

2 teaspoons brown sugar

salt to taste

For the Chicken Salad

1 rotisserie chicken

1/2 cup greek yogurt

1/2 cup mayonnaise

2-3 tablespoons honey mustard

1/4 cup finely minced chives

add seasonings to taste: garlic powder, dried oregano, parsley, salt, black pepper

your fave crackers or chips to serve

Directions:

1. Heat olive oil and butter in a large skillet.
   Once the butter has melted, add in the onions and sauté over medium heat until they begin to soften. Stir in the brown sugar and reduce heat to medium-low.

2. Continue to cook the onions, stirring occasionally until they are jammy and caramelized. About 50 minutes.

3. Season to taste with salt. Remove from the skillet and set aside until needed.

4. Pull all the meat off the rotisserie chicken (including the skin) and shred it up very finely. Easiest in a stand mixer with the paddle attachment but can be done by hand with two forks.

5. In a large bowl mix together the shredded chicken, caramelized onions, greek yogurt, mayonnaise, chives, mustard and season to taste as desired.

6. Mix well until fully combined. At this point I like to refrigerate the chicken salad for at least an hour to chill and to let the flavors marinate!

7. Once chilled enjoy with your favorite gluten-free crackers, chips or on a sandwich!

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Okay, seriously! Who remembers these??

Ingredients You’ll Need:

• 1:1 gluten-free flour

• baking soda

• kosher salt

• creamy peanut butter, like Jif

• unsalted or salted butter

• dark brown sugar

• granulated sugar

• eggs

• vanilla extract

• caramel chips (optional)

• gluten-free cheez-it crackers

The best part? These cookies only require 1 hour of chill time. Which means less time waiting and more time getting your gluten-free cookie on!

A note on gluten-free flour blends -

These are my favorite gluten-free flour blends and the ones I recommend using for this recipe:

• King Arthur Measure for Measure Flour

• Cup4Cup Multipurpose Flour

My Cookie Making Essentials:

• my absolute favorite cookie scoop, it makes perfectly sized bakery-style cookies!

• a kitchen scale, honestly a baking essential in general, useful for more than just cookies

• these oxo baking sheets are my go-to

• the secret to perfectly round cookies, use a round cookie cutter that is slightly larger than the cookie to "scoot" the cookie into a perfect circle!

*disclaimer: the above products are affiliate links, I receive a small commission from them.

Servings: ~ 12 large cookies

Ingredients:

1 + 1/4 cup (175g) 1:1 gluten-free flour

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1/2 cup creamy peanut butter

1/2 cup (1 stick) unsalted or salted butter, melted

3/4 cup dark brown sugar, packed

1/4 cup granulated sugar

1 large egg + 1 egg yolk, room temperature

1 teaspoon vanilla extract

1/2 cup finely chopped caramel chips (optional)

1 heaping cup crushed cheez-it crackers

extra cheez-it crackers, for topping

Directions:

1. In a medium bowl, mix the gluten-free flour, baking soda and the salt. Set aside.

2. In a large bowl whisk together the melted butter and the peanut butter until smooth. Add in both sugars and whisk until lightened in color.

3. Add in the egg, egg yolk and vanilla extract, whisking until it resembles a smooth thick paste.

4. With a spatula, fold the dry ingredients into the wet ingredients, then gently fold in the caramel chips and crushed cheez-it crackers until combined.

5. Using a cookie scoop, scoop the dough into about 12 equal portions onto a parchment lined baking sheet.

6. Cover and place in the fridge to chill for at least an hour. When ready to bake the cookies, preheat the oven to 350°F and line a baking sheet with parchment paper.

7. Place the dough balls about 2 inches apart to give them room to spread. Bake for 12-14 minutes or until the cookies are set around the edges but soft in the center.

8. Remove the cookies from the oven and immediately press a whole cheez-it cracker into the top of each cookie.

9. Allow the cookies to rest on the baking sheet for about 15 minutes before transferring them to a wire rack to finish cooling. Enjoy!

That's all for now! As always, let me know if you make these cookies and send me photos! I always love to see your bakes!

The Brightland Sumo Citrus Infused Olive Oil I used here is now sadly sold out BUT I am hosting a giveaway for it over on my Instagram so go enter if you want to win one of the limited edition bottles! Also, if you just can’t find Sumos near you, this can absolutely be made with lemons for a classic lemon loaf.

What you’ll need:

• 1:1 gluten-free flour, I recommend King Arthur Measure for Measure Flour OR Cup4Cup Multipurpose Flour

• baking powder

• baking soda

• sea salt

• granulated sugar

• Sumo Citrus oranges

• eggs

• sour cream

• regular olive oil OR Sumo Citrus olive oil

• vanilla paste OR extract

• lemon extract

PS: if you want the perfect loaf butt crack (pardon my French), pipe a thin line of softened butter OR drag a butter knife down the center of your loaf batter before baking.

Ingredients:

2 cups 1:1 gluten-free flour

1 + 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon sea salt

1 cup granulated sugar

zest of two sumo oranges, reserve 1 tablespoon

3 eggs, room temperature

1 cup sour cream

1/2 cup sumo citrus olive oil or regular olive oil

3 tablespoons fresh sumo orange juice

1 teaspoon vanilla extract

1/2 teaspoon lemon extract

Orange Syrup Glaze

1/4 cup sugar

3 tablespoons fresh sumo orange juice

Sumo Citrus Sugar

1/4 cup granulated sugar

1 tablespoon reserved sumo orange zest

Directions:

1. Preheat the oven to 425°F. In a medium bowl, mix together the gluten-free flour, baking powder, baking soda and salt. Set aside.

2. Add the sugar to a separate large bowl. Zest the oranges into the sugar. Using your fingers, rub the orange zest into the sugar until well combined and fragrant.

3. Crack in the eggs and whisk until fully incorporated. Add the sour cream, olive oil, vanilla bean paste, lemon extract and freshly squeezed orange juice. Whisk until fully combined.

4. Fold the dry ingredients into the wet mixture. Mix until just combined.

5. Line a 9x5 inch loaf pan with parchment paper. Pour the batter into the pan and transfer to the oven.

6. Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F and bake for an additional 60-75 minutes or until a toothpick inserted into the center of the loaf comes out clean.

7. Allow the citrus loaf to cool in the pan for at least 20 minutes before enjoying. Meanwhile, make your syrup glaze and citrus sugar.

8. To make the syrup: Combine the sugar and orange juice in a small saucepan. Bring to a gentle simmer for about 5 minutes until the sugar is completely dissolved.

9. To make the citrus sugar: Combine sugar and orange zest in small bowl. Rub the zest into the sugar with your fingers until evenly mixed and fragrant.

10. Transfer your loaf to a wire rack and drizzle or pour the syrup glaze over the entire loaf. Then sprinkle the citrus sugar evenly over the loaf as well.

11. Slice and enjoy with freshly whipped cream and a drizzle of olive oil if desired!

I will be including MANY helpful details and tips in this recipe to guide you throughout the entire process. We’re in this together bestie! So please read through this throughly before beginning. If you still have questions or run into any issues please do let me know via DM here or on Instagram!

Regarding gluten-free wheat starch:

This recipe uses King Arthur Gluten-Free Bread Flour. I unfortunately cannot recommend any gluten-free flour alternatives that will yield the same results shown here.

This flour contains gluten-free wheat starch which meets the FDA requirements for gluten-free food (under 20PPM). It is considered to be safe for those with celiac disease and gluten intolerances, BUT if you have a wheat allergy this product is not for you. If you do not feel comfortable using this flour I understand and kindly recommend you try a different recipe.

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