Makes: 8 scones

Prep time: 20 minutes

Chill time: At least 2 hours or overnight

Cook time: 22–24 minutes

Ingredients

Cinnamon Sourdough Scones:

• 1/2 cup (113 g) unsalted butter, cold

• 1 2/3 cups (247 g) gluten-free 1:1 flour*

• 2 1/2 teaspoons baking powder

• 1 teaspoon kosher salt

• 1/2 cup (100 g) granulated sugar

• 1 tablespoon ground cinnamon

• 1/4 cup (60 g) heavy cream, cold

• 1 large egg, cold

• 1 teaspoon vanilla extract

• 2/3 cup (150 g) active gluten-free sourdough starter or discard

• Heavy cream, for brushing

• Demerara sugar, for sprinkling

Vanilla Glaze

• 1 cup (125 g) powdered sugar, measured and then sifted

• 2–4 tablespoons (30–60 g) milk

• 1/4 teaspoon vanilla extract

Instructions

1. Chill the Butter

Cut the cold butter into small cubes and place it in the fridge while you prepare the remaining ingredients. Keeping the butter cold helps it stay in small pieces throughout the dough.

2. Combine the Dry Ingredients

In a large bowl, mix together the gluten-free flour, baking powder, kosher salt, granulated sugar, and cinnamon.

3. Whisk the Wet Ingredients

In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and gluten-free sourdough starter until evenly combined.

4. Cut in the Butter

Add the chilled butter to the dry ingredients. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture is crumbly with small pieces of butter still visible throughout.

5. Bring the Dough Together

Pour the wet ingredients into the dry ingredients. Gently fold until the mixture comes together into a soft dough, being careful not to overmix.

6. Shape and Chill

Transfer the dough to your countertop and shape it into a thick disk with about an 8-inch diameter. Wrap the dough tightly in plastic wrap and refrigerate for at least 2 hours or overnight.

7. Prepare the Scones

When you’re ready to bake, preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.

Unwrap the chilled dough and cut it into 8 equal wedges. Arrange the scones on the prepared baking sheet, leaving space between each one. Lightly brush the tops with heavy cream and sprinkle with Demerara sugar.

8. Bake Until Golden

Bake for 22–24 minutes, or until the scones are golden around the edges and the centers are baked through. Transfer them to a wire rack and allow them to cool slightly before glazing.

9. Make the Vanilla Glaze

Add the sifted powdered sugar, 2 tablespoons of milk, and vanilla extract to a small bowl. Whisk until smooth, adding more milk a little at a time until the glaze reaches your desired consistency.

10. Glaze and Serve

Drizzle the vanilla glaze over the slightly cooled scones and sprinkle with cinnamon. Let the glaze set for a few minutes, then serve and enjoy!

A Few Tips:

Keep everything cold. Cold butter, cream and egg help keep the butter from melting into the dough before the scones reach the oven.

Watch the consistency of the glaze. Begin with 2 tablespoons of milk and add more gradually. It gets thin quickly, so a little goes a long way.

Check your flour blend. The 247-gram measurement corresponds with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. Other gluten-free flour blends can weigh differently by volume, so use the gram measurement for the most consistent result.

Prepare them ahead. For an easy morning of cinnamon scones wafting through the air, shape and wrap the dough the night before, and pop them in the morning when you wake up!

Makes: about 4 servings

Prep time: 20 minutes

Cook time: 15 minutes

Ingredients

French Toast

• 4–6 thick slices sourdough bread, preferably a few days old

• 2 large eggs

• 1/2 cup heavy cream

• 1 tablespoon granulated sugar

• 1 teaspoon vanilla extract

• 1/4 teaspoon ground cinnamon

• Pinch of kosher salt

• Butter, for the pan

Raspberry Compote

• 2 cups frozen raspberries

• 2 tablespoons lemon juice

• 2 tablespoons granulated sugar

Vanilla Bean Whipped Cream

• 1 cup cold heavy cream

• 1 tablespoon vanilla bean paste or 1 teaspoon vanilla extract

• 1 tablespoon powdered sugar

Instructions

1. Make the Raspberry Compote

Add the frozen raspberries, lemon juice and sugar to a small saucepan.

Cook over medium heat, stirring occasionally, until the raspberries have broken down and released their juices. Reduce the heat and simmer for about 8–10 minutes, or until the compote has thickened slightly.

Remove from the heat and set aside. It will continue to thicken as it cools.

2. Make the Vanilla Bean Whipped Cream

Add the cold heavy cream, vanilla bean paste, and powdered sugar to a mixing bowl.

Using a hand mixer or stand mixer, whip until soft, fluffy peaks form. Be careful not to overmix. Refrigerate until ready to serve.

3. Make the Custard

In a shallow bowl or baking dish, whisk together the eggs, heavy cream, sugar, vanilla, cinnamon, and salt until completely combined.

4. Soak the Sourdough

Place each slice of sourdough into the custard, coating both sides and allowing the bread to soak up some of the mixture.

If your sourdough is a few days old and fairly dry, you can let it sit in the custard a little longer. If you’re using fresher or particularly soft bread, a quick soak on each side is plenty.

5. Cook the French Toast

Heat a large skillet over medium-low to medium heat and add a generous bit of butter.

Once the butter is melted, add the soaked sourdough slices without overcrowding the pan. Cook for about 3–4 minutes per side, or until deeply golden brown on the outside and the custard is cooked through in the center.

Repeat with the remaining slices, adding more butter as needed.

6. Assemble

Serve the French toast warm with a generous spoonful of raspberry compote and a dollop of vanilla bean whipped cream.

Finish with maple syrup and powdered sugar if you want a little extra sweetness.

A Few Tips:

Use older sourdough. Slightly stale sourdough absorbs the custard beautifully while still holding its structure.

Keep the heat moderate. Cooking the French toast over medium-low to medium heat gives the center time to cook without the outside getting too dark.

Make the toppings ahead. Both the raspberry compote and whipped cream can be made ahead and kept refrigerated, making this especially easy to pull together for brunch.

This recipe makes two 8-inch skillet cookies, but you can easily bake one now and save the remaining dough for later. And no cast-iron skillet? An 8-inch cake pan works just as well.

Top it with a few scoops of vanilla ice cream and dig in while it’s still warm. I hope you love it!

Makes: 2 (8-inch) skillet cookies

Bake: 375°F for 20–22 minutes

Ingredients

• 2¼ cups (315 g) gluten-free all-purpose 1:1 flour blend (I use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour)

• 1 teaspoon (3 g) xanthan gum (omit if your flour blend already contains it)

• 1 teaspoon (5 g) baking soda

• ½ teaspoon (3 g) kosher salt

• ¾ cup (115 g) semi-sweet chocolate chunks

• ¾ cup (115 g) toffee pieces or chips (SKOR or Trader Joe’s toffee chips work well)

• 16 tablespoons / 1 cup (224 g) salted butter

• ½ cup (100 g) granulated sugar

• ¾ cup packed (160 g) light brown sugar

• 2 large eggs

• 1 tablespoon (15 g) pure vanilla extract

• Vanilla ice cream, for serving (optional but highly recommended)

Directions

1. Brown and cool the butter

Brown the butter in a saucepan over medium heat until golden and nutty. Pour into a heat-safe bowl, making sure to scrape in all the browned bits. Let cool until mostly solidified but still soft and creamy. To speed this up, stir in a few ice cubes and refrigerate briefly, stirring occasionally, until you reach the right consistency.

2. Prepare the dry ingredients

While the browned butter is cooling, in a medium bowl, whisk together the gluten-free flour, xanthan gum (if using), baking soda, and kosher salt.

3. Prepare the chocolate and toffee

Roughly chop your toffee into small chunks.

Combine the chocolate chunks and toffee pieces in a separate bowl. Add 1 tablespoon of the dry flour mixture and toss until everything is lightly coated. This helps distribute the chocolate and toffee more evenly throughout the dough.

4. Make the dough

Using a hand or stand mixer, beat the cooled brown butter until creamy and the color has lightened. Add the granulated sugar and brown sugar and beat again until light and well combined.

Add the eggs and vanilla and mix until smooth. Add the dry ingredients and mix just until combined, then fold in the chocolate chunks and toffee pieces.

5. Rest the dough

Cover the dough and let it rest at room temperature for at least 30 minutes. This step is especially important for gluten-free dough because it gives the flour time to fully hydrate, helping create a softer, less gritty texture.

While the dough rests, preheat the oven to 375°F (190°C).

6. Prepare the skillets

Lightly grease two 8-inch cast-iron skillets or 8-inch cake pans with butter.

Divide the dough evenly between the two pans—half of the dough in each—and gently press and spread it into an even layer.

If you only want to bake one skillet cookie: Use half of the dough and store the remaining dough covered in the refrigerator for later.

7. Bake

Bake at 375°F (190°C) for 18–22 minutes, or until the edges are golden brown and set but the center still looks slightly soft.

Be careful not to overbake—the cookie will continue to set as it cools, and keeping the center slightly underdone gives you that warm, gooey skillet-cookie texture.

8. Serve

Let the skillet cookie cool for about 10–15 minutes before serving. The center will settle slightly as it cools while staying soft and gooey.

Serve warm straight from the skillet with scoops of vanilla ice cream on top! Enjoy!

I’m a 30 year old living in Utah with my husband, Ben, and our very busy 9-month-old daughter. Most days you’ll find me trying out new recipes, making a mess in my kitchen, chasing a crawling baby, or somehow doing all three at the same time.

If you’ve landed here, chances are you’re gluten-free too—or you’re baking for someone who is. Either way, I hope this little corner makes gluten-free baking feel a little less intimidating and a lot more delicious!

Growing up, I struggled with severe eczema, asthma, and what felt like an endless list of allergies. It was just part of life, and I never really questioned or challenged it.

Then, in 2019, something happened that changed the game for me.

I was at the gym, mindlessly running on the treadmill, when suddenly, out of nowhere, I started having a severe allergic reaction in the middle of my workout. Wheezing, hives, a swollen face... the whole gamut. At the time, it was terrifying. Looking back now... I can’t lie lie that it’s pretty funny. Imagine having to abandon your treadmill mid-run only to find yourself covered in hives with a face that had swollen up like Will Smith from 2005’s Hitch.

That experience finally sent me to an allergist, and after some testing, they discovered I have a wheat allergy that can cause anaphylaxis. Suddenly, so many of the health issues I’d dealt with for years started to make sense.

Overnight, gluten-free wasn’t a wellness trend or a fun experiment for me—it became my reality.

At first, I was convinced I’d never eat good bread, cookies, or pizza again (if you’ve ever wandered the gluten-free aisle, you probably know exactly what I’m talking about). So many products were expensive, disappointing, or somehow managed to be both dry and gummy at the same time.

I figured there had to be a better way... so I started experimenting!

One recipe turned into another, which turned into late nights testing flours, tweaking techniques, and creating some kitchen disasters along the way. I’d always loved baking, but being thrown into the gluten-free world challenged me in a whole new way. It made me fall even more in love with recipe testing and figuring out how to recreate the foods I missed most.

Now my goal is simple: prove that gluten-free food doesn’t have to be boring, dry, or just “good for gluten-free.”

It can just be... good.

Here you’ll find recipes, tips, techniques, and everything I’ve learned along the way—from gluten-free sourdough to brown butter cookies (my fave), breads, desserts, and the little tricks that make a huge difference.

Whether you’re newly gluten-free or you’ve been baking this way for years, I’m so glad you’re here.

I can’t wait to bake with you. 🤍

Ingredients

• 1 cup (237g) water

• ¼ cup (20g) whole psyllium husk (rough husk form)

• 400g gluten-free 1:1 flour blend

• 2 tsp kosher salt

• 1 tsp baking powder

• 1½ tbsp dried rosemary

• 2 tbsp olive oil

• 150g active gluten-free sourdough starter (mature and bubbly)

• 1¼ cups (295g) warm water

Instructions

1. Make the psyllium gel

In a small bowl, stir together the psyllium husk and 1 cup (237g) water. Let it sit for about 5 minutes, until it forms a thick, gel-like consistency.

2. Combine the dry ingredients

In the bowl of a stand mixer (or a large mixing bowl), whisk together the gluten-free flour, kosher salt, baking powder, and dried rosemary.

3. Make the dough

Add the olive oil, active sourdough starter, and psyllium gel to the dry ingredients. Turn the mixer on low and slowly pour in the warm water. Once all of the water has been added, increase the speed to medium-high and mix for 5–10 minutes, until everything is fully incorporated.

The dough should be thick and sticky. Gluten-free sourdough dough is naturally wetter than traditional wheat dough, which helps it rise properly and creates a lighter, airier loaf.

4. Let the dough rise

Cover the bowl loosely and let the dough rise in a warm place for 1–4 hours, depending on the temperature of your kitchen.

For even more flavor, you can cold ferment the dough overnight in the refrigerator. Then, before baking, let it sit in a warm place for a few hours to finish rising.

5. Preheat the Dutch oven

Preheat the oven to 450°F (232°C). Place the Dutch oven (with the lid on) inside the oven and let it continue preheating for 30 minutes before baking.

6. Shape the loaf

Transfer the dough onto a sheet of parchment paper. Using a wet spatula or bench scraper, gently shape it into a round loaf. Lightly dust the top with gluten-free flour, then score the loaf with a sharp knife or bread lame.

Optional banneton method: Instead of shaping the dough directly on parchment paper, lightly dust a banneton basket with gluten-free flour. Transfer the dough to the banneton, cover with plastic wrap, and let it rise in a warm place for a few hours. When you’re ready to bake, carefully invert the dough onto a sheet of parchment paper, score the top with a sharp knife or bread lame, and transfer it to the preheated Dutch oven.

7. Prepare to bake

Carefully lift the parchment paper and lower the dough into the hot Dutch oven. Add a few ice cubes between the parchment paper and the side of the Dutch oven to create steam, then immediately cover with the lid.

8. Bake your loaf

Bake for 60 minutes at 450°F with the lid on.

Remove the lid and continue baking for 10 minutes at 475°F, or until the crust is deep golden brown. Keep an eye on it in for these last few minutes making sure it doesn’t get too dark.

For best results, the center of the loaf should reach an internal temperature of 208–212°F (98–100°C).

9. Cool completely

Transfer the bread to a wire rack and allow it to cool completely before slicing. As tempting as it is, cutting into the loaf too soon can leave the crumb gummy.

Storage

Store the bread in an airtight container or zip-top bag at room temperature for up to 3 days.

For longer storage, slice the loaf and freeze it. Toast slices straight from the freezer whenever you’re ready to enjoy them.

Notes

• Whole psyllium husk (rough husk form) works best for this recipe. Psyllium powder absorbs water differently and can change the texture of the dough.

• A mature, bubbly gluten-free sourdough starter will give you the best rise and flavor.

• Dried rosemary distributes evenly throughout the dough and gives the bread a delicious herb flavor without adding extra moisture, making it the best choice for this recipe.

Ingredients

- ¾ cup (170 g) salted butter

- ⅔ cup (147 g) packed dark brown sugar

- ⅓ cup (67 g) granulated sugar

- 1 large egg

- 1 large egg yolk

- 1 teaspoon vanilla extract

- 1½ cups (220 g) gluten-free 1:1 baking flour (I recommend Bob's Red Mill Gluten Free 1:1 Baking Flour)

- ½ teaspoon baking soda

- ½ teaspoon baking powder

- ½ teaspoon kosher salt

- 50–60 g gluten-free graham crackers, broken into bite-sized pieces (about 1 cup)

- 1 cup (170 g) semisweet chocolate chunks

- 1 cup mini marshmallows, or large marshmallows torn into small pieces

Instructions

1. Brown the butter (do this ahead of time!). Melt the butter in a saucepan over medium heat. Continue cooking, stirring frequently, until the butter smells nutty and the milk solids turn golden brown. Transfer the browned butter to a heatproof bowl and let it cool completely until it reaches room temperature and solidifies again. (You can speed this step up in the refrigerator.)

2. Mix the dry ingredients. While the butter cools, whisk together the flour, baking soda, baking powder, and salt.

3. Cream the butter and sugars. Using a stand mixer or hand mixer, beat the solidified browned butter, dark brown sugar, and granulated sugar on high speed for 2–3 minutes, until the mixture is lightened in color and fluffy. Don't rush this step—it creates a softer, chewier

4. Add the wet ingredients. On medium speed, beat in the egg, egg yolk, and vanilla extract until smooth and fully combined.

5. Add the dry ingredients. Add the flour mixture in three additions, mixing just until combined after each addition.

6. Fold in the mix-ins. Gently fold in the chocolate chunks, gluten-free graham cracker pieces, and marshmallow pieces until evenly distributed.

7. Rest the dough. Cover and let the dough rest for at least 30 minutes, or overnight in the fridge. This gives the gluten-free flour time to fully hydrate, resulting in cookies with a much better texture. If refrigerating overnight, let the dough sit at room temperature for about 1 hour before scooping and baking.

8. Shape the cookies. Scoop the dough into 2-tablespoon portions and roll into balls. If desired, press a few extra chocolate chunks and marshmallow pieces into the tops before baking.

9. Bake. Bake at 350°F (175°C) for 9–11 minutes, until the edges are set but the centers still look slightly underbaked.

10. Cool. Let the cookies cool on the baking sheet for 15 minutes before transferring them to a wire rack. They'll continue to set as they cool.

Makes: 22–24 cookies

Unlike traditional starters that can take weeks of trial and error, this one gets a head start by using cultured buttermilk (I have found the best results using Trader Joe’s Cultured Buttermilk). The natural bacteria help kickstart fermentation, making it a great option for beginners.

One important thing to remember: every starter is different. Your kitchen temperature, humidity, elevation, flour brand, and even the season can all affect how quickly your starter develops. Don’t worry if your timeline looks a little different than mine. Instead of watching the clock, watch your starter.

What You’ll Need

• Gluten-free flour blend (I recommend Bob’s Red Mill Gluten-Free Baking Flour or Namaste Gluten-Free Flour Blend)

• Cultured Buttermilk (I recommend Trader Joe’s Cultured Buttermilk)

• Filtered water

• Glass jar with lid

• Wooden spoon

• Silicon spatula

Day 1

Mix:

• ½ cup cultured buttermilk

• ¼ cup gluten-free flour

Stir until smooth until the mixture resembles a pancake batter. If it seems too thick, add a splash of buttermilk. If it's too thin, add a little more gluten-free flour. Scrape down the sides of the jar, loosely cover it, and place it on your counter in a spot that's at room temperature or slightly warm.

Day 2

Give it a good stir and scrape down the sides of the jar.

At this point you may not see much activity yet, and that’s completely normal.

Day 3

Around this time, you may notice your starter becoming a little thinner or even forming a small pool of liquid on top. That's completely normal! It's a sign that the starter has used up much of its food and is ready for more flour.

Add:

• ⅛ cup gluten-free flour

Mix well and scrape the sides clean. After feeding, the consistency should return to a thick pancake batter. If it still seems too runny, mix in a little extra gluten-free flour until it reaches that consistency again.

Day 4

Stir and scrape again.

You may begin noticing a few small bubbles. Even a little activity is a good sign that fermentation is starting.

Day 5

If you’re seeing more bubbles, feed your starter:

• ¼ cup gluten-free flour

• ¼ cup water

Mix well.

Many starters will begin doubling in size sometime after this feeding, although yours may take another day or two depending on your environment.

Day 6-7

If your starter has risen and fallen, that’s a great sign that it’s active or nearly there.

Feed again with:

• ¼ cup gluten-free flour

• ¼ cup water

If it consistently doubles in size within several hours after feeding, has lots of bubbles throughout, and has a pleasantly tangy smell, it’s likely ready to bake with.

How Do You Know It’s Ready?

Don’t focus on the calendar. Instead, look for these signs:

✔ It doubles (or nearly doubles) after feeding.
✔ It’s full of bubbles throughout.
✔ It rises and falls consistently.
✔ It smells pleasantly tangy—not rotten or moldy.

If it isn’t there yet, keep feeding it. Some kitchens and environments simply need a few extra days.

Beginner Tips

• Keep your jar in a warm spot if your house runs cool.

• Cooler temperatures slow fermentation, while warmer temperatures speed it up.

• Mix your starter every day—even if it doesn't look like anything is happening. Stirring introduces oxygen, redistributes the wild yeast and bacteria, and can help discourage mold from forming on the surface.

• Humidity, elevation, and different gluten-free flours can all change how your starter behaves.

• Don’t panic if it doesn’t match someone else’s timeline exactly. Healthy starters don’t all follow the same schedule.

• Scrape down the sides of the jar after each feeding or stir. This helps prevent dried starter from building up (which can encourage mold) and makes it much easier to see how much your starter has risen.

Once your starter is consistently active, you’re ready to start making gluten-free sourdough bread, pizza dough, cinnamon rolls, and so much more.

If you make this starter, let me know how long yours took to become active. I love seeing how different kitchens produce different timelines!

Ingredients

• 2 boneless skinless chicken breasts (about 1 pound)

• 3 cups of chicken stock

• 1 can (14 oz) red enchilada sauce (whole can if you want it spicy, half if you’d prefer mild)

• 2 (14-ounce) cans black beans, rinsed and drained

• 1 (14-ounce) can diced tomatoes, with juice

• 1 (15-ounce) can whole-kernel corn, drained

• 1 (4-ounce) can diced green chiles

• 3 cloves garlic, minced

• 1 red onion, peeled and diced

• 1 tablespoon ground cumin

• 1/2 tbsp chili powder

• Salt and pepper

• optional toppings: diced avocado, chopped fresh cilantro, shredded cheese (I prefer sharp cheddar!), sour cream, tortilla chips

Instructions:

1. Simply add all of the ingredients to a slow cooker, and stir until combined. Cook for 6-8 hours on low, or 3-4 hours on high, until the chicken is cooked through and tender.

2. Take out the cooked chicken breasts and place in a separate bowl. Shred the chicken, and then add back into the soup.

3. Serve the soup warm with optional toppings/garnishes!

4. You can also refrigerate in a sealed container for up to 5 days, or freeze up to 3 months.

Ingredients:

• 1 cup (237 g) water

• 1/4 cup (20 g) whole psyllium husk (rough husk form)

• 400 g 1:1 gluten-free flour blend

• 2 tsp kosher salt

• 1 tsp baking powder

• 2 tbsp olive oil

• 150 g gluten-free sourdough active starter (mature and ripe)

• 1 and 1/4 cups (295 g) warm water

Instructions:

1. In a small bowl, mix psyllium husk (whole rough husk form) with 1 cup water. Let it sit for 5 minutes until it forms a thick, gel-like consistency.

2. In a large bowl (or stand mixer), whisk together the gluten-free flour, kosher salt, and baking powder.

3. Add the olive oil, active starter, and psyllium husk mixture. Turn on your stand mixer and slowly add 1 and 1/4 cups of water, or a bit more if needed, until the dough is combined, thick, and sticky (this should take 5-10 minutes on medium-high). Since this is a gluten-free recipe, you’re looking for the dough to be sticky to ensure the bread rises and has a fluffier texture rather than dense and gummy.

4. Loosely cover the dough with plastic wrap and let it rest in a warm place for 1 to 4 hours, depending on your room temperature. If it's warmer, 1 hour should suffice; if cooler, allow for up to 4 hours. Alternatively, you can let the dough cold ferment overnight in the fridge (I highlyyy recommend this) then allow the dough to sit in a warm place for a few hours before you plan to bake your bread.

5. When you’re ready to bake your bread, let your dutch oven preheat in the oven for 30 minutes at 450°F.

6. While the dutch oven is preheating, transfer the dough to a cutting board lined with parchment paper. Shape the wet dough using a straight spatula or butter knife, lightly dust with gluten-free flour and score.

7. Carefully lift the dough by the parchment paper and transfer it to the hot dutch oven. Add a few ice cubes to the hot pot for extra steam, which helps the dough rise.

8. Bake the dough for 60 minutes at 450°F with the lid on.

9. After 60 minutes, remove the lid and bake for an additional 5-10 minutes at 475°F, or until the bread is golden brown (keep an eye on the bread, making sure it doesn’t get too dark).

10. Let the bread cool completely (I know it’s tempting), then slice and enjoy!

11. Enjoy your freshly baked gluten free sourdough! I recommend storing your bread in an ziplock bag since gluten free bread can dry out quickly. If you haven’t eaten the entire loaf after 2–3 days, slice up and freeze the bread. The bread thaws and toasts up beautifully!