Mary’s Black Chocolate Layer Cake

Gluten Free Chocolate Cake

This is a chocolate version of my Yellow Gold Layer Cake. The cocoa powder counts as a flour, so you’ll see that the amounts of each of the other flours is reduced. A chocolate cake also needs extra sugar. Since sugar makes a cake less structured, I’ve used whole eggs instead of egg yolks. The […] Read more »

“No Corn For Me” Gluten Free Bread

No Corn for Me Gluten Free Bread - Conventional Oven

Many people who are gluten free also have issues with corn and xanthan gum. This recipe is based off of my popular Finally Really Good Sandwich Bread recipe, but the flour:liquid ratio has been altered to take into account the difference in the absorbency of masa harina, a corn flour, and almond flour. Check at […] Read more »

Baking Gluten Free Bread – The Basics

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“It is more difficult to give rules for making bread than for anything else; it depends so much on judgment and experience…wisdom must be gained by a few mistakes.” Lydia Marie Francis Child in The American Frugal Housewife c. 1832 The above quote gave me much comfort as I was developing this class. For it’s […] Read more »

Ingredient Substitutions for Gluten Free Bread

No Corn for Me - Sliced

You can’t really teach gluten free cooking and baking without also teaching about ingredient substitutions. Here’s my first stab at anticipating the ingredient substitution questions that you all may have about gluten free bread. If I’ve missed something, please leave your question in a comment and I’ll add it, along with my response, to the […] Read more »

Gluten Free Slovakian Pascha Bread (Easter Bread)

Gluten Free Pascha Bread baked in the bread machine

Recently a reader, Amy, emailed me to ask if I knew of a gluten free recipe for Pascha Bread. Amy married into a Slovakian family and they have a long tradition of making and eating Pascha bread at Easter. This is Amy’s first Easter on a gluten free diet and she was desperately hoping that […] Read more »