• 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 (see notes)
• ¾ teaspoon salt
• ½ teaspoon baking powder
• ½ cup (99 g) white chocolate chips — labeled gluten-free
• ⅓ cup (61 g) gluten-free sprinkles
• 22 gluten-free Golden Oreos

1. Preheat the oven to 350°F (175°C). For cleaner slices, line an 8 x 8-inch baking pan with a foil sling by folding two sheets of foil and placing them in the pan perpendicular to each other. Press into the corners and up the sides, then spray lightly with nonstick spray. You may alternatively spray the pan directly and skip the sling.
2. In a large 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 fully combined and glossy.
3. Stir in the gluten-free all-purpose flour, salt, and baking powder until there are no dry streaks of flour. Fold in the white chocolate chips and the gluten-free sprinkles until evenly distributed.
4. Pour half of the batter into the prepared pan and spread it into an even layer. Arrange the 22 gluten-free Golden Oreos on top in a 4-by-4 grid with remaining cookies used to fill gaps, or distribute as evenly as you like.
5. Drop spoonfuls of the remaining batter over the Oreos and gently spread with an offset spatula to cover the cookies as evenly as possible. Break any leftover Oreos into chunks and sprinkle them across the top for texture. If desired, add a few extra white chocolate chips on top.
6. Bake for 40–43 minutes, or until a toothpick inserted into the center comes out clean or with only moist crumbs. Try to probe between or slightly beneath the Oreo layers to ensure the bottom is fully set.
7. Allow the bars to cool completely in the pan — at least 1–2 hours — before using the foil sling to lift them out and slice into 12 bars. Cooling helps the bars set and yields neater slices.
8. Store cooled bars in an airtight container at room temperature for up to 2 days. For longer storage, keep them refrigerated and bring to room temperature before serving for the best texture.

Nutrition (per serving): Calories: 365 kcal, Carbohydrates: 55 g, Protein: 4 g, Fat: 15 g, Saturated Fat: 7 g, Sodium: 304 mg, Fiber: 2 g, Sugar: 35 g.

Banana Pudding

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

Meringue Topping

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

• Preheat oven to 350°F. In a large bowl combine ¼ cup sugar, cornstarch, egg yolks (reserve whites), ¼ tsp salt, and 1 cup milk. Beat until smooth.
• In a saucepan, heat the remaining 2 cups milk with the remaining ¼ cup granulated sugar and ¼ cup brown sugar until it just simmers, whisking intermittently. Remove from heat.
• Slowly pour the hot milk into the egg mixture while beating at low speed to temper the yolks. Continue beating until slightly foamy.
• Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thick and smooth, about 3 minutes. Remove from heat and stir in butter and vanilla.
• In a 2-quart baking dish, layer half the wafers, half the banana slices, and half the pudding. Repeat the layers and set aside.
• Beat the reserved egg whites with cream of tartar until foamy. Gradually add ¼ cup sugar and continue beating until stiff, glossy peaks form.
• Spread the meringue over the pudding, sealing the edges. Bake on the middle rack at 350°F until the meringue is lightly browned, about 10–12 minutes.
• Serve warm or chilled. Refrigerate leftovers.

GF Cookie Options

Use gluten-free vanilla wafers, GF graham crackers, gluten-free speculoos (Biscoff-style), or a single box of Gluten-Free Golden Oreos (remove creme filling if you prefer less sweetness). Homemade gluten-free ladyfingers also work well.

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

• Use a large microwave-safe bowl so the mixture has room to expand. Whisk together the milk, sugar, egg yolk, vanilla, and cinnamon until smooth. Stir in the cooked rice until evenly combined.
• Microwave on high for 3–5 minutes, stirring every minute, until the mixture thickens. When done, add the butter and stir to melt. The pudding will continue to thicken as it cools; if you prefer a thinner texture, stir in a little extra milk.
• Serve warm or slightly cooled with whipped cream, extra cinnamon, raisins, or shredded coconut if you like. Store leftovers in the refrigerator and rewarm gently before serving.

• 3 boneless, skinless chicken breasts, butterflied and cut lengthwise to make 6 cutlets
• ¼ cup white rice flour (or cornstarch)
• 3½ tablespoons butter, divided
• 2½ tablespoons olive oil
• 1 shallot, peeled, halved and thinly sliced
• 2 small lemons — 1 thinly sliced (seeds removed), 1 for 2 tablespoons lemon juice
• ¼ cup dry white wine (or chicken stock)
• ½ cup gluten-free chicken stock
• 4 teaspoons drained capers
• ½ teaspoon salt, plus more for seasoning
• ⅛ teaspoon pepper
• Chopped fresh parsley for garnish (optional)

• Lay the cutlets on a baking sheet and season both sides with salt and pepper. Dredge in white rice flour or cornstarch, shaking off excess, and return to the sheet.
• Heat 1½ tablespoons butter and 1½ tablespoons olive oil in a large skillet over medium-high. Cook three cutlets at a time until golden and cooked through, about 3 minutes per side. Transfer to a platter and tent loosely with foil. Repeat with the remaining butter, oil, and cutlets.
• Add the shallot and lemon slices to the pan and sauté 2–3 minutes, scraping up browned bits. Pour in the wine and chicken stock, simmer until reduced about 3 minutes.
• Reduce heat to low, stir in the remaining tablespoon of butter, capers, lemon juice, salt, and pepper. Return the chicken to the skillet to warm through. Garnish with parsley and serve immediately.

• 2 cups gluten free all purpose flour (Cup4Cup recommended)
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 tablespoon pure maple syrup or sugar
• 1 cup milk may need 2–4 tbsp more depending on 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 (200ºC). Generously grease the muffin tin with nonstick spray or line with papers.
• In a large bowl whisk together the gluten free flour, baking powder, salt, and sugar if you’re using it. Stir in the chopped cooked bacon and grated cheddar until evenly distributed.
• In a separate bowl whisk the milk, egg, and maple syrup (if using). Pour the wet ingredients into the dry, then stir in the melted, cooled butter. Mix until the flour is incorporated — the batter will be thick. If it’s too stiff to stir, add up to 1/4 cup additional milk, a tablespoon at a time.
• Spoon the batter into the prepared muffin tins, filling each cup to the top. Smooth the tops with a spatula or lightly wet fingers. Sprinkle extra cheese on top if desired.
• Bake for 18–20 minutes, until the tops are golden and a toothpick inserted in the center comes out clean. Let muffins cool in the pan for 5 minutes, then transfer to a rack. Serve warm or at room temperature.

Storing and freezing

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

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

To reheat: thaw at room temperature for about an hour, then microwave wrapped in a paper towel for 20 seconds to warm.

• ▢ 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.
  2 tablespoons olive oil
• Trim the base of the cabbage and cut it in half. Keep the core in place and slice each half into 2-inch thick wedges. Arrange the wedges flat-side down on the oiled pan.
  1 medium cabbage
• Drizzle the remaining 2 tablespoons of olive oil over the cabbage wedges. Combine the kosher salt and pepper, then sprinkle evenly. Roast on the middle rack 35–45 minutes, until the cabbage is tender and the outer leaves are deeply browned.
  2 tablespoons olive oil, 1 ½ teaspoons kosher salt, ½ teaspoon pepper
• Remove the pan from the oven and spoon marinara sauce over each wedge, then sprinkle generously with grated mozzarella. Return to the oven for about 5 minutes, until the cheese melts. For a browned, bubbly top, finish briefly under the broiler—watch carefully so it doesn’t burn.
  2 cups marinara sauce, 2 cups grated mozzarella

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.
• In a large bowl, beat the softened butter and sugar until light and fluffy, about 2–3 minutes on high. Add the eggs, sour cream, and vanilla, and beat until combined, scraping the bowl once or twice.
• On low speed, mix in the baking powder, baking soda, and salt. Add the gluten-free flour and mix on low until incorporated, then increase to medium and beat for one minute. This helps hydrate and relax the gluten-free starches. The batter will be thick. Gently 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 the structure set and prevent sinking. Bake for 60–70 minutes, or until the top is set and a toothpick comes out clean or with a few moist crumbs. Cool on a wire rack.
• About 20 minutes before the bread is fully cooled, 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 set for about 30 minutes 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

• Combine the water and milk in a microwave‑safe measuring cup and warm until lukewarm (about 110ºF). Sprinkle the yeast on top, stir, and let sit for 5 minutes until foamy.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl), whisk together the gluten‑free flour, granulated sugar, baking powder, and kosher salt on low speed until combined.
• Add the milk‑yeast mixture and 3 tablespoons of olive oil. Mix on low for 1 minute, then increase to medium‑high and beat for 5 minutes. The batter should be thick but still pourable.
• Generously coat the bottom and sides of a 10″ cast iron skillet or 9″ cake pan with 2 tablespoons of olive oil. Pour the batter into the prepared pan and smooth it evenly with a greased spatula or oiled fingers.
• Drizzle 1 tablespoon olive oil over the top and gently smooth with your fingers. Leave the pan uncovered and let the dough rest for 30 minutes while you preheat the oven to 350ºF.
• While the dough rises, make the cinnamon topping: in a small bowl, stir together the brown sugar, softened butter, cinnamon, and 1 tablespoon olive oil until a thick paste forms. Cover and set aside.
• Use your fingers to press deep dimples across the dough. Spoon or distribute the brown sugar paste into the dimples, then press once more so the topping sinks in. Drizzle the remaining tablespoon of olive oil evenly over the surface.
• Bake for 30 minutes, or until the top is golden brown and the internal temperature reaches about 210ºF. Cool in the pan for 10 minutes.
• Whisk together the powdered sugar, milk, and vanilla to make a smooth glaze. Drizzle over the warm focaccia and serve slices while still slightly warm.

Storing and Freezing

For best texture, enjoy the focaccia the day it’s made. If you need to prepare ahead, this bread freezes well. Allow it to cool completely (several hours) before wrapping.

Freeze the whole loaf (recommended) or individual slices for up to three months. Wrap tightly in plastic and then cover with foil, or place wrapped slices in a zip‑top bag. To reheat a slice, wrap in a paper towel and microwave for 15–20 seconds. To rewarm a whole loaf, thaw, place on a baking sheet, cover with foil, and heat at 350ºF for about 10 minutes until warmed through.

• ▢ 1 cup (158 g) yellow cornmeal, gluten-free certified
• ▢ ¾ cup (115 g) all purpose gluten-free flour
• ▢ 2 tablespoons (26 g) granulated sugar
• ▢ 1 ½ teaspoons baking powder
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon onion powder
• ▢ ½ teaspoon paprika
• ▢ ¼ teaspoon garlic powder
• ▢ ¼ teaspoon baking soda
• ▢ ¼ teaspoon ground black pepper
• ▢ ¾ cup (184 g) buttermilk
• ▢ 1 large egg
• ▢ oil, for frying

• In a large bowl whisk together the cornmeal, gluten-free flour, sugar, baking powder, salt, onion powder, paprika, garlic powder, baking soda, and black pepper.
• In a separate bowl, whisk the buttermilk and egg. Pour the liquid into the dry ingredients and stir until combined. Let the batter rest for 10 minutes to hydrate the gluten-free starches and ensure a fluffy interior.
• Heat 2 inches of oil in a heavy skillet or cast iron pan over medium heat until it reaches 350°F, about 10–15 minutes. Line a baking sheet with paper towels and preheat the oven to 200°F if you want to keep finished hush puppies warm.
• Use a medium cookie scoop (about 2 tablespoons) or two spoons to drop batter into the hot oil. Fry 5–7 hush puppies at a time, taking care not to overcrowd the pan.
• Fry until golden brown, about 3–4 minutes, turning halfway through. Use a slotted spoon to transfer to the paper towel–lined sheet. Repeat with remaining batter and serve immediately.

Ingredients

Equipment

• Food scale
• Glass jar or bowl

Instructions

Notes