Sweetly Yours

Gluten-Free Breads  

Each week I have been trying out new baked goods on the crowd. A couple of weeks ago I made what I thought was the first attempt at a zucchini bread, with dried cherries and sunflower seeds. Every one of the people there — none of them on a gluten-free diet — told me, “You’re done. This is amazing.” None of them missed the gluten at all.

Heart-Healthy Muffins  

These muffins have apricots and pecans in them, surprises in several bites. Or they have figs and walnuts, on other mornings. Once you learn the backbone of the recipe, you can flesh it out with any spice or dried fruit or crunch you wish. You can make these yours immediately.

We are never using another muffin recipe than this one.

Perfect Pumpkin Pie  

When you roll out a gluten-free pie crust, don’t expect it to stick together. That’s what gluten is for–the sticking together. Instead, treat it gingerly, rolling bit by bit. And when it breaks, because it will, don’t despair and try again. It’s done. Instead, take the large pieces in your fingers, and with the same delicacy and firm command as though you were creating a sculpture, place the pieces in the pie pan, then stick them together.