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gluten-free cherry pie


It’s the 4th of July today. It seems fitting to celebrate this independence day with some cherry pie.

Meet Our Sponsors: Viva Labs Organic Extra Virgin Coconut Oil


Remember when no one had heard of coconut oil? Those days are long gone, thankfully. We’re crazy about coconut oil around here.

Meet Our Sponsors: Love with Food


  A friend of mine who is fairly recently gluten-free saw this Love with Food box on our dining room table the other day.

mostly, the laughter


I have a not-so-secret crush on Renee Erickson. It’s okay. Danny understands. It’s not a romantic crush — my heart rests in the heart of my darling husband who grounds me.

satisfying, every time


I’m kind of a goober, really. Even though I exult at the first unfurlings of spring green leaves, and feel deeply the fleeting beauty of the red leaves of fall, my body seems to feel it should always be summer.

gluten-free girl baking classes


  Imagine this. We gather together in the kitchen, to share stories, laugh, and bake together. And then we share a seasonal meal, made with local ingredients, all of it delicious.

meet our sponsors: tri-lamb board


It may be cloudy and in the 60s outside. The calendar says we need to wait another four weeks to declare it.

please eat pie


It is 1984. My best friend Sharon and I are sitting on the living room floor of our Southern California home, waiting.

Meet Our Sponsors: Alaska Gold Brand


Announcing Alaska Gold Brand seafood as our latest sponsor. We’re crazy about salmon in this house. Danny smokes a side of salmon nearly every week, which we eat as an appetizer for dinner with the kids.

Meet Our Sponsors: Coors Peak


I have to admit this first: I didn’t expect to like Coors Peak. When I thought I could eat gluten, I was a bit of a beer snob.

the old work, better


Someday, I swear, I’m going to go all Leaves of Grass on this site. The first time I said this to Danny, a few months ago, he looked at me with confusion in his eyes. He’s used to my strange pronouncements by now.

slowly, so softly


Once, before there was Desmond or Lucy or Danny, before there was a gluten-free flour business or a James Beard award or the New York Times, before there was a food memoir and two published cookbooks and a third one coming out soon, before there was Twitter or Facebook or Instagram or Periscope (have you tried this thing?

gluten-free cauliflower cake


At breakfast the other day, Lucy put down her fork to make a declaration. “Here are the foods I don’t like, right now,” she said, starting to count on her fingers.

where we eat: Juicebox


Last week, I was reminiscing with Danny about a tiny vegetarian restaurant in Seattle, one of my favorites in the 1990s.

right here.


It was early. My knees felt creaky. The coffee was still burbling through the filter. And I was in the kitchen, gathering ingredients to make gluten-free chocolate chip cookies.

right here.

It was early. My knees felt creaky. The coffee was still burbling through the filter. And I was in the kitchen, gathering ingredients to make gluten-free chocolate chip cookies.

a word from our sponsors: Bob’s Red Mill gluten-free oats


When I was first diagnosed with celiac, nearly 10 years ago, I didn’t really care that I would live a life without sandwich bread. Who cares about sandwiches when I could feel good for the first time in years?

how to bake gluten-free: converting recipes


You want to make a carrot cake. Your husband loves it. It’s his favorite cake. He dreams about eating it for his birthday every year.

how to bake gluten-free: converting recipes


You want to make a carrot cake. Your husband loves it. It’s his favorite cake. He dreams about eating it for his birthday every year.

how to bake gluten-free: hydration


Bakers like to talk to each other. We’re slightly odd creatures, after all, and it’s good to know we’re not alone in thinking about different hydration levels in artisan breads or the effect of baking soda on muffins that have been refrigerated overnight.


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