What You Need

Here are a few notes on some of the key ingredients to make this gluten-free banoffee pie. Jump to the recipe card below for the exact measurements.

• Graham cracker crumbs. I use one box of Schar gluten-free graham crackers here, processed into fine crumbs. I’ve also had good results with Kinnikinnick S’moreables. The crumbs need to be uniform and fine so the crust presses together evenly and bakes up crisp.
• Gluten-free measure-for-measure flour. Just one tablespoon goes into the crust, but it makes a real difference. It binds the crumbs together so the crust holds its shape when you slice into the pie instead of crumbling apart.
• Sweetened condensed. This makes the caramel so easy! It creates a thick, creamy base for the caramel, while brown sugar and butter give it that deep, buttery flavor.

What You Need

Here are a few notes on some of the key ingredients to make this gluten-free sour cream cornbread loaf. Jump to the recipe card below for the exact measurements.

• Gluten-free measure-for-measure flour. I recommend using a high quality gluten-free 1:1 baking flour that contains xanthan gum for best results. 
• Medium-grind yellow cornmeal. The grind matters here. Medium-grind gives you that satisfying texture and a little tooth without making the crumb gritty. My favorite brand is Bob’s Red Mill.
• Sour cream. The secret ingredient! This is what keeps the loaf moist and tender all the way through. It adds a subtle tang that balances the sweetness beautifully.
• Butter. I like to use a high-quality grassfed butter for best results. I think it lends the best flavor and color to the cornbread.

What You Need

Here are a few notes on some of the key ingredients to make these gluten-free mini powdered sugar donuts. Jump to the recipe card below for the exact measurements.

• Gluten-free measure-for-measure flour. Be sure to use a high-quality 1:1 gluten-free baking flour that contains xanthan gum. King Arthur and Bob’s Red Mill both work great.
• Apple cider vinegar. One teaspoon reacts with the baking powder to give the donuts extra lift and a lighter, more tender crumb. You can substitute an equal amount of lemon juice if that’s what you have on hand. I also use ACV in these gluten-free baked donuts!
• Milk of choice. Any unsweetened milk you like will work here. I usually use almond milk to keep these dairy-free!
• Neutral oil. You can use any neutral oil you like here! Avocado, vegetable or canola are all great choices.

What You Need

Here are a few notes on some of the key ingredients to make these gluten-free pumpkin protein muffins. Jump to the recipe card below for the exact measurements.

• Vanilla protein powder. Protein powder gives these muffins an extra boost of protein while adding a little sweetness and vanilla flavor. Protein powders can vary quite a bit in how they bake, so I recommend using one you already know you like the flavor of. This is my favorite brand.
• Pumpkin purée. I specifically created this recipe to use a whole can of pumpkin because there’s nothing worse than having ½ cup of pumpkin sitting in your fridge that you’re not sure what to do with. Be sure to use pure pumpkin purée, not pumpkin pie filling.
• Greek yogurt. I use plain Greek yogurt to add even more protein while keeping the muffins moist. Its slight tang also balances the sweetness from the coconut sugar, maple syrup and chocolate chips.
• Coconut sugar. I always have coconut sugar on hand because we use it as a filling for buckwheat crepes. If you don’t have coconut sugar you can use brown sugar no problem!

Ingredients You’ll Need

Here are a few notes on some of the key ingredients to make these gluten-free pumpkin scones. Jump to the recipe card below for the exact measurements.

• Pumpkin purée: Just like with my chewy gluten-free pumpkin snickerdoodles, I recommend patting the pumpkin dry to remove excess moisture and keep the scones from becoming cakey. Start with ½ cup (113g) pumpkin purée and spread it on a plate. I usually press a paper towel over the pumpkin, move it around with a spoon to expose more of the moist areas, then blot again with a fresh paper towel. You’ll go through quite a few paper towels! Keep going until the pumpkin is very thick and dry and weighs about 45–53g.
• Frozen butter: Keeping the butter very cold is key for scones. I freeze it and grate it with a box grater before working it into the flour mixture. Those little pieces of cold butter melt in the oven and help create a flaky texture.
• Egg yolk: During testing, we found that using just the egg yolk instead of a whole egg helped us get away from the cakey texture we were trying to avoid. It adds richness and helps bind the dough without introducing the extra moisture from the egg white.
• Powdered sugar: I don’t insist on sifting powdered sugar for every recipe, but it’s actually necessary for this glaze! Be sure to sift it before whisking it into the brown sugar mixture or you’ll end up with little lumps that are difficult to whisk out.

• Melted butter: Using melted butter is a game-changer for creating those big, soft bakery-style crumbs. I’ve tried making gluten-free crumb toppings many different ways over the years and I’ve found this method works the very best. I mix the melted butter into the sugar mixture first, then gently work in the gluten-free flour with a fork, being careful not to overmix. This helps hydrate everything evenly while still allowing those large crumbs to form. Dairy-free butter works great here too!
• Pumpkin purée: I wanted the pumpkin cake to be moist but sturdy enough to hold a generous layer of crumb topping. One cup gives me the balance I’m looking for without weighing down the cake. Since most cans are 15 ounces, that leaves me enough extra purée to make other favorites, like my gluten-free pumpkin scones!
• Milk of choice: I typically use regular milk, but unsweetened almond milk works great too. Use it along with dairy-free butter to make this coffee cake completely dairy-free.

Ingredients You’ll Need

Here are a few notes on some of the key ingredients to make these gluten-free donut holes. Jump to the recipe card below for the exact measurements.

• Gluten-free measure-for-measure flour: A high-quality gluten-free flour blend gives these donut holes just the right amount of structure while keeping the centers soft and tender.
• Nutmeg: Freshly grated or ground nutmeg is the signature flavor in these old-fashioned donut holes. It gives them that classic bakery-style donut taste.
• Neutral oil: I recommend using a neutral oil with a high smoke point, such as vegetable, canola, or avocado oil. These oils can safely handle the high heat needed for frying and allow the donut holes to cook up evenly with a crisp, golden exterior.
• Cinnamon sugar or powdered sugar: I can never decide which coating I like better! Cinnamon sugar adds a warm, cozy flavor, while powdered sugar is the classic choice my kids love.

Ingredients You’ll Need

Here are a few notes on some of the key ingredients to make these gluten-free Swedish pancakes. Jump to the recipe card below for the exact measurements.

• Whole milk: Whole milk helps create the rich, delicate texture that Swedish pancakes are known for. I recommend using whole milk for the best flavor and tenderness.
• Gluten-free measure-for-measure flour: A small amount of gluten-free flour provides just enough structure while keeping the pancakes thin and soft. Be sure to let the batter rest so the flour has time to fully hydrate.
• Butter: Butter is essential in Swedish pancakes. It adds rich flavor to the batter and helps create beautifully golden pancakes as they cook.
• Lingonberry jam: Lingonberry jam is the traditional topping for Swedish pancakes and adds a sweet-tart flavor that pairs perfectly with the buttery pancakes. If you can’t find lingonberry jam, blueberry jam is a delicious alternative.