Episodes and Recipes

Hi Bakers,

This is one of the most decadent desserts to eat. A classic Chocolate Mousse is rich and satisfying but also light and airy. It’s more elegant than a pudding but not much harder to make. I cooked the egg yolks and whites in this version to avoid eating raw eggs and that takes a bit longer to prepare with a few more steps. The heated egg whites look funky, like a curdled mess that smell scrambled…but they beat into lovely whites that don’t taste like scrambled eggs at all. If you are ...

Get the recipe for these gluten-free rich and lemony pancakes with a tender crumb and great flavor!

Hi Bakers,

This Double Chocolate Biscotti with Peppermint is the perfect gluten-free holiday treat to eat and giveaway. Twice baked for extra crunch and packed with deep chocolate flavor, it’s the most chocolatey and crisp biscotti you could ever want. The peppermint white chocolate topping speckled with crushed candy canes is the perfect complement to the cookie base and will keep you reaching for one more bite. Enjoy this lovely and delicious cookie. ~Carolyn

Gluten-Free Double Chocolate Bis...

Hi Bakers, This is a better snickerdoodle than the original ones. Maybe everyone won’t feel this way… But for me, this buttery, rich cookie with rum and nutmeg brings holiday delight in every sugar-covered bite. This is an easy bake but you may need to alter the cooking time to achieve a crisp exterior and a soft center. Do what I do and bake a tester cookie before making a whole batch. This way you know how your oven cooks the dough, and you get the cookie baked how you like it! Enjoy ~Carolyn
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Hi Bakers,


The best pumpkin pie I’ve ever eaten is this gluten-free Spicy Pumpkin Pie. Sure, you can buy a pumpkin pie anywhere but a great gluten-free pumpkin pie is truly rare. This family favorite has lots of spices and a few other tricks to make it richer and more flavorful than any other. The crust is tender, buttery and holds up really well to the filling unlike most gluten-free crusts. If you don’t want to make the crust, simply buy some and you can whip this out in no time. Pumpkin pi...

Hi Bakers,

What kind of crazy person makes toffee and then melts it down into a sauce…Me. That would be me and boy am I glad I did! This cheesecake is a toffee lover’s gluten-free dream. This is a super creamy cheesecake with a graham cracker crust all topped with buttery, rich, toffee! The topping is a lot like caramel but even better. It has the complex flavor of browned sugar and butter in a sauce so rich and velvety you’ll want to eat it with a spoon. Be sure to start this recipe at least t...

Hi Bakers,

If you love that crispy brownie edge, this one’s for you. Brownie Brittle is a chocolaty, thin brownie with lots of peanut candies and chocolate chips. It’s easy to make and the hardest part is having the patience to spread it thinly in the pan. Eat it plain by the handfuls or it might be even better dipped into a bowl of ice cream. You decide how you want to enjoy it. Have fun with this delicious bake ~Carolyn

Gluten-Free Brownie Brittle

adapted for gluten-free from The Blue Jean ...

Hi Bakers,

I’ve seen this recipe in my old cookbook for decades and never tried eating or making it. Here is my first attempt…This gluten-free Jam cake was quick to make but, it fell the first and second time I tried it. I had to get creative to make it look better and I think I did a pretty good job. On the plus side, it was DELICIOUS and one of my favorite spice cakes in terms of flavor. It tastes like a deeply spiced cake with a fruity undertone that’s very appealing. The whipped cream and f...

Hi Bakers, I love all things cinnamon roll flavored and these scones are no exception. They come together quickly and give all the delicious flavor of the time consuming yeast based cinnamon rolls. I’ve included two recipes for icing so you can chose your favorite. The cream cheese icing is a bit less sweet than the powdered sugar version, both are delicious. Good for a breakfast, brunch or anytime in-between. I hope you try these fun and simple scones and get your cinnamon roll fix the easy way...

Hi Bakers,


If you love a big bowl of oats in the morning but are tired of the same old thing, you need to make these pancakes. Gluten-free Blackberry Oatmeal Pancakes are mostly wholegrain


and totally delicious! I am a huge fan of oats and love their unique chew and sweet taste. These pancakes start out like overnight oats with a long soak but, end up becoming hearty berry-studded pancakes instead. They are lightly sweetened and can be a healthier or a less healthy breakfast depending on w...

Hi Bakers,

Like many old recipes, the only way you get to eat Pineapple Upside Down Cake gluten-free is to make it yourself. The good news is, it’s easy and tastes every bit as good as you remember but with no wheat! Rich brown sugar and salty butter form a sweet caramel topping that makes the tangy pineapple come alive. Then, all that richness soaks into the vanill /pineapple cake below. It’s as irresistible as you remember. Make this cake and get a slice of childhood memories on your plate. E...

Hi Bakers, Is this too much? I’m not sure but I love these brownies! My favorite ice cream is chocolate and loaded with sweet swirls of marshmallow and caramel with tiny chocolate fish running through it…can you guess which one it is?? These decadent brownies were inspired by my love for this combination of flavors. I took my favorite brownie recipe and turned it up a notch with a few simple additions. You can make it easy on yourself and use jarred salted caramel sauce. I love Trader Joe’s bran...

Hi Bakers,
This cake has surpassed carrot cake as one of my favorites and I just discovered it two weeks ago! It takes the best of carrot cake and banana bread and then adds tiny bits of pineapple for some tart, sweet flavor. It’s fruity with spice, nuts, and a deep layer of yummy butter and cream cheese icing. If you taste it be warned you may not be able to stop eating it. Of course, I wouldn’t know that from experience…. Make this and love it. I am putting it on my permanent cake rotation whi...

Hi Bakers,

If you don’t love raspberry bars, then you need to try my gluten-free version. I know that sounds funny because most gluten-free bakes are worse than the regular ones… but trust me it’s so good you won’t miss the wheat! These rich bars are packed with lots of raspberry filling and have a buttery shortbread base with loads of bumpy crumb topping. You might need a fork to eat these bars because they tend to be messy but it’s definitely worth getting dirty for it. I ramped up the flavor...

Hi Bakers!


This podcast marks the first of my podcast/videos that I will be releasing. I’m super excited but a bit new at all of this so please be patient if things are a bit different for the next few episodes. Also, the video will be out soon but is not quite ready today. On to our bake…


If you made a cloud into a cake this would be it. Uniquely snow white, light textured, sweet, and fat-free with a caramel-tasting browned edge. This gluten-free Angel Food Cake uses egg whites and the ai...

Hi Bakers,


I really did learn how to make these cookies to impress a boy! He had strawberry blond hair, a wide smile, and a surfer’s tan around his neck. I had a crush on him from 7th grade all the way into high school. I used to bring him a batch of lemon bars every Christmas but somehow things never worked out for us…Still, the recipe is one of my favorites and now I’ve made it gluten-free. I increased the amount of filling for a ratio I liked better and decreased the butter in the crust to...

Hi Bakers,

Blueberry muffins are a classic bake that often goes wrong and when you make them gluten-free all bets are off. A bakery in my hometown had the most crave-able muffins that I would go out of my way to get and enjoy in the park before riding home (no I wasn’t the cool kid with a car in high school but the strange one with her pants rolled up to avoid getting stuck in my bike chain) I’ve been searching for a similar recipe for decades…This is that muffin. With a moist crumb, with lots ...

Hi Bakers,

We were pancake people. We almost never had crepes growing up. Ok, sometimes waffles, but crepes? Those were fancy and way too much trouble for the average breakfast. The only crepe I ever had as a kid was at a French restaurant. I was 8 and in order to get the tantalizing strawberry crepe, I had to eat the chicken one first…it was torture.

Crepes are not hard at all but they do require a non-stick pan and some spreading technique. They are really skinny pancakes that you can fill w...

Hi Bakers, Who loves coconut?? I do and I love the chewy bits and rich, sweet, milky coconut taste any way I can get it! This easy cake recipe has tons of coconut flavor without the use of extract so it’s naturally delicious. I put coconut milk in every bit of it… the cake, simple syrup, and the frosting. This dense, moist, coconutty cake is covered in the most addictive frosting that is a buttercream/cream cheese hybrid with the best qualities of both. This is a great cake. In fact, had a piece...

Hi Bakers,

If you love caramel and chocolate these are for you! Twix lovers? These bars have the same appeal as the candy but with better-tasting layers… and you get an entire pan to enjoy! No judgment here about how many pieces you had to “taste”… I modified this recipe for gluten-free by reducing the amount of butter in the shortbread and adding some different flours to give the bars the right texture. I hope you love these decadent treats as much as I did. Treat yourself to something special...

Hi Bakers,

Don’t you want to cut into a warm slightly sweet biscuit bread with a beautiful craggy top and tons of sweet dried fruit inside? Yes please, I say! I’ll grab the butter and honey and we can dig in. I have no shame in saying I ate three pieces of bread during the taping of this episode because it was so darn good. This easy bake comes together quickly and you don’t have to wait for the yeast to work since Irish Soda Bread uses baking soda and buttermilk to rise! Try this making this t...

Hi Bakers, Here is a dessert for all cobbler and cherry lovers! This rich dessert is easy and so full of cherry flavor that I know you’ll love it. A bit of almond extract and lemon juice in the filling brighten and enhance frozen cherries quickly into a velvety, deeply delicious filling. Lightly sweetened cobbler tops this homey favorite that deserves a place on your table! Have fun making and eating this one -Carolyn

Oops alert! In the audio, I said cobbler has 2 teaspoons of sugar instead of ...

Hi Bakers, Turn (mostly) sugar and egg whites into something spectacular! This light-as-a-cloud dessert has a delicate, crisp crust and a softer marshmallow-like center. The meringue shells are filled with fresh whipped cream, mixed berries, and a bit of sweet/tart lemon curd. This phenomenal dessert looks much harder to bake than it really is. Make this show-stopper when you really want to make a statement or just want to eat something unusually delicious -Carolyn

Pavlova (meringue shells) wit...

Hi Bakers! Welcome to Season two of the podcast!! I'm excited to bake with you for another year and share amazing gluten-free recipes with you. This bake has no flour and is naturally gluten-free but you won't miss the flour one bit. Flourless Chocolate cake is a rich and chocolaty bake that is perfect for a special occasion but easy enough to make on a weeknight. It can be made a day ahead and garnished the day you serve it. Ice cream or whipped cream and fresh fruit are two tasty ways to eat i...