Tender, not-too-sweet gluten-free shortcakes sandwich fresh strawberries and whipped cream — summer perfection.
Lightly sweetened apples are folded into an oat flour gluten-free crust that will make all your pie dreams come true.
Tender raspberries are folded into a sorghum and almond flour batter that’s kissed with coconut sugar to make a lightly sweet cake.
Tender oat flour and naturally sweet peaches are baked in a skillet to create a gorgeous, summer fruit cobbler.
Honey and buckwheat flour create a lightly floral, delicate cake infused with blackberries.
A nubbly, juicy cake made with fresh peaches, buttermilk, coconut sugar, and a simple combination of buckwheat and cornmeal flours — perfect on a summer morning.
A barely-sweetened gluten-free crisp that takes good advantage of delicious, ripe, summer fruit.
Three naturally gluten-free flours combine to create a tender, buttermilk and strawberry-infused cake.
An amazing light and fluffy birthday cake you’d never know is gluten-free.
A week later, I’m still loving rhubarb. I love it even more when it’s paired with strawberry and sandwiched by a gluten-free, lightly sweetened oat …