Recipes

These gluten-free red velvet cookies combine cocoa-red dough, a baked cream cheese center and a whipped dairy topping. The filling is added before baking, while the frosting goes on after complete cooling. Keep the cream cheese and cream portions in their own bowls so the two components retain their intended textures. Jump to recipe Use…

This gluten-free cinnamon roll cake has vanilla cake, a cinnamon-sugar swirl and cream cheese icing. It is a stirred cake batter baked in a square pan, so there is no proofing or dough log to roll. The dark cinnamon pattern comes from small dollops swirled through the surface. Jump to recipe Make the topping separately…

This gluten-free cinnamon swirl banana bread uses two portions of batter around a thin layer of cinnamon sugar. A smaller amount of the mixture finishes the top. Keeping the middle layer undisturbed gives each slice a more distinct stripe than stirring all the cinnamon sugar into the batter. Jump to recipe Measure the peeled banana…

This gluten-free chocolate zucchini bread has vanilla cheesecake ribbons layered between the chocolate batter. Separate bands of chocolate batter and vanilla cream cheese create a clear pattern when sliced. Zucchini belongs in the batter, where its moisture supports a soft crumb; it is not a topping or garnish. Jump to recipe Leave the zucchini moisture…

Pumpkin-spice muffins with a vanilla cream cheese core and pumpkin-seed streusel topping.

This gluten-free almond croissant cake brings together a lighter almond cake base and a richer frangipane layer. Toasted sliced almonds finish the top. It is a cake baked in a round pan, not laminated croissant pastry, so the photo and caption should show the actual two-part crumb. Jump to recipe Keep the two almond portions…

These gluten-free carrot cake cheesecake bars combine a spiced cake batter with a separate vanilla cream cheese mixture. The pattern runs through the bar rather than forming a frosting layer on top. Each slice will look a little different after the mixtures are alternated and swirled. Jump to recipe Keep the carrots coarsely grated Weigh…

Vanilla sponge topped with a close-packed layer of juicy baked strawberries after a simple inversion.

These gluten-free carrot cake cupcakes use a lower oven temperature than many everyday cupcakes. That slower bake suits the shallow, gently rounded top needed for a frosting swirl. The moist crumb gets its flavor from brown sugar, carrots and three warm spices rather than from added fruit or an extra syrup. Jump to recipe Shorten…

This gluten-free blueberry upside-down cake is assembled with berries at the bottom and lemon batter above them. After baking, the cake is inverted so the fruit becomes its top. Sugar mixes with the berry juices during baking, so there is no separate caramel-making step. Jump to recipe Use a solid cake pan A solid nine-inch…

Cocoa cookies filled with soft chocolate and finished with lightly toasted Swiss meringue.

This gluten-free potato flatbread has cooked potato mixed directly into a flour-and-psyllium dough. Cheddar, parsley and garlic season the bread itself; there is no separate stretchy cheese filling. Thin rolling and several short pan turns give the surface its mottled brown spots. Jump to recipe Weigh the cooked potato Use 300 grams of cooked, riced…