“I made your recipe exactly as written, but it turned out dry, dense, and crumbly.”

The first question I ask?

“What flour did you use?”

And nine times out of ten, the answer is:

“I didn’t have the one you used, so I substituted another 1:1 blend.”

I get it.

They all say “1:1” on the bag.

Surely they’re interchangeable, right?

Not even close.

And understanding this one concept will save you so much frustration—and money.

What Does “1:1” Actually Mean?

The term “1:1” simply means the manufacturer intends the flour to replace all-purpose wheat flour cup for cup.

That’s it.

It doesn’t mean all gluten-free flour blends are the same.

It doesn’t mean they contain the same ingredients.

And it definitely doesn’t mean they’ll produce the same results.

Think of it like chocolate chip cookies.

Every recipe contains flour, butter, sugar, and eggs.

But they don’t all taste the same.

Neither do flour blends.

What’s Actually Inside These Blends?

Read more

Listen, I understand that some people are trying to hit their protein goals.

Good for them.

But when I want pizza, I want pizza.

Not a life lesson.

Not something held together by cottage cheese.

And certainly not something I have to convince myself tastes “just like the real thing.”

I want crispy edges.

I want bubbling mozzarella.

I want homemade Italian sausage, creamy burrata, and enough Parmesan to make my ancestors proud.

And, because I apparently enjoy chaos, I finished it with hot honey.

Trust me on this.

Gluten-Free Deep Dish Sausage Pizza

Dough

• 40g grated Parmesan

• 260g Caputo Fioreglut

• 240g warm water

• 9g honey

• 7g instant yeast

• 21g olive oil

• 6g salt

• 4 tbsp olive oil for the pan

Make the Dough

Add all the dry ingredients to the bowl of a stand mixer fitted with the paddle attachment.

Stir the honey into the warm water and add it to the mixer along with the olive oil.

Mix on medium speed for 4 minutes, occasionally scraping down the sides.

Transfer the dough to a generously oiled 8x8-inch pan. With oiled hands, gently press the dough toward the corners.

Cover and let rise for 1½ hours.

When the dough has 30 minutes left to rise, preheat the oven to 425°F.

Par-bake for 20 minutes.

Top the Pizza

Remove the crust from the oven and top with:

• Your favorite pizza sauce

• Lots of mozzarella cheese

• Homemade Italian sausage balls (or crumbled sausage)

Return to the oven for another 5 minutes, until the cheese is melted and bubbling.

Remove the pizza from the pan and transfer it to a wire rack. This keeps the bottom crispy instead of soggy.

Let cool for 5 minutes.

Then finish with:

• Burrata

• Lots of shaved Parmesan

• A generous drizzle of hot honey

Trust me.

Homemade Italian Sausage

Mix together:

• 5 oz 80/20 ground pork

• ½ tsp kosher salt

• ½ tsp Italian seasoning

• ¼ tsp garlic powder

• ¼ tsp lightly crushed fennel seeds

• Pinch red pepper flakes

• Pinch black pepper

Form into small balls or crumble before baking.

Hot Honey

Combine:

• ⅓ cup honey

• ½ tsp red pepper flakes

Warm gently over low heat and let steep while the pizza bakes.

Notes

• Removing the pizza from the pan after baking is non-negotiable. Nobody likes a soggy bottom.

• Burrata isn’t mandatory, but I highly encourage making questionable financial decisions at the cheese counter.

• Crumbled sausage works just as well if you’re not feeling meatballs.

• Hot honey on pizza feels wrong until it feels absolutely right.

Because gluten-free people deserve pizza worth arguing about.

Listen, I love a tropical vacation as much as the next person. But when airfare starts creeping into “I guess I’ll just stare longingly at pictures of beaches on Instagram” territory, it’s time to pivot.

Thankfully, GF white chocolate macadamia cookies exist.

And because sometimes you need a cookie without committing to two dozen of them, this one is single serve.

Which means no sharing, no leftovers, and no regrets.

Just one gloriously buttery, golden cookie that tastes like something you’d eat while watching the sunset on Maui.

Still cheaper than airfare.

Single-Serve GF White Chocolate Macadamia Cookie

Ingredients

• 2 tbsp (28g) butter

• 1 tbsp brown sugar

• 1 tbsp granulated sugar

• 1 egg yolk

• ½ tsp vanilla extract

• 1 tsp heavy cream

• 30g King Arthur Measure for Measure Gluten-Free Flour

• 1 tsp cornstarch

• ½ tsp milk powder

• ⅛ tsp baking soda

• Pinch of salt

• 20g white chocolate, chopped

• 15g macadamia nuts, toasted and chopped

• ½ tsp lime zest (optional)

• Flaky sea salt, for finishing

Brown the Butter

Add the butter and milk powder to a small saucepan over medium heat. Cook until the butter foams, the milk solids turn golden brown, and your kitchen starts smelling like good life choices.

Transfer to a bowl and refrigerate for a few minutes to cool slightly.

Toast the Macadamia Nuts

If your nuts aren’t already roasted, toast them in a dry skillet over low heat for a minute or two.

This takes almost no effort and makes a huge difference.

Make the Dough

Cream together the browned butter, brown sugar, and granulated sugar for about 2 minutes.

Add the egg yolk, vanilla, and heavy cream and mix until smooth.

Stir in the gluten-free flour, cornstarch, baking soda, and salt until a soft dough forms.

Fold in the white chocolate, toasted macadamia nuts, and lime zest.

Shape and Bake

Form the dough into a tall cookie mound and place it on a parchment-lined baking sheet.

Press a few extra pieces of white chocolate into the top because we believe in abundance around here. Don’t forget the Maldon Sea Salt. I like to add before baking as it adheres better to the cookie. This will also combat the sweetness of the white chocolate.

Bake at 350°F for 12–14 minutes, until the edges are lightly golden and the center still looks slightly underdone.

Trust the process.

The residual heat will finish the job.

Finish

Allow the cookie to cool for 10 minutes…preferably while daydreaming about Hawaii.

Notes

• Don’t skip toasting the macadamia nuts. It deepens their flavor and makes the cookie taste infinitely more expensive.

• The lime zest isn’t mandatory, but it adds a subtle brightness that plays beautifully with the white chocolate.

• Slightly underbaking is your secret weapon for a soft, bakery-style center.

• Makes one giant cookie because some days call for moderation and some days call for white chocolate macadamia.

Still cheaper than airfare.

And considerably easier than getting through TSA.

If there is one recipe that deserves a permanent spot in your summer rotation, it’s this one.

Tangy coriander-pickled peaches, creamy burrata, crispy prosciutto, and a golden gluten-free focaccia base come together to create the perfect bite. It’s salty, sweet, creamy, crispy, and just acidic enough to keep you coming back for another piece.

The best part? It looks like something you’d order at a trendy wine bar, but it’s surprisingly easy to pull together at home.

And because we’re gluten-free, we don’t wait around for someone else to make these things for us.

We make them ourselves.

Gluten-Free Parmesan Focaccia

Makes 1 focaccia (8x10)

Ingredients

• 260 grams Caputo Fioreglut Gluten-Free Flour

• 240 grams warm water

• 9 grams honey

• 7 grams rapid-rise yeast

• 6 grams salt

• 30 grams finely grated Parmesan cheese

• 21 grams olive oil

• 3 grams olive oil for the pan

• Flaky sea salt, for topping

Instructions

1. Add the flour, yeast, salt, and Parmesan cheese to the bowl of a stand mixer fitted with the paddle attachment.

2. Stir the honey into the warm water.

3. Add the honey water and olive oil to the mixer.

4. Mix on medium speed for 3 minutes, occasionally scraping down the sides of the bowl.

5. Add 3 grams olive oil to an 8x10-inch sheet pan (add a bit of parchment first, this dough can stick to pans).

6. Transfer the dough to the pan. With lightly oiled hands, gently press the dough outward from the center until it reaches the corners.

7. Cover and let rise for 1½ hours.

8. When the dough has about 30 minutes remaining, preheat the oven to 425°F.

9. Lightly brush the top with olive oil and sprinkle with flaky sea salt.

10. Bake for 15–17 minutes, until lightly golden.

11. For additional color and crispiness, place under the broiler for 1 minute.

12. Allow to cool slightly before topping.

Coriander Pickled Peaches

Makes enough for 1 focaccia (plus a bit extra)

Ingredients

• 3 ripe but firm peaches, sliced into thin wedges

• 1 cup apple cider vinegar

• 1 cup water

• ⅓ cup granulated sugar

• 1 tablespoon kosher salt

• 1 tablespoon coriander seeds, lightly crushed

• 1 teaspoon black peppercorns

• 1 small shallot, thinly sliced

• 2 strips lemon peel

Instructions

1. Add the vinegar, water, sugar, salt, coriander, peppercorns, fennel, shallot, and lemon peel to a small saucepan.

2. Bring to a simmer and stir until the sugar and salt dissolve.

3. Remove from heat and let cool for 10 minutes.

4. Place the peach slices into a clean jar or container.

5. Pour the warm brine over the peaches.

6. Let cool completely before refrigerating.

7. Refrigerate for at least 4 hours, preferably overnight.

The peaches are best within 5–7 days.

Crispy Prosciutto

Ingredients

• 4–6 slices prosciutto

Instructions

1. Arrange the prosciutto in a single layer on a parchment-lined baking sheet.

2. Bake at 375°F for 8–12 minutes, or until crisp.

3. Transfer to a paper towel-lined plate and allow to cool completely.

4. Break into bite-sized pieces.

Assembly

You’ll Need

• 1 baked Parmesan focaccia

• Coriander pickled peaches

• 2 balls burrata (extra if you’re cheesy like that)

• Crispy prosciutto

• Fresh basil leaves

• Freshly cracked black pepper

• Good olive oil

• Flaky sea salt

• I really love to drizze reduced balsamic vinegar over this!!!

To Assemble

1. Tear the burrata over the slightly cooled focaccia.

2. Top generously with the pickled peaches.

3. Scatter the crispy prosciutto over the surface.

4. Finish with fresh basil, cracked black pepper, flaky sea salt, and a drizzle of olive oil.

5. Slice and serve immediately.

A Few Notes

• The Parmesan baked into the focaccia gives the crust an extra savory depth that pairs beautifully with the sweet-tart peaches.

• Don’t skip the coriander. It gives the peaches a subtle citrusy, floral flavor that makes this recipe special.

• Assemble just before serving for the best texture.

• Extra pickled peaches are incredible on salads, sandwiches, grilled chicken, or alongside a cheese board.

• Reduced balsamic vinegar takes this to the next level.

Because Gluten-Free Shouldn’t Feel Like a Compromise

One of my favorite things about focaccia is how far you can push it.

Sure, you could keep things simple.

Or you could top it with pickled peaches, burrata, and crispy prosciutto and create the kind of gluten-free recipe that makes people stop mid-bite and ask, “Wait... this is gluten-free?”

Those are always my favorite recipes.

I was wrong.

The hard part wasn’t the bread. It wasn’t the pasta (okay, these were hard, especially pizza). It wasn’t even saying goodbye to spontaneous bakery runs.

The hard part was realizing how much mental energy goes into staying safe and the fear it creates around food.

If you’re newly gluten free—or you’ve been doing this for years and still feel frustrated—here are ten things I wish someone had told me from the beginning.

1. Healing Isn’t Always Linear

One of the biggest surprises was that I didn’t wake up one day feeling dramatically better.

Some symptoms improved quickly.

Others took months.

Some seemed to disappear, only to return after accidental exposures.

Progress often looks messy before it looks obvious.

2. You’ll Become a Professional Ingredient Reader

At first, I checked labels for wheat.

Now?

I check for wheat, barley, rye, malt, brewer’s yeast, flavorings, manufacturing statements, and ingredients that have no business containing gluten but somehow still do.

Reading labels becomes second nature.

It’s exhausting at first.

Then it becomes a superpower and sometimes I still mess up because I didn’t think to check a label on something that I never thought it a million years could contain gluten. Hello, medicine, toothpaste and rotisserie chicken!

3. Cross-Contact Matters More Than Most People Realize

One of the biggest misconceptions about gluten-free eating is that removing gluten-containing ingredients is enough.

For many of us, it isn’t.

Shared fryers, cutting boards, toasters, and prep surfaces can all become problems.

Learning this changed how I eat out completely.

4. You Might Grieve Food More Than You Expect

Food is connection.

It’s birthdays, vacations, celebrations, traditions, and comfort.

It’s okay to miss things.

It’s okay to be frustrated.

And it’s okay to feel sad about foods you can no longer safely eat.

That doesn’t make you dramatic.

It makes you human.

5. Good Gluten-Free Food Exists

I promise.

The internet loves to convince people that gluten-free food is dry, dense, and disappointing and I am on a mission to prove them wrong!

But some of the best things I’ve ever eaten have been gluten free.

You just have to know where to look and be willing to “Bake it Yourself”.

6. You’ll Learn to Advocate for Yourself

This might be the hardest lesson.

You’ll ask questions that make you uncomfortable.

You’ll send food back.

You’ll explain your needs repeatedly.

You’ll become “the gluten-free person.”

And eventually, you’ll stop apologizing for protecting your health.

7. Not Everyone Will Understand

Some people will be incredibly supportive.

Others will tell you that “a little bit won’t hurt.”

Some will assume you’re following a trend.

The truth is that you don’t need everyone’s understanding.

You need your health.

8. Travel Is Possible

In fact, it can still be amazing.

I’ve discovered incredible gluten-free bakeries, and found hotels that genuinely understood dietary needs. I am hoping to visit Italy soon so that I can share all of the amazing safe places I find while there.

It takes planning.

But it doesn’t have to stop you from seeing the world.

9. The Mental Load Is Real

The constant planning.

The research.

The label reading.

The explaining.

The backup snacks.

The wondering.

People often talk about the physical symptoms of gluten exposure, but they rarely talk about the mental weight of managing it every day.

That part deserves acknowledgment too.

10. It Gets Easier

You build a list of safe restaurants.

You find products you love.

You learn what questions to ask.

You gain confidence.

You stop focusing on what you’ve lost and start focusing on what you’ve gained.

Most importantly, you begin to trust yourself.

Final Thoughts

If you’re reading this while feeling overwhelmed, frustrated, or isolated, I want you to know something:

You are not failing because this feels hard.

This is hard.

But it gets easier.

One safe restaurant.

One trusted recipe.

One successful trip.

One meal at a time.

And eventually, what once felt impossible becomes routine.

Trust me—I never thought I’d be making gluten-free focaccia for thousands of people on the internet either and if you’re following along, I am so glad you’re here!

I can’t tell you how many times I’ve seen someone make a recipe, complain that it was dry, dense, or gummy, and then discover they substituted an all-purpose flour for a recipe that was specifically designed around cake flour or pastry flour.

The truth is that different flours create different textures.

That’s why your favorite bakery donut doesn’t taste like a muffin, and why a tender coffee cake has a completely different crumb than a chewy chocolate chip cookie.

Once I started creating gluten-free versions of cake flour and pastry flour, it completely changed my baking.

In fact, the sour cream donut loaf I recently shared would not have had the same soft, bakery-style texture if I had simply used a standard 1:1 gluten-free flour blend.

Let’s break down why.

What Is Cake Flour?

Read more

Recently, I asked which viral recipe deserved the gluten-free treatment, and Chicken Parm Smash Tacos won by a landslide.

At first, I wasn’t sure what to expect. Chicken Parmesan and tacos aren’t exactly a combination I would have dreamed up myself. But after one bite, I understood why the internet was obsessed.

Imagine crispy parmesan-crusted chicken, gooey melted mozzarella, warm marinara, and a bright pesto drizzle all packed into one handheld bite. It’s crunchy, cheesy, saucy, and somehow manages to taste like comfort food and game-day food at the same time.

Even better? It tastes like something that took all afternoon to make, but comes together with surprisingly little effort.

One note before we get started: I used the small 4-inch Coyotas corn tortillas because they were what I had on hand. While they crisped beautifully, they became a little too crispy and cracked when folded. Next time I’d love to try these with a softer gluten-free flatbread or pita-style dough for a more traditional taco experience.

That said, the flavor was absolutely worth making them again.

Gluten-Free Chicken Parm Smash Tacos

Makes 6 tacos

Chicken Mixture

• 1 pound ground chicken

• ½ cup finely grated Parmesan cheese

• 1 teaspoon kosher salt

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon Italian seasoning

• Black pepper, to taste

For the Parmesan Crust

• 1 cup gluten-free panko breadcrumbs

• 1 teaspoon Italian seasoning

• ½ teaspoon garlic powder

• Pinch of kosher salt

• ¼ cup finely grated Parmesan cheese

For the Tacos

• 6 small gluten-free tortillas (I used the 4” Coyotas Tortillas)

• 4 tablespoons olive oil for the pan

Toppings

• 1 cup shredded low-moisture mozzarella

• ¾ cup marinara or pizza sauce, warmed

• Additional Parmesan cheese for serving

Pesto Drizzle

• ¼ cup prepared basil pesto

• 2 tablespoons mayonnaise

• Squeeze of fresh lemon juice

Whisk together until smooth and drizzle-able.

Instructions

1. Prepare the Chicken

In a bowl, combine the ground chicken, Parmesan, salt, garlic powder, onion powder, Italian seasoning, and black pepper.

Mix until just combined.

Divide into 6 equal portions, about 75 grams each.

2. Build the Smash Tacos

Lay a tortilla on your work surface.

Spread one portion of the chicken mixture into a thin, even layer across the entire surface of the tortilla, all the way to the edges.

The thinner the layer, the crispier the final taco will be.

3. Add the Parmesan Crust

In a shallow bowl, combine the gluten-free panko, Italian seasoning, garlic powder, salt, and Parmesan.

Press a thin layer of the breadcrumb mixture directly onto the chicken.

Don’t skip seasoning the breadcrumbs. This simple step makes a huge difference in the final flavor.

4. Cook

Heat olive oil in a large skillet over medium-high heat.

Place the taco chicken-side down into the pan.

Cook for 2–3 minutes, or until the chicken is cooked through and deeply golden.

Flip and cook the tortilla side for another 2–3 minutes.

Top with mozzarella cheese.

Cover the skillet for about 1 minute, or until the cheese is fully melted.

5. Assemble

Top each taco with:

• Warm marinara sauce

• Pesto drizzle

• Extra Parmesan cheese

Serve immediately while everything is hot, crispy, and melty.

Tips for Success

Season Your Breadcrumbs

Always.

Plain breadcrumbs are one of the easiest ways to end up with bland food. Adding Parmesan, garlic powder, and Italian seasoning gives the crust much more flavor.

Use Low-Moisture Mozzarella

Fresh mozzarella contains a lot of water, which can soften the crispy crust you’ve worked so hard to create.

Low-moisture mozzarella melts beautifully while keeping everything crisp.

Don’t Overdo the Sauce

A little marinara goes a long way.

Too much sauce will soften the crust and take away some of that satisfying crunch.

Want an Epic Cheese Pull?

Add a slice of mozzarella underneath the shredded mozzarella before covering the skillet.

You’re welcome.

Final Thoughts

This recipe is exactly why I started making viral recipes gluten-free in the first place.

Because sometimes you see something online and immediately know you’re missing out.

And sometimes the solution is simple:

Fine. I’ll make it myself.

And honestly? This version might be even better.

Not a whole batch. Not a dozen cookies sitting on the counter tempting you for the next three days.

Just one.

That’s exactly why I love single-serve cookies. They satisfy the craving without requiring a stand mixer, a sink full of dishes, or enough leftovers to feed a small army.

This version might be my favorite yet.

Brown butter creates a rich, nutty base while toasted almonds add a subtle praline-like flavor that makes the whole thing taste far fancier than the effort involved. Chunks of dark chocolate melt into little pools throughout the cookie, while pieces of See’s Toffee bring buttery crunch and caramel notes that make every bite feel a little special.

The result is everything I want in a bakery-style cookie: crisp edges, a chewy center, plenty of chocolate, and just enough flaky sea salt to keep things balanced.

And the best part? It’s ready in under 30 minutes.

Single-Serve Brown Butter Toffee Cookie (Gluten-Free)

Makes 1 giant bakery-style cookie

Ingredients

• 2 tbsp butter (browned)

• 2 tbsp finely ground almonds

• 20 g King Arthur Measure for Measure Gluten-Free Flour

• 1 tbsp heavy cream

• 1 tsp vanilla bean paste

• 1 tsp cornstarch

• ½ tsp milk powder

• ⅛ tsp baking soda

• 2 pieces dark chocolate, chopped

• 3 pieces See’s Candy Toffee, chopped (you can use whatever GF toffee you like)

For Topping

• Extra dark chocolate pieces

• Maldon flaky sea salt

Instructions

Preheat the oven to 350°F (175°C). Line a small baking tray or plate with parchment paper.

In a small saucepan, melt the butter over medium heat. Once melted, add the ground almonds and milk powder and continue cooking, stirring constantly until the butter turns golden brown and smells deeply nutty. Be careful not to burn it.

Transfer the brown butter-almond mixture to the refrigerator and let it cool for a few minutes.

In a small bowl, combine the gluten-free flour, cornstarch, and baking soda.

Add the cooled brown butter mixture, heavy cream, and vanilla bean paste. Stir until a dough forms.

Fold in the chopped dark chocolate, then gently mix in the chopped See’s Toffee pieces.

Shape the dough into a thick cookie on the prepared parchment paper.

Press a few extra pieces of dark chocolate into the top and finish with a pinch of Maldon flaky sea salt.

Bake for 12–15 minutes, or until the edges are lightly golden and the center is just set.

Allow the cookie to cool for 10 minutes before digging in. It will continue to set as it cools.

Notes

• For an extra gooey center, pull the cookie closer to the 12-minute mark.

• The toasted almonds add a subtle praline-like flavor that pairs perfectly with the buttery toffee.

• If you’re a crispy-edge person, bake closer to 15 minutes.

• Best enjoyed warm with a cup of coffee and absolutely no plans.

Because eating gluten free shouldn’t feel like a compromise.

This avocado crema is one of those recipes.

It started as a taco topping, but somewhere along the way it became my go-to sauce for just about everything. Tacos, eggs, roasted potatoes, nachos, grain bowls, salads—you name it. If it needs a little brightness, creaminess, or flavor, this sauce usually finds its way onto the plate.

The combination of avocado, lime, cilantro, garlic, and green chiles creates something that’s fresh, tangy, creamy, and just a little bit addictive. Best of all, it comes together in less than five minutes.

Read more

Sometimes the best trips aren’t the ones packed with activities. They’re the ones where you finally give yourself permission to slow down.

That’s exactly what I found at Loma Vista, a peaceful desert retreat tucked just outside Joshua Tree National Park.

I’ve always loved Joshua Tree for how restorative it feels. There’s something about the dry desert air, the endless open space, the golden light that seems to stretch for hours, and the stars that emerge after sunset that instantly quiets my nervous system. It’s one of the few places where I can truly unplug.

And Loma Vista gives you a front-row seat to all of it.

The first thing I noticed was the view. Unlike many properties in the area, the desert landscape feels completely uninterrupted. From the back patio, you can watch the sun slowly disappear behind the mountains as the sky shifts from gold to pink to deep indigo.

Read more

There are few things in life that can’t be improved by a warm chocolate chip cookie.

Read more

I refuse to accept that.

These crispy chicken cutlets are made with ground chicken, coated in gluten-free panko, and baked until deeply golden and crunchy. Thanks to a special starch mixture and a generous amount of oil, they develop the kind of crust that makes you stop mid-bite and immediately text someone the recipe.

And yes, the crunch is real.

Oven-Baked Gluten-Free Crispy Chicken Cutlets

Chicken

• 1 lb ground chicken

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp garlic powder

• ½ tsp Italian seasoning

• ¼ cup finely grated Parmesan

• 1 tbsp mayonnaise (trust me)

• 1 tbsp chopped parsley

Coating

• ½ cup potato starch (for maximum crunch)

• 2 eggs, beaten

• 1½ cups gluten-free panko

• 2 tbsp grated Parmesan

• Olive oil spray

Why Potato Starch?

For the crispiest coating, use potato starch.

• Straight potato starch for maximum crunch

• A 50/50 blend of potato starch and tapioca starch for restaurant-level crispiness - This is what I used!

Avoid almond flour or heavy rice flour blends here, as they can become soft or sandy in savory applications.

Instructions

1. Preheat the oven to 450°F.

2. In a bowl, combine the ground chicken, salt, pepper, garlic powder, Italian seasoning, Parmesan, mayonnaise, and parsley.

3. Mix until the mixture becomes sticky and well combined. Place parchment paper on the counter. Cover the paper in a generous mix of a 50/50 blend of potato starch and tapioca starch.

4. Spread the chicken very thinly onto the coated sheet of parchment paper. Think schnitzel-thin. Use starch mix to press out the chicken, making sure that it is coated in the mixture.

5. Chill for 15–20 minutes to firm up.

6. In a shallow bowl, combine the gluten-free panko and Parmesan.

7. Brush or coat with beaten egg.

8. Press the panko mixture firmly onto the surface.

9. Place a sheet pan over the top of the giant cutlet. Carefully place your hand underneath the parchement paper while also holding onto the top and quickly invert it. Removing the excess starch from the sides will ensure that you don’t make a total mess of the kitchen.

10. The bottom side of the cutlet that is now face up should be well coated in the starch mixture. Brush with egg wash and then coat with the remaining panko.

11. Generously spray or drizzle with olive oil. I prefer spraying as it better evenly coats the panko and ensures even browning.

12. Bake for 12–15 minutes, until the bottom is beginning to brown.

13. Carefully flip, spray again with olive oil, and bake for another 8–10 minutes until deeply golden and crispy.

14. For truly unhinged crunch, finish under the broiler for 1–2 minutes, watching closely.

Topping Ideas

The best part about these cutlets is that they’re basically a blank canvas.

Turn them into a classic chicken parm with marinara, melted mozzarella, and a shower of Parmesan. Or go Mediterranean with fresh mozzarella, roasted red peppers, basil, and a drizzle of balsamic glaze.

My favorite way to serve them is a little lighter: topped with cherry tomatoes dressed simply with olive oil, lemon juice, and flaky salt, plus a handful of arugula and plenty of shaved Parmesan. The warm, crispy cutlet underneath and the bright, peppery salad on top are a perfect combination.

Honestly, the world is your oyster. Just make sure whatever you put on top doesn’t distract from that crunch.

Brown butter, dark chocolate, roasted pistachios, and a drizzle of pistachio butter—because we believe in being a little extra around here.

There are days when you want a cookie.

And then there are days when you want a cookie.

The kind with crispy edges, a gooey center, pools of melted dark chocolate, and enough pistachio flavor to justify licking the spoo…

Read more

Most of them are either gummy, dry, or so fragile they fall apart the second you try to flip them.

These are not those pancakes.

These are thick, fluffy, diner-style buttermilk pancakes with buttery crispy edges and a cloud-like interior. The kind of pancakes that make you pour a second cup of coffee and cancel any plans you had for the morning.

And yes—they’re gluten free.

Save this recipe because these genuinely taste like the real deal.

Super Fluffy Gluten-Free Buttermilk Pancakes

Dry Ingredients

• 120g sweet rice flour

• 80g potato starch

• 40g tapioca starch

• ¾ tsp xanthan gum

• 2 tbsp sugar

• 1 tbsp baking powder

• ½ tsp baking soda

• ¾ tsp salt

Wet Ingredients

• 2 large eggs, separated

• 360g buttermilk, room temperature

• 45g melted butter

• 1 tsp vanilla extract

Instructions

1. In a large bowl, whisk together the sweet rice flour, potato starch, tapioca starch, xanthan gum, sugar, baking powder, baking soda, and salt.

2. In a separate bowl, whisk together the egg yolks, buttermilk, melted butter, and vanilla extract.

3. Pour the wet ingredients into the dry ingredients and stir gently until mostly combined. A few lumps are perfectly fine.

4. In a clean bowl, whip the egg whites to soft peaks.

5. Gently fold the whipped egg whites into the batter until incorporated. Be careful not to overmix—you want to keep as much air in the batter as possible.

6. Let the batter rest for 10–15 minutes. This gives the starches time to hydrate and helps create a thicker, fluffier pancake.

7. Heat a buttered skillet or griddle over medium-low heat.

8. Scoop the batter onto the skillet and cook until bubbles form on the surface and the edges begin to look set.

9. Flip and cook for another 1–2 minutes, until golden brown and cooked through.

For Maximum Diner-Style Pancakes

• Cook them low and slow.

• Butter the pan between batches.

• Don’t press them down after flipping.

• Serve immediately with plenty of butter and lots of fancy maple syrup.

Trust me on that last one.

Dough
• 260g Caputo Fioreglut GF Flour
• 7g instant yeast
• 5g salt
• 9g honey
• 240g warm water
• 21g olive oil
• 40g grated Parmesan
• 60g Gruyère-cheddar blend, cubed
• 60g shredded Gruyère
• 2 tbsp olive oil (pan)
• 1 tbsp thyme leaves (for finishing)
• Flaky sea salt (for finishing)

Onions
• 2 sweet onions, diced
• 2 tbsp butter
• 1 tbsp olive oil
• 3 thyme sprigs
…

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I started sharing recipes, travel recommendations, and pieces of my story through social media. But the problem with Instagram is that everything moves fast. A recipe disappears. A restaurant recommendation gets buried. A story that took years to live gets condensed into a 30-second Reel.

I wanted a place where I could slow down.

A place where I could share the recipes people ask for over and over again. A place to document the hotels, restaurants, and experiences that genuinely make life better. A place to have deeper conversations about navigating celiac disease, wellness, and finding joy in a life that doesn’t always go according to plan.

That’s why I’m starting this Substack.

What You’ll Find Here

This is a space for people who believe that gluten-free food shouldn’t feel like a sacrifice.

It’s for people who want restaurant recommendations they can actually trust.

It’s for travelers looking for restorative stays, not just pretty Instagram photos.

And it’s for anyone who has ever felt overwhelmed by dietary restrictions and wondered if life would ever feel normal again.

Here you’ll find:

• Gluten-free recipes that actually work

• Celiac-safe restaurant and travel guides

• Boutique hotel recommendations

• Behind-the-scenes stories from my travels and content creation journey

• Honest conversations about health, wellness, and navigating life with food restrictions

What to Expect

Free Subscribers

You’ll receive:

• New recipes

• Travel recommendations

• Selected restaurant guides

• Personal essays and stories

Founding Members

You’ll receive everything above, plus:

• Access to my complete recipe archive

• Downloadable gluten-free dining guides

• Downloadable travel guides

• Exclusive monthly recipes

• First access to new resources and recommendations

• A direct way to support my work (becuase GF flours are expensive, LOL)

My goal is to publish at least one new post each week, with recipes, guides, and travel recommendations arriving regularly.

The Community I’m Hoping to Build

The internet can be loud.

I want this to be the opposite.

A place where people share recommendations, celebrate wins, ask questions, and help each other navigate gluten-free living and travel with a little more confidence.

A place where wellness isn’t about perfection.

A place where safe food is delicious.

A place where travel is restorative.

And a place where everyone gets a seat at the table.

I’m so glad you’re here.

— Jenny

Subscribe now