This week’s to do list is super simple. And it’s all about the cookies.

photo 3-3

Our annual holiday party and gluten-free cookie exchange is TONIGHT and we wanted to share all of the cookies on our list with YOU… just click the links for the recipes so you can add them to your to do list!



Thumbprints (a family favorite, Mr. CITC asks for them every year!)

gluten free thumbprint cookies


Chocolate Dipped Peanut Butter Cookies (no flour!)

Mint Chocolate Cookies (be sure to use gluten-free flour, it’s not GF as written)

Butterfinger BonBons

Peanut Butter Kiss Cookies (be sure to use gluten-free flour, it’s not GF as written)

Pumpkin Spice RumChata Rum Balls  (sub GF graham crackers for wafers)

Snickerdoodles  (just sub in Cup4Cup or other GF flour)

Butter Pecan Caramel Cookies

Soft Batch Apple Cider Gingersnap Cookies

And Miss Jessie, a new GFF to our group added her own recipe for Mini Spiced Raw Vegan “Cheesecakes,” inspired by THIS recipe.

And…a BONUS cookie from last year’s cookie exchange that folks were still talking about this year: Lemon Head Cookies!

Don’t you wish you were joining us?

I haven’t dug into this beauty yet, but there are plenty of cookies to try out from Elizabeth Barbone’s new book!









A special thanks to:

Cheryl’s cookies



Wausome Wafers Cheese Crisps 



THANK YOU for sending sweet & savory treats for our event!

  • Please, please, please and pretty please CHECK THE LABELS on your favorite baking ingredients and candies EVERY single time… companies change their information often and it is best to double, triple, quadruple check (and remind your families to do the same if they are cooking/baking for you!) to be sure they are still safe.


  • I often use family recipes and just swap in Cup4Cup gluten-free flour mix — it is worth the money for me to have my recipes turn out every time! (and I may or may not have stocked up this year with the 25lb bag!!!)


EnJOY your cookies. Tell me what YOU end up baking — I’ll be sipping cocktails in the sun or zip lining through the rainforest in COSTA RICA starting this weekend until the week of Christmas. (our baking and shopping are DONE!)




As much as I wish I were getting paid big bucks to add these links to my page, I’m not. They are not affiliate links. I’m just sharing to share.

Tuesday To Do List — what to buy, spy, and try! (or sometimes cry about)

Tuesday To Do List is my newest attempt at bringing you tidbits from the gluten-free world each week. This will continue until my mind-that-doesn’t-rest comes up with another way to entertain you guys. You can read my very first to-do list here. Cross your fingers I am back here next Tuesday with another list…

A baked blooming apple? Um. YES.

Made these banana nut oatmeal bites (breakfast cookies!) and you should try them too.

Also made this potato and swiss chard au gratin dish. Very tasty! You can find the recipe here, BUT I will warn you there is very naughty language. I was able to look past it (and laugh a little) for the recipe, but beware if you’re anti-F-bomb.

This chai recipe is on my list to try this week. I’ll just be breaking the authentic rule and using honey. (it’s day 23 of 50 days of real food and I’m feeling great!)

World’s Easiest Pumpkin Spice Cake. Title alone has me intrigued. Elizabeth has never let me down and it’s semi-homemade, which I know many of you love!

While we’re talking pumpkin…are you already thinking pumpkin pie for Thanksgiving? (or tomorrow for breakfast?) Check out our friend Jules giving you the “easy peasy” way to transfer those pie crusts to the pan — then check out her entire site for recipes galore!

This beauty of a book landed on my doorstep today, a little gift to try out and tell you about — more to come, I already have 43 recipes bookmarked to try. 😉 Until then, check out Hayley’s site.

The latest from the (not really) gluten-free Cheerios saga: a voluntary recall. I am guessing this is the beginning of a much bigger situation that is going to start to unravel.

And then there’s this…this post from my friend Johnna. Warning: this one could make you cry. The cowardly actions of people sitting at home on their computers making these comments makes my heart so very sad. I am usually one to ignore the jokes and comments that are made about celiac disease and the gluten-free diet, but this? Enough. We’ve had enough. We deserve better. We just do.

On a brighter note: this week’s recap from Instagram…


Follow along on Instagram: @celiacinthecity

See what I’m pinning: https://www.pinterest.com/celiacinthecity/

As much as I wish I were getting paid big bucks to add these links to my page, I’m not. They are not affiliate links. I’m just sharing to share. 

Tuesday To Do List: what to buy, spy, and try! (or sometimes cry about)

Tuesday To Do List is my newest attempt at bringing you tidbits from the gluten-free world each week. This will continue until my mind-that-doesn’t-rest comes up with another way to entertain you guys. Cross your fingers I am back here next Tuesday with another list…


  • Go check out Elizabeth Barbone’s updated site: glutenfreebaking.com  She has been one of my go-to people since day one of my gluten free adventure and I still use her baking book every year at the holidays. Tip: there are some fun fair foods on her site that you should try before summer slips away!
  • You’re buying Lakefront’s New(er) Grist with Ginger, yes? Add a slice of orange or lemon for a treat.


  • I’m all about trying new super simple summer drinks to sip — try saying that five times fast after a few of these!


(Add Tito’s vodka to orange or lemon San Pellegrino)


  • Trying my hand at some canning this year — there seem to be two kinds of canning people: those who do it with ease and never break a sweat, and those who are terrified and usually skip it all together. 😉  (I’m somewhere in the middle, but finding my way!)


(dilly beans from Ball’s Complete Book of Home Preserving)


  • Gluten Free in Sioux Falls, SD: should you find yourself waaaaaaay over to the west… be sure to try Chevy’s in Sioux Falls. I somehow kidnapped celiac sista for a sisters’ night out and we celebrated with margaritas and mucho queso. They have a separate GF menu and will keep the chips and salsa coming!



  • I’ve been buying Califia Farms coconut-almond milk blend lately — have you tried it? I don’t drink milk by the glass, but I do like putting it into my iced coffee. Have also had it over cereal. I had tried their almond milk in the past and wasn’t a big fan, but something about the blend of both gives it good flavor. Next on my list is to try their Horchata!


(I call this “liquid sunshine” — cold brewed coffee, slightly sweet chai from Oregon Chai, and milk of choice. Just trust me on this one.)

  • My final hurrah of summer is a trip to the fair — have you been gluten free at the Minnesota State Fair? Do tell. I know the lovely Amy Leger from The Savvy Celiac joins forces with other area organizations to put together a list of treats to try. Let me know if you’ve been and what we should get our hands on first! (and I’ll put up this year’s list as soon as it goes live!)


And stay tuned… I had such a good experience being gluten free in Rochester, MN and I’ll tell you all about it soon!


My week in photos: the view from here.


As you know, I find joy in the little things in life — like my Christmas Cactus that is taking bloom this week. Everyone in our family got part of the plant from my grandparents’ home, after they had passed away, and I look forward to the blooms every year. (which come just before my grandma’s birthday in March, not at Christmas) 🙂

photo 1 Have you had the soft pretzels from Molly’s GF Bakery? We heated them in the oven with some Penzeys Pizza Seasoning and dipped them in Mid’s pizza sauce, our new go-to pizza sauce.

photo 5

We made a big blue pot of chicken noodle soup this week with Jovial Egg Noodles — by far THE best pasta we have tried for soup. Made the soup on Saturday and ate it all this week for lunch. The flavor was enhanced each day and the noodles were firm until the last bowl.

photo 2

If you are looking for the perfect pasta for soup, try Jovial. (you can read my review of their other noodles here, along with an easy Tuna Noodle recipe) They were kind enough to send pasta samples for everyone at our Gluten-Free Get Together 3rd Anniversary party last month — thanks, Jovial!

photo 2

Tis the season of citrus! I can’t seem to get enough oranges, grapefruits, and clementines lately. We had a surplus and decided sangria sounded like a solution. 😉

photo 3

The whole Food section of the Journal Sentinel was a gluten-free feature — and I made the front page! You can see the JSOnline version herephoto 2

The husband was pretty excited. (me too, what an honor!)

photo 5

I’m trying to incorporate more tea and a little less coffee into my mornings — this was a honey-lemon-ginseng blend, but I’d love to hear what you tea experts are drinking, looking for suggestions.

photo 5

After using up all the oranges in the sangria, I was out of luck for my New Grist having an orange slice. The husband suggested a lemon, noting that most of the beers I drank pre-GF went with a lemon slice. He was right! (yes, I’m admitting it)

photo 3

The “giving thanks” jars got a seasonal makeover — any other jelly bean fans out there? It’s my spring weakness. Be sure you get the gluten-free ones. Here is a mini list, waiting on some of the more extensive ones to hit the web this week.

Speaking of giving thanks… we got dumped on with snow last week and I can’t help but feel sorry for the custodians that are out there shoveling, one of the women in our building uses a cane some days, yet was out there breaking her back, so I wanted to do something. I show my gratitude best with food. photo 5

These Powdered Sugar Doughnut Muffins from Elizabeth Barbone were a hit with the custodians, they were thanking me all week. And now we can all give thanks to Elizabeth, who was willing to share the recipe with you!

photo 4

When you do make them (and you really should, for Easter maybe, or this week?) take my advice and do a re-sugaring before serving. I also sprinkle cinnamon into the powdered sugar for a twist. photo 2

PS: dry erase markers work well for the ever changing labels on your storage jars.   photo 1

Powdered Sugar Doughnut Muffins

       From, “How to Cook Gluten-Free” by Elizabeth Barbone (Lake Isle Press, 2012)

Dry Ingredients
3/4 cup white rice flour
1/2 cup cornstarch
1/4 cup sweet rice flour
3/4 cup granulated sugar
2 teaspoons baking power
1/4 teaspoon salt
1/4 teaspoon ground nutmeg

Wet Ingredients
3/4 cup milk
1/4 cup vegetable oil
1 large egg

1 package (1 pound) powdered sugar


1. Adjust oven rack to the middle position and preheat the oven to
350ºF. Lightly grease the cavities of a mini muffin pan with nonstick
cooking spray.

2. In a medium bowl, whisk together the dry ingredients. Add the wet
ingredients and whisk to combine. The batter will be thin.

3. Fill the muffin cavities about half full. Bake for 20 to 25
minutes, until the muffins are golden brown.

4. While the muffins are baking, fill an 8-inch square baking dish
with the powdered sugar.

5. Remove the muffins from the oven and working in batches, place them
directly into the powdered sugar. Gently roll the muffins in the sugar
to cover them. The steam from the hot muffins will make the sugar
stick to the muffins. Remove the muffins from the sugar and tap off
any excess. Transfer the muffins to a wire rack to cool. Store in an
airtight container for up to 3 days or freeze for up to 1 month.

Makes about 24 muffins. Yield varies depending on pan size. (All mini
muffin pans vary slightly.)

+Sarah’s Notes: I have never used a whole bag of powdered sugar, instead I just put some scoops into the bowl/platter and then keep adding as I need more, but to avoid waste. My mini muffin pans make almost double what the recipe says, but as she points out, muffin tin sizes varies. (and who would complain about more muffins!?!) Try sprinkling cinnamon in the powdered sugar if you love it as much as I do. EnJOY them with a cup of coffee or tea. 

photo 3
Don’t they have the cutest stickers for your coffee at Stone Creek Coffee? Before Mamasita headed back home, we had a day of errands, including a “coffee break” in the car wash. 🙂
Keep calm and enJOY your week!

*JOY to my world*

If you’re following along over on Facebook, you know that my laptop has been playing some funny games with me lately — basically, it works when it wants to.


I’m not so much a patient person, so you can imagine (we are really spoiled in our advanced technological world) how long I am able to sit here and watch my little “rainbow beach ball” on my Mac just swirl and twirl — letting me know it’s in the process of doing something — what this is, I do not know.

It lasts about a minute before I give up and close the computer.

My tech-buddy at UWM tells me I just need some more “gigs” of RAM. No big deal, right? (luckily they are a tech store and can tell me exactly what to order for it, and then will install it for me)

So, it’s in the works. Just another waiting game.

Since I can’t really mess with photos to edit them right now, and because the semester is underway and my schedule is changing, I thought I’d put “Friday Photos” to rest for a bit. (it was a year of all those pics, hope you enjoyed it!)

Instead, I’ll try to (once little Miss Mac is fixed) post more often — about whatever is going on in my life. Some recipes, places I’ve been, restaurants I’m trying, all the good stuff you’ve been coming here for — and while we are on that topic, THANK YOU all for being here. I appreciate your comments more than you know. This gluten-free community is such a sweet place to call home.

You bring me joy.

Other things that bring JOY to my world:

  • getting to meet Elizabeth Barbone (finally!!) in real life last night — what.a.gem
  • seeing all of your faces each month at the GF Get Together events… Mark got some great shots of y’all last night… and I’ll post them as soon as I can.
  • having fresh Mock Rye bread from Molly’s GF bakery — filling it full of chicken salad and devouring it… before even taking a photo
  • having my sister-out-law (Ms Krista Crocker, crazy cake extraordinaire) at last night’s GFGT… she was just amazed at our little community — she has been one of the most supportive people in my GF adventures — love her.
  • Crispin Cider in a box — just waiting for the perfect opportunity to pop that sucker open and celebrate! (maybe this weekend on our anniversary getaway?)
  • having my guy, “Mr. Celiac in the City” be my chef, photography assistant, (patiently, while dinner is getting cold) baked-goods tester, and perfect partner (who I love more than cupcakes) at my side for all of my adventures — we are celebrating our 1st anniversary this weekend with a surprise getaway that he’s been planning — more details after the weekend… and a “GF Wedding Story” post on planning a gluten-free wedding.

Have a wonderful weekend — full.of.JOY.

(this photo was already in my media library on here — otherwise it would have taken 34 minutes to upload!)

PS — What would YOU like to see in my upcoming posts? More recipes, baked goods, anything that involves chocolate, healthy-easy-peasy meals, more restaurant reviews? Leave a comment and let me know! 

Friday Photos: the week before detox

Welcome to Friday Photos, a weekly feature here on Celiac in the City — you can read how it all started by clicking HERE.)


I for one have had waaaay too much sugar in the last month.

As in, if I were to work out — I would be sweating cookies, whoopie pies and Hershey’s peppermint kisses.

This weekend will round out my gluttonous (not glutenous) holiday fun, followed by some serious changes around this house. Not the kind where you count every calorie and weigh in each day, but just eating sensibly. Whole foods with a serious cut back on sugar and treats. It wouldn’t hurt to lay off the chips either.

I’ll be back tomorrow with a year in review — complete with a new list for 2012, just like last year. Same Sister Laura, same kind of crafternoon with a page of plans for the new year.

For now, my week in photos.

I ate at Beans and Barley three times this week. What the what? Yes, three. A lovely lunch with my list-making-sister-from-another-mister (tuna salad plate) , a quick take out lunch that my husband grabbed for us (tuna melt on Udi’s bread) and a replenishing breakfast of pesto eggs to even things out. Would you believe I only snapped a picture of one of the meals? Slacker, I know.

Crafting takes a lot out of me, so chips were needed. Digging these Terra chips — thanks for leaving them, Laura!

More important than the plates of cookies was the food served up for Christmas. Mark does most of the cooking for family events, which is the only way he would have it. But because of his recent surgery, he was on limited duty. *cough* So he was taking it easy and only stepped in for the most important parts. (it’s hard to get him to sit still, but he had a few sous chefs, and we got it done)

Maple glazed pork with smoked paprika from Cook’s Illustrated

(at first my body didn’t recognize the green, leafy items… it had been a while)

I dined at Screaming Tuna twice this week. I’ve kind of been on a roll with eating out, do you think that’s why yoga pants have been my only wardrobe choice lately?

It took a server and two chefs to finally settle the debate of the miso soup — it is gluten-free. Although I chose not to eat it because there wasn’t a clear answer at first. The chef came back again later and let us know that they no longer use soy sauce in the broth because so many people have been coming in with gluten-free needs. So they are listening. Score one for us!

And not only did I get to catch up with other GF girlfriends, but we had the sweetest addition to our group… how cute is she? Little miss isn’t gluten-free, (her mama is) but she does suffer from Crohn’s Disease, so she knows how tummy troubles go. But you would never guess she is “suffering” from anything, there’s always a smile on her face. The chef whipped her up some grilled chicken breast “sushi” rolls and she held her own with the chopsticks, a real pro.

And to finish out the week, I spent this morning in the kitchen. My plan was to test out some cheddar garlic biscuit recipes for our NYE festivities. I started with this recipe from Elizabeth Barbone over on Serious Eats — she does a “GF Tuesday” feature there and I look forward to see what she’s working on each week.

Let’s just say I won’t be needing to try any of the other recipes.

Want minis? No problem. Just use a cookie scoop to make these — they will be perfect for the kiddos, or for the adults to justify eating five.

Either way, you’re going to want to make these soon. (to make them cheddar & garlic, just add 1/4 teaspoon garlic powder to the mix) And if you’re doing a detox like me, I would make them before you start that little adventure… you’ll want seconds.

What are you up to today? Are you off this week, or watching the clock tick until the weekend begins? 

Easy Gluten-Free Baking by Elizabeth Barbone

(UPDATED Sunday, May 2nd)

** And the winner is …. Janine! Please contact me at celiacinthecity@gmail.com with mailing info, then your copy will be on its way! **

If you have been reading for a while, you know I am a huge fan of Elizabeth Barbone’s recipes from her book Easy Gluten-Free Baking. Christmas would not have been the same without those recipes. You can read all about the holiday baking here.

And I put out a teaser a while ago to let you know this was coming.

Now it’s time.

She’s here for a little Q & A.

Be sure to read all the way to the end because there is a sweet surprise. (and by sweet I mean cookies, breads, cake, bars, twinkies, girl scout cookies, ALL gf)

Introducing Elizabeth Barbone, author of Easy Gluten-Free Baking…

Hello! Before I dive into Sarah’s questions, I wanted to thank her for chatting with me! While I currently reside in New York (where I was born and raised), I had the pleasure of spending three years in Wisconsin. I loved it! As a Mount Mary College alumna, Milwaukee feels like a second home. Hopefully I will be able to visit again soon! I’d love to teach a gluten-free class in the area.

Why gluten free baking? Do you have Celiac Disease?

Great question! And it is one I get often. First, I don’t have celiac
disease but I do have severe multiple food allergies. When I was a
student at the Culinary Institute of America, I picked up “Against the
Grain” by Jax Lowell Peters. At that time, I knew nothing about
gluten-free eating. Her words captivated me. I’ve been on a restricted
diet since birth and, honestly, had never really spoken to anyone
about it. Reading Jax’s words resonated with me at a core level.
“These are my people!” I kept thinking.

Later, my allergist asked me if I knew anything about baking
gluten-free. He had a few patients on the gluten-free diet and they
kept mentioning to him how awful the food was. This was in 1997 and,
honestly, the options were pretty slim. The curriculum of the CIA did
not include gluten-free baking. So, I set off on my own. I found a
gluten-free company and did my internship in a gluten-free test
kitchen. I was in love with the work from the beginning. Baking
without gluten? I’d been told it couldn’t be done. But it can be done!
And it can be done wonderfully. I felt like I’d stumbled upon some
baking secret. It was a joyous time for me.

Funny thing happened two years ago: I developed a wheat allergy. I
know this is rather confusing to people because in my first book, I
state that I can eat wheat. And that was true then. It isn’t true
anymore. One day I was experimenting in the kitchen and went to scoop
some flour. My hands ballooned up. They were so swollen that I
couldn’t bend the fingers. After a series of allergy tests, wheat came
up as a problem. So, I eat gluten-free now. And I feel so much better!

How do you even start the overwhelming process of baking with all of these different flours?

I love how many different flour options are available. I try and keep
it simple. I’m lucky to have readers from all over the globe and, even
today, many people can’t get their hands on “exotic” gluten-free
flours. In fact, I live in a fairly small area in upstate New York and
sometimes *I* have trouble finding flours. My philosophy has always
been to use flours that are accessible. I use rice flours and
cornstarch primarily. I’ll also add sorghum flour, tapioca starch and
potato starch to the mix. These are all flours/starches that most
people can get their hands on easily. Working with my palette of
flours, I then sit down to create a recipe and will tinker with it
until it is just like its wheat counterpart.

What can you substitute for cake flour for a gf recipe?

I wish I had an easy answer for you. In my experience, there isn’t an
all-purpose gluten-free flour blend. To me, they are all lacking. I’d
have to look at a recipe, see what’s in it. I’d look at the liquefiers
(butter, oil, shortening and sugars) and the stabilizers (eggs, wheat
flour). Only then could I recommend a good replacement because each
recipe has different needs. Recipes are like people: they are touchy!

Do you use any of the flour blends?

Ha! I should have read ahead. I really don’t like flours blends. They
eat up counter space if you make them yourself and are expensive if you
buy them. Plus, the results are often not great. One of the things I
am proudest of is when people try my recipes they always, always say,
“I’d never have guessed that was gluten-free.” I work super hard to
ensure that my recipes aren’t gritty or heavy or gummy or “off.” If
someone if going to spend their time in the kitchen and their money on
baking supplies, I want them to have a great experience. Flour blends,
for me, aren’t a great experience.

What is YOUR favorite recipe from your book?

1. My Easy Sandwich Bread recipe. I worked so hard on this recipe. So
very hard. I wanted to create a recipe that someone who’d never baked
a loaf of bread could make successfully AND I wanted it to be tasty. A
tall order for gluten-free bread. I worked for a long time on this
recipe. Today it is the recipe I get the most comments on. When I
teach it during classes, people cry because they’ve not been able to
make bread. After the class, they feel so empowered and so hopeful. My
little bread recipe has affected the lives of many but none more than
mine. For this reason, I will always love it.

2. Chocolate Chip Cookies. At this point, and I am not kidding, I
think I’ve made thousands these chocolate chip cookies. They are
wonderful! Sweet, crisp and buttery. In life, sometimes you just need
a good cookie. For me, that means making a batch of my chocolate chip
cookies. In fact, if someone were to make me a batch, I think I’d love
them forever! This is one powerful chocolate chip cookie!

3. Pumpkin Bread. I love converting recipes for people. Rosie, one of
my early newsletter readers, sent me her family’s recipe for pumpkin
bread. It was the only thing she’d ever baked. But, boy, did she bake
it! There was always a loaf of it around the house. After her
diagnosis, she was no longer able to make the bread. I played with the
recipe and finally perfected it for her. Being able to return a
beloved food to a someone is one of my favorite things! And, really,
Rosie’s bread is great! It contains orange juice, which sounds weird,
but really isn’t! The bread is super moist and flavorful. I love it!
Hmm, I might have to go and make a loaf!

If I want to convert a family favorite recipe to gluten free, can I substitute any of the gluten free flours together? Or does it have to be specific mixture to work?

Gluten-free baking is specific. Again, this is why I don’t really like
blends. If you want to convert a family recipe, play with some
different flours. Or you could send the recipe to me! I love
converting them for folks!

Can we expect another book in the future?

I can’t say too much. But the answer is…YES! And I am very, very excited!

Do you work with tapioca flour? It has an off taste to me. What could I substitute instead of tapioca starch/flour and still get the same results?

It’s funny you ask this. Someone just asked me about this on Facebook.
You can use either all cornstarch or 50% cornstarch and 50% potato
starch. Also, try switching brands before you cut out tapioca starch

Any general baking tips for newbie bakers? Yes! Here are five tips:

1. Invest in a good set of measuring cups and spoons. Gluten-free
baking is finicky and requires correct measuring. The spoon you eat
cereal from? That’s not a baking teaspoon! Don’t measure with it! A
set of nested measuring cups and spoons are the keys to good baking!

2. Have all of your ingredients on hand. Nothing is worse than
deciding to make a pan of brownies only to find out that you don’t
have any chocolate in the house 1/2 through making the recipe. Pull
out everything you’ll need before you start baking!

3. Create homemade mixes. I talk about this in my book. Since I don’t
do a “flour blend”, I like to pre-measure the dry ingredients for
recipes I use a lot. When you buy a gluten-free mix, this is all
they’ve done for you! You can save money by doing it yourself. I have
one reader who make up a dozen bread mixes. She has four kids that eat
gluten-free and she goes through a lot of bread!

4. Get an Oven Thermometer.  Ovens can be off. Nothing is worse than a
pan of cookies burning that you’ve spent time and money creating. An
oven thermometer ensures that your oven is behaving correctly.

5. Decide what you miss. Eating gluten-free can be overwhelming. Often
folks feel they “should” learn how to bake bread or pizza dough. The
word “should” is one of my least favorite words! If you aren’t missing
bread but are dying for a Twinkie, make a gluten-free Twinkie! The
“Tastes Like” chapter in my book came about because students were
saying to me, “You know what I really miss….” They’d always be shy
before they’d tell me they wanted an Oreo or something. It’s okay!
Decide what foods you miss–don’t judge yourself for it–and then head
into the kitchen.


Isn’t she a gem?

And it gets better. She has generously offered a copy of her book for one of you!

Leave a comment below with YOUR favorite thing to bake gluten free.

That’s it.

You’ll be entered into the random drawing that will end on FRIDAY, APRIL 30th at 5pm CST. (in time for happy hour)

Easy right? Just like the recipes in her book. Looking forward to the next one!