I’ve returned from Paris to Springlike weather in NYC.  (The trip was wonderful, and as promised, I will be posting a gluten-free Paris guide soon!)  I’m loving the new season’s light, that beautifully stays out until well past 7pm.   We welcome lighter layers and strolling, which isn’t quite comfortable anywhere below 40 degrees.  I can’t quite say I’m happy to be back (ugh, Paris), but this is the best time of year in this city.

Last year around this time, I was asked to be apart of an upcoming cookbook, Beyond the Plate, about the *best* food blogs. I’m excited to announce it’s finally published and I’m sharing one of the exclusive recipes from the book.  A recipe to celebrate Spring which, crossing our fingers, we’re hoping is here to stay.


Sorghum Doughnuts with Strawberry Rhubarb Glaze (Gluten-free, Dairy-free) Makes 26 mini doughnuts

There is nothing quite like those brief but miraculous few weeks when rhubarb and strawberries are in season at the same time. Together they’re refreshingly tart and sweet, a culinary match made in heaven. That’s what makes these strawberry and rhubarb glazed doughnuts the perfect spring-into-summer treat, ideal for a crowd and a guaranteed showstopper for any weekend brunch.


  • 1 cup (100 g) ground almonds
  • 1 cup (135 g) sorghum flour
  • 1 teaspoon baking powder
  • 1⁄2 teaspoon ground cinnamon
  • 1⁄2 teaspoon ground cardamom
  • 1⁄2 teaspoon sea salt
  • 1⁄2 cup (120 ml) maple syrup
  • 6 tablespoons (90 ml) extra virgin coconut oil
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • Zest of 1 lemon

Preheat oven to 325 degrees.  In a large mixing bowl, whisk together first six ingredients.  In a separate mixing bowl, mix together maple syrup, coconut oil, vanilla, eggs and the zest of one lemon.  Using a spatula, fold wet ingredients into the dry until well-combined.  

Carefully add the batter to a pastry bag or a large ziplock bag & snip a 1/2 inch hole in the corner.  Use this to pipe the batter into a greased doughnut pan.  Fill each one until it’s 3/4 filled (they will rise!).  Bake for exactly 10 minutes & then cool for 5 minutes.  Continue until all the batter is gone.  It will make 26 mini doughnuts.  Set doughnuts on a wire rack to cool.


  • 1 heaping cup (115 g) chopped rhubarb
  • 1 1⁄4 cups (200 g) quartered strawberries
  • 1 tablespoon unsalted butter, preferably grass-fed
  • Pinch of sea salt
  • 1⁄4 cup (60 ml) maple syrup
  • 2 tablespoons heavy cream or coconut cream
  • 2 teaspoons freshly squeezed lemon juice

In a medium saucepan, add rhubarb and strawberries with 1 tablespoon of butter/oil.  Over medium low heat, sauté fruit for 10-12 minutes, stirring often.  Mixture is done when the rhubarb is soft enough to break with a wooden spoon.  Remove mixture from heat & set aside to cool.  

Then, add cooled mixture to a food processor.  Add lemon juice (from reserved lemon), maple syrup and cream.  Pulse until completely smooth.  Chill in the fridge for 20 minutes.

Once glaze has cooled, add to a shallow bowl.  Dip each doughnut in the glaze in a circular motion.  Repeat until all doughnuts are glazed.  Serve immediately! 

*If you're located in NYC, please come to the event next week at the Rizzoli Bookstore!  I'll be on a panel along with Adam Sachs, Phoebe Lapine, Sarah Leung and Aleksandra Mojsilovic. See more details here. Hope you can make it!


For the record, I’ve never been super into all-purpose flours for gluten-free baking.  I find a lot of times it’s a cop out on the recipe developers side, unless you use the exact one they recommend (If they don’t, forget it entirely).  You can always swap in an all purpose flour and call it a recipe, but it’s so much more interesting to do something different.  What I've loved about gluten-free baking is all the amazing whole-grain flours I've discovered in the process - to taste the difference between brown rice and buckwheat, and to learn your favorite variations.  This gives people their own autonomy in baking, to learn a skill and be a little less afraid of the cloudiness that it gluten-free baking.

That being said, the only people I would truly trust to make a gluten-free all-purpose baking flour is America’s Test Kitchen.  I’ve been a (huge) fan for many years, in awe of their specificity and science not to mention immense knowledge on all things cooking.  The whole point of their company is demystifying cooking for people - to make recipes that work every time, so you can be more at ease in the kitchen.  Without gushing, I just love what they do.  They sent me some of their whole grain all-purpose flour and I couldn’t wait to try it.  I decided on a cobbler, since it is Summer after all, and I'm telling you - I could eat these biscuits for breakfast, lunch and dinner.  I mean, when was the last time you had a biscuit? I can’t even recall.  This is a perfect dessert for your cookout / bbq / holiday festivities that will please gluten-intolerant and regulars alike.  Hope you have a lovely July 4th weekend!

Strawberry & Apricot Cornmeal Cobbler (Gluten-free) Serves 8

From America's Test Kitchen "How Can it Be Gluten-Free Cookbook - Volume 2 (adapted slightly)


  • 5 ounces or 1 cup cornmeal
  • 4 1/2 ounces or 1 cup ATK (whole-grain) All Purpose Gluten-free Flour Blend **
  • 3 tablespoons sugar, divided
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon xanthum gum
  • 8 tablespoons grass-fed butter, chill & cut into cubes
  • 3/4 scant almond milk with a squeeze of lemon juice (*non-dairy buttermilk)


  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 4 teaspoons tapioca starch
  • About 3 cups sliced apricots
  • About 3 cups quartered strawberries
  • 1 1/2 teaspoons grated lemon zest plus 1 tablespoon juice

For the biscuits:  Preheat oven to 375 degrees.  Line a baking sheet with parchment paper & set aside.  Pulse cornmeal, flour blend, 2 tablespoons sugar, baking powder, baking soda, salt and anthem gum in a food processor until combined. Scatter butter pieces over top and pulse until it resembles a coarse cornmeal with few slightly larger lumps, about 10 pulses.

Transfer cornmeal to a medium mixing bowl, add buttermilk and stir with a fork until dough gathers into moist clumps.  Using a 1/4 cup dry measure, scoop out about eight mounds of dough spaced about 1 inch apart.  Sprinkle remaining sugar over biscuits and bake 25-30 minutes or until lightly browned (rotating rack halfway thru cooking).  Set aside to cool.

For the filling: Stir sugar, tapioca starch and salt together in a bowl.  Gently mix in apricots, strawberries and lemon zest& juice.  Add filling to a 9 inch deep dish pie plate or pyrex, cover with aluminum foil and bake for 30-40 minutes or until juices are bubbling.  Remove foil, add biscuits to top and bake for an additional 5 minutes or until biscuits are warmed through.  Serve i immediately with a dollop of greek yogurt, creme fraiche or ice cream.


  • 24 ounces (4 1/2 cups plus 1/3 cup) white rice flour
  • 7 1/2 ounces(1 2/3 cup)  brown rice flour
  • 7 ounces (1 1/3 cup) potato starch
  • 3 ounces (3/4 cup) tapioca starch
  • 3/4 ounce (3 tablespoons) nonfat milk powder

Whisk all ingredients in a large bowl until well combined.  Transfer to air-tight container and refrigerate up to 3 months or freeze up to 6 months.  Bring to room temperature before using


Summer has been busy & full of amazing produce.  I know I'm not the only New Yorker freaking out at the farmer's market every weekend.  As usual, I have too much food in the house & not enough people to cook for.  The fruit right now is out of this world (peaches! sugarplums! currants!), and I can't stop making fruit desserts, shrubs, compotes, etc.  I don't know what I would do if I lived in California and had perfect produce all year round.  I probably wouldn't leave the house.

A couple weeks ago, I had the pleasure of spending the day with James Hartley & romping around the farmer's market & Brooklyn.  Eater wrote a lovely write-up & I made my go-to dessert with two of my favorite fruits.  


Sour Cherry & Strawberry Oat Crumble (vegan & gluten-free) Serves 4


  • 2 cups strawberries, quartered
  • 2 cups sour cherries, pitted
  • Squeeze of lemon juice (about 1/2 lemon)
  • 1/4 cup turbinado or coconut sugar 
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons tapioca/arrowroot starch 

Mix together all ingredients and stir to macerate berries/cherries. Set aside. 

Crumble :

  • 1 1/4 cup gluten-free quick cooking oats
  • 1/3 cup sorghum flour
  • 2/3 cup almond meal
  • 2/3 cup walnuts, chopped
  • 2/3 cup brown or coconut sugar 
  • 1/2 teaspoon cinnamon 
  • 1 teaspoon sea salt
  • 4 tablespoons coconut oil
  • 4 tablespoons cold vegetable shortening, cut into cubes 
  • Raw sugar to top

Whisk together first seven ingredients until well combined. Using your hands, mix in coconut oil and shortening until crumble resembles an oatmeal cookie dough. 

Add filling to a Pyrex dish or pie pan. Layer crumble evenly over top & sprinkle with raw sugar to top. 

Bake at 375 for 35-45 minutes or until crumble is browned on top and fruit is bubbling around the sides.  Set aside to cool for 20 minutes, then serve warm.