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This recipe is going to be the new go-to for all of your birthday party needs! I made this cake for my husband’s birthday and it was an absolute hit! Even my gluten-eating friends couldn’t get enough! Plus with my chocolate buttercream, that just so happens to be dairy free, is the perfect pairing for this Ultimate Gluten Free Chocolate Cake! Ingredients: 2 cups GF All Purpose Flour ¾ cup Cocoa Powder, unsweetened 2 tsp Baking Powder 1 ½ tsp Baking Soda 1 tsp Salt 1 tbsp Espresso Powder 2 cups Granulated Sugar 1 cup Milk of choice ½ cup Vegetable Oil 2 tsp Vanilla extract 3 Eggs, room temperature 1 cup Water, boiling Preheat your oven to 350F and butter and flour two 9-inch round cake pans. You can use cocoa powder in place of flour as well! In a large bowl, whisk together the flour, baking powder, baking soda, salt, cocoa powder, espresso powder, and sugar. Add milk, vegetable oil, vanilla, and eggs to the flour mixture and beat together until combined. You can use a stand mixer or a hand mixer. Bring your cup of water to a boil and carefully add into the batter, mixing on a low speed. Divide the batter equally between the prepared cake pans and bake for 30-35 minutes or until a toothpick comes out clean. It is a very moist cake so don’t be alarmed if the toothpick isn’t totally clean – just make sure there is no raw batter. Remove from the oven and cool for 10-15 minutes in the pan and then remove from the pans and cool on a wire rack. Wrap your cakes in saran wrap and then aluminum foil and place in the freezer until you are ready to frost. This will make the frosting process much easier! Frost with my Chocolate Buttercream (dairy free options included) for the Ultimate Chocolate Cake!

Once you have the hang of making your own Gluten Free Sourdough Bread , you can start experimenting with mix-ins! Sourdough lends itself well to sweet or savory mix-ins, and the possibilities are endless! My most asked for sourdough bread customization has been for a chocolate sourdough! My gluten free chocolate sourdough loaf is perfect on it's own but extra tasty made into french toast! Ingredients: 2 cups King Arthur Gluten Free Measure for Measure Flour 1 tsp Salt 1/3 cup Cocoa Powder 1 tbsp Espresso Powder 1 ½ cups Water, room temperature 3 tbsp Psyllium Husk, whole 3 tbsp Brown Sugar 1 tbsp Olive Oil 1 cup Sourdough Starter 1/4 cup Milk 1/2 cup Chocolate Chips 2 tsp White Rice Flour How to make: Prep your sourdough loaf as normal per my sourdough instructions . Sift the Unsweetened Cocoa Powder and Espresso Powder into the flour. Add in the chocolate chips before the final proof. Bake as normal! Want to learn more about making your own gluten free sourdough bread? I have you covered with my guide to making your own Gluten Free Sourdough Starter and I built out my Sourdough Starter Kit on my Amazon Storefront (commissionable) so you have your supplies and grocery list planned out for you!

Kick off your Friendsgiving feast with my irresistible whipped pumpkin-ricotta gluten free flatbreads topped with crispy prosciutto, creamy Gruyère, and a drizzle of hot honey. This savory-sweet appetizer combines fall flavors like pumpkin, nutmeg, and arugula, creating a perfect bite to share with friends. Easy to prepare and packed with flavor, these flatbreads will quickly become a Friendsgiving favorite! Prep Time: 10 minutes Cook Time: 10 minutes Serves: 6 Ingredients: 3 BFree Foods Pitas ½ cup Ricotta ⅓ cup Pumpkin Puree 1 tbsp Butter, melted ½ tsp Sea Salt ½ tsp Onion Powder ½ tsp Garlic Powder ¼ tsp Nutmeg 4 Slices Prosciutto  ½ cup Gruyere, shredded 2 tbsp Hot Honey ½ cup Arugula  Preheat your oven to 450°F. In a mixing bowl, blend together the ricotta, pumpkin puree, and melted butter until smooth and creamy. Gently fold in the salt, onion powder, garlic powder, and a pinch of nutmeg for a warm, spiced finish. Heat a pan over medium-high heat and crisp the prosciutto on both sides until it's golden and fragrant. Let it cool slightly, then chop it into bite-sized pieces. Arrange the pitas on a baking sheet. Spread a third of the pumpkin-ricotta mixture over each pita, then sprinkle with the crispy prosciutto and a generous layer of shredded Gruyère. Add a light dusting of nutmeg for an extra hint of warmth. Bake for 10-12 minutes, or until the cheese starts to bubble and turn golden brown. Slice each pita into strips with a pizza cutter, then drizzle with hot honey and finish with a handful of fresh arugula. Serve and enjoy!

I love a great dinner in a bowl, packed with my favorite protein, grains, veggies and a delicious sauce! One of my favorite dinner bowls is a Mediterranean inspired protein power bowl filled with chicken meatballs, quinoa, sweet potatoes, and more! Dive in to this highly customizable, protein packed meal! Ingredients: Protein of choice (chicken meatballs, ground meat, salmon, etc.) Quinoa Roasted Sweet Potato Cherry Tomatoes & Feta tossed with olive oil, salt, pepper, & garlic Cucumbers Roasted Chickpeas Greek Yogurt Dill Sauce

While sourdough never goes to waste in my home, I will save the end slices to make croutons! These gluten-free sourdough croutons are tossed with olive oil, garlic, and Italian seasoning, then baked to golden perfection. With just a few ingredients and easy steps, you can make homemade croutons that add a delicious crunch to any dish. Prep Time: 10 minutes Cook Time: 30 minutes Ingredients: 4 cups Gluten Free Sourdough Bread, cubed 3 cloves Garlic 4 tbsp Olive Oil + more for drizzling 1 tsp Salt ½ tsp Black Pepper 1 tbsp Italian Seasoning Preheat your oven to 400°F. In a large bowl, combine the cubed sourdough bread, minced garlic, olive oil, salt, black pepper, and Italian seasoning. Toss everything together until the bread cubes are evenly coated. Spread the seasoned bread cubes in a single layer on a baking sheet and drizzle with more olive oil.  Bake in the preheated oven for 15 minutes. Remove the baking sheet from the oven and toss the croutons to ensure even browning. Return to the oven and bake for another 5 minutes, or until golden and crispy. Turn off the oven, but leave the croutons inside for an additional 15 minutes to dry out further and become extra crunchy. Once done, remove the croutons from the oven, allow them to cool completely, and store in an airtight container for up to a week.

My gluten-free sourdough discard pumpkin bagels with cinnamon crisp bring cozy autumn flavors to every bite. With a blend of pumpkin puree, pumpkin pie spice, and a sweet cinnamon topping, these bagels are soft, flavorful, and perfect for seasonal breakfasts. Enjoy a gluten-free treat that’s both chewy and crisp, ideal for pairing with your favorite spreads. Prep Time: 2 Hours Cook Time: 20 minutes Serves: 8 1 ¼ cups Water 2  tbsp whole Psyllium Husk 2 ½ cups Gluten Free Flou r 3 Tbsp Brown Sugar 2 ¼ tsp Rapid Rise Yeast 1 tsp S alt 1 tbsp Pumpkin Pie Spice ½ cup Pumpkin Puree 3/4 cup Gluten Free Sourdough Discard 1 Egg + 1 tbsp Water For the Cinnamon Crisp: 2 tbsp Brown Sugar 1 tbsp Turbinado Sugar 1 tsp Cinnamon 1 tbsp Gluten Free Flour ¼ tsp Salt In a small bowl combine 1 ¼ cups of water and the psyllium husk. Set aside while it forms into a gel. In the bowl of your stand mixer, attach the dough hook and add the flour, brown sugar, instant yeast, pumpkin pie spice, and salt. Add the psyllium husk gel, sourdough discard, and pumpkin puree to the stand mixer. Mix with dough hook until combined. You will know it is mixed enough when the dough starts to pull off the sides of the bowl – this will take about 3 minutes. Cover and set aside for 90 minutes. Divide into 8 equal pieces (I recommend using a food scale for consistency) and form into bagels. Cover & leave to rest for another 20 minutes. While the bagels are resting, preheat your oven to 425F and bring a pot of water to boil. Once the water is boiling, add in the sugar and the baking soda. Carefully place 2-3 bagels at a time into the water. Let it cook for 20-30 seconds before flipping and cooking for another 20-30 seconds. Place on a pan lined with parchment paper and brush with an egg wash.  Take the leftover egg wash and combine in a bowl with brown sugar, turbinado sugar, cinnamon, salt, and gluten free flour. Brush across the tops of the bagel, being careful not to let too much drip on the pan so it does not burn. Bake for 20 minutes or until the edges are golden brown.

If you’re craving something hearty with a twist, these BBQ chicken spaghetti squash bowls bring smoky, savory flavors to a cozy fall meal. With tender strands of spaghetti squash mixed with juicy barbecue chicken, it’s a unique and flavorful dish that’s easy to prepare. Perfect for busy nights, this recipe delivers big BBQ taste with minimal fuss. Prep Time: 30 minutes Cook Time: 45 Minutes Serves: 4 1 Spaghetti Squash 2 tbsp Olive Oil ½ tsp Salt ½ tsp Pepper 1 tsp Garlic Powder 1 tsp Onion Powder 2 tsp Italian Seasoning 3 Large Chicken Breasts 1 cup BBQ Sauce ½ Red Onion, thinly sliced 1 cup shredded Colby Jack Cheese Preheat your oven to 400°F (200°C). Carefully slice the spaghetti squash in half lengthwise, scoop out the seeds, and season the flesh with olive oil, salt, pepper, garlic powder, onion powder, and Italian seasoning. Place the squash halves cut-side up on a baking sheet and roast for 35-40 minutes, or until the squash is tender and easily pulls into strands with a fork. Marinate the chicken breast in barbecue sauce for 20 minutes. Heat a pan over medium heat and cook the marinated chicken for 4-5 minutes on each side, or until it reaches an internal temperature of 165°F (74°C). Let the chicken rest, then slice it into strips. Once the spaghetti squash is done, use a fork to shred it into strands. Top the shredded squash with the barbecue chicken, sliced red onion, and Colby Jack cheese. Place under the broiler on high for 3-4 minutes, or until the cheese is melted and bubbly. Drizzle with additional barbecue sauce and sprinkle with extra red onion if desired. Enjoy!

This cozy, gluten and dairy-free lasagna soup is the ultimate comfort meal, bringing all the delicious flavors of classic lasagna into a warm, savory bowl. Made with tender pasta, rich tomato sauce, and a creamy dollop of dairy-free ricotta and parmesan, this easy-to-make soup is perfect for chilly days or family dinners. Ready in under 30 minutes, this lasagna soup is sure to be a hit for anyone craving hearty, Italian-inspired flavors without the gluten or dairy! Prep Time: 10 minutes Cook Time: 30 minutes Serves: 6 Ingredients: 2 tbsp Olive Oil ½ Yellow Onion, diced 3 cloves Garlic, minced  1 tsp Salt  ½ tsp Black Pepper ¼ tsp Red Pepper Flakes 2 tbsp Italian Seasoning 2 tbsp Tomato Paste 2  lbs  Ground Beef 48 oz Vegetable Broth 24 oz jar Pasta Sauce (I love the Roasted Garlic Sauce from Yo Mama's) 1 box Gluten Free Rigatoni 1 ½ cups Dairy Free Half & Half 2 cups Frozen Spinach 8 oz Kite Hill Ricotta ½ cup Dairy Free Parmesan Cheese Place a large pot on the stove over medium heat and add the olive oil. Once the oil is hot, add the diced yellow onion and minced garlic. Sauté for 2-3 minutes, or until the mixture is fragrant. Stir in the seasonings and tomato paste, cooking for an additional 2 minutes to enhance the flavors. In a small bowl, mix together the dairy-free parmesan and dairy-free ricotta. Set aside – this will be added to the soup just before serving for a creamy finish. Add the ground beef to the pot and cook until it’s mostly browned. Pour in the pasta sauce and vegetable broth, then bring the mixture to a simmer for about 10 minutes. Next, add the pasta to the pot, cooking for around 8 minutes, or until the pasta is al dente. Stir in the dairy-free half and half and frozen spinach, and let everything cook for another 5 minutes. To serve, place a generous spoonful of the ricotta-parmesan mixture in the center of each bowl. Ladle the hot soup over the “cheese” mixture, allowing it to melt and swirl into the soup for a creamy texture. Finish with a sprinkle of dairy-free parmesan or fresh basil. Enjoy!

This easy gluten-free Chex Mix recipe is the perfect savory snack for parties, holiday gatherings, or anytime you need a crunchy treat! Made with a blend of corn and rice Chex, gluten-free pretzels, bagel chips, and cheese puffs, each bite is coated in a delicious ranch seasoning. Baked to golden perfection, this homemade Chex Mix is a guaranteed crowd-pleaser that’s both gluten-free and bursting with flavor. Prep Time: 15 Minutes Cook Time: 90 Minutes Serves: 12 3 cups Corn Chex 3 cups Rice Chex 3 cups Gluten Free Pretzels (Gratify) 2 cups Gluten Free Bagel Chips (The Greater Knead) 2 cups Cheese Puffs (Wegmans) 6 tbsp Butter Primal Palate Ranch Seasoning Pack 2 tsp Paprika  Preheat your oven to 250°F. In a large bowl, combine the corn Chex, rice Chex, gluten-free pretzels, gluten-free bagel chips, and gluten-free cheese puffs, tossing them together until evenly mixed. In a microwave-safe bowl, melt the butter, then stir in the ranch seasoning mix and paprika until fully combined. Spread the Chex mix evenly on a baking sheet and drizzle the ranch butter mixture over the top, ensuring an even coating. Bake for 90 minutes, stirring every 30 minutes to keep everything crisp and flavorful.

If you're craving a rich, indulgent treat that's both gluten-free and packed with flavor, these Dark Chocolate Pistachio Blondies are a must-try! With a perfect balance of sweet and salty, these blondies are studded with melty dark chocolate chips and crunchy pistachios, creating an irresistible texture in every bite. Topped with a drizzle of dark chocolate, crushed pistachios, and a sprinkle of sea salt, this recipe is the ultimate crowd-pleaser! Prep Time: 10 minutes Cook Time: 35 minutes Serves: 16 Ingredients: 1 cup Butter, melted ¾ cup Brown Sugar ¾ cup Granulated White Sugar 2 Eggs 1 Egg Yolk 1 tbsp Vanilla Extract 2 ¼ cups Gluten Free Flour 2 tsp Cornstarch 1 tsp Baking Powder 1 tsp Salt 1 ½ cup Dark Chocolate Chips 1 cup Pistachios, shelled For the topping: ½ cup Dark Chocolate Chips ½ cup Pistachios, chopped 1 tsp Sea Salt Preheat your oven to 350F and line a 9x13 pan with parchment paper. In a large bowl, melt the butter and combine with the brown and granulated sugar. Once combined, add in eggs, egg yolk, and vanilla and stir until combined. In a separate bowl, whisk together, gluten free flour, cornstarch, baking powder, and salt. Then gradually add the dry ingredients to the wet ingredients. Gently fold the dark chocolate chips and pistachios into the batter. Spread the batter into the 9x13 pan and bake for 30-35 minutes or until a toothpick comes out clean. Cool the blondies for about an hour. Melt the dark chocolate chips and drizzle across the top of the blondies. Then sprinkle with crushed pistachios and sea salt. Let chill for 30 minutes or until the chocolate is set and then slice into squares.

Looking for a quick and flavorful chicken recipe? This blood orange ginger chicken made in the air fryer is bursting with citrusy sweetness and a hint of spice, making it a perfect weeknight dinner. Ready in under 30 minutes, this dish combines fresh blood oranges, ginger, and a tangy sauce for a healthy meal your family will love! Prep Time: 10 minutes Cook Time: 20 minutes Serves: 4 Ingredients: 2 Chicken Breasts ⅓ cup + 1 tbsp Cornstarch  Juice of 2 oranges Zest of one orange 2 tsp fresh ginger, grated 2 tbsp Coconut Aminos 2 tbsp Rice Wine Vinegar 2 tbsp Sugar 1 tsp Garlic Powder ¼ tsp Black Pepper ¼ tsp Red Pepper Flakes Instructions: Pat the chicken breasts dry with a paper towel and cut them into bite-sized pieces. Toss the chicken pieces in ⅓ cup of cornstarch until fully coated. Set the air fryer to 400°F and preheat for 3-5 minutes. Lightly spray the air fryer basket with cooking spray. Arrange the cornstarch-coated chicken pieces in a single layer in the basket.  Air fry the chicken at 400F for 8-10 minutes, shaking the basket halfway through cooking to ensure even crispiness. While the chicken is cooking, in a small saucepan, combine the juice of 2 blood oranges, orange zest, fresh ginger, coconut aminos, rice wine vinegar, sugar, garlic powder, black pepper, and red pepper flakes. Whisk together and bring to a simmer over medium heat, stirring continuously. When there is one minute left on the chicken, reduce the heat and add 1 tablespoon of cornstarch to the sauce. Stir until thickened.  Once the chicken is crispy and cooked through, transfer it into the pan and toss with the sauce until all the pieces are evenly coated. Garnish with extra orange zest or sesame seeds, if desired, and serve with rice and veggies.

Once you have gotten the hang of making your own Gluten Free Sourdough Bread , it is time to start experimenting with mix-ins! If you are in the mood for a festive fall treat, look no further than my Gluten Free Pumpkin Cinnamon Chip Sourdough Bread! Bursting with pumpkin pie flavor and filled with gooey cinnamon chips, this loaf is perfect on its own or turned in to french toast! You will need: 3 tbsp Psyllium Husk, whole 3 tbsp Maple Syrup 1 tbsp Olive Oil 2 tsp Vanilla Extract 1 cups Water ⅓ cup Pumpkin Puree 1 cup Sourdough Starter 2 cups King Arthur Gluten Free Measure for Measure Flour 1 tsp Salt 1 tbsp Pumpkin Pie Spice ½ cup Cinnamon Chips How to make: Prep your sourdough loaf as normal per my sourdough instructions (linked in the notes). Combine the maple syrup and vanilla into the psyllium husk mixture. Add in the pumpkin puree with the sourdough starter. Add in the cinnamon chips before the final two hour proof, being careful to fully distribute as you knead the dough. Bake as normal! Want to learn more about making your own gluten free sourdough bread? I have you covered with my guide to making your own Gluten Free Sourdough Starter and I built out my Sourdough Starter Kit on my Amazon Storefront (commissionable) so you have your supplies and grocery list planned out for you!