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Every Thanksgiving morning, for as long as I can remember, my siblings and I watch the Macy’s Thanksgiving Day Parade and eat cinnamon rolls – we are certainly not a Turkey Trot family. That tradition became difficult once my mom, sister Abby, and I all went gluten free. Plus with my husband Brandon being gluten free as well, we are a house divided between gluten free and gluten full cinnamon rolls. For the last few years, the gluten eaters have had their own cinnamon rolls and the gluten free eaters have had their own (sad) cinnamon rolls. I actually published a gluten free cinnamon roll recipe a little over a year ago and ended up taking it down because I just wasn’t happy with it and if I am going to publish a recipe, I want to know that it is as close to perfect as possible. I also want the cinnamon rolls to be so good that even the gluten eaters in my family get excited for them and I think I have finally done it! The key to my most perfect gluten free cinnamon rolls is psyllium husk – it acts as a bonding agent that provides structure to the dough to help it from tearing without drying it out! Prep Time: 75 minutes   Cook Time: 35  minutes  Total Time: 110 minutes Makes 8 rolls Dough Ingredients: ¼ cup Whole Psyllium Husk 1 cup Water 2 ½ cups Gluten Free Flour (I used King Arthur Measure for Measure) 1 packet Instant Yeast 2 tbsp Sugar 1 tsp Salt 2 tsp Baking Powder 1 cup Milk 1 Egg 3 tbsp Butter, melted Filling Ingredients: ½ cup White Sugar ½ cup Brown Sugar 1 tbsp Cinnamon 5 tbsp Butter, softened In a small bowl, combine the psyllium husk & water. Set aside until a gel forms. In the bowl of a stand mixer, add in your flour, instant yeast, sugar, baking powder and salt. Whisk together. To the mixing bowl add your egg, milk, melted butter, and the psyllium husk mixture and mix on medium speed for 3 minutes, allowing the dough to knead together. For this step I use the dough hook to bring everything together. Cover the bowl and set aside to rise for 30 minutes. Sprinkle a clean surface with a little bit of flour and roll out your dough into a ¼ inch thick rectangle. Whisk white sugar, brown sugar and cinnamon together in a small bowl. Spread softened butter across the surface of the dough and then sprinkle the cinnamon-sugar mixture on top. Carefully roll the dough to form a log and cut the log into 8 pieces. You can eyeball the slices, but I like to use a measuring tape to keep each roll as even as possible. Add the rolls to a dish that has been greased (I used a 9 inch cake round and greased it with butter), cover with a towel and let rise for another 30 minutes. Preheat  your oven to 400F. Bake in the oven for 25-30 minutes. If you want gooey rolls, bake for 25 minutes. For slightly firmer rolls, bake for 30 minutes. When the timer goes off, turn off the oven, open the oven door a few inches, and leave the rolls in the oven for 10 minutes.

Super Bowl Sunday is just around the corner and these chicken cheesesteak sliders are guaranteed to be a touchdown ;) especially if you’re a Philly fan! Just a warning — they are very messy but oh so worth it! Prep Time: 30minutes Cook Time: 30 minutes Total Time: 1 hour Serves: 4 Ingredients: 3 Chicken Breasts 2 Red Peppers 2 Green Pepper 1 White Onion 4 Garlic cloves 2 tbsp Olive Oil Oregano Onion Powder Garlic Powder Paprika Salt & Pepper Gluten Free rolls Provolone (Daiya makes a great plant based version) 3 tbsp butter, melted Preheat your oven to 400F. Pat dry your chicken and season (measure with your heart) both sides. Set chicken aside. Wash and slice your peppers, thinly slice your onion, and mince your garlic. Add to a pan over medium heat with olive oil. Season with salt and pepper and cook until vegetables soften. Once your veggies are done, add your chicken to the pan and cook on each side for about 10 minutes. Slice your rolls in half and place the bottoms in a 9 x 13 pan. Brush some of the melted butter on them. Lay down your first layer of your cheese across the rolls and then add the veggies on top. When your chicken is done, slice it very thinly and add it as the next layer on your sliders. Add the next layer of cheese slices on top. Place the other half of your rolls on top and brush with the rest of the melted butter. Place in the oven for 10-15 minutes or until the cheese becomes melty and the rolls get toasty.

Some of my favorite childhood memories center around watching football on Sunday's with my dad and having grilled cheese and tomato soup for lunch! Back then, it was always Campbell's tomato soup from a can, and while that will always hold a special place in my heart, I knew I had to make my own. Boy was it worth it! The smell in your house from roasting the tomatoes, onion, and garlic is just out of this world! Plus the longer you let the soup simmer, the more the flavor develops and the better it gets! Prep Time: 20 minutes Cook Time: 60 minutes Serves: 6 Ingredients: 8 Roma Tomatoes 1 Yellow Onion 1 head of Garlic ¼ cup Olive Oil 1 tbsp Sugar 6 Basil Leaves 1 cup Heavy Cream 2 tbsp Butter 3 tbsp Gluten Free Flour 2 cups Broth of choice Salt & Pepper to taste Preheat your oven to 425F and line a baking sheet with parchment paper or foil. Quarter the roma tomatoes and the yellow onion. Slice the top off the garlic head. Scatter produce across the baking sheet. Drizzle the veggies with olive oil and a dusting of salt & pepper. Cook in the oven for 20-25 minutes or until the tomatoes soften and the onions begin to char. Blend the tomatoes, onion and garlic in a food processor or blender for 30 seconds. Then add in the sugar, basil leaves, and heavy cream and blend for up to a minute or until mixture is smooth. Place a pot on the stove over medium heat and add in your butter. Once the butter has melted, sprinkle in the flour and whisk until golden brown. Deglaze with the broth of your choice. After your roux base has been created, pour in your blended tomatoes, onion, and garlic. Stir to combine. Let simmer for at least 30 minutes (the longer the better) and enjoy!

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 2 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, 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 40-50 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!

I could've eaten the whole batch of these gluten free vanilla cupcakes in one sitting! Beating the egg whites and folding them into the batter is what contributes to making these cupcakes so light and fluffy! To make these dairy free, just substitute the butter with your favorite plant-based version! Ingredients: 1 ½ cups Gluten Free 1:1 Flour 1 ½ tsp Baking Powder ¼ tsp Salt 3 eggs, splitting the yolks and whites ¾ cups Granulated Sugar 1 ½ sticks Butter, melted 2 tsp Vanilla ½ cup Milk of choice ¼ tsp Cream of Tartar Preheat your oven to 350F and grease or line a cupcake pan. In a small bow, whisk together flour, baking powder, and salt, Separate your egg yolks and egg whites. Set the egg whites to the side and put the yolks in a large bowl. Into the large bowl, add your sugar, melted butter, and vanilla. Beat with a hand mixer until combined. Gradually add your flour mixture and milk to the wet ingredients, alternating back and forth until everything has been combined. Add the cream of tartar to the egg whites and beat with a hand mixer until stiff peaks form. This will take 3 to 5 minutes. Then fold the egg whites into the rest of the mixture with a spatula. Divide the batter evenly in the muffin tin and fill each cupcake about ⅔ full with the batter. Bake for 18 minutes, flipping the pan halfway through.

Fall is by far my favorite time of the year. As I sit here writing this, football is on, it's raining out, I am in comfy clothes and everything just feels right. I am also such a sucker for anything pumpkin spice. I love the extra moisture that pumpkin brings to breads and pastries and Nutmeg and Clove are some of my favorite spices to bake with. I wanted to start off my Pumpkin Season Series with something simple - pancakes!! However, In the gluten free world, pancakes can be somewhat difficult. They’re either too thin or too dense. My gluten free pumpkin pancakes change the narrative – they are perfectly fluffy and moist! My keys to this are Olive Oil instead of butter or Vegetable Oil (just trust me on this one) and lots of Baking Powder! As my Nana would say, I definitely “gild the lily” when it comes to these pancakes because I do add mini chocolate chips, pecans, and cinnamon chips to the batter just to take them up a notch, but that embellishment is definitely optional! Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Serves: 16 pancakes Ingredients: 2 cups Gluten-Free All-Purpose Flour (I use Bob’s Red Mill) ½ cup Pumpkin Puree 1 ½ cups Milk of choice 2 tbsp Olive Oil 1 Egg 3 tbsp Brown Sugar 2 tsp Vanilla Extract 4 tsp Baking Powder 1 tsp Baking Soda ½ tsp Salt 3 tsp Pumpkin Pie Spice Chocolate Chips, Pecan Halves, or Cinnamon Chips (optional) In one bowl combine your flour, baking powder, baking soda, salt, and pumpkin pie spice. In another combine all of your wet ingredients: pumpkin, milk, olive oil, egg, brown sugar, and vanilla. Stir until combined. Slowly add your dry ingredients to the wet ingredients being careful not to overmix. If you mix your batter too much, then the pancake will become dense. Let your batter sit for 10 minutes and heat your pan to medium heat. Use a ¼ cup to pour the pancake batter onto the pan. Flip when you see bubbles forming. I am so excited to share the rest of my Pumpkin Season Series with you all! Stay tuned for more!

Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links. I only link to products that I truly use or believe will be beneficial to you. Feel free to email me at leahxglutenfree@gmail.com with any questions. I kid you not, these gluten free pancakes taste like banana bread in pancake form! They are so fluffy and moist and perfect for Saturday morning brunch! Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Ingredients: 1 cup Gluten Free Flour 1 cup Almond Flour 1 tsp Baking Powder ½ tsp Salt 1 tsp Cinnamon ¼ tsp Nutmeg 1 ripe Bananas, mashed 2 tbsp Brown Sugar 1 Egg ⅓ cup Vegetable Oil 1 cup Milk ½ cup Chocolate Chips (optional) In a large mixing bowl, combine gluten free flour, almond flour, baking powder, salt, cinnamon, and nutmeg. Whisk and set aside. In a smaller bowl, mash bananas until it is as smooth as possible. Add in brown sugar and egg and whisk until combined. Then add in the oil and milk. Fold the banana mixture into the flour mixture until combined and then add in your chocolate chips. Let the batter sit for 10 minutes to thicken. Put a pan on the stove over medium heat. Use a ¼ cup to pour the pancake batter onto the pan. Flip when you see bubbles forming. Recipe makes 12 pancakes.

Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links. I only link to products that I truly use or believe will be beneficial to you. Feel free to email me at leahxglutenfree@gmail.com with any questions. At one time or another we’ve all had a pumpkin chocolate chip cookie that is just subpar. It turns out cakey and dense and while the flavor might be there, it tastes more like it can't decide if it wants to be a cookie, a cake, or a scone. Now the culprit in this scenario is the pumpkin and the quantity that is put in. Pumpkin puree is so moist & heavy that if you use too much, it makes the cookie dense and cake like. In this recipe, I only use ⅓ cup of Pumpkin Puree. It might not seem like much, but it adds just the right amount of pumpkin flavor, moisture, and color, without changing the consistency of the chocolate chip cookie we all know and love! Prep Time: 20 minutes Cook Time: 12-14 minutes Total Time: 45 minutes Makes 24 cookies Ingredients: 2.5 cups Gluten Free Flour ½ cup Almond Flour 1 ½ tsp Baking Soda 1 tsp Salt 1 tsp Xanthan Gum 2-3 tsp Pumpkin Pie Spice ½ cup Butter, softened 1 tbsp Vanilla 1 Egg ¾ cup Brown Sugar ¾ cup White Sugar ⅓ cup Pumpkin Puree 2-3 cups Chocolate Chips Preheat your oven to 350F. Combine gluten free flour, almond flour, baking soda, xanthan gum, salt, and pumpkin spice in a bowl. In a separate bowl beat egg, butter, vanilla, and sugar until light in color and fluffy. Then add in your pumpkin puree. Gradually add dry ingredients to wet ingredients being careful to not over mix. Gently fold in the chocolate chips. Use a cookie scoop to drop cookie dough onto your baking sheet that is lined with parchment paper. With wet fingers, flatten the tops of the cookie dough. Bake for 12-14 minutes. Let the cookies rest on the pan for 10 minutes and then move to a cooling rack. Check out the previous installments of my Pumpkin Season Series here: Pumpkin Spice Pancakes Pumpkin Cinnamon Chip Scones Black Pepper & Goat Cheese Pumpkin Pasta Gluten & Dairy Free Pumpkin Cheesecake

Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links. I only link to products that I truly use or believe will be beneficial to you. Feel free to email me at leahxglutenfree@gmail.com with any questions. Gluten Free Snickerdoodles get a bad rap because it can be hard to recreate the chewiness of a classic snickerdoodle while maintaining the integrity and structure of the cookie itself. My gluten free snickerdoodle recipe finds that happy medium making it indistinguishable from the real thing -- and I have about 15 non-gluten free friends that can back me up on this one! Cream of tartar might seem like an interesting ingredient choice here but it provides a subtle tartness to the cookie that helps balance out the sweet exterior. Prep Time: 20 minutes Cook Time: 12-14 minutes Total Time: 45 minutes Makes 24 cookies Ingredients: 2 ¼ cups Gluten Free Flour 1 cup Almond Flour ½ cup Potato Starch 2 tsp Cream of Tartar 1 ½ tsp Baking Soda 1 tsp Salt 1 tsp Xanthan Gum 1 ½ sticks of Butter 1 ½ cups Brown Sugar 1 tbsp Vanilla 2 Eggs 3 tbsp Granulated Sugar 1 tbsp Cinnamon Preheat your oven to 350F. Combine gluten free flour, almond flour, potato starch, baking soda, xanthan gum, salt, and cream of tartar. In a separate bowl beat egg, butter, vanilla, and sugar until light in color and fluffy. Gradually add dry ingredients to wet ingredients being careful to not over mix. Chill your cookie dough for 1 hour (this helps with the stickiness when tossing them in cinnamon-sugar.) After the cookie dough is nice and chilled, roll into balls and toss in the cinnamon-sugar mixture. Bake for 12-14 minutes. Let the cookies rest on the baking sheet for 10 minutes and then move to a cooling rack.

Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links. I only link to products that I truly use or believe will be beneficial to you. Feel free to email me at leahxglutenfree@gmail.com with any questions. When envisioning how I wanted these cookies to feel, the first image that came to my mind was a cozy rainy day in a coffee shop. I think I was feeling inspired by my college town that was filled with amazing coffee shops and no-so-affectionately called “drenchburg.” These are not a traditional chocolate chip cookie by any means. Truthfully, I couldn’t really come up with a better name. When you bite into these cookies, they should taste like being in a coffee shop with your favorite latte and a good book – cozy and soft, nutty and a little sweet. I hope you like them as much as I do! Prep Time: 20 minutes Cook Time: 11-13 minutes Total Time: 45 minutes Ingredients: 2 cups Gluten Free Flour ½ cup Almond Flour ½ cup Corn Starch 1 tsp Baking Soda ½ tsp Salt 1 ½ tbsp Espresso Powder ½ tsp Cinnamon 1 stick of Butter, browned 1 tbsp Vanilla 2 tbsp Heavy Cream 2 Eggs 1 cup White Sugar ½ cup Brown Sugar 1 cup semi sweet chocolate, chopped 1 cup white chocolate, chopped Put the butter in a saucepan over medium heat and stir occasionally until the butter starts to brown. Make sure you do not let it burn! Combine gluten free flour, almond flour, cornstarch, baking soda, salt, espresso powder, and cinnamon in a bowl. In a separate bowl beat egg, vanilla, sugars, heavy cream and the cooled brown butter until light in color and fluffy. It will take roughly 2 minutes to achieve the necessary color change and fluffiness. Gradually add dry ingredients to wet ingredients being careful to not over mix. Gently fold in your chopped white and semi sweet chocolate. Scoop your dough on to a baking sheet covered in parchment paper and chill for at least two hours or overnight if possible. When you are ready to bake your cookies, preheat your oven to 350F. Bake your cookies for 12 minutes. Let the cookies cool on the baking sheet for 10 minutes before moving to a cooling rack. Recipe makes 24 cookies.

These super easy blondie bars are guaranteed to wow a crowd with little effort required on your part! Blondie bars are delicious and super customizable! Prep time: 10 minutes Cook Time: 30-35 minutes Total time: 45 minutes Ingredients: 1 cup Butter, melted 1 1/4 cup Brown Sugar 1/2 cup Granulated Sugar 2 Eggs + 1 Yolk 2 tsp Vanilla 2 1/4 cups GF All-Purpose Flour 2 tsp Cornstarch 1/2 tsp Baking Powder 1 tsp Salt For the topping: 2 cups White Chocolate Chips 1/3 cup Milk of choice M&Ms, Cadbury Eggs, Pretzels, Chocolate chips, etc. Preheat your over to 350F and line a 9x13 pan with parchment paper. In a large bowl, melt your 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. 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 your white chocolate and mix with the milk. Spread over the top of the blondies. Then sprinkle with whatever toppings you choose! Let chill for 30 minutes or until the chocolate is set and then slice into squares.

Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links. I only link to products that I truly use or believe will be beneficial to you. Feel free to email me at leahxglutenfree@gmail.com with any questions. I am a firm believer that veggies are not an essential at a holiday gathering but if you’re gonna have them they better be wrapped in some sort of fat and all doctored up. So, I present to you my Hot Honey Prosciutto Wrapped Asparagus! I love using prosciutto here because it gets such a nice crisp in the oven and has the perfect saltiness to pair with the hot honey! Even the biggest veggie hater in your group will enjoy these! Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Serves 6 Ingredients: 2 lbs Asparagus 8 oz Prosciutto 3 tbsp Olive Oil ¼ cup Mike’s Hot Honey ½ tsp Salt ½ tsp Black Pepper Preheat your oven to 400F. Wash your asparagus and chop half an inch off of the bottom of each stalk. Wrap two pieces of asparagus in one piece of prosciutto. Line a baking sheet with parchment paper and lay down the asparagus. In a bowl, combine the honey, olive oil, salt and pepper. Pop in the microwave for 15 seconds to help the honey melt. Drizzle the honey mixture over the asparagus, making sure to coat evenly. Bake for 15 minutes or until the prosciutto gets crispy.