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The first time I made this gluten free coffee cake, I had high hopes, but my initial recipe fell short and so did the coffee cake! It fell apart coming out of the pan and I had to think quickly to turn it into a berry trifle (pictured below) to salvage the remains! Thank goodness the next attempt was a success! My gluten free sour cream coffee cake with a cinnamon filling is perfect for brunch or a slow Sunday morning breakfast! Prep Time: 10 minutes Cook Time: 50 - 60 minutes Total Time: 70 minutes Coffee Cake: 2 ½ cups Gluten Free Flour 2 tsp Baking Powder ½ tsp Baking Soda ½ tsp Salt 1 ½ sticks Butter, softened ½ cup Granulated White Sugar 3 Eggs 2 tsp Vanilla Extract 1 8 oz container Sour Cream Filling: ½ cup Brown Sugar 2 tsp Cinnamon 3 tbsp Butter Glaze: ½ cup Powdered Sugar 1 tsp Milk ½ tsp Vanilla Preheat your oven to 350F and generously grease and flour a 10-inch bundt or tube pan. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In the bowl of a stand mixer, cream together the butter and sugar for 4 to 5 minutes or until light in color. Add in the eggs one at a time and then add the vanilla and sour cream. With the mixer speed on low, gradually add the flour mixture until combined. In a microwave safe bowl, melt 3 tablespoons of butter for the filling. Mix in the brown sugar and cinnamon. Pour half of the batter into the greased and floured pan. Spoon the filling evenly around and swirl with a toothpick or a knife. Top with the rest of your batter. Bake for 50 to 60 minutes or until a toothpick comes out clean. Let the cake cool in the pan for 30 minutes and then carefully transfer the cake onto a serving plate. Best served warm with a vanilla glaze and berries!

These are hands down the best gluten free rolls you will ever have! And don't just take my somewhat biased word for it -- my non gluten free friends went crazy for these rolls! And the best part -- they are SO easy to make! Now if you feel like getting fancy, you can use some baking twine to make them look like little pumpkins! Prep Time: 15 min. + rise for 1 hour Cook Time: 20 min. Total Time: 2 hours Makes 8 rolls Ingredients: 2 tbsp Psyllium Husk, whole ½ cup Water 1 packet Instant Yeast 1 tbsp Granulated White Sugar 1 tbsp Brown Sugar 1 ⅓ cups Potato Starch 1 cup Millet Flour 3 tbsp Sorghum Flour 2 tsp Xanthan Gum 1 tsp Salt ½ tsp Baking Soda ½ cup Milk 1 egg 1 ½ tbsp Butter Preheat your oven to 375 F. In a small bowl, combine your water and psyllium husk – it will turn into a gel-like consistency. In the bowl of a stand mixer, combine your instant yeast, sugar, potato starch, millet flour, sorghum flour, xanthan gum, salt, and baking soda. Add your milk, egg, butter, and psyllium husk gel into the mixer and “knead” for 8 minutes. Separate dough into 8 rolls and place in a greased pan. Cover the rolls and let them rise for an hour. Brush with a little oil or egg wash and top with a little bit of salt. Bake for 20-22 minutes.

Carrot Cake is a staple birthday and Christmas dessert in my family! While there are many ways to make carrot cake, I think that my family's recipe takes the cake – pun intended! In our version, we use Olive Oil instead of Vegetable Oil and add in crushed pineapple and we certainly do not include raisins in our carrot cake. Ingredients: 2 cups GF All Purpose Flour 2 tsp Baking Powder 1 tsp Baking Soda ½ tsp Salt 1 tsp Ground Cinnamon 1 tsp Ground Nutmeg ½ tsp Ground Allspice 4 Eggs 2 cups Granulated White Sugar 2 tsp Vanilla Extract 1 ¼ cup Olive Oil 2 cups Shredded Carrots 8 oz Crushed Pineapple, drained 1 cup chopped Pecans 1 cup Shredded Coconut Preheat your oven to 350F and butter and flour two 9-inch round cake pans. In a medium sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice. In a larger bowl, beat eggs on medium-high speed for 2 minutes or until light yellow. Slowly add in the sugar and vanilla until combined. Then beat for 1 minute. Reduce the speed and gradually add in the olive oil. With your mixer on low, add in the flour and spice mixture until combined. With a spatula, fold in the carrots, pineapple, coconut, and pecans. 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! Use your favorite cream cheese frosting for the perfect compliment to the carrot cake! If you want to really elevate your cake, toast 1 cup of coconut, 1 cup of pecans, 3 tbsp butter, and 3 tbsp sugar in a pan on the stove and let it cool until it hardens. Use half of this in between the cake layers and half on top of the cake for decoration.

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. This recipe is dedicated to my Momma! I am always on the hunt for new ways to make gluten & dairy free recipes taste and look better and a lot of that is motivated by her! I often say to my husband that food is my love language and that everything I make is truly made with love. With a family dinner coming up and wanting to get creative with my Pumpkin Season Series, I figured I would try my hand at a gluten and dairy free cheesecake! While it is hard to replicate the exact texture of a cheesecake, this pumpkin cheesecake turned out so creamy and delicious and the graham cracker crust really put it over the top! Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 60 minutes Ingredients: For the crust: 2 cups Gluten Free Graham Crackers, crushed 6 tbsp Plant Based Butter ¼ cup Granulated White Sugar For the filling: 24 oz Dairy Free Cream Cheese 3 Eggs 1 tsp Vanilla 1 cup Granulated White Sugar ½ Cup Pumpkin Puree 2 tsp Pumpkin Pie Spice Preheat your oven to 325F. Crush your graham crackers and combine with butter & sugar and press into a crust in the bottom of a 9 inch springform pan. Use a hand mixer to combine dairy free cream cheese, eggs, vanilla, and sugar until it is light and fluffy. Divide the batter into two bowls. In one of the bowls, add in your pumpkin puree and pumpkin pie spice. I chose to do one layer of the plain cheesecake mixture and then top it with the pumpkin. I saved some of the plain mixture to dollop on top and then make the little swirls! Feel free to be creative and layer however you’d like! Bake for 45 minutes or until the center no longer jiggles. Check out the previous installments of my Pumpkin Season Series here: Pumpkin Spice Pancakes Pumpkin Cinnamon Chip Scones Black Pepper & Goat Cheese Pumpkin Pasta

One of my fondest memories growing up is going to the “tea room” in the little downtown beach area that I grew up in. They had the best scones with clotted cream and jam and it was always such a special treat when my mom would get them for us! Ever since, scones have been one of my favorite pastries, but unfortunately gluten free scones are usually subpar and it has taken a lot of trial and error to get my scones to where I want them to be! I have finally found success with my Pumpkin Cinnamon Chip Scones!! I will say they are best enjoyed with an afternoon coffee or chai! Prep Time: 15 minutes Cook Time: 22-25 minutes Total Time: 40 minutes Serves: 8 scones Ingredients: 2 & ¼ cups Gluten-Free All-Purpose Flour (I use Bob’s Red Mill) 2 tbsp Brown Sugar 2 tsp Baking Powder 1 tsp Xanthan Gum ½ tsp Baking Soda ½ tsp Salt 1 tsp Pumpkin Pie Spice 1 tsp Cinnamon 1 stick of cold Butter (vegan butter works here too!) 1 Egg ½ cup Sour Cream (or greek yogurt or dairy free yogurt substitute) ½ cup Pumpkin puree 1 tsp Vanilla Extract ½ cup Cinnamon Chips Preheat your oven to 375F and line a pan with parchment paper. In a bowl whisk together your flour, brown sugar, baking powder, xanthan gum, baking soda, salt, and spices. Cut the butter into the flour mixture until the mixture is crumbly. You can do this using two forks. Add your cinnamon chips to the flour mixture. In a separate bowl, combine your egg, sour cream (or sour cream substitute), pumpkin puree, and vanilla. Add your wet ingredients into your dry ingredients with a wooden spoon until everything comes together. Don’t be alarmed if it is still a little crumbly. Dust your counter and the dough with some flour and lightly push the dough together, being careful to not to overwork the dough. If you spend too much time forming the dough, the butter will melt. Shape the dough into a circle about 8-9inches across & an inch thick. Cut into 8 even triangles and carefully transfer to your pan. An optional final step is to brush the scones with melted butter and sprinkle with a little bit of turbinado sugar. Bake for 20-25 minutes or until golden brown. Check out the first installment of my Pumpkin Season Series here: Pumpkin Spice Pancakes

Risotto is definitely the sort of dish that requires time and attention, but the results are oh so worth it! My hearty pumpkin risotto with mushrooms and parmesan cheese make for the perfect winter meal or thanksgiving side dish! The flavors that come together from a slow cook, plus the addition of shallot, mushroom, and nutmeg, give a beautiful earthiness to this pumpkin risotto as well! Prep Time: 10 minutes Cook Time: 30 minutes Serves: 6 Ingredients: 6 cups Chicken or Vegetable Broth 1 cup Canned Pumpkin Puree 1 cup Petite Baby Bella Mushrooms, diced 3 tablespoons Butter, unsalted 1 Shallot, diced 1 tsp Salt 1 ½ cups Arborio Rice 1 tsp White Wine Vinegar 1/2 cup Parmesan Cheese 1/4 tsp Nutmeg ½ tsp Ground Black Pepper Fresh parsley for garnish Place a medium saucepan on the stove over medium heat. Pour in broth and pumpkin puree, whisking to combine. Let mixture simmer. In a larger pan, melt butter and cook down the diced shallot and mushroom for 2-3 minutes. Season with salt and then add in the rice. After a minute, mix in the white wine vinegar. Gradually ladle in the broth-pumpkin mixture. You will add in a ladle-full of the broth, stir the rice, and let the liquid evaporate. Repeat those steps until all the broth has been added in and the rice is cooked. The consistency will be slightly creamy and the rice will have some bit to it. Once you are finished cooking the risotto, mix in the nutmeg, black pepper, and parmesan cheese. Garnish with fresh parsley and serve!

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!

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.