The Ultimate Gluten-Dairy-Grain-Nut-Soy-Sugar-Free Carob Cake

I have a best friend. On here I call her Muffin.

Muffin has a history with illness; a much more storied, dangerous, and exacting one than mine. Our friendship began when our bodies were strong and our spirits unstoppable. We’re so thankful now that we were reckless, and lived dangerously and fully back then. Now we’re so careful, so precise, and so used to premeditating physical complications and energy black holes. This recipe is from her, and for her.

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{gluten-free} Meyer Lemon Coconut Cake for Two

Years ago, I was an avid blogger.

I had a network of talented bakers that I interacted with regularly, was part of baking circles and recipe swaps, and eagerly combed through various websites on a constant basis every morning. I loved blogging, and I’m thankful for what it brought into my life. Like the chance to make some new virtual friends and occasionally write a recipe for their wildly successful blogs.

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Video! Gluten-Free Vanilla Cupcakes


A while back, when I had aspirations of combining my theatre training and gluten-free baking, I did a series of videos for E:How’s Cooking Guide; recipes they requested and a video dude came out to shoot in the kitchen of my childhood home.

Since then I’ve decided I prefer staying behind the scenes and writing about other people who make food, hence my work shifting primarily to its home on WordsFoodArt and my lagging behind with new recipes here. Trust me, I’m still baking. I’m just not quite as focused on taking photos and writing things up. But more Madeleines are on their way, as well as some vanilla almond crepes that have been making my weekends just delightful.

Until then, here’s the first of the 10 E:How videos I’ll be putting up here in the weeks to come!

– Jacqueline

{gluten-free} Pistachio Layer Cake – Milk Bar Mondays!

Milk Bar Mondays are back, folks!

Well… sort of. A long, long time ago, now, I joined with a group of lady bakers and bloggers to bake our way through Christina Tosi’s Milk Bar cookbook, headed up by Audra at The Baker Chick. But then, as often happens, our lives eventually got in the way of the sometimes lengthy, complicated recipes in the book; we changed schools, jobs and cities, some of us had babies (!), and our recipe priorities shifted. I’m sure we all value our blogs still for the many aspects of joy they bring to our lives, but I can’t say I’m surprised at our slow fizzle.

I wish, though, that I could have shared this cake with the other MBM ladies. Because it’s weird. Good weird, but weird. I made it for my dad’s 64th birthday, as the man adores pistachios and for many years bags of them have been stocking stuffers, random tokens of love and birthday gift toppers. So, despite the questionable potential of the cake’s general likeability, the copious amount of not-cheap pistachio nuts and pastes that went into it, and the somewhat lengthy procedure (that doesn’t feel that long, now, if I admit it to myself), this cake would be made.

And, damn, is it good. Weird good, but good.

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{gluten free} Pumpkin Bread

Ugh, I hate when I make something so delicious as this pumpkin bread, sometimes.

It’s just too, too much for one little body.

But when the leaves start to shift from green to gold — yes, even here in New York City — and I can no longer wear flipflops when walking Mitra in the mornings (sniff), my thoughts turn to pumpkins and squash and apples with such a force that recipes like this get penciled in my day between interviews and rough drafts and number crunching, or whatever it is the day may hold.

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