Hi, I'm Sarah. In 2022, I figured out I was gluten intolerant — and simply removing gluten from my diet made a huge difference. Since then, I've spent my time figuring out how to cook food I actually want to eat. This is where I share what works.
Try my GF Muffins →In 2022, I started noticing that gluten was making me feel terrible. Once I removed it from my diet, the difference was immediate and significant — more energy, less bloating, just feeling normal again. What started as a dietary change quickly turned into a full kitchen project — testing every GF flour, every technique, every workaround. Some were disasters. Some were revelations.
Now I share only the recipes that passed the real test: would I make this again? Would I serve it to people who don't eat GF and not warn them first?
My go-to weapon is King Arthur Measure for Measure flour — it’s the most reliable 1:1 substitute I’ve found, and I use it in almost everything on this site.
Every recipe tested multiple times. Only the ones worth making make it here.
GF flours are denser and pack differently than wheat. A kitchen scale is non-negotiable — a "cup" can vary by 20g and ruin a bake.
GF flours need time to hydrate. Resting muffin or pancake batter for 5–10 minutes before baking makes a noticeable difference in texture.
King Arthur Measure for Measure has it built in. If you use a different blend, check the label — some don't, and you'll need to add it.
Cold ingredients don't emulsify as well. Pull eggs, butter, and yogurt from the fridge 30 minutes before you start.
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