Stay tuned for more details about my newest cookbook!

Working on this cookbook for the last 2+ years has been an interesting journey and I can’t wait to share with you all what I’ve been working on.

Stay tuned for part 2 of this journey ✨

Ever wonder why cocoa powder makes such a difference in gluten free baking?

It brings a rich, deep chocolate flavor while the cocoa solids add body and stability—especially important in gluten-free bakes.

And of course, it gives cakes and brownies that gorgeous, dark rich color we can’t resist.

Wondering why pumpkin works so well in gluten-free baking? It’s the secret to keeping baked goods soft, tender, and moist.

Gluten-free flours can sometimes leave cakes, muffins, and quick breads feeling dry or crumbly, but pumpkin puree adds natural moisture while also helping bind everything together.

Since gluten isn’t there to provide structure, pumpkin helps create a tender texture that holds together beautifully.

Gluten-free flour blends contain a mix of heavier grains and ultra-fine starches—and those ingredients can separate and settle during shipping and storage.

Sifting brings everything back together for a more even, consistent blend.

That uniform distribution helps your flour mimic the structure and elasticity we typically get from gluten, giving your batter a better foundation for delicious, consistent results.