I'm not usually a short story person, but I'm going to make an exception for Curtis Sittenfeld. I read Romantic Comedy in a single day... albeit a day I suddenly had nothing to do because my kid got Covid and we had to cancel our vacation. This was a couple of years ago. I'm mostly over it. At least I had a great book to read!
I was going to recommend her also: Prueitt's GF offerings appear to be no less thoughtful regarding the home baker or yielding the same elevated flavor profile. The response of those whom have tried the recipes seem to bear that out. Tartine's Buttermilk Currant scones is one favorite in my rotation, however. Results are consistent, rich and always a welcome pairing with a pot of Chemex.
Cannot wait for the cookie recipe! I have the new Curtis Sittenfeld book in my TBR pile ready to go next and was thinking the same thing about re-reading Prep. It’s been far too long!
Our GF coffee cake go to is the Sour Cream Coffee Cake using Pamela's Pancake Mix. Instead of walnuts I use almonds. It's really good. I use whatever I have on hand, sour cream or plain yogurt.
I haven't actually made her coffee cake myself yet, but Emily at www.sweetsandthankyou.com has amazing gluten free recipes. I've made several of her recipes (pretty sure all of which are gluten free) and they are all stellar!
America’s Test Kitchen has a great gf flour blend, so I usually use that plus xantham gum with any recipe I like (for baking, I usually go to smitten kitchen). Bob’s Red Mill 1-1 or King Arthur Flour also have decent gf mixes.
I'm a fan of gluten free/replacement type recipes in general, but when it comes to out-of-this-world cakes that are gluten-free I think it's important to go with intentionally non-flour recipes like a snacking cake made with almond flour or a chocolate flourless situation. That way you're not missing anything. Maybe it's just a psychological thing?
I love the care package formula! Amazing combination
I love Phoebe's quote!
I'm not usually a short story person, but I'm going to make an exception for Curtis Sittenfeld. I read Romantic Comedy in a single day... albeit a day I suddenly had nothing to do because my kid got Covid and we had to cancel our vacation. This was a couple of years ago. I'm mostly over it. At least I had a great book to read!
Liz Prueitt has a couple of great GF coffee cakes on her Substack.
I was going to recommend her also: Prueitt's GF offerings appear to be no less thoughtful regarding the home baker or yielding the same elevated flavor profile. The response of those whom have tried the recipes seem to bear that out. Tartine's Buttermilk Currant scones is one favorite in my rotation, however. Results are consistent, rich and always a welcome pairing with a pot of Chemex.
Kat from Kat Can cook has a great one in her cookbook. It’s not on her site but she has some other great breakfast breads.
Cannot wait for the cookie recipe! I have the new Curtis Sittenfeld book in my TBR pile ready to go next and was thinking the same thing about re-reading Prep. It’s been far too long!
Hey! I got that same text from Robin!!
Yes to Liz Pruett. Tartine cookbook's is fantastic, as is GF muffin recipe (best muffin ever, with or without gluten)
You know you've made it when you get a cameo in DALS :-) Seriously, why did I think was the only one texting you last minute?
because I make everyone feel special lol ❤️
oh i do love that get well gift formula! also how funny, 'Good Material' was in my own newsletter post today too!
https://therollingladder.substack.com/p/weak-male-lead
Love the care package formula and thanks for the reminder about Dolly! I just finished Ghosts - I LOVED IT SO MUCH.
Our GF coffee cake go to is the Sour Cream Coffee Cake using Pamela's Pancake Mix. Instead of walnuts I use almonds. It's really good. I use whatever I have on hand, sour cream or plain yogurt.
I love your care package idea! You are such a thoughtful friend.
I haven't actually made her coffee cake myself yet, but Emily at www.sweetsandthankyou.com has amazing gluten free recipes. I've made several of her recipes (pretty sure all of which are gluten free) and they are all stellar!
America’s Test Kitchen has a great gf flour blend, so I usually use that plus xantham gum with any recipe I like (for baking, I usually go to smitten kitchen). Bob’s Red Mill 1-1 or King Arthur Flour also have decent gf mixes.
For something easier- use a King Arthur Flour gf yellow cake mix - https://www.kingarthurbaking.com/recipes/gluten-free-cinnamon-streusel-sour-cream-coffee-cake-recipe.
I'm a fan of gluten free/replacement type recipes in general, but when it comes to out-of-this-world cakes that are gluten-free I think it's important to go with intentionally non-flour recipes like a snacking cake made with almond flour or a chocolate flourless situation. That way you're not missing anything. Maybe it's just a psychological thing?