just remember:



I think a daily dose of gluten humor does one a world of good. Also they used the four words that made me start my blog in the first place, the four words that I heard time and again when I was diagnosed with Celiac disease back in 2006:

Them: ”You can’t eat bread!?

Me: *sigh*

Me: “Nope. But I make up for it in spades.”




a quick set of business cards i whipped up for laura, who makes delicious treats that are still super tasty despite their lack of gluten (promise! i’m not just saying that because she’s my friend). you can sample her wares today at the WORD bookstore in greenpoint. if you miss it (sorry for the late post!) you can also often find her at the greenpoint food market.

follow You Can Eat Bread?! on wordpress or twitter for updates.

i have the most supportive and talented friends who have made my forays into gluten-free baking all the more possible.

thank you steph.

Easter Cupcakes

Inspired by early spring flowers (21 days early this year!), and 2 pints of blackberries I had in my fridge; I whipped up a batch chocolate cupcakes with blackberry cream cheese frosting for an impromptu Easter BBQ.

Using a tried and true chocolate cupcake recipe, I experimented a bit with the frosting, crushing and straining 2 quarts of blackberries and adding raspberry extract for an extra flavor burst.

I’m pretty sure the product didn’t disappoint!


Chocolate Cupcakes (adapted from the Cupcake Project):

  • 1/2 C water
  • 1/4 t salt
  • 3/4 C white sugar
  • 1/2 C Bob’s Red Mill Gluten-Free Baking Flour
  • 1 teaspoon Xanthan Gum
  • 18 oz semi-sweet chocolate chopped into small pieces
  • 1 C unsalted butter (room temperature)
  • 3 eggs
  • 3 egg whites
  1. Preheat the oven to 350 degrees F.
  2. Combine the water, salt, and sugar in a small saucepan over medium heat. Stir until completely dissolved and set aside.
  3. In the top half of a double boiler, (I use a do-it-yourself method with a small bowl of chocolate placed in a larger bowl of boiled water, it works exactly the same way.)  melt the semi-sweet chocolate.
  4. Pour the melted chocolate into the bowl of an electric mixer.
  5. Cut the butter into pieces and gradually beat the butter into the chocolate.
  6. Beat in the hot sugar-water.
  7. Slowly beat in the eggs and the egg whites one at a time.
  8. Add in the flour and xanthan gum, beat until the mixture is fully combined.
  9. Pour the batter 3/4 to the top of lined cupcake tins.
  10. Bake cupcakes for 20 minutes, or until the middle sets.
  11. Allow cupcakes to cool entirely before frosting.

Blackberry Cream Cheese Frosting

  • 1 8 oz package Neufchatel cream cheese
  • 4 Tablespoons unsalted butter, room temperature
  • 4 cups of sifted confectioner’s sugar
  • 1.5 teaspoons of raspberry extract
  • 1 pint of fresh blackberries, washed and drained
  • 1 teaspoon vanilla

Combine cream cheese and butter in an electric mixer, whip until creamy.  Add confectioner’s sugar to butter & cream cheese mixture 1 cup at a time until fully combined.  Crush, and strain blackberries, add to mixture.  Add extracts, mix until combined.  Refrigerate for at least 1 hour, or overnight.

Decorate and serve with a smile!

Walnut Ginger Bread

Walnut Ginger Bread (adapted from cooks.com)

For Dough:

¼ cup              brown sugar

¼ cup              white sugar

1 cup               dark molasses

1/2 cup            applesauce

1 cup               Bob’s Red Mill Gluten-Free Biscuit and Baking Mix

1 cup               Bob’s Red Mill Gluten-Free Millet Flour

½ cup              Bob’s Red Mill Gluten-Free Flaxseed Meal

2 tsp.               Xanthan gum

¼ tsp.              salt

1 tsp.                ginger

1 tsp.                cinnamon

1 tsp.                cloves

2 tsp.                baking soda in 1 cup boiling water

2 eggs              well beaten

For Walnut Topping:

½ cup               white sugar

1 cup               water

1 cup               chopped walnuts

2 tbs.               unsalted butter

Preheat the oven to 350 F.

In a stand-up mixer or bowl, cream sugars and applesauce.  Add molasses, then eggs, mix thoroughly.  In a separate bowl, combine all dry ingredients, blend until evenly distributed, and then slowly add to wet mixture.

In small sauce pan, add water, sugar, and butter and cook over medium heat until sugar dissolves.  Turn down heat to low, add walnuts and stir until coated.  Cook until lightly browned, remove from heat.  Allow to cool.

Butter the bottom & sides of a 8 x 4 in. loaf pan, and line the bottom with parchment paper.  Fill pan with dough, and top with cooled candied walnuts.  Bake for 40-50 minutes until center is firm.

Peppermint-Chocolate Candy Cane Sandwich Cookies

Peppermint-Chocolate Candy Cane Sandwich Cookies (adapted from Giada)

First follow this easy sugar cookie recipe, now my absolute go-to:

Chewy Sugar Cookies (adapted from Linda McClure)

2 ¾ cups         Bob’s Red Mill Gluten-Free Baking Flour

1 tsp                baking soda

½ tsp              baking powder

1 ½ tsp           Xanthan gum

1 cup               butter softened

1 ½ cups         white sugar

1                      egg

1 tsp                gluten-free vanilla extract

3 tbs                buttermilk (can substitute with 1 tbs white vinegar in 1 cup of soymilk, then use desired amount)


Preheat oven to 375 degrees F.

In a small bowl, stir together flour, baking soda, baking powder, and Xanthan gum. Set aside.

In a large bowl, cream together butter and sugar until smooth. Beat in the egg and vanilla. Gradually blend in dry ingredients. Add enough of the buttermilk to moisten the dough and make it soft, not wet.

Roll rounded teaspoons of dough into balls and place on an un-greased cookie sheet or Silpat.

Bake for 8 to 10 minutes or until slightly golden. Let stand for 2 minutes before removing to cool on a rack.  After cookies are cooled they can be stored in an airtight container for at least a week.

Peppermint Chocolate Sandwich Prep

2 cups             semisweet chocolate chips, divided

¼ cup              heavy cream

1 tsp                pure peppermint extract

1 tsp                canola oil

8                      candy canes crushed

Combine 1 cup of chocolate chips and the cream in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Whisk in the peppermint extract and refrigerate the mixture for 30 minutes. Place 1 tsp of the chocolate mixture in the center of the flat side of the cookies. Place the remaining cookies on top and gently squeeze to distribute the filling evenly.

Combine the remaining chocolate chips and canola oil in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Brush  the top of each cookie in the melted chocolate and return to the baking sheet. Sprinkle the tops with crushed candy canes. Refrigerate until firm, about 1 hour. Store in an airtight plastic container for up to 1 week.

Mini Eggnog Cupcakes with Bourbon Caramel Cream  Cheese Frosting

(Adapted from cupcakeblog)

1 1/2 cups granulated sugar

1/2 cup butter, room temp

3 eggs, room temp

1 teaspoon vanilla

3/4 cup eggnog

1/4 cup bourbon

2 1/2 cups Bob’s Red Mill Gluten-Free Baking Flour

1 teaspoon each baking powder and soda

2 teaspoons Xanthan gum

1 teaspoon cinnamon

1/2 teaspoon allspice

1/4 teaspoon nutmeg

For Cupcakes:

1. Cream together sugar and butter until light and fluffy.

2. Beat in eggs until blended.

3. Mix together eggnog, bourbon, and vanilla.

4. In a separate bowl, mix together flour, baking powder, baking soda, Xanthan gum, cinnamon, allspice, and nutmeg.

5. Alternate adding dry and wet ingredients into egg mixture mixing until combined.

6. Scoop into lined mini cupcake pan and bake at 350 for 12-15 minutes.

7. Remove from pan, let cool completely.

Eggnog Pastry Cream:

2 tablespoons Bob’s Red Mill Gluten-Free Baking Flour
1/2 cup eggnog
2 egg yolks
1 teaspoon butter, softened
1/2 teaspoon dark rum
1/2 teaspoon gluten-free vanilla extract

1. Place flour in a heavy sauce pan, gradually whisk in eggnog until blended and smooth.
2. Add egg yolks, one at a time, whisking until just combined after each addition.
3. Cook over low heat, stirring constantly, removing from the heat occasionally to avoid lumps, until thickened. If necessary strain through a metal sieve to remove lumps.
4. Remove from heat, stir in butter, rum and vanilla.
5. Transfer pastry cream to a bowl. Cover surface with plastic wrap, chill for at least 30 minutes.

Bourbon Caramel Cream Cheese Frosting

3 tablespoons brown sugar
3 tablespoons heavy cream
1 1/2 tablespoons butter
pinch salt
3 tablespoons bourbon
2 1/4 packages neufchatel cheese, room temp
3/4 cup butter, room temp
6 cups confectioner’s sugar

1. Heat brown sugar, cream, butter, salt over medium high heat whisking until sugar is dissolved. Cook for another minute.

2. Pour in bourbon and stir to combine. Take off heat and let cool.

3. In the bowl of an electric mixer, beat cream cheese and butter until soft.

4. Add the confectioner’s sugar and beat to combine.

5. Add bourbon caramel and beat to combine.

6. Chill for at least 30 minutes


1. Scoop out top-center of cupcakes with small spoon (1/4 teaspoon works perfectly)

2. Fill pastry bag with chilled eggnog cream and pipe into center, be careful not to over-fill

3. Fill separate (or cleaned out) pastry bag with frosting and top mini cupcakes, be careful not to over frost as cupcakes will become top-heavy.