I’m Liz, co-founder of Tartine Bakery and an award-winning pastry chef. After years of being gluten free myself, I’m now practiced in the art of making it not only doable but delicious. Let’s bake!
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 163 | Founded | 2 years ago | Last Issue | 8 days ago |
| Active | |||||
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Lattaiolo (Tuscan custard cake)
Light, sliceable custard in cake form
Lattaiolo is a simple Tuscan baked milk custard, made with milk, eggs, sugar, lemon, and enough starch to make it silky and sliceable when chilled. You whip the egg yolks and whites separately and fold...
Madeleines
Lemon scented Madeleines
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From the archives: one of my favorite recipes from two years ago, now open to everyone.
I will occasionally open up a previously published recipe for paid subscribers to all subscribers. This recipe is one...
Cherry-hazelnut cake
A quick, one-bowl cake made with hazelnut flour and fresh cherries
Hello!
Apricot galette
Layered with frangipane on GF flaky pastry
Hello!
Apricot-Frangipane Gateau Basque
Jam and almond cream sandwiched in a cookie crust
Hello!
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Authors
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I am co-founder of Tartine Bakery, author, and James Beard Award winner - and I'm gluten intolerant. I've spent the last couple of decades developing GF recipes that are delicious and don't taste gluten-free, and I'm so happy to share them here!
Just a pastry, produce and pun obsessed gal busy playing with my food || Freelance Digital Marketing & Food Styling
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