Kasekuchen (German-style cheesecake)
Light, lemony filling baked in a press-in crust
Have Your Cake
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!
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Latest posts
Blueberry Scones
Light, gluten-free, and barely sweet
Salted Peanut Butter Date Cookies
One bowl, no chill. Salty, crunchy, savory and sweet
Summer fruit Pavlova
Hello! When I visited the farmer’s market and my local supermarket this week, it was immediately obvious I had to make something with fruit and as much of it as I could fit into one dessert!
Blueberry cobbler, GF
Tender drop-biscuit topping
Two-layer lasagna, GF
Lots of crispy topping, layered with Bolognese, ricotta bechamel, and fresh pasta
Peach pie
In flaky pastry with cinnamon-oat crumble topping
Lattaiolo (Tuscan custard cake)
Light, sliceable custard in cake form
Madeleines
FROM THE ARCHIVES: You'll never need another Madeleine recipe, GF or not.
Cherry-hazelnut cake
A quick, one-bowl cake made with hazelnut flour and fresh cherries
Apricot galette
Layered with frangipane on GF flaky pastry