Recently

the old work, better

Someday, I swear, I’m going to go all Leaves of Grass on this site. The first time I said this to Danny, a few months ago, he looked at me with confusion in his eyes. He’s used to my…

slowly, so softly

Once, before there was Desmond or Lucy or Danny, before there was a gluten-free flour business or a James Beard award or the New York Times, before there was a food memoir and two published…

gluten-free cauliflower cake

At breakfast the other day, Lucy put down her fork to make a declaration. “Here are the foods I don’t like, right now,” she said, starting to count on her fingers. Danny and I looked…

where we eat: Juicebox

Last week, I was reminiscing with Danny about a tiny vegetarian restaurant in Seattle, one of my favorites in the 1990s. The Gravity Bar was triangled into the Broadway Market, in Capitol Hill, which at…

right here.

It was early. My knees felt creaky. The coffee was still burbling through the filter. And I was in the kitchen, gathering ingredients to make gluten-free chocolate chip cookies. The night before, Danny and I cooked…

how to bake gluten-free: hydration

Bakers like to talk to each other. We’re slightly odd creatures, after all, and it’s good to know we’re not alone in thinking about different hydration levels in artisan breads or the effect of baking…

the store is open.

The store is open. Our gluten-free flour is here. Danny and I have been working for years to bring you this flour. Nearly 5 years ago, we figured out a formula for a gluten-free all-purpose flour that works…