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gluten-free thanksgiving pecan pie silvana nardone

The Proof Is in the Gluten-Free Pecan Pie

Since I started baking gluten-free almost a decade ago, so much has changed. For starters, people actually know what “gluten-free” means.

Now at the holiday table, almost all of the traditional foods are possible to make gluten-free, even pecan pie. The best part? Baking gluten-free can result in better-than-regular baked goods.

This pecan pie is all the proof you need. I developed this recipe for the Food Network to deliver that classic, flaky pie crust you’ve come to expect on Thanksgiving! I’ve also swapped in maple syrup and coconut sugar for the more commonly used refined sugars, like corn syrup and white sugar. Believe me, you’ll want to make these upgrades part of your new holiday tradition whether you’re gluten-free or not.

For the gluten-free flour, you can use your favorite blend, my bestselling Gluten-Free Multi-Purpose Flour from my two cookbooks. If you’re grain-free or paleo, you can even swap in my new, cup-for-cup Paleo Grain-Free Multi-Purpose Flour.

Cooking for Isaiah, Dairy-Free, Desserts, Fall, Gluten-Free, Grain-Free, Holidays & Parties, Paleo, Pies, Winter

Introducing My New Grain-Free, Paleo Baking Flour and Stir-and-Bake Mixes!

I decided it was time to get back in the kitchen and experiment. My new mission? To develop a grain-free flour blend and mixes that could deliver great texture and flavor—just like my wildly popular gluten-free flour blend. I’m proud to introduce a brand new kind of baking flour and stir-and-bake mixes—non-GMO, grain-free and refined sugar-free, which means they’re good for just about everyone!


Gluten-Free Summer Fruit Tart

I know. It’s summer. It’s hot outside, but somehow I still can’t help turning on my oven. Maybe it’s old habit from having owned a bakery in NYC, where the summer humidity brought me and my bakers to our knees—even with glasses upon glasses of water and commercial fans spinning on high.

Or maybe it’s that the summer crop endlessly inspires me. I spend as much time as I can driving to local farms in my quest for the sweetest peaches and just tart-enough cherries. This fruit tart is easy and fast, just like summer. Take in every moment…


No-Bake Paleo Fruit Pie Minis

Check out my perfect-for-summer pies—NO-BAKE FRUIT PIE MINIS, my latest recipe for the Food Network’s HEALTHY EATS BLOG. I’ve traded in the average cookie crust for a healthy, nut-based pie shell and filled them with a dollop of my DIY Foolproof Lemon Curd—all gluten-free, grain-free, dairy-free optional, refined sugar free and Paleo!


Gluten-Free Banana Crème Brûlée Cheesecake

Cheesecake used to intimidate me. So many baking rules—and so many cheesecake flavors to choose from! I had a few ripe bananas sitting on my kitchen counter and instead of making the usual banana bread, I decided to try something new and go beyond my comfort zone. The result? This incredibly decadent, light and airy cheesecake. It’s super fancy-looking with its decorative design of dulce de leche, but don’t let that intimidate you—it’s really easy to make!


Taste Test: Gluten-Free Burger Buns

Who’s got the best burger buns in the gluten-free biz? Just in time grilling, I rounded up dozens of buns from around the country and these bread winners rose to the top! Did your favorite make the cut? Find out in my story for the FOOD NETWORK’S HEALTHY EATS BLOG!


Gluten-Free Banana Coffee Cake Muffin Tops

Muffin tops are making a comeback… at least in my house! Here’s my logic: They’re easy to make, take half the time to bake, are perfect for grab-and-go and the kids (and I) love them! So what’s my favorite part of this recipe besides the fact that it undoubtedly yields the best part of a muffin? It’s incredibly flexible—flavor-wise—so go ahead and swap in ingredients you already have in your fridge or pantry.


Gluten-Free Crispy Fried Chicken

I didn’t grow up in a household famous for its perfectly crisp fried chicken, made from a great great grandmother’s recipe passed down from generation to generation. My reality of fried chicken was years stalled by a fear of frying and worse even—greasy, soggy chicken. This recipe for crispy fried chicken was my reawakening. It was born out of necessity as most things this delicious do. When Isaiah was diagnosed with his gluten and dairy intolerances, fried chicken was off the menu—literally—since we’d often get our fill of fried chicken, a popular menu item at Brooklyn restaurants, only when we dined out.



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