Celebrating a year of HYC: a collection of 40+ gluten-free recipes (for all subscribers!)
Including the BEST cheesecake and coffee cake, 9 cookies, 10 cakes, savory recipes, as well as 2 from behind the paywall
Thank you to all 21,000+ subscribers—I appreciate everyone’s support, comments, and requests—keep them coming!
I’ve loved creating new recipes every week, and look forward to another year of discovering new ways to work with alternative flours and creating both gluten-free original recipes and re-creations of old favorites.
Could I ask you to hit the ‘share’ button so new people can find Have Your Cake? Thank you!
To celebrate one year on Substack, I put together a collection of 41 of my favorite gluten-free recipes (free to all subscribers) all in one place — including two that were previously behind the paywall—the Chocolate Hazelnut Financiers from guest chef Sandra Holl in Chicago and Ricotta Fritters (that are quicker and easier than doughnuts) with fruit purée for dipping.
You’ll find my go-to flour blend, nine cookie recipes, savory dishes, the best cheesecake I’ve ever made, two jam how-tos, and tons of others from the past year.
Enjoy!









Chocolate Hazelnut Financiers, guest chef Sandra Holl no more paywall!
Veggies, Harissa Roasted with Whipped Feta, guest chef Caroline Chambers
Pistachio blondies, guest chef Brian Levy insanely delicious and chewy
Buckwheat crepes classic recipe for sweet or savory fillings
Peach Jam basic how-to for stone fruit
Strawberry Jam another basic how-to
HYC Gluten-free flour blend recipe developed for all recipes, gum-free
Cornbread a quick, classic skillet bake
Socca class French chickpea flour pancake
Apple Cobbler sliced and folded into cobbler batter
Apricot Far Breton a sliceable custard, perfect for summer stone fruit
Chouquettes one-bite cream puffs
Granola Bark crisp like a granola bar, filled with your favorite seeds and nuts
Ricotta Fritters with Berry Sauce light and fluffy—no more paywall!
Sour Cream Coffee Cake a perfect toothsome coffee cake with streusel topping
Macaroni ‘n Cheese creamy with four-cheeses and a garlic-breadcrumb topping
Ricotta Gnudi in Tomato Sauce light ricotta dumplings
Chewy chocolate chip cookies if you prefer your CCC soft and chewy
Boston Cream Pudding Cake batter that splits into two, topped with chocolate
Chocolate Almond Cake deeply chocolate, light in texture, made with almond flour
Crullers classic choux doughnuts, light as air
Honey Cake like pain d’epice, warmly spiced with a fine crumb
Lemon Pudding Cake the batter that splits in two when baked, custard + cake
Tartine Cheesecake the ultimate creamy cheesecake with crumb crust
Teff Carrot Cake chunky with nuts and pineapple, cream cheese frosting
Upside Down Peach Cake similar to poundcake, with a layer of baked peaches
Champagne Gélée have with fruit for days when it’s too hot to bake
Clafoutis, Cherry simple baked custard with fruit
Key Lime Pie, Coconut Crust NF creamy, tart filling in a macaroon-like crust
Cantucci a not-too-sweet biscotti for any time of year
Chocolate-Oat-Walnut Cookie the Tartine classic re-worked to be GF
Franciscos HYC version of Pepperidge Farm Milano cookies
Iced Soft Ginger Cookies another GF cookie developed for Tartine, soft and spicy
Jam Bars try them ice-cold!
Oat Digestive Biscuits the British classic, also base for our cheesecake crust
Rocky Road, chocolate the best way to use up holiday cookies and chocolates
Salted Chocolate Buckwheat Cookies soft and almost brownie-like
Chocolate Almond Toffee made every holiday for the last 25 years at Tartine
Fruit Crumble Tart a press-in crust, fruit filling, and crumble topping
Apple-flax-oat muffins a quick, healthy, fiber-filled muffin
Meringues, classic pipe into any shape, top with dried fruit or nuts









Congrats on your one-year anniversary, Liz!
Thanks Liz for helping me love baking again!