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!

From top left: salted chocolate buckwheat cookies, upside-down peach cake, soccer, apricot far Breton, Francisco cookies, granola bark, chocolate hazelnut financiers, cantucci, Tartine cheesecake

1. Chocolate Hazelnut Financiers, guest chef Sandra Holl no more paywall!

2. Veggies, Harissa Roasted with Whipped Feta, guest chef Caroline Chambers

3. Pistachio blondies, guest chef Brian Levy insanely delicious and chewy

4. Buckwheat crepes classic recipe for sweet or savory fillings

5. Peach Jam basic how-to for stone fruit

6. Strawberry Jam another basic how-to

7. HYC Gluten-free flour blend recipe developed for all recipes, gum-free

8. Cornbread a quick, classic skillet bake

9. Socca class French chickpea flour pancake

10. Apple Cobbler sliced and folded into cobbler batter

11. Apricot Far Breton a sliceable custard, perfect for summer stone fruit

12. Chouquettes one-bite cream puffs

13. Granola Bark crisp like a granola bar, filled with your favorite seeds and nuts

14. Ricotta Fritters with Berry Sauce light and fluffy—no more paywall!

15. Sour Cream Coffee Cake a perfect toothsome coffee cake with streusel topping

16. Macaroni ‘n Cheese creamy with four-cheeses and a garlic-breadcrumb topping

17. Ricotta Gnudi in Tomato Sauce light ricotta dumplings

18. Chewy chocolate chip cookies if you prefer your CCC soft and chewy

19. Boston Cream Pudding Cake batter that splits into two, topped with chocolate

20. Chocolate Almond Cake deeply chocolate, light in texture, made with almond flour

21. Crullers classic choux doughnuts, light as air

22. Honey Cake like pain d’epice, warmly spiced with a fine crumb

23. Lemon Pudding Cake the batter that splits in two when baked, custard + cake

24. Tartine Cheesecake the ultimate creamy cheesecake with crumb crust

25. Teff Carrot Cake chunky with nuts and pineapple, cream cheese frosting

26. Upside Down Peach Cake similar to poundcake, with a layer of baked peaches

27. Champagne Gélée have with fruit for days when it’s too hot to bake

28. Clafoutis, Cherry simple baked custard with fruit

29. Key Lime Pie, Coconut Crust NF creamy, tart filling in a macaroon-like crust

30. Cantucci a not-too-sweet biscotti for any time of year

31. Chocolate-Oat-Walnut Cookie the Tartine classic re-worked to be GF

32. Franciscos HYC version of Pepperidge Farm Milano cookies

33. Iced Soft Ginger Cookies another GF cookie developed for Tartine, soft and spicy

34. Jam Bars try them ice-cold!

35. Oat Digestive Biscuits the British classic, also base for our cheesecake crust

36. Rocky Road, chocolate the best way to use up holiday cookies and chocolates

37. Salted Chocolate Buckwheat Cookies soft and almost brownie-like

38. Chocolate Almond Toffee made every holiday for the last 25 years at Tartine

39. Fruit Crumble Tart a press-in crust, fruit filling, and crumble topping

40. Apple-flax-oat muffins a quick, healthy, fiber-filled muffin

41. Meringues, classic pipe into any shape, top with dried fruit or nuts

From top left: chouquettes, meringue cookies, teff carrot cake, almond coffee cake, iced ginger cookies, key lime tarts, crullers, macaroni and cheese, pistachio blondies