The Gluten Free Baking Show

You can make a convincing case that food defines who we are, and often who we are not. We talk about this and much more with food writer and memoirist David Leite about his most recent book, Notes on a Banana: A Memoir of Food, Love and Manic Depression. He's the founder of Leite's Culinaria, which was the first food blog to win a James Beard Award in 2006 and again in 2007. David Leite was also awarded the Julia Child first book award for his cookbook The New Portuguese Table. His articles have appeared in the New York Times, Bon Appétit, Gourmet, Los Angeles Times, among many others. He joins us to talk about his memoir. Join us next week on The Gluten Free Baking Show podcast (GFbakingshow.com) to learn about Leite's recipes.

Today we discuss a simple cake recipe and how it can be adapted to different flavors. We also talk with Vanessa Maltin Weisbrod about her book, The Gloriously Gluten-free Cookbook. We finish the show with frostings and an overview of how to make Swiss Meringue Buttercream and Italian Meringue Buttercream.

Today we discuss a simple cake recipe and how it can be adapted to different flavors. We also talk with Vanessa Maltin Weisbrod about her book, The Gloriously Gluten-free Cookbook. We finish the show with frostings and an overview of how to make Swiss Meringue Buttercream and Italian Meringue Buttercream.

Today's episode is all about pies and a little about tarts. We have wonderful guests on the episode: Jan and Lacy, the founders of the Happy Campers gluten free bread company.

Today's episode is all about pies and a little about tarts. We have wonderful guests on the episode: Jan and Lacy, the founders of the Happy Campers gluten free bread company.

Join us for interviews with bakers and foodies who share stories, recipes, and techniques for making delicious gluten free baked goods. On the show you will learn about traditional as well as off-the-beaten-path bakes that are savory and sweet. You'll find cookies, cakes, pies, pastries, muffins, donuts, bread, pizza, and much more which are as good as the real deal. Additionally, many of the recipes are allergy-friendly or diet-friendly (which means many recipes have options for dairy free, soy free, corn free, nut free, egg free, paleo, or vegan).

I'd like to thank Scott Holmes, the artist behind the music for today's show. The track is called Our Big Adventure.

Let's talk about gluten free baking! Find our recipes and show notes at GFBakingShow.com I'd like to thank Scott Holmes for this show's music; the track is called Our Big Adventure.