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Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links. I only link to products that I truly use or believe will be beneficial to you. Feel free to email me at leahxglutenfree@gmail.com with any questions. Italian rainbow cookies were a staple at every holiday gathering growing up, and going gluten-free meant saying goodbye to one of my favorite nostalgic treats—until I recreated them at home. These gluten-free Italian rainbow cookies have the same soft almond cake layers, sweet raspberry jam, and rich chocolate coating as the classic version. While they’re a bit of a labor of love, the end result is a stunning, bakery-style cookie that’s perfect for Christmas, special occasions, and anyone craving a traditional Italian dessert made gluten-free. Prep Time: 30 minutes Cook Time: 12 minutes Makes: 36 cookies Ingredients: 3 Sticks of Butter, softened 1 cup granulated Sugar 1 8oz pack of Almond Paste 4 eggs, separated 1/2 cup Milk 2 tsp Almond Extract 1 tsp Vanilla Extract 2 cups Gluten Free Flour* 1/2 tsp Xanthan Gum (if your flour blend does not contain it) 1/2 tsp Salt Red & Green Food Coloring ½ cup Raspberry Jam 1 ½ cups semi-sweet chocolate chips, melted Instructions: Preheat the oven to 325°F and line three 1/4 sheet baking pans with parchment paper. In a large bowl, cream together the butter and sugar until light and fluffy. Add the almond paste and continue mixing until fully incorporated. Beat in the egg yolks one at a time, then mix in the almond extract, vanilla extract, and milk. In a separate bowl, whisk together the gluten free flour, xanthan gum, and salt. Gradually add the dry ingredients to the wet mixture until smooth. In another clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter to keep it light and airy. Divide the batter evenly into three bowls. Leave one plain, tint one red, and tint one green. Spread each batter evenly into its prepared pan and bake for 12 minutes, or until set and lightly golden. Let cool completely. Once cooled, spread raspberry jam evenly over the green layer. Place the plain layer on top and gently press. Spread jam over the plain layer and top with the red layer. Wrap the layered cake tightly in plastic wrap, place a baking sheet on top, and weigh it down. Refrigerate for at least 4 hours or overnight. Melt the chocolate and spread evenly over the top layer. Let set completely, then flip and coat the other side with chocolate. Once the chocolate is firm, trim edges and slice into classic rectangular rainbow cookies. *I used Bob's Red Mill Gluten Free All Purpose Flour

When fall hits, I’m all about cozy pasta dinners — but pumpkin doesn’t always get its due outside of sweet treats. That’s exactly why I love my Black Pepper & Goat Cheese Pumpkin Pasta so much: it turns pumpkin into a creamy, savory star alongside bright goat cheese and bold black pepper, turning a simple box of pasta into something special. This dish is one of my favorite gluten-free weeknight dinners when I want something comforting but still packed with flavor. It’s rich without being heavy, perfect for chilly evenings when all you want is a warm bowl of seasonal goodness. Pair it with my Sage & Goat Cheese Turkey Meatballs for the perfect meal! Prep Time: 10 minutes Cook Time: 15 minutes Serves: 4 Ingredients: 1 Box Pasta of Choice (I used TJ’s Egg Fettuccine) ½ cup Pumpkin Puree 2 tbsp Butter (or butter substitute) ⅓ cup Goat Cheese ½ cup Milk of choice 1 ½ tsps Black Pepper Dash of nutmeg Salt to taste Instructions: In a sauce pan, melt your butter and add in goat cheese and pumpkin puree. Add in your milk and stir until the goat cheese has melted. Add in your seasonings. Don’t do more than ¼ tsp of nutmeg. Bring a pot of water to boil and cook pasta according to box directions. When the pasta is done, take half a cup of the pasta water and add it to the sauce. Drain the pasta and add to the sauce. Check out the first and second installments of my Pumpkin Season Series here: Pumpkin Spice Pancakes Pumpkin Cinnamon Chip Scones

My Blackened Mahi Mahi Tacos take your next Taco Tuesday to a tropical paradise! Mahi Mahi makes for the perfect tacos and my seasoning blend takes them to the next level! If possible, definitely use a cast iron skillet to cook the fish and don't forget to warm up your corn tortillas so that they don't crumble. Prep Time: 5 minutes Cook Time: 10 minutes Serves: 4 Ingredients: 3 filets of Mahi Mahi 1 tbsp Brown Sugar 1 ½ tsp Paprika 1 tsp Garlic Powder 1 tsp Onion Powder ½ tsp Cumin ½ tsp Chili Powder ½ tsp Salt ½ tsp Pepper ¼ tsp Red Pepper Flakes 3 tbsp Butter Ingredients: Pat your Mahi Mahi dry and put it on a plate. In a bowl combine your seasonings. Evenly coat each side of your mahi mahi with the rub. Put a cast iron skillet or pan on the stove over medium-high heat. Add the butter to the skillet and place the filets on the melted butter. Cook for 4 minutes on each side. The fish is done when it easily flakes apart with a fork. Serve on corn tortillas with Pineapple Mango Salsa and Avocado Cilantro Dressing or any of your favorite taco fixings!

With the price of eggs these days, I am feeling inspired to create recipes that don’t require that extra cost! Instead of using eggs the way you would with a typical bread pudding, I am subbing them out for a bit of greek yogurt & sour cream.* My gluten-free, egg-free bread pudding is rich, creamy, and perfectly spiced, making it an irresistible dessert or indulgent breakfast. Made with Greek yogurt, maple syrup, and a buttery cinnamon crumble, it’s a delicious way to use up day-old gluten-free bread.** Ingredients: 1 loaf of Gluten Free Bread, day old & cubed ½  cup Greek Yogurt ½ cup Sour Cream ½  cup Milk ½ cup Heavy Cream  ⅓  cup Maple Syrup 1 tbsp Vanilla Bean Paste 1 tsp Cinnamon ½ tsp Sea Salt Topping: ½ cup Gluten Free Flour ½ cup Brown Sugar 4 tbsp Butter, cubed 1 tsp Cinnamon ¼ tsp Sea Salt Instructions: Preheat your oven to 350°F and grease a 9x9-inch baking dish with butter or non-stick spray. In a large mixing bowl, whisk together the Greek yogurt, sour cream milk, heavy cream, maple syrup, vanilla bean paste, cinnamon, and sea salt until smooth.  Add the cubed gluten-free bread to the baking dish, cover with the milk mixture and gently stir to coat. Cover the dish and let the mixture sit in the refrigerator for at least two hours to allow the bread to absorb the liquid. In a separate bowl, combine the gluten-free flour, brown sugar, cinnamon, and sea salt. Add the cubed butter and use your fingers or a pastry cutter to mix until a crumbly texture forms. Remove the bread pudding from the refrigerator and sprinkle the crumble topping evenly over the top. Bake for 40–45 minutes, or until the pudding is set and the topping is golden brown. Let it cool slightly before serving. Enjoy warm with an extra drizzle of maple syrup or a dollop of whipped cream and fresh berries! *You can use all greek yogurt or all sour cream! I like the flavor of both, plus I was using up what I had in the fridge! **I recommend cubing your gluten free bread ahead of time to allow it to dry out. This will help it hold up better in the bread pudding!

Embrace the flavors of spring with my light and vibrant spring-inspired Pasta Primavera, packed with in-season asparagus, spinach, and fresh herbs. This easy, one-pan dish comes together with a creamy parmesan sauce and bright lemon juice, making it perfect for a quick weeknight dinner or a weekend gathering. Pair it with your favorite grilled chicken for extra protein, or enjoy it as a vegetarian main course. With simple ingredients and bold flavors, this spring-inspired pasta is a must-try! Ingredients: 1 tbsp olive oil 6 tbsp butter, divided 2 cloves garlic, minced 1 shallot, finely chopped 1 lb asparagus, trimmed and cut into 1-inch pieces 3 cups spinach, chopped 2 tbsp chives, chopped (plus more for garnish) 2 tbsp lemon juice 1 cup parmesan cheese, shredded ¾ cup milk 1 tsp black pepper 1 tsp sea salt 2 tsp garlic powder 1 tbsp Italian seasoning ½ tsp crushed red pepper flakes 1 box pasta of choice Wash and chop the asparagus, garlic, shallot, spinach, and chives. Juice the lemon and shred the parmesan cheese. Bring a large pot of salted water to a boil and cook the pasta according to package instructions. If adding chicken, cook it separately using your preferred method. I love pairing this dish with my Balsamic Grilled Chicken , but any cooked chicken will work! In a large cast iron skillet over medium heat, add olive oil. Sauté the garlic and shallot for 1-2 minutes until fragrant. Stir in 2 tablespoons of butter and the seasonings, then add the asparagus and cook until tender. Toss in the spinach and cook until wilted. Once the pasta is done, transfer it directly to the skillet with the veggies. Add the remaining butter, lemon juice, parmesan cheese, and milk. Stir until the cheese melts, creating a creamy sauce that coats the pasta. Plate the pasta and top with additional parmesan cheese and fresh chives. Serve immediately and enjoy!

My gluten-free sourdough discard blueberry muffins are soft, fluffy, and bursting with juicy blueberries in every bite! Made with your sourdough discard, they have a subtle tang that perfectly balances the sweetness, creating a bakery-style treat you’ll love. This easy, one-bowl recipe is perfect for using up extra sourdough discard while baking a delicious, gluten-free snack. Ingredients: 1 cup Sourdough Discard 2 Eggs ½ cup Milk  1 tbsp Vanilla Bean Paste (or Vanilla Extract) ⅓ cup Granulated Sugar 1 cup Gluten Free Flour 1 tsp Baking Powder 1 tsp Cinnamon 2 cups Blueberries ½ cup Walnuts, chopped (optional) ¼ cup Turbinado Sugar (optional) Preheat your oven to 350°F  and line a muffin tin with liners or lightly grease with oil. In a large mixing bowl, whisk together the sourdough discard, eggs, sugar, vanilla extract, and milk until smooth. In a separate bowl, whisk together the gluten-free flour blend, baking powder, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.  Gently fold in the fresh or frozen blueberries, ensuring even distribution throughout the batter. Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle a bit of turbinado sugar on top of each muffin for a little extra crunch. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature! *Note: Recipe makes 8 Bakery style muffins or 18 regular-sized muffins. For a larger muffin, bake for 25-30 minutes. For a smaller muffin, bake for 18-22 minutes.

There’s nothing quite like the aroma of freshly baked cookies filling your kitchen, and these gluten-free tahini oatmeal chocolate chip cookies are here to elevate your baking game. With a nutty richness from tahini, a chewy texture from rolled oats, and melty chocolate chips in every bite, they’re a delightful twist on the classic oatmeal cookie. Perfectly balanced and easy to make, these cookies will quickly become a household favorite.  Prep Time: 15 minutes Cook Time: 10 minutes Serves: 12 Ingredients: ¼  cup Butter, melted ¾ cups Dark Brown Sugar ¼ cup Tahini 1 Egg 1 tbsp Vanilla ½ cup Gluten Free Flour 1 tsp Baking Soda ½ tsp Salt ¾ cups Gluten Free Rolled Oats ½  cup Chocolate Chips Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. In a large mixing bowl, combine the melted butter, brown sugar, and tahini. Whisk until smooth and creamy. Add the egg and vanilla extract, mixing until fully incorporated. In a separate bowl, whisk together the gluten-free flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, stirring until just combined. Gently fold in the rolled oats and chocolate chips until evenly distributed. Use a tablespoon or cookie scoop to portion out the dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10 minutes, or until the edges are lightly golden and the centers are set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or store in an airtight container for up to 5 days.

Have you ever seen the viral “marry me” recipes? Well this is my version – Slow Cooker Beef Chuck Ragu. Indulge in the ultimate comfort food with this rich and savory slow cooker beef chuck ragu, perfect for pairing with your favorite pasta. Tender beef chuck roast is slow-cooked in a fragrant tomato and red wine sauce, creating a meal that's both hearty and elegant. Whether it’s a cozy weeknight dinner or a weekend treat, this recipe is sure to impress! Prep Time: 20 minutes Cook Time: 6 Hours Serves: 8 Ingredients: 2.5 lbs chuck roast, cut into 2-3 inch cubes 2 tbsp olive oil ½ yellow onion, diced 4 cloves garlic, minced 3 tbsp tomato paste 2 sprigs rosemary 2 bay leaves 28 oz crushed tomatoes 1 cup red wine 1 cup beef stock Parmesan rinds  Heat 2 tablespoons of olive oil in a cast-iron skillet over medium heat. Add the diced onion and sauté until softened, about 2 minutes. Stir in the minced garlic and cook for another 2 minutes, then mix in the tomato paste and cook for 2 minutes more, allowing the flavors to deepen.  While the aromatics cook, cut the chuck roast into 2-3 inch cubes. Season generously with salt and pepper. Increase the skillet heat to medium-high, then sear the beef on all sides until golden brown, about 2-3 minutes per side. Transfer the beef to the slow cooker. Pour the beef stock into the hot skillet, scraping up any browned bits from the bottom. Once deglazed, pour the mixture into the slow cooker over the beef. Add the sautéed aromatics, crushed tomatoes, red wine, rosemary, bay leaves, and Parmesan rinds to the slow cooker. Stir gently to combine. Cover and cook on low for 8 hours or high for 6 hours or until the beef is tender and easily shredded with a fork. Remove and discard the rosemary sprigs, bay leaves, and Parmesan rinds. Shred the beef directly in the sauce, stirring to combine. Adjust seasoning with salt and pepper to taste. Toss the ragu with your favorite pasta, such as pappardelle or rigatoni, and top with freshly grated Parmesan. Enjoy!

My Lemon & Cranberry Curd Tart is a show-stopping dessert perfect for the holidays. With a buttery graham cracker crust, tangy lemon curd, and sweet-tart cranberry curd, it’s a harmonious blend of bright flavors and vibrant colors. Whether you’re hosting a holiday dinner or craving a unique treat, this tart will impress with its bold taste and elegant presentation. But be warned – it is tart (which is how I like it best)! However, add a little bit more sugar to the curd or serve with whipped cream to balance it out! Prep Time: 120 minutes Cook Time 15 minutes Serves: 12 Ingredients: For the Lemon Curd: ½ cup fresh lemon juice ⅔  cup granulated white sugar 6 tbsp unsalted butter, cubed 3 egg yolks ½ tbsp lemon zest For the Cranberry Curd: 8 oz fresh cranberries ¾  cup granulated white sugar ¾ cup water 3 egg yolks 6 tbsp unsalted butter, cubed For the Crust: 1 pack gluten free graham crackers, crushed 6 tbsp butter, melted ½ tsp salt ¼ tsp ground ginger ¼ tsp ground nutmeg Instructions: Preheat your oven to 375°F. In a bowl, combine crushed graham crackers, melted butter, salt, ginger, and nutmeg. Mix until the mixture resembles wet sand.  Press the mixture evenly into a tart pan with a removable bottom, ensuring the sides are well-covered. Bake for 15 minutes, then set aside to cool. In a heatproof bowl, whisk together the lemon juice, sugar, egg yolks, and lemon zest. Set the bowl over a pot of simmering water (double boiler method) and whisk constantly until the mixture thickens, about 8–10 minutes. Remove from heat and gradually whisk in the butter until smooth. Strain the curd through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming and leave to chill. In a saucepan, combine cranberries, sugar, and water. Bring to a boil and cook until the cranberries burst, about 5 minutes. Strain the cranberry mixture through a fine-mesh sieve into a heatproof bowl, discarding solids. Whisk in the egg yolks and set the bowl over simmering water. Cook, whisking constantly, until thickened, about 8–10 minutes. Remove from heat and gradually whisk in the butter until smooth. Cover and chill as with the lemon curd. Once the crust is cooled, spread the lemon curd in an even layer over the crust. Gently layer the cranberry curd over the lemon curd, smoothing with a spatula. Chill the tart for at least 2 hours before serving to allow the curds to set. Slice and enjoy this vibrant tart that balances the tanginess of lemon with the sweet-tart punch of cranberries! Garnish with sugared cranberries or a dusting of powdered sugar if desired.

This recipe is going to be the new go-to for all of your birthday party needs! I made this cake for my husband’s birthday and it was an absolute hit! Even my gluten-eating friends couldn’t get enough! Plus with my chocolate buttercream, that just so happens to be dairy free, is the perfect pairing for this Ultimate Gluten Free Chocolate Cake! Ingredients: 2 cups GF All Purpose Flour ¾ cup Cocoa Powder, unsweetened 2 tsp Baking Powder 1 ½ tsp Baking Soda 1 tsp Salt 1 tbsp Espresso Powder 2 cups Granulated Sugar 1 cup Milk of choice ½ cup Vegetable Oil 2 tsp Vanilla extract 3 Eggs, room temperature 1 cup Water, boiling Preheat your oven to 350F and butter and flour two 9-inch round cake pans. You can use cocoa powder in place of flour as well! In a large bowl, whisk together the flour, baking powder, baking soda, salt, cocoa powder, espresso powder, and sugar. Add milk, vegetable oil, vanilla, and eggs to the flour mixture and beat together until combined. You can use a stand mixer or a hand mixer. Bring your cup of water to a boil and carefully add into the batter, mixing on a low speed. Divide the batter equally between the prepared cake pans and bake for 30-35 minutes or until a toothpick comes out clean. It is a very moist cake so don’t be alarmed if the toothpick isn’t totally clean – just make sure there is no raw batter. Remove from the oven and cool for 10-15 minutes in the pan and then remove from the pans and cool on a wire rack. Wrap your cakes in saran wrap and then aluminum foil and place in the freezer until you are ready to frost. This will make the frosting process much easier! Frost with my Chocolate Buttercream (dairy free options included) for the Ultimate Chocolate Cake!