Baking

Baking pro Alice Medrich's gluten-free oat sponge cake, from her book Flavor Flours, makes a wonderful base for apples caramelized with brown sugar and cinnamon, along with a dollop of pure whipped cream.

Inspired by Alice Medrich's gluten-free corn chiffon cake recipe in her book Flavor Flours, the Epicurious Test Kitchen created this new take on shortcake. The naturally sweet flavor of corn really shines through in the delicate and spongy cake, which forms a wonderful base for blackberries and cream.

Fresh pineapple conjures up images of sunshine, so what better way to cheer up a winter day than with a galette made with golden yellow wedges layered over buttery pastry? Today's pineapples tend to be quite sweet, so just a hint of cinnamon and sugar is all you'll need to bring out their bright flavor.

For a high-contrast swirl, go easy when folding in the nut butter. A stroke or two with the spatula is enough.

For a delicate—not brittle—crunch, don't overbake. It's okay if the center of the cookie is still pale.

Yes, the dough is buttery, but replacing the brown sugar with pureed dates is a nutritional game-changer.

Infinitely better if made with an all-butter puff pastry; we like Dufour.

Because it contains more essential oils, whole grain rye flour can spoil quickly. Store the unused portion in the fridge or freezer.

If you want to make any holiday cookie, this is your dough: Just add your choice of mix-ins to create endless delicious variations.

This large galette takes root vegetables to the next level. The creamy leek filling and pastry crust make it substantial enough to accompany a few cocktails, and the presentation is sure to impress.

Powdered green tea gives these tender cookies an elf-worthy hue that will stand out, with no icing or decorating needed.

These naturally gluten-free cookies are a cross between two favorite holiday indulgences: truffles and macaroons.

You'll never believe these buttery, crisp cookies with a soft chocolate filling are nut-and gluten-free!

These pretty (gluten-free!) butter cookies come in three flavors: lime, lemon, and grapefruit. Or just pick one variety and triple the amount of zest and juice. You'll find psyllium-husk powder, flax seed, chia seed, and rice-based gluten-free flour at most natural foods stores.

Introducing our test kitchen's hybrid baby: It's braided like a challah for maximum babka-y chocolate swirl in every bite.