Pastries

I have lots of people asking me to create gluten-free recipes that do not just rely on the gluten-free flour that can be found in the shops. I have experimented with almond flour (ground almonds), but find that the resulting bakes can be quite heavy, which does not suit all baked goods, and also highly calorific. So while I use ground almonds in some things, I do like to use oats in others. The cinnamon in this recipe adds a lovely taste to the blueberries, as well as helping regulate blood sugar levels.

These quick and easy breakfast pastries have a delicate orange flavor.

Here, we make flaky biscuits with just 3 ingredients.

Krapfen These light doughnuts will be the hit of any autumn or winter brunch. The recipe doubles easily for a crowd.

All that sour cream keeps these biscuits super moist and tender—they reheat well, even after sitting out for hours (pop back into 350°F oven for 5 minutes).

Store-bought puff pastry makes these savory "elephant ears" an easy bite-sized appetizer for your next party.

Cinnamon-nut streusel tops an orange-scented muffin packed with cranberries and pecans—at every altitude, this is an unbeatable combination.

Sweet honey butter, seasoned with a kiss of flaky sea salt, is the ultimate topping for these light-as-air biscuits.

Perfect for a holiday brunch or a breakfast treat for houseguests, these tender biscuits are bursting with tart cranberries, orange zest, and the gentle perfume of vanilla.

Our slice-and-bake technique is easier to manage than shaping a crescent version—a touch of sanity during holiday baking madness.

Light and fluffy, these peppery biscuits are as good alongside a hearty dinner as they are with jam for breakfast.

Some almond paste is sold in a tube; other brands will be in a can in the baking aisle. If you don't have a scale, measure 1/2 cup, packed.

Repeatedly folding and rolling the biscuit dough yields lots of flaky, individuated layers that pull apart neatly when you eat them.