Current Issue

Sept/Oct 2021 Issue

Come see what’s in The Baking Issue!

For September/October 2021, we bring you:

Fall-inspired recipes
Baked goods galore! Cookies, muffins, bread & more.
Safe gluten-free candy list for Halloween
Our editor’s experience with the Hashimoto’s protocol
Gluten and the relation to brain fog
Research roundup
Simple ingredient substitutions (in every issue)
Safe and unsafe food guide (in every issue)
Hot gluten-free products you’ll love (in every issue)
Flour substitutions and flour blend recipes (in every issue)

… and so much more!

Person in a white sweater holding out a white tray with Caramel Apples dipped in crushed hazelnuts — Caramel Apples with Hazelnuts

Banana Chocolate Chip Muffins in teal and white polka dot muffin wrappers on a wooden cutting block — Banana Chocolate Chip Muffins

Closeup of Gluten-Free Sourdough Bread loaf sliced in half — 4-Ingredient Sourdough Bread

Cider Poached Pears topped with ice cream and walnuts on a white plate on a beige background — Cider Poached Pears with Ice Cream

Keto Spinach Artichoke Casserole with broiled cheese on top — Keto Spinach, Artichoke & Chicken Casserole

Baked Feta and Tomato Pasta in a bowl with a red and white checked napkin underneath — Baked Feta & Tomato Pasta

Vegetarian Sweet and Sour Meatballs over rice in a gray bowl on a cutting board — Vegan Sweet & Sour Meatballs

Closeup of Paleo Curried Pumpkin Soup in a white bowl on a dark blue background topped with pumpkin seeds and coconut cream — Paleo Curried Pumpkin Soup

All this and more in a beautiful, high-quality magazine that will become a go-to resource on your bookshelf!

See our store list to find this issue at a newsstand near you.

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(Order by 11/2/21 to receive the Jan/Feb 2022 issue.)

Gluten-Free Ponzu Stir Fry Bowls

Gluten-Free Mocha Cupcakes

Plant-Based Nacho Tater Tots aka Nacho Mama’s Tater Tots

Gluten-Free Pork Curry