Come see what’s inside The Baking Issue!
For September/October 2019, we bring you:
- Simple, beautiful recipes for the fall season
- Recipes for baked goods like bread, cake, bagels, and more!
- 5-ingredient cupcake recipes
- Pasta recipes with fresh ingredients
- Vegetable pastas made with zucchini and sweet potatoes
- Safe gluten-free Halloween candy list
- Simple ingredient substitutions (in every issue)
- Safe and unsafe food guide (in every issue)
- Hot gluten-free products you’ll love (in every issue)
… and so much more!
Roll out some fresh-made pizzas:
Two-Cheese Pizza with Oregano
Vegan Mushroom & Greens Pizza
Neapolitan-Style Pizza with Ham
Start the morning grain free:
Chocolate Sprinkle Donuts
Cozy up with comfort food pastas:
Pasta with Prosciutto & Mushrooms
Artichoke & Sun-Dried Tomato Pasta
Apple & Sausage Mac n’ Cheese
Baked Veggie Spaghetti
All this and more in a beautiful, high-quality magazine that will become a go-to resource on your bookshelf!
Never miss an issue again with a 1- or 2-year subscription!
(Order by 11/3/19 to receive the Jan/Feb 2020 issue.)