Chef alina

Tips for success:The first time you make any recipe, read through it a few times before starting, and make it exactly as written -- baking is science.Make sure all ingredients are at room temperature.As with all baking, using a scale is a game changer. It is how all professional pastry chefs bake.

This recipe will work with any 1:1 gluten free flour however, if you can use Caputo Fioreglut Gluten Free flour you will get the best results by far. The bread in the picture was made with Cup4Cup. If you are using Caputo please read the recipe notes before beginning.

Unlike most scone recipes, there is no need to cut in butter, and there are no eggs. These are not only easy to make, but they are also the best scones you will ever have -- crunchy edges with a tender interior. They were one of the first and most popular breakfast items I sold in my bakeries and restaurant. These always sold out at Sturbridge Baking Company.

“Made the bagels!! They were soo yummy. Thank you Chef Alina! Many compliments from New Yorkers!” – Alana F. “Oh my gosh I can’t believe how good these look!! They taste incredible and the texture is perfect. Even the gluten eaters were like, “woah, these are so good!” – Jen D. Learn how to bakeContinue Reading

Delicious, classic New York style crumb cake with equal parts cake and buttery brown sugar cinnamon crumb topping.

These chewy blondies have hints of ginger and orange essence, are speckled with white chocolate and tart dried cranberries, and are topped with a sweet cream cheese frosting. The perfect Starbucks copycat recipe so you can now recreate their Cranberry Bliss Bar at home without dairy or eggs. Easy to make anytime of the year, no one will guess these decadent cookie bars are vegan!

Gluten free Italian lemon cookies with a pillowy soft texture that melts in your mouth coated in a bright lemony icing.

Unlike most biscuit recipes, there is no need to cut in the butter. These are not only easy to make, but they also have beautiful crunchy edges with a tender interior. This recipe is based on my cream scone recipe that I have been making for more than 20 years.