About

Emily Dixon from Sweets And Thank You stacking gluten-free brownies on a green cake stand

WELCOME TO Sweets & Thank You

i’m Emily!

Just think of me as your gluten-free baking BFF. I’ve been cooking and baking gluten-free for over a decade. My work has been featured in places like The Today Show, Costco Connection, The EveryMom, Refinery29, Mens Health, and more!

In that time, I’ve developed over 1200 recipes, so I’ve learned a thing or two! I’ve done the heavy lifting so you don’t have to.

Here, you’ll find tried, tested, perfected gluten-free recipes & fun drinks to celebrate with, plus plenty of baking tips & tricks to level up your bakes.

Start With Tried & True Gluten-Free Recipes!

Don’t know where to start? These are 10 of our most popular gluten-free recipes…

Recipes Favorites

Pulling apart a gluten-free Nutella chocolate chip cookie, revealing the gooey nutella center

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Faqs

Consider this a sort of Choose Your Own Adventure! Want to brush up on your baking skills or learn some new ones? Check out our Be A Better Baker Series! It’s full of tips, tricks, and ideas to inspire you. Ready to dive into recipes? Mix up a batch of these incredible brownies and pop them in the oven while you watch a great movie.

If I could only pick ONE from this site, it’d be our Brown Butter Toffee Chocolate Chip Cookies. Amazing golden edges, gooey soft middles, and puddles of chocolate throughout. It’s magic in every bite. But I love ALL the cookies thankyouverymuch.

Great question! After trying LOTS of brands over the years, my favorite is definitely King Arthur Measure-For-Measure Flour. It’s got a great blend of protein & starch, and contains xanthan gum. I find I can get light cakes, fudgy brownies, and golden cookies most consistently with this flour.

BONUS TIP: I always recommend weighing your flour when you can, or at least using the Scoop-And-Level Method when measuring flour to get the best results in your gluten-free baked goods.

I’ll do my best to provide you substitutions when they make sense, but I’ve tried and tested these recipes many times before posting them. The way I’ve written them is the way I recommend them for the best results. Any changes you make may change how your baked goods turn out. If it’s possible for you to follow the recipe as written, I always recommend it!