Comments for Sweets & Thank You

Comment on Gluten-Free Pumpkin Streusel Bread With Maple Glaze by Emily

Emily — Sat, 24 Oct 2026 13:48:15 +0000

In reply to Lisa Moran. Oh, I'm so glad you loved it! Thank you so much for taking the time to leave a review!

Comment on Gluten-Free Pumpkin Streusel Bread With Maple Glaze by Lisa Moran

Lisa Moran — Sat, 24 Oct 2026 02:17:57 +0000

Easy to make and very delicious!

Comment on Gluten-Free Black Velvet Cupcakes by Emily

Emily — Fri, 23 Oct 2026 14:55:36 +0000

In reply to Juliann. Hi Juliann! Sally's post about cake size conversions is my go-to for this. I think you're on the right track with doubling and baking in a 9x13. You may consider adding an extra 2-3 TBSP flour to the recipe so it doesn't collapse, since the surface area of a 9x13 can pull things down a bit.

Comment on Gluten-Free Black Velvet Cupcakes by Juliann

Juliann — Fri, 23 Oct 2026 10:51:39 +0000

If I want to bake in a 9×13 would you recommend one recipe or doubling? I just don’t have the patience for making cupcakes.

Comment on Gluten-Free Almond Poppy Seed Muffins by Emily

Emily — Sat, 17 Oct 2026 15:48:28 +0000

In reply to Trish. I'm so glad they were a win for you, Trish! Thanks so much for taking the time to leave such a kind review!

Comment on Gluten-Free Almond Poppy Seed Muffins by Trish

Trish — Sat, 17 Oct 2026 00:20:40 +0000

I wanted to make poppyseed muffins but I didn’t have any lemons, so when I found this recipe, I was excited to try it. I appreciate the tips, every muffin came out with a full muffin-top! I’ll definitely remember this trick when making similar recipes in the future.
I wanted a little more of a buttery flavor, so I used half melted butter and half canola oil. I don’t think that changed anything about the texture or how they rose in the oven. They taste amazing! Perfectly fluffy inside with a great crispy outside.
This one is going into my personal recipe box.

Comment on Gluten-Free Carrot Cake Muffins by Emily

Emily — Fri, 16 Oct 2026 22:09:02 +0000

In reply to Kathy. Hi Kathy! Cream cheese won't be a good substitute for sour cream, but you can try an equal amount of plain Greek yogurt or buttermilk, if you have either of those! It won't be quite the same, but it'll get you MUCH closer to the desired result than cream cheese.

Comment on Gluten-Free Sheet Pan Brownies by Emily

Emily — Fri, 16 Oct 2026 22:08:08 +0000

In reply to Jen.

Hi Jen! They definitely shouldn’t be crumbly, and I’d love to help!

The most common culprit is accidentally adding too much flour. Weighing will give you the best results, but if you don’t have a kitchen scale, make sure to scoop flour INTO the measuring cup with a spoon, then level it off, rather than scooping WITH the measuring cup, which usually adds an additional 10-30% extra flour.

The other thing I’d wonder about was if you used a different brand of gluten-free flour? That can also cause some different results. Cheering you on!!

Comment on Gluten-Free Sheet Pan Brownies by Jen

Jen — Fri, 16 Oct 2026 19:14:13 +0000

Made these today but they were very crumbly 🙁 Flavor is amazingly rich and yummmm. I even waited until they’d cooled as mentioned (about 60min). Will definitely give them another shot once this tray is gone. Give it about 10mins 😉

Comment on Gluten-Free Carrot Cake Muffins by Kathy

Kathy — Fri, 16 Oct 2026 18:43:42 +0000

Just wondered,
I don’t have sour cream. could I substitute cream cheese?

Comment on Gluten-Free Sheet Pan Brownies by Michael

Michael — Mon, 12 Oct 2026 16:26:40 +0000

A good gluten-free brownie box mix is hard to find… and now I can stop looking because these are better than any box mix brownies.

Comment on Gluten-Free Snickerdoodle Blondies by Michael

Michael — Mon, 12 Oct 2026 16:25:37 +0000

OK – I’ve got to say that I LOVED these!
They tasted like snickerdoodles but almost with more snickerdoodle flavor!