goop Label: the December edition
Shop the collection »

Go

SweetLaurel-Featured

The Best New Gluten-Free Bakery: Sweet Laurel Recipes

A month or so ago, we received an email from a friend raving about a birthday cake she’d ordered from a new Paleo, gluten-free, refined sugar-free bakery in Santa Monica. Because we’re always interested in alternatives to sugar-, wheat-, and dairy-bombs, and because our friend described this cake as “seriously the best thing I’ve ever tasted in my life!,” we immediately jumped on the phone with Laurel Gallucci and Claire Thomas, the lovely ladies behind Sweet Laurel.

While she’d always been an avid baker, Laurel was diagnosed with an aggressive auto-immune disorder a few years ago, and placed on a strict elimination diet. She hated the stabilizer-packed, dense, dry gluten-free cookies and cakes we’ve all come to dread, and realized that the secret to moist and tender Paleo confections is using top-quality organic ingredients and keeping it simple (most recipes only have 4-5 ingredients). Laurel shared five delicious recipes with us here, but if you don’t have time to bake your own sweets, Sweet Laurel takes custom orders and Laurel offers private classes, public workshops, and consulting.

  • Carrot Pineapple Cake

    Carrot Pineapple Cake

    The grated carrot and pineapple help keep this cake moist, and add a lot of natural sweetness.

    Get Recipe

  • Currant Scones

    Currant Scones

    Eat these for breakfast or an afternoon snack with tea. If you’re not completely eliminating dairy, these are pretty great with jam and clotted cream.

    Get Recipe

  • Jumbo Banana Muffins

    Jumbo Banana Muffins

    The secret cinnamon almond butter filling makes these banana muffins insanely good. If you don’t have a jumbo silicone muffin tin, use a standard one—just be sure to add less batter and use greaseproof muffin liners.

    Get Recipe

  • Almond Spice Cake

    Almond Spice Cake

    Coconut cream frosting is deceptively easy to make but it does take some planning, as the cream needs to be very cold in order to achieve the right texture.  We place cans in the fridge overnight to insure that the cream separates from the liquid. When you’re ready to make the frosting, simply scoop off the solidified cream from the top of the can and save the liquid for smoothies.

    Get Recipe

  • Apple Spice Donuts with Maple Glaze

    Apple Spice Donuts with Maple Glaze

    We thought the only donuts worth eating were deep-fried and coated in a sugar coma-inducing glaze, but these gluten-free ones, sweetened with applesauce and maple syrup and baked in the oven, proved us wrong. We know what we’ll be making when National Donut Day rolls around next year…

    Get Recipe

You may also like