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Marie Porter takes a smart, scientific, and creative approach to creating ridiculously delicious gluten-free recipes.
Marie Porter takes a smart, scientific, and creative approach to creating ridiculously delicious gluten-free recipes.
609 backers pledged $19,079 to help bring this project to life.

Guess it's that time again!

Posted by Marie Porter (Creator)

Have just been reminded that it's been slightly over a month since my last update, and that I need to post something.  

Have been busy with developing recipes, and I'm down to the last 10 or so to perfect.  We've had a lot of major successes, some things that still need tweaking, and some things that I'm ready to say just don't translate well without the gluten. As an example, croissants probably aren't going to happen (But I'll give it a few more tries!)

Here are some big winners from the past month:


Sweet, savoury, and cornbread recipes.  Fluffy on the inside, crisp on the outside, and with great flavour!


 This was so easy to make... not so easy to make it look great on a plate.  I have NO idea how they make it look so artistic in restaurants, rather than just a pile of battered fried food!

Sticky Toffee Pudding:

 So good.  Photo says it all, I think!


 Gluten free version of the French pastry favourite.. and you'd never know the difference. Definitely going to have to include a recommendation to double the batch, because it's really easy to inhale a whole batch of these.

Chewy Lemon Bars:

 Ridiculous. Picture a lemon brownie... this is the perfect combo of sweet and sour, not overpowering at all.  I gave a couple to a friend who's NOT gluten-free, and she says she still dreams about them. So good!


 *I* still dream about this.  First decent sandwich I've had in a very long time!  My non-gf husband prefers these to the wheat version - it's all about the flour flavours!  Funny enough, this tastes a lot like Jimmy John's sub bread.  I wonder if they use amaranth in theirs?

Definitely going to be a regular-rotation recipe in this house!

I think that's about it for now.  Going to schedule next month's update on the calendar :)

By the way, if you'd like updates more often, please "like" my Facebook page, Celebration Generation .  I know a lot of you have indicated "Every month or two" for updates, and I tend to lose track of time for these official ones.

Jon Hovland, Yoshi Ota, and 22 more people like this update.


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    1. Concetta Phillipps on

      baguettes are most important, anyway! ;-)

      a baguette pan makes the difference, I don't know if you own one, Marie. It's the only "unitasker" I allow in my kitchen. I've had a reasonable recipe for awhile now that I use but I'm always open to trying new ones.

    2. Marie-Andree Poisson

      Ahhhhhh, baguette! Like croissant, but baguette .... :-)

    3. Marie Porter 6-time creator on

      Unfortunately, croissants aren't going to happen in this book.

      While it may be possible to get something similar in a commercial bakery, I'm at the point of saying it's just not reasonable for home production - at least not to my standards.

      Commercial bakeries have access to all kinds of different equipment and ingredients that aren't readily available - or desirable - for home use. Using decent home ingredients yields something far more "bready" and less flaky than I'm comfortable including in the book.

      Still working on baguette, though!

    4. Missing avatar

      Garrett Durst on

      Oh really? Where are they at? I would love to try them.

    5. Missing avatar

      deleted on

      This user's account has been deleted.

    6. Marie-Andree Poisson

      Marie Porter I mean. Not talking about myself in the third person :-)

    7. Marie-Andree Poisson

      Thanks Garrett & Concetta. Hope Marie will find the way of the baguette :-)

    8. Concetta Phillipps on

      @Marie - photographing fried foods is hard! I only know of a few people who do it well. If you continue to have trouble Andrew Scrivani is incredibly helpful via Twitter/email.

      And - a waffle sandwich! Sounds and looks amazing. Can't wait to see the cookbook!

    9. Concetta Phillipps on

      Garrett, my favorite gluten free bakery does croissants AND baguettes. So its not only possible, its just a different process. Both taste just like the original, but I'm sure they are a tad on the complicated side.

    10. Missing avatar

      Judith Hogan on

      I am so ready for this book to appear. You have done a great amount of work on this, and I certainly appreciate it!

    11. Missing avatar

      Garrett Durst on

      To answer your question: no. At least not in my professional opinion. The whole thing about baguettes is the gluten. They use special high gluten flour for them then kneed it for longer than normal to get long gluten strands. That's why they are chewy.

      It's also why you can't do a gluten free croissant. When you make the dough, you roll it into a huge sheet then fold it with butter like 20 times. It wouldn't happen without the gluten. It would just fall apart.

    12. Marie-Andree Poisson

      Don't know who asked for that update ;-) One question, is gluten free Baguette even possible?

    13. Marie Porter 6-time creator on

      Lukas: I'm not actually writing out the recipes (as actual directions, rather than very shorthand notes, etc) until I'm done development. Just makes things a lot easier to keep everything consistent for the final book (how directions are written, the way ingredients are listed, etc)

      I should be starting to actually write the recipes in a month or so, so I can aim for including something next update, if I've gotten to that point by then!

    14. Missing avatar

      Janice Esser on

      Everything looks fabulous, Marie. Can't wait!!

    15. Missing avatar

      Lukas Kaiser on

      How about a recipe for us backers to try out while we are waiting for the book?
      That would be awesome!

    16. Jacob Done on

      I'm so excited for this cookbook! This post makes me just want to fast forward to release time