Gluten-free Baking Classics

The Chocolate Ricotta Muffin recipe is from Gluten-Free Baking Classics by Annalise Roberts. This was one of the first gluten-free cookbooks that we bought, and we love it. We needed to host a brunch for 50 shortly after Emily was diagnosed. We didn't want gluten crumbs scattered all over the house, so we decided to make it all gluten-free, including the baked goods. All of the recipes came from this cookbook and were an unqualified success -- cranberry walnut loaves, orange bread (with and without chocolate chips), chocolate ricotta muffins. All of these recipes freeze well, so we were able to bake them in advance and defrost them for the brunch. We have also tried the chocolate chip cookies, lemon squares, and apple pie. We like to make up a batch of the chocolate chip cookie dough, shape it into logs, then freeze the dough. When you want to make cookies, defrost the dough, slice and bake. If you want to sample some of Annalise's other recipes, check her website The Food Philosopher. (We don't have a financial interest in her book -- honest -- we just love her recipes!)