I recently had the pleasure to sit down with Tully, a gluten-free baker here in Manhattan. Like me, Tully is gluten-intolerant. Tully graduated from Le Courdon Bleu school in Texas and enjoys creating her own mix of gluten free baked goods.
What is your favorite gluten-free dessert?
A Chocolate soufflé.
What is your favorite gluten-free meal to cook?
Parmesan polenta with roasted chicken and oyster mushrooms.
What is your favorite New York City restaurant?
It’s so hard to choose one! From fancy to casual, my picks are Eleven Madison Park, Little Owl, and Caracas Arepa Bar.
What is one kitchen tool that you couldn’t live without?
Describe your kitchen at home.
TINY! It’s crammed with all sort of cooking ingredients and gadgets. I’m thankful I have a dishwasher though.
Even though you are a famous baker, do you consider yourself to be more of a cook or a baker at home?
Well…I wouldn’t call myself famous! I am definitely a cook. I did not go to culinary school to specialize in pastry, but when I went gluten-free all I wanted was baked goods. That’s how it all started.
What is your best kitchen advice?
Prep all your ingredients (chopping, grating, etc.) before you being so you complete the recipe quickly and correctly.
What inspires your baking?
I try to think of what people miss eating the most. We just came up with a delicious peppermint chocolate cookie that resemble another cookie whose name I won’t mention. I hope that people will be thrilled to find treats in my bakery that they used to love!
Did you always have a passion for food growing up as a child and throughout your adolescence?
Growing up I loved being in the kitchen with my mom and taking cooking lessons. I’ve always read cookbooks like novels.
What is always in your pantry?
Olive oil, aged balsamic vinegar, apple cider vinegar, agave, sliced almonds, dried cherries, polenta, brown rice pasta… and so much more. Remember? I have a small kitchen that is about to burst!
Desert island cookbook?
Any of the Barefoot Contessa books. I love the simplicity of her cooking.
And, to go along with the ‘gluten-free baking’ theme of today’s post, I thought I’d share my secret Gluten-Free Peanut Butter Cookie recipe with all of you… Enjoy!
Super easy peanut butter "cookie" nibbles
- 3/4 cup sugar
- 1 large egg
- 1/4 tsp. ground flax seeds
- 1/4 tsp. almond extract
- 1/4 tsp. gluten-free vanilla extract
- Pinch salt
- Pinch cinnamon (optional)
- 1 tsp. organic smooth peanut butter
Preheat oven to 350 degrees.
Beat sugar, egg, flax seeds, almond extract, vanilla extract, salt and cinnamon on medium-low speed with an electric mixer.
Slowly add in peanut butter.
Spoon teaspoon sized amounts onto a baking sheet lined with wax paper.
Bake 8-10 minutes or until golden brown.
Remove from oven and transfer to wire rack for cooling. Enjoy!
Share your thoughts
I love that there is no flour in these!
oh what a fun interview!
Hey!! I just received your SWEET package!! I’ll be blogging about your kindness very soon!! Thank you so, so much!! 🙂
Great interview!! I bet that was a lot of fun to do!
Your GF PB nibbles sound awesome!! Thanks for sharing the recipe with us!! 🙂
Happy Friday!! 🙂
Awww; so glad you received my lil Lara Mini’s..enjoy darling and have a fabulous weekend…Can’t wait to read about how you liked the bars on your blog! Best, Amie
YUM. Peanut Butter is probably my favorite cookie flavor!