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?

A microplane.

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!

My Secret Gluten Free Peanut Butter Nibbles

Serves: 6

 

Print

Prep

10 minutes

Cook

10 minutes

Total

20 minutes

 

Super easy peanut butter "cookie" nibbles

Author: Amie Valpone

Recipe type: Entree

Ingredients

• 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

Instructions

1. Preheat oven to 350 degrees.

2. Beat sugar, egg, flax seeds, almond extract, vanilla extract, salt and cinnamon on medium-low speed with an electric mixer.

3. Slowly add in peanut butter.
4. Spoon teaspoon sized amounts onto a baking sheet lined with wax paper.
5. Bake 8-10 minutes or until golden brown.

6. Remove from oven and transfer to wire rack for cooling. Enjoy!

Nutrition Facts

My Secret Gluten Free Peanut Butter Nibbles

Amount Per Serving

Calories 114 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 27mg9%

Sodium 21mg1%

Potassium 18mg1%

Carbohydrates 25g8%

Fiber 1g4%

Sugar 25g28%

Protein 1g2%

Vitamin A 40IU1%

Vitamin C 1mg1%

Calcium 6mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.