For years, healthy eating was mostly talked about in terms of calories.

Now, open Instagram and suddenly everyone is talking about macros.

How much protein does it have?
How many carbs?
Is there enough fiber?

And honestly, I think there’s something interesting about this shift.

Because two meals can have roughly the same number of calories and still be very different meals.

A breakfast that’s mostly refined carbohydrates isn’t nutritionally equivalent to one that gives you plenty of protein and fiber, even if the calorie count happens to look similar.

And that’s why I’ve found myself paying more attention to questions like “will this give me enough protein? Where’s the fiber?”

But here’s what I’m curious about...

Do YOU want this information when we share recipes?

We’re working on lots of new Bloom recipes, and rather than guessing what you care about, I’d love to know.

And if none of these quite capture how you feel, leave us a comment. Any honest opinion is incredibly helpful and would mean a lot to us. ❤️

No right answer here. I genuinely want to know how you use our recipes so we can make them more useful for you.

Veronika

The price of our #1 Amazon bestselling Ultimate Guide to Gluten-Free Baking is going UP after this weekend.

So if it’s been sitting on your wishlist, this is the time to grab it.

Why you’ll want this one in your kitchen:

• Bake bread that’s soft, airy, and actually holds together

• Bring back the foods you’ve been missing: pizza, bagels, focaccia, pasta, cinnamon rolls & more

• 100+ international chef-created & tested recipes from everyday staples to bakery-worthy treats

• Stop guessing when something goes wrong with simple explanations of flour blends, binders, hydration & structure

• Understand WHY gluten-free baking works, so you become a more confident baker beyond just following recipes

• Companion videos help you master the trickier techniques

• Beginner-friendly, but detailed enough to keep using for years

And perhaps the biggest reason?

You don’t have to accept “good for gluten-free” anymore.

★★★★★ “This book has been a lifesaver for me.”

GET YOUR COPY HERE BEFORE THE PRICE GOES UP

This weekend is your last chance to get it at the current lower price.

Happy baking,
The Bloom Cooking Team

P.S. Once the weekend ends, the price increases. If you know you want a copy, don’t pay more for it next week.

Rice paper wrappers have long been loved in Vietnamese and Southeast Asian cooking, especially for fresh rolls and light bites. This recipe gives them a fun dumpling-style twist!

Imagine biting into a delicate wrapper that’s chewy, lightly crisp around the edges, and filled with savory, earthy mushrooms—that’s exactly what you get with Rice Paper Dumplings. 🍄✨

I love how simple yet satisfying these are. Mushrooms bring a rich, meaty texture and plenty of umami, while fresh vegetables and aromatic seasonings keep every bite bright and flavorful.

The rice paper turns beautifully crisp when cooked, creating that irresistible contrast between the golden outside and tender filling inside.

Need a quick lunch, a light dinner, or an appetizer that gets everyone curious? These little dumplings fit the bill and are incredibly easy to customize.

Ready to turn humble rice paper and mushrooms into your new favorite bite? Let’s make some!

• Yield: 12–14 dumplings

• Prep Time: 25 minutes

• Cook Time: 20 minutes

• Total Time: ~45 minutes

• Pan Temperature: Medium heat

Ingredients:

Filling

• Champignon mushrooms – 2 cups, chopped

• Onion – 1½ medium onions, finely chopped

• Carrot – 1 medium, finely chopped or grated

• Coconut milk – 1½ cups

• Cashews – 100 g, toasted and chopped

• Spring onion – 1, finely chopped

• Soy sauce – 3 Tbsp

• Sesame oil – 2 Tbsp

• Sea salt – to taste

• Olive oil – for frying

For Assembling

• Round rice paper sheets – 12–14 pieces, approximately 14 cm diameter

For Finishing

• Black sesame seeds – 2 tsp

• Spring onion – extra, for garnish

• Fresh cilantro – optional, for garnish

• Lime – optional, for serving

• Soy sauce – optional, for serving

Instructions:

1. To Make the Filling

1. Gather the necessary ingredients.

2. Chop the onion, spring onion, carrot, cashews and mushrooms.

3. Heat a little olive oil in a pan over medium heat.

4. Add the chopped onion and carrot.

5. Season lightly with salt and cook until slightly softened.

6. Remove the onion and carrot from the pan and set aside.

7. Add a little more olive oil if needed, then add the chopped mushrooms to the same pan.

8. Cook the mushrooms separately until they release their moisture and start to brown.

9. Add the cooked onion and carrot to the mushrooms.

10. Add the soy sauce and sesame oil.

11. Pour in the coconut milk and cook for a few more minutes, until the filling becomes slightly creamy and well combined.

12. Add the chopped spring onion and toasted chopped cashews.

13. Mix everything together and let the filling cool slightly before assembling.

2. To Shape the Dumplings

1. Prepare a bowl or shallow tray with water.

2. Dip one rice paper sheet into the water until it softens.

3. Place it on a clean work surface.

4. Add around 1 to 1½ teaspoons of filling to the center.

5. Fold the rice paper in half to create a dumpling shape.

6. Press and seal the edges well.

7. Repeat with the remaining rice paper sheets and filling until you have approximately 12–14 dumplings.

3. To Fry

1. Heat a thin layer of olive oil in a pan over medium heat.

2. Place the dumplings in the pan in a single layer.

3. Fry until lightly golden and crisp on one side.

4. Turn carefully and cook on the other side until crisp and heated through.

5. Repeat with the remaining dumplings.

4. To Finish and Serve

1. Arrange the dumplings on a serving plate.

2. Sprinkle with black sesame seeds.

3. Garnish with extra spring onion.

4. Serve with soy sauce on the side.

5. Add fresh cilantro and lime if desired.

6. Dip the dumplings in the soy sauce and enjoy them warm.

If you want more gluten-free recipes, don’t forget to check out :

The NEW gluten-free baking book every baker needs

#1 Amazon Bestseller in 3 categories: Gluten-Free Cooking, Gluten-Free Diets, and Wheat-Free Diet

From real crusty pizza, pillowy soft cinnamon rolls, and glorious layered cakes to chewy bagels, buttery focaccia, and delicate pastries, you can find it all in this book. And it’s all GLUTEN-FREE.

The Ultimate Guide to Gluten-Free Baking includes:

• 100+ recipes spanning bread, pizza & pasta, cookies & sweets, and savory bakes

• Expert techniques and clear explanations of WHY gluten-free ingredients behave the way they do

• Companion videos for the trickiest techniques

• 20+ years of real gluten-free baking experience behind every page

Get Your Copy Now

Reader Favorites

A sneak peek of some of the most-requested recipes in the book:

Classic Gluten-Free Pizza Crust & Neapolitan Pizza

Real Focaccia (crispy edges, soft center)

Bagels That Actually Chew Like Bagels

Hokkaido Milk Bread (soft, pillowy, notoriously hard to pull off gluten-free)

Full Pasta Night: Fettuccine, Ravioli, Gnocchi, Lasagna

Gluten-Free Cinnamon Rolls with Coconut Glaze

Ginger Molasses Cookies

Chocolate Cookie Sandwiches

What makes this book different

Most gluten-free cookbooks hand you recipes and hope for the best. This one teaches you how gluten-free ingredients actually behave, so your bread stops turning out dense and your cookies stop falling apart.

As Coach Ellie puts it: “Gluten-free baking isn’t about what you have to leave out, it’s about everything you get to bring back to the table.”

Get Your Copy Now

What readers are saying

“As a celiac, this book is a lifesaver. I’m so grateful for this wonderful resource!” - Amazon Customer

“Great book, well written, with in-depth explanations. Good for any cook or baker, whether gluten-free or not. Highly recommended.” - Kathryn Carlson

“This book has been a lifesaver for me. Explains differences in ingredients and amazing, tasty recipes.” - Marie Thompson

“As a Certified Health and Wellness Coach... I have recommended Bloom Cooking cookbooks and products to all my gluten-free clients for several years, and due to the fact I have celiac disease, you will find their cookbooks and products in my personal gluten-free kitchen as well.” - Mary P Cheney, FMCHC

Frequently Asked Questions

What kind of recipes are included in this book? The book is organized into four sections: Cookies & Sweet Treats, Pizza & Pasta, Savory & Snacks, and Bread & Bakery Classics, covering everything from weeknight pizza to holiday bread.

Are all the recipes sweet, or are there savory dishes too? Both. Alongside cookies and desserts, you’ll find a full savory lineup: pizza, focaccia, empanadas, quiche, galettes, and more. Many bread recipes (bagels, naan, dinner rolls) work equally well sweet or savory.

Is the science in the book complicated? Not at all. The explanations are kept simple and practical, just enough to help you understand why a dough behaves the way it does, so you can actually troubleshoot instead of guessing.

I’m new to gluten-free baking. Is this book still for me? Yes. It’s written to take you from total beginner to confident baker, with companion videos for the techniques that are trickiest to learn from photos alone.

Get Your Copy Now

#1 Amazon Bestseller in 3 categories: Gluten-Free Cooking, Gluten-Free Diets, and Wheat-Free Diet

From real crusty pizza, pillowy soft cinnamon rolls, and glorious layered cakes to chewy bagels, buttery focaccia, and delicate pastries, you can find it all in this book. And it’s all GLUTEN-FREE.

The Ultimate Guide to Gluten-Free Baking includes:

• 100+ recipes spanning bread, pizza & pasta, cookies & sweets, and savory bakes

• Expert techniques and clear explanations of WHY gluten-free ingredients behave the way they do

• Companion videos for the trickiest techniques

• 20+ years of real gluten-free baking experience behind every page
  

Get Your Copy Now

Reader Favorites

A sneak peek of some of the most-requested recipes in the book:

Classic Gluten-Free Pizza Crust & Neapolitan Pizza

Real Focaccia (crispy edges, soft center)

Bagels That Actually Chew Like Bagels

Hokkaido Milk Bread (soft, pillowy, notoriously hard to pull off gluten-free)

Full Pasta Night: Fettuccine, Ravioli, Gnocchi, Lasagna

Gluten-Free Cinnamon Rolls with Coconut Glaze

Ginger Molasses Cookies

Chocolate Cookie Sandwiches

What makes this book different

Most gluten-free cookbooks hand you recipes and hope for the best. This one teaches you how gluten-free ingredients actually behave, so your bread stops turning out dense and your cookies stop falling apart.

As Coach Ellie puts it: “Gluten-free baking isn’t about what you have to leave out, it’s about everything you get to bring back to the table.”

Get Your Copy Now

What readers are saying

“As a celiac, this book is a lifesaver. I’m so grateful for this wonderful resource!” - Amazon Customer

“Great book, well written, with in-depth explanations. Good for any cook or baker, whether gluten-free or not. Highly recommended.” - Kathryn Carlson

“This book has been a lifesaver for me. Explains differences in ingredients and amazing, tasty recipes.” - Marie Thompson

“As a Certified Health and Wellness Coach... I have recommended Bloom Cooking cookbooks and products to all my gluten-free clients for several years, and due to the fact I have celiac disease, you will find their cookbooks and products in my personal gluten-free kitchen as well.” - Mary P Cheney, FMCHC

Frequently Asked Questions

What kind of recipes are included in this book? The book is organized into four sections: Cookies & Sweet Treats, Pizza & Pasta, Savory & Snacks, and Bread & Bakery Classics, covering everything from weeknight pizza to holiday bread.

Are all the recipes sweet, or are there savory dishes too? Both. Alongside cookies and desserts, you’ll find a full savory lineup: pizza, focaccia, empanadas, quiche, galettes, and more. Many bread recipes (bagels, naan, dinner rolls) work equally well sweet or savory.

Is the science in the book complicated? Not at all. The explanations are kept simple and practical, just enough to help you understand why a dough behaves the way it does, so you can actually troubleshoot instead of guessing.

I’m new to gluten-free baking. Is this book still for me? Yes. It’s written to take you from total beginner to confident baker, with companion videos for the techniques that are trickiest to learn from photos alone.

Get Your Copy Now

Today, the launch price on The Ultimate Guide to Gluten-Free Baking paperback ends.

The first copies have already landed in readers’ kitchens. These reviews have been the best part of our week!

If you’ve been on the fence, here is everything, one last time:

It’s the complete book. All 100+ recipes: breads, cakes, cookies, pies, pasta and pizza, savory bakes, and the full holiday chapter. Plus the foundation chapters on flours, blends, binders, and safe gluten-free baking that our readers say changed how they bake.

And TODAY ONLY, the paperback is still ONLY $17.99.

It’s fast. Amazon delivers it in about two days. You could be baking from it this weekend.

And the launch bonus still stands: send a photo of yourself holding your copy to info@bloomcooking.com, and we’ll give you free access to the Gluten-Free Sourdough Masterclass, our complete video course.

After tonight, the price goes up!

Yes, send me my copy

Bake with confidence. Enjoy every bite.

P.S. This is the last day to get the most affordable physical edition we make!

If your mornings need a little more staying power, these Oat & Chia Crepes High-Protein High-Fiber might be exactly what you’re looking for. They’re soft, satisfying, and packed with ingredients that help keep you feeling full without weighing you down.

What I love most is how versatile they are. Fill them with fresh fruit for a naturally sweet breakfast, or go savory with your favorite spread and veggies. Either way, you get a delicious balance of protein and fiber in every bite.

The texture is light and tender, while the oats and chia add a subtle nuttiness that makes these crepes feel a little more special than your average breakfast. And the best part? They come together with simple ingredients you may already have in your kitchen.

So, how would you fill yours—sweet, savory, or a little of both? One batch, endless possibilities, and a breakfast worth waking up excited for!

Prep Time: 10 minutes

Cook Time: 15 minutes

Rest Time: 5-10 minutes

Servings: Approx. 8–10 crepes

Ingredients:

• Eggs – 2

• Oat flour – 90 g

• Salt – 2 g

• Agave syrup – 5 mL

• Plant-based milk (or regular milk) – 270 g

• Psyllium husk – 5 g

• Water – 30 g

• Chia seeds – 15 g

• Olive oil – for cooking

Instructions:

To Prepare the Batter

1. Gather the necessary ingredients.

2. In a bowl, whisk together eggs, milk, water, and agave syrup.

3. Add oat flour, chia seeds, psyllium husk, and salt.

4. Mix until fully combined and smooth.

5. Let the batter rest for 5–10 minutes to hydrate and thicken.

6. Stir the batter again before cooking to redistribute chia and psyllium evenly.

To Cook the Crepes

1. Heat a non-stick pan over medium-high heat.

2. Lightly grease with olive oil and remove excess with a paper towel.

3. Pour a portion of batter into the pan and spread thinly using a spatula or by rotating the pan.

4. Cook for about 2 minutes until set.

5. Flip and cook for another 1–2 minutes.

6. Repeat, stirring the batter before each crepe to maintain consistency.

Tips

Batter thickens over time due to chia and psyllium — adjust with a little water if needed.

Always stir before each crepe to avoid uneven texture.

Cook thin for best flexibility and softness.

Storage

Store in the refrigerator for up to 5–6 days, well covered.

Reheat briefly before serving.

Whether you’ve been gluten-free for years or you’re just getting started, we wanted to create the kind of cookbook that becomes a staple in your kitchen.

The one you pull from the shelf when you want fresh bread. Or simply some inspiration for what to make next.

100+ recipes. 250+ pages. One beautiful cookbook.

New and Upgraded:

‘Ultimate Guide to Gluten-Free Baking’

GET YOUR COPY OF THIS #1 GF BESTSELLER

All in one beautiful paperback cookbook you can keep right in your kitchen.

No searching for recipes.

No wondering whether they’ll actually work.

No settling for food that’s just “good for gluten-free.”

Just delicious gluten-free recipes you’ll want to make again and again.

I’m so excited to unveil our bestselling cookbook and #1 in Gluten-Free on Amazon...and yes it’s an ACTUAL physical cookbook.

WHY YOU’LL LOVE THE PHYSICAL EDITION

✓ 100+ chef-tested gluten-free recipes
✓ Clear, easy-to-read font
✓ Simple step-by-step instructions
✓ Beautiful photography
✓ Flour & ingredient guidance
✓ Bread, cakes, cookies, pizza, pastries & more
✓ Beginner-friendly
✓ Made to live on your kitchen counter

Get Your Copy - SPECIAL LAUNCH PRICE!

So we made sure our new cookbook delivers on all of the foods people are missing when going gluten-free… and then some more.

The Ultimate Guide to Gluten-Free Baking just became a #1 Amazon bestseller in 3 categories, and it’s easy to see why.

Inside you’ll find:

Classic Gluten-Free Pizza Crust and Neapolitan Pizza
Real focaccia with crispy edges
Bagels that actually chew like bagels
Hokkaido milk bread, soft and pillowy (notoriously hard to pull off gluten-free)
Full pasta night: fettuccine, ravioli, gnocchi, lasagna

And don’t forget the sweet corner...

Get 100+ BESTSELLING Gluten-Free Recipes

But here’s what makes this book different from every other gluten-free cookbook you’ve tried. It doesn’t just hand you recipes. It teaches you how gluten-free ingredients actually behave, so your bread stops turning out dense and your cookies stop falling apart.

As coach Ellie puts it: “Gluten-free baking isn’t about what you have to leave out, it’s about everything you get to bring back to the table.”

100+ recipes. Companion videos for the tricky techniques. 20+ years of real gluten-free baking experience behind every page.

Now available in paperback, delivered to your door in about two days.

And even better? This weekend, you can still grab your copy at our special limited-time launch price!

Get your copy here

Try those recipes today!

Bake with confidence. Enjoy every bite!
Bloom Cooking

P.S. Already have your copy, or ordering one now? Once your book arrives, send us a photo of you holding it and we’ll send you our Gluten-Free Sourdough Masterclass for FREE as a special thank-you. ❤️

The one you pull from the shelf when you want fresh bread.

Something sweet with your coffee.

Pizza for an Italian dinner.

A weekend bake for the family.

Or simply some inspiration for what to make next.

100+ recipes. 250+ pages. One beautiful cookbook.

Introducing Your New and Upgraded:

‘Ultimate Guide to Gluten-Free Baking’

GET YOUR COPY OF THIS #1 GF BESTSELLER

All in one beautiful paperback cookbook you can keep right in your kitchen.

No searching for recipes.

No wondering whether they’ll actually work.

No settling for food that’s just “good for gluten-free.”

Just delicious gluten-free recipes you’ll want to make again and again.

I’m so excited to unveil our bestselling cookbook and #1 in Gluten-Free on Amazon...and yes it’s an ACTUAL physical cookbook.

DISCOVER THE NEW PAPERBACK EDITION

WHY YOU’LL LOVE THE PHYSICAL EDITION

✓ 100+ chef-tested gluten-free recipes
✓ Clear, easy-to-read font
✓ Simple step-by-step instructions
✓ Beautiful photography
✓ Flour & ingredient guidance
✓ Bread, cakes, cookies, pizza, pastries & more
✓ Beginner-friendly
✓ Made to live on your kitchen counter

Get Your Copy - SPECIAL LAUNCH PRICE!

THE RECIPES YOU LOVE.

THE RESULTS YOU DESERVE.

NOW IN A BEAUTIFUL PAPERBACK.

SEE WHAT’S INSIDE →

Our bestselling gluten-free baking book brings together 100+ tested recipes for breads, cakes, cookies, pastries & more, plus the techniques and guidance to help you get consistently delicious results.

No more dry, crumbly “good for gluten-free” bakes. Just really good baking that happens to be gluten-free.

Learn how to choose the right flours, get better texture, avoid dry and crumbly results, and create bakes that are soft, fluffy, chewy, crisp and genuinely delicious.

Whether you’re just starting out or ready to take your baking to the next level, consider this your gluten-free baking bible.

No more settling for “good for gluten-free.”

Let’s make it REALLY good!

BAKE GLUTEN-FREE LIKE A PRO

Quick note, because this one has a date attached.

Soon, the launch price on our new Amazon paperback ends. The Ultimate Guide to Gluten-Free Baking goes up from $17.99, and it won’t come back down.

We set the launch price low for one reason: momentum. It’s our first time on Amazon, and the first days decide how Amazon treats the book from here on. The readers who buy this week are doing us a genuine favor, and the price reflects that.

If you already ordered: thank you. Your copy is probably in the mail right now. Remember, when it arrives, send a photo of you holding it to info@bloomcooking.com, and we’ll unlock the Gluten-Free Sourdough Masterclass for you, free.

If you haven’t yet, here’s the picture in full:

The collector hardcover will be $179 and won’t ship until the holiday order arrives. The paperback is the same 100+ recipes, delivered to your door in about two days, for $17.99

Yes, I want it at $17.99

Bake with confidence. Enjoy every bite.

Bloom Cooking,

P.S. The photo bonus isn’t going anywhere for launch buyers. Order now, and the Masterclass is yours the day your book arrives.

A month ago, we put the Kindle edition of The Ultimate Guide to Gluten-Free Baking on Amazon, mostly to see what would happen.

What happened: it became an Amazon bestseller in three different categories. And the reviews coming in are honestly the kind you dream about when you spend two years testing recipes. People aren’t just reading this book. They’re baking bread again.

That didn’t surprise us completely. The previous version of this cookbook has already sold more than 100,000 copies to our own community. But watching it climb the Amazon charts told us something: this new edition is going to be our biggest one yet.

So we made two decisions. First, we’re printing a huge hardcover batch for the holidays. It arrives just in time for the holidays.

Second, we didn’t want you waiting until November to hold this book, so as of today, there’s a version you can order right now.

We just put the paperback edition on Amazon for the first time ever. Same book, cover to cover: all 100+ recipes, the full ingredient and flour-blend chapters, the holiday section, everything across 242 pages.

It’s $17.99. That is the least a physical copy of this book has ever cost, and honestly, the least it ever will.

One more thing, and this one is for you specifically, because you’re on this list.

Amazon usually delivers it within two to three days. When your copy arrives, take a photo of yourself holding it and send it to info@bloomcooking.com. In return, we’ll open up the Gluten-Free Sourdough Masterclass, our full video course, for you. Free. That’s our thank-you for being one of the first people to ever hold this book.

So: paperback, $17.99, on your counter this week, and the Sourdough Masterclass on us when you send the photo.

Yes, send me my copy

Bake with confidence. Enjoy every bite.
Bloom Kitchen

P.S. If you’d rather wait for the collector hardcover, the holiday run is coming later this year. This paperback is simply the fastest and most affordable way to get these recipes into your kitchen, and it will never be cheaper than it is this week.

High-Fiber, High-Protein Mini Carrot Cakes with Yogurt Cream

These mini carrot cakes have everything you love about classic carrot cake, just with a wholesome twist. 🥕 Soft, moist, lightly spiced, and topped with creamy Greek yogurt, they’re naturally high in fiber and packed with satisfying ingredients.

Perfect for breakfast, a snack, or whenever you’re craving something sweet that still feels good. Get the full recipe HERE

MORE FROM THE BLOOM KITCHEN THIS WEEK:

This pumpkin pasta is the ultimate cozy comfort meal. Tender gluten-free tagliatelle is coated in a silky pumpkin-coconut sauce, warmly spiced and finished with just a hint of chili. Crunchy roasted cashews and fresh arugula add the perfect contrast, while psyllium husk gives the pasta a satisfying texture and extra fiber. Creamy, nourishing, and full of flavor, it’s an easy way to make pumpkin the star of dinner.

LET’S STEP INSIDE THE BLOOM KITCHEN →

High-Fiber Pumpkin Pasta with Spiced Coconut Pumpkin Sauce

Feature Story

HAVE YOU EVER WONDERED WHY CRISPY FOOD IS SO SATISFYING?

Crispy Rice Paper Rolls with Red Lentil Curry Filling

Have you ever wondered why crispy food is so satisfying?

Turns out, we don’t just taste food. We listen to it.

Researchers Massimiliano Zampini and Charles Spence at Oxford tested what happened when they changed the sound people heard while biting potato chips.

When the crunch was made louder, or certain high-frequency sounds were amplified, participants rated the exact same chips as crisper and fresher. The research was published in the Journal of Sensory Studies.

It’s a fascinating example of how much more goes into experiencing food than simply flavor.

Our brains are taking in taste, smell, texture, appearance, and even sound with every bite.

It may also help explain why we love contrasting textures so much: creamy yogurt with crunchy granola, soft bread with a crisp crust, or silky pasta finished with toasted nuts.

So next time a meal feels like it’s missing something, you might not need another sauce or seasoning.

Maybe it just needs a little crunch.

And if you want to try a healthy dish with a satisfying crunch, try our new gluten-free recipe:

Crispy Rice Paper Rolls with Red Lentil Curry Filling

SEE HOW IT’S MADE HERE→

YOUR MONTHLY FOOD EDIT

THE ART OF HOMEMADE YOGURT

The surprisingly simple secret to perfect dairy-free yogurt

LEARN MORE →

High-Protein, High-Fibre Beetroot Crapes

If you’ve never had beetroot in crepes before, this completely changes your mind about healthy comfort food.

LEARN MORE →

SECRETS OF GLUTEN-FREE SOURDOUGH

The science behind that perfect crust and chewy center. DISCOVER THE FULL JOURNEY: From starter to that first perfect slice.

LEARN MORE →

MOST POPULAR PEANUT BUTTER PROTEIN BROWNIES

Over time, as home bakers began seeking balance, plant-based protein and fiber found their place in the batter, quietly transforming dessert into something more intentional.

LEARN MORE →

GET ACCESS TO ALL 500+ GLUTEN-FREE RECIPES HERE

Final Note

UPCOMING NEXT:

We’ve got lots cooking behind the scenes at Bloom. 👀

Expect more high-protein recipes, fresh updates to some of your Bloom favorites, the return of our bestselling books, and some brand-new books and recipes we can’t wait to share.

September is going to be delicious. Stay tuned! 🍓

Until next time,

Looking for a pasta dish that’s both comforting and packed with flavor? This Gluten-Free Chickpea Thin Spaghetti with Tomato Basil Sauce delivers the best of both worlds.

The chickpea pasta brings a satisfying texture and plant-based protein, while the tomato basil sauce adds the fresh, vibrant flavors that make pasta night so irresistible. Simple ingredients come together to create a meal that’s light, nourishing, and full of classic Italian-inspired goodness.

Whether you’re gluten-free or simply looking to try something new, this easy dish proves that wholesome meals can be every bit as delicious as your favorite comfort foods.

Prep Time: 20 minutes

Rest Time: 30 minutes

Pasta Cook Time: 2–3 minutes

Sauce Cook Time: 10 minutes

Servings: 2–3 portions

Ingredients:

Dry Ingredients

• 100 g Chickpea flour

• 100 g Tapioca starch

• 7 g Psyllium husk

• 4 g Sea salt

• 3 g Xanthan gum (optional, but recommended for thin spaghetti)

Wet Ingredients

• 1 large Egg (approximately 50 g without shell)

• 60 g Water (adjust slightly if needed)

• 5 g Olive oil (optional, for a smoother dough)

Tomato Basil Sauce

• 200 g Tinned tomatoes

• 8–10 Cherry tomatoes

• 25 g Olive oil

• 8–10 g Garlic, thinly sliced

• 2–3 g Sea salt (or to taste)

• Fresh basil – as needed

• Parmesan cheese – as needed

• Extra olive oil – for serving

Instructions:

1. To Make the Pasta Dough

1. Gather the necessary ingredients.

2. In a bowl, whisk together the chickpea flour, tapioca starch, psyllium husk, salt, and xanthan gum.

3. Add the egg, water, and olive oil.

4. Mix, then knead until a smooth, soft, but not sticky dough forms.

5. The dough should feel pliable and elastic enough to roll thinly.

6. If the dough feels too dry, add a few extra grams of water little by little.

7. If the dough feels sticky, dust lightly with tapioca starch.

2. To Rest the Dough

1. Wrap the dough well in cling film.

2. Let it rest at room temperature for 30 minutes.

3. This allows the psyllium to hydrate and makes the dough easier to roll and cut.

3. To Shape into Thin Spaghetti

1. Divide the dough into 2 portions.

2. Roll each portion out on a lightly floured surface or between two sheets of parchment paper.

3. Roll very thinly, around 1 mm thick.

4. Lightly dust the pasta sheet with tapioca starch.

5. Cut into very thin strands using a pasta cutter, spaghetti attachment, or sharp knife.

6. Aim for strands around 1.5–2 mm wide.

7. Gently separate the spaghetti with your fingers.

8. Dust lightly with tapioca starch to prevent sticking.

4. To Make the Tomato Basil Sauce

1. Heat the olive oil in a skillet over medium-low heat.

2. Add the thinly sliced garlic and cherry tomatoes and cook gently until fragrant and lightly golden.

3. Do not let the garlic burn, as it can make the sauce bitter.

4. Add the tinned tomatoes and salt.

5. Simmer for 7–10 minutes, stirring occasionally, until the sauce thickens slightly and becomes glossy.

5. To Cook the Pasta

1. Bring a large pot of salted water to a gentle boil.

2. Add the chickpea spaghetti and cook for 2–3 minutes, or until tender but still holding its shape.

3. Do not overcook, as thin gluten-free spaghetti can soften quickly.

4. Strain the pasta.

6. To Finish and Serve

1. Add the freshly cooked spaghetti to the tomato sauce.

2. Toss gently until the pasta is fully coated.

3. If needed, add a small splash of pasta cooking water to loosen the sauce.

4. Serve warm with fresh basil, a drizzle of olive oil, and parmesan cheese.

P.S. This is one of our newest gluten-free recipes. We’ll keep sharing new recipes with you as they’re added, so there’s always something new to try in your kitchen. Discover the full 500+ collection of Gluten-Free Recipes HERE

Get Access to 500+ Gluten-Free Recipes

Coming in hot! These won’t stick around for long...

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Golden, crispy crust.

Soft, chewy middle.

That incredible sourdough flavor.

Fresh from your own oven.

And somehow...

IT’S GLUTEN-FREE. 🤤

Not “pretty good for gluten-free.”

Not another sad store-bought loaf.

Actually, ridiculously, soooo-good-you-want-another-slice GOOD.

And yes, you can make it yourself.

Scared of killing your starter? Don’t be. We walk you through every single step, no sourdough experience needed.

Inside The Ultimate Guide to Gluten-Free Sourdough, we show you exactly how, step by step, with 30+ recipes and easy-to-follow videos.

Bread. Pizza. Focaccia. Baguettes. Bagels. And more.

+ The full digital cookbook, free

+ The Sourdough Art Guide, free

👉 OMG, I WANT TO MAKE THIS 😍

Normally $97. Get everything today for $47.

Your kitchen is about to smell amazing.

Never baked sourdough before?
Perfect.

This step-by-step video course made by master chefs is ideal for total beginners who just want real, delicious gluten-free bread without the guesswork.

Already experienced in sourdough, but want to take your craft to the next level? Perfect

This course has 30+ unique and challenging baking recipes that you can try. Strawberry Scones, Buckwheat Hazelnut Bread with Apricots, Keto Banana Bread…

You must try this!

Happy Baking!
Bloom Cooking

P.S. Fair warning: once you start making sourdough this good, you will no longer be able to buy mediocre, overpriced store-bought gluten-free bread. Try it today with our 60-day return policy!

Born from the modern wellness movement, this High-Protein No-Bake Cheesecake with Berry Compote reimagines indulgence through nutrition - where classic dessert meets high-protein innovation.

I love how this dish feels like a quiet rebellion against the idea that desserts must be heavy to be satisfying.

Inspired by traditional European cheesecakes yet shaped by today’s fitness-conscious kitchens, it skips the oven and leans into clean, nourishing ingredients.

Creamy layers of protein-rich cheese or yogurt blend effortlessly with a naturally sweet base, while the berry compote - bright, tangy, and jewel-toned - echoes rustic preserves once simmered in countryside homes.

Over time, this style of dessert has evolved across cultures, especially in health-focused communities, where balance is everything. It’s no longer just about indulgence - it’s about feeling good after every bite.

Each spoonful delivers silkiness, freshness, and a gentle sweetness, making it both comforting and energizing.

This cheesecake isn’t just a treat - it’s a reflection of how modern cuisine honors both pleasure and well-being.

P.S. This is one of our newest gluten-free recipes. We’ll keep sharing new recipes with you as they’re added, so there’s always something new to try in your kitchen. Discover the full 500+ collection of Gluten-Free Recipes HERE

Prep Time: 20 minutes

Cook Time: 15 minutes

Chill Time (optional): 1–2 hours

Oven Temperature: 170°C/340°F

Servings: 4 portions

Ingredients:

• Cottage cheese (smooth/blended) – 300 g

• Greek yogurt – 200 g

• Agave syrup – 50 g

• Vanilla extract – 2–3 g

• Protein powder (whey or rice, optional) – 30 g

• Almond meal – 100 g

• Oat flour – 50 g

• Honey – 10 g

• Coconut oil (melted) – 20 g

• Salt – a pinch

• Frozen berries – 300 g

• Fresh berries – approx. 120 g

• Fresh mint leaves

Instructions:

1. To Make the Crumble:

1. Get your ingredients together before you begin.

2. In a bowl, combine almond meal, oat flour, honey, melted coconut oil, and a pinch of salt.

3. Mix until a crumbly texture forms.

4. Spread on a lined baking tray.

5. Bake at 170°C / 340°F for 10–15 minutes, stirring once, until lightly golden.

6. Cool completely.

2. To Make the Cheesecake Cream (While Crumble is Baking):

1. In a bowl, combine cottage cheese, Greek yogurt, agave (30 g), vanilla, and protein powder.

2. Blend or whisk until smooth and slightly aerated.

3. Chill while preparing the rest.

3. To Make the Berry Compote:

1. Combine frozen berries and agave (20 g) in a saucepan.

2. Heat until berries soften and release juices.

3. Simmer until slightly thickened.

4. Cool to room temperature.

4. To Assemble:

1. Add 1 Tbsp of crumble to the bottom of each glass.

2. Pipe or spoon cream to fill half of the glass.

3. Add a layer of berry compote.

4. Add more crumble.

5. Finish with fresh berries and mint. Chill 1–2 hours if desired.

6. Scoop, serve, and enjoy this creamy delight at its freshest best.

Storage:

Store covered in the refrigerator for up to 3 days. For best texture, keep crumble separate if storing longer than 24 hours.

P.S. This is one of our newest gluten-free recipes. We’ll keep sharing new recipes with you as they’re added, so there’s always something new to try in your kitchen. Discover the full 500+ collection of Gluten-Free Recipes HERE

Get Access to 500+ Gluten-Free Recipes

If you have a moment today, take a look at the ingredient list on the bread in your kitchen.

If it came from a local grocery store, you might notice a surprisingly long list…

Emulsifiers, dough conditioners, preservatives, and added sugars.

See, modern baking relies on these extra additives to speed up production.

For most of human history, bread took just four simple ingredients:

Flour. Water. Salt. Time.

The secret was always in the time.

Days of slow, natural fermentation allowed the starter to naturally transform the dough, making it far gentler on the digestive system.

People didn’t need to understand the science behind it, they just knew it felt better to eat.

Today, commercial bakeries skip that waiting period. A loaf goes from flour to shelf in a couple of hours, relying on additives to replace what slow fermentation used to do.

So if you’ve noticed your stomach feels heavy, uncomfortable, or bloated after a sandwich, you aren’t imagining things.

Your body is simply reacting to how modern bread is made.

The good news?

Learning to bake delicious, slow-fermented, 100% gluten-free sourdough at home doesn’t have to be complicated, and it certainly doesn’t take months to figure out.

You can have your very own starter active and ready to bake fresh bread in just 7 days.

So if you’re wondering whether a gentler, gluten-free sourdough is the right fit for your body and your home, a quick quiz can give you clarity in under 5 minutes.

Take the 5-Minute Gut Check

Warmly,

If you’ve ever wanted to bake warm, fresh gluten-free sourdough at home, it is completely normal to hesitate before taking that first step.

When it comes to sourdough, everyone approaches the process a little differently.

Some of us love following steps precisely, while others prefer to learn by doing and trusting our instincts.

And some have plenty of free time on weekends, while others need a routine that fits around a busy family schedule.

The wonderful truth is that there isn’t just one “right” way to bake a beautiful, nourishing gluten-free loaf.

It’s simply about finding the approach that feels comfortable and natural for you.

That’s why we put together a gentle, 5-minute quiz.

By looking at your past baking experience, your weekly routine, and what your unique digestive system needs,

It helps uncover the exact starting point that makes sense for your life and your kitchen.

Find my starting point

You don’t need to worry about right or wrong answers, it’s simply a quiet moment to map out what baking fresh bread will look like in your home.

With love,

Alex Bar, Bloom Cooking

P.S. No matter where you are starting from, baking your own bread is far simpler than it seems. Take a quick moment to discover your path today.

We took inspiration from those irresistible crispy kataifi textures and gave them a lighter, completely gluten-free twist.

Meet our new:

Gluten-Free Kataifi Nests with Pistachio, Honey & Lemon 💛

They’re golden and crispy on the outside, with crunchy pistachios, a drizzle of honey and just enough fresh lemon to balance the sweetness.

And here’s the clever part...

There’s no traditional kataifi pastry.

Instead, we use humble gluten-free rice noodles to create those delicate, crispy strands.

The result?

✨ Wonderfully crispy
💚 Loaded with pistachios
🍯 Naturally sweetened with golden honey
🍋 Freshened up with lemon
🌾 Completely gluten-free

And they look pretty spectacular, too.

The kind of dessert you put on the table and immediately hear:

“Wait... how did you make these?”

But despite how impressive they look, they’re made with a handful of simple ingredients.

Perfect for entertaining, dessert, or just making your afternoon coffee a little more special.

They’re lighter, fresher, completely gluten-free...

And very hard to stop at one. 😍

P.S. This is one of our newest gluten-free recipes. We’ll keep sharing new recipes with you as they’re added, so there’s always something new to try in your kitchen. Discover the full 500+ collection of Gluten-Free Recipes HERE

Nests

250–300 g Thin Rice Noodles

120 g Honey

45 g Olive Oil

Lemon Zest (from 1 lemon)

1–2 g Maldon Salt or Flaky Sea Salt

Filling & Topping

80 g Pistachios (chopped)

50 g Honey (for drizzling on top)

1. Gather the necessary ingredients.

2. Place the rice noodles in a large bowl.

3. Cover with boiling water and let them steam until softened.

4. Drain well and let the noodles cool slightly.

5. The noodles should be soft and flexible, but not overcooked or mushy.

To Season the Noodles

6. Add the honey, olive oil, lemon zest, and Maldon salt to the drained rice noodles.

7. Mix gently with your hands or tongs until the noodles are evenly coated.

8. Make sure the honey and olive oil are well distributed.

To Shape the Nests

9. Preheat the oven to 175°C/350°F

10. Prepare a baking dish or tray lined with baking paper.

11. Take small portions of the seasoned rice noodles and shape them into small nests with your hands.

12. Place the nests close to each other in the baking dish.

13. Shape around 12–14 nests in total.

To Bake

14. Bake at 175°C/350°F for 20–25 minutes, until the nests start to become lightly golden on top.

15. Remove the tray from the oven.

16. Add chopped pistachios to the center of each nest using a teaspoon.

17 Drizzle the remaining honey over the nests.

18. Return to the oven and bake for another 5 minutes.

19. The nests should be lightly golden, glossy, and slightly crisp on the edges.

To Serve

20. Let the nests cool for 5–10 minutes before serving.

21. Serve warm or at room temperature.

22. Add a little extra lemon zest or flaky sea salt on top if desired.

Recipe Notes

Texture & Technical Notes:

• The noodles should be softened but not too wet. Drain them well before mixing with honey and olive oil.

• If the noodles feel too sticky, lightly oil your hands before shaping the nests.

• Do not pack the nests too tightly. A looser shape helps create a lighter, crispier texture.

• The first bake helps the nests set and become golden. The second short bake warms the pistachios and honey without burning them.

• Watch the edges carefully during the last few minutes, as rice noodles can brown quickly.

Storage:

• These kataifi-style nests are best served the same day, when the edges are still lightly crisp.

• Store leftovers in an airtight container at room temperature for up to 1 day.

• To refresh the texture, warm them in the oven at 160°C for 5–7 minutes.

• Refrigeration is not recommended, as the noodles may become too firm and lose their delicate texture.

• Freezing is not recommended.
  

Get Access To 500+ Gluten-Free Recipes

P.S. This is one of our newest gluten-free recipes. We’ll keep sharing new recipes with you as they’re added, so there’s always something new to try in your kitchen. Discover the full 500+ collection of Gluten-Free Recipes HERE

If you’ve taken bread out of your diet expecting your stomach to finally feel at peace, only to find yourself still dealing with that uncomfortable, heavy feeling after meals, you are far from being alone.

It can feel deeply discouraging to give up something you love, like a warm slice of fresh bread, only to realize your digestion still isn’t giving you the total relief you were hoping for.

The truth is, giving up standard bread is often only part of the story.

As our bodies naturally mature, our digestive systems become much more sensitive, and enzyme production gradually slows down.

And in reality, bread contains complex structures and natural plant carbs called fructans.

When dough is baked too quickly, these compounds remain completely intact and become tricky for a delicate digestive system to process smoothly.

When that happens, even a light meal can end up leaving your stomach feeling tight, full, and uncomfortable.

This is where the gentle art of slow fermentation makes a world of difference.

When dough is left to ferment naturally over time, beneficial sourdough cultures slowly pre-digest those hard-to-break-down compounds before the bread ever reaches your table.

It’s the traditional, time-honored way bread was prepared for generations, making it wonderfully light, nourishing, and easy on your stomach.

It means you don’t have to live without bread forever.

You can enjoy a warm, comforting slice of fresh, 100% gluten-free sourdough with your meal, having that authentic flavor and texture you’ve missed without the worry of how your stomach will feel an hour later.

Because every woman’s body and routine are uniquely her own, what works for one person may not be the exact right path for another.

That is why this quick 2-minute quiz was created.

It gently looks at your personal daily routine, your primary food sensitivities, and your current digestive comfort to see if slow-fermented, gluten-free sourdough is the right fit for your body.

Take the 2-Minute Gut Check

Warmly,

P.S. It only takes two short minutes, and it might offer a very simple, comforting answer to how you can safely welcome real bread back into your kitchen.