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I am so glad you want to connect. I am happy to help you, so please feel free to reach out with any questions you may have about living gluten free.  I look forward to chatting soon.

A photo of Sandi Gaertner, owner of Fearless Dining

Please feel free to email me directly at: admin@fearlessdining.com

Feel free to follow me on Pinterest, Instagram, or Facebook to see all of my latest recipes.

If you would like to collaborate with me, let's chat and see what fun we can create together. My brand portfolio has lots of wonderful examples of how I work with brands.

If you are new to gluten free, I have a great gluten free newbie guide that will walk you through all aspects of being gluten free!

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Reader Interactions

Comments

  1. Jackie Mitchell

    October 27, 2020 at 5:37 am

    How much does 1 cup weight please ?

    • Sandi Gaertner

      October 27, 2020 at 11:08 am

      Hi Jackie, it totally depends on what ingredient you want to weigh. Liquids and dry ingredients weigh very differently. Which recipe? There are tons of great free conversion measurement websites.

  2. Marie

    September 25, 2020 at 5:55 am

    Do you have any sugar gluten and dairy free recipes for desserts? Using sweeteners like monk fruit or maple syrup??

    • Sandi Gaertner

      September 25, 2020 at 11:51 am

      Hi Marie, I am really sorry I don't have any monk fruit sweetened recipes. I do have several with coconut sugar, but that may not be what you can have.

  3. Julie McCool

    May 30, 2020 at 7:38 pm

    Hi Sandi!
    I made the GF Lemon Bundt Cake for the first time today. My cake was very dense and doughy. I had to cook it at least an hour and toward the end I turned up the heat 10 degrees. I used Bob's Red Mill Super-Fine natural Almond Flour and Bob's Red Mill GF 1 to 1 Baking Flour. It does have Xanthan Gum. My oven is a convection oven. Could it be the problem? I used a stand mixer. Is the batter fragile? Could it be over worked? This was a very tasty cake and I plan to try it again. But it did not look like the texture shown in the picture. Any suggestions would be appreciated.

    • Sandi Gaertner

      May 31, 2020 at 2:44 pm

      Hi Julie, I am happy to troubleshoot. You used a great flour blend and it does have xanthan gum. What liquid did you use? I rarely use a standing mixer for my gluten free baked goods because the batter overmixes very easily. The air bubbles from just barely mixing the batter will help make this fluffier. A convection oven shouldn't matter.

  4. Mummy

    March 10, 2020 at 7:47 am

    Sorry...I didn't the cake...do you have a chocolate version of this cake? Super Moist Gluten Free Vanilla Bundt Cake with Raspberries

    • Sandi Gaertner

      March 10, 2020 at 1:59 pm

      Hi Mummy, I don't have a chocolate cake recipe with pudding, but I would think you can add pudding to any of my chocolate cake recipes.

  5. Linda Morse

    February 12, 2020 at 11:29 am

    Hello Sandi,

    Thank you for your creations, especially the chocolate ones, as both my husband and I LOVE all of it.

    I do have a question regarding your Chocolate Mug Cake. I do not use a microwave for personal reasons.....might you have any suggestion on how to make this in the oven?

    Much appreciate your response.

    Sincerely,
    Linda M

    • Sandi Gaertner

      February 12, 2020 at 3:55 pm

      Hi Linda, you can easily bake this recipe...but with so little batter, you will need to bake a lot less time than for a big cake.

  6. Terri Anderson

    January 06, 2020 at 1:57 pm

    Do you have a cookbook?

    • Sandi Gaertner

      January 06, 2020 at 4:26 pm

      Hi Terri, I don't have a cookbook at this time. Maybe someday but it is a huge time commitment to create one.

  7. Holly Fischer

    August 09, 2019 at 9:07 am

    Hi. I made your blueberry cobbler but the topping came out too juicy and sunk to the bottom. Perhaps your recipe needs more GF flour? Also I wonder why the cook time says 40 minutes at the beginning and 20-22 minutes at the end.

    • Sandi Gaertner

      August 09, 2019 at 8:02 pm

      Hi Holly, Can I ask a couple of questions? Did you use fresh or frozen blueberries, and which gluten free flour blend did you use? Thank you.

  8. dianna

    April 05, 2019 at 12:29 pm

    I had a question about the chocolate cupcakes. Is there no butter in this recipe except for the icing. My batter is very thick and not sure how many cupcakes it is suppose to make. Thanks

    • Sandi Gaertner

      April 05, 2019 at 4:42 pm

      Hi Diana, This recipe calls for coconut oil in the cupcakes instead of butter. I hope this helps.

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A picture of my face standing in front of landscape bushes

Welcome to my blog! I am so glad you are here. If you have Celiac Disease, are gluten intolerant, or have a wheat allergy, you've come to the right place. With years of extensive experience in recipe development, I am dedicated to assisting you on your gluten free journey. As a seasoned gluten free cookbook author and recipe developer, I specialize in creating easy, family-friendly recipes that rival their gluten-filled counterparts. Rest assured, my recipes undergo rigorous testing and refinement, ensuring foolproof results every time.

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