More About: 'Baking'

Embrace Your Love of Pumpkin Spice with GrossyPelosi’s Pumpkin Bread Recipe

It’s pumpkin spice season, which a) should surprise no one, b) delights many, and c) elicits eye-rolls from others. Fall’s favorite flavor has plenty of fans, but perhaps just as many haters.

How Chef, Artist, and Activist Nia Lee Nourishes Their Queer BIPOC Community

Nia Lee is many things: chef, artist, activist, and creative director among them. Ultimately, Lee is a nurturer who brings people together — sometimes through their work, other times literally, around a dining table — to feel seen, heard, loved, and of course, fed. 

Make Vegan Sweet Potato Biscuits from “Black Food,” Bryant Terry’s Celebration of BIPOC Culinary Culture

“The many mansions of Black food have always had—and will have—room for everyone.” So writes Bryant Terry, James Beard and NAACP Image Award-Winning chef, author, and activist, in his latest book, “Black Food: Stories, Art & Recipes from Across the African Diaspora.” 

Home for the Holidays? 30 Ideas for Keeping it Festive

Normally, the holiday season would be in full swing by now… but this year hasn’t exactly been normal. Perhaps the last weeks of 2020 find you scaling down your festive feast for two, swapping the annual blowout bash for a low-key gathering in your living room, or raising a toast via Zoom. This year really ...

Pantry Ghee Drop Biscuits Recipe

Biscuits elevate any meal or snack, and this savory recipe delivers something extra special. The ingredients are forgiving and adaptable—swap in sherry or white vinegar instead of ACV, or use almond milk or real buttermilk instead of coconut milk. You could also use unsalted butter instead of ghee if that’s what you have on hand. ...

Coconut Flour vs. Almond Flour Differences

No wheat? No problem. Baking without using all-purpose, whole-wheat, or white whole-wheat flour doesn’t have to cramp your baking style. Whether you’re gluten-free or not, these days it’s both fun and (relatively) straightforward to bake muffins, cakes, breads, and cookies with alternative flours. The secret to success? Understanding how these flours operate. Flours may have ...

The Only 5 Spice Blends You’ll Need This Fall + 2 Recipe Ideas

It seems there are two types of people in the world: pumpkin spice for life(rs) and those who are over it. No matter where you fall, read on for five craze-worthy, warming spice blends that are long overdue for some love. For fireside sips, nothing beats a pinch of cloves, allspice, and cinnamon. To flavor ...

Make It: Gluten-Free Brown Butter Chocolate Chip Cookies

If you’re already melting butter, you might as well brown it. That’s the thinking behind today’s episode of Prep School, in which Megan Mitchell incorporates this nutty ingredient into warm, gooey, and gluten-free chocolate chip cookies. They’re decked out with chunks of silky Alter Eco chocolate made with fair trade ingredients and grass-fed milk that’s ...

3 Gluten-Free Recipes That Upgrade Basic Boxed Cake Mix

Boxed cake mix is great in a pinch when you need to bake something on the fly, but also oh-so-easy to upgrade. Think crowd-pleasing cake pops, decadent red velvet brownies, and irresistible vanilla bourbon cupcakes. Oh, and did we mention all three recipes are gluten-free? Thanks to one of our favorite GF brands, Simple Mills, ...

More Than a Flavor: Meet Thrive Market Organic Vanilla Extract

When we set out to create Thrive Market Organic Vanilla Extract, we wanted to make sure it delivered on quality, price, and—most important—taste. Read on to discover vanilla’s rich history, how we’re transforming the supply chain, and why this flavor-filled bottle deserves a spot in your pantry.

Double Chocolate Blender Cake Recipe From Instant Loss

[schema description]Brittany Williams, creator of Instant Loss, lost 125 pounds by eating low-sugar, dairy-free, and grain-free meals. And the other trick? Her Instant Pot. This fluffy little cake tastes just like a chocolate cupcake—light, airy, and gluten-free. Her secret: Substituting banana and honey for sugar to add sweetness.[/schema]

Paleo Hot Cross Buns Recipe

[schema description]Hot cross buns, traditionally eaten at the end of Lent, are made with currants or raisins, and known for their distinctive cross-hatch design. They’re also usually loaded with sugar, white flour, and other not-so-Paleo-friendly ingredients. So we put together a recipe that relies on a trio of gluten-free flours, coconut sugar, and warm spices ...

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