I do not have to read every label twice anymore. Every recipe in this one already works for us.
My grandson has celiac and asked for seconds of the blueberry banana muffins. That never happens.
Same chia pudding I already loved, made with almond milk instead of yogurt. I honestly could not tell.
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No — this one is digital. The download information is sent straight to your email after checkout, so you can read it on your computer, tablet or phone within minutes. If you prefer paper, it is formatted to print beautifully at home.
Almost exactly. Same 100 recipes, same chapters, same honey and eggs. The only two things that changed are the flour and the yogurt — I didn't touch anything that didn't need to change.
Not at all. Every recipe is written the same simple way as the original — no special training or gluten-free baking experience required. Just follow what's listed for each recipe; the flours aren't interchangeable with each other, so stick to what's written.
30-Day Money-Back Guarantee
Try it risk-free — if it's not for you, full refund, no questions asked.
★★★★★ "My daughter was diagnosed with celiac two years ago and I hadn't made her a real dessert since — everything from a gluten-free box mix tastes like cardboard. I made the blueberry banana muffins from this book, gave her one without telling her what was different, and she ate three. I actually got a little emotional in the kitchen."
— Susan T., age 68, Ohio, US
★★★★★ "I've been dairy-free for years and every 'dairy-free' dessert book I've tried just swaps in something bland. The chia strawberry pudding made with almond milk tastes exactly like the version I remember having with real yogurt. I genuinely didn't think that was possible."
— Diane P., age 61, Alberta, Canada
★★★★★ "Gluten-free baking has burned me more times than I can count — dense, gummy, falls apart the moment you cut it. Her note about giving loaf cakes extra cooling time was the first piece of advice that actually worked. My banana almond bread held together perfectly on the first try."
— Carol M., age 73, Queensland, Australia
HOW THIS REACHES YOU
This is a digital book. The moment your order is complete, the download information is sent straight to your email, so you can read it on your computer, tablet or phone — there is nothing to wait for and nothing to ship.
You will normally receive two emails: your order confirmation, then the download itself. If the second one does not appear, please look in your spam or promotions folder, as that is usually where it hides.
WHAT'S INSIDE
All 100 recipes from the original Guilt-Free Treats, across the same 10 chapters — no-bake treats, cookies and bars, muffins, cakes and loaves, chocolate and date bakes, breakfast, holiday treats, warm drinks, blood-sugar-gentle desserts, and the healing-journey favorites — every one of them now gluten-free and dairy-free.
Blueberry banana muffins, chia strawberry pudding, berry almond crumble, chocolate banana brownies, banana coconut chia pudding. Real desserts, not compromises.
ONLY TWO THINGS CHANGED
That line is worth repeating: wheat flour became almond flour or certified gluten-free oat flour, chosen recipe by recipe for the best texture, and Greek yogurt became unsweetened coconut yogurt or almond milk. The eggs, the honey, the way I fold a batter, the way I test for doneness — exactly what it always was.
WHY I MADE THIS EDITION
This one came out of the mail I get every week — so many of you asking for a version of these treats without gluten or dairy, for a grandchild with celiac, a husband who can't touch dairy anymore, or your own stomach finally telling you it's had enough of both.
RE-TESTED, RECIPE BY RECIPE
Gluten-free flour doesn't behave like wheat flour no matter how much you'd like it to, and I wasn't going to hand you a recipe I hadn't actually made work in my own kitchen. I re-tested every single one myself before it went in this book.
MY PROMISE TO YOU (30 DAY GUARANTEE)
Your satisfaction means everything to me. I did not write this to sell you something — I wrote it because it changed my own home, and I wanted it in yours.
So here is what I will tell you plainly: try it for 30 days. If you are not happy with it for any reason at all, write to me and I will make it right — a full refund, or another solution that works for you. I have no interest in keeping money for something that did not help you.
I used to read every ingredient list twice before my husband could have dessert. Not with this book.
Celiac, and dairy makes her ill. The berry almond crumble was the first dessert in years she could have freely.
Gluten-free baking always went dense and sad for me. Her note about the extra cooling time is what fixed it.
WHAT YOU CAN MAKE
Almond flour instead of wheat, no dairy anywhere. Her note about the extra cooling time is what makes the texture come out right.
Blackberries and raspberries under a crisp oat-almond topping. All the comfort of the classic, none of the gluten or dairy.
Made with thick coconut yogurt in place of Greek. The same pudding you already loved, set overnight in a jar.
WHAT YOU GET
Everything that made the original Guilt-Free Treats work — real ingredients, real technique — with wheat flour and Greek yogurt swapped out, recipe by recipe.
Cakes, cookies, muffins, no-bake treats, and holiday favorites — the full original collection, remade so every single recipe works without wheat or dairy.
Wheat flour became almond flour or certified gluten-free oat flour; Greek yogurt became coconut yogurt or almond milk. The eggs, the honey, the technique — all exactly as they were.
Gluten-free flour doesn't behave like wheat flour no matter how much you'd like it to. Every recipe in this edition was re-tested in her own kitchen before it went in the book.
Your download arrives by email the moment checkout is complete — read it on your phone, tablet or computer, or print it at home if you'd rather have it on paper.
QUESTIONS
After checkout, the download information is sent to your email so you can access it on your computer, tablet or phone. If you do not see it, please check your spam or promotions folder — that is usually where it hides.
Yes — all 100 of them. The only two changes from the original book are the flour (almond flour or certified gluten-free oat flour, chosen recipe by recipe) and the yogurt (unsweetened coconut yogurt or almond milk). Eggs and honey are untouched.
Every recipe is made with 100% gluten-free and 100% dairy-free ingredients — no wheat flour and no dairy anywhere in the book. If celiac disease is a concern in your home, I would ask you to do the one thing I ask of myself: buy oats and oat flour specifically labeled 'certified gluten-free,' since regular oats are often processed in facilities that also handle wheat. That one step matters.
A little, yes — gluten-free baking is naturally denser and moister than baking with wheat flour, even with the eggs doing their usual work. Cakes and breads won't rise quite as high as the wheat-flour originals. Cut them a touch thicker, and give loaf cakes an extra 15 minutes to cool before slicing so they hold together.
Just two: almond flour or certified gluten-free oat flour, and unsweetened coconut yogurt or almond milk. Both are easy to find at any regular grocery store now — nothing rare or hard to source.
Every recipe includes an estimated nutrition breakdown per serving, calculated from standard ingredient values. They are a useful general guide, not lab-tested figures — please do not treat them as a substitute for a nutritionist or for precise tracking if you are managing a diagnosed condition.
Yes — it is formatted to print at home if you would rather have it on paper.
Yes — your copy is yours to keep, and it can be opened on your phone, tablet or computer whenever you like.
Your satisfaction means everything to me. If you are not happy with your purchase for any reason, please contact me within 30 days and I will make it right — a full refund, or another solution that works for you.
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