I’m Maeve Benderly, and I’ve been coeliac for fifteen years. Glutenora exists because I spent the first few of those years following gluten-free recipes that came out gritty, dense, or quietly cross-contaminated, and I decided to keep my own records instead.
Gluten-free baking is chemistry with the safety net removed. Swap one flour for another and the hydration, the rise, and the crumb all move. So every recipe here is baked at least three times before it publishes, and I log the flour blend, the hydration ratio, and the rise time so you are not guessing.
How I test
I weigh flours in grams because cups lie with gluten-free blends. When a dough needs a rest to hydrate the starches, I tell you how long and what it should look like. When a recipe only works with a binder like psyllium or xanthan, I say how much and why. Cross-contamination matters here, so I note when an ingredient needs a certified-GF label.
Where my numbers come from
Claims about gluten, ingredients, or nutrition are checked against established references before they go up, and I point you to the source. If I get something wrong and you catch it, email me; I correct it in the article and note what changed.
What Glutenora is not
This is a cooking site, not medical advice. Coeliac disease and gluten sensitivity are serious, and I am a cook, not a doctor. If you are newly diagnosed or reacting to something, talk to your physician or a registered dietitian. I can tell you how a recipe is built and how to keep it safe in your kitchen; the medical call is theirs.
Get in touch
Reach me through the contact page. I read everything.
Maeve Benderly, Boulder, Colorado. Last updated June 2026.