Recipe Questions

I’m gluten-free/dairy-free/vegan. Do you have recipes made for these special diets?

Yup! You can view recipes that fit these special diets by visit the corresponding recipe section in the menu bar, or by clicking on the corresponding link below. Please note that recipes labeled as gluten-free or dairy-free may include ingredients like oats, chocolate, etc. that should be specifically verified gluten-free/dairy-free.


I have a question about a recipe! Can you help me?

Yes! I appreciate when people ask me questions about a recipe, because it means that someone’s interested in trying it out on their own. Plus, chances are that someone else might come along with the same question as you and will appreciate whatever feedback I have to give. The best way to ask a recipe-based question is to leave a comment on the relevant post. I answer comments as soon as possible, and by default you will receive an e-mail when I respond to your comment (the box next to “Notify me of follow-up comments via email” must be check-marked when leaving a comment).

Use of Content

Can I use a recipe from your site on my website, blog, etc.?

Of course, but please make sure that you include proper credit, including a link back to the page on my blog where you found the recipe.

Can I use your photos on my website, blog, etc.?

I ask that you don’t use any of my photos without explicit permission. This doesn’t mean that the answer is no, it just means ask first. Please contact me if you would like to use a specific photo, and I’ll do my best to get back to you promptly.


All comments are moderated. Please note that URLs included in the body of a comment will be deleted, as will spam comments. However, if a URL is relevant to a particular post, it may be accepted.

Privacy Policy

To read Bright-Eyed Baker’s Privacy Policy, please click here.

If you have any other questions, please notify me through the comment form below and I will be happy to address them.

Thanks :)

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{ 5 comments… read them below or add one }

Susan Mills January 6, 2014

Hi there

Can you please help me with converting US cups into grams. I have looked on several websites and they differ so much.
4 Cups rolled oats
1/2 Cup pecans
1/2 Cup slivered almonds
1/4 Cup oil
1/3 Cup honey

Namy thanks



alexandra January 7, 2014

Hi Susan, I hope you received my e-mail with all of the measurements. Let me know if you didn’t or if you have any other questions!


Crystal March 21, 2014

Just a quick question…I’ve seen a lot of recipes call for cornstarch, is there an acceptable substitute? Perhaps honey? Thanks :-)


Crystal March 21, 2014

Sorry meant corn syrup.


alexandra March 25, 2014

Hi Crystal,
I’m assuming you mean recipes in general, and not necessarily recipes from my blog? (The reason why I ask is very few of my recipes use corn syrup). Anyway, honey, agave, or golden syrup are often good substitutes, but it really depends on the recipe. David Lebovitz has a good post on this topic that might be helpful to you here.


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