Kyra’s Bake Shop Smoky Turtle Bars

MAKES 1 (8-INCH SQUARE) PAN OR 16 (2 BY 2-INCH) BARS At “Cupcake Awards”-winner Kyra Bussanich’s bakery and cafe, Kyra’s Bake Shop, these sweet ’n’ salty, egg-free addictions are made with rendered bacon drippings rather than butter. To make it extra smoky and dairy-free, you can do the same. Regardless, they’ll keep covered at room temperature for three days, a week in the fridge, or a month in an airtight […]

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Beautiful Beet Hummus

We’re a small startup so we also often shoot at people’s houses–and eat the proceeds as we go. Along the way, we find wonderful new foods, including this gorgeous gluten-free, dairy-free beet hummus, which photographer and food stylist, Zoe Armbruster made for us while shooting at her bright, comfy San Francisco flat. Zoe is a breath of fresh air–easy going, naturally chic, and a joy to be around. Not surprisingly, her recipe, is too. […]

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SPONSORED: Holiday 2015 New Products Alert

Each issue we feature a page showcasing sponsors introducing new products. In case you missed it, here’s the scoop from our Holiday 2015 issue, including discount codes!   La Rosa Gluten-Free Pasta—From Italy to your table Made with a blend of all-natural, GMO-free corn and rice flours, La Rosa gluten-free pasta is imported from the northern region of Emilia Romagna by Italian Harvest. Visit the Italian Harvest website to see […]

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The Ultimate Gluten-Free Gingerbread House (and Cookies) Recipe

MAKES 2 (8 BY 3 BY 3_½-INCH) HOUSES AND MANY GINGERBREAD PEOPLE TOO! Introducing the only GF version of the season’s iconic cookie that you’ll ever need. Straight from our talented pal, pastry chef Cindy Falatic McIntosh of The San Francisco Ritz-Carlton, comes four-star flavor. Craft the dough into a midcentury-modern house (designed by retrorenovation.com), or make a gingerbread gang. Regardless, these cookies will spice up any holiday scene. 1 […]

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GFF Midcentury Modern Gluten-Free Gingerbread House Pattern

This year, why not deck the halls with a fabulous midcentury-modern GF gingerbread house? We’ve got the pattern right here. Download the gingerbread house pattern here. Get the best gluten-free gingerbread cookie recipe and Royal Icing recipes in our holiday issue, right here. By the way, our house pattern is an adaptation from one we found on supercool home site, retrorenovations.com. Check out more of Retro Renovation’s chic house shapes. Photography: Chelsea McNamara […]

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Recipe: Chocolate Ganache, a Fabulous Gluten-Free Cookie Filling

MAKES ABOUT 3 CUPS This luscious chocolatey spread makes a great filling for sandwich cookies. 3 cups bittersweet chocolate chips or 1 pound bittersweet chocolate, cut into chunks  1 teaspoon vanilla extract 2 cups heavy whipping cream 1/2 cup granulated sugar 1 teaspoon ground cinnamon 1 teaspoon kosher salt Place the chocolate and vanilla in a medium bowl. In a small saucepan, combine the cream, sugar,, cinnamon, and salt and heat at […]

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Sponsored Recipe: Gluten-Free, Dairy-Free Roasted Chicken Thighs with Onion, Thyme, and D’Noir Prunes

[Recipe sponsored by Sunsweet D’Noir prunes] SERVES 4 If you want to wow on a weeknight, make this simply divine recipe and serve it with rice, soft polenta, or even crusty gluten-free bread to sop up the sauce.   4 large skin-on, bone-in chicken thighs Kosher salt and freshly ground pepper 1 tablespoon olive oil 1⁄2 yellow onion, thinly sliced 3 sprigs thyme 12 Sunsweet D’Noir prunes 1⁄4 cup dry white wine 1⁄2 cup gluten-free chicken broth […]

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Sponsored Recipe: Bacon-Wrapped D’Noir Prunes with Pistachios and Manchego

[Recipe sponsored by Sunsweet D’Noir prunes] MAKES 15 The ever-tasty combination of salty and sweet makes these easy appetizers show-stoppers. You’ll need toothpicks for wrapping the prunes in the bacon.   15 Sunsweet D’Noir prunes 3 ounces Manchego cheese, cut into 15 small rectangles 30 pistachios, roughly chopped 5 slices gluten-free bacon, cut crosswise into thirds   Preheat the oven to 400°F. Line a baking sheet with a silicone mat or parchment paper. Cut a slit […]

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Recipe: Bowl’d Over’s Awesome Acai Bowl

Açai Bowl SERVES 1 A riff on the açai bowls at San Francisco’s Bowl’d Acai, this ice cream–like treat is loaded with antioxidants and can be adorned with a variety of toppings for a healthful, refreshing breakfast, snack, or dessert. Before blending, run the açai packet under warm water for five seconds to soften. If you don’t have a high-speed blender, let the packet sit at room temperature to further […]

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Bowl’d Over: Meet San Francisco’s Acai Kings

Story: Meesha Halm | Photography: Lauren Burke “HEALTHY” IS NOT THE FIRST WORD THAT COMES TO MIND WHEN YOU THINK ABOUT FOOD TRUCKS. Long the domain of carnitas tacos, pork belly bao, and donut burgers, these mobile feeding rigs are more associated with gut bombs than health-promoting goodness. But San Francisco’s Bowl’d Acai truck is changing that perception one Vitamix blend at a time with a trending specialty that’s equal parts nutritious […]

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Perfect GF Piecrust Recipe–with Vegan Variations!

MAKES ONE  (9-inch) STANDARD OR DEEP-DISH PIECRUST This recipe by Jeffrey Larsen shows how to make the ultimate GF piecrust—with vegan variations. (Just replace the butter with an equal amount of Earth Balance Vegan Buttery Sticks, and replace the sour cream with 2 tablespoons cold water.) Put this recipe in your back pocket and pull it out again and again for quiches and pies. FYI, This dough doesn’t need to rest […]

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Cedar Plank–Roasted Salmon with Apricot Glaze, Roasted Stone Fruit, and Green Beans


SERVES 4 The beauty of cooking salmon on cedar planks (available at most high-end grocers) is that it’s amazingly easy, the wood imparts subtle smoky flavor, and it looks downright gourmet. To do it right, you’ll need two cedar planks, soaked in advance, so plan accordingly. 5 fresh apricots, plums, or pluots, or 2 fresh peaches or other stone fruit, halved and pitted 3 tablespoons gluten-free brown rice miso 1 […]

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GFF Magazine Recipe Corrections

We care deeply about providing you with reliable, accurate recipes that work, and we don’t take errors lightly. But  mistakes can happen despite our best efforts. If and when they do, you’ll find a correction listed here. GFF Magazine, Summer 2015 issue Chocolate Chip Macaroons recipe, page 82: The recipe erroneously calls for 2 cups coconut milk. The correct measurement is 2/3 cup coconut milk.  

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Jennifer Esposito’s Gluten-Free Vegan Chocolate Chip Macaroons (with Recipe Correction!)

MAKES 20 MACAROONS These cute bite-size treats were featured in our Summer 2015 issue, along with their creator, actress and Jennifer’s Way bakery owner Jennifer Esposito. (Read all about her, her bakery, and her celiac plight here.) Crisp on the outside, slightly moist on the inside, and loaded with coconut chocolate flavor, they’re a fabulously pure indulgence. Don’t add the chocolate chips to the warm dough too soon, or they’ll […]

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Have It Jennifer’s Way: A Tasty Trip to Actress Jennifer Esposito’s Gluten-Free, Dairy-Free, NYC Bakery

Back from Vancouver for only a few days during filming of the ABC show Mistresses, actress Jennifer Esposito is right where she likes to be—in her allergen-free Manhattan bakery. It’s a different role for the 43-year-old Brooklyn native, whose past performances include parts in the TV series Blue Bloods, the Academy Award–winning film Crash, the Spike Lee– directed classic Son of Sam, and dozens of other television shows. But as […]

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Salmon and Lentils 
en Papillote with Cilantro Pesto


SERVES 4 An easy and elegant
way to cook fish, the en papillote method, or wrapping and baking
in parchment paper, allows you to place all your ingredients in a pouch in the oven to steam them to moist, tender deliciousness. 1 teaspoon ground cumin 
1 teaspoon ground coriander 
6 tablespoons olive oil
 1 cup (about 1⁄2 bunch) cilantro leaves, packed
 Juice and zest of 1 lemon
 2 cloves garlic, peeled
 1 […]

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Mary Sue Milliken and Susan Feniger’s Crab and Squid Aguachile Recipe

Serves 4 as an appetizer Elegant, colorful, and flavorful with a feisty spice kick, this fabulous ceviche-like appetizer from the amazing Mary Sue Milliken and Susan Feniger (who are featured in our spring issue along with more recipes) is a snap to prepare, goes great with tortilla chips and GF beer, and could easily be a mini meal all by itself.   1/4 pound small, fresh squid, gutted, beak removed, […]

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GFF stands for Good Food (Forever) that also happens to be Gluten-Free (Forever).
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