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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Jennifer Esposito’s Vegan Strawberry Lemon Cake with Lemon Glaze

MAKES 1 (8-INCH) LAYER CAKE Pancake-moist and fluffy, this cake by Jennifer Esposito of allergen-free Jennifer’s Way Bakery in NYC is not particularly sweet, which is great because everything on it is. Trust us: a little goes a long way with the ultrasweet, rich frosting. Note:Jennifer prefers to use her flour mix for this recipe; if the flour you use doesn’t contain xanthan gum, add 3/4 teaspoon xanthan gum with […]

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The Best Chocolate Chip Cookies Ever, Period (and Gluten-Free!)

MAKES 20 COOKIES We don’t think there’s a better chocolate chip cookie out there, gluten-free or otherwise. They’re just that good. If you can, splurge on high-end chocolate chips, such as Barry Callebaut, Guittard, or Peter’s Burgundy, for this now not-so-secret adaptation of a recipe from beloved baker Lisa Lan of San Francisco’s Bumblebee Bakeshop. Quality ingredients make the difference. But be warned: you’ll be spoiled for life. 1⁄2 cup […]

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GFF Faves: Gluten-Free Pastas

We noodled over and noshed on more than forty bowls of plain spaghetti, penne, tagliatelle, rigatoni, and more to bring you our picks for the best 
fresh and dried gluten-free pastas on the market. Chosen for taste, texture, and national availability, these are the ones that won’t string you along when you’re hankering for the classic carb fix. — Amy Copperman RUSTICHELLA D’ABRUZZO GLUTEN-FREE ORGANIC CORN ORZO PASTA Imported from Italy, […]

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Border Grill’s Gluten-Free Corn Tortillas

Makes 24 small taco-sized tortillas or 12 large quesadilla-sized tortillas Don’t be surprised if you need to add more water than the recipe calls for to get the right consistency for the dough; the amount needed depends on the brand and grind of the masa you buy.   4 cups finely ground deep yellow masa harina 2 3/4 cups cold water 1 teaspoon salt   Combine the masa harina, water, […]

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Bone Broth: The Health Benefits and the Recipe

by Jessica Theroux The first bone broth I ever tasted was made by Armida, a ninety-six-year-old sharecropper that I was documenting in the Lunigiana region of Italy. Earlier that morning, Armida had killed one of her prized chickens, stuffed it with bread and borage, and cooked it whole in a large pot. Later in the day, after its meat had been carved, the carcass went back into the pot, along with […]

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Roasted Beet, Yogurt, Pomegranate Molasses & Toasted Cumin Seeds Crepe

TO MAKE 4 CREPES,  Prepare the chickpea crepe batter (get the recipe here.) Set aside. place 16 baby beets in a piece of aluminum foil large enough to completely wrap around them. Drizzle with 1 tablespoon olive oil, seal in the foil, and roast in an oven preheated to 450°F for 50 minutes or until tender. Cool, peel, and cut the beets into bite-size pieces, then gently smash them. In […]

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Strawberry and Tahini Crepe with Pomegranate Seeds and Toasted Pistachios

TO MAKE 4 CREPES, prepare 4 Chickpea Crepes (get recipe here), place each crepe on a plate, slather on 2 tablespoons of tahini, add a drizzle of honey, a dollop
of Greek yogurt, and a generous sprinkle of pomegranate seeds and chopped pistachios. Roll and serve. Buy the Winter Issue where this recipe is featured!   Photo credit: Photography Maren Caruso / Styling Victoria Granof

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Gluten-Free Chickpea Crepes with Swiss Chard, Golden Raisins, and Pine Nuts

TO MAKE 4 CREPES, prepare 4 Chickpea Crepes (get the recipe here). Set aside. Toast 1⁄4 cup pine nuts in a small skillet over medium heat, stirring frequently, around 3 minutes; set aside. Roughly chop 1 large bunch of Swiss chard with the thick stems removed. Chop 1 small yellow onion, heat 2 tablespoons olive oil in a large skillet over medium heat, add the onion, and sauté until soft, […]

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Gluten-Free Chickpea Crepes with Sautéed Lamb Sausage and Orange-Olive Relish

TO MAKE 4 CREPES, prepare 4 Chickpea Crepes (get the recipe here).  Set aside. In a bowl, combine 1 peeled, segmented, and rough- chopped navel orange; 6 oil-cured, pitted olives; 1⁄2 of a small red onion, minced; and 1 teaspoon chopped fresh cilantro leaves. In a large skillet, heat 2 teaspoons olive oil over medium heat until hot but not smoking. Add 1 cooked and sliced lamb sausage, such as […]

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Gluten-Free Chickpea Crepes with Olive Oil-Fried Egg and Smashed Avocado

TO MAKE 4 CREPES, prepare 4 Chickpea Crepes (get the recipe here). Set aside. Heat 2 teaspoons olive oil until hot but not smoking in a large, nonstick skillet. Carefully crack 2 eggs into the pan, without touching, and fry to desired doneness. Repeat with 2 more teaspoons olive oil and 2 more eggs. Place 4 crepes on individual plates, top each with 1⁄2 an avocado mashed with a fork […]

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