Category: Uncategorized
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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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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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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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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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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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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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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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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