A Peek Inside GFF Magazine’s Holiday 2018 Issue + Recipe Index!
![](https://gffmag.com/wp-content/uploads/2018/09/1_GFF_SU18_DigitalCover_squareSMALL.jpg)
What’s cooking this holiday? A whole lotta goodness, if you’ve got this issue in your hands. Read on for details, including a complete recipe index!
You’ll get:
- An obsession-worthy recipe for GF/DF buche de noel (you know—that supercute Yule log cake you normally can’t eat because it contains gluten!)
- Amazing appetizers that taste great at room temperature and can be made in advance
- The very best Eastern European 6-layer cake you’ll ever eat or make (and it’s far easier than you think)
- Recipes celebrating the spectacular flavor of caramelized onions
- Gluten-free cream puffs!
- Highlights and recipes from our Dream Dining Series events in Los Angeles and Chicago
- The ultimate guide to successfully dining out gluten-free
- Enviable weeknight dinners
- Lip-licking baking recipes featuring teff flour
- The perfect GF holiday-feast menu
- Your guide to GF Manhattan
- And much MORE!
HOLIDAY/FALL 2018 ISSUE RECIPE INDEX
Appetizers
- Bacon-Wrapped Dates
- Charred Peppers with Herby Ranch Dip
- Endive with Crab Salad and Mirin-Marinated Mushrooms
- French Onion Soup with Parmesan-Garlic Croutons
- Holiday-Spiced Olives and Roasted Almonds with Thyme
- Mini Zucchini-Chive Pancakes with Smoked Salmon and Sour Cream
- Pomegranate-Glazed Turkey Meatballs
- Roasted Squash with Feta, Honey, and Fried Sage
- Smoky Bacon Deviled Eggs
Breakfasts
- Caramelized Onion and Pancetta Frittata
- Coconut-Almond Granola with Candied Cocoa Nibs
- Teff Buttermilk Pancakes with Cranberry-Apple Compote
Condiments and Sauces
- Candied Cocoa Nibs
- Candied Pecans
- Candied Walnuts
- Chocolate Ganache
- Dairy-Free Chocolate Ganache
- Herby Ranch Dip
- Parmesan-Garlic Croutons
- Vanilla Buttercream
- Vanilla Pastry Cream
Desserts
- Banana Teff Cake with Chocolate Ganache
- Chocolate Ganache
- Cream Puffs
- Dairy-Free Chocolate Ganache,
- Ester’s Hazy Schnitten
- Flaky Teff-Flour Piecrust
- Gluten-Free/Dairy-Free Buche de Noel
- Maple-Baked Pears with Bourbon Sauce and Toasted Pecans
- Meyer Lemon Tart
- Popcorn Crispy Treats
- Sweet Potato Pie
- Vanilla Buttercream
- Vanilla Pastry Cream
Main Courses
- Beef and Broccoli Stir-Fry
- Blackened Rockfish with Black Bean Herbed Quinoa
- Caramelized Onion and Blue Cheese Tart
- Caramelized Onion and Pancetta Frittata
- Crispy Roast Chicken with Potatoes, Spinach, and Lemon
- Fettuccine with Roasted Squash, Bacon, and Red Onion
- Porcini Mushroom Risotto
- Ratatouille with Quick Creamy Polenta
- Slow-Roasted Beef Tenderloin
- Split-Rail’s Spaghetti with Arugula Pesto, Corn, and Anaheim Chili Pepper
Side Dishes
- Porcini Mushroom Risotto
- Spinach Soufflé
- Quick Creamy Polenta
- Yukon Gold, Sweet Potato, and Caramelized-Fennel Gratin
Soups and Salads
- Arugula Salad with ChampagneVinaigrette
- Barton G.’s Lemony Caesar Salad with Gluten-Free Garlic Croutons
- Butter Lettuce Salad with Asian Pears and Buttermilk–Blue Cheese Dressing
- French Onion Soup with Parmesan- Garlic Croutons
Appetizer photo Christine Han
Onions photo Christiann Koepke
Buche de Noel photo Erin Ng