A Peek Inside GFF Magazine’s Holiday 2018 Issue + Recipe Index!

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!





  • 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


  • 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


  • 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

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