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!

BUY THE PRINT ISSUE 

 

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

BUY THE PRINT ISSUE 

Appetizer photo Christine Han
Onions photo Christiann Koepke
Buche de Noel photo Erin Ng