Chat with us, powered by LiveChat
Category: Kid Friendly
Gluten-Free Buckwheat Crepes with Cider-Glazed Apples

MAKES 12 (8-INCH) CREPES Usually paired with savory cheeses and meats (or caviar and crème fraîche!) in Northern France, these crepes by Bojon Gourmet Alanna Taylor-Tobin are delicious smothered in tangy-sweet cider-glazed apples, with or without yogurt or ice cream. For painless crepe making, it helps to have a small offset metal spatula as well as a thin metal spatula and a crepe pan. But whatever you have in your […]

Continue Reading


Gluten-Free Vegetable Frittata

SERVES 6 TO 8 This recipe is a great way to make use of leftover cooked or raw vegetables. And make it DF by subbing dairy-free milk for regular milk and skipping the cheese. Regardless, wrap whatever you don’t eat and store it in the fridge for future breakfasts or lunch (the frittata is awesome at room temp with a salad alongside). 8 eggs, lightly beaten 1/4 cup milk or cream […]

Continue Reading


Sponsored Recipe: NoGii Dark Chocolate & Sea Salt Caramel Gluten-Free S’mores

MAKES 1 An upgrade to the beloved s’more, this gluten-free crunchy-gooey anytime snack combines the melty-yummy flavor of toasted marshmallow and the crisp, chocolaty, and salted caramel goodness of NoGii’s new Dark Chocolate & Sea Salt Caramel Protein D’Lites bar. Loaded with crunch from rice-crispy-like cocoa-soy crisps, it delivers all the fireside fun plus updated salt-kissed flavor and 8 extra grams of protein. 1 marshmallow 1 NoGii Dark Chocolate & […]

Continue Reading


Sponsored Recipe: NoGii Dark Chocolate & Sea Salt Caramel Peanut Butter & Banana Toast

MAKES 1 Wholesome and filling enough for breakfast yet satisfying enough for dessert, this trifecta of yummy flavors makes open-faced sandwich service extra fun. Bonus: the NoGii bar adds 8 grams of protein. 1 tablespoon peanut butter or other nut butter 1 piece gluten-free toast 1/2 banana, thinly sliced 1 NoGii Dark Chocolate & Sea Salt Caramel Protein D’Lites bar, chopped Spread the peanut butter on the toast. Top with […]

Continue Reading


Gluten-Free Pecan Banana Bread Recipe

MAKES 1 (10 BY 5-INCH) LOAF Beyond its delish flavor and moist texture, the best thing about this recipe by GFF Magazine editor Erika Lenkert is it seems to turn out well with a variety of gluten-free flour mixes. Store leftovers wrapped in plastic wrap in the fridge and snack on them over a few days or slice, freeze, and wrap individual pieces for grab-and-go goodness. ½ cup (4 ounces/1 […]

Continue Reading


Slow-Roasted Pork Shoulder Recipe

SERVES 8 This classic Puerto Rican roast pork recipe by J, Fox of Manhattan grass-fed-whole-animal butcher shop Hudson & Charles is also known as pernil. A major crowd pleaser, it’s also absurdly easy to make. It’s best marinated a day before cooking, but if time is short, a few hours will do. To do it right, you need a skin-on pork shoulder (order from a butcher shop) and a meat […]

Continue Reading


Gluten-Free Super-Moist Mini Chocolate Cakes Recipe

MAKES 6 CAKES Some GF chocolate cakes are too dense and intense. Not true for these moist ‘n’ fluffy upside-down cupcakes dressed with chocolate ganache. Inspired by a recipe handed to our editor years ago by San Francisco Bay Area pastry chef Marika Doob, they’re the prettiest little desserts you’ll ever serve and the easiest ones you’ll ever make. Serve them with the crushed toffee garnish or with a cherry, white chocolate […]

Continue Reading


Meg van der Kruik’s Gluten-Free Crispy Shallot and Herb Naan Recipe

MAKES 10 FLATBREADS Yes, you read right. Even if you’re gluten-free you can have naan, that luscious Indian flatbread, thanks to the author of the GF/vegetarian blog Beard & Bonnet. Bonus: it’s so good, it needs no embellishment.   1/2 cup warm water (110°F) 1 tablespoon honey 2 teaspoons instant yeast 3/4 cup brown rice flour 3/4 cup sweet rice flour 1/4 cup plus 2 tablespoons cornstarch 1/4 cup plus 2 […]

Continue Reading


Nicole Hunn’s Gluten-Free Miniature Mac and Cheese Cups Recipe

MAKES ABOUT 24 CUPS Grab-and-go mac and cheese? Yes, please! These tasty morsels of cheesy goodness excerpted from Gluten-Free on a Shoestring blogger Nicole Hunn’s latest (and totally awesome) cookbook, Gluten-Free Small Bites: Sweet and Savory Hand-Held Treats for On-the-Go Lifestyles and Entertaining, are the consummate crowd-pleasing side dish. To ensure they hold their shape, let them cool completely before serving. Nicole explains, “There are two basic styles of macaroni and cheese: custard style […]

Continue Reading


Outrageously Delicious Gluten-Free, Dairy-Free Banana Berry Muffins

MAKES 12 MUFFINS If ever there was proof that gluten-free, dairy-free baked goods can be ridiculously moist and delicious, these muffins from Berkeley, California’s recently (and sadly) closed Bacano Bakery are it. You’ll need cupcake liners for this recipe, and if you don’t have overripe bananas, add an additional tablespoonful or so of brown sugar. Store the muffins in an airtight container for up to four days or freeze in […]

Continue Reading


Must-Make Gluten-Free Pea Pasta Salad Recipe

SERVES 6 This dish is likely to incite a love affair with pasta salad and peas— even if you’re a fan of neither. It’s that good. Don’t be surprised at the thin sauce; it thickens as it cools. To make it dairy-free, skip the ricotta salata or feta–easy-peasy! Kosher salt 1 (16-ounce) package gluten-free shells, fusilli, or penne pasta 1⁄4 cup extra-virgin olive oil 3 cloves garlic, minced 2 (10-ounce) bags […]

Continue Reading


Gluten-Free, Dairy-Free Pecan Brownie Cookie Recipe

MAKES 26 COOKIES The fact that these cookies from New York’s By the Way Bakery are incredibly easy to make from everyday ingredients is not the reason we’re obsessed with them. It’s their crisp, chewy texture and luscious, chocolaty taste that has us hooked. Make them all at once or scoop tablespoon-size dollops of batter onto parchment paper, freeze them, and store in an airtight bag in the freezer, so […]

Continue Reading


Twice-Baked Japanese Sweet Potatoes with Miso Recipe

MAKES 1 POTATO Don’t think twice. Make this recipe by Victoria Granof once and it’ll be a favorite. It’s just that good. A wholesome, filling side, it doubles as one of our favorite light meals—perfect for the bag lunch or a simple, guiltless indulgence. Plus, with its sweet-savory flavors, it’s like dessert for dinner. FYI, Japanese sweet potatoes, or boniatos, have purplish skin, white flesh, and faintly sweet but still […]

Continue Reading


Gluten Free Turkey Chili Recipe

SERVES 4 This staple gluten-free dinner recipe has been one of our editor Erika Lenkert’s go-to winter comfort foods for years. She makes it with canned diced tomatoes for chunky appeal, but her twelve-year-old daughter, Viva, prefers to swap it out for tomato sauce to get a smoother consistency. A dash of cocoa powder adds additional flavor depth, which is enhanced by some time in the fridge. To make this […]

Continue Reading


Lemon Custard with Glazed Blackberries and Flaxseed Crumble

SERVES 6 Say hello to the gluten-free, dairy-free treat that blows dessert lovers’ minds at San Francisco restaurant Little Gem. Top it with syrupy Glazed Blackberries and Flaxseed Crumble or serve it solo. Either way, it’s intensely lemony and rich, so a little goes a long way. 1⁄2 teaspoon arrowroot starch or arrowroot flour 1⁄2 cup fresh lemon or Meyer lemon juice, reserving the zest of 1 lemon 4 eggs 1⁄3 cup […]

Continue Reading


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 […]

Continue Reading


Gluten-Free Charred Vegetable Brochettes Recipe

MAKES 8 This lightning-fast gluten-free grilled vegetables recipe shared with us by San Francisco’s Michelin-starred chef Melissa Perello gets incredible flavor from
the marinade added after cooking. Easily prepared on the grill or under the broiler, it could and should become a preferred standby side dish–especially because it’s gluten-free, dairy-free, vegan and incredibly delicious. 1 bunch flat-leaf parsley
 2 cloves garlic, peeled and crushed 1⁄4 cup olive oil
 2 tablespoons fresh […]

Continue Reading


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

Continue Reading