Border Grill’s Gluten-Free Corn Tortillas
It’s surprisingly easy to make your own gluten free tortillas. It requires just three ingredients, and one of them is water! MAKES 22 SMALL (TACO-SIZE) TORTILLAS OR 12 LARGE … Read More
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 … Read More
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 … Read More
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 … Read More
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; … Read More
Gluten-Free Chickpea Crepes with Olive Oil-Fried Egg and Smashed Avocado
TO MAKE 4 CREPES, prepare 4 Chickpea Crepes (get the recipe here). Set aside. Heat 2 teaspoons olive oil until hot but not smoking in a large, nonstick skillet. Carefully … Read More
Roll Your Own: Gluten-Free Chickpea Crepes
Who needs fussy, wheat flour–based crepes when you can whip up a protein-packed GF crepe batter that doesn’t need to rest overnight, never gets rubbery, and is versatile enough to become … Read More
The Raw Endurance of Ultramarathon Man Dean Karnazes
by acclaimed endurance athlete and New York Times best-selling author “Ultramarathon Man” Dean Karnazes It was nearing 11p.m. and I was famished. Unfortunately, there weren’t a lot of options available. … Read More
Gut Instincts: The Fact and Fiction Behind the Gluten-Free Movement
By Aimee Lee Ball Recently a market research group called Mintel International did a study about gluten-free foods and beverages, noting a need for innovation. Few Americans have been diagnosed … Read More
Sautéed Salmon with Green Beans, Tomatoes, and Sherry Vinaigrette
Simple enough for weeknights, but impressive enough for guests, this quick, gluten-free, dairy-free salmon recipe delivers a colorful, vibrantly flavored one-dish dinner in no time. Serves 4 ½ cup plus … Read More
A Peek Inside GFF’s Fall 2014 Issue
Want to know what’s in our very first issue? No prob! Read on for highlights and a recipe index. Please note: The print issue is sold out, but you can … Read More
Warm Root Vegetable Salad with Fish Sauce and Mint
This superstar winter salad by Chef Yoni Levy is just one of the reasons we fell in love with James Beard Award–winning chef Daniel Patterson’s San Francisco restaurant, Alta CA. … Read More
Gluten-Free, Dairy-Free Pumpkin Muffins
Flavor, moistness, and texture make the difference between a good muffin and a great muffin. These gorgeous offerings from New York’s By the Way Bakery have all three, as well as … Read More
Face Value: How Food can Affect Your Skin Health
Michelle Lee, author of The Young Skin Diet, shares how food can cause or cure common skin problems and signs of aging. After three years of unsuccessfully battling embarrassing acne … Read More
