Articles Tagged with: gluten-free
Gluten-Free Chocolate Peppermint Mousse Pie


Gluten-Free Chocolate Peppermint Mousse Pie

Amazingly easy to prepare, this refreshing, obsession-worthy gluten-free holiday pie is often the star of famed gluten-free baker Kyra Bussanich’s (and our) holiday dessert table. Kyra, who has won Food Networks' "Cupcake Wars" four times while competing GF against gluten-favoring bakers, recommends using the best quality chocolate, and adding a little additional whipped cream on top and garnishing with dark chocolate shavings, cocoa powder, chocolate cookie crumbs, or crushed candy canes. But if you
do nothing but take a fork to this dessert, you’ll be thrilled. You'll need to add more or less butter to the crust depending on the cookies you use. This pie requires four hours of chilling time and can be stored in the fridge, covered, for up to three days.

Servings 1 (9-inch) pie


  • 2 cups crushed crunchy gluten-free chocolate cookies
  • 4-6 tablespoons butter melted
  • 1 1⁄4 cups good-quality dark or semisweet chocolate chips
  • 1 1⁄2 teaspoons peppermint extract
  • 1 whole egg plus 2 eggs separated
  • 1 1⁄2 cups heavy whipping cream


  1. Preheat oven to 325°F. In a mixing bowl, mix together the crushed cookies and half of the melted butter. If necessary, add more butter until the crust sticks together when pressed against the side of the bowl. Spread into a 9-inch pie tin and press into a crust across the bottom and up the sides of the tin. Bake until crisp and firm to the touch, about 10 minutes. Remove from the oven and let cool completely.
  2. Melt the chocolate in a double boiler over simmering water. Whisk in the peppermint extract, then the whole egg, and then the 2 egg yolks. The mixture should thicken and get shiny.
  3. In a mixing bowl, beat the egg whites into medium-stiff peaks. Gently fold the whites, one-third at a time, into
 the chocolate mixture. Using the same mixing bowl, beat the heavy cream until medium peaks form. Fold the cream, one-third at a time, into the chocolate, stirring to incorporate each addition about ninety percent before adding the next third. Spoon the chocolate filling into the cooled piecrust and chill at least 4 hours or overnight. Keep chilled until ready to serve.

Recipe: Kyra Bussanich

Photography: Dina Avila


Kyra Bussanich’s Gluten-Free Eggnog Latte
 Pound Cake Recipe


Gluten-Free Eggnog Latte
 Pound Cake

Kyra Bussanich, gluten-free bakery owner and four-time winner of Food Network's "Cupcake Wars" (with GF cupcakes against "regular" cupcakes!), loves eggnog and eggnog lattes, so during the holiday season, she makes eggnog from scratch at Kyra's Bake Shop and uses it in everything she can. This deliciously heady, holiday-spiced gluten-free pound cake with an espresso kick pays tribute to her passion. 
It keeps best sliced, wrapped in plastic wrap, and frozen in an airtight container for up to two weeks or covered at room temperature for two days—if it lasts that long!

Servings 1 (5 by 9-inch) cake



  • 1⁄2 cup butter at room temperature
  • 3⁄4 cup plus 2 tablespoons granulated sugar
  • 3 eggs at room temperature
  • 1⁄2 cup potato starch
  • 1⁄2 cup tapioca flour
  • 1⁄3 cup rice flour
  • 1⁄4 teaspoon xanthan gum
  • 1⁄2 teaspoon baking soda
  • 1⁄2 teaspoon baking powder
  • 1⁄4 teaspoon salt
  • 1 1⁄4 teaspoons ground nutmeg
  • 1 1⁄2 tablespoons instant espresso granules
  • 1⁄2 cup sour cream
  • 1⁄3 cup whole milk
  • 1⁄4 cup bourbon or rum


  • 1⁄4 cup whole milk
  • 2 cups powdered sugar
  • 1⁄2 teaspoon ground nutmeg
  • Pinch of salt


  1. Preheat the oven to 350°F. Spray a 2-pound (5 by 9-inch) loaf pan with gluten-free cooking spray or brush with melted butter. Sprinkle 2 tablespoons of granulated sugar into the pan, tilt to dust the bottom and sides, and dump out any excess sugar.

Make the cake:

  1. Using a stand mixer with the paddle attachment, add the butter and beat on high speed until light and fluffy and pale in color, about 3 minutes. Add the remaining sugar and beat again until light and fluffy. Add the eggs, one at a time, stopping to scrape down the sides of the bowl, and mix until incorporated.

  2. In a separate bowl, mix together the potato starch, tapioca flour, rice flour, xanthan gum, baking soda, baking powder, salt, nutmeg, and espresso granules. Add a third of the mixture to the butter mixture and beat on the lowest speed just to combine. Add the sour cream and mix to combine on low speed. Add half of the remaining dry ingredients and mix on low speed to combine, then add the milk and bourbon and mix on low just to combine. Sprinkle in the remaining dry ingredients and stir the batter by hand just to combine. (Be careful not to overmix or the texture will become tough and rubbery.) Pour the cake batter into the prepared loaf pan and bake until golden brown and a toothpick inserted in the center comes out clean, 43 to 48 minutes.
  3. Line a baking sheet with parchment paper. Cool the cake in the pan for 1 hour, then turn the cake onto cooling rack set over the prepared baking sheet to cool completely.

Make the glaze:

  1. Whisk together the glaze ingredients in a bowl until smooth and shiny; add more sugar if it's runny. Pour over the cooled cake and let sit until set, about 90 minutes.


Recipe: Kyra Bussanich

Photography: Dina Avila 


Gluten-Free Eggs Benedict with Easy Blender Hollandaise Sauce Recipe {sponsored}


The brunch classic is back on the menu with this delicious, quick, gluten-free version of eggs Benedict. Our easy blender sauce takes the effort out of homemade creamy, fantastic, hollandaise, while fluffy, light gluten-free English muffins from our partner Canyon Bakehouse are perfect perches for poached eggs. Chef’s tips: For a more refined, perfectly-shaped poached egg, tip each cracked, raw egg into a fine mesh strainer. Carefully swirl egg around strainer and use your finger to remove excess loose egg whites that drop through, then gently tip egg right into the barely simmering water. For easy service, you can reserve just-poached eggs in a bowl of cold water, refrigerated for 1 day; then, to serve, briefly reheat the eggs in a pan of hot water for a few minutes.


For the gluten-free eggs Benedict:

  • Kosher salt
  • 4 cold eggs as fresh as possible
  • 2 Canyon Bakehouse English Muffins or other gluten-free English muffins
  • 2 tablespoons unsalted butter softened
  • 4 slices Canadian bacon

For the easy blender hollandaise sauce:

  • 3 egg yolks
  • 1 tablespoon lemon juice
  • Kosher salt
  • 8 tablespoons unsalted butter melted
  • 1 tablespoon hot water
  • Pinch of cayenne pepper optional
  • 2 tablespoons minced chives for garnish (optional)


  1. Make the hollandaise sauce: In a blender, combine the egg yolks, lemon juice, and 1/2 teaspoon salt, pulse a few times to combine, then, with the blender running, slowly add the melted butter and blend until smooth. Blend in the water, then season to taste with cayenne pepper and salt.
  2. Fry the ham: Heat a small skillet over medium-high heat. Add the ham and sear until crispy and golden brown in a few places, about 3 minutes. Flip and cook the other side for 3 minutes more. Remove and set aside.
  3. Toast the muffins: Preheat the broiler. Halve the English muffins, spread the cut side of each muffin half with 2 teaspoons of the softened butter. Arrange them, buttered side up, on a baking sheet, and broil at least 6 inches from the heat until the tops are toasted and golden, about 2 minutes, rotating while toasting if necessary.
  4. Make the eggs: Fill a medium-low, wide pot with water. Bring to a simmer, then reduce heat until water is barely shimmering. Gently break an egg into a small bowl, then gently tip the egg into the water, right at the surface. Swirl the water gently with a spoon for a few seconds, just until egg begins to set. Repeat with remaining eggs. Cook, gently swirling water occasionally, until the egg whites are fully set but yolks are still soft, 3 to 4 minutes. Carefully lift eggs from the pot with a slotted spoon, transfer to a shallow bowl, and reserve.
  5. To serve, place each English muffin halve on a small plate. Top each halve with a Canadian bacon slice and a poached egg. Pour some of the hollandaise sauce over the egg, garnish with chives, and serve immediately.

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Photography: Erin Ng

Barton G.’s Lemony Caesar Salad with Gluten-Free Garlic Croutons Recipe


Barton G.’s Lemony Caesar Salad with Gluten-Free Garlic Croutons

This gluten-free recipe from Barton G. in Los Angeles features thick, creamy, and delicious, Caesar dressing and wonderful homemade gluten-free garlic croutons. It was a huge hit at our GFF Magazine Dream Dining Series event in 2018, and will be a winner in your home, too. Note: this recipe calls for roasted garlic, so plan accordingly.

Servings 4



  • 3 egg yolks
  • teaspoons anchovy paste
  • 3 cloves oven-roasted garlic chopped
  • ½ clove garlic germ removed, finely minced
  • 2 teaspoons gluten-free Dijon mustard
  • ½ teaspoon gluten-free Worcestershire sauce
  • ½ cup plus 3 tablespoons vegetable oil such as grapeseed
  • 2 tablespoons fresh lemon juice plus more for serving
  • ½ cup finely grated Parmesan cheese plus more for serving
  • Kosher salt and freshly ground pepper
  • Distilled white vinegar
  • 4 to 6 romaine hearts depending on size, chopped


  • 1 Schär Gluten Free Baguette or other gluten-free baguette sliced on a diagonal into long, thin slices
  • Good-quality olive oil for brushing
  • Kosher salt and freshly ground pepper
  • 1 clove garlic


  1. Make the dressing: In a food processer, combine the egg yolks, anchovy paste, roasted and raw garlic, mustard, and Worcestershire sauce and process until combined and smooth. Slowly drizzle in the vegetable oil to emulsify. After all the oil is incorporated, add the lemon juice and cheese. Season to taste with salt, pepper, and vinegar. Set the dressing aside.

  2. Make the croutons: Preheat the broiler on high with the baking rack 6 inches from the heat. Liberally brush the bread slices with the olive oil and season with salt and pepper. Grill or broil until golden brown and crusty on each side, 1 to 3 minutes per side. Rub with the garlic clove.

  3. In a large bowl, season the lettuce with salt and pepper. Liberally apply the dressing and toss to work into each crevice of lettuce. Add more lemon juice and Parmesan cheese, if desired. Divide the salad among 4 to 6 plates and serve with a garlic crouton.

Photography James Collier

Gluten-Free Braised Green Beans with Dill Recipe


Whatever you do, don’t pass up this recipe. A superstar side dish, it’s simultaneously rich, satisfying, and surprising thanks to its layered flavors and dill finish. Try it once and it’s sure to become a favorite. FYI, the fatter the bean, the better the result, so skip the skinny haricots verts and reach for Blue Lake or Romano beans.
Servings 4 people


  • 1⁄4 cup extra-virgin olive oil
  • 1⁄2 yellow onion thinly sliced
  • Kosher salt
  • 1 pound green beans trimmed, or Romano beans, trimmed and halved crosswise
  • 1⁄2 cup gluten-free chicken broth vegetable broth, or water
  • 1⁄4 cup chopped fresh dill


  1. In a wide sauté pan, warm the oil over medium-high heat. Add the onion and a pinch of salt and stir well. When the onion starts to sizzle, reduce the heat to medium-low and cook, stirring a few times, until softened, about 5 minutes. Add the beans and increase the heat to medium-high. Stir until the beans start to brighten in color, about 1 minute. Add the broth, bring to a boil, then lower the heat, cover, and simmer until the beans are soft and pale green, 15 to 18 minutes. Stir in the dill. Let the beans cool for a few minutes. Season to taste with salt and serve.

Recipe: Tori Richie
Photography and Styling: Zoe Armbruster

Frozen Faves: The Best Gluten-Free Frozen Pizza to Buy

Forget the sad excuses for the real glutenous deal. We baked, sliced, and bit into more than twenty frozen gluten-free frozen pizzas to bring you the best gluten-free frozen pizzas to buy. So behold the best gluten-free cheese pizzas worthy of your dough. Available nationwide and ready to be reheated, these are the gluten-free cheese pizzas that help you do pizza night right.

By Erin Ng

Against the Grain Gourmet Three Cheese Pizza
Flaky, buttery, grain-free crust (tapioca starch) with a zesty sauce and loads of mozzarella and Parmesan cheeses. $12.49 per 12-inch pizza.

California Pizza Kitchen Gluten Free Margherita Pizza
A familiar thin crust (brown rice and tapioca flours) loaded with tomatoes, cheese, and sweet basil. $7.99 per 10-inch pizza.

BOLD Organics Vegan Cheese Pizza
Vegan and organic with thick, crispy-chewy pizza-bread-like crust (brown rice flour and yellow cornmeal) and tangy-spicy sauce. $8.99 per 10-inch pizza.

Freschetta Gluten Free Thin & Crispy Four Cheese Medley Pizza
Light and crunchy thin crust (rice flour) with mozzarella, asiago, fontina, and Parmesan and good flavor. $9.99 per 11-inch pizza.

Udi’s Three Cheese Pizza
Reminiscent of Totino’s Party Pizza; crunchy, thin crust (brown rice flour) and lots of mozzarella, jack, and Parmesan. $9.19 per 9-inch pizza.

Spinato’s Mozzarella Cheese Pizza
Crispy crust (white rice and sweet rice flour) with a tasty, sweet tomato-and-herb sauce. $7.99 per 9-inch pizza.

Cappello’s Cheese Pizza
Chewy grain-free crust (arrowroot and organic coconut flour) with crispy edges and freshly-made- pizza flavor. $9.99 per 10- inch pizza.

Venice Bakery Gluten Free Cheese Pizza
Focaccia-like crust (rice, potato, and tapioca flours) with fragrant, herbaceous bite. $5.99 per 8-inch pizza.

Now that you know the best gluten-free frozen pizzas to buy, check these tips out:
The Best Gluten-Free Crackers
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GFF Dream Dining Series 2018: Austin, Texas, at Holy Roller

Join us in Austin for the time of your life with absolutely zero gluten!

Introducing GFF Magazine’s Dream Dining Series: Austin

Sponsored by


What’s the point of our new dream dining series? Only the chance to join us for shockingly delicious and awe-inspiring culinary experiences around the country—100% gluten-free! Here’s the scoop on our Austin event:

WHERE: Holy Roller (509 Rio Grande St., Austin, TX 78701), nostalgic food with a bit of whimsy served in a downtown diner

WHEN: Tuesday, September 11, 2018, 6-9 pm

WHAT: An evening of deliciously creative, 100-percent gluten-free food, fun, Instagram-worthy surprises, and chances to hang with your favorite gluten-free luminaries. Inspired by punk rock with a bit of religious kitsch, Holy Roller serves up incredible food with a splash of cool. Get ready for a full-blown gluten-free celebration seasoned with playful grit and attitude!

BRUSSELS SPROUTS, apple butter
HUMMUS, GF crackers, house pickles

Family Style Salad:
THE GREEN GODDESS, romaine, roasted corn relish, pickled radish, cotija crunchy cheese

Plates, choice of:
MEATLOAF SANDWICH, mozzarella, horsey sauce, butter pickles
SHRIMP & GRITS, pickled okra, Sriracha butter, creole sauce
HOT BRICK CHICKEN, no mayo potato salad, griddled green beans, spicy maple glaze
JANIE’S CHICKEN POT PIE, gluten-free puff pastry

Family Style Dessert:
BANANA PUDDING, cookies, whipped cream, caramelized banana
YELLOW CAKE PANCAKES, soft serve of the day

Ticket price includes:

  • the unforgettable gluten-free feast described above, crafted and prepared exclusively for guests of GFF Magazine; complete menu is TBD
  • non-alcoholic beverages, including seasonal shrub sodas made with Topo Chico 
  • fun twists on cooking with Schär products
  • the opportunity to schmooze with GFF editors and other GF luminaries (see below)
  • a chance to try a gluten-detecting Nima Sensor
  • an awesome swag bag
  • participation in an editorial feature in an upcoming issue of GFF Magazine

Meet these Special Guests:

HOW: ORDER TICKETS NOW—THIS EVENT WILL SELL OUT: $98/ticket includes tax/tip.

There is limited seating for this magical and intimate event. Don’t miss what we promise will be a night to remember!


Gluten-Free Jamaican Swizzle Cocktail Recipe


Super approachable and refreshing, with the tropical funkiness we love about Jamaican rums.
Servings 1


  • 1 1⁄2 ounces dark Jamaican rum preferably Appleton Estate Reserve Jamaican Rum
  • 4 ounces coconut water
  • 3⁄4 ounce fresh lime juice
  • 1⁄2 ounce Rich Simple Syrup (below)
  • 3 dashes Angostura bitters
  • 1 long strip lime peel for garnish (optional)


  1. In a highball glass filled with crushed ice, add the rum, coconut water, lime juice, and simple syrup and stir to combine. Add a mound of crushed ice, drizzle the bitters over the top, garnish with the lime peel, and serve with a swizzle stick.


Rich Simple Syrup


  1. This syrup is more concentrated than regular simple syrup, so it allows you to add more sweetness and mouthfeel to your drink without watering it down: Combine 2⁄3 cup unrefined cane sugar and 1⁄4 cup water in a small pot over low heat, stir until the sugar dissolves, then cool.

Photo: Maren Caruso

Gluten-Free Smoked Chicken Baby Bell Bites with Chipotle Mayonnaise Recipe


Get everything you love about nachos in one glorious bite.

Servings 16 bites


  • 1 8-ounce boneless, skinless chicken breast or thigh
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1⁄2 cup mayonnaise
  • 1 tablespoon canned chipotle peppers in gluten-free adobo sauce chopped (find in the international foods aisle of well-stocked grocery stores)
  • 8 baby bell peppers halved lengthwise, seeds and ribs removed
  • 2⁄3 cup shredded Jack cheese
  • 2 tablespoons Quick-Pickled Onions (below; optional)
  • 1⁄3 cup cilantro leaves torn


  1. Place the chicken, paprika, cumin, and salt in a small saucepan. Add 1⁄2 cup water, cover, and cook on low heat until cooked through, 20 to 25 minutes. Transfer the chicken to a plate, let cool, and shred.
  2. In a small bowl, mix the mayonnaise with the chopped chipotle.
  3. Preheat the broiler. Fill each pepper half with chicken and a sprinkle of cheese. Arrange the peppers on a baking sheet, cut sides up, and broil 12 inches from the heat source until the peppers soften, 4 to 5 minutes. Top with a dollop of the chipotle mayonnaise and a sprinkle of the pickled onions and cilantro and serve.



  1. In a small bowl, stir together 3⁄4 cup chopped red onion, 1⁄4 cup white vinegar, 1⁄4 teaspoon salt, and 1⁄2 teaspoon sugar and let sit for at least 15 minutes. Store in a covered container in the refrigerator for up to 1 week.

Recipe Victoria Granof
Photography Chelsea Cavanaugh

Introducing GFF Magazine’s 2018 Dream Dining Series: LA, Austin, and Chicago



Imagine going into a destination restaurant and not even having to mention you’re GF to your waiter—and being surrounded by other GF diners AND having an awesome, over-the-top 100-percent gluten-free, safe dining experience filled with fun, deliciousness, and surprises.

Introducing GFF Magazine’s Dream Dining Series, which debuts in LA, Austin, and Chicago this summer and fall in partnership with Schär and Nima Sensor. Our goal is simple: to provide you with an unforgettable, wildly enjoyable, unabashed GF dining experience to remember.

Each uniquely fabulous event includes:
*an amazing 100% GF dinner feast to remember
*schmoozing with GFF editors and other GF luminaries
*fun twists on how to cook with Schär products
*a bodacious swag bag
*a chance to try a gluten-detecting Nima Sensor
* an editorial feature in an upcoming issue of GFF Magazine

We’ll share more details here as they emerge. But we know this for sure: they’ll all be unforgettable experiences with GFF because we’ll stop at nothing to show you the best time ever.




August 11: Los Angeles, California

WHERE: Barton G. (861 North La Cienega Blvd., L.A. CA 90069), the culinary wonderland in Los Angeles!

WHEN: Saturday, August 11, 2018, noon to 3pm

WHAT: An afternoon of deliciously outrageous, 100-percent gluten-free food, fun, and Instagram-worthy surprises. A feast for your eyes and your taste buds, Barton G is a wild, playful-chic gourmet-dining circus.  Expect the unexpected, including a cotton candy wig begging to be devoured! Here’s a taste of the goodness coming your way:


MENU–served family style so you can try it ALL!
*vegetarian meal available upon request

Amuse Bouche:

Bacon + white truffle popcorn, grated Parmesan, fresh herbs

First Course:

Little gem lettuce, grilled garlicky gluten-free crostini, Moroccan anchovy, Grana Padano, cured egg yolk  

Crispy laughing bird shrimp, old bay spiced popcorn, Sriracha aioli and sweet chili sesame dipping sauces 

Waygu beef mini burgers, braised oxtail, Gruyere cheese, tomato, pickle and black truffle


Pacific moonfish broiled with black garlic marinade, salt-crusted Dutch potatoes, blistered shishito, perilla, miso-scallion aioli

Charbroiled boneless ribeye steak, truffled steak fries, roasted Brussels sprouts, radishes, bone marrow butter, black pepper bordelaise

Jerk rubbed chicken, roasted and glazed with Caribbean rum. Pickled peach chutney, crushed avocado, gluten-free spinach fritters

Maine Lobster and gluten-free pasta in three cheese lobster sauce: the decadent favorite 


Towering cotton candy pompadour, yesteryear gluten-free candies, and tiramisu 

Topped with crème anglaise and vanilla bean ice cream 

Meet These Featured Guests:

HOW: ORDER TICKETS NOW—THIS EVENT WILL SELL OUT: $129/ticket includes tax/tip

There are only 60 seats for this magical and intimate event. Don’t miss the fun!



August 29: Chicago, Illinois

WHERE: Split-Rail (2500 W. Chicago Ave., Chicago, IL 60622), James Beard Award-nominated New Americana cuisine served in a funky-industrial space with a cool vintage vibe. 

WHAT: An evening of gorgeous, re-imagined, 100% GF American comfort-food favorites from Spilt-Rail’s James Beard Award-nominated executive chef and owner, Zoe Schor, plus swag, chances to hang with your favorite GF luminaries, and much more.

WHEN: Wednesday, August 29, 2018, 6-9:00 pm

HOW: ORDER TICKETS NOWThis event will sell out: $115/ticket includes tax/tip.


Green Salad
Werp Farms heirloom lettuces, shaved radish, Pt. Reyes Bay Blue cheese, green goddess dressing

Spicy Steak Tartare
calabrian chiles, jalapeno aioli, Crispbreads

Heirloom Tomato Sandwich
fresh mozzarella, herbed butter

House Nachos
classic fixings

Summer Pasta
sweet corn, peppers, parmigiano reggiano

Housemade Sausage
creamy potato salad

Fajitas, Reimagined
charred prime sirloin, fajita flavors

Elotes Salad
sweet corn, cotija cheese, chile mayo

stone fruit with butter cookie crumb and whipped cream

Meet These Featured Guests:




September 11: Austin, Texas

WHERE: Holy Roller (509 Rio Grande St. Austin, Texas, 78701)

WHAT: An incredible dinner feast with Holy Roller’s beloved nod to punk rock, religious kitsch, and all things cool, plus incredibly delicious GF foods that you’ll have a hard time believing are GF. See all the details.

WHEN: Tuesday, September 11, 6-9pm

HOW: Order a ticket now: $98 (includes 3-course meal, non-alcoholic beverages, tax, tip, and awesome swag bag); complete menu follows. We will try to accommodate additional diet restrictions with advance notice.


BRUSSELS SPROUTS, apple butter
HUMMUS, GF crackers, house pickles

Family Style Salad:
THE GREEN GODDESS, romaine, roasted corn relish, pickled radish, cotija, crunchy cheese

Plates, choice of:
MEATLOAF SANDWICH, mozzarella, horsey sauce, butter pickles
SHRIMP & GRITS, pickled okra, sriracha butter, creole sauce
HOT BRICK CHICKEN, no mayo potato salad, griddled green beans, spicy maple glaze
JANIE’S CHICKEN POT PIE, gluten-free puff pastry, baked to order

Family Style Dessert:
BANANA PUDDING, cookies, whipped cream, caramelized banana
YELLOW CAKE PANCAKES, soft serve of the day

​Beverages including seasonal shrub sodas made with Topo Chico



Savory Black Beans Recipe


Garlic, onion, cumin, and slow simmering in chicken broth results in black beans that are so luscious and delicious, they’re good enough to eat solo. But serve them over rice and top with avocado and cilantro and you’ve got a wholesome dream dish. Bonus: you don’t have to soak the beans overnight!


  • 2 cups dried black beans
  • Kosher salt
  • About 4 cups reduced-sodium chicken broth
  • 1/2 yellow onion diced
  • 1/2 teaspoon cumin
  • 2 cloves garlic smashed
  • 1 bay leaf
  • 1/4 cup olive oil


  1. In a pot, combine the black beans, 5 cups water, and 2 teaspoons salt. Bring to a boil and boil for 10 minutes, stirring occasionally. Drain.
  2. Return the beans to the pot. Add 31/2 cups of the broth, the onion, cumin, garlic, bay leaf, and olive oil. Bring to a boil, reduce the heat to a simmer, and cook, stirring occasionally and adding more broth if the broth reduces too quickly, until the beans are soft but not falling apart and the broth has reduced almost entirely, about 70 minutes. Remove and discard the bay leaf, season to taste with salt, and serve.

Photography Dane Tashima / Styling Jeanne Kelley

Sunset Margarita Recipe


The addition of cranberry juice to this party favorite emphasizes the bitter-and-sweet yin-yang of the margarita and makes for a gorgeous two-tone presentation.

Servings 1 margarita


  • Margarita salt or kosher salt optional
  • Ice
  • About 4 ounces limeade from frozen concentrate mixed with water
  • 2 ounces good-quality tequila
  • 1/2 ounce triple sec or Grand Marnier
  • 1/2 ounce cranberry juice
  • 2 lime wedges


  1. Sprinkle a layer of salt onto a small plate, moisten the rim of a cocktail glass, and dip the rim into the salt.

  2. In a cocktail shaker or large glass, combine the limeade, tequila, triple sec, and the juice of 1 of the lime wedges and stir to combine.

  3. Fill the salt-rimmed glass with ice. Add the tequila mixture. Gently pour the cranberry juice on top to keep the juice separate from the rest of the margarita. Garnish with a lime wedge and serve. 


Photography Dane Tashima / Styling Jeanne Kelley

Chili-Spiced Jicama


Crisp, refreshing, light, and riotously flavorful, this silly-simple snack could easily become a habit.
Servings 4 as an appetizer


  • 1 teaspoon gluten-free chili powder
  • Pinch of cayenne pepper
  • 1/8 teaspoon kosher salt
  • Juice of 2 limes
  • 1 or 2 jicama peeled and sliced into French-fry-like sticks


  1. In a ramekin or small bowl, mix together the chili powder, cayenne, and salt. In a bowl, toss together the lime juice and jicama sticks to coat.
  2. To serve, sprinkle one end of each jicama stick with the spice and serve, spice-side up, in a shallow glass or dish garnished with a lime wedge.

Photography Dane Tashima / Styling Jeanne Kelley

Home Run Eats: The Best Gluten-Free Food Options at Major League Baseball Stadiums

Some stadium concession stands are hitting it out of the park for gluten-free fans. Baseball lover and G-Free Foodie K.C. Cornwell shares where to find major league eats at our nation’s most GF-friendly ballparks.

ATTENDING A BASEBALL GAME ISN’T JUST ABOUT THE SPORT, it’s about the experience. From the moment you pass the scalpers outside and wade into the sea of fans swathed in home-team colors, you’re a part of something bigger. A ballpark is one of the few places where it’s still socially acceptable to scream in unison while waving a giant foam finger and high-fiving folks you’ve never met. It’s also where ballpark food plays such an integral role—the song everyone sings at the seventh inning stretch references peanuts (usually safe) and Cracker Jack (made on shared equipment, no gluten ingredients).

Of course, there’s more to ballpark food than that, especially nowadays. Along with the requisite hot dogs, popcorn, and beer, most stadiums now offer a few favorite regional specialties, and many fans plan their visit around what they’re going to eat. It’s as much a ritual as the rally cap (a baseball cap worn in an unconventional way to will the team to a last-minute comeback).

While sitting in a plastic seat for many hours surrounded by people devouring giant sausages with grilled peppers and three-cheese nachos served in plastic batting helmets is part of the ritual, subsisting solely on bottled water and sunflower seeds shouldn’t be. Fortunately, the following baseball parks are bringing their A game so when it’s time for that beloved mid-game stretch, gluten-free fans have much more to sing about than roasted in-shell nuts and caramel-coated popcorn.

Photo credit: San Francisco Giants

AT&T Park: Home of the San Francisco Giants
Located along the eastern edge of San Francisco, with a glistening blue bay backdrop complete with kayakers bobbing in wait for water-bound homers, this ballpark celebrates the city’s love for food—and gluten-free options.

Check out The Garden, a section located behind the centerfield wall that houses two restaurants and a bar surrounded by garden beds and aeroponic towers: Hearth Table’s menu is entirely gluten-free, offering an all-beef hot dog and bun with housemade relish, seasonal salads, and flatbreads topped with ingredients grown right there (don’t miss the housemade fennel sausage with roasted eggplant, caramelized leeks, and goat cheese). Garden Table offers vegetarian and vegan items like smoothies, soups, and salads, some of which are also gluten-free. The Garden’s bar has GF cider on tap.

GF hot dogs and buns can also be purchased at the Budweiser Brew Pub in section 112, and fresh fruit, seafood salads, and more can be found at the Farmer’s Market Cart on the Club Level. Redbridge gluten-free beer, Ghirardelli ice cream, hot chocolate, and hand-tossed caramel corn are available throughout the park.

Note: You can bring your own food inside the park, no questions asked.

Photo credit: Colorado Rockies

Coors Field: Home of the Colorado Rockies
Located in the heart of Denver’s LoDo neighborhood and surrounded by shops, restaurants, brewpubs, and mountain and city skyline views, Coors Field was the first ballpark to put in an exclusive gluten-free stand, still located in section 147. It offers hamburgers, hot dogs, and chicken sandwiches on gluten-free buns, and cookies, plus grilled-to-order vegetarian quesadillas. You’ll find gluten-free beer here, too. Look for fresh salads at multiple locations.

Photo credit: Philadelphia Phillies

Citizens Bank Park: Home of the Philadelphia Phillies
Also home to the Philadelphia Flyers hockey team, Philadelphia 76ers basketball team, and Philadelphia Eagles football, the Phillies’ ballpark, in South Philadelphia, is one of the most hitter-friendly in baseball.

Here, gluten-free regulars go straight to the gluten-free concession stand in section 122 for real-deal GF cheesesteak, hot dogs, pizza, cookies, brownies, and soft pretzels. Legendary Chickie’s & Pete’s, at several ballpark locations, offers crab fries, cooked in separate fryers, that come with the requisite cheese sauce. Redbridge beer, Angry Orchard Cider, and local favorite Hardball Cider (try the Splitter!) are available throughout the park. Look for Caesar salad sans croutons and three-bean chili at Harry the K’s Broadcast Bar & Grille, Rita’s Water Ice throughout the park, and locations offering Redbridge beer and Stella Artois Cidre.

Note: The Phillies partner with the NFCA to host an annual Celiac Awareness Night at the ballpark

Photo credit: Washington Nationals

Nationals Park: Home of the Washington Nationals
Surrounded by parks, restaurants, museums, a trapeze school, and the Anacostia River in Southeast Washington, DC’s ballpark is known for its comfortable seating, river views, easy access from public transportation, and twenty-two price levels for seats, including a $5 grandstand option.

For a menu packed with safe ballpark favorites, visit the Gluten-Free Grill (yes, really!), just left of the main gates, for Italian sausages, hot dogs, and pulled pork served on GF buns, as well as pizza, nachos, and GF beer. You can also score white cheddar popcorn and bagged Clean Snax from Melissa’s Produce.

Note: You can bring in your own food, as long as it is packed in single serving–size bags and stored in a soft-sided cooler or container.

Doger Stadium / Photo credit: John SooHoo

Dodger Stadium: Home of the Los Angeles Dodgers
The oldest Major League ballpark west of the Mississippi River, “Dodgertown” (seriously, it has its own zip code) is located in central Los Angeles. The 56,000-seat stadium may have been built in 1962, but it’s consistently upgraded, so there’s new lighting, scoreboards, and restaurants, and club areas recently got new seats with USB charging stations.

Visit the gluten-free cart in section 137 for a Dodger Dog on a gluten-free bun, along with an assortment of snacks, sandwiches, salads, and fruit or veggie cups and gluten-free beer (also offered at locations throughout the park). If you’re looking for a that’s-so-L.A. moment, you can order sushi at multiple locations, but you’ll have to bring your own GF soy sauce to stay GF. Also look for Healthy Carts offering fruit, salads, and snacks.

Photo credit: Minnesota Twins

Target Field: Home of the Minnesota Twins
The heart of downtown Minneapolis is known as Twins Territory, where the team plays on a field with city views, pitchers warm up in a double-decker bullpen, and fans have several GF options.

Minnie & Paul’s in section 234 serves up gluten-free pizza from Pizza Lucé, and the Hot Indian Foods cart in section 120 has a chicken tikka rice bowl or salad, and a GF tofu vindaloo bowl. The Grab-n-Go stand in section 112 has gluten-free sandwiches, salads, fresh fruit, and veggies with dipping sauce. For a sweet treat, look for Izzabella Gelato stands in sections 119 and 302 and the Delta SKY Club. Also, there’s Twins Dogs (skip the bun) and soft-serve ice cream throughout the park.

Photo credit: San Diego Padres

Petco Park: Home of the San Diego Padres
Bordered by the local trolley line and within walking distance of dozens of restaurants, bars, shops, and pubs, this park, in downtown San Diego’s East Village, offers tons of gluten-free dining options.

Visit the Seaside Market in section 107 for GF hot dogs, pizza, beer, seasonal salads (ask which are GF), and look for burgundy-pepper tri-tip nachos throughout the park. At Board & Brew Specialty Sandwiches in section 205, every sandwich can be made in a GF wrap. The park’s various taco stands offer an option or two, and Redbridge GF beer is available at all Budweiser stands. Also look for ceviche and lettuce-wrapped burgers at Wonderland Ocean Pub (section 307), oysters Rockefeller at Brigantine Seafood & Oyster Bar (section 208), baby back ribs at Phil’s BBQ (section 113), and Mister Softee Soft Serve.

Photo credit: Ben VanHouten, Seattle Mariners

Safeco Field: Home of the Seattle Mariners
In addition to the amazing Seattle skyline views, an umbrella-style retractable roof, and an abundance of public artwork (including a chandelier made of 1,000 resin baseball bats above the home plate entry), Safeco Field is known for great game views and GF options from all locations.

Gluten-free Mariners fans can enjoy Poquitos Mexican favorites at Edgar’s Cantina, located at The ‘Pen and at Edgar’s Tacos in sections 151 and 212. Both serve tacos or nachos with carne asada, carnitas, grilled chicken, or mahi mahi. Poquitos is home to another safe local favorite: toasted grasshoppers (chapulines) coated in chili-lime seasoning. But you’d better be quick if you want to get your hands on those crunchy critters—only 312 orders are available per game, and they sell out fast! Also, look for a hummus plate and salads at The Natural (section 133) and ice cream floats at Frozen Rope (section 132).

Photo credit: Alex Bierens de Haan, Houston Astros

Minute Maid Park: Home of the Houston Astros
The Astros, the current World Series Champions, play on a natural-grass field protected by a retractable roof in downtown Houston, where the fans are serious about baseball and food.

Gluten-free fans can enjoy carved BBQ brisket, smoked turkey, and a BBQ baked potato bar at The Butcher (section 224) and at Texas Smoke (sections 125 and 306). Also, look for fresh salads and frozen yogurt at FiveSeven Market in centerfield (section 156) and bunless hot dogs, hamburgers, and sausages and crudité cups and fruit cups throughout the park.

Great American Ball Park: Home of the Cincinnati Reds
Located in the heart of Cincinnati and promising incredible views of the Ohio River, downtown Cincy, and Mt. Adams, the home of baseball’s first professional franchise has lots to offer GF fans.

The hometown-famous Montgomery Inn BBQ has an outpost in section 137 and offers BBQ favorites including pulled pork sandwiches, which can also be found at Porkopolis stands in sections 112, 131, and 419. Purchase a GF chicken sandwich at the stands in sections 112 and 419 and hot dogs or nachos in sections 118, 131, and 417. Visit any of the park’s United Dairy Farmers Market stands for fresh salads and fruit. Also look for soft serve ice cream, popcorn, and kettle corn throughout the park.

Photo credit: Kansas City Royals

Kauffman Stadium: Home of the Kansas City Royals
Along with all-blue seats, a “Water Spectacular”—the largest privately funded water display in the world—kids’ zone, high-def scoreboards, and Royals Hall of Fame, “The K” has endless GF options.

The Rivals Sports Bar in the Outfield Experience’s section 250 offers nachos, plus GF options for their smoked pepper jack sausage, cheeseburger, and hot dog. In left field in the Outfield Experience, the Price Chopper Marketplace has GF wraps and turkey burgers. Craft & Draft in section 301 serves signature C&D Nuts, smokehouse fries, housemade potato chips, salads, and GF versions of their steak sandwiches and Kobe beef burger. Custom Crust Pizza locations have an optional GF crust, and KC Baking Co. offers gluten-free baked goods and nitrogen ice cream. In the Konica Minolta Diamond Club section behind home plate, fans can enjoy slow-roasted meats, a selection of seasonal sides (there’s always a GF option), and rotisserie chicken from the Diamond Club Rotisserie. Hot dogs, burgers, pizza, tacos, and nachos can be ordered from the Diamond Club Pub or in-seat service. The Bats Crown Club and in-seat service also has GF burgers and nachos, plus daily specials that always feature GF and vegetarian options. Gluten-free beer, cider, and Brisketacho (helmet of brisket nachos) can be found throughout the park.

Also look for Exceptional Concession Stands where staff are trained in Autism Awareness and GF options (sections 116, 203, 323).

Sponsored Recipe: Gluten-Free Tuna Nicoise Sandwich


Gluten-Free Tuna Nicoise Sandwich

Confession: we're tuna sandwich addicts. We like Salad Niçoise a lot, too. So, we partnered with one of our favorite gluten-free bread makers, Canyon Bakehouse, to present this light, satisfying sandwich. Loaded with flavor (and protein) and bolstered by delicious, fluffy and moist gluten-free sandwich bread, it's the perfect grab-and-go meal. If you feel like adding a glass of rosé, we won't blame you. 

Servings 1 sandwich


  • 1 can tuna in oil
  • 1 tablespoon red wine vinegar
  • Extra-virgin olive oil
  • 5 Kalamata olives chopped
  • Kosher salt and freshly ground black pepper
  • 1 hard-boiled egg chopped
  • 3 leaves butter or romaine lettuce
  • 2 slices 7-Grain Canyon Bakehouse Sandwich Bread
  • 2 slices tomato


  1. In a bowl, combine the tuna and its oil and the red wine vinegar. Mix to combine. Add more oil, if desired. Fold in the olives. Season with salt and pepper to taste. Fold in the egg. 

  2. Place the lettuce on one of the bread slices. Top with the tomato, then some of the tuna and the final bread slice. 

  3. Devour!

Tamarind Margarita Recipe


Tamarind Margarita

Tamarind is a sour tropical fruit frequently used in Southeast Asian cooking. When made into a paste (available in Asian markets), it’s an outstanding addition to margaritas. We came upon this cocktail that proved the point at the Marriott Cancun Resort and developed a crush on it. Try it and see if you feel the same.

Servings 4 cocktails


  • 1 tablespoon tamarind pulp available at Asian markets
  • 2 tablespoons sugar
  • 1 cup silver tequila
  • 1 cup crushed ice
  • 1/2 cup plus 2 tablespoons fresh lime juice
  • 1/4 cup Cointreau or triple sec
  • 2 tablespoons fresh orange juice
  • 2 tablespoons equal parts sugar mixed with chili powder for rimming the glass


  1. In a saucepan over low heat, simmer the tamarind, 3 tablespoons water, and the sugar stirring, until the sugar dissolves. Using a fine-mesh sieve, strain the mixture into a shaker. Add 1/2 cup of the tequila and shake vigorously. Add about 1 cup ice and 1/2 cup of the lime juice, the Cointreau, the orange juice, and the remaining 1/2 cup of tequila; shake well. 

  2. Pour the remaining 2 tablespoons lime juice into a small, rimmed plate. Place the chili-sugar mixture onto another small plate. Dip the rims of 4 martini glasses first in the plate of lime juice and then chili mixture. Carefully strain the margaritas into the glasses and serve.

Gluten-Free Seared Honey-Chili Ahi Tuna Salad with Oriental Dressing, Avocado, and Mango Recipe


Seared Honey-Chili Ahi Tuna Salad with Oriental Dressing, Avocado, and Mango

A quick sear of good-quality tuna steak and a coating of honey and chili powder results in ahi with mild, “blackened” flavors that mimics the tasty poolside dish we enjoyed at Cancun's Marriott Cancun Resort. (They coat their tuna with a vibrant-colored chili candy powder called Miguelito chamoy powder.) Add a lettuce, avocado, mango, and tangy-sweet ginger dressing, and you’ve got one heck of a fast and fancy lunch or dinner! BTW, you can use gluten-free store-bought oriental dressing, if desired.

Servings 2 people


For the Dressing:

  • 1/3 cup vegetable oil
  • 1 tablespoon peeled and finely grated fresh ginger
  • 1 teaspoon toasted sesame oil
  • 2 teaspoons honey
  • 1 tablespoon white vinegar
  • 1 tablespoon toasted sesame seeds optional
  • 2 teaspoons tamari

For the tuna:

  • 1 tablespoon olive oil
  • 1 1/2 pound sashimi-grade ahi tuna skinless steak, cut into 2 pieces
  • Kosher salt and freshly ground pepper
  • 1 tablespoon honey
  • 1 tablespoon chili powder

For the Salad:

  • 1 head butter lettuce or 4 cups mixed lettuces of choice
  • 1 ripe but firm avocado
  • 1/2 mango peeled and sliced
  • 1/2 cup shredded carrot


  1. Combine all the dressing ingredients in a bowl and whisk to combine. Set aside.
  2. Make the tuna: Place a skillet over medium-high heat, add 1 tablespoon olive oil, and heat until hot but not smoking. Generously season the tuna with salt and pepper, then sear the tuna in the oil for 1 minute per side. Remove from the heat and let cool.
  3. Place the remaining 1 tablespoon honey on one small, rimmed plate and the chili powder in another. Gently dip the tuna pieces with the honey, then dredge them in the chili powder. Season generously with salt, slice each tuna into strips using a very sharp knife.

  4. Divide the tuna among 2 dinner plates. Divide the lettuce between the two plates, arranging it next to the tuna. Top with the avocado, mango, and shredded carrot and serve with the dressing.

Gluten Free Chicken Enchilada Pie with Salsa Verde Recipe


Chicken Enchilada Pie with Salsa Verde

There is no resisting this cheesy-pleasey gluten-free chicken enchilada pie recipe, which is simple to make and even easier to devour. This recipe calls for cooked chicken, preferably rotisserie, so plan accordingly.

Servings 4 servings


  • 1 cup shredded cheddar cheese
  • 1 cup shredded jack cheese
  • 3 cups cooked shredded rotisserie chicken
  • 1 cup sour cream
  • Kosher salt and freshly ground pepper
  • 1 recipe Salsa Verde below, or 1 (15-ounce) can green enchilada sauce
  • 4 gluten-free corn tortillas
  • 1 tablespoon sliced black olives optional
  • 1 tomatillo thinly sliced (optional)


  1. Preheat the oven to 350°F. Set aside ¼ cup each of the cheddar and jack cheeses. In a bowl, mix together the chicken, the remaining cheddar and jack cheeses, and sour cream. Season to taste with salt and pepper. 

  2. Pour 1/3 cup of the salsa into the bottom of an 8-inch ovenproof skillet or baking dish. Cover with 1 tortilla, one-third of the chicken mixture, and 1/3 cup salsa. Repeat layers of tortilla, chicken mixture, and salsa until there are three layers. Top with the remaining tortilla, 1/3 cup salsa, the reserved cheeses, and the sliced olives and tomatillo. 

  3. Cover with aluminum foil and bake until bubbling, 20 to 25 minutes. Remove the foil and bake 5 minutes longer. Serve with more salsa verde.


Store airtight in the fridge for up to 2 days.
Servings 2 cups


  • 2 pounds tomatillos available at Mexican markets, husked
  • 1 small jalapeño or serrano chile seeded
  • 1 clove garlic
  • 2 tablespoons olive oil
  • Kosher salt


  1. Bring a large pot of well-salted water to a boil. Add the tomatillos, cover, and boil until tender, about 10 minutes. Drain.
  2. In a blender, combine the tomatillos, chile, and garlic and blend until smooth.
  3. Strain the puree through a sieve to remove skins and seeds.
  4. In a large pan over medium heat, warm the oil. Add the puree and simmer for 5 minutes. Season to taste with salt.

Photography Craig Lee