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Articles Tagged with: gluten-free
The Ultimate Gluten-Free Focaccia Recipe

If you miss the spongy,  delicious, crisp-topped, moist, and fluffy deliciousness of honest-to-goodness focaccia, this recipe is for you. Straight from Manhattan’s award-winning Del Posto restaurant (where they go out of their way to accommodate GF diners with world-class options), this gluten-free focaccia leaves nothing to be desired. 

Perfect Gluten-Free Focaccia Recipe

Decadent ingredients yield equally indulgent results with this moist, golden, and superbly flavored focaccia recipe from Manhattan’s famed Del Posto restaurant. Be careful: The minute it’s out of the oven it practically dares you not to eat the whole pan. To ensure its light, airy consistency, be sure to stir the ingredients together very gently and sink your fingers into the well-oiled dough multiple times before putting it in the oven. Also note: the restaurant uses Cup4Cup and Bob’s Red Mill flour, with fantastic results. Using other GF flour will vary the results, but if you use quality GF flours, it should still be delicious.

Servings 1 (8 BY-8-INCH) BREAD


  • 1-1/2 cups seltzer water at room temperature
  • 2 tablespoons plus 3/4 teaspoon sugar
  • 1 tablespoon plus 3⁄4 teaspoon active dry yeast
  • 6 tablespoons mayonnaise
  • 6 tablespoons mascarpone cheese
  • 1 egg
  • 1-3/4 cups Cup4Cup gluten-free flour mix or your favorite GF flour mix
  • 1-3/4 cups Bob’s Red Mill Gluten-Free All Purpose Baking Flour or your favorite GF flour mix
  • 1 tablespoon plus 11⁄2 teaspoons kosher salt divided
  • 1/2 cup good-quality olive oil
, divided
  • 1 tablespoon fresh rosemary chopped


  1. Combine the seltzer water, sugar, and yeast in a large bowl, and stir gently with a wooden spoon to combine. Don’t worry if some of the yeast clumps, and don’t use a whisk to stir; you want the seltzer bubbles to remain intact.
  2. In a separate bowl, whisk the mayonnaise, mascarpone, and egg to incorporate. Add the mayonnaise combination to the yeast mixture and very gently stir to combine, using a wooden spoon, to keep the seltzer bubbles intact. (It’s okay if there are still some remaining yeast clumps.)
  3. Sift together the flours and 1 tablespoon salt, and very slowly add the flour to the combined wet ingredients, stirring by hand with a rubber spatula until the dough comes together.
  4. Grease the bottom and sides of an 8-by-8-inch cake pan with 4 tablespoons olive oil. Put the dough into the pan, gently pressing it into shape. Top the dough with the remaining 4 tablespoons olive oil. Using all 10 fingers, gently poke deeply into the dough multiple times to aerate it, then let the dough rest for 1 hour.
  5. Preheat the oven to 350oF. Top the focaccia dough with 11⁄2 teaspoons salt and the rosemary. Bake in the middle of the oven for 25 to 30 minutes or until golden brown. Cool to warm, then slice and enjoy.

Photo Maren Caruso

The Best Gluten-Free Berry Scones Recipe

We love this gluten-free scone recipe by our friend, San Francisco food stylist and allergen-friendly recipe developer Jeffrey Larsen. With a vegan variation that creates equally delicious results, everyone can enjoy wonderful scones!

Gluten-Free Berry Scones Recipe with a Vegan Variation

Think of this as a foundation recipe. You can easily make basic scones by swapping the berries for 1⁄2 cup of currants or raisins or get fancy by adding cinnamon-pecan praline flavors. But if you do include berries (which we highly recommend, because man are they good!), go with frozen ones; unlike fresh berries, they don’t fall apart during preparation. No matter what, use full-fat sour cream; fat-free versions have thick- ening agents that will affect texture. Also, should you want to make extra for later (another good idea), freeze them uncooked in an airtight container or bag, then bake them straight from the freezer, no defrost or extra cooking time needed! Want to go vegan? Swap the butter for an equal amount of vegan butter and replace the egg and sour cream with 1/4 cup of your favorite alternative milk and 1/2 cup unsweetened applesauce, mixed together with the vanilla extract.
Servings 8 scones


  • 1-1/4 cup (150 grams) sorghum flour, plus more for dusting
  • 1/3 cup (34 grams) tapioca starch
  • 2/3 cup (96 grams) potato starch (not potato flour)
  • 2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon xanthan gum
  • 1/2 teaspoon kosher salt
  • 1 tablespoon orange zest or the zest of 1 lemon
  • 8 tablespoons (1 stick) cold, unsalted butter, cut into small pieces
  • 3/4 cup frozen blueberries or raspberries or 1⁄2 cup currants or raisins
  • 2 eggs used separately
  • 1/2 cup (125 grams) sour cream
  • 1 teaspoon pure vanilla extract
  • Coarse sugar for sprinkling (optional)


  1. Position the oven rack in the center of the oven. Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
  2. In a medium mixing bowl, mix together the sorghum flour, tapioca starch, potato starch, brown sugar, baking powder, baking soda, xanthan gum, salt, and citrus zest. With a pastry cutter or fork, cut butter into flour mixture until the mixture is crumbly and resembles a coarse meal, then add the berries.
  3. In a small bowl, beat 1 egg until very light and foamy. Add the sour cream and vanilla, then add the mixture to the dry ingredients and mix with a big spoon until all the ingredients come together. The dough will be soft and somewhat sticky, but should not be wet.
  4. Transfer the dough to a countertop dusted with 1 tablespoon of sorghum flour. Dust the top of the dough with a little sorghum flour, push the dough together until all dry ingredients are incorporated, then shape it into a large round 3⁄4-inch thick and 7–8 inches in diameter. Don’t play with the dough too much; the warmth of your hands will melt the butter. With a very sharp knife, cut the dough into 8 even triangles.
  5. Place the triangles 1 inch apart on the prepared baking sheet. In a small bowl, beat 1 egg, beat in 1 tablespoon of water, then brush scones with the egg wash. Sprinkle each scone with the coarse sugar and bake for 20 minutes, or until slightly golden brown and cooked through.

Photo Maren Caruso

Gluten-Free Cream Puffs with Vanilla Pastry Cream and Chocolate Ganache Recipe

If you’ve ever tried a profiterole, éclair, or gougère, you know the light, airy joys of choux pastry. What you might not know is how easy it is to make—even gluten-free— and how impressive the results are. So go ahead. Have a ball with these obsession-worthy gluten-free cream puffs you’ll want to make again and again.

This recipe can also make 8 chocolate éclairs, if you pipe, bake, and fill long strips of batter rather than dollops; or gougères, if you beat 11⁄2 cups Gruyère or cheddar cheese into the batter after adding the eggs. Puffs may be made 2 days ahead, kept in an airtight container, re-crisped in a 400°F oven 5 minutes, then cooled before filling. 

Servings 24 cream puffs


  • 3⁄4 cup (11⁄2 sticks) unsalted butter, cut into pieces
  • 1⁄2 teaspoon kosher salt
  • 11⁄2 cups your preferred gluten-free flour mix
  • 4 large eggs
  • 1 recipe Vanilla Pastry Cream (below) or 1 pint vanilla ice cream

  • 1 recipe Chocolate Ganache (below), warm, or any GF chocolate sauce


  1. In a heavy saucepan over high heat, bring to a boil 11⁄4 cups water, the butter, and salt. Lower the heat to medium. Add the flour, remove from the heat, stir vigorously to combine, then return to the heat, stirring, for 1 minute.

  2. Transfer the batter (a.k.a. pâte à choux) to the bowl of a stand mixer fitted with the whisk attachment. Let cool for 10 minutes. Beat in the eggs, one at a time, on high speed, until combined after each addition. Don’t worry if the batter is clumpy, like scrambled eggs, at first; it will come together. After the final egg has been combined, beat for 2 minutes more. 

  3. Preheat the oven to 425°F. Line two baking sheets with parchment paper. 

  4. Using a #40-size cookie scoop or a tablespoon, scoop about 24 (11⁄2 tablespoon) mounds onto the prepared baking sheets, leaving 11⁄2 inches between mounds. Bake in upper third of the oven for 10 minutes. Reduce
the temperature to 400°F and bake 20 minutes more. Remove from the oven. Using a skewer, poke 1 (1⁄4-inch) hole into the bottom of each puff to release steam and help retain crispness, then return the puffs to the turned-off oven for 30 minutes. Split each puff in half to make top and bottom pieces. 

  5. Scoop a heaping tablespoon of pastry cream onto each bottom piece, add a top piece, drizzle with chocolate ganache, and serve. 

Chocolate Ganache

Optional corn syrup ensures this chocolate sauce stays shiny. Use it right away or refrigerate, covered, for up to 3 weeks, then reheat before use.


  • 6 ounces (about 1 heaping cup) chocolate chips
  • 1 teaspoon light corn syrup optional
  • 6 ounces heavy cream


  1. Place the chocolate chips and corn syrup in a bowl.
  2. Heat the cream in a small saucepan over moderate heat until it just begins to bubble around the edges, but does not develop a skin.
  3. Pour the cream over the chocolate chips and stir until smooth.

Vanilla Pastry Cream

Pastry cream can be made up to 3 days in advance and refrigerated, with plastic wrap sealing its surface then covered.


  • 2 cups whole milk
  • 1/2 cup sugar divided
  • 4 large egg yolks
  • 1⁄4 cup cornstarch
  • 1/8 teaspoon kosher salt
  • 1/2 teaspoons pure vanilla extract
  • 2 tablespoons unsalted butter at room temperature


  1. Pour the milk into a heavy-bottomed saucepan. Sprinkle in 1⁄4 cup of the sugar, letting it sink, undisturbed, to the bottom. Without stirring, bring the milk to a very gentle simmer over medium heat, 5 minutes.

  2. In a medium bowl, whisk together the egg yolks, cornstarch, remaining 1⁄4 cup sugar, and the salt. 

  3. Whisk the hot milk mixture, then gradually whisk it into egg yolk mixture. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until the pastry cream simmers and thickens, 2 to 3 minutes. Remove it from the heat, then whisk in the vanilla and butter until smooth. 

  4. For smoothest results, pour the pastry cream through a fine-mesh strainer into a bowl, using a rubber spatula to gently force it through. Cover the pastry cream with plastic wrap directly on its surface to prevent a skin from forming. Refrigerate for at least 4 hours. 

Photo Erin Ng

Chicories Salad with Moscato Vinaigrette, Hazelnuts, and Pomegranate Seeds Recipe

A wonderfully simple yet elegant first course, this bright salad is also great for buffets because the lettuce stays crisp a good, long time.

Chicories Salad with Moscato Vinaigrette, Hazelnuts, and Pomegranate Seeds

At the farmers’ market, the many varieties of winter chicories inspire and delight with beautiful names like Castelfranco, Tardivo, and radicchio rosso di Treviso. In this salad, the bitter lettuces play nice with sweet and herbaceous fennel, peppery arugula, and a sharp vinaigrette. Tip: Slice the fennel at the last moment; it will discolor as it sits.
Servings 4 servings


  • 2 medium fennel bulbs trimmed
  • 21/2 tablespoons Moscato or Moscatel vinegar (or champagne or white balsamic vinegar) 

  • 1/4 teaspoon Dijon mustard

  • 5 tablespoons extra-virgin olive oil
  • Kosher salt

  • Freshly cracked black pepper
  • 3 cups winter chicories: a mix of endive, curly endive, radicchio, escarole, frisee, or other sturdy, bitter lettuces
  • 3 cups arugula
  • 1/3 cup pomegranate seeds
  • 1/3 cup toasted hazelnuts roughly chopped


  1. Remove the tough outer layer of each fennel bulb. Using a mandoline or a sharp knife, slice the fennel very thinly crosswise.
  2. In a small bowl, whisk the mustard into the vinegar until smooth. Whisk in the olive oil, in a steady stream, then season to taste with salt and pepper.
  3. Add the chicories, arugula, and fennel to a large salad bowl. Dress with the vinaigrette and season with salt and freshly cracked pepper, then sprinkle the salad with the pomegranate seeds and hazelnuts.

Gluten-Free, Vegan, Roasted Garlic White Bean Dip with Vegetables Recipe

Combining the delicious caramelized flavor of roasted garlic with creamy pureed white beans results in gorgeous flavor depth for this easy, elegant gluten-free, vegan bean dip recipe. Serve this bean dip with whatever you like. It’s good enough to spoon straight from the bowl!

Roasted Garlic White Bean Dip with Vegetables

Alanna Taylor-Tobin’s silky, lemony-garlicky roasted-garlic bean dip gets glamorous looks with a drizzle of olive oil and the accompaniment of colorful vegetables. Store airtight in the refrigerator up to 4 days.
Servings 2 cups


  • 2 heads garlic
  • Sunflower oil or other neutral-flavored cooking oil
  • 1 13-ounce jar or can cooked white beans, drained and rinsed
  • 1 lemon
  • Kosher salt and freshly ground pepper
  • 2 tablespoons olive oil plus more for garnish
  • Gluten-free crackers for serving
  • Assorted bite-size vegetables such as endive leaves, snap peas, and thinly sliced watermelon radish and purple daikon rounds, for serving


  1. Preheat the oven or toaster oven to 350ºF. Cut off and discard the top third of each head of garlic. Place the garlic heads cut side up on a small baking pan. Drizzle the cut sides with a little sunflower oil and roast until golden and tender, 20 to 30 minutes. Let cool.

  2. Squeeze or peel the cloves from their husks. Place the roasted garlic in a blender or food processor. Add the beans, zest of 1/2 lemon, juice of the whole lemon, 1/4 teaspoon salt, the olive oil, and 1 tablespoon water. Blend until smooth, scraping down the sides of the blender as needed. Add more water as needed for your desired consistency. Season with salt to taste. Transfer to a serving bowl and chill at least 1 hour to meld the flavors.

  3. To serve, top the dip with a swirl of olive oil and some freshly cracked pepper, and serve with crackers and sliced vegetables alongside.  

Photography Emma K. Morris


Gluten-Free, Vegan Chickpea Flatbread with Caramelized Onions Recipe

While dining at Central Market in the Northern California’s small town of Petaluma, we became so obsessed with their gluten-free, vegan, wood-oven-roasted farinata appetizer, we begged for the recipe. Reworked for the home cook, this pan-fried chickpea flatbread with caramelized onions and herbs is so pretty, delicious, and easy to prepare, it’s the ultimate one-size-fits-all appetizer.

Farinata Savory Chickpea Flatbread Recipe

Get ready for an addictive restaurant-quality appetizer that can easily be transformed into a light meal when topped with baby lettuce, roasted mushrooms, or anything else you fancy!
Servings 4 (8-inch) Farinitas


  • 41/2 tablespoons olive oil divided
  • Kosher salt and freshly ground pepper
  • 1 cup warm water
  • 1/4 pound chickpea flour
  • 1 large yellow onion
  • 1 large sprig rosemary
  • 4 sage leaves torn


  1. In a large bowl, whisk together 2 tablespoons of the oil, the warm water, and 1/4 teaspoon salt, then stream in the chickpea flour while whisking to avoid lumps. Let rest for 30 minutes.
  2. In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat until hot but not smoking. Add the onion, 1/2 teaspoon salt, and pepper to taste and sauté, stirring frequently, until soft and brown, about 20 minutes.
  3. Set the oven on broil. Heat an 8-inch cast-iron skillet until smoking.
  4. Add 11/2 tablespoons olive oil, then immediately add 1/3 cup batter to the pan, swirling it around to evenly coat the bottom. Top with 1/4 of the caramelized onions and the 1/4 herbs and broil about 8 inches below the heat until lightly browned, 3 to 4 minutes. Transfer to a platter or cutting board, slice into wedges, season with salt, and serve immediately.

Photo Craig Lee

GFF Magazine’s Great 14-Day Giveaway 2018

Thanks so much for participating in this year’s giveaway! Below are the winners, who we will contact via email.

Didn’t win? Don’t dismay! As a thank you for participating, you can score 35% OFF ALL PRINT AND DIGITAL BACK ISSUES between now and December 24! Use code WINNER at checkout. And thanks again for joining us. We promise more fun and ways to win in 2019!

Samantha R., Universal City, TX
Harry A., Bensalem, PA
Holly O., St. Petersburg, FL
Dana D.-, Knoxville, TN
Amy S., Gastonia, NC
Judy G., Tempe, AZ
Stephanie L., Corapolis, PA
Amanda Y., Chesapeake, VA
Julie R., Pineville, NC
Trisha M., Roaring Spring, PA
Ted D., Ann Arbor, MI
Alexandra Y., Sebastopol, CA
Laura N., Harrison, TN
Jessica D., St. Marcellus, MI


December 1: Enjoy Life Foods Jackpot!

Indulge in gluten-free snack heaven with a large gift basket filled with the most popular Enjoy Life Foods products. The winner of this prize will score an abundance of goodness: Mini Chips, Dark Morsels Baking Chocolate Snack Packs, Lemon Blueberry Poppyseed Chewy Bars,  Cocoa Loco Chewy Bars, Ricemilk Crunch Chocolate Bars, Ricemilk Chocolate Bars, Snickerdoodle Soft Baked Mini Cookies, Chocolate Chip Crunchy Cookies, Soft Baked Gingerbread Spice Cookies, Mountain Mambo Seed & Fruit Mix, Sea Salt Plentils, and Chocolate Marshmallow Grain & Seed Bars!
Prize Value: $150
Learn more about Enjoy Life Foods

December 2: 30 Fantastic Products from Canyon Bakehouse! 

“Toast” the holidays with delicious, wholesome breads, brownies, English muffins, and more from Canyon Bakehouse! This bountiful prize includes a dizzying array of delicious baked GF goods done right.
Prize Value: $150
Learn more about Canyon Bakehouse

December 3: Coconut Bliss Extravaganza!

Score a custom selection of divinely creamy, plant-based ice cream created with only the highest quality organic ingredients with this prize pack of 12 Coconut Bliss coupons, redeemable at your local store. You’ll also get a branded Chicobag, Love Bottle, bamboo spoon, reusable straw, up-cycled notebook and pen, Farm Fresh organic cotton T-shirt, and a smoothie recipe book. Enter now above!
Prize Value: $185
Learn more about Coconut Bliss

December 4: Sensational Nima Sensor Starter Kit!  

Eat without fear of being “glutened” with Nima Sensor’s portable sensor! This nifty gadget is perfect for GF on-the-go because it’s compact enough to carry with you and can quickly test your food and tell you whether it’s gluten-free or not. This prize features a Nima Sensor Starter Kit, which includes a gluten sensor, three test capsules, a charging cable, and a carrying pouch.
Prize Value: $289
Learn more about Nima

December 5: Purely Luxurious Peoni Skincare 

Treat yourself to the JB SkinGuru skincare system beloved by everyone from Oprah (who looks to owner Jennifer Brodeur for personal skincare advice) to GFF editor Erika Lenkert. Free of toxins, artificial fragrances, and gluten and made with organic ingredients, Peoni is a complexion game changer. This prize includes the complete Peoni regimen–a cleanser (Le nettoyant), toner (L’essence), anti-inflammatory, hydrating oil (L’extrait), and a light but powerful daily moisturizer (La crème).
Prize Value: $395 
Learn more about JB SkinGuru and Peoni

December 6: A Party for the Palate with Pamela’s Products!  

Cook, bake, and eat outstanding GF food with the help of a huge box of Pamela’s products. This prize features top-selling gluten-free mixes and treats, plus new organic pastas and paleo flours, and Pamela’s swag!
Prize Value: $200 
Learn more about Pamela’s

December 7:  Spectacular Schär Variety Pack! 

Load up the cupboard with an astounding variety of delicious GF crackers, cookies, breads, and more from Europe’s #1 gluten-free brand! The lucky winner will receive all that and more with this prize pack filled with mouthwatering Schär goodies.
Prize Value: $100
Learn more about Schär 

December 8: Kinnikinnick Allergy-Safe Indulgence!

Revel in GF/DF abundance with this delectable prize pack and gift certificate! This prize includes a $50 gift certificate plus an incredible selection of products free from dairy, peanuts, nuts and now SOY: panko-style breadcrumbs, blueberry bagels, English muffins, whole grain bread, white bread, angel food cake mix, vanilla wafers, animal cookies, ginger snaps, chocolate-dipped donuts, graham-style crackers, chocolate-vanilla sandwich cream cookies, chocolate chip cookies, and lemon-blueberry muffins!
Prize Value: $125
Learn more about Kinnikinnick


December 9: Taste Republic Pasta Party!

Indulge in $50 worth of Taste Republic Gluten and Grain Free Pasta, which is so startlingly fresh and delicious, you’ll never know it’s GF. Sweetening the pot, this prize also includes a 5-quart Original Green Pan Ceramic Non-Stick Covered Sauté Pan with Lid. Talk about a perfect pasta night!
Prize Prize Value: $99
Learn more about Taste Republic

December 10: Room & Board Perfect Party Starter Kit!

Host the holidays in style with this sleek entertaining starter kit from Room & Board, the stylish, modern furniture and home-decor store that helped us fancy up GFF headquarters. This party-ready prize includes two Fence tea towels, a Quarry serving board, Tamar cutting board, and Anya bowl!
Prize Value: $243
Learn more about Room & Board

December 11: ParmCrisps Cheesy Goodness!

Snack yourself silly or dress up soups, salads, and more with GF, protein-packed, keto-friendly oven-baked crisps made from 100% Parmesan cheese and herbs. With this crunchy-munchy prize, you’ll get to taste all the varieties of ParmCrisps, including Original, Jalapeño, and Black Sesame, plus you’ll receive ParmCrisp T-shirts for the whole family, a baseball cap, tote bag, and cutting board!
Prize value: $100
Learn more about ParmCrisps

December 12: Cup4Cup Complete Pantry Stocker!

Be prepared for any baking situation with this assortment of every product Cup4Cup produces—including their new fried chicken mix and bread mix! With famed chef Thomas Keller and a team of gourmet-cooking experts behind this brand, it’s no wonder everything is so darned good!
Prize Value: $110
Learn more about Cup4Cup

December 13: Rough Linen’s Kitchen Must-Haves Collection

Cook and serve with elegance with this gorgeous Orkney Linen Kitchen Must-Haves set of 1 bread bag, 2 tea towels, and 1 apron all made from top-quality, 100-percent linen by beloved San Francisco Bay Area boutique company, Rough Linen. There’s a reason we featured it in our holiday issue of GFF and you’ll find out why if you win this enviable prize.
Prize Value: $105
Learn more about Rough Linen

December 14: GFF Magazine Food Lovers’ Fantasy Collection!


Get your GFF on! The winner of this bounty will score 8 GFF back issues (for a total of 400+ amazing recipes), a GFF tote bag and chip clips, plus some surprise treats.
Prize Value: $130
Browse and learn more about GFF Magazine subscriptions

Gluten-Free, Dairy-Free Latkes with Horseradish Cashew Cream and Caviar Recipe


Gluten-free, dairy-free, and totally delicious, these three-bite potato pancakes go down easy, so make more than you think you’ll need! If you’re not worried about dairy and want to save time, you can sub sour cream mixed with horseradish for the cashew cream.


  • 2 medium russet potatoes peeled
  • 1/2 small yellow onion shredded or 1/2 teaspoon onion powder
  • 1 egg beaten
  • 3 tablespoons gluten-free flour blend
  • 11/2 teaspoons kosher salt
  • Neutral oil for frying such as safflower, canola, or vegetable
  • 1 cup Horseradish Cashew Cream see below or sour cream (if you’re okay with dairy)
  • 1 ounce caviar of choice for serving
  • Chives sliced, for serving


  1. Shred the potatoes on either a box grater or a mandoline fitted with a shredder attachment. Transfer to a bowl with enough cold water to cover the potatoes.

  2. In a large bowl, combine the onion, egg, flour, and salt. Drain the potatoes well, then mix them into the onion mixture until incorporated.

  3. Line a baking sheet with paper towels. Heat 1/4 inch of oil in a large skillet. Test for oil readiness: drop in a small piece of potato; if it sizzles, the oil is hot enough. Working in batches and using tongs, drop about 2 tablespoons of the potato mixture into the hot oil and lightly flatten. Cook for 2 to 3 minutes per side or until golden brown. If the latkes start to get dark too fast, lower the heat. Transfer each cooked latke onto the prepared baking sheet. Sprinkle with salt and keep warm in a 200℉ degree oven or serve immediately topped with Horseradish Cashew Cream, caviar, and chives.  

Vegan Horseradish Cashew Cream

Soak the cashews long before you start this delicious vegan substitute for sour cream. You can make it 2 days in advance and stored, covered, in the refrigerator. Use it to top latkes, holiday roasts, and baked potatoes.
Servings 1 cup


  • 1 cup raw cashews soaked for at least 5 hours or overnight and drained
  • 1/4 cup prepared horseradish
  • 1/2 teaspoon kosher salt
  • 1 tablespoon lemon juice


  1. Place the cashews, horseradish, salt, lemon juice and 1/4 cup water in a blender or food processor. Blend on high until the mixture is very smooth, adding more water, one tablespoon at a time, until the mixture is a creamy, spoonable consistency.

Recipe Oliva Mack McCool

Photography Heami Lee

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.

Discover 750+ fantastic gluten-free recipes like this one
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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 Annabel Hertz

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