What We’re Eating Now

November 16, 2021

Hello GF Friend!

It’s the holiday season! With so many opportunities for hosting noshing and sipping events over the next two months, I want to help make your entertaining as easy and good as it can be. So, we munched our way through dozens of store-bought GF cracker options to present you with the ones worth adding to your party platters. Read on to find out more.

I’ve also included a shockingly easy and fantastic cracker recipe. Seriously, you must try it.

And, to get the party started, festive dips and spreads that wow and fill tummies and hearts without costing too much time or money. 

Let’s get this party started! Finally!

GFF Faves: The Best Gluten-Free Crackers

No need to nibble on mediocre GF crackers! Our crackers roundup points you to the best nationally available gluten-free crackers for every occasion. We even included selections of classic varieties plus cheese and artisanal crackers, all of which are worthy of eating straight from the box or pairing with dips, spreads, and cheeses. Check them out here and leave a comment on the post if you think we missed a winner.

Non-Wheat Thins Gluten-Free Recipe

Buttery and salty with a hint of sweetness, these crispy non-wheat-thin squares are as easy to make as cookies and taste ridiculously good. Just make the dough in a food processor, roll it out, cut it into squares (or even circles—we have had great success using a small, round cookie cutter), and bake! Get the recipe

Roasted Garlic White Bean Dip

This creamy, slightly roasted garlicky dip is practically as easy to prepare as opening a can of beans. It takes just a bit of planning to roast the garlic, then the food processor does the rest. Pair it with crisp veggies and/or crackers. Get the recipe

Charred Carrot Hummus

I make this recipe often and keep it in the fridge for any-time snacking. I share it regularly too, always with a caveat that its modest looks belie its stunning sweet-savory flavor and silky texture. If you like roasted carrots, I promise you’ll be wild for this luxurious, unexpected dip. Get the recipe

November 9, 2021

Hooray for Thanksgiving, my favorite holiday. I see the annual feast as an opportunity to gather loved ones and show how doable it is to make everything GF and epic. To that end, I happily present you with truly wonderful recipes to round out your feast. Whether you’re new to avoiding gluten, have been at it for decades, or simply love great food and need some inspiration for your holiday menu, these recipes will wow everyone at the table. 

Keep this list around for the rest of the season to cut down on recipe research for all your holiday fetes and happy reading and eating, 

Turkey, Stuffing, and Gravy

This is a snapshot from our annual feast, including the crazy-good, savory-sweet gravy, wildly unique stuffing, and moist and tender turkey, all of which is part of the famed Thompson Turkey recipe: the article and recipe will tell you why this has been our family tradition for nearly 50 years. It’s ambitious but not much harder than other turkey and stuffing recipes, and spectacular. 

Yummy, Comforting Sides

Yes, the above dinner rolls are amazing, and they’re baked in a muffin tin. Easy! Plus stuffing, potatoes, and carrots for color and flavor at the table!

Gluten-Free, Dairy-Free Dinner Rolls 

Cornbread Dressing

Twice-Baked Japanese Sweet Potatoes with Miso

Crispy Smashed Potatoes

Yukon Gold, Sweet Potato, and Caramelized Fennel Gratin

Roasted Carrots with Lemon-Tahini Sauce

Great, Festive Greens

Now’s the time to go big on brussels sprouts. They’re delicious, economical, and easy to make in large batches. Green beans also offset heavier dishes at the table, while a spinach souffle adds a comfort-classic touch. I’ve included two special salads here, too, including one that celebrates the season with roasted squash!

Bourbon-Glazed Brussels Sprouts with Pecans and Bacon

Caesar Brussels Sprouts

Garlicky Roasted Green Beans

Spinach Soufflé 

Butter Lettuce Salad with Pears, Buttermilk-Blue Cheese Dressing, and Candied Walnuts
 

Roasted Acorn Salad with Pink Peppercorn Vinaigrette

The Grand Finale

It’s pie season, and we’ve got great recipes if you’re excited to bake from scratch. And if you’re not, scroll down to learn about one of our partners who makes absolutely irresistible GF pies that also happen to be vegan too. 

Better Pumpkin Pie (with vegan option)

The Perfect Piecrust Recipe (with vegan variation)

Kabocha Hazelnut Tart

Spice Squash Cake with Chai Whipped Cream

October 19, 2021

Wow is this year moving fast! Just a second ago it was summer, now it’s sweater weather, also known as the gateway to comfort-food season. And there is no vegetable more comforting than the potato. A good source of vitamin C and B6 and undeniably delicious, it’s also extremely versatile since it welcomes a dazzling variety of seasonings and can be baked, boiled, fried, mashed, riced, and even used as a starring dessert ingredient. Did I mention it’s super easy to cook? Surely you already know the various glories of potato cooking and eating, but perhaps you don’t have the following recipes in rotation. You should.

I share the twice-baked Japanese sweet potato once again because it is ALL THAT and more, for tonight or holiday menus. Smashed potatoes I use as a base for GF eggs Benedict but also as a side. Throw some chimichurri or spicy aioli on them and it’s a whole new world. Indian-spiced cauliflower with potatoes is so comforting, it’s an edible hug, while sweet potato pie is heaven in a pie tin. Speaking of heaven, if you don’t know about our recipe for tater tot waffles, which requires nothing other than a waffle iron and some GF frozen tots, you’re in for a revelation!

Twice-Baked Japanese Sweet Potatoes with Miso

If you love baked potatoes and sweet potatoes, try this twice-baked version. It’s savory-sweet and sensational thanks to maple syrup, miso, and sesame oil. The recipe calls for boniato potatoes, aka Japanese sweet potatoes, but any good sweet potato will do. Always check that your miso is gluten free—a few of them are not. Get the Recipe

Crispy Smashed Potatoes

Easy-peasy using just three ingredients, this recipe shows off all the Yukon gold potato’s star qualities. Think crispy on the outside, light and fluffy-creamy on the inside, and slightly salty to counterbalance the vegetable’s mild sweetness. It’s the perfect accompaniment to any meal (if they don’t get eaten straight from the oven). Get the Recipe

Crispy Chickpeas with Rice, Sweet Potatoes, Avocados, and Greens

Here is a fast and easy main course that’s also vegan. As beautiful as it is nourishing and delicious, it’s an idyllic fall dish, and leftovers make for a fast and tasty next-day lunch! Get the Recipe

Indian-Spiced Cauliflower, Potatoes, and Peas

This vibrant, flavorful vegan side dish also works as a light main course when served alongside a green salad. The cauliflower and potatoes are slow-cooked with fragrant spices on the stovetop until the veggies are soft and have a light crust. Get the Recipe

Sweet Potato Pie

If this isn’t already your go-to fall dessert, it should be! A classic sweet potato pie with a flaky teff-flour crust and a decadent sweet potato custard filling, it’s topped with whipped cream and candied pecans for the win! Get the Recipe

October 12, 2021

Squash, Anyone?!

Can you feel it? The crisp hints of fall are in the air and in the markets. And that means it’s time to celebrate fall squash while it’s at its delicately flavorful best.

This is the time of year when slicing squash, sprinkling it with olive oil and salt, and roasting it results in simple, wholesome pleasure. (Ditto roasting the seeds!) Or cooking and mashing it adds flavor and color to lasagna. And stir-frying it with coconut milk and spices results in a fabulous curry. Heck! It’s even this season’s prime dessert ingredient (Hello, pumpkin pie). The recipes below prove the point and hopefully give you reason to load your grocery cart with the nutrient-rich deliciousness that is fall squash.

Butternut Squash Lasagna Rolls

If you love the idea of lasagna without the labor, check out this dish. It shows you how to make lasagna roll-ups! Follow the recipe for fantastic creamy squash-based filling and a luscious green bechamel sauce or use the method and your own favorite fillings. It’s ALL good! Get the Recipe

Kabocha Squash Curry

Creamy, hearty, and fast to prepare with common ingredients, this squash-and-chickpea curry can be a lifeline for weeknight dinner, with epic work-lunch leftovers. Want it vegan? Sub the chicken broth for a vegetable-based broth. Get the Recipe

Lentil and Roasted Squash Salad with Bitter Greens and Spiced Pumpkin Seeds

Squash can make a salad a meal, especially when it’s paired with lentils. This particular version, with greens and seeds, is an edible love letter to your health and the season. Get the Recipe

Pork Chops with Brown Butter–Vinegar Kabocha Squash

The oven does most of the work for this simple feast where juicy, gluten free pork chops partner with caramelized squash and garlic and savory-tart, vinegar- kissed browned butter. Get the Recipe

September 21, 2021

Hello GFF Friend!

When I first went GF 24 years ago, I pretty much had to give up pasta. There weren’t great, readily available options out there and I’d always rather go without than go with mediocre (or more specifically mushy, gummy, starchy, yucky).

But no longer!  As you probably know, fantastic gluten-free dried pasta is everywhere.

With the basics covered, the question becomes more exciting, as in, What sauce should you make?  Below are some of my very favorites, which are easy and fast to make and even easier to love.

Lazy Tomato Pasta Recipe

If you want a fantastic dinner that requires about 5 minutes of prep and can be on the table in half an hour, make this recipe! Its simplicity belies its deliciousness, especially if you use in-season tomatoes. Get the recipe

Fettuccine with Roasted Butternut Squash, Bacon, and Red Onion

Gluten Free Fettucine

There’s no way I can describe how incredible this dish is. You simply must make it to discover what will undoubtedly become a house favorite. Bonus: we’re coming into butternut squash season, which means the lackluster out-of-season squash available in markets year-round will be replaced by squash at its full-flavored, savory-sweet best. Get the recipe

Linguine with Clams

This was my mom’s favorite pasta dish while I was growing up. Even though I wasn’t a big seafood fan, I loved it then as much as I love it now. My daughter, who is picky about seafood, is equally enamored, which leads me to believe that a great linguine with clams dish is simply irresistible. Get the recipe

September 14, 2021

Hello and Happy Autumn. I hope yours is starting off well. I’m here in San Francisco, thinking about chicken. 

When I first started working in the digital media back in the days of the “dot-com boom,” I was told that the three most popular search terms on the internet were “chicken,” “hair,” and “sex.” Not all together, thank goodness. At the time, my thinking was that a heck of a lot of people are seeking good ways to cook chicken…and determine their next hairstyle…and, well, whatever else! 

We’ve come a long way since then. Today, when I researched top Google search terms globally, none of the above even made the top 100. The highest three ranking honors went to “youtube,” “facebook,” and “whatsapp web.” 

But I’m still confident there are plenty of people looking for the best ways to cook chicken. So I wanted to share the following recipes with you. The recipes themselves are brilliant, but more important are their cooking methods. Trust me and read all of these before you make another chicken dinner. Once you know these cooking tactics, you can apply them to all of your chicken recipes with vastly improved results. 

Don’t like chicken? All’s not lost! Make one of my all-time favorite halibut recipes or take advantage of the last throes of summer tomatoes with this epic, painless, vegan, GF recipe for Tomato-Cucumber Gazpacho. Or just scroll to dessert! 

Best Baked Chicken Ever
When we shared this recipe with PopSugar long ago, it was the most popular recipe they’d ever shared. Read it and you’ll think it’s too easy to be as special as it is. After all, it requires just two ingredients, chicken and salt. But here’s the thing: the one-two of salting the chicken well in advance and then cooking it at first under the broiler and then at a low temperature results in chicken that’s simultaneously impossibly crispy and juicy. While this recipe calls for a whole deboned chicken (highly recommended), I follow the directions when making chicken breasts or thighs with equally wonderful results. Get the recipe

To-Die-For Brick Chicken
Oh, this recipe. I make it ALL. THE. TIME. Why? Because it’s a one-pan whole-chicken meal that feeds a family, delivers ridiculously tasty chicken and even tastier potatoes and caramelized red onion. Learn how to crisp the skin in the pan, add yummy vegetables to the bottom, and cook it to perfection and you can alter this recipe to create all kinds of amazing meals. Get the recipe

Perfectly Poached Chicken
Poached chicken may sound and look boring, but it’s the foundation for many delicious dishes! Want to add shredded chicken to any salad or to a GF quesadilla or chicken salad? Poach it and you’ll avoid the dry unpleasantry that often comes with baked or roasted chicken.  Or just follow this entire recipe. With Amaranth Rice and Fish-Sauce Citronette, it’s a next-level lunch or light dinner. Get the recipe

Pan-Fried Chicken
If you’ve got a pan, a chicken breast or chicken tenderloin, an egg, and some GF bread crumbs or flour, you’ve pretty much got what it takes to make a delicious chicken-fried steak or chicken milanese (think chicken fingers, but as a steak!). This recipe shows you how it’s done, using GF bread crumbs and herbs. It also includes a recipe for a wonderful salad with herbed vinaigrette. But if you do nothing but make the chicken, you’ll learn how to make something that’s eternally customizable; for example, if you add lemon-caper-butter sauce and you’ve got chicken piccata or add some grated parmesan to the breading and top with a generous snowstorm of shredded mozzarella cheese and serve over a puddle of warm marinara sauce and—voila!—you’ve got chicken Parmesan. Get the recipe

Roasted Chicken
You can find a gazillion whole roasted chicken recipes online. But what about chicken legs? They’re hearty, affordable, forgiving in the oven, and make great leftovers. This recipe shares a delicious Indian-spice marinade, making this crowd-pleaser even more pleasing. Get the recipe

And now for something totally different and chicken-free…DESSERT!

Coconut Cardamom Rice Pudding with Pineapple-Kiwi Topping

Summer may technically be behind us, but we can still enjoy sunshine flavors. This recipe is another one that can be easily modified. Make it DF by subbing unsweetened coconut cream for cream. Try different seasonings, like cinnamon, nutmeg, or both. Switch up the topping or skip it altogether. Or just make this awesome dessert as instructed. It also makes for a great breakfast. Get the recipe

August 30, 2021

Nothing says backyard cookout deliciousness like a fresh, bubbling fruit pie. So, never mind that this newsletter points you to a fantastic, easy, crowd-serving red berry pie made in a sheet pan and extra flavorful thanks to a punch of lime juice. The real gem here is its crust recipe. Versatile, easy to work with, and made from a handful of common GF ingredients, it’s the one to turn to every time you want to make any kind of pie forevermore.

Of course there’s more, just in time for Labor Day. We all have our favorite grilled main courses. One of mine, which I’ve shared before, is Peanut Butter Chicken. But I find it harder to round out the menu with sides that keep effort down, feed crowds, and impress all at once. So, to take the labor out of your weekend cooking, I’m sharing some easy-pleasy side dishes, too, plus a fantastic carrot cake from my friend Heather Hardcastle of Flour Craft Bakery & Cafe (with outposts in Marin and San Francisco, California). She’s got a beautiful new GF cookbook out, and this must-make cake recipe is in it.

Red Cabbage and Fennel Slaw with Horseradish Vinaigrette

A winning combo of crunchy vegetables, herbs, and spicy horseradish, this vibrant salad has a touch of mayo, which means it can’t sit out all day. But no matter! Pair it with a sandwich or grilled meat or chicken and It’ll disappear quickly anyway. Get the recipe

Grilled Potatoes

So simple, so pretty! This three-ingredient recipe can be made on a grill or a grill pan. But best of all, it results in decorative disks that can partner with pretty much anything. Get the recipe

Quick Pickles

Crunchy, colorful snacking is a fun part of backyard dining. If you’re serving anything spicy, add some refreshing pucker with these pickles. Get the recipe

Classic Carrot Cake with Vanilla Bean Cream Cheese Icing

Here carrots, nuts, and warm spices are baked into a moist but sturdy cake. Paired with creamy vanilla-bean cream-cheese icing, it’s truly perfect for any occasion. Get the recipe

Red Berry and Lime Pan Pie

Nothing says “casual summer party” like this gorgeous. rustic pan pie. Loaded with sweet, juicy berries and topped with an impressive-but-simple buttery lattice-style crust, this pie has it all. Get the recipe

August 18, 2021

Hi!

I hope you and yours are doing well. It’s super weird here in San Francisco. I personally know five vaccinated people who have Covid (not bad cases, but still!). And with the opening and closing of businesses every time a staff member tests positive, it’s obvious that nothing will “be back to normal” anytime soon. Plus, it feels like summer’s coming to a close before it’s barely begun (thanks, San Francisco fog).

Still, there’s much to be grateful for. Flowers are blooming. Farmers markets are overflowing with epic summer produce. And most celebratory after a genuine hell year, kids are returning to school.

In fact, as I type this, my junior-editor daughter, Viva, who critiques all the recipes we create at GFF to let me know if they’re “kid approved,” is milking the remains of the season by hosting a sleepover. In celebration, I’m about to whip up fantastic and oh-so-easy GF crepes. They always kick off the day with joy, and right now I’m all for that!

Below, in step with the coming of school, I share more joy-inducing recipes for snack, lunch, treats, and weeknight dinner. All are kid (and adult) approved, easy-to-prepare with simple ingredients, and truly worth making. I hope they bring you and your family some edible happiness as we continue to navigate these tiresome times.

Gluten-Free Chicken Parmesan

gluten free chicken parmesan recipe

Who doesn’t love a good chicken parm? It’s a reader favorite here at GFF. Crispy breaded chicken, tangy sauce and gooey cheese—yum! It’s so comforting and satisfying for the whole family after a long day at school or work. This version comes together in about an hour, but half the time is hands off. Use chicken cutlets or thin-cut chicken breasts for quick, even cooking. Get the recipe

Gluten-Free Chicken Sandwiches with Green Goddess Dressing

I like to remind readers about this recipe from time to time because it really is a next-level sandwich with little effort. I made it last week and again remembered what rich rewards come from pounding out and pan-frying chicken (do it once, then refrigerate and use it for a couple days) and layering it with homemade green goddess dressing, crunchy cucumber, and more. Sub the chicken for roasted portobello and you’ve got a vegetarian option! Get the recipe

Smoky Manchego Popcorn

Not just for movie night, this popcorn is one of my favorite anytime snacks. It’s loaded with flavor, works well with any type of shreddable cheese and is totally addicting (you’ve been warned!). Get the recipe

Vegan Salted Tahini Chocolate Chip Oatmeal Cookies 

I must admit I’m obsessed with these amazingly delicious, rich and buttery cookies. Oats and tahini add substance, fiber, and nutrition, but I’ve also substituted whatever I have with fantastic results. Plus, gooey bittersweet chocolate chunks and flecks of sea salt make them irresistible to kids of all ages. Get the recipe

July 28, 2021

Hooray! Now that corn is in season, we all have better chances of shucking store- or farmers-market-bought ears with confidence that the revealed kernels will actually be plump, juicy and deliciously corny rather than the off-season sad, thirsty tease of what could be. Still, the annual period in which corn is at its sultry, sweet best is fleeting, and it’s happening pretty much now. To take advantage of the annual harvest, I happily share with you the following corn-centric recipes.

Cheddar and Corn-Flour Dutch Baby with Roasted Sweet Corn and Cherry Tomatoes

Yes, this dish is gorgeous. But better still, it’s whipped up easily on the stovetop for breakfast, lunch, or a light supper, and it’s a fantastic showcase of bright summer flavors. Get the recipe

Split-Rail’s Gluten-Free Spaghetti with Arugula Pesto, Corn, and Anaheim Chili Pepper Recipe

She ain’t much to look at, but this pasta with a simple, spice-kissed homemade pesto is truly delicious. Bonus: iit comes together in about the same amount of time as it takes to boil water. Get the recipe

Cherry-Berry Corn Flour Cobbler

Okay. So it’s not exactly a corn recipe. But it IS so totally summer, easy, and made with corn flour. Plus, it’s just ridiculously good.  Get the recipe

Want more corn recipes? Try these!

Indian-Style Grilled Corn (it’s got feisty seasoning!)

Pasta with Corn and Tomatoes (you’ll learn how to make and use corn stock!)

Chilled Sweet Corn Soup with Red Bell Pepper Puree (the perfect hot-weather dish!)

July 16, 2021

Hello GF Friend!

I have a confession: I’m not really a fruit person. Apples aside, I usually forget how tasty and satisfying it is. I suppose that’s easy enough at other times of the year. But it’s impossible during summer. This is when strawberries actually taste like strawberries, raspberries reward with infinitely more than a cute rosy look, blackberries beg for purple-fingered plucking, and blueberries boast the undeniable sweetness of the season. Bursting with seasonal ripeness, berries are simply irresistible. Even moreso when they’re gathered at a local farmers market or garden.

In celebration of the berry in all its summer splendor, I share with you fantastic berry recipes that are ripe for making right now! 

And hey! Here’s another sweet treat: our friends at Schär have partnered with us to offer you a FREE SNACK BOX! Scroll to the end of this newsletter and follow the link to a quick, fun game and a guaranteed special delivery straight to your home. 

Happy Reading and Eating!

Farmer Chiarello: Bourbon, Blackberry, and Tea Cocktail

This lightly caffeinated, slightly sweet bourbon cocktail screams relaxing afternoon by the pool. No pool? No problem. Make a batch, invite some friends over, pour over ice, and you’re instantly on vacation. Get the recipe

Spinach Salad with Poppy Seed Dressing and Berries

gluten free salad

Brightly-colored, ripe berries make this salad as delicious as it is pretty. Creamy avocado, crunchy toasted almonds, and a lively poppy-seed vinaigrette balance the sweetness. Arrange the salad on a large platter for maximum wow factor. Get the recipe

GF/DF Lemon Custard with Glazed Blackberries and Flaxseed Crumble

You won’t believe how creamy-tangy this GF/DF custard is. Topped with sweet glazed blackberries and crunchy, wholesome flaxseed granola, it’s flat-out fancy, not to mention memorable. Try it and I promise you’ll be wowed. Get the recipe

Berry Galette

A simple, rustic crust that can be used for any dessert tart effortly coddles sweet, juicy berries in this stunning presentation. Use any  berries during summer or try the crust with apples in the fall. Get the recipe

GF/DF/Vegan Peach and Blueberry Crumble Recipe

Ah, the crumble. So easy. So satisfying. So summer. This one combines two luscious summer fruits and a crunchy, cookie-like topping. The recipe uses a gluten-free flour mix, so there are just a few ingredients required, and it comes together quickly. A scoop of dairy-free or regular ice cream takes it over the top! Get the recipe

July 16, 2021

Hello! It’s full-blown summertime, so let’s talk one of the season’s greatest stars: the tomato!

Summer tomatoes are a totally different fruit than the mealy, pasty grocery-store versions available year-round in supermarkets. You know what I’m talking about: bursting with juicy real-deal tomato-ness, naturally vibrant, full-flavored, and incredibly diverse in color, shape, and taste thanks to the many varieties. Better still, they’re the most versatile fruit. So, now’s the time to take full advantage with the following recipes that celebrate the glorious summer tomato! Bonus: they’re so quick to make, you can get in and out of the kitchen quickly and get on with summertime freedoms. 

Happy Reading and Eating!

Heirloom Tomato Salad with Fig-Balsamic Reduction

This show-stopping recipe is a fancier version of a traditional Caprese salad. The simple dressing (only three ingredients!) helps push it to star status. Use any kind of tomatoes, but for best results, make sure they’re fresh, ideally local, and lip-smacking ripe. Get the recipe

Tomato, Basil, and Gruyère Tart

This beautiful, crowd-pleasing, oh-so-impressive tart has a crust that is so easy to make and tasty, you’ll want to repurpose it for other savory summer tarts. A simple filling of tomatoes, gruyere cheese, and pesto is a classic summer combo, for good reason. Get the recipe

Seed-Studded Tomato and Cucumber Salad

Refreshing and colorful with satisfying crunch, this salad turns a few fresh ingredients and pantry staples into an affair, be it a snack, light lunch, or side, all made lickety-split. Get the recipe

Party Hummus with Herbed Olive Oil and Tomatoes

This elevated hummus is an easy party-worthy appetizer. It can be made wholly from scratch or with store-bought ingredients. Serve it with gluten-free pita, crackers, or bell pepper slices. Get the recipe.

Roasted Cod, Potatoes, and Tomatoes 

For this simply elegant roasted cod dinner, tomatoes are roasted with garlic, herbs, and briny olives while the cod cooks atop potatoes with just a pat of butter and sprinkle of capers. Since the recipe uses only two parchment-lined baking sheets—clean up is a breeze! Get the recipe.

July 8, 2021

It’s hot! BBQ season is in full swing in most parts in the country, the country is “opening up” (I even saw two movies last week—in a theater!), and more people are gathering. This  calls for cool, crowd-pleasing side dishes that are as delicious as they are simple to make. So, this week I’m tossing you some fantastic summer salads. Bonus: they travel well or can be made in advance!

Shaved Summer Squash Salad with Cherry Tomatoes and Sweet Corn

Vegetable gardens and farmers markets overflow with fabulous produce this time of year. This pretty, tasty and textural raw salad shows off three summer favorites. Use multi-color cherry tomatoes for more color pops or use all yellow for a sunny, monochromatic vibe. Get the recipe

Chickpea Tabbouleh Salad

Use mostly pantry staples and whatever herbs you have on hand for this wholesome salad. It’s packed with fiber and protein, easy to prepare and is a great make-ahead option because it gets better as it sits. Make extra because leftovers are perfect for a light, satisfying lunch. Get the recipe

Grilled Zucchini with Pistachio and Mint

In this addictive, incredibly simple dish made on a grill pan or grill, Arab-Sicilian flavors of pistachio, vinegar, and mint transform humble zucchini into something shockingly special. Get the recipe.

Shaved Snap Pea Salad with Toasted Almonds and Whole Citrus Vinaigrette

Here, thinly sliced snap peas with a bright, citrus dressing are elevated by tgrated hard-boiled egg, pecorino cheese and toasted Marcona almonds. Substitute regular almonds if you have trouble finding Marconas (though they are available at most grocery stores). To travel with this salad, keep all elements in separate containers, then combine them just before serving. Get the recipe

Berry Shortcakes with Whipped Crème Fraîche 

For a quick to-go dessert, make a batch of these easy biscuits, macerate some berries, and whip up some crème fraîche. Store all ingredients separately until it’s time to serve. For an even quicker dessert, skip the biscuits and top your favorite berries with this tangy whipped crème fraîche. It’s genius—and special enough for a party! Get the recipe

June 12, 2021

Happy June!

I hope you and yours are well. We’re gearing up for summer here, with a few road trips and aspirations of fun in the sun. But before that, we’ve got an important holiday ahead: Father’s Day! 

Every Mother’s Day and Father’s Day, I wonder: why is it that media usually suggests that Mom wants breakfast in bed and flowers on her day and Dad wants barbecue and gadgets? 

I suppose stereotypes exist for a reason. For example, I’m a mom and I would prefer my family slide a tray of morning goodies and a gift certificate to a spa under my resting nose than ply me with grilled meats and a state-of-the-art spatula in the afternoon. (Though I’ll happily accept either or both!)

But I’m a focus group of one and we all have different tastes and preferences. So, this year, in honor of all the unique, deserving Dads out there, I present you with a variety of edible ways to show him you care, be it with a breakfast bounty, a sensational supper, or a make-and-deliver edible gift.

And hey, if you have no celebrations planned or no one to celebrate, you can always make these for yourself! They’re worth the effort, and so are you!

Vanilla-Glazed Old-Fashioned Sour Cream Doughnuts

Homemade GF doughnuts? Heck yes! And easier than you think! So, for the morning-person Dad, surprise him first thing with delicious GF doughnuts and a mug of his favorite hot beverage. Bonus: you and he can split the leftovers! Get the recipe

GF Pasta with Prosciutto-Cream Sauce and Petite Peas

Gluten Free Pasta Dish with Prosciutto Cream and Peas

Fast, elegant Dad dinner? Here it is: GF spaghetti with prosciutto- and pea-dotted cream sauce. Get the recipe

GF Caramelized Asparagus and Goat Cheese Tatin

Whether for brunch, lunch, or a light dinner (add a salad), veggie loving dads will be delighted with this insanely tasty tart. Get the recipe

Mixed Grill with Salsa Verde

May 24, 2021

Hello! 

Outdoor dining season begins with Memorial Day! And with it come the joys of gathering friends and family for casual, alfresco meals. This year, it’s feeling especially celebratory. So, I thought I’d gather a few wonderful, crowd-pleasing dishes that can be made or at least prepped in advance and work well when sitting out at the table for a while. 

Also, we partnered with one of my all-time favorite bread companies, Canyon Bakehouse, to spread the word on some new, awesome products being released just in time for summertime fun. Click here to 1) learn what’s new (hint: they’re essential for cookouts), 2) discover the differences between their stay-fresh and frozen bread selections, and 3) find out where to score a $1.50-off discount coupon for all their buns and rolls! 

Ready, set, feast!

Braised and Glazed Spare Ribs

I love these ribs because they’re super juicy and delicious. Plus they have a tangy-easy sauce that’s made from the rub mixed with the cooking juices and vinegar. Rub and refrigerate the ribs the day before (or an hour before cooking), then stick the ribs in the oven or on a covered grill for 2 hours the morning of, and your main course practically makes itself. Get the recipe

Spinach Salad with Poppy Seed Dressing and Berries

gluten free salad

This salad is so festive. Just look at it! I wish you could taste it from here, because the tangy-sweet poppyseed dressing that accompanies it is fantastic. Keep the salad in the shade, spray the avocado slices with a little lemon juice, and serve the dressing on the side, and this star salad will keep at the table longer than it takes to get devoured! Get the recipe

Torta Sabiosa (“Sand Cake”) with Balsamic Strawberries and Whipped Crème Fraîche

gluten free cake recipes

A cross between an angel food cake and a pound cake, this fluffy, heavenly cake  is so light and delicate, it’s a miracle it holds together when sliced. But thank goodness it does. . . just long enough to make it into your mouth. Made ahead of time and served with the berries on the side, it’s an epic serve-yourself dessert. Get the recipe

May 19, 2021

Hello! 

With vaccinations spreading across the country, schools wrapping up for summer, and practically everything opening for business, schedules and social opportunities are suddenly going from the slow lane to the superhighway. It’s enough to give a person whiplash! It made me wonder. After a year of stress baking, cooking projects, and hibernating and a bounty of new reasons to get out of the house, are you ready for quick meals that you can whip up, enjoy, and move on? If so, browse on, because that’s what’s on the menu for this week’s newsletter!

Grilled Eggplant and Zucchini with Quinoa and Feta

This dish with lemon-kissed dressing and pine-nut crunch is so satisfying, it’s easily a meal. But once you taste how delicious it is, you may just want to add it as a side to your Memorial Day menu, too. Don’t worry if you don’t have a grill; a grill pan works great! Another thing: this recipe is as much a method as it is a dish; substitute any veggies you wish or swap rice for the quinoa and it’s still awesome! Get the recipe

Miso-Glazed Gluten Free Soba Bowl

This humble meal has astounding flavor and texture thanks to miso, honey, beef broth, ginger, and roasted broccoli and sweet potato add texture. Make sure to use gluten-free soba noodles (some contain wheat) or swap for brown rice pasta or GF ramen noodles. Get the recipe

Roasted Sausage, Peppers, and Fennel

gluten free sausage recipe

Who doesn’t love a sheet pan supper? This one is one of my favorites because the sausage pairs beautifully with the caramelized flavors of roasted peppers and fennel. Get the recipe

Sautéed Salmon with Green Beans, Tomatoes, and Sherry Vinaigrette

It takes just seven ingredients and about 20 minutes to create four-star results with this magical recipe taught to me by a James Beard-winning chef friend. Make it once and it’ll earn a place in your dinner rotation. Get the recipe

Strawberries and Brown-Sugar Sour-Cream

Growing up, this was one of my favorite desserts: mix sour cream and brown sugar in a bowl, dip fresh strawberries in, and eat! It’s still good enough to inspire me to scoop bites of the sweetened sour cream straight from the bowl. But if you want to be fancy, you can serve the sour cream and brown sugar in separate little bowls, then dip the berry first in the cream and then in the sugar. Get the recipe

May 5, 2021

There’s so much to celebrate this week, I’m popping into your inbox again with some Mom’s Day thoughts. 

I’ve never been a fan of going out to eat for Mother’s Day. Restaurants are crowded, staff wants to turn tables to accommodate the throng, and all I really want is quality time with my family, albeit ideally without having to work for it.

If you’re a mom and feel the same, forward this email to your family and tell them which recipe(s) to cook for you. Or, if you’re honoring a maternal figure in your life, use the recipes below craft a tasty, totally GF breakfast, dinner, tea cake, or cocktail in her (or his) honor. Finally, if you’re on your own, take a moment to appreciate yourself for caring for you. (It’s a never-ending job!) Then do something extra nice for yourself, maybe even in the kitchen! 

Along with a little elbow grease, all you’ll need to add is love, and that happens naturally anytime you make something for someone. Here’s to momming, being mommed, and people everywhere who have helped us feel nurtured. 

Cardamom-Spiked Pink Panther

If you’re looking to toast Mom, yourself, spring blooms, or the growing sense of freedom sweeping the nation, here’s a lively, refreshing, and very pretty cocktail that will add to the cheer. Get the recipe

Shiitake Mushroom, Bacon, and Gruyère Frittata 

A gift that keeps on giving, this frittata ups the classic Gruyère cheese and bacon ante with fantastic mushrooms, and leftovers can become next day lunch or dinner. Get the recipe

Grilled Skirt Steak Salad with Charred Tomatillo Salsa

This nearly effortless, elegant salad can be made on the grill or in a grill pan. Regardless, the steak needs to marinate for a couple of hours, so plan ahead. Also, you can easy sub store-bought salsa verde for an even easier but still special lunch or dinner. Get the recipe

Lemon Blueberry Tea Cake

Perfect as a drop-off gift or a “C’mon, let’s hang out over tea and a treat!” moment, this luscious loaf cake with a lemony glaze turns teatime into a celebration. Get the recipe

Erika Lenkert
GFF founder/editor

P.S. Wanna learn more about us? You can do it here.

Erika Photo Emma K. Morris

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