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Kañiwa Avocado Salad with Aji Amarillo

June 30th, 2011 at 10:12 am by Lisa - Gluten Free Foodie
I love the textures, colors and flavors of this beautiful summer salad.  This is the perfect side dish for your favorite seafood  dinner. It is also great as a main course on its own.  This salad really is wonderful anytime of the year but it is perfectly lite and satisfying for a warm summer day. This Kañiwa Avocado Salad with Aji Amarillo is easy to make but looks like you made so much effort! It is fun to make, so enjoy your creative spirit.  The Aji Amarillo adds a little kick so keep some extra on the table if you and your guest want a big kick ... add more!  
Ingredients
1 cup Zócalo Gourmet Kañiwa Grain 2 Avocados, large and ripe 1/4 tsp Matiz smoked sea salt 1 Tbs. Spanish Olive Oil, plus more if desired to garnish fresh ground black pepper, season to taste 2 roasted garlic cloves, mashed 2 stalks or 1/4 cup Spring onions, sliced thin Aji Amarillo paste 2 1/2 cups water
Boil the water and Kañiwa grain in a pot until the water is absorbed and the grain has expanded.  Approximately 15 minutes.  Remove from heat and fluff with fork.  Add smoked sea salt, black pepper, roasted garlic and 1 Tbs. of Spanish olive oil. Mix well. Slice the avocado and onion into thin slices.  Use a metal pastry ring to make the form.  Place the metal ring on the plate.  Add a big scoop of Kañiwa grain to the bottom of the ring.  Use the bottom of a measuring cup to press the Kañiwa grain down firmly.  Add the layer of sliced avocado.  Add another layer of Kañiwa grain and press firmly.  Remove the ring. Garnish the top with small sections of avocado, onion slices.  Add the Aji Amarillo to the top of the salad and around the plate.   
Variations of this salad - add another layer with cheese, tomatoes, fish or shrimp. Change the vegetables with the seasons. I wanted to keep this one Vegan for today. Salud! Lisa GLUTEN FREE FOODIES for event and lifestyle info.
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Lima Bean Flat Crisp Bread – Habas Planas Pan Crujiente

June 23rd, 2011 at 7:43 am by Lisa - Gluten Free Foodie
Who knew I could love Lima Bean flour?!? This Lima Bean Crisp Bread recipe is a fun and tasty way to make appetizers or a modern Peruvian pizza.  The inspiration for this - flat crisp bread was an Italian bread made with garbanzo bean flour.  The bread is called - Faina.  I decided to keep with the flavors of Peru using Lima bean flour which is  Gluten Free, high in fiber and protein.  I added some dried Aji Limo, garlic, sea salt and smoked pimenton. Feel free to add the flavors that you like - rosemary, dried onion, parmesan, lemon or lime zest, oregano or thyme. I used a non-stick frittata pan that is oven safe.  The - crisp flatbread - pan crujiente -  that I wanted to make was for appetizers, so I kept it small, approximately 8 inches.  You could use a well seasoned comal or a non- stick pizza pan with an edge.  Speaking of pizza - this would make a great crust if you wanted to add toppings to it after you cooked it. 


Lima Bean Flat Crisp Bread
Habas Planas Pan Crujiente
makes 4 - 8 inch crisp breads - depending on the pan

Dry Ingredients
 1 cup Zócalo Lima Bean flour
1 tsp Matiz Sea Salt - smoked, flor de sal, herbed
1 tsp Aji Limo, dried
1/4 tsp smoked pimenton - Rey de la Vera
1/4 tsp garlic powder
fresh ground black pepper

Wet Ingredients
1 Tbs  Spanish Olive oil for the mix and additional for the pan
1 cup water, fresh cold, may need more to thin out
Heat the oven to 400 degrees.

When the oven reaches 400 degrees, coat the pan with olive oil and put it in the oven to heat, approximately 3-5 minutes.

Mix all of the dry ingredients - lima bean flour, sea salt, seasonings in a bowl with a whisk. 
Add the 1 Tbs of olive oil and water and mix well.  The batter should be thin, you may need to add a little more water to thin it out.  *Please note that if the batter sits too long it may get thick, just add a little more water to thin it out.

Carefully remove the pan from the oven and slowly add the batter to the pan in a thin layer, 1/4 inch deep.  The oil may move to the sides of the batter after you pour it into the pan, no worries it will be absorbed during cooking. Quickly, place the pan with the batter back into the oven and cook for 10 - 16 minutes or until golden brown.

Remove the pan from the oven and use a spatula or tongs to slide the crispflat bread out of the pan.  I just turned the pan over on to my wooden block and it came out very easily! Add a little more olive oil to coat the bottom of the pan, add more batter and cook.  Continue to repeat the process until all of the batter is cooked. 

Serve with any Aji paste, sliced cheese, sliced meats such as jamon or chorizo, extra dipping olive oil and a glass of your favorite wine!
Salud!

Lisa
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BREAKING NEWS – Trader Joe’s Biggest Store Opens In Silverdale, WA!

June 17th, 2011 at 12:53 pm by Lisa - Gluten Free Foodie
BIG NEWS in Kitsap County - Silverdale, WA - Trader Joe's is now OPEN!
This is a day of records for Trader Joe's -
  • 13,500 square feet of retail space
  • 60 employees now working at the first TJ's store on the Kitsap Peninsula
  • 20 extra employees from area stores to help with the opening
  • 200 carts - I'm thinking they need more ...
Shoppers were lined up at 7 AM waiting a full hour as Trader Joe's employees handed out samples.. The crowd listened to live Hawaiian music, a band all the way from Bremerton performed as the anticipation grew.  I must admit, I pressed my face up against the window, thinking of that commercial ... Open Open Open ...
Finally the stroke of 8 AM and the official store opening with ribbon cutting .... let the shoppers in!!!
Aloha! Approximately 200 people were greeted by Hawaiian dancers as shoppers strolled in with carts and bags ready to fill with new and old favorite TJ's finds. 
This is a BIG store! The beer and wine section is quite an impressive area at the opposite corner from the front door.  Look for all of the amazing artwork on the walls around the store to see the sections. The meats and cheeses in the cooler section is extensive ... wow! Great selection of GF Columbus meats and Salmon ... you gotta love their prices at TJ's too, they can't beat'em! The other corner filled with rows of produce, aisles of product in between with an very large freezer section!  There is also a great demonstration area where they were cooking up samples of Carne Asada Authentic $6.99 lb found in the fresh meat case! I couldn't resist the Authentic(ally Trader Joe's) Tzatziki Dip - creamy garlic cucumber dip, low fat full flavor $3.49!  I also found a few other new treats - Milk Chocolate Covered Toffee Popcorn! Perfect combo for the movies and Dark Chocolate Covered Almonds with Sea Salt! Gluten Free Gingersnaps are the best too!
Aloha ....
Bravo to the new Trader Joe's staff of the awesome signage! I love how fun the paintings on the walls make it feel like our store from our area. Well done to the artists! I also love all of the GLUTEN FREE symbols and Special Diet signs throughout the store! A really big THANK YOU!
BRAVO!!!!


 
Look at the sign! Woot! Gluten, Dairy, Soy and Corn Free Brownies!
   
Always awesome flowers!

Tons of produce!
(Less than) 3 buck Chuck!
New employees getting ready for the first customers!

Tons of meats and cheeses for picnics, parties and sandwiches!

First official customers!

Movie buddy - Perfect combo - Chocolate Toffee Popcorn!

The place to be to try all the new items.

How cool is that ? Our ferry in 3D!

Cute!  



Love love love ...

Salmon, Salmon, Salmon!

The first offical shoppers just after 7 AM ... Wow! Ka-ching!

 
The best bags around! Trader Joe's bags ready to serve you!

So many happy faces!!!

I always love shopping at Trader Joe's because it just makes you want to invite your friends and family over for a party! Everything you need in one place and the staff is always very happy to talk to you and help.  Be sure to stop at the customer service desk to ask for a Specialty Diet Guide or ask one of the staff to help you with finding your favorite Gluten Free foods!  
What are your Gluten Free favorites at Trader Joe's? Send me an email and let us know what you think.
glutenfreefoodie (at) gmail (dot) com

See you at the new Trader Joe's!
Yay!
Lisa
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Pussac Punay Beans – Beautiful Beans

June 15th, 2011 at 2:07 pm by Lisa - Gluten Free Foodie
Have you ever seen such beautiful beans?
Pussac Punay Beans ...
just saying the name puts a smile on my face.

Speaking of putting a smile on my face ...
Bravo for Zocalo Gourmet!
Zócalo Pussac Punay Andean Heritage Beans, has been selected as a Silver Finalist in the 2011 NASFT sofi™ Awards Competition, for Outstanding New Product.  The competition was stiff, with a record 670 entries across both awards for Part 2.
Gold Winners for each award will be determined in a special judging by attendees at the Summer Fancy Food Show in Washington, D.C. on Sunday, July 10 and Monday, July 11.
 Gold winners will be announced July 11 at a red-carpet ceremony hosted by celebrity chef Cat Cora.


Super easy Pussac Punay Bean recipe ...

1 cup Zocalo Gourmet of Peru Pussac Punay Beans
4 cups fresh cold water
1 large yellow onion, chopped
2 tsp Matiz Sea Salt
1 tsp fresh ground black pepper
2 Tbs Spanish Olive Oil
2 tsp Aji Amarillo, dried - give or take depending on your heat preference

One of my favorite ways to make Pussac Punay Beans is so simple it is ridiculous.
Soak the beans, 1 cup beans to 4 cups of cold fresh water for 6- 8 hours.
Change the water out half way through soaking time. 

Rinse the beans and put them into a pot with 4 cups of water. You will notice the beans have expanded from soaking in the water. Boil in a pot for approximately 2 hours covered with a lid.  Add chopped yellow onion, Matiz Sea Salt, Spanish Olive Oil, fresh ground black pepper and Aji Amarillo.

You can also cook the beans on high in a slow cooker for 4-6 hours.  Make sure that there is enough water, an inch above the beans while cooking. The Pussac Punay beans are done when the beans are tender. Serve with or without the bean broth.  I like it both ways.  If I just want a warm bowl of beans to warm me up, I serve it with the broth.  If I am serving the beans as a side dish I use strainer to get just the beans, I keep the broth with the other beans and store them in a container with a tight fitting lid in the refrigerator.
Cooking the beans with the least amount of ingredients allows for the wonderful flavors of each of the beans to be enjoyed! I have never tasted beans with so many different flavors - some are buttery and others are earthy and nutty. There is one more thing ... every time I eat Pussac Punay Beans ... I feel really great! These beans are magic ... when I eat them for dinner, the next morning I seem to spring out of bed! Just look at the nutritional value for these beautiful magic beans!
So simple, so tasty ... so good for you!

Enjoy!
Lisa
In case you were wondering ... no after effects ... eh um ...  due to the long soaking and cooking of the beans! Yay!
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Gluten Free Crunchmaster Multi-Grain Crackers and New Crisps

June 9th, 2011 at 4:23 pm by Lisa - Gluten Free Foodie
Remember when you used to love crackers ...
I am guessing, if you were like to me, I used to love to eat crackers all the time before I was diagnosed with Celiac Disease. 

Well wait no more my Gluten Free Foodies friends!
Crunchmasters to the rescue!

I love love love the Certified Gluten Free Crunchmaster  Multi-Grain Crackers with Sea Salt! They are a perfect size and so strong to hold up to spreading soft cheese, stacking  up high with meat, hard cheese and spreads.  They are perfect to eat plain too. There is so much crunch and flavor I won't have to miss one of my favorite snacks anymore, I think you will love them!
Other flavors include - Original, Rosemary and Olive Oil, Roasted Garlic, Toasted Onion.

The crackers are a healthy snack - 16 crackers per serving gives you 3 grams of fat per serving, 2g protein from the the quinoa and 3g of fiber from the oat fiber and flax.  No trans fat, low sodium and cholesterol free as well. So no guilt with these tasty treats! I highly recommend you pick a few bags this summer to take with you when you go to a picnic or a party.

Crunchmasters NEW Multi-Grain Crisps are also a great snack to eat with your favorite salads, soups and are ... very crunchy! Made from the same whole grain goodness of brown rice flour, sesame, amaranth, quioa and flax.  Another perfect treat to take with you as a snack when you are on the go!
You can find them at Safeway, Publix and Walmart nationwide. Go to their website to find them at a store near you - Crunchmaster.com

It's a perfect time to have a party with Crunchmaster Multi-Grain Crackers and Crisps!
Enjoy!
Lisa
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Nature’s Candy … Naturally Gluten Free

June 3rd, 2011 at 5:47 pm by Lisa - Gluten Free Foodie
This has been a long wait ... Berry Season is finally here! Nature's candy in all its beauty and sweetness.  Here are a few ideas to make berry time even better ...

Mix in salads.

Eat a handful with your favorite nuts or seeds for a snack.

Add on top of your favorite Gluten Free  ice cream, waffles or pancakes.

Whip into a Berry Special Smoothie.
Do you want to know the secret behind the Berry Special Smoothie? Look closely ... Kañiwa!

If you add just 1 tablespoon to your smoothie you will add extra fiber, protein, calcium and iron!

Kañiwa has a great earthy and nutty flavor and will enhance all of your favorite fruits.

Berry Special Kañiwa Smoothie
4 servings

2 cups non-fat yogurt
Use your favorite non-fat yogurt, I like Greek non-fat yogurt for the flavor and less sugar.  1/2 cup per person.
2 cups of your favorite frozen berries
This is a great way to get the cold frozen texture without watering the smoothie down.
1/4 cup Kañiwa flour
1 cup of fresh Organic berries or fruit
1 Tbls. Puremiel Organic honey
Add everything to your blender and mix well.  Pour into your favorite glasses and top with a strawberry or your favorite fresh fruit.

Enjoy!
Lisa

P.S. Support your local Organic farmers and buy local!
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Poblano Peppers Stuffed With Kaniwa, Chorizo and Manchego

June 1st, 2011 at 4:48 pm by Lisa - Gluten Free Foodie
As you know ... I love love love Poblano Peppers! I found  a bunch of  perfect ones recently while shopping. I couldn’t resist how big and beautiful they were. All I could think of is how wonderful they would be if I cut them and stuffed them with all my favorite ingredients as well – Kañiwa just seemed like the perfect grain to fill the Poblano beautifully and to add great texture. I love Chorizo too but you could leave it out for the vegetarians in your group and it will still be very satisfying. So easy to make I think this will be on my regular dinner party menu … or anytime!

Serves 4, approximately 1 hour to make and bake

4 Poblano peppers - 1 per person
1 package of soft Spanish chorizo, 4 links
1 large yellow onion
2 chopped or crushed garlic cloves
1 yellow pepper, grilled (see below for directions to grill)
1 orange pepper, grilled
Manchego cheese 8-10 oz, sliced
Toothpicks to hold the peppers together while baking.

Cook the Kañiwa grain – 1 cup uncooked with 2 ½ cups water. Bring to a boil then simmer with the lid on until the liquid is absorbed and the Kañiwa grain has expanded or popped open. Remove from heat and fluff with fork. Keep covered while cooling, approximately 10 – 15 minutes.

While the Kañiwa is cooking, cut the yellow onion into small pieces. Add the chopped onion to the Kañiwa when it is done cooking. Add the garlic, 1 tsp of Matiz Smoked Sea Salt, ¼ tsp dried Aji Limo and dried Aji Amarillo to the Kañiwa and mix well.
Wash and dry the yellow and orange pepper. Brush some Spanish olive oil on all sides. Grill for 5 minutes or until all sides get charred grill marks or the skin begins to blister. The grilling releases the flavors and softens the skin. When the peppers are done, put them on a cutting board and let them cool. Remove and discard the seeds and stems. Cut into small pieces and add the cut grilled peppers to the cooked Kañiwa.

Remove the casing from the chorizo and section into small pieces or balls. Coat the pan with olive oil and cook on medium heat, approximately 5 minutes on all sides. Set to the side to cool slightly.
Wash the Poblano peppers and dry them. Carefully, make a cut on one side of the Poblano pepper, ¼ inch from the stem across the top and down the middle to make a T. Remove and discard the seeds. Keep the big stem on the top of the pepper. Brush the Poblano pepper with Spanish olive oil and begin to stuff it with at least 1/3 cup of cooked Kaniwa, 4-6 chorizo balls, and slices of Manchego cheese on top. Carefully push the toothpicks across the cut of the pepper to connect the two sides as close as you can. Use as many toothpicks as you can to keep the pepper together. Coat the bottom and sides of a baking dish or cast iron pan. Place all of the stuffed Poblano peppers in the baking pan and cover while baking.
Bake in a 425 degree preheated oven for 10 – 15 minutes or until the cheese is melted and the pepper skin soft.
Carefully remove the pan from the oven. Caution when removing the lid, there will be lots of steam from the peppers baking. Remove the peppers with tongs or spatulas and place on the plates. Carefully remove the toothpicks before serving. Top with either Aji Amarillo past and Aji Limo paste or both!

Mark my words! Kañiwa is the hot new grain of the year ... move over Quinoa your cousin is taking over! Zocalo Gourmet's Kañiwa grain is up for a sofi Award at the 2011 NASFT this year!

Enjoy!
Lisa
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Gluten Free Grilled Chop Chop Salad with Grilled Hamburgers or Chicken

May 28th, 2011 at 9:14 am by Lisa - Gluten Free Foodie
Let the grilling season begin!
I love to grill everything and this salad is the perfect blend of cold, crisp to smoky sweet and hot! Grilling the vegetables allows for the sweetness to come out while absorbing the smokiness from the grill. Notice how the vegetables change in texture and color. The aroma of the vegetables grilling and smoking is so intoxicating; you will quickly build an appetite. Enjoy the meat with some Gluten Free Bakehouse bread from Whole Foods Markets or hamburger buns or just put it on top of your salad. Blackhorse BBQ sauce is GF, heart healthy and low in sugar and tastes really great on the burgers.  I like the Lighthouse Ranch dressing on top of the meat too, just a little if I don't have time tp make my own.

Gluten Free Grilled Chop-Chop Salad with Grilled Hamburgers or Chicken
Serves 8 - 10 people



Ingredients to be grilled

1 Poblano pepper
1 red pepper
1 yellow pepper
1 orange pepper
3 young sweet Walla-Walla onions, with stalks
1 large head of broccoli
2 corn on the cob
1 lb hamburger
4 chicken breasts (some people don't like the skin)
2 – 4 large breasts with the bone and skin (more flavor and tender)

Grapeseed oil – great for grilling and has a high burning point

Salad Ingredients

1 medium bunch of radishes
1 medium red/purple onion
1 head of Iceberg lettuce
1 head of Romaine lettuce
Extra Virgin Olive Oil
Balsamic Vinegar
1 lime, freshly juiced and zested
Smoked Sea salt and freshly ground black pepper

Directions

Wash all of the vegetables, leave them whole and do not cut them before grilling.

Completely remove the silk and husks from the corn.

Heat the outdoor grill to medium-high.

Brush all sides of all the vegetables to be grilled – peppers, corn and broccoli, with grapeseed oil. Place the oil coated vegetables on the barbeque grill when it reaches a temp of 250-300 degrees. Let the vegetables cook, with the grill closed, on each side for 5-10 minutes or until you begin to see the black marks appear. Use long tongs to turn the vegetables over. When all sides have black marks the vegetables are done. Place on a cooling rack to cool, 10-15 minutes.

Use grapeseed oil on the chicken, both sides. Season the hamburger and chicken with your favorite seasonings. I like dried Zócalo Gourmet Aji Limo and Aji Amarillo because the flavors are smoky and peppery but not too hot. Grill on both sides. The burgers are ready when the internal temperatures reach 160 degrees. The chicken is ready when the internal temperature reaches 165 degrees. Please take the meat off of the grill and use a thermometer to check the temperature.

Chop the lettuce, red onion, and radishes into small pieces, all approximately ½ inch and put it all into an extra large bowl. When the peppers, broccoli and corn have cooled to the touch, cut and remove all of the stems and seeds from the peppers. Cut into ½ inch pieces and put it into the bowl. Use a knife or tool to remove the kernels of corn and add to the bowl. Chop the broccoli into extra small bits and add to the bowl. Mix well with your hands or salad tongs. Sprinkle approximately 2 tsp. of smoked sea salt, grind some fresh ground pepper and add approximately 3-4 Tbs. of extra virgin olive oil, 1 Tbs. of balsamic vinegar, lime juice and zest. Mix well. Serve on plate, top with meat and enjoy with friends.




I made a little extra and had some leftover the next day.  I made sure to put it in a tight sealing container and in the fridge as soon as I plated all the dishes for my guests.  I was so happy to have it the next day for lunch! It was just as perfect as the night before and maybe even more flavor because it had a chance to meld.  I love love love this Grilled Chop Chop Salad with or without meat! Oh! Maybe Grilled Salmon ... next time!
Have a safe and Happy Grilling Season!

Enjoy!
Lisa
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Grilled Peaches with Dulce de Leche Ice Cream

May 24th, 2011 at 3:56 pm by Lisa - Gluten Free Foodie

This is the perfect summertime treat when the grill is on! The combo of the hot and cold melts the ice cream perfectly. The sweetness of the smoky peach with the Dulce de Leche ice cream – caramel and cream make the treat even more special. You will be making this one all summer long!

Please be sure to double check the label to make sure the ice cream is Gluten Free. Some of my favorites are - Ben and Jerry's Dulce delish aka Dulce de Leche, Haagen-Daz - Dulce de Leche or try some of your local ice cream makers - Mora Ice Cream here on Bainbridge Island, makes their ice cream by hand with natural flavors.

Ingredients
4 peaches or 1 per person
Honey
Grapeseed oil
Cinnamon

Grill it! Make it! Eat it!  

Wash the peaches. Cut the peaches into halves and remove the seed. Coat the peaches with Grapeseed oil, drizzle some honey and sprinkle some cinnamon on top of all of the peaches on both sides.

Heat the grill to medium 200-250 degrees.

Put the peaches on the grill for 2-3 minutes per side.

Serve the peaches hot in a dish and top with a heaping scoop of Dulce de Leche ice cream or your favorite flavor, vanilla is good too! Eat!

Non-dairy suggestions -

Living Harvest Tempt - Hemp Ice Cream
SoDelicious Coconut Milk - Ice Cream

Try some other Ice Cream flavor combos with the grilled peaches too -
Coconut, Vanilla, Cinnamon, Chocolate, Creme Brulee ... they all sound good to me!
Check the EAT:in tab for more suggestions soon.
So peachy … creamy … hot and cold goodness!
Enjoy!
Lisa
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Artisanal Gluten Free Cupcakes – Cookbook Review

May 18th, 2011 at 8:22 am by Lisa - Gluten Free Foodie
This is the Gluten Free cookbook that we have all been waiting for!!! Artisanal Gluten Free Cupcakes by Kelli and Peter Bronski  On June 1, 2011 you will be able to buy your copy too!
The cookbook is laid out nicely with the first section talking about the Bronskis' "Artisan Gluten Free flour Blend", tools, types of cakes and frostings, filled cakes - I really, really love the filled cakes section! The second section of  cookbook is all about baking - classics, fruity, nutty, chocoholic, sweet surprise, old faithfuls.  The last section is "extraordinary", inspired by our favorite desserts are so creative and not your typical flavors.

Some of my favorites from these sections that I can't wait to bake are - Lemon Poppyseed, Hazelnutty, all of the chocoholic including - S'mores, Chocolate Mint and Flourless. The one I am just wild about and want to make for someones birthday coming up very soon ... Boston Creme (filled) or maybe I will make Dulce de Leche ... no ...this one! FrenchToast ... oh wait! Tiramisu!

All I can say is that if you love cupcakes as much as I do and are living Gluten Free, then this is the book for you.  The recipes are simple, easy to follow and taste absolutely awesome!



I made Very Strawberry Cupcakes because they not only sounded awesome but because it is Spring ... at least the calendar says it is and the strawberries are arriving in great big bundles.  I just had to do it! I'm glad I did! Not only are the strawberries in the cake but in the frosting too! The texture of these cupcakes are a bit more like a muffin so you can enjoy some without the frosting and less guilt but when you are in celebration mode ... frosting! They are true to their name ...
Very Strawberry Cupcakes.  I even did a test and put them in the freezer and fridge to see how they would last. Both were awesome and maybe the freezer option actually a bit better! It's kind of refreshing to enjoy them when they are cold or chilled! Try it!

This is the second cookbook for the husband and wife team of Kelli and Peter Bronski.  Their first book,  Artisanal Gluten Free Cooking, 2009.  The seasoned Bronskis' spent months perfecting their Artisan Flour blend to make the cupcakes. The other really great thing, they give you substitutions if you can't have things like corn, sorghum flour or potato flour. The tips and tricks for decorating are really nice to have when this is all new to you. The back section of the book is perfect for Gluten Free Foodies who need to make egg free, dairy free and vegan adjustments as well. This is a perfect book as a gift to the new Gluten Free Foodie and baker in your life!

It's Gluten Free Cupcake time...
Enjoy!

Lisa
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About Lisa - Gluten Free Foodie

Learning to live Gluten Free is a challenge. Gathering with like minded people while exchanging ideas, life experiences and gluten free food is more interesting! So I created, Gluten Free Foodies, to support people with Celiac Disease, Gluten Intolerant and other Food Sensitive people by gathering at events and celebrating the foods that we can eat! Do you have a Gluten Free question you want the answer to? Feel free to send me an email at glutenfreefoodies@gmail.com Original blog - GlutenFreeFoodies.co After all, didn't Erma Bombeck once say ... "I am not a glutton, I am an explorer of food."

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