Gluten Free Foodies

Celebrate the foods that you can eat!

SoDelicious Coconut Milk and More!

May 3rd, 2013 at 7:09 pm by Lisa - Gluten Free Foodie
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SoDelicous UnSweet Vanilla Coconut Milk with GF cookie

One of my new favorites from SoDelicious Non-Dairy – Milks, Ice Creams and Yogurts is the – Unsweetened Vanilla Coconut Milk.  It has the perfect amount of sweetness and creaminess to go with all your favorite Gluten Free treats! My new favorite has 0 sugars and 2 carbs!  You can buy it in the refrigerated section or as shelf stable packaging in the grocery store.  I love it with cereal, over fresh berries and bananas, in my coffee.  I really love it in my Earl Gray Tea! Try it!

SoDelicious is more than Coconut Milk.  SoDelicious also has almond milk, ice cream, yogurt.  Most of their products are Gluten Free – Certified Gluten Free!

One of their newest products is Greek Yogurt! Love making dressings and dips with it!

coco yogurt greek plain

SoDelicious has a fun promotional crew that is traveling across the USA – tweeting up a storm! Are you in the West? #SoDWest or East? #SoDEast – tweet out to them and tell them where you are and they just might show up at your office or favorite coffeehouse!


Want SoDelicous to come visit you?

I am so happy that SoDelicious has created products that are Organic, GMO free and Certified Gluten Free.  It makes being Dairy Free so much easier and so delicious! 



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Weeknight Gluten Free Cookbook

May 2nd, 2013 at 11:48 am by Lisa - Gluten Free Foodie
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Can I just say how much I appreciate and love this new cookbook by Kristine Kidd?  Newly published  - April 2013, Weeknight Gluten Free cookbook, written for William-Sonoma, is a beautiful compilation of recipes that just happen to be Gluten Free.  The recipes are approachable and not intimidating.  The photographs by Kate Sears are gorgeous and draw you in and really make you want to – make all of the recipes.

Weeknight Gluten Free

I was so excited when Kristine and her publisher sent me this book, I had to dive in and quickly write about it.  Perfect timing to celebrate Celiac Awareness ! Weeknight Gluten Free is a simple cookbook that is well organized with over 100 recipes – meatless, seafood, poultry and meat.

This Thai Beef and Broccoli Curry really caught my and eye and looks perfectly spicy. Just what I am in the mood for tonight!  Kristine’s recipes include tips on the side of the page that either give you more information about the ingredient or a technique that is used in the recipe.  I love tips and find it very helpful to learn more about making great food.  I haven’t made a lot of Thai food because I find it intimidating for some reason.  It just never seems to taste as good when I go out to get it at my favorite Thai restaurant. When I look a Kristine’s recipes I know that if it is simple and quick for me, then it is for everyone.  She even uses the microwave to heat up a few things to save time.  I just need to run to the store to grab a few ingredients.

Weeknight GF Thai Beef Broccoli

I think this is a great gift – for Mother’s Day, a graduate or someone newly diagnosed with Celiac Disease.  The Weeknight Gluten Free cookbook is great to have for a family that wants to make a meal that everyone can enjoy – regardless as to how many people are on a strict Gluten Free diet. I can tell just by looking at the recipes, the ingredients that are used are fresh and flavorful.  You will find some comfort foods updated – Macaroni and Cheese with Chard and Sage Bread Crumbs, Skillet Cornbread and Oven “Fried” Chicken with Baby Spinach Salad.  The beginning of each section provides information about the category or a specific ingredient such as Poultry, Meat or Quinoa.  There is additional information in the back of the cookbook that provides helpful tips on making the most of your meals, cooking efficiently and basic recipes that tie in with the main recipes in the cookbook.

Kristine Kidd is a bestselling food writer and was the food editor for Bon Appétit magazine for more than 20 years.  Kristine Kidd and Williams-Sonoma have teamed up to bring you healthy recipes for people living the Gluten Free lifestyle. Kristine Kidd has written 5 cookbooks and continues to blog about cooking.

I met Kristine Kidd at a Food Bloggers event in Seattle a few years ago.  We had a long lovely conversation about Celiac Disease.  I shared my story with her and she shared her insights of her own Gluten sensitivity. She has since been diagnosed with Celiac Disease.  Bravo Kristine for another lovely cookbook – Weeknight Gluten Free – you can purchase at Williams-Sonoma or at





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Celebrate Celiac Awareness Month

April 30th, 2013 at 3:12 pm by Lisa - Gluten Free Foodie
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Gluten Free Foodies will Celebrate Celiac Awareness Month for 31 Days in May.

Be sure to check back daily to learn all sorts of things during this month.

My goodness, I can’t believe it has almost been 10 years since I was diagnosed with Celiac Disease.  I can’t believe how much has changed since then.  I remember going into my neighborhood grocery store asking about Gluten Free products and was met with many blank faces.  There wasn’t a ton of information about Celiac Disease, let alone Gluten Free products that didn’t taste like cardboard packaging.  I remember eating a ton of brown rice cakes with peanut butter because it was the only “bread-like” thing that was safe.  Little did I know that I was reacting to peanuts as well. I ate a brown rice cake with peanut butter and sometimes jelly for lunch.   I would make a brown rice pudding with cinnamon and coconut milk to eat as breakfast or a dessert.  For dinner I would steam some vegetables and serve it with – you guessed it … brown rice.  Ugh!  Just thinking about all of that brown rice is making me ill!  I went from eating one thing all the time – wheat – to another – brown rice. My life didn’t get much better for a long, long time. I was so sick at the time and never realized how big a role food allergies and Celiac Disease were affecting my overall health.   It took many agonizing years to finally get all of the Gluten out of my body.


Thank goodness those days are over! We are so lucky that we have organizations such as the Gluten Intolerant GroupGIG Certification Program.  GIG’s team works very hard for all of us.  The GFCO program sets the standard for making sure that the products we enjoy are safe.  We know it when we see the symbol - the GF inside the circlesee the picture above and below on the Maninis Gluten Free label. 

GFCO symbol

The Gluten Free Certification Organization (GFCO) program is the world leader in the Gluten Free industry that insures that the people who make Gluten Free products meet the standards for product integrity, quality and purity – all of which are the highest standards.

The Gluten Free Food Service (GFFS) accreditation program trains the people in the food services industry – how to safely serve Gluten Free meals, menu planning, kitchen preparation and serving in our restaurants.  The program includes all of the restaurant’s staff by training them in preventing cross-contamination practices.

Now that we have the CGFO symbol, it makes it easier to shop.  We have higher quality products that are created from families that have a first hand knowledge of Celiac Disease . The Collins family started  - Maninis Gluten Free -  because their family suffers with Celiac Disease.  They have created Organic Gluten Free Flour Mixes, with Non-GMO ancient grains,  that you can use to make your favorite recipes – cup for cup.  The flour mixes are made in a dedicated Gluten Free facility and are free of rice, corn, nuts, tree nuts, shellfish, fish, dairy and eggs. You can make Gluten Free breads, cakes, cookies, pizza crust, pie crust – the list goes on!  Maninis Gluten Free also makes fresh Gluten Free Pasta that is out of this world! Trust me when I say … you will not believe it is Gluten Free!  You can buy directly from Maninis or look on their site for store locations. If they are not in your favorite grocery store, yet – ask your store manager to order it! Maninis has distributors that can deliver to most locations across the US.

Go ahead, get in the kitchen and get your Gluten Free baking on!

Gluten Free Egg-Ham-wich

I call this my

Gluten Free Egg-Ham-wich!

Toast your favorite homemade Gluten Free Onion Roll.

Add a little Earth Balance non-dairy buttery spread.

Fry an egg in a ring and add a little sea salt, Aji Amarillo dried spice and black pepper.

Warm up a slice of Boar’s Head Black Forest GF Ham.

Add the ham to the bottom half of the roll, then the egg and the top!

If you can have cheese then go for it! I  highly recommend Beecher’s Flagship or Smoked Flagship cheese!

 I must say this is my favorite any time of the day or night sammy!





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Managing Behavioral Challenges With Building Blocks NW

April 30th, 2013 at 1:00 pm by Lisa - Gluten Free Foodie
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Building Blocks NW logo
I recently sat down with Shealeen Stabelfeldt, M.Ed., BCBA – owner of Building Blocks NW who teaches children with Autism, ADHD, to learn how to manage their behavioral challenges.  Shealeen uses her skills as a Board Certified Applied Behavioral Analyst (BCBA), for children ages 3-17 with behavior challenges. After chatting with her during the interview and seeing her with her own children, I can see she is very passionate about helping as many children and families that she can.   Shealeen, her husband and two children, recently moved to Bainbridge Island, WA from Winthrop, Massachusetts.
Shealeen has 12 years experience as a special educator in Washington, Wisconsin and Massachusetts.  She saw a need for special education in her community and started Building Blocks NW to support families living in Kitsap County and surrounding communities in Washington state. In addition to starting her business she is also homeschooling her children; Maia 6.5 and Luke 4.

Shealeen Stabelfeldt with kids

I asked Shealeen about Autism Awareness Month and what is the one thing that she wants the public to know about Autsim. Shealeen said “How kids with Autism may have difficulties with social skills, behaviors & communication but that they have something special about them that they do or love that makes them so much fun to work with.”  She mentioned, “One child who knew everything about ships, another who was such a lover she would hug complete strangers, another who collected buttons, another who knew everything about presidents!  I learn so much from these kids and I love learning so I am a great audience for them.”

We wanted to wrap up our chat with some thoughts for parents to think about In regards to her services that Building Blocks NW can provide.
  • Do you drive to Silverdale or take the ferry to Seattle to get ABA services for your child with Autism?
  • Wouldn’t it be easier to have someone come into your home and be able to watch and learn what a BCBA is doing so that you too can use ABA with your own child?
  • Do you want a collaborative team approach for your child?
  • Wouldn’t it make life easier having someone who lives on the island and already knows of most of the teachers, OT’s, PT’s, SLP’s, counselors, neurologists, etc who work with your child?
  • Would you like this someone who was a teacher for 12 years and could go into the school to observe and teach others how your child learns best?
  • Wouldn’t it be great to get rid of challenging behaviors so they can focus on learning?
  • Imagine how wonderful it would be to see your child play more effectively on the playground.
  • Do you want someone who can attend an IEP meeting with you or review an IEP to help you understand it better?
  • Are you considering private school?  Ever thought of getting a group of kids together and creating an ABA school just for them?
  • Are you homeschooling and would like some ABA added to your program a few hours a week?
For more information please contact, or
Shealeen via email to discuss any of the above ideas and ask how she can be of service to you.
Click on the link below to listen to my fun chat with Shealeen Stabelfeldt.

 Interview Shea Stabelfeldt pt 1

Next month we will talk about the increase in recommendations of the Gluten Free lifestyle for children with Autism, ADHD and Behavioral Challenges. 




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We Want Gluten Free and Non-Dairy Treats – Coffeehouse Challenge

April 29th, 2013 at 4:55 pm by Lisa - Gluten Free Foodie
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We Want Gluten Free and Non-Dairy Treats – Coffeehouse Challenge

Mocha with Coconut Milk - Coffeehouse Challenge

Ah yet again! I try to make plans with a friend to meet up for a chat over coffee.  As we discuss where to go, it seems that home is the only place where we can go to get a good cup of         Non-Dairy, creamy lusciousness for our coffee or latte and a safe Gluten Free treat … sigh …

I have decided to make a Coffeehouse Challenge.

We want Gluten Free and Non-Dairy treats at our Coffeehouses!                                                     It is time that Gluten Free Foodies and Non-Dairy consumers have a seat in the Coffeehouses too!

Let there be Coconut Milk, Almond Milk, Hazelnut Milk and Hemp Milk!  These are healthier and creamier options than rice and soy.  If you are a Coffeehouse owner or manager, mIght I suggest contacting SoDelicious, Pacific Foods or Living Harvest -Tempt ?!

Non-Dairy Chocolate Hazelnut Milk - Coffeehouse Challenge

It is a dream for me to go into a coffeehouse and order a freshly brewed drip coffee with Coconut Milk creamer, an Almond Milk Latte, a Vanilla Hemp Macchiato or a                      Hazelnut Milk Mocha!

Coconut Barista creamer Gluten Free Non Dairy - Coffeehouse Challenge

 It would be lovely to order a specialty – Non-Dairy creamy frozen drink too! You know the fancy ones that most coffee shops make for various seasons.

Heck, an iced coconut or hazelnut milk mocha would send me to the moon!

 While we are on the subject, how about adding a wrapped Gluten Free bakery item from a Pacific Northwest Gluten Free and Vegan company such as Jodee’s Desserts in Seattle or Petunias Pie’s and Pastries in Portland, Oregon?!! There are so many small businesses that would love the extra wholesale business!  Contact me if you need help finding a Gluten Free bakery in your area.

Did you know that the Gluten Free product market is the fastest growing segment in the food industry?   It is expected that the Gluten Free market is going to surpass $4.2 Billion this year!!! That is an enormous segment of the market that coffeehouses are missing out on if they choose to ignore this challenge.

In the meantime, I guess we will meet at my house and enjoy my home brew and favorite homemade Chocolate Almond Cupcakes. 

GF Chocolate Almond Cupcake - Gluten Free Dairy Free Coffeehouse Challenge

 We want Gluten Free and Non-Dairy treats at our Coffeehouses!

If you are up for the Coffeehouse Challenge this is what you need to do

  • add Non-Dairy milks – Coconut, Hemp, Almond or Hazelnut to your beverage menu
  • add Gluten Free bakery items prepared in a Gluten Free kitchen and wrapped to keep them safe from cross-contamination 
  • send me the name of your coffeehouse and address or website – across the US is great!
  • I will post it on this blog, update it and share the information with everyone
  • If you are a reader and you find a Coffeehouse that serves one of these Non-Dairy milk alternatives and/or Gluten Free treats, send me an email and a picture if you have one.  I will post it and share it!

Please email Lisa

I look forward to hearing from you!


Ok so I have some updates from the Seattle area.

Coffee and Specialty Bakery – Pike Place Market 1500 Western Ave – everything is Gluten Free and they offer Almond and Hemp milk to make the BEST coffee from Illy!

Better Living Through Coffee aka BLT Coffee – 100 Tyler Street, Port Townsend, WA – Awesome Organic and sustainably grown coffee.  Their coffee is so good event the decaf is awesome! They offer a few Gluten Free and Vegan cookies and Tamale pie, Organic coffee and coconut milk and almond milk.




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Gluten Free French Toast with Dried Cherries, Almonds, Coconut and Honey

April 19th, 2013 at 10:05 am by Lisa - Gluten Free Foodie
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GF French Toast with dried cherries almonds

I decided today that I need a good, hot and hardy breakfast to kick start my day. This weekend breakfast is a well earned treat.

I woke up starving for a BIG HOT GLUTEN FREE BREAKFAST!
This is how I put it all together … for a single serving
So Delicious Coconut Milk Unsweet
Earth Balance Non-Dairy Non-Soy butter
1 egg
Nielsen-Massey GF vanilla
1 thick slice of homemade Gluten Free bread
dried cherries
chopped almonds
coconut flakes
Mix an egg in a bowl with about a tablespoon of Coconut Milk, cinnamon and 1 teaspoon of vanilla. Dunk the slice of Gluten Free bread into the mixture and turn over to allow it to absorb. Put some butter in a pan over medium heat. Add the soaked slice of bread into the pan and cook on both sides for 2-3 minutes. Turn off the heat. Put 2 frozen sausage patties in a microwave safe bowl with a paper towel on top and cook for 1.5 minutes.
Put the Gluten Free French Toast on the plate and top with dried cherries, chopped almonds, coconut flakes. You can use any dried fruit – cranberries, strawberries, blueberries, apricots. You can also add any of your favorite nuts and seeds – pistachios, walnuts, pecans, cashews, pumpkin seeds. I like to add either local clover honey or blackberry honey to make everything glisten and just slightly sweet. Total prep time is 10 minutes. Try to get a bite with everything on it…don’t forget to pour an icy cold glass of coconut milk!

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Got a Gluten Free Question? Ask Lisa, Gluten Free Foodie

April 18th, 2013 at 9:42 am by Lisa - Gluten Free Foodie
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I get emails and questions all the time.  I thought I would start to share some of the questions that I get with you.  This is a very common question that I get all the time …

I am just not interested in my Gluten Free diet anymore. Is it really that bad if I have Gluten every once in awhile? 


Well Sara, it isn’t about cheating on a diet.  If you have Celiac Disease or Gluten Intolerance – living Gluten Free is a choice that you have to make.  You have to commit to learning everything you can about ingredients, preventing cross-contamination and what questions to ask when you are dining out. The Gluten Free diet is the ONLY way to heal your body and to stop destroying your body when you eat Gluten.  Your symptoms should go away once you have been on a strict Gluten Free diet.  

I suggest talking to your doctor if you are continuing to have symptoms.  

I would like to offer some ideas to kick-start your Gluten Free diet.  Luckily for us it is Spring and Farmers Market season is upon us! I highly suggest going to your local Farmers Market and talking to  your farmers in your community.  Fresh local food is a great way to savor more than just your meal but to connect with your community. 

I picked up some fingerling potatoes from Secret Springs Farm and made them tonight for dinner. Wash them and make sure they are completely dry.  This will help them crisp up.  Add some olive oil to a roasting pan, sprinkle some sea salt, fresh ground black pepper, rosemary, thyme and oregano.  I like to add a few shakes of paprika. Put the lid on and place the pan into the preheated oven – 375 degrees.  It should take approximately 45 minutes. Carefully take them pan out of the oven – there will be steam when you remove the lid. 

Gently toss the potatoes and add 1-2 chopped fresh garlic cloves.  Toss a bit more.  

Place the pan back into the oven, without the lid for 5 minutes.  

Serve with your favorite Farmers Market Vegetables, eggs or meats if you desire.

I went this past weekend and met up with some friends and my favorite new farm on Bainbridge Island. 

Please help me welcome – Secret Spring Farm.  Be sure to say hello to Maia and her husband Erik when you see them at the market. 

Good luck Sara and please let me know what you find at the Farmers Market.
Everything is so fresh and flavorful the hardest part will be choosing what to buy.
Got a Gluten Free question?  Ask Lisa, Gluten Free Foodie
by adding a comment below or send me an email glutenfreefoodie (at)

Please be sure to visit my newest site – GlutenFreeFoodies.Co
for event and lifestyle info. Be sure to sign up for our newsletter.  

Gluten Free Cranberry Chocolate Chip Oatmeal Cookies

April 18th, 2013 at 1:00 am by Lisa - Gluten Free Foodie
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GF Cranberry Chocolate Chip Oat Cookies plate

I am going to let you in on a little secret.  I made some Gluten Free Cranberry Chocolate Chip Oatmeal Cookies the other day and served them to people that thought they were homemade.  Well they were … kinda of … I made them in my home!

Ok, silliness aside, sometimes you just need to make a Gluten Free treat fast and Pamela’s Products are perfect for that.   I made it my own by adding a few extra ingredients -

 I added 1 tsp of cinnamon

1 TBS GF vanilla

1 cup dried cranberries

 (or your favorite dried fruit that you have in your pantry)

1 cup chocolate chips

If you like your Oatmeal cookies to be softer, add an extra egg – 2 eggs total, and just follow the directions on the bag.  The Oats in the mix are certified Gluten Free.  I can not tolerate Oats even GF certified Oats.  So I had the perfect opportunity to have a group of hungry                ”taste testers” ready and waiting …

GF Oat cranberry chocolate chip cookie up close

Let’s just say that the cookies were gone in no time!

The ladies were more surprised that the cookies were Gluten Free.  The phrases I heard hte most were …

“Ooh so soft and flavorful!”

“Really? Gluten Free?! No way!”


They all wanted the recipe and I said read all about it soon!

Well, ladies if you are reading this …


Pamela's Products Oatmeal GF Cookie MiX


This mix would also make an amazing crumble on top of a cobbler or ice cream!

Gluten Free Oatmeal Cookie Mix is one of Pamela’s Products newest baking mixes.

I want to thank Pamela’s Products for sending this sample.  Although I was not able to actually enjoy the cookies, I know that my taste testers were very, very happy!



UPDATE – Enter Pamela’s Products – Rock Your World Contest – to win a bag full of Pamela’s Products!

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Snack Time – Smoked Salmon Pâté

April 11th, 2013 at 3:51 pm by Lisa - Gluten Free Foodie
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Seasoned Smoked Salmon

Smoked Salmon Pate is a favorite around our house. So easy to make and it is a perfect snack to serve with Gluten Free crackers or fresh Gluten Free bread.  Break up some of your favorite Smoked Salmon and make sure it is Gluten Free.  Some Smoked Salmons may use soy sauce as a seasoning, caramel coloring or gluten containing seasonings.  Please read the label carefully and when all else fails, call the company and ask! Thank goodness most companies add – Gluten Free right on the label to make it super easy for us to feel safe to eat and serve. You will need just a few ingredients for this very easy recipe.

Smoked Salmon Pate 

1 cup Gluten Free Smoked Salmon – broken up, into small pieces and de-boned

1 – 8 ounce package of your favorite cream cheese

1-2  TBS Tabasco sauce – make it as spicy as you like

1 TBS Mayonaise

1 TBS chives dried or fresh

1 TBS lemon juice

1 large clove chopped garlic

1 tsp dill dried or fresh

1 half chopped red onion

Add all of the ingredients to your food processor and pulse until all the ingredients are incorporated and smooth.

Put the Smoked Salmon Pate into a bowl with a tight sealing lid.

Chill for 30 minutes to one hour in the refrigerator.

As I always say … let it meld! 

Serve Smoked Salmon Pate your favorite vegetables – carrots, celery, snap pea pods or with non-flavored Gluten Free crackers.  This is a nice snack to serve in the evening with drinks while dinner is cooking in the oven. It also makes a great snack mid-afternoon with a light salad and a crusty Gluten Free roll.  This recipe can be stored in the refrigerator in a bowl with a tight sealing lid for 2-3 days. If you are having a party I highly recommend making it the day before so it has time to meld.

Making Smoked Salmon Pate


P.S. As soon as I made this everyone ate it before I could get another pretty picture of it served on the bread and crackers.  Yes … it is that good! You may want to make extra!  As soon as I get more Smoked Salmon and make more I will be sure to take picture before letting anyone gets the first bite.  Stay tuned …



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BARN Cooking Up A Kitchen – Public Meeting

April 4th, 2013 at 1:43 pm by Lisa - Gluten Free Foodie
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flyer for BARN Kitchen Public Meeting

 BARN Cooking Up A Kitchen – Public Meeting

April 8, 2013 7:00-8:30 PM 

Bainbridge Island Public Library

Join us for this Public Meeting to learn more about BARN Kitchen.

We are in the planning stages and we want your feedback and ideas.  Please come prepared to share your thoughts with us. Are you interested in creating special foods – preserves or jams, catering, teaching or taking cooking classes, making special meals with groups?

What is BARN? 

BARN is the Bainbridge Island Artisan Resource Network, a community shared working space for artisans including woodworking, fiber art, jewelry making, metalworking and a      commercial kitchen space.  The BARN will be a intergenerational place that will serve as a hub for the Bainbridge Island community to create art and experiences in a shared space.

I am proud to say that I am part of the planning committee for the BARN Kitchen.  I am so excited to be a part of such a wonderful community that is building a creative space together.  A project that values the ideas and needs of the people within the community that will be the melting pot for creating. I can’t wait!  - Lisa 

We look forward to seeing you at

 BARN Cooking Up A Kitchen – Public Meeting

April 8, 2013 7:00-8:30 PM 

Bainbridge Island Public Library

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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 Original blog - After all, didn't Erma Bombeck once say ... "I am not a glutton, I am an explorer of food."

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