My Gluten-free Kitchen Recipes for decadent gluten-free desserts & easy family dinners. Fri, 31 Oct 2014 15:41:18 +0000 en-US hourly 1 Celiac Research Study Fri, 31 Oct 2014 15:41:18 +0000

This post is sponsored and written by CeliAction. I am sharing it for informational purposes only so that my readers with celiac disease can consider participating.
CeliAction Research Study Seeks Participants

Even when you try your best to stay gluten-free, you never know for sure if something you’ve eaten has been cross-contaminated or mislabeled until after the fact. Most people with celiac disease can relate to accidentally ingesting gluten and then paying the price later on.

Well, there is research currently underway to evaluate if an investigational drug can reduce the symptoms of unintentional exposure to gluten. If proven effective, the drug would offer a new way to manage celiac disease and supplement a gluten-free diet by reducing the risk of gluten’s impact on the body. The best part is that you have to stay on your gluten-free diet in order to participate – no gluten challenge!

The clinical research study is called the CeliAction Study and you may qualify if you:

  • Have been diagnosed with celiac disease by a healthcare professional
  • Are attempting to be on a gluten-free diet
  • Have experienced at least one moderate or severe symptom of celiac disease in the past month

If you participate in the CeliAction Study, you:

  • Will be able to maintain your current diet restrictions
  • Will be provided with study-related care at no cost
  • Do not need medical insurance to take part
  • May be compensated for time and travel
  • Will help advance medical research for celiac disease

To learn more about this research study and see if you qualify, visit or call 1-855-3333-ACT.

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Avocado, Bacon and Egg Sandwich {Gluten-free} Plus a $50 Visa giveaway Fri, 31 Oct 2014 03:13:07 +0000

I partnered with the Haas Avocado Board for this post since I already eat avocados daily! This sponsored post is part of their Love One Today campaign. #LoveOneToday

Gluten-free Avocado Bacon and Egg Sandwich
These past few years, I’ve found that with both of my boys in school all day, I can easily skip making myself a healthy lunch since it is just me at home. It is far too easy for me to grab a bit of this and that and make unhealthy choices. This school year, I’ve been making a real effort to make myself healthy lunches each day. Some foods I try to include in my lunch or snacks every day are almonds, avocados and spinach. Since I was already eating them everyday, I was happy to partner with the Haas Avocado Board to share some of the reasons that I include avocados in my diet each day.

Avocados are high in fiber, which we all know can be lacking in our gluten-free diets. Just one ounce of avocado contains 8% of the recommended daily amount of fiber. I don’t know about you, but I’d rather have my fiber come from food sources like avocados instead of a pill!

Avocados LoveOneToday
If you are looking to add good monounsaturated fat into your diet, avocados are a great source. You can use avocado in place of unhealthy fats. One way I do this is using avocado on my sandwiches in place of mayo.

I use about 1/3-1/5 of an avocado each day, which I found out contains nearly 20 vitamins, minerals and phytonutrients. I love how versatile avocados are, and use them in a variety of ways: in salads, for guacamole, mashed and eaten with hummus or spreadable cheese, or sliced and put on a sandwich. My oldest son asks me to make my guacamole all the time, and I’m happy to oblige since I know it is good for him!

Avacados & Tomatoes - Naturally gluten-free choices!
Today I’m sharing one of my favorite sandwiches that incorporates avocados. You can make this for breakfast, lunch or dinner, whatever works best for you! I fed these to my whole family for dinner one day last week, then made for just me today for lunch because I like it so much. It is a filling, all-in-one meal that is easy too!

Gluten-free Avocado Bacon and Egg Sandwich with Hass Avocados
I start with cooking up some bacon. Personally, I cook bacon until the smoke alarms go off. :) Really, I do like it nearly burned, nice and crunchy! But please, just cook however crisp you want. After setting aside the bacon on some towels, I cook an egg in the same pan. I like to do a scrambled egg, but a fried egg would work well here too. I try to form the egg into a square/rectangle shape about the size of the bread so that it will fit nicely! Slice up some good Cheddar cheese, fresh tomato, and ripe avocado and you are ready to go! You can also add mustard or mayo to your sandwich if you desire. For me, the avocado adds enough flavor and moisture that I don’t feel like it needs those, but feel free!

4.8 from 8 reviews
Avocado, Bacon and Egg Sandwich {Gluten-free}
Easy and healthy lunch for one! Just double, triple, etc. if you are feeding more!
Recipe from:
Recipe type: Sandwich/Lunch
Serves: 1 serving
  • 2 slices gluten-free bread (I use my homemade gluten-free bread)
  • 2 slices bacon, cooked
  • 1 cooked egg (fried or scrambled)
  • 2 slices Cheddar cheese
  • 2-3 slices tomato
  • 2-3 slices avocado (I used ⅓ of an avocado)
  • 1 tsp. mustard or mayo if desired
  1. Cook bacon to desired crispness, set aside on paper towels. Wipe away excess bacon fat, then cook egg in same skillet. Feel free to do a fried egg or a scrambled egg, shaping it into about the same square or rectangle shape as your bread.
  2. While egg is cooking, lightly toast gluten-free bread just until warm and slightly firm.
  3. If desired, spread mustard and/or mayo on the lightly toasted bread.
  4. Between your bread slices, layer egg, bacon, cheese tomato and avocado slices.
  5. Enjoy!

The Haas Avocado Board is giving away a $50 Visa gift card to one of my readers! Just watch this video about the Love One Today campaign and the health benefits of avocados. You can get two entries. 1) Watch the video and leave a comment below with something you learned. 2) Share it on your social media and leave a second comment with how you shared.

I was provided compensation for sharing about the health benefits of avocados. I only work with companies and share products I personally love, so you can trust that all opinions here are my own. One comment will be randomly chosen as a winner. Winner will have 48 hours to respond. Open to US residents 18 and older.

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Giveaway: Jumpstart your Holiday Shopping with $300 Wed, 29 Oct 2014 17:01:34 +0000

Jumpstart Your Holiday Shopping with this $300 Paypal or Amazon giveaway!

I just realized that there are less than 4 weeks until Thanksgiving! I’m usually well into my Christmas shopping at this point – with my spreadsheet of ideas and notes about gifts I’ve purchased. I try to have all of my shopping for my husband’s side of the family done before Thanksgiving, so we can deliver those gifts during our Thanksgiving travels instead of shipping them later. This year I haven’t even started!

I’m feeling like I just need to survive this busy Halloween week, which for some reason is crazy this year, then next week I need to buckle down and start brainstorming and shopping. I do LOVE Christmas shopping! I love thinking about and searching for the perfect gift for each person on my list. My Dad and the teenagers on the list are always the hardest for me to think of gifts for, so I need some time to just sit and think!

Have you started on your Christmas shopping? If you have, I bet you are thinking how nice it would be to have $300 extra in your shopping budget! I had the opportunity to team up with a bunch of other food bloggers to bring you your chance to win $300 paypal or Amazon gift card.

Just click to follow any of these fantastic bloggers on Facebook in order to enter! Best wishes!

a Rafflecopter giveaway

This giveaway brought to you by these bloggers:
The Weary ChefHot Eats and Cool ReadsKrafted Koch
Five Heart HomeFlavor the momentsFood Faith Fitness
Pint Sized BakerDieter’s DownfallDelightful E Made
Belle of the KitchenPetite Allergy TreatsClarks Condensed
YesterfoodI Dig PinterestMemories by the Mile
My Turn for UsHouse of YummYummy Healthy Easy
Julie’s Eats & TreatsLove Bakes Good CakesDiary of a Recipe Collector
Melanie MakesThe Bitter Side of SweetLife Made Sweeter
MaebellsFrom Everyday To GourmetMy Gluten-Free Kitchen
Or Whatever You DoWishes and DishesLemon Tree DwellingChelsea’s Messy Apron


(Giveaway isn’t just limited to the US. Enter from anywhere!)

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Le Creuset Heritage Stoneware Giveaway Sat, 18 Oct 2014 21:21:09 +0000

Fall Stoneware Giveaway

As we enter fall baking season, I wanted to provide you with something new and fun for your kitchen. I’ve teamed up with several of my blogging buddies to host a fantastic giveaway that will help make your holiday dinners even more stunning! We’re giving away one of these beautiful Le Creuset Heritage Stoneware dishes like the one pictured above! I totally wish I could win this one actually!

(P.S. If you want to read more about the specific prize, you can follow this affiliate link to look at it on Amazon. This is the exact prize we’ll be giving one of you: Le Creuset Heritage Stoneware 12-by-9-Inch Covered Rectangular Dish in Cherry Color)

Epi-Family and Vegetarian Mamma, along with My Plant Based Family, Table for Seven, What the Fork Food Blog, My Gluten Free Kitchen, Flippin Delicious, I’m a Celiac and Life Made Sweeter have come together to offer this special giveaway.

One lucky US Winner (lower 48) will get a

Le Creuset Heritage Stoneware, 12-by-9-Inch Covered Rectangular Dish in Cherry Color

Entering is easy….
a Rafflecopter giveaway

Important things to know…This prize will be shipped to you directly from Amazon. This giveaway is a thank you to our readers and is not affiliated with Facebook, Twitter, Pinterest, Instagram, Rafflecopter or directly to any of the bloggers listed. The winner will be chosen at random by the widget. The winner will be contacted and given 48 hours to respond with their shipping information. If winner does not respond within 48 hours a new winner will be randomly picked.

Note: Some links in this post are my referral links. Read my disclosure policy here. If you do decide to purchase something at Amazon or another retailer after following my link, I receive a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog.

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Apple Crisp {Gluten-free} Thu, 16 Oct 2014 02:20:23 +0000

Family Favorite Gluten-free Apple Crisp with Vanilla Ice Cream
My husband loves fruit desserts. While I’m obviously a huge fan of gluten-free brownies, my hubby would always prefer a homemade fruit pie or crisp for dessert. This recipe for gluten-free apple crisp is a long-time family favorite recipe, adapted from my mom’s recipe. Crisps are very easy to convert to gluten-free, as you can substitute pretty much any gluten-free flour and gluten-free oats in the topping.

Pick your favorite apple to use in this recipe. The variety of apple that you pick will affect the texture of the apple crisp. Some varieties, like McIntosh will become very soft, while others, like Honeycrisp or Pink Lady, will retain their shape. I prefer to use a somewhat tart variety like McIntosh, Braeburn or Pink Lady as I find it goes well with the sweet crisp topping. This guide to apple varieties can help you choose which variety you want to use.

I love making this to bring to fall potlucks! My hubby or kids are very willing to use our handy apple peeler corer slicer to peel and slice up all the apples I need while I mix up the topping. I can have this in the oven in minutes after the slicing is done, or put it in the fridge to bake later. Several times, I’ve put it together before dinner, then I wait to put it in the oven until I pull dinner out of the oven. It bakes while we enjoy dinner, and we’re ready to enjoy dessert right after.

Gluten-free Apple Crisp - My favorite dish to bring to fall potlucks!
We love it with a scoop of ice cream, but you could definitely enjoy with a non-dairy ice cream or whipped topping instead.

Apple Crisp {Gluten-free}
If you don't need a large pan of this yummy dessert, feel free to halve all ingredients and bake in an 8"x8" pan instead.
Recipe from:
Recipe type: Fruit Desserts
Serves: 12-16 servings
  • 12 cups peeled, sliced apples
  • ½ tsp cinnamon
  • 2 Tbsp. lemon juice
  • 1 Tbsp. water
  • 1½ cups firmly packed brown sugar
  • 1 cup gluten-free all-purpose flour
  • 1 cup gluten-free rolled oats or old-fashioned oats
  • 2 tsp. cinnamon
  • ½ tsp. nutmeg
  • ⅛ tsp. salt
  • ¾ cup unsalted butter or non-dairy alternative
  1. Preheat oven to 375°.
  2. In a large bowl, stir together sliced apples, ½ teaspoon cinnamon, lemon juice and water. Scoop into 9x13 baking pan.
  3. In a medium bowl, whisk together all topping ingredients except butter. Use a pastry cutter or 2 knives to cut in butter until mixture is crumbly. Sprinkle over apples.
  4. Bake at 375° for 45 minutes or until apples are tender and topping is crisp and browned.
  5. Serve warm with whipped cream or ice cream or non-dairy alternative.
Most brands of gluten-free flour should work just fine in this recipe. The flours I've used and recommend (affiliate links) are: Gluten Free Mama, gfJules, and King Arthur flour.
For the oats, I recommend Gluten free Prairie and GF Harvest.

Get what you need for this recipe on Amazon by shopping through these links (affiliate links):

Note: Some links in this post are my referral links. Read my disclosure policy here. If you do decide to purchase something at Amazon or another retailer after following my link, I receive a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog.

Linking this post up at Gluten-free Wednesdays with gfe and Gluten-free Homemaker, Gluten free Fridays and I’m Lovin’ It.

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Applesauce Banana Zucchini Muffins {Gluten-free} Tue, 23 Sep 2014 03:59:46 +0000

Gluten-free, Dairy-free Applesauce Banana Zucchini Muffins - The whole family loved these! They freeze well too!

What do you make when you have overripe bananas AND your neighbor brings by a bunch of zucchini?  That’s what I was wondering! Since my kids love muffins, I decided to see about combining these to make a healthy-ish muffin. Applesauce is a great addition too, as it adds more Vitamin C and using it allows me to use less butter or oil as well. I was able to combine applesauce, bananas, and shredded zucchini together in these delicious gluten-free muffins that my family happily devoured!

I’m always looking for new recipes to use up zucchini from our garden and our neighbor’s gardens. When I have a huge zucchini to use up, I pull out my food processor, put on the shredding blade (the one you use for shredding a bunch of cheese) and shred up the whole big zucchini, skin and all. This weekend, we did that with two huge zucchini that my neighbor dropped by. I was able to make two batches of these applesauce banana zucchini muffins, our favorite zucchini cake brownies, and froze the remaining zucchini in 1 1/2 – 2 cup portions in freezer bags for future baking.

You could definitely pack even more nutrition into these by adding in some ground flaxseed, in fact I’m going to do that next time! We’re firmly in the no nuts in muffins camp, but if you like nuts, feel free to mix in 1/2-3/4 cup or so or your favorite nuts (pecans would be good), stirring them in at the end of the mixing process.

These muffins freeze well too. I froze some and am pulling them out to send as part of my boys’ lunches. Quick and easy!

What is your favorite way to use up zucchini?

4.5 from 2 reviews
Applesauce Banana Zucchini Muffins {Gluten-free, Dairy-free}
Recipe from:
Recipe type: Muffins & Quick Breads
Serves: ~2 dozen
  • 3 cups good quality gluten-free all-purpose flour
  • ½ tsp. xanthan gum
  • ½ tsp. salt
  • 1½ tsp. baking powder
  • 1½ tsp. baking soda
  • 2 tsp. cinnamon
  • ½ cup melted coconut oil or melted unsalted butter
  • ¾ cup applesauce
  • 2 ripe bananas, mashed (yields about ¾ to 1 cup mashed)
  • 4 eggs
  • 1 cup sugar
  • ½ cup brown sugar
  • 1½ cup finely shredded zucchini
  1. Line 2 cupcake/muffin pans with paper liners or spray with non-stick cooking spray.
  2. Preheat oven to 350°.
  3. In a small bowl, whisk together flour, xanthan gum, salt, baking powder, baking soda, and cinnamon. Set aside.
  4. In a mixing bowl, beat together melted butter, applesauce, mashed banana, eggs, sugar and brown sugar for 1 minute on low speed. Scrape down sides of bowl and beat on low another 20 seconds.
  5. Add dry ingredients to wet ingredients. Mix on low speed just until mixed.
  6. Add shredded zucchini, mix just until combined.
  7. Use a large scoop to fill paper lined muffin tin cups ¾ full.
  8. Bake at 350° for 15 minutes or until muffins are set and a toothpick inserted in center comes out with moist crumbs attached.
  9. Cool in pan 5 minutes, then remove to wire rack to cool completely.
  10. Once cooled, store in airtight container at room temperature or stack in freezer bag and place in your freezer to enjoy later!
*I tested this with Gluten Free Mama's Almond Flour Blend.

Linking up at Gluten-free & DIY Tuesday and Gluten free Wednesdays with gluten free easily and The Gluten free Homemaker.

Get what you need for this recipe on Amazon:

Note: Some links in this post are my referral links. Read my disclosure policy here. If you do decide to purchase something at Amazon or another retailer after following my link, I receive a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog.

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Banana Coconut Breakfast Cookies {Gluten-free} Fri, 19 Sep 2014 05:12:01 +0000

What a treat to have my friend Shirley (from the fantastic blog Gluten Free Easily) guest post on my blog today. She’s sharing an easy and delicious breakfast cookie. I can’t wait to make these cookies for my family soon!

Gluten-free Banana Coconut Breakfast Cookies from Gluten Free Easily
I’m tickled to be guest posting for Michelle here on My Gluten-Free Kitchen today! Honestly, I’ve been drooling over all her recipes from the moment I discovered her blog. So I’m honored to get to share one of mine on her blog. And I’m sharing a recipe that totally fits in with my gluten free easily approach—Banana Coconut Breakfast Cookies.

I have a thing for bananas and their natural sweetness and I also like their natural binding ability. That makes them great to use to create egg-free recipes, raw recipes, and more. They’re very versatile and, of course, readily available and inexpensive, and offer an instant comfort food factor in my opinion. So you’ll find lots of banana recipes on gfe, from Banana Ice Cream to Banana Chocolate Chip Cookies to Banana Maple-Nut Muffins.

Gluten-free Banana Coconut Breakfast Cookies
This Banana Coconut Breakfast Cookie recipe is super simple and easy to make, uses ingredients that are naturally gluten free, and produces results that are delicious, of course! These cookies are crusty on the outside and soft and slightly chewy on the inside. In other words, perfect!

Banana Coconut Breakfast Cookies {Gluten-free}
Recipe from:
Recipe type: Breakfast
Serves: 6
  • 1 just ripe enough banana, mashed (my banana yielded slightly more than ⅓ cup banana puree)
  • ¾ cup certified gluten-free oat flour, almond flour, or a combination of both
  • 1 cup packed shredded coconut (unsweetened or sweetened, see notes)
Optional add-ins:
  • Dash of cinnamon
  • Pinch of sifted coconut flour
  • Chopped nuts (about 1 tbsp or so, finely chopped)
  • Mini chocolate chips (about 1 tbsp or so)
  1. Preheat oven to 350°. Line baking sheet with parchment paper.
  2. In large bowl, mix ingredients. (I just used a wooden spoon to mix them.)
  3. Scoop batter into ⅛ cup measuring cup. Invert and tap to empty the cookie batter onto the baking sheet.
  4. Bake at 350° for about 15 minutes, until outer edges are browned and bottoms of cookies are mostly browned. (You can lift up one cookie with your spatula to peek.)
  5. Let cookies sit on baking sheet an additional 5 or 10 minutes.
  6. Makes about six 2-inch cookies. Serve with a dollop of peanut butter, nut butter, seed butter, or jam, if you wish. Enjoy!
You can adjust the sweetness in this recipe by using sweetened or unsweetened shredded coconut. Sweetened shredded coconut is quite a bit sweeter and is also moister than unsweetened shredded coconut. It’s readily available to me at my local grocery store while I can only get unsweetened shredded coconut online. A pinch of sifted coconut flour can be added if your cookie batter needs a little more binding and/or you want a little more chewiness in your cookies.
Adapted from Grok Grub’s recipe.

Shirley Braden writes two popular blogs: Gluten Free Easily (also known simply as gfe, where she teaches gluten-free individuals how to live easily, economically, and healthily) and All Gluten-Free Desserts (where she shares the very best of the gluten-free desserts found on the web). She is also a gluten-free support group leader, as well as a local, state, national, and international speaker. Make sure you follow her on Facebook!

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Peaches and Cream Baked Oatmeal {Gluten-free} Mon, 15 Sep 2014 02:30:00 +0000

Peaches and cream are added to high-fiber steel cut oats and ground flaxseed for a hearty gluten-free breakfast.

This post has been made possible thanks to my ongoing partnership with Udi’s Gluten-free.

Gluten-free Peaches and Cream Baked Oatmeal - High in fiber from the steel cut oats and flaxseed.
As a celiac, I’ve eliminated several whole grains from my diet – wheat, barley, and rye. I realize the benefit of whole grains though, so I’ve been wanting to incorporate more of them into my diet.
I recently had the opportunity to take part in a webinar from Udi’s where I learned some of the benefits of nutrient-packed ancient grains as well as ideas for incorporating them into my diet.
During the webinar, I learned quite a bit about ancient grains like quinoa, millet, chia, oats, flax and amaranth. Here’s what I found most interesting:

  • Amaranth is high in fiber and a complete protein. It can be enjoyed as a breakfast cereal or ground into a flour for use in baked goods.
  • Millet is high in magnesium and is known as a headache-reducer. As a headache and migraine sufferer, I found that fact really interesting. Ground millet can be used as a flour in baked goods. I use millet in my Buttermilk Pancakes. Maybe if I ate more pancakes, I’d have fewer headaches?!
  • Flax is high in fiber and easy to add to salads, smoothies, cereals and baked goods. Grinding or crushing flax seeds makes them more nutritionally beneficial. I like to purchase already ground flaxseed for this reason.
  • Chia is high in protein, fiber and vitamins and minerals.Chia seeds are great to sprinkle on side dishes and salads for added nutrition.
  • Oats are heart-healthy, high in fiber and minerals. Oats do not have gluten in them, but since they are frequently harvested and processed on shared equipment with wheat or barley, you’ll want to double-check that your labels say gluten-free! I enjoy using oats in my baking, in recipes like these cookies and these bars.
  • Quinoa is known for anti-inflammatory properties, contains healthy fats, and is high in minerals. Quinoa can be prepared similarly to rice. I’m planning to try making a “fried rice” recipe with it soon.

After learning about the benefits of these various ancient grains, I couldn’t wait to get in the kitchen and start playing!

Udi’s Gluten Free has launched a new line of Ancient Grain products including these Steel Cut Oats that I used in this recipe. Make sure you enter the giveaway at the bottom of this post so you can try these and the other Ancient Grains products.

Peaches and Cream Baked Oatmeal made with Udi's Gluten-free Steel Cut Oats
I had never used steel cut oats, but tried them out in baked oatmeal. I loved the texture! They didn’t get mushy like regular oats can. I added ground flaxseed after being reminded how high in fiber they are too.

I’ve mentioned before that we have a ton of peaches right now from our three backyard peach trees. The idea of making a peaches and cream baked oatmeal popped into my head and I’m glad I went with it! The peaches add a little extra flavor and sweetness to this recipe. This isn’t a very sweet breakfast, with only 1/3 cup of maple syrup as the sweetener. If you’d like to add a little more sweetness when serving, you could drizzle a little more maple syrup, honey or sprinkle on some brown sugar. We enjoyed eating this with some cream or milk poured over it. Yum! This is definitely not a low calorie meal, but I feel like the trade-off of having a hearty, high-fiber, low sugar breakfast is worth it.

This hearty and filling breakfast will definitely make an appearance on our breakfast table again. I’m already looking forward to making an apple cinnamon version this fall.

5.0 from 2 reviews
Peaches and Cream Baked Oatmeal {Gluten-free}
Recipe from:
  • ¾ cup gluten-free steel cut oats
  • 2 Tbsp. ground flaxseed
  • 1 tsp. baking powder
  • 2 tsp. cinnamon
  • ¼ tsp. nutmeg
  • ½ tsp. fine sea salt or table salt
  • 1 cup whipping cream or half & half
  • 1 cup milk
  • ⅓ cup maple syrup
  • 1 egg
  • 3 Tbsp. unsalted butter, melted and cooled
  • 2 tsp. vanilla extract
  • 1 cup diced fresh peaches (peeled)
  1. In a large bowl, whisk together the steel cut oats, ground flaxseed, baking powder, cinnamon, nutmeg and salt. Set aside.
  2. In a medium bowl, whisk together the cream, milk, maple syrup, egg, melted butter and vanilla.
  3. Pour the cream mixture over the oat mixture and stir with a spatula to combine. Let sit for 15 minutes or cover bowl and place in refrigerator until ready to use (even overnight).
  4. When ready to bake, preheat oven to 350° and lightly spray an 8"x8" baking pan with cooking spray. Cover the bottom of the pan with the diced peaches.
  5. After stirring oat/cream mixture again, pour into baking pan over the peaches.
  6. Bake at 350° for 65-70 minutes, or until top has browned and oat mixture has set (i.e. nothing "jiggles" when you move the pan!)
  7. Allow to cool for a few minutes before serving. Store leftover covered at room temperature or in refrigerator. Tastes great up to 2 days after baking too!
Dairy-free substitution: Replace the whipping cream and milk with 2 cups total of your preferred dairy-free milk. Replace the melted butter with melted coconut oil.

I’d love to hear how you incorporate ancient grains in your gluten-free diet too. Let me know in the comments below and enter to win a package of the new Ancient Grains products from Udi’s Gluten Free too!
a Rafflecopter giveaway

Facts about ancient grains thanks to Bonnie Taub-Dix and Udi’s Gluten Free

I was provided samples and compensation for sharing about Udi’s Ancient Grains products. All opinions are my own. I only share products that I truly enjoy and recommend.


Linking this up at Gluten Free and DIY Tuesdays and Gluten-free Wednesdays.

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School Safe Snacks for your Gluten-free Kids Mon, 08 Sep 2014 16:00:11 +0000

This post has been made possible thanks to my ongoing partnership with Udi’s Gluten-Free.

School Safe Snacks for Gluten-free Kids (Nut-free and peanut free too!)

My boys’ teachers like for them to bring a snack to have during their school day. I think it is a great idea as it minimizes the distractions that growling tummies and low blood sugar can bring.

Since we already eat a lot of fresh fruit and vegetables at lunch and dinner, I allow for snacks to be a little more on the carb side. It fills them up and helps tide them over until the next meal.

Their school is great about making sure that everyone is aware of food allergies in the classroom, and sends home a letter outlining what food items aren’t allowed. Due to school guidelines and concern for children with other food allergies, I avoid sending any products with nuts, peanuts, or peanut butter in them.

Fortunately, there are plenty of gluten-free, nut-free and peanut-free snacks to send! I’ll share with you my boys’ favorite snacks that I send in pre-portioned bags:

  • Homemade Snack Mix (pictured above)- with gluten-free Glutino pretzels, banana chips, dried cranberries and raisins
  • “Spring” Snack Mix – not just for Spring!
  • Air-popped Popcorn with a little butter and salt
  • Dried Fruit or Fruit Leather
  • Muffins – I bake big batches of our favorite muffins and store in freezer bags in the freezer so that I can pull out 1-2 to send for a snack or lunch. My boys love the banana muffins and apple streusel muffins the best. You can buy and freeze Udi’s muffins too! So yummy!
  • Gluten-free Crackers
  • Box of Raisins
  • Fresh Apple Slices or Dried Apples
  • Roasted Pumpkin Seeds
  • Cheese Stick
  • Portable yogurt (if your kids can eat this without making a mess – One of mine can’t but the other can!)

I’ve included many of these in our Snack Bin that I keep in the pantry. It does include a few nut snacks, but my kids know those are for at home or in the car only. The rest are all nut-free and peanut-free.

Having a snack bin full of pre-portioned, ready to grab snacks has been such a help! It makes before and after-school go so much smoother as my kids know right where to grab a healthy snack. They aren’t snacking on chips and candy this way!

My kids really enjoy working with me to make and package the healthy snacks.

What snacks do your gluten-free kids like to eat?

Learn more about living gluten free! Visit

This is a sponsored conversation written by me on behalf of GF Kids & Family. The opinions and text are all mine.

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National Study to Help Advance Celiac Disease Research Fri, 05 Sep 2014 15:15:19 +0000

The following post is sponsored and written by CeliAction. I am sharing it for informational purposes only so that my readers with celiac disease can consider participating.

Participants needed for CeliAction Clinical Research Study

National study to help advance celiac disease research.

The CeliAction Study is a clinical research study designed to evaluate an investigational drug for celiac disease. The study will explore whether the investigational drug is able to improve the damage in the lining of the intestine caused by ingesting even small traces of gluten. The study will also evaluate whether the investigational drug improves any symptoms of celiac disease.

You may qualify for the CeliAction Study if you:

  • Have been diagnosed with celiac disease by a healthcare professional
  • Are attempting to be on a gluten-free diet
  • Have experienced at least one moderate or severe symptom of celiac disease in the past month

There are other criteria that you must meet to qualify for participation. The study staff will explain the requirements to you and answer any of your questions.
As a volunteer in a clinical trial, you may:

  • Participate in a research process that may lead to new treatment options
  • Learn new information about your health
  • Receive study-related care from qualified physicians

To learn more about this research study and see if you qualify, visit
or call 1-855-3333-ACT.

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