So many sweets being made in our home lately! First, all the the chocolate snack cakes for the instruction video and now my all-time childhood favorite…Tastykake Butterscotch Krimpets. Unlike Twinkies, there’s no “Krimpet” pan I know of yet, so I ended up using my Twinkie pan. If you don’t have a pan like that, you can either make them in a 4×8 loaf pan and cut them into long rectangles or just make them as you would cupcakes. If you need to be DAIRY FREE, no worries! You can use butterscotch extract instead of butter. Either way, both taste pretty amazing. Print Gluten Free Butterscotch Kr ..read more

Continuing in the series of gluten free snack cakes, what would the collection be without the iconic chocolate cupcake with the white swirls on top? This recipe is gluten, grain, dairy, soy and gum free and the cake is sweetened with coconut sugar or maple syrup. If you’re grain free, be sure to find a confectioner’s sugar that suits your needs. Many are made with cornstarch, but a few brands use tapioca starch. If dairy is OK, you can substitute heavy cream for the coconut milk in the filling and the frosting. Need a visual? Watch my Gluten Free Chocolate Snack Cakes video to see how to prep ..read more

For some, Swiss Rolls and Yodels are probably interchangeable, but I’m sure there are others who know the slight nuances of them. Too bad us GF people can’t do an official taste test anymore. Like Ring Dings and Ding Dongs, these cakes used to be regional fare and some had access to one or the other (or in some cases, both). Who doesn’t want lots of chocolate and a little extra vanilla cream? This recipe is very similar to the ingredients in my other snack cakes and is gluten, grain, soy, dairy and gum free so long as you choose ingredients free from those allergens. It’s the technique that’s ..read more

One of my kids sent me a link to her favorite snack…a buffalo blue cheese mix that she said she was her current obsession. Then challenged me to make it GF. Even though I am the only need-to-be-GF person in the family, everyone else loves to throw a challenge at me. This tasty snack is only a few minutes of prep and another 15 minutes or so in the oven, then a little bit of time to cooll, then it’s ready to eat. Finding products that are safe can be a challenge. I used Texas Pete’s hot sauce – which was labeled as certified GF. As for blue cheese, I look to AmaBlue and Boar’s Head brands wh ..read more

Like many foods I grew up with, I definitely get cravings for stuff II can no longer have, then work diligently to satisfy the craving. I’ve been obsessed with this sandwich over the last several weeks. All it took to recreate this one was a little tweak of the technique for my artisan bread recipe, then find the classic ingredients to complete the sandwich. I rarely eat processed meat, but I used Boar’s Head brand uncured meat products in this…specifically prepackaged with “gluten free” right on the label. Note for those with celiac disease – this is among the safest ways to purchase deli ..read more

Every now and then, a certain food from my gluten days haunts me and I have to do something about it. Tortellini is one of those foods from my childhood that I just loved. My mom used to prepare it, using frozen tortellini , a little butter, cream and parmesan, then tossed with peas and prosciutto. I figured since I taught myself how to make GF ravioli, , tortellini wouldn’t be all that hard to do..and it turned out quite well! With all of the dairy free cheese substitutes out there, it’s possible to make this one without dairy. You can use the DF cheese ravioli filling as a guide. Prin ..read more

Making your own cleaning products is simple, inexpensive, sustainable and environmentally friendly! Plus, you won’t have to worry about gluten lurking around in places you don’t want it to be. Print these labels and use to identify your spray bottles, which are easily and cheaply sourced at a dollar store. Branch out to other household and personal care products, including deodorant, lip balm, laundry detergent and more. Recipes are easy to find online ..read more

Nowadays, so many people are being diagnosed with Celiac Disease or gluten intolerance. Thankfully, awareness has come a long way in the decade since I was diagnosed. Being gluten free is way more than just about the food. Some medical professionals are very good at guiding and educating people on how to manage their diagnosis. Others, well, not so much. If you are new to this lifestyle, or have been struggling to find a missing link into why you may not be getting better, consider your home kitchen. Some people underestimate or are simply unaware of how gluten can lurk in your home kitch ..read more

With tomatoes plentiful and the days warm, a cold pizza makes a perfect meal, or shared appetizer at a gathering. It’s a creamy, savory spread, topped with fresh tomato, mozzarella, a little balsamic reduction and fresh basil to give it a burst of flavor! Cut it into wedges, squares or two bite pieces and you’d have all of the flavors of summer in one bite! We have always been fans of the Cool Ranch + Veggie pizza, but I was informed by family and friends that this is the one they want to see more of. You can use any GF pizza crust. I used this recipe to make my own chewy, pull apart crus ..read more

Pizza comes in all forms and styles, and that can lead to a bunch of bickering over what is considered “best.” I had never tried deep dish pizza before I ended up living in the Windy City for a couple of years. I had to do the as the locals do and delve into what this pizza was all about…and did so at Gino’s East. Wow, one piece of this decadent masterpiece was all it took to practically go into a food coma! The biggest difference vs. NY style? The need for a fork and knife to get started, then about halfway through all the proper etiquette goes out the door and the use of hands is just a n ..read more