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Free from: gluten, grain, dairy, eggs, soy, & nuts!

All May long, we’re going "against the grain" to gain insight into how simple grain free baking can be!  

Last week, we satisfied our munchies with my amazingly simple and delish Grain Free Gluten Free "Pot" Brownies. This week I have another sweet treat to share just in time for Mother's Day!

My Chocolate Covered Grain Free Gluten Free (Oven Free!) Sunbutter Bites are special enough to fill a candy box tied up with a pretty bow for Mom to show her how much you care!

In fact, this recipe is so incredibly easy and FUN to make, you'll want to keep it near the front of your recipe box to use any time you want to share a sweet gift from your kitchen. (We don't even need to turn on the oven for these!!)

Of course, once you try one of these decadent little bites, you might just decide to double the recipe and make extras to nibble on for yourself (I know I do!).

And that's a-OK because these decadent candy bites are free of the most common "Big 8" food allergens as well as gluten free and grain free!! That means nearly everyone can enjoy them! 

Now, let's get that recipe and get in the kitchen!

6 Comments
 
 
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Strawberries - in season for spring - are the perfect partner for my Dairy Free Lemon Ice Cream!
 
Even though there's still a chill in the air, the sunny skies and warmer temps of spring can't help but bring chilled bowls filled with frozen treats to mind! 

Of course, I want a recipe that comes together in a snap with a few simple, affordable ingredients. I know you do, too! 

My dairy-free ice cream fits the bill, but that's not all...
 
This recipe is versatile enough to become our warm weather "go to" dessert - no oven required!

So, this week, I'm sharing with you my recipe for Dairy Free Lemon Ice Cream along with several variations I've made!
 
And I have so many more in mind... The possibilities for this simple ice cream seem nearly endless, and that's precisely the idea!
 
I'm excited for you to take this recipe, check out my variations, try one (or more!) of them, then make your own custom flavors of rich, creamy dairy-free ice cream to keep you cool all spring and summer long!
7 Comments
 
 
Legend has it fairies place pots of gold at the end of rainbows. Leprechauns are said to guard the pots. Capture the leprechaun, and the treasure belongs to you!

Of course, if you don’t have time this St. Patrick’s Day to chase after mischievous leprechauns, you can make your own rainbow and pot of gold. It’s simple, affordable, and even if it’s not the “real thing”, rainbows are magical. That's especially true when they are made of an array of naturally gluten free, nutrient-rich veggies!

No less dazzling is my savory Pot O' Gold Dip!

This blend of roasted butternut squash and seasonings makes a terrific dip for raw or steamed vegetables. Everyone will feel lucky when you serve this eye-catching display, on St. Patrick’s Day, or any day of the year!

2 Comments
 
 
Dairy Free Ice Cream
1 pint coconut milk creamer (in the coffee creamer section of your dairy case)
1 cup rice milk (or other milk of your choice)
1/2 cup honey (maple syrup or agave nectar would work)
2 teaspoons vanilla extract (make it organic & make it certified GF)
3 Tablespoons of melted non-dairy soy-free buttery spread (I use Earth Balance)

Now, I already know what you're thinking...buttery spread? In my ice cream? Well, yes. I realize that you could use canned coconut milk and make a nice ice cream, but canned coconut milk is incredibly high in fat. For an "everyday" ice cream, I like the richness Earth Balance imparts without all the fat of coconut milk. It adds just enough fat to give the ice cream a real ice cream texture and to prevent icy-ness in the finished product. 

Regarding using coconut milk creamer instead of coconut milk, I've had good results using the coconut milk creamer in recipes where I once used heavy cream (i.e., chowders, soups, scones). The creamer is non-fat, so I'm more in control of the fat content of the ice cream when I use it. 

Note: 
(1) if you haven't tried it, coconut milk creamer does NOT taste like coconut at all, and 
(2) the Earth Balance blends into the ice cream and is not noticeable in the finished product, nor does it impart any detectable flavor.

To prepare the mixture, combine creamer, rice (or other) milk, honey (or other liquid sweetener), and vanilla in a large glass mixing bowl and whisk by hand until the honey is blended in. Melt the buttery spread just until melted, then drizzle it into the milk mixture as you whisk to blend. 

Pour this into your ice cream maker (I use a countertop model) and churn until frozen. Serve immediately, or scoop into a freezer safe container, seal, and store.  

~g~
Join me in the kitchen and try more of my gluten free recipes.  Click here to see all of the recipes I have for you! Living gluten free tastes so good... you'll see!

To receive every new gluten free recipe right in your inbox each week along with my latest “A Side of Science” articles like this one be sure to click here to SIGN UP for my FREE E-LETTER! 


Let's Connect!
Do you have Comments about a specific post or recipe? 
Please share in the “comments” section below!

Do you have Questions? 
Click here to check out my ALL NEW FAQs and you might just find your answer!

If you don't find your answer in my FAQs, email me: mailbox (at) glutenfreegigi (dot) com. 

I’m always happy to hear from you, but need to ask for your understanding and patience when it comes to responding. I receive lots of email these days, which I love, but it can be challenging sometimes to respond to each one. I answer as many of your questions as possible in my How-To videos and posts so everyone can benefit. Keep watching my videos and website for my answer to YOUR question! 

Follow Along...
On Twitter and "Like" me on Facebook! 

You can also check out my boards on Pinterest and find out what I’m posting on Google+! 

These are places I like to go have fun and share what’s going on in the Gluten Free Test Kitchen and in my HOME Kitchen! 

I love following you, too! Make sure you let me know you’re out there!  

Thanks for taking time to visit! Come back for my weekly recipe and how-to video posts on Tuesdays and useful "A Side of Science" articles on Thursdays. If you don't, I'll miss you!

My mission here at GlutenFreeGigi.com is to share my experience and knowledge to make gluten free living easy and accessible for everyone. I can help you navigate your gluten free life with ease and confidence because I understand how challenging it can be! Click here to learn more about who I am and my gluten free story.

I’m super-excited to have YOU here!

The journey's fantastic when you're sharing it with folks who have things in common... I'm glad you're sharing the gluten free journey with me!! 

P.S. --  Click here to sign up for my free e-Letter so you don't miss a thing! 

1 Comment
 
 
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Pretty in Pink Gluten Free Granola ~ Easy, affordable, healthy, and delish!


Will you be my Valentine?

I made granola for you. Not just any old granola, either.

For you, only the very best gluten free healthy granola. Except, it doesn’t taste healthy. It tastes like guilty granola. It’s magic...sort of.

4 Comments
 
 
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You'll never eat mayo from the jar again!
Avo Mayo
1 ripe avocado
Juice of 1/4 lemon
1/4 teaspoon garlic powder
1/4 teaspoon black peper
1/4 teaspoon sea salt
3 Tablespoons light olive oil

Combine all ingredients except oil in the bowl of your food processor and blend until pureed. You will need to scrape down the sides several times to insure all avocado is pureed. 

When the mixture is smooth, drizzle the oil slowly into the processor while blending. Be patient - if you add the oil all at once or too fast, you will not achieve the rich creamy mayo-like texture that you're looking for.

Use immediately, or store in fridge for 3-5 days tightly covered. It may keep longer, but it never stays around my fridge long enough to find out. 
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Perfect for a sandwich!
Also try my Avo Mayo in these Deviled Eggs!


Coming soon!

The announcement for my February webinar and topic is coming this week! I don't want to give it away, but if you are gluten free AND dairy free, or if you're gluten free and considering going dairy free, this webinar is for you! You won't believe what I did in the name of science and the results will SHOCK you!  Be sure to sign up for my FREE E-LETTER by CLICKING HERE to be among the first to receive these exciting details!!


Let's Connect

Comments about a specific post or recipe? 
Share it in the “comments” section below!

Questions? 
Click here to check out my ALL NEW FAQs and you might just find your answer!

If not, email me: mailbox (at) glutenfreegigi (dot) com. 

I’m always happy to hear from you, but need to ask for your understanding and patience when it comes to responding. I receive lots of email these days, which I love, but it can be challenging sometimes to respond to each one. I answer as many of your questions as possible in my How-To videos and posts so everyone can benefit. Keep watching my videos and website for my answer to YOUR question! 

Follow Along...
On Twitter and "Like" me on Facebook! 

You can also check out my boards on Pinterest and find out what I’m posting on Google+! 

These are places I like to go have fun and share what’s going on in the Gluten Free Test Kitchen and in my HOME Kitchen! 

I love following you, too! Make sure you let me know you’re out there! 

~g~

Thanks for taking time to visit! Come back for my weekly recipe and how-to video posts on Tuesdays and useful "A Side of Science" articles on Thursdays. If you don't, I'll miss you!

My mission here at GlutenFreeGigi.com is to share my experience and knowledge to make gluten free living easy and accessible for everyone. I can help you navigate your gluten free life with ease and confidence because I understand how challenging it can be! Click here to learn more about who I am and my gluten free story.

I’m super-excited to have YOU here!

The journey doesn't seem nearly as long when you share it with folks you like... I'm glad you're sharing the gluten free journey with me! 

P.S. --  Click here to sign up for my free e-Letter so you don't miss a thing!  
7 Comments
 
 
It is hard to believe we’re wrapping up our month of reNEWal. Of course, we’ll keep renewing all year long with fresh ideas to balance and enhance our gluten free lifestyle!

We've got plenty of scrumptious ways to do just that, from using my favorite reNEWal elixir to cleanse and balance the system to making our own staple recipes like sunflower seed butter, Homemade Stock, and decadent Chocolate Chunks for baking (or snacking!).
 
We even redefined "comforting" when it comes to food and learned about how the Six Tastes Groups of Ayurveda can add satisfying variety to our gluten free diet. I received tons of email on nearly every post, but the “Six Tastes Groups of Ayurveda” post received the most...thank you!
 
Some of you told me how you’ve never seen the concept explained so clearly; others shared how what I wrote reignited a desire to explore Ayurveda all over again. Those are the reasons I write "A Side of Science" and your notes gave me a nice warm fuzzy feeling. Except one...It made me giggle.

A self-proclaimed “Man-Fan” (I love that!!) pointed out how Ayurveda leaves out a taste group... the BACON group! He explained how, to a true bacon lover, cured pork belly is in a category all its own. He also mentioned, in a super-sweet way, how I’ve left gluten free bacon loving folk feeling a little neglected.
 
He’s right. Not a single post mentions bacon. How can that be?! Some of you L-O-V-E bacon. While it's not a staple at my house, that doesn’t mean I can’t make some for you. After all, you deserve it! 

Of course, your well-being is important to me too. I don't want to share a recipes with you that might jeopardize your health. And we are talking about bacon - a food that doesn't exactly get a gold star when it comes to healthy foods. But why is that? I had to know exactly why bacon gets such negative press when it comes to a healthy diet. I thought you might be curious, too, so I did what any scientist would do... I turned to the research!
 
4 Comments
 
 
I made my own chocolate chunks (yes, I made them and I've got the recipe for you here)...
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Homemade Chocolate Chunks ~ it's as simple as opening a bag of the store-bought kind!

...to add to these muffins so I'd have a terrific muffin recipe for you. To me, a terrific muffin recipe is a Staple Recipe!

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Good as Gold Gluten Free Vegan reNEWal Muffins

Here's the catch, though. You see, I planned to tell you these gluten free muffins are "incredibly good". 

But, before I used the word "good", I decided to look up the definition. I do this often, especially when I feel I'm about to use an over-used word. I've found over-use can skew a word's meaning. 

Turns out "good" is not an accurate description of my muffins at all. "Good" is really just "OK". 

{good ~ of a favorable character or tendency; suitable; fit; adequate; satisfactory}

These muffins are so much MORE than "incredibly OK"! 

From the way they came to be (my desire to create a healthy, easy muffin recipe for YOU that fits our reNEWal theme) to the nutrition packed into each one (high protein, high fiber, low fat), to the way they satisfy hunger and taste... these muffins are not good.

Perusing Merriam Webster, I discovered these muffins are "GOOD AS GOLD"!

{good as gold ~ of the highest worth or reliability}

That sums it up. A valuable recipe full of healthy, natural ingredients that can be made easily time and time again to help us renew truly is good as gold!

And that's what I want to be to you... good as gold... reliably providing you with valuable information and insights about living gluten free. I want to be your go to resource... what you think of first.

Each and every day I want you to be able to use what you find here at GlutenFreeGigi.com to improve and enhance your gluten free life. I want you to come back often and be a part of the gluten free community we are creating here. Yes. Good as Gold. That is exactly what I want GlutenFreeGigi.com to be for you!

Now, how about those good as gold muffins?



2 Comments
 
 
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Homemade Chocolate Chunks are gluten free, dairy free, soy free, nut free, vegan, and delish!


These chocolate chunks are made with Valrhona dark cocoa. Use any cocoa (or raw cacao, if you prefer) to make your own chocolate chunks. 

You will find these chunks are terrific on their own or in a snack mix; however, they do melt more than "traditional" store-bought chunks or chocolate chips. These contain only 4 ingredients and do not use an emulsifier like soy lecithin (read about soy lecithin here). You could add one if you like. 

To show you how these look in a baked product, here's a picture of muffins I made with these chunks. When the muffins are still hot, the chunks are near liquid. Allowing the muffins (or cookies or other baked goods where you use these chunks) to cool completely will result in a solidified bit of chocolate again. 


I love the natural flavor of these chocolate chunks and knowing exactly what is in them. It's also nice to know you'll never run out of chocolate pieces when you get the desire to make your favorite baked treat! 

Enjoy!

Homemade Chocolate Chunks
Gluten Free, Vegan, Soy Free, Nut Free

6 Tablespoons good quality unsweetened cocoa powder
6 Tablespoons coconut oil that has been gently melted (melt just until it is liquid)
1 teaspoon vanilla extract
2 Tablespoons pure maple syrup or other sweetener of your choice*

*Note on sweeteners:
You can use liquid or solid sugars here, such as palm sugar, cane sugar (brown or white), molasses, honey, etc. 

I have not tried stevia (it burns my tongue!), but I feel sure it would work. If you are able to use stevia and try it in this recipe, please share your results in the comments below so everyone can benefit. 

You may want to add more sweetener to your chocolate chunks; I didn't want mine too sweet. Adding a bit more sweetener, up to 4 Tablespoons of maple syrup did not change my final results. 

Combine all ingredients in a glass dish, such as a glass loaf dish. I use one that is 8x4-inches. Stir until everything is mixed well, then chill for about 30-40 minutes, or until the chocolate is solid.

Use a knife to cut into desired size chunks. Scoop out the chunks with a spoon. I start on one corner of the dish and run the tip of my spoon down the side of the dish, all the way around, then scoop out the chunks. You will have some small bits flake away, but mostly the chunks will come out whole. (See my picture above again... I scooped these using this method and put them right on the plate without arranging them at all so you could see exactly what to expect when you make them.)

Store these in a glass jar, tightly covered, in the refrigerator. Enjoy! 

~g~


For even more quick, easy and super-tasy gluten free recipes I've created for you, why not join me in the kitchen?  See how tasty living gluten free can be!

You can even receive every new gluten free recipe right in your inbox each week along with my latest “A Side of Science” articles and exciting special announcements when you SIGN UP for my FREE E-LETTER!   


Let's Connect!

Comments about a specific post or recipe? 
Share it in the “comments” section below!

Questions? 
Check out my ALL NEW FAQs and you might just find your answer!

If not, email me: mailbox (at) glutenfreegigi (dot) com. 

I’m always happy to hear from you, but need to ask for your understanding and patience when it comes to responding. I receive lots of email these days, which I love, but it does make it more challenging to respond to each one. I answer as many of your questions as possible in my How-To videos and posts so everyone can benefit. Keep watching my videos and website for my answer to YOUR question! 

Follow Along...
on Twitter and "Like" my Facebook page! 

You can also check out my boards on Pinterest and find out what I’m posting on Google+! 

These are places I like to go have fun and share what’s going on in the Gluten Free Test Kitchen and in my home kitchen, too! 

I love following you, too! Make sure you let me know you’re out there!   

~g~
Thank you for taking time to visit! Come back often for my weekly recipe and how-to video posts on Tuesdays and informative "A Side of Science" articles on Thursdays. 

Remember, my mission here at GlutenFreeGigi.com is to share my experience and knowledge to help you navigate your gluten free life with ease and confidence because I understand how challenging it can be!

I’m excited to have YOU here!

Thank you for sharing the journey!

xo,

Gluten Free Gigi   
17 Comments
 
 

January is half over. Life feels busier than ever. December's  focus on reducing stress during the holidays has given way to our plan for reNEWal, which has me feeling better and more energized than ever! I hope you are, too! 

This week, I have another terrific dish for you that fits right into that plan! It’s a simple, seasonal money-saver, full of nutrition and makes terrific use of a Staple Recipe! It tastes great, too! And when it comes to taste, I show you exactly how I incorporate the Six Taste Groups of Ayurveda into this dish... 
 
Check out my Sauteed Cannellini Beans with Rainbow Chard! You'll love this dish!

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