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Sweet or Savory... Grain Free Flatbread is delish!
It is such a blast sharing these all-new, awesome grain free recipes with you this month! I love hearing you’re making and enjoying these tasty treats right along with me.

Check out this recent email from Alexa, a subscriber from Rhode Island:

“Gigi, Thank you so much for the Grain Free Chocolate Covered Sunbutter Bites recipe! I took your advice and made them for my mom for Mother’s Day! I put them in a candy box in individual white paper candy cups and tied them up with a giant pink bow. Mom loved them!! She is new to the world of food allergies (her allergies are eggs, peanuts, and wheat) and has been a little depressed over not being able to eat some of her favorite candies. She is also sensitive to rice and rice products like rice flour, rice syrup, and rice milk, so that rules out a lot of pre-packaged gluten free foods. That’s why when I saw this recipe I knew I had to try it for her. She absolutely loved them and now you have a new fan (she subscribed to your site and YouTube channel, too). Thank you so much for sharing this recipe. I know I’ll make them again and again.”

So, don’t take my word for it, take Alexa’s (and her moms!). My Grain Free Chocolate Covered Sunbutter Bites are superb! If you haven’t already, be sure to whip up a batch soon. I know you’ll love them as much as Alexa and her mom do.

Thank you, Alexa, for your email. It’s inspiring to hear how something as simple as a recipe can make such a difference. Those of us living with multiple food allergies and intolerances know exactly how overwhelming, and yes, even depressing at times, navigating mealtimes can be. Food is at the core of every culture. It defines special occasions and holidays, holds memories of our childhood, and is necessary for life.

That’s why I love demystifying and simplifying gluten free (and other “free”) baking and cooking. Gaining confidence in the kitchen truly makes the difference between “just eating what we can” and really enjoying the foods we love.

This week’s recipe is definitely one for the “Foods We Love” file! I’m thrilled to show you Grain Free Flatbread is possible and delish!

I’m not talking about a dense, egg-y tasting, excuse for flatbread, either. My Grain Free Flatbread is light, airy, and bread-like! This is a versatile recipe, too! Form the dough rounds thicker for sandwich rolls you can slice in half, or thinner for tender, bendable wraps to fill with your favorite meats and/or veggies. You can also make this flatbread sweet or savory (more on this in the recipe!). No matter how you decide to make your flatbread, I know you’ll love this recipe! Let’s get in the kitchen!

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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!

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Gluten Free Grain Free Brownies
Brace yourself for an action-packed, information-filled month here at GlutenFreeGigi.com!
 
I don’t think we’ve ever had so much fresh, exciting, new, and useful content packed into only a few short weeks!

Take a look what I’ve got in store for you...  Be sure to mark these important dates on your calendar so you don’t miss a thing! Then we'll get to today’s stellar grain free recipe! (To learn more about grain free, don't miss the "A Side of Science" article I wrote discussing the topic here.)

Beginning today, and all month long on Tuesdays, we’re going "against the grain" to gain insight into how simple grain free baking can be! Don’t let anyone fool you into thinking you can’t have your favorite foods if grains are off the menu!
 
Overcomplicated recipes and long ingredients lists are not necessary when cooking grain free. We can enjoy all the foods we love - grain free! - using a few simple tips, tricks (and even some secrets!) I know. I’m going to share them with you this month... It's my May treat for you!

May is also Celiac Awareness Month. Every Thursday in May my “A Side of Science” articles will focus directly on some aspect of Celiac disease (CD). My goal is to raise as much awareness as possible this month by providing science-backed, unbiased information about living with CD you can immediately use to enhance your wellness.

In fact, I’d love it if you would join me in increasing CD awareness by sharing each “A Side of Science” post during the month of May on your Facebook page, via Twitter, or even on your own website if you have one. The more we spread the word, the more people we can educate about CD and living gluten free. That helps everyone, so let’s do it!!!

Also, mark your calendar for Food Allergy Awareness Week May 13-19. Many of you, like me, live with multiple food allergies, so again, let’s work together to share information and ideas about food allergy awareness, especially during this week.

Raising awareness is particularly critical for those of us with children on special diets due to a food allergy. I understand that because I live it every day in my own home with my own child.
 
On May 23rd and 24th I am personally presenting, as part of my ongoing monthly webinars, unique information in a comprehensive discussion on children with food allergies that could literally save your child’s life!
 
I’ll be sharing more details and registration information soon, but save those dates because this webinar is guaranteed to sell out early and it will not be offered again!

Now... on to this week's recipe!
 
I promised delish grain free dishes all May long and this first recipe will not disappoint. My Gluten Free Grain Free “Pot” Brownies take gluten free, grain fee eating to an all time high! 

Even if you aren't grain free, trust me, you will want to keep this recipe handy! It is simply that good.
 
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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!
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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!

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To spring forward into March, I have a new dessert recipe for you... Gluten Free Sweet Potato Brownies. They're filled with nutrition and a (naturally) sweet surprise!

Brownies are, by definition, chocolate, but I couldn’t resist making a chocolate-free version with antioxidant-rich sweet potatoes. They are my favorite wholesome, nutritious addition to gluten free baked goods.

If you haven’t baked with them before, I encourage you to give it a try! 

Sweet potatoes can be used to replace up to half the fat called for in recipes like coffee cakes, traditional brownies, and muffins. They add a valuable nutrient boost, too! In this recipe, they are truly the star of the show!

When adding sweet potatoes to my baked goods, I typically use cooked, mashed sweet potatoes. For my Gluten Free Sweet Potato Brownies, I discovered mashed sweet potatoes yield a very dense brownie. After a little experimenting, I found the key to these tasty brownies is using finely grated sweet potatoes. This gives the brownies just the right texture with fabulous sweet potato flavor!

To enhance the natural sweetness of the potatoes is that sweet surprise I mentioned... Date sugar. Have you tried it!?

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Simple, affordable, nutritious, and naturally Gluten Free... Artichokes!
For our final February post, capping off this month of loving our gluten free lifestyle, here's a veggie with HEART ... Artichokes!

Full of naturally gluten free nutrition, artichokes are an excellent source of nutrients like fiber, vitamin C, potassium, magnesium, and folate. They’re also loaded with antioxidants to keep our cells healthy!

Of course, just by looking at an artichoke, it isn’t obvious how to prepare (or eat) one. Truth is, this barbed member of the thistle family can be downright intimidating at first.

Fortunately, with artichokes, looks are deceiving. They aren’t difficult to prepare, cook, or eat. Once you see how it’s done, you’ll be enjoying fresh artichokes and reaping those tasty health benefits, too!

I have a super simple recipe to get you started - Roasted Artichokes with Garlic & Lemon. 

If you're an artichoke pro, go right to the recipe, but if you've never tackled one before, this is one of those times when my You Tube How-To Cooking videos really come in handy! In my video, "How-To: Preparing an Artichoke", I show you exactly how to do it, start to finish!

You won't believe how easy this is!

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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! 

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Homemade Ketchup ~ a simple way to reduce your sugar intake!


A gluten free diet makes reading ingredient lists on food labels a necessity.

These days, it’s not only allergens we’re searching for on food labels.  Ingredients like preservatives, sodium, and SUGAR are a focus for many of us.

New research related to sugar and its negative impact on our health surfaces almost daily. Some say “natural” sugars, like honey, agave nectar, and pure maple syrup, are better than granulated refined white sugar. Others claim foods made with honey, pure maple syrup, or palm sugar are “sugar-free”.

Regardless of where you stand on the sugar issue, you probably agree LESS IS BEST when it comes to the sweet stuff. 

This week's recipe can help do just that!

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Gluten Free Quinoa Stuffed Peppers ~ a simple, affordable, delish Slow Cooker dish!


Even though I'm not vegan or vegetarian, many people on a gluten free diet are one or the other. That's why this is among the top nutrition questions I receive: "How can I get enough protein if I don’t eat meat (or dairy)?" 

The answer is simple, and gives us another reason to LOVE living gluten free! My answer also provides great information for EVERYONE, not just those who don't eat meat (or animal products). 

Adding healthy variety to our gluten free diet keeps it interesting and tasty! (Find out more about how to add nutritious variety to your gluten free diet in my article on "Taste Groups".) 

Incorporating certain gluten free whole “grains” into our diet is a fantastic way to get healthy protein on our plate, and much, much more! Today’s focus... QUINOA!


What is Quinoa?

Quinoa (pronounced keen-wah), while referred to as a whole grain, really isn’t a grain at all.  It’s a tiny seed from a plant in the Goosefoot family.

Some familiar relatives of quinoa are beets (check out my most recent article on beets), Swiss chard (find my healthy, nutritious gluten free Cannellini Beans with Chard here), spinach (try my simple gluten free vegetarian Spinach Squares), and amaranth.

Like its familiar relatives, quinoa is a great way to add nutrition to our gluten free diet! Check out some of the health benefits of quinoa...

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