Goodie Goodie Gluten-Free®

I have not yet been to Pip's Place , but I hear it's fantastic.  A bit expensive, but what isn't these days? and located on the Upper East Side of Manhattan on 1st Avenue between 89 and 90th Street.  Featured in the New York Times as the first upscale gluten-free bakery. (Featured in Daily News, CBS, SnackFixation, Next Magazine, Celiac Chics (used to be a blog, now a .com) There is no possibility of cross-contamination.  Woo Hoo.  They also serve coffee (total bonus) and sell the beans, made and roasted in Brooklyn.  Ah, NY made, nice.  Cappuccinos, latte's and coffee drinks galore, cakes, cookies, muffins, squares and more.  And total beyondo bonus?  They ship.  They ship throughout North America and in the Tri-State area.  Bam! Cakes   Bam! Muffins    Bam! Cookies   Bam! Squares   Bam! More Treats   Bam! Recently my friend mentioned to me that she bought the Gum Drop Loaf, and even though it sounded gross it was fantastic and that I had to get m

**found in March 2012 Real Simple Magazine Let's start with our favorite GF Greek Yogurt.  Mine is Fage 0 percent and add some pizazz to our usual snack and make dip for entertaining!  Or just a great healthy snack!! Yum, yum! GF Lemon-Horseradish Dip 1 Cup (or individual Greek Yogurt container) with 2 tbsp. horseradish and 1 tsp. grated lemon zest.  In a small bowl, mix together the yogurt, horseradish, lemon zest, 1/2 tsp kosher salt, and 1/4 tsp. black pepper.  Serve with beet chips or some other veggie chip.  Serves 6. (smart-tip-Skip the packaged dips or powdered dips that you just add sour cream, because those are not gluten-free.  For sure those packets are not, as they use agents and thickeners that are never gluten-free, and the it's so hard to recognize the wording they use for gluten.  Make your own.) Spinach-Pesto Dip 1 Cup (or individual Greek Yogurt container) with 1/2 10-ounce package frozen chopped spinach, thawed and squeezed dry and 1/4 cup

**found in Real Simple Magazine, March 2012 Ah.  Naturally gluten-free.  Don't we all just love that?  I know I do!  And healthy.  Yes, Mother Nature's fruits have sugar, but it's better sugar then those sweets you keep shoving in your mouth.  Don't think I don't know... Desperate for a sunny mid-winter break?  A sweet mango is the next best thing to a tropical location! How to choose: Look for a mango with unblemished skin that yields to gentle pressure from your thumb.  (The color doesn't indicate ripeness; mangoes can vary from green with a red blush to yellow orange, depending on the variety.)  Check for a fruity aroma at the stem end. How to store: Keep mangoes in a paper bag at room temperature until ripe, then refrigerate for up to 4 days.  Cut mango will keep for 2 days in the refrigerator in a sealed container. How to slice: Remove the skin with a y-shaped peeler.  Then, holding the fruit with a paper towel, stand it on its

**found in UsMagazine February 4th, 2013 issue A little late as usual.  I always post great recipes for great occasions after the fact, but guess what?  That means next year you will be set.   I found this while reading Us, as sometimes they have great recipes that are either naturally gluten free or can be converted gluten free. Superbowl Smackdown-Kick it off with great... GF Cajun Chicken Wings 1 tsp. olive oil 3 lbs chicken wings, halved at joints 1/2 cup butter 1 cup gf hot sauce (some are not gluten-free, make sure you read the ingredients) black pepper as desired blue cheese dressing and celery sticks, for serving (Now, the dish on blue cheese?  Studies used to show it was not gluten free, but now it shows that it is.  However, some Celiac's have issues with the blue cheese family, so why not swap it for ranch or some other creamy concoction.  Processed salad dressings can be an issue, especially Kraft.  I have heard way too much about Kraft s

**Pic taken from Pinterest by ClockworkLemon Oh My God.  I'll say it again because I am so excited.  Oh My God.  I found the coolest recipe on Pinterest on how to make marshmallow fondant.  For those of you who do not know what fondant is, its the sugary professional icing on cupcakes and wedding cakes and well all kinds of cakes that is hard and smooth.  All those amazing cakes you see that have people or purses or cakes made into purses, Tiffany boxes, Chanel bags etc.  It's that hard icing that is rolled out like a sugar cookie.  A little more temperamental then regular icing and also more time consuming.  But if you are into fondant on your cakes and cupcakes then this recipe is for you.   I have also had a hard time finding out if boxed fondant by Wilton is in fact gluten-free, so I have stopped using it.  Now that I have found this marshmallow fondant that literally just uses food coloring and that's optional, confections sugar, water and marshmallows I am