Goodie Goodie Gluten-Free®

Hey guys guess what!?  Pre-washed Quinoa is a great staple for a GF, kosher Passover!  (be careful with those processed brands of Quinoa Mixes, you'd be shocked to find wheat hiding in those)! In order for a product to be considered kosher for Passover rather then just kosher, it has to be a food that does NOT contain wheat, barley, oats, rye and spelt. (That has not come in contact with water). Questions? Also click HERE for a definition about Quinoa being Kosher for Passover with www.Chabad.org Enjoy! and Happy Passover! xoxo Julie www.goodiegoodiegluten-free.blogspot.com

Hey folks how are you all?!  I hope super fantastic!  If not these amazing peanut butter cookies may just do the trick.  They are super easy to make, and take a very small amount of time.  Hey-isn't that great?  Totally kid friendly and there is no dairy, no gluten and they are Vegan!  Naturally.  I cannot take credit for this recipe, as a friend passed it along to me.  My friend's cousin is Celiac and has been since a small child, and she loves these.  My friend jokes that her husband is Italian and hates anything GF and loves these as well.   Now I made them with Dark Brown sugar instead of the Light Brown sugar it called for (cuz that's all I had in my kitchen).  Totally a BAD move.  That made them taste only ok, even though I ate five anyways.  Ugh.  Sweets in my house no matter what they taste like, I will eat them anyways. You will also need a very tall glass of milk to wash them down.  Or Soy mil...

Hello fellow readers! Exciting news.  Some may already know, and others may be curious...but Nutella is gluten-free and wheat-free.  I never thought that this spread would be, but I did notice a lot of recipes, NYC GF bakeries like Tulu's GF Bakery and others using Nutella as part of their additions on their cupcakes, cakes and cookies!  Exciting huh? Pimp Your Nutella-10 ways 1. A spread for your bread 2. A dollop in your coffee with a candy cane=chocolate mint coffee 3. As frosting for your cupcake 4.  As an ingredient in your raw balls=Seeds, nuts, honey or dates and nutella.  Roll into balls and freeze for 4 hours.  Keep candies in the freezer and take out to eat as a treat. 5.  As a dip with apples 6.  Sandwiched between banana slices 7.  With your celery (as a dip) 8.  To bake with 9. As a spread on your pancakes 10.  As a sauce on your ice cream sundae Yum! Enjoy! xoxo Julie www.goodiegoodieglut...

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 t...

**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 an...

**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 ...

**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 he...