Gluten Free Things {Review}

Have you heard of Gluten Free Things before? I hadn’t until I was contacted by the owner asking if I would like to sample their products and write about my experience with them. I looked at their website to view their offerings and was excited to respond yes. In the last year or so I have had to cut dairy out of my diet as well, which has been a little more difficult than I had imagined. Mainly because I sometimes would forget that I could no longer have it. I was pleased to learn that their bread products are now VEGAN which means I can eat them. I do not however have an dietary issues with eggs, but sometimes it is easier to find a vegan version over a non-dairy version of certain items.

Additionally and most importantly, everything is prepared in an 100% gluten-free bakery! The selection of products include; breads, crackers, mixes, cookies and biscotti, muffins, dough’s, etc. I was sent the following items to sample and review: a hoagie roll, English muffins, croissants, chocolate chip cookie, a peanut butter cookie, and pita bread.


Since being diagnosed in 2008 with celiac disease I’ve tried my fair share of bread products; several of which have impressed me and a good amount of them have not. The items we tried from Gluten Free Things were very impressive even more so because they were both gluten free and vegan. We made breakfast sandwiches using the English muffins and both of us enjoyed the texture and flavor of them. They toasted up nicely, with a good crunch, and a chewy texture in side. Everything we tried was fantastic; out of the two cookies the peanut butter was my favorite (only because I’m a sucker for peanut butter and prefer it over chocolate any day of the week). The croissants were so delicious I toasted these up and smeared on some delicious raspberry jam and had a nice cuppa tea with it. The hoagie roll was spot on, I used half of it to make a sandwich, and the other half I toasted up and served along side a big bowl of gluten-free pasta to soak up the sauce.

I think my favorite item however, was the pita breads! I hadn’t had a gluten-free (and/or vegan) version before and they reminded me so much of the real thing I forgot that they weren’t. I tried these untoasted and toasted and both were great. I put these to use as a post hike lunch by loading them up with some Boars Head chicken, mixed greens, and edamame hummus.


Overall we were highly impressed with the products we received and would definitely order from them. If you are looking for a gluten-free, vegan, egg, nut, and soy free bread option, I recommend giving Gluten Free Things a try! Thank you John and the rest of the Gluten Free Things team for such great products!

*I was sent products for review, however all comments and opinions are 100% my own.

Bread Stuffing {Gluten, Dairy, & Onion Free} & Giveaway from Rudi’s!

IMG_3193One of my favorite holidays is quickly approaching and I am already starting to plan the menu. Last year it was Just Bryan, Penny, and I and I tried my hardest to scale down a “traditional” Thanksgiving dinner, but who doesn’t love Thanksgiving leftovers? I did cut out some of the extra items, and many of the desserts but there are a few things that I just can’t scale down, or not make at all; turkey, my grandmother’s homemade cranberry sauce, sweet potato souffle, green beans, and of course stuffing!

I have always loved stuffing…but not so much when it is in the bird. Stuffing made in a baking dish has both the crunchy and soft textures that I love. Since going gluten-free I have struggled a bit in the stuffing department. I have used pre-packaged mixes and even attempted my own, but mastering the spices, herbs, and meeting both mine and Bryan’s dietary needs is always tricky. Bryan has a whole list of intolerance and allergies in addition to my Celiac, but two of the biggest ones are lactose intolerance and onion allergy. Onion is found is more items than you may think it is. We have recently learned that he can not tolerate honey, high fructose corn syrup, agave, and a few other items as well. These are all in addition to his oral allergy syndrome!

When people learn of all these restrictions the first question that is asked is, “what do you eat?”, and often followed by “oh I could never do that!”. When it comes to either being healthy or being ill all the time, we choose being healthy. Yes, things don’t always go as planned and he will get sick, but thankfully it is not life or death, it is more bloating and uncomfortable. As for what do we eat…a lot. A lot of real foods: meats, vegetables, fruits, grains, etc. We have learned to limit more processed foods to the best of our abilities and make adjustments when needed. Granted it is much easier for him to avoid these items when I am around and able to cook but he does what he can when I am here in NYC.

When I was asked by Rudi’s Gluten Free last week if I would like to be part of a recipe creation project with them using their new Gluten-Free Ciabatta Rolls, I immediately said yes. Rudi’s has yet to disappoint us with their products and they are both gluten & dairy free, and to top it off…ONION Free. I knew right then and there that I would try to make stuffing out of them for Thanksgiving. I did think of making an appetizer with them, but slicing the rolls about 1/4 inch toasting them up and then topping them with a delicious treat but, stuffing kept coming back to me.

The stuffing is pretty simple to make. You can do the first few steps the night before and then assemble and bake the stuffing the next day. It is a traditional bread stuffing (or gravy, however you wish to call it), with carrots and celery in place of the onions, and loaded with flavor!

As I mentioned above, I have made gluten-free stuffing from scratch before, but the ciabatta rolls have hands down the best texture to them for making stuffing. Both Bryan and I agreed on this. He is not 100% gluten-free because he doesn’t have to be, so I value his opinion greatly and take his feedback to heart. For someone who isn’t gluten-free to say that something that is gluten-free is delicious means a lot to me.

The ciabatta rolls are delicious on their on and ready for your family dinner table in about 8-10 minutes, these crisp on the outside and chewy on the inside rolls are a great side dish to any entrée or holiday meal. They are available in two flavors, Plain and in Rosemary Olive Oil, these bake – at – home rolls will make your kitchen smell awesome!

Keep reading below the recipe for your chance to win the same package Rudi’s Sent me and more chances to win on Rudi’s Gluten Free’s Facebook Page!!

Gluten-Free, Dairy-Free, Onion-Free Traditional Bread Stuffing

IMG_3201(*please see note to include onions)

  • 1 package of Rudi’s Gluten Free Plain Ciabatta Rolls (sliced and cut into 1/4 inch cubes)
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Parsley
  • 1 Tablespoon Oregano
  • 1/2 Tablespoon Bells Seasoning
  • 1 1/2 Teaspoon Kosher Salt
  • 1 Teaspoon Fresh Ground Black Pepper
  • 3 Tablespoons Earth Balance Spread (I used the stick version)
  • 1 Cup sliced Celery
  • 1 Cup Diced Carrots
  • 1 – 1/2 Cups Chicken Stock (Homemade if preparing this onion free)
  • Non-Stick Cooking Spray

Method of Preparation

  1. Preheat oven to 375°
  2. Line a large baking sheet with either aluminum foil pr parchment paper
  3. In a large bowl combine the bread crumbs, olive oil, parsley, oregano, bells seasoning, salt, and pepper, toss well to combine.
  4. Transfer seasoned bread crumbs to the baking sheet and bake for about 10 – 15 minutes checking often, and tossing as needed. Make sure that these cubes do not burn. You want them to be nice and crunchy like a crouton though.
  5. Remove from oven, let cool and transfer to a large bowl.
  6. Reduce oven temp to 350°
  7. In a large skillet over medium heat, add the earth balance, celery and carrots – season as needed with salt and pepper.
  8. Cook vegetables for 5-8 minutes until soft.
  9. Transfer cooked vegetables to bowl with seasoned bread cubes.
  10. Lightly spray a baking dish with non-stick spray and set aside.
  11. Starting with 1 cup of the stock, slowly add it to the bowl of seasoned bread cubes and stir until seasoned bread cubes or moistened.
  12. Transfer stuffing mixture to the prepared baking dish. Baked covered for 30 minutes, remove cover and bake for an additional 10 minutes.

*Note: if you wish to make this with onions, simply add 1/2 cup small diced onion to the celery and carrot mixture and use store bought or homemade stock with onion. IMG_3200GIVEAWAY!

  • Giveaway is open from 8:00 am EST Tuesday November 4th and ends at 11:59 pm EST on Friday November 14th, 2014.
  • Leave a separate comment for each entry to receive the max entries.
  • Giveaway and prize pack open to US residents 18 years and older.
  • Winner will be chosen using
  • Winner will be notified via e-mail and will have 24 hours to respond. If no response is received, a new winner will be chosen.

As mentioned above Rudi’s has offered to give one lucky reader the same gift pack that they sent me which includes the following items:

  • One bag of Rudi’s Gluten-Free Bakery Rosemary Olive Oil Ciabatta Roll
  • One bag of Rudi’s Gluten-Free Bakery Plain Ciabatta Rolls
  • Rudi’s Gluten-Free Bakery Apron
  • John Boos 18-by-12-Inch Reversible Maple Cutting Board
  • Spectrum Organic Mediterranean Olive Oil
  • Spectrum Organic Balsamic Vinegar
  • Rudi’s Gluten-Free Bakery Oven Mitt

Ways to Enter – enter by just doing one, or by doing them all, but make sure to leave a separate comment for each one:

Want other ways to win prizes from Rudi’s Gluten Free??

From November 4th-10th, Rudi’s will be celebrating the launch of their new Gluten-Free Ciabatta Rolls through a giveaway on their Facebook page, in which they will be giving away 100 oven mitts every day! To enter visit:


Rudi’s provided me with product to create a recipe using their new cibatta rolls. The recipe and opinions are 100% my own.

EvaRuth’s Wheat Free/Gluten Free Bakery

We live on Aquidneck Island in Rhode Island and around us we have limited options for gluten-free items.  There is one specialty grocery store near us, but we can’t afford to shop there very often, but if there is something specific that I need for a recipe, I would go there first.  Over the past six months we have realized that shopping at just one store for groceries isn’t going to cut it, you need to go to at least two…and if you want any form of gluten-free baked good, well you are pretty much out of luck and have to make it yourself.  Which I don’t really mind but somedays I want someone else to bake it for me.

About a month or so ago I was searching for a gluten free bakery or anything of the sort around me, thinking that like all my previous searchings I would come up with nothing, or if I did find something it would be about 45 minutes away.  To my surprise there was a gluten-free bakery, EvaRuth’s not that far from us!! Yesterday Bryan and I had an afternoon date to the movies and an early dinner but before we headed there we stopped over at the bakery to check it out.  It is located on Aquidneck Ave in Middletown, RI, located behind a little shopping center.

EvaRuth’s is owned and operated by Ruth herself.  Ruth is a very kind and inviting woman who also has celiac disease.  Here is a little information from her website about her and EvaRuth’s:

EvaRuth’s Foods, Inc. is owned and operated by Eva Ruth Flynn, CEO. The mission of EvaRuth’s is to create delicious wheat-free and gluten-free desserts that are convenient to eat and capable of satisfying even the choosiest of customers.

In 1995 Ruth was added to the ever-growing population of people diagnosed with celiac sprue disease. She experienced firsthand the difficulty of finding authentic tasting gluten-free desserts. So combining her love for business with her love for cooking, Ruth dedicated herself to creating true-tasting GF cookies, cakes, muffins, and brownies and the company from which they are sold. Prior to owning and operating EvaRuth’s, Ruth worked as the New England cardiovascular sales representative for GE Medical Systems.

EvaRuth’s is what is called an “old fashion bakery” which simply means, if they don’t have any seats, sell drinks and don’t offer you a fork/knife they don’t have to charge sales tax!! How awesome is that?  Well it gets better…They offer a great selection of freshly baked wheat free, gluten-free and many dairy free options: Cupcakes, Muffins, Scones, Cookies, Brownies and yes fresh-baked Bread. They also make cakes and pies that you can order. I was in love. I had the opportunity to taste some of EvaRuth’s Italian Garlic Herb bread, Pumpkin Muffin (dairy free!), Chocolate Chip and Cranberry Scone and I bought a Cranberry Muffin to take home with me.


The Italian Garlic Bread (they also had available yesterday some tomato herb bread and white bread) is very delicious and super moist.  Ruth said that all the breads slice well and are good as is for about 3-4 days or you can pre-slice it and freeze it like that. Next up with the pumpkin muffin – fresh out of the oven and perfectly flavored, not too over powering of pumpkin but just perfect, very moist and you could still taste the cinnamon, so good.  The Chocolate Chip and Cranberry scone was great too, I really enjoyed the combination of the two flavors.

Along with Ruth yesterday were two students from Johnson & Wales.  The bakery was very clean (which is always nice to see!), everything was measured out on scales to make sure that everything would bake evenly.  Also one of the staff was making a fresh batch of scones, measuring all around the dough with a ruler! I was impressed to say the least.

I had my cranberry muffin for breakfast this morning, and I can’t believe I actually waited until today to eat it.  It looked so pretty and smelled yummy yesterday but I restrained myself. This is probably one of the best gluten-free muffins I have had.  Hands down, awesome.  Fresh cranberries, moist and delicious.  I will definitely be back for more gluten-free goodness and some of that delicious bread.

If you are living around Aquidneck Island and are gluten-free, have a family member who is or are looking for a treat to bring to a friend’s house who is this is the place to go.  EvaRuth’s 796 Aquidneck Ave, Unit D, Middletown, RI 02842 (View Larger Map)

Eggs In A Nest – Canyon Bakehouse

My all time favorite breakfast as a child (and as an adult) is Eggs In A Nest (at least that is what we called it in our home, I know it goes by other names as well).  My mom used to make this for me when I was younger, and I love it.  It brings back so many memories.  It’s very quick and easy to make, so it makes a great breakfast option on the weekends or on week days when you are getting ready for work and need to make something quick.

The Mountain White Bread was the only bread I didn’t sample in the previous two days.  I already knew that I wanted to make Eggs In A Nest with this bread, so instead of having breakfast for three meals yesterday I figured I would save this one for today.  When you make these Eggs In A Nest, you’ll need to cut out little squares in the center of the bread to place the eggs.  When I was younger my mom would toast these up for me all so but today and I decided to just try them as they were, no butter, no toasting just pop it in my mouth and see how this bread tasted all by its self.

It’s truly great!  The texture is perfect, and has a slight sweetness to it.  I have to say this “white bread” could beat out all those main brand gluten filled breads in flavor.  This would make great sandwich bread with out even having to toast it before hand.    I also think that if you were to cut this up in cubes, mix it with some herbs and bake it in the oven it would make for some great croutons.  All in all it seems like a very versatile bread (same goes for the San Juan 7 Grain).

Eggs In A Nest

2 slices of bread – Canyon Bakehouse GF Mountain White Bread

2 eggs


salt and pepper

  • Cut out a small square in the center of each slice of bread
  • Lightly butter both sides of bread and place in pre heated skillet (low-medium heat)
  • Gently brown the first side of toast
  • Crack one egg and place in the center of the first piece of bread (repeat for the second one – I do not eat the yoke so I use only the egg whites)
  • Season with salt and pepper
  • Once egg has started to set, flip and cook until egg is no longer runny
  • Serve and enjoy!

Canyon Bakehouse – Gluten Free Bakery Products (Review)

Some time last week I was asked by Canyon Bakehouse if I would like to sample their products and review them.  Of course I said yes!  I have been reading all of these amazing reviews about them and couldn’t wait to try them for myself.

The past month has been a bit crazy with packing everything up that I need to ship and trying to figure out what to sell/get rid of and the next month is going to be even more intense.  I’ll be living with some friends for my last month in California to save some money (Thanks so much guys!!), so posting may not be as often until we get settled.

With the big move and all the shipping going on money has been tight so I’ve been trying to make meals that can either make good left overs or be turned in to something else.  One thing I don’t normally buy is bread products because fankly the ones that are out there (especially at Trader Joes) stink!  They are like eating bricks, the feel like one, look like one…you get the point.  I try to make my own, but I had to throw out my bread pan recently because it too stinks.

I come home on Friday after work to find a box full of tasty tooking/smelling products from Canyon Bakehouse.  I opened it up and couldn’t resist trying them right away.  The breads are fluffy and squishy (I’m sure plenty of people do this when they shop for bread..they squeeze first, who wants hard bread?).  Not only did it come with a sample of each of their breads: San Juan 7 Grain, Cinnamon Raisin, Mountain White, and Rosemary & Thyme Focaccia but it also comes with a sample of their Cranberry Crunch Muffins! A little surprise was also in the box…a sample of their hamburger buns (not currently on their website, but watch out for them!).

I first dug in to the Focaccia bread, had to try a little sample of it dipped in some nice warm olive oil.  For dinner last night was some cinnamon raisin toast.  Not only was this bread, soft and fluffy but it has the consistency of real bread that you would buy at any normal grocery store.  The flavor and texture is amazing,  you truly can’t tell there is not gluten to this bread. I think the Focaccia bread would bake for an awesome panini sandwich with some mozzarella cheese, basil and prosciutto (roasted red peppers for Bryan).

Today for breakfast I cut one of the muffins in half and grilled it (with just a little bit of butter).  I’m in love with these muffins…they are the perfect size, just the right amount of cranberries with the added crunch from pumpkin, poppy and sunflower seeds!  Cranberry nut muffins have always been my favorite type of muffin and these have stood up to the test and exceeded my expectations.

I’ve spent most of the morning and afternoon packing things up and sorting through everything else and left no time to go grocery shopping, so I’ve been very thankful for this box of goodies.  I looked around and thought oh I can make an egg sandwich for lunch! And so I did…on the San Juan 7 Grain Bread.  Just a lightly fried egg with some shredded/melted cheese on some toast bread.  Again, you can’t tell the difference with the consistency of the bread.  It’s extremely flavorful.

After all the packing the last thing I wanted to do (obviously if you can’t tell by my last few meals I just wrote about) was to cook a meal.  I was planning on sushi but it just didn’t work out tonight so instead I headed down the road to the little pub and ordered a gluten free cheeseburger to go.  I came home and tried out one of the hamburger buns.  These also are fantastic.  The burger from the pub was a little bigger than my sesame bun and when getting towards the end of my burger I noticed that the bread was starting to fall apart a little bit, but over all it was very good.

I would buy all of these products over and over again.  In fact I already told Bryan that I will be trying to get these in the Whole Foods nearest us when we move and if we can’t find them we need to order them online for sure.  When you are out shopping next time look  for these products.  Here is a little blurb from their site if you can’t find them in your stores:

“You can find our products at the following stores. We are working to expand into additional stores in additional states. If you would like to see our products in your community, please send your suggestions and support to”
A very big thank you to Canyon Bakehouse for the samples and the amazing products that you are making…keep it up!  You all are doing an amazing job.  I truly do not miss “real” bread when eating your products.  I truly think this is the best manufactured gluten free bread that I have had.  And yes….all of their products are gluten free!

White Farmhouse Loaf

One of the best allergy/gluten free cookbooks that I have come across is called Allergy-Free Cookbook by Alice Sherwood.  This cookbook gives you recipes that can be made with out: dairy eggs, nut and gluten. Simply said, its amazing.  I love trying and re-creating these recipes.  I truly love her bread recipe – White Farmhouse Bread.  The quote on the page for the gluten free version is “Crustier, lighter and tastier than many store-bought equivalents” and hands down I agree.  Its nice and fluffy on the inside with a great crust.  I use this for sandwiches, toast or just spreading some yummy cheeses on it.  This would be great to make breadcrumbs too.

White Farmhouse Loaf – Gluten Free (also dairy and nut free)

1 3/4 cup gluten free all purpose flour (Plus extra for dusting) – I use Bob’s Red Mill’s all purpose flour

1tbsp xantham gum

1 1/4 tsp salt

1 1/4 tbsp raw sugar

1 tbsp instant yeast

4 tbsp flavorless nut-free vegetable oil, plus extra for the loaf pan

1 tsp lemon juice (I use fresh lemon juice)

1 egg, beaten

1 1/3 cups lukewarm water

– Sift the flour, xantham gum, salt and sugar into a bowl.  Add the yeast, oil, lemon juice and beaten egg.

– Add the water and mix to form a thick paste.  Beat well with an electric mixer for 2 minutes until smooth.

– Transfer the dough to an oiled 2lb loaf pan, dusted with a little gluten free flour.  Smooth the surface.  Cover loosely with oiled plastic wrap.  Leave in a warm place until the mixture reaches the top of the pan, about 30 minutes.  Dust with a little gluten free flour.

– Preheat oven to 400 degrees

– Bake in the oven until risen, richly golden in color and the base sounds hollow when turned out and tapped, about 1 hour and 30 minutes.

– Cool on a wired rack

-Don’t be tempted to cut it before it cools because you’ll spoil its lovely soft texture!

Gluten Free Bagels


Last year for my birthday my sister gave me a subscription to Living Without Magazine. They have some great recipes in there and lots of articles and resources. However the October/November issue this year had a recipe called “Gluten Free, Dairy Free, Best Bagels”, of course I was dying to make these. I love Bagels, bread, pasta…carbs you name it, I love them!! And I kow they aren’t really dairy free when you put cream cheese on top but I’m only Gluten Free so its ok😉 The Tofuti Cream “Cheese” is really good too for all of you how are Dairy Free!!

These came out great!! Oh man, its like a real bagel, not as fluffy but still amazing. I did some salt, garlic and then some plain ones. I thought I would mix it up a bit.

The whole process was really really easy, don’t be intimidated by the ingredients especially in the flour mixture. Its well worth it! I will be making these again. The recipe says that you can freeze these, and I’m sure I’ll be doing that and NOT eating all 8 bagels right now, even though they are that good.

Gluten Free, Dairy Free – Best Bagel

Makes 8

3 cups gluten-free Multi-Grain Flour Blend – See below
1 teaspoon salt
2 teaspoons flax meal
1½ teaspoons egg replacer
1 tablespoon xanthan gum
1 tablespoon yeast
2 tablespoons honey
2 tablespoons vegetable oil
1 teaspoon cider vinegar
1¼ cups warm water
1 teaspoon sugar
Brown rice flour, for rolling bagels
Cornmeal, for dusting pan

  1. Line a baking pan or cookie sheet with parchment paper and sprinkle it with cornmeal. Put some brown rice flour on a second baking pan or cookie sheet.
  2. Put Multi-Grain Flour Blend, salt, flax meal, egg replacer, xanthan gum and yeast into a mixing bowl and whisk together.
  3. In a separate bowl, whisk together honey, oil, cider vinegar, and 1  cup warm water.
  4. Using the paddle attachment of the mixer, slowly incorporate the liquid mixture into dry ingredients. Add more warm water, if necessary, to create a smooth consistency. Mixture should be quite thick. Beat on medium-high speed for 3 minutes.
  5. To shape the bagels, use a large spoon to scoop out the batter. Drop a spoonful on to the baking pan or cookie sheet sprinkled with the flour. Lightly roll dough in the flour to coat it and then shape into a ball. Flatten the ball slightly and using your index finger, create a hole in the center, large enough not to close during rising and baking. Repeat until all the dough is used.
  6. Place each bagel on the baking pan sprinkled with cornmeal. Lightly cover bagels with an oiled piece of plastic wrap and place pan in a warm place for bagels to rise, about 20 to 30 minutes.
  7. When bagels have risen, bring a skillet of water to boil. Add 1 teaspoon sugar to the water. (Sugar helps create a shiny crust.) Preheat oven to 375 degrees.
  8. Drop a few bagels into the boiling water. Simmer for 30 seconds, turn over and cook for another 30 seconds. Using a slotted spoon, remove bagels, drain away excess water and put bagels back on same baking pan. Once all bagels are boiled, bake them for 25 minutes in preheated oven. Cool on a rack

You’ll love the taste of these flavorful bagels. And they freeze well.

DSCN2395 Toppings for Gluten-Free Bagels

Multi-Grain Flour Blend

1¼ cups garfava flour
1¾ cups super-fine brown rice flour
2 cups potato starch or arrowroot flour or chestnut flour
2 cups cornstarch or potato starch
1 cup tapioca starch/ flour
1 cup sorghum flour or amaranth flour

Mix all ingredients together. Store in a tightly covered container in the refrigerator until used.

Zucchini Bread or Muffins

Zucchini Bread Muffins_CCGF(Photo above is a muffin version of the recipe below used for my designing healthy desserts course: Served with spiced carrot granola, chai pear sauce, caramel mascarpone cheese, and candied carrot twist)

Last week there was a party at work and someone had made zucchini bread. It looked and smelled so good but sadly I couldn’t taste it. I’ve been looking for fall recipes that include pumpkin, apples, breads, muffins, pies etc. I want warm, tasty comfort fall treats. I plan to make a pumpkin cheesecake soon, but I really wanted to make a bread or muffin this time to have an alternate thing to eat for breakfast.

Gluten Free Zucchini Bread with walnuts

Moist Ingredients:
1 cup diced zucchini (washed but not peeled)
2 egg
1⁄2 cup canola oil
1 teaspoon gluten-free vanilla

Dry Ingredients:
1⁄2 cup white rice flour (you can substitute brown rice flour)
1⁄2 cup sweet rice flour
1⁄4 cup corn starch
2 Tablespoons tapioca starch
1⁄2 teaspoon xanthan gum
1 cup sugar (or xylatol for a sugar free/diabetic friendly option)
3⁄4 teaspoon baking soda
1 teaspoon baking powder
1⁄2 teaspoon salt
1 teaspoon cinnamon
1/3 cup chopped walnuts*
Zest from one small lemon*

Glaze Ingredients:
1 Tablespoon powdered sugar
1⁄2 teaspoon lemon juice

Method of Prep:

Wash zucchini and chop into a fine dice – set aside.

In a medium bowl combine the eggs, oil, and vanilla and mix well.

Add diced zucchini and mix well.

In a separate bowl combine the dry ingredients and mix well.

Add moist ingredient mix to dry ingredient. Stir until well blended. Grease a loaf pan or line 12 cupcake tins and pour mixture into pan or prepared muffin tins. Bake 1 hour at 325 ° for bread or 25 minutes for muffins. Check center for doneness with a toothpick (you should have a little crumb on the toothpick – these are moist muffins). Remove from oven and let cool for a 5 minutes in pan then carefully remove from pan and place on a wire cooling rack to finish the cooling process.

Prepare glaze, which should be a little runny. Drizzle with glaze. Let cool.

Featured on The Whole Gang’s Friday Foodie Fix! (



For my birthday my sister Sara got my a subscription to Living Without (a gluten free magazine), which is awesome. Lots of cool tips, recipes and resources. One thing I found was Mariposa Baking Company . This place is awesome…they make bagels, brownies, bread, pizza crusts and biscotti! You can even order gluten free gift baskets from them. I ordered plain and sesame seed bagels on Saturday and got them in the mail today…so of course I had one for dinner tonight. They are pretty darn tasty I must say!


I don’t have any of my own pictures to post yet but this weekend I made my first loaf of gluten free bread. And the best part…its not as bad as it sounds, actually its really tasty.

I bought a bag of bread mix from Bob’s Red Mill and thought I would give it a try and I’m happy I did. I just ordered some of their other products and can’t wait to give them a try!