Kellogg’s Rice Krispies Goes Gluten-Free

Yes, you’ve read that correctly.  I’m sure you have heard the rumors that Kellogg’s was releasing their famous Rice Krispie cereal in a gluten-free form which means not malt flavoring!! Last year I posted about being glutened after eating a Rice Krispie Treat (which I absolutely love by the way) and the response that I received from Kellogg after calling them about the issue.  If you read the post I just linked to you’ll notice that the package said “Contains: Milk and Soy” ingredients – nothing about containing wheat/gluten.  (This is the perfect example about why the FDA really needs to define what gluten is and put this labeling regulation into effect asap.) So instead I made my own Krispie treats with an alternative cereal and they tasted great, but still not the same.

When I heard that Kellogg was planning to release a gluten-free version I almost couldn’t believe it.  I was wondering what they would do/change/add to make them gluten-free.  I knew that they had to remove the barley malt in order to do so but that was about it.  Here is a little excerpt from the e-mail that Kellogg’s sent me in regards to the release: “The latest addition to the Rice Kripsies® portfolio is scheduled to hit select grocery store shelves in early June 2011. The new cereal eliminates barley malt and is made with whole-grain brown rice to differentiate it from the original and for flavor. The suggested retail price is the same as for original Rice Krispies® cereal.” There are a few awesome things to point out from that statement: 1) they are made using whole-grain brown rice and 2) the suggested retail price is the SAME as the original!!

The wonderful people over at Kellogg’s also sent me two complimentary boxes to try, of course the first thing I did was open the box and try them just as they are.  I wanted to see how different they would taste with out the barley malt and with them being made of brown rice instead.  They are mighty tasting and yes, Snap, Crackle, and Pop are all there! I also tried them with a little bit of almond milk and again they were delicious.  The only thing I had left to do was make what else but Rice Krispie Treats!

The recipe below is the one that was sent to me from Kellogg when I received the complimentary boxes (there is no recipe listed on the box which I thought was a bit odd).  It also says “best if served the same day” – oh boy do I agree and then it continues to say “Store no more than two days at room temperature in airtight container.  To freeze, place in layers separated by wax paper in airtight containers.  Freeze for up to six weeks.  Let stand at room temperature for 15 minutes before serving”.  I agree these are best serve the same day…they taste delicious and have the same texture as regular rice krispie treats.  I stored ours in an air tight container and the next day they were a bit hard and the third day I was afraid I might crack a tooth…I’m not trying to be funny or exaggerate.  I think the next time I make them I will either make them on a day when I know we are having people over or I will store them in a large zip lock bag instead of my airtight glass container. As I said they were great on the first day and we were very happy with them.

Gluten-Free Rice Krispie Treats

Prep Time: 10 minutes     Total Time: 30 minutes     Servings: 12


3 Tablespoons butter or margarine (diet, reduced calorie or tub margarine is not recommended)

1 Package (10 oz, about 40) regular marshmallows (fresh is best) -OR- 4 cups miniature marshmallows (again fresh is better)

6 Cups Kellogg’s Rice Krispies Gluten Free Cereal


In a large saucepan melt butter over low heat.  Add marshmallows and stir until completely melted.  Remove from heat.

Add Kellogg’s Rice Krispies Gluten Free Cereal.  Stir until well coated.

Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray.  Cool.  Cut into 2-inch squares.  Best if served the same day.

Again these will be released in early June!!  When you pick up a box and try them please let me know what you think.

Pacific Natural Foods – Review & Giveaway

UPDATE: The five lucky winners have been picked and e-mailed.  They have until Tuesday May 24th to respond.  If a winner does not respond in that time frame another winner will be chosen.  I went through all of the comments and we had 57 total!  (Some comments were all together on one so I wanted to make sure that everyone received the correct number of entries).  The winners were picked using (I love this site!) and our five winners are: Venessa, Sofia, Kristina, Rebecca and Kristen – Congratulations to you all.  I know you are going to love these products and can’t wait to hear your thoughts once you’ve tried them. 

Venessa said: I would love to try all the flavors. Everything sounds delicious! Thank you for this opportunity.

Sofia said: I would love to try the hazelnut chocolate milk! Looks delish!

Kristina said: oooh I would LOVE to win this – I could really use it right now! I want to try the cream of celery and the cashew carrot ginger looks great too.

thank you to you and Pacific for the opportunity!

Rebecca said: I would love some of that chocolate-hazelnut goodness! :) I’m sure it’s as great as the other Pacific Natural Foods products I’ve had (mostly soups, milk)

Kristen said: Ooooo, I would love to try the soups! The spicy black bean soup sounds particularly yummy to me.

UPDATE: The contest is now closed (5/20/2011)

May is National Celiac Awareness Month! In honor of this there are tons of great things going on to celebrate.  The National Foundation for Celiac Awareness is featuring a Gluten Free Blogger A Day (I will be featured on May 29th), Tons of great cookbook and product reviews and giveaways are also happening on a bunch of blogs – so please be sure to check out all the great posts this month.

A few weeks ago I was contacted by the lovely people at Pacific Natural Foods asking if they could stock my pantry with some of their products.  I have used their broths in the past and absolutely loved them, especially the low sodium broths because I like to control how much salt I put into my dishes. Their products are all natural and delicious. The broths were the only products that I had tried because that is what I could find around me.  I was pleasantly surprised when I looked at their website to see the huge selection of gluten-free products they had (listed under special diets).  They have condensed soups (these are the only condensed gluten-free soups on the market!), creamy soups (I’m in love with the Cashew Carrot Ginger soup – sooo good, and I plan to use this by serving it over some rice with chicken, mushrooms, baby corn and bamboo shoots), and some very delicious “milks” made from soy, almonds and even hazelnuts.  So when I received the e-mail asking if they could stock my pantry I of course said yes and little did I know that they would actually stock my pantry.  I feel truly blessed by receiving all of the wonderful products pictured above.

We’ve tried the Creamy Tomato Soup and the Cashew Carrot Ginger Soup (as I mentioned above) and both were extremely flavorful.  Bryan loves tomato soup and he really enjoyed this.  He even ate it with his favorite little oyster crackers (he still has some gluten food items in the house and he can’t eat tomato soup with out them). The Cashew Carrot Ginger soup is amazing.  Thick, creamy, filing and the right balance of flavors.  I did try a few bites of the tomato soup (before the crackers were added) and it was such a nice treat to be able to have tomato soup again.  I have missed it so much and this tomato soup was delicious.  Homemade gluten-free croutons would go great with both of these soups.

I can’t wait to try more of the amazing products from Pacific Natural Foods.  They also have some very delicious sounding recipes online that I am looking forward to trying out along with creating a bunch of my own.  This one here for Grilled Chicken Primavera of course served over some delicious gluten-free pasta instead.  

Have you tried Pacific Natural Food’s products yet?  Would you like to? If so the very generous people at Pacific Natural Foods have kindly offered to give FIVE of my readers a chance to win a similar gluten-free pantry staples kit to the one that I received.  In order to be entered in the giveaway simply follow the instructions below:

1) Leave a comment below telling me which product you would like to try

2) “Like” Pacific Natural Foods on Facebook and leave a comment below saying you did so.  If you already do please leave a comment below saying so.

3) “Follow” Pacific Natural Foods on Twitter and leave a comment below saying you did so. If you already do please leave a comment below saying so.

4) “Like” Creative Cooking Gluten Free on Facebook and leave a comment below saying you did so. If you already do please leave a comment below saying so.

5) “Follow” Creatively_GF on Twitter and leave a comment below saying you did so. If you already do please leave a comment below saying so.

6) Tweet about this giveaway (be sure to mention @Creatively_GF so I can track the tweet) and leave a comment below saying you did so

Open to US Residents Only! This giveaway will end on Friday May 20th at 11:59 p.m. Each person may enter up to six times.  There will be five winners chosen by using  Winners will be notified by e-mail and will have 72 hours to respond.  If a winner doesn’t respond within that time frame another winner will be chosen. Again, I was sent the products shown above by Pacific Natural Foods and the comments and reviews are completely my own.

Gluten Free Cupcakes by Elana Amsterdam (Review)

Elana Amsterdam of Elana’s Pantry is one amazing woman and in my mind a genius when it comes to coconut and almond flour! Her website is the first one I came across when I was diagnosed almost three years ago and it is one that I continually go back to for inspirations.  Her recipes are straightforward, simple yet unbelievably delicious and you don’t ever miss the gluten or the refined sugars.

While searching her website one day I found a recipe for cupcakes made with coconut flour so I went online ordered some coconut flour and have been making those cupcake ever since.  I’m a huge lover of cupcakes and extremely picking when it comes to them.  There was nothing to pick apart with these cupcakes so when I first heard that she was releasing a new cookbook all about cupcakes I put it on my wish list right away.  Her cookbook has 50 (yes 50!) recipes all made from coconut or almond flour.  When I received my review copy I went through the cookbook about ten times before deciding which to make first.  This cookbook doesn’t only have delicious sounding recipes the photos make your mouth water. I finally decided on making the Garlic Cheddar Muffins and for a sweet treat the Marble Cupcakes. Another great thing about this cookbook is that each recipe has a sweetness scale next to it!

I started with the Garlic Cheddar Muffins because I wanted something more on the savory side and planned to eat them more as a biscuit with dinner.  I ended up taking these to school the next day for breakfast.  Again her recipes are simple and not many ingredients, yet these had so much flavor to them packed in to them and they are nice and fluffy.  So as you can see you can eat these as a snack, along with dinner and even for breakfast ;)  I’ll be making these again soon.

For a sweet treat yesterday, because it was just one of those days that called for baking.  I went for the marble cupcakes made with coconut flour.  We’ve been trying to get away from refined sugars in our house and this cookbook is perfect for that.  I love baking with agave, it adds just the right amount of sweetness and it has a low glycemic index.  I’ve made Elana’s coconut cupcakes for Bryan in the past but he forgot about them so he was a little hesitant to try these yesterday but he really really enjoyed them (in fact he just had another one).  Next week I’ll be making Mocha Chip Cupcakes for a classmate of mine to celebrate her month-long Paleo Diet Challenge.  I can’t wait to make her Strawberry Cupcakes soon, just waiting for my farmers market to open up next month.

I don’t have Elana’s first cookbook – The Almond Flour Cookbook (yet) but if you have that one and loved it, I’m sure you will love this one also.  Who doesn’t love cupcakes?  And who doesn’t love them when they use such fantastic ingredients such as coconut flour, Almond Flour eggs, and agave.

Elana is absolutely amazing, I can’t say enough good things about her and her recipes.  Her website has helped me so much over the years.  She was always very friendly and informative when I had questions for her.  Check out her website and you can purchase her book on Amazon.  Trust me you are going to love this cookbook. Thank you Elana for making this beautiful cookbook and sharing all of your wonderful creations with all of us.
Check out these other great reviews (and some might even have a giveaway) of this fantastic cookbook:

Shirley of GFE-Gluten Free Easily

Kim of Cook It Allergy Free

Sea of Book of Yum

Heidi of Adventures of A Gluten Free Mom

Stonewall Kitchen – Gluten Free and Delicious (Review)

In the last few months Stonewall Kitchen has rolled out some gluten-free products and they are absolutely delicious.  I have always been a fan of Stonewall Kitchens products, especially before being diagnosed with celiac disease.  They have always had the best jams, sauces, dips and mixes so when I heard that they were coming out with gluten-free mixes I got very excited.  I wasn’t sure how they would taste compared to their regular mixes but they exceeded my expectations.

I was sent some complimentary gluten-free mixes form Stonewall Kitchen to try.  They sent me their Chocolate Brownie Mix, Chocolate Cupcakes and Pancake/Waffle Mix.  Of course I started with the cupcake mix which comes with a chocolate frosting mix in the box.  The cupcakes mix has a hint of coffee too it, which balanced very well with the chocolate flavor, not too over powering.  The cupcakes were very flavorful and moist and the frosting was just perfect, not too sweet and the perfect amount to cover all of the cupcakes.  These cupcakes were so good you couldn’t tell that they were gluten-free – no one could!

(this photo is from stonewall kitchen’s website – sadly I lost my photos when my phone died.  Don’t these look amazing?)

Next up were the brownies (not in the same day!) and I have said many times before I’m not a huge brownie fan but slowly I am becoming one.  I decided to make some peanut butter brownies with this mix.  I made the brownies according to the package and poured the mix into a prepared pan.  I then I took about 1/4 – 1/2 cup peanut butter and softened it a bit in the microwave, then dropped tablespoons of peanut butter onto the prepared brownie mix and using a sharp knife made figure eights to incorporate the peanut butter into the brownie mix and baked according to the package instructions.  Absolutely delicious.  I love chocolate and peanut butter together and these brownies came out perfect. I had to give most of them away so I wouldn’t eat them all🙂

(this photo is from stonewall kitchen’s website – sadly I lost my photos when my phone died.  Imagine them with peanut butter, little squares of heaven)

When we had our great friends Warren and Joyce up one weekend I thought instead of going out to eat for breakfast we would have them over, I would make a big meal and then we would be off on our little adventure.  Perfect time to try the pancake mix…most people wouldn’t want to try a new product when you are having guests over especially if they aren’t gluten-free.  But, seeing as we both enjoyed the cupcakes and brownies so much I had confidence in the pancakes as well.  Talk about delicious and fluffy pancakes, wow are these good.  Bryan who absolutely loves the pancakes I make with the gluten-free Bisquick loved these even more.  They have a slight hint of sweetness also.  I can’t wait to make some waffles next with this mix. Everyone loved these and we didn’t have any left overs.

(this photo is from stonewall kitchen’s website – sadly I lost my photos when my phone died. Perfect pancakes, delicious, fluffy and a little bit of sweetness so less syrup)

If you haven’t tried Stonewall Kitchen’s new gluten-free mixes you really should.  You can order them online and also check your local stores for them.  I honestly don’t think you will be disappointed.  In addition to the three mixes I reviewed above they also have a chocolate chip cookie mix and a vanilla cupcake/frosting mix. Stonewall kitchen got it right with these mixes.  I’ll be sure to let you know if they come out with anything else that is gluten-free.  Well done Stonewall Kitchen – fantastic job on making these mixes and keeping the prices reasonable to your normal mixes.

Spinach-Stuffed Flank Steak

Martha Stewart’s Spinach Stuffed Flank Steak

My Spinach-Stuffed Flank Steak (minus the red pepper sauce)

I have been wanting to make this recipe for a while, but wasn’t sure how Bryan would feel about it because it has a cheese that he isn’t very familiar with and it also has capers.  I offered to leave out the capers but he said he would try them.  I should have  listened to my instincts and left them out.  He tried one but he just wasn’t a fan, they were too salty for him.  I’m not one for very salty foods but I love these green little gems, probably because I love chicken piccata so much. As it turns out, Bryan really liked this recipe and said this is one we should make again.

The recipe is from Martha Stewart’s Everyday Food Magazine and it is also in her Everyday Food Cookbook “Fresh Flavor Fast” Another great recipe from here that is also naturally gluten-free!  You would be amazed how many of these recipes are naturally gluten-free or can very easily be adapted to gluten-free.

Seeing as this is a stuffed steak, it needed to be butterflied first, then stuffed with the spinach mixture and rolled up.  I always hear about people going to the grocery store and having the butcher cut their meat a certain way such as butterflied so I thought, why not give it a shot and have them do it.  I was so wrong, no pun intended here but he butchered my flank steak.  I was so upset when I got home and opened it up.  I should have taken a picture to show you all how bad it was.  It was completely uneven with some pieces being extremely thing and others looking like they hadn’t been cut.  I made the best of it for this because I didn’t want to waste the meat but not to self, next time do it myself!  However if you have a good butcher I’m sure he would do fine but this guy was complaining the whole time he was cutting this piece.  I am very much looking forward to my meat cutting class at school!

Here is how to butterfly the flank steak according to the recipe:

Butterflying the Steak: Lay the meat on a cutting board, with the grain of the steak running horizontally. Using a long sharp knife, cut the meat almost in half horizontally, opening it like a book but stopping before going all the way through.

With the steak being cut so uneven I had to adjust the cooking time a bit and despite having to put it in a few times because the middle just wasn’t cooked to our liking (it was pretty much raw – but again I blame that on the butcher and not the actual recipe its self.) it was a very tasty, easy and fairly quick dinner.  We served ours with mashed potatoes and steamed broccoli.

Too add a little something extra to it I made a Red Pepper Sauce to go on the side to either drizzle on top of the steak or just to dip it in.   I used a container of Wild Veggie Red Pepper Soup as the base, added a tablespoon of balsamic vinegar, 1 teaspoon of salt and 1/2 teaspoon fine ground pepper.  To thicken it up just a bit I added a small amount of cornstarch/water mixture.

Have you heard about Wild Veggie yet?  If not you should check out their website and products.  Here is a little blurb about them from their website:

What is Wild Veggie? Is it a soup? Is it a drink? Is it an ingredient? If you think it’s all of the above, then you’re right! Wild Veggie is good in everything… and is good for everybody. Compared to similar products on the market, Wild Veggie is low in sodium and calories, and typically has more vitamins and nutrients, not only meeting but exceeding daily recommendations in many cases.

We start with the absolute freshest vegetables we can find, always picked at their peak of ripeness and flavor. We then wash, micro-cut, and fast cook at a low temperature, and then quickly freeze to preserve as much of the natural vegetable flavor as possible. There are no preservatives. No fake chemicals. Just the wonderful taste of pure, fresh vegetables.

Our unique process preserves the natural integrity, flavor or nutrients of the vegetables — we do not compromise on flavor or freshness, meaning that Wild Veggie is good for every body.

Spinach Stuffed Flank Steak (Martha Stewart – Everyday Food Magazine)

  • 2 packages (10 ounces each) frozen leaf spinach, thawed

  • 1/4 cup fresh parsley, chopped

  • 1/4 cup grated Asiago cheese

  • 2 tablespoons capers, rinsed and drained

  • 2 tablespoons balsamic vinegar

  • 1 garlic clove, minced

  • 1/4 teaspoon red-pepper flakes

  • coarse salt and ground pepper

  • 1 small flank steak (1 pound)

  • 1 teaspoon olive oil

    1. Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil; set aside. Place spinach in a clean kitchen towel, and squeeze out as much liquid as possible.
    2. In a medium bowl, combine spinach, parsley, cheese, capers, vinegar, garlic, and red-pepper flakes. Season with salt and pepper; toss to combine. Cut and open steak.
    3. Cut several 12-inch pieces of kitchen twine; space evenly underneath steak. Spread spinach mixture down center of meat (see opposite). Roll steak over mixture, pressing firmly to compact the filling as much as possible; tie twine to secure roll. Cut roll in half crosswise. Place halves, seam side down, on prepared baking sheet; rub with oil, and season with salt and pepper.
    4. Broil until browned, 8 to 10 minutes for medium-rare; let rest, loosely covered with foil, 10 minutes. Remove string, and slice steak into 1/2-inch rounds.


    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)

    The Cake Mix Doctor Bakes Gluten Free! (Giveaway)

    I heard a rumor months ago that Anne Byrn, Author of the The Cake Mix Doctor books was to release a gluten-free book.  I got a bit excited about it seeing as I have given her regular books as gifts many times.  I was generously sent a copy to review and sadly I didn’t get to bake anything as quickly as I had hoped but I did get a chance this week to finally bake her Honey Bun Cake (think cinnamon rolls in a coffee cake form, yummm).  We were gone for two weeks to New Jersey to visit Bryan’s family and some of our friends and then of course a few days before heading home, I get a nasty cold which is still holding strong.

    If you aren’t familiar with Anne or her books please take a second and visit her website:  Her latest book, The Cake Mix Doctor Bakes Gluten Free is fantastic! There are 76 recipes for cakes and other desserts.  She uses gluten-free cake mixes that you can find at most of your grocery stores (Betty Crocker etc.)  She also lists in each recipe how to make these recipes dairy-free (if possible).  So this cookbook is great for families with multiple allergies.   Here is a little information from her website about her new book and why she decided to make a gluten-free version:

    Now comes sweet news for people on gluten-free diets. They can bake their cake and eat it, too. Anne Byrn shows how to transform gluten-free cake mixes into rich, decadent, easy-to-make, impossible-to-resist desserts. Performing the magic that’s made her a best-selling baking author with more than 3.3 million copies of her books in print, she doctors mixes with additions like almond extract, fresh berries, cocoa powder, grated coconut, cinnamon, lime zest, and more – naturally, all gluten-free ingredients. Dessert is back on the menu!

    My readers pleaded with me to write a gluten-free Cake Mix Doctor! Many had baked my cakes for years until someone in their family could no longer eat gluten. For five months I baked nothing but gluten-free cakes that began with a mix. At times I felt like a mad scientist, turning a yellow cake mix into cookies, bars, even gingerbread. And when I was able to bake the Darn Good Chocolate Cake gluten-free…that was a big day! You don’t have to be gluten-free to enjoy these recipes. You just have to love cake.

    I decided on the Honey Bun Cake because I really was craving cinnamon rolls and don’t have the flours to make them from scratch right now so this was the closest I could get to them, and this cake was awesome.  I made it for breakfast one morning, seeing as it’s a coffee cake it worked really well.  I did however leave off the glaze (by that I mean, I forgot about it) that normally is on cinnamon buns – but I am sure it would taste fantastic with it.  The cake is very easy to make with ingredients that you probably already have on hand.  The flavor was perfect, not to sweet and very moist. This is a recipe that we will make again and again.  I can’t wait to try more of her recipes, which I think my next one will be the Holy Cow Cake (chocolate cake with butterfingers, caramel and whipped cream on top!). This cookbook sheds a whole new light on boxed cake mixes and plenty of ideas for cakes, cookies and bars.  I wish I had this when I was making my birthday cake this year – next year will be a much better cake🙂

    In addition to the copy that I received to review Anne has offered two additional copies to give to my readers!  It is simple to enter for awesome giveaway, just follow the instructions below. Don’t forget to leave a comment for each one:

    • Subscribe to Creative Cooking Gluten Free
    • “Like” Creative Cooking Gluten Free on Facebook
    • “Follow” Creative Cooking Gluten Free on Twitter
    • Click HERE and “Take A Look Inside” at the Index and tell me what recipes you would like to try
    • Tweet about this giveaway (use button below, and leave a comment each time you tweet)

    Two lucky readers will be chosen to win a copy of this great book.  The giveaway will end on Thursday January 13th at 11:59pm.

    Pulled Pork and Cornbread

    I have fallen in love with my crockpot!  I got a new one for Christmas from my dad and stepmom, a nice big 7qt one…mind you we are a household of two people but we put this to some good use.  After spending two very long weeks in New Jersey I came home with a horrible cold and no energy so I decided that it would be a week of easy and/or crockpot recipes.  I have been so excited to start using the crockpot and one of my new cookbooks (which I won from the lovely Shirley of GFE) “Make It Fast, Cook It Slow” by Stephanie O’Dea (A Year of Slow Cooking).  Her cookbook is fantastic, over 300 recipes all in the crockpot and all gluten free.  Over the holiday I had been flipping through the book trying to figure out what to make first and we decided on the Korean Ribs recipe (That recipe will be posted soon but just a quick summary of it – they were awesome!).  While looking through the cookbook Bryan saw the Pulled Pork Recipe and requested that “we”, meaning I make that soon.  I’m not the biggest fan of pork but I said sure, lets give it a shot.  We didn’t have all the ingredients listed in the recipe but we had a very large bottle of Sweet Baby Ray’s BBQ sauce (Bryan’s favorite) so we used that instead.  I have to say it came out really really good.  Normally one would eat pulled pork on a nice roll but seeing as I didn’t have or didn’t make any gluten free rolls, I made some cornbread instead.  I used Orgran Natural Foods Gluten Free Cornbread.  This I have to say is my favorite gluten free cornbread.  The taste, texture and the fact that I could use it as bread to make a sandwich is just awesome. Even Bryan, my cornbread loving non-gluten free boyfriend said it was his favorite, and he is very picky about his cornbreads.

    Have you checked out Orgran’s website? All Orgran products are Gluten Free, Wheat Free, Diary Free, Egg Free, Yeast Free, GMO Free and Vegan! So if you are a family with multiple allergies, you should really check them out. I have also had the pleasure to try their Gluten Free Easy Bake Bread Mix – YUMMM.  I used this bread with my favorite Boar’s Head meats and cheeses.  Great texture and flavor to this bread, perfect for sandwiches and/or toast in the morning.

    Pulled Pork – Slow Cooker Recipe

    1 2-3 pound pork loin

    1 large bottle of BBQ Sauce  (Sweet Baby Rays is Gluten Free!)

    1/2 cup water

    In a crockpot place the pork loin and between 24-30 oz of Gluten Free BBQ sauce (one large bottle) and 1/2 cup water.  Cook on low for 6-8 hours or until the meat is tender enough to shred with a fork…trust me this will fall apart.  Mine was at this point around 5 1/2 hours but I let it cook for six.


    Live Gluten Freely Review & Giveaway!

    This giveaway is no closed – thank you to all who entered!

    I am very excited about this review and giveaway.  General Mills generously provided me a complementary box of products through My Blog Spark. I have tried and reviewed many of these products, and truly enjoy them.  General Mills has done a great job with providing some fantastic gluten-free products that taste just as great as their gluten containing products. General Mills proudly offers over 300 gluten-free products that you can find at your local grocery store.

    Live Gluten Freely has started to offer this amazing box of General Mills gluten-free products.  These boxes are great not only for your self, but as gifts, especially for those who are newly diagnosed with Celiac Disease.  If you haven’t visited and become familiar with Live Gluten Freely, I highly suggest that you head on over to their site and check it out and subscribe to their newsletter.  It is a great resource for gluten-free products, and they even have a pocket guide that you can print out and take along with you to the grocery store or keep in your car.  They also have a product locator, recipes and resources.

    In our house we love the new Betty Crocker Bisquick mix.  We’ve been making some great recipes with it and Bryan loves the pancakes!  One day we made Chocolate Chip Pancakes (gluten-free, dairy free and nut free chocolate chips) and the other night I made him pomegranate pancakes. We also made chicken tenders with the bisquick mix, both regular Chicken Tenders and then boneless buffalo chicken tenders.


    One lucky winner will win the gluten-free box above from Live Gluten Freely (valued at $24.99)

    To be eligible to win please leave a separate comment for each of the following by 11:59pm on Thursday November 18, 2010!

    (If you already follow on Twitter, like on Facebook and subscribe, please leave a comment saying so)

    Subscribe to Creative Cooking Gluten Free (top left of blog) – 1 Entry

    Follow Creative Cooking Gluten Free (@Creatively_GF) on Twitter – 1 Entry

    ‘Like’ Creative Cooking Gluten Free on Facebook – 1 Entry

    Tweet This: Enter to win a #GF box from @BettyCrocker, @Creatively_GFEnds 11/18 (11:59pm) #giveaway#myblogspark -1 Entry and can be done once a day!

    Bonus Entries:

    Leave a comment below on which product(s) you would like to try and why – 2 Entries (please leave the comment twice)

    Leave a comment below with which products you would like to see gluten-free – 2 Entries (please the comment twice)

    Gluten Free Pomegranate Pancakes with Betty Crocker’s Gluten Free Bisquick:

    1 cup Betty Crocker Gluten Free Bisquick Mix

    1 cup soy or rice milk

    2 tablespoons vegetable oil

    1 large egg

    Mix all ingredients in a medium bowl until well combined and there are no lumps.  Heat a skillet or griddle to medium heat.  Use just under 1/4 cup of mixture for each pancake.  Add about one tablespoon of pomegranate seeds to each pancake. Cook until edges have hardened and the tops start to bubble .  Flip and cook until golden brown.  Makes about 10 pancakes.

    PJ’s Organics and a Giveaway!

    This contest Is now closed! Thank you to all who entered, see below for winners!!

    About a week ago I posted a review on PJ’s Organics Gluten Free products and how much Bryan and I enjoyed them.  They offer four great gluten-free options: Gluten Free Beef Enchilada, Gluten Free Chicken Enchilada, Traditional Taquitos and Deluxe Taquitos.


    The extremely generous people over at PJ’s Organics have kindly offered to give THREE (3) of my readers five (5) free product coupons to be used on any PJ’s Organics products.

    AND in addition to the five (5) free product coupons each winner will also receive an iPod Shuffle (winners will get to pick their color choice: gleaming silver, blue, green, orange, or pink)!!

    Giveaway Rules

    To be entered for a chance to win one of these three (3) amazing prizes please follow the rules below by Monday November 8th by 11:59 PM:

    1) (Required) “Like” PJ’s Organics on Facebook – come back here and leave a comment below that you did so (if your Facebook name/account is different from the name you use below, please specify your Facebook user name – Thank you!).

    2) For an optional second entry– Read my review and look at the products above and leave a comment below letting me know which one you would like to try most and why.

    Three (3) winners will be chosen by using Random.Org and notified by e-mail on Tuesday November 9th.  All winners will have 48 hours to respond with their contact information and color choice of the iPod Shuffle, if winners do not respond within 48 hours a new winner will be chosen by using Random.Org.  All prizes will be mailed directly from PJ’s Organics within four weeks.

    Like PJ’s Organics Facebook Page and spread the word!  Visit their website to find out where you can buy these great PJ’s Organics products.

    (This contest is only open to those who are living in the U.S.A.)

    Our 3 lucky winners are…

    1. Sharon J

    2. Kristina S.

    3. Valerie

    Congratulations Sharon, Kristina and Valerie!!

    (Winners were chosen using – Winners were notified by e-mail this morning and winners have 48 hours to respond with their contact information and color choice for their iPod Shuffle to creativecookinggf(at)gmail(dot)com (  If winners do not respond within that time another winner will be chosen using

    Thank you to all who entered!!  Check back later this week for another great give away.

    PJ’s Organics – Gluten Free Enchiladas & Taquitos

    One thing we really seem to lack around us is Mexican food!  I was beyond spoiled living in California and I have to say that even though I love the Mexican food in Monterey the Mexican food in Ventura was still better.  One day we decided to try an “Authentic Mexican Cantina” near here and I posted about this before – bottom line, it’s not good at all, so we make tacos at home now, and by no means are they authentic but they are at least tasty!

    A few weeks ago, I was contacted by PJ’s Organics and was asked if I would be interested in trying and reviewing their new gluten-free products.  I didn’t even have to think twice about that, my answer was yes!  I was sent samples of their four gluten-free products: Gluten Free Chicken Enchilada, Gluten Free Steak Enchilada, Traditional Taquito and Deluxe Taquitos.  Bryan and I were both excited to try PJ’s Organics products – even though he isn’t gluten-free, he is my taste testing companion – I think its great that I get to do this, but I love getting his non-gluten free opinion on these products.  If he says its good, then you know it must be really good!

    So first up we really wanted to try the Enchiladas which come with black beans and brown rice.   We decided to make them both, and cut the Enchiladas in half and each try them both.  Let’s start with how Bryan felt about them “You can’t even tell these are gluten-free!” and I think that sums it up pretty well, they were delicious for frozen meals.  The perfect serving size, the meat in side wasn’t just mush either, there were actually chunks of meat.  These were very filling, I don’t think either of us even finished the rice and beans.  We would defiantly buy the Enchiladas again – if you can find them around you, give them a try!

    Next up we had the Traditional and Deluxe Taquitos.  Again, we tried them both together and out of the two I have to say my favorite was the Deluxe Taquitos…they have chicken, corn, red bell peppers along with rice and cheese.  Both were a bit dry, but that was easily solved with a little bit of salsa and sour cream.  Again, there were actually chunks of meat and decent flavor – the enchiladas had a bit more than these did but they were still pretty tasty. The Taquitos were a very good size too – so about two or three of them are great for a snack after school.

    These products defiantly fixed our need for some tasty Mexican Food – and yes they are frozen meals, but they did the job just fine! Click here for places to buy PJ’s Organics – They have a whole ton of gluten containing products and the gluten-free products listed above!

    Thank you to the very kind people of PJ’s Organics for letting me taste your wonderful products.  Great job on making them taste fantastic and even those with out Celiac Disease or Gluten Intolerance will enjoy them!

    Espresso Cream Cheese Frosting

    Not that long ago I received a box of products from Katz Gluten Free to review.  There were so many delicious looking gluten-free goodies in the box that it has taken me a little while to do a review (another one will be coming shortly). At first I was going to review them all in one post, but I think this post will go specifically to their Chocolate Cupcakes.  After reading the ingredients I noticed that they added coffee to the mix – and I personally love adding coffee to chocolate cakes, cupcakes etc.  I just think it helps enhance the flavor a bit. The first thing I thought of after reading the ingredients was “I should make some espresso frosting for these!”.

    Gluten free flour (White Rice, Corn, Tapioca,) Sugar, Fresh eggs, Canola oil, Cocoa, Baking Soda, baking powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate), Coffee, Xanthan Gum, Vanilla (Pure).

    These cupcakes were very tasty – almost a brownie like texture to them, which Bryan really liked.  I let them come to room temp before frosting and enjoying them (they suggest that you freeze them and keep them frozen).  Great chocolate flavor too that went well with the espresso frosting.  The combination is very mocha like – who wouldn’t love that?  Katz makes some great gluten-free products – so far everything we have tried, we have really enjoyed them.  I have noticed that some times after freezing them and bringing them to room temp they become a bit dry and crumbly, but I haven’t had that problem with these cupcakes.

    Last month I was very generously blessed with an amazing coffee/espresso machine from Small Appliance (for more info click here).  Since receiving my lovely coffee maker I have been trying to think of recipes that incorporate coffee or espresso. Of course my thought was Tiramisu but I have yet to come up with a gluten-free version of this, but it is one of my goals.  Tiramisu is by far one of my favorite desserts and I tried as many pieces as I could while in Italy (pre GF).  This machine is amazing, I truly love it.

    So seeing as I haven’t quite figured out a gluten-free Tiramisu I made the espresso frosting first:

    Espresso Cream Cheese Frosting

    4oz butter softened

    4oz cream cheese softened

    1-2 cups powder sugar divided (depending on how sweet you like your frosting, I used about 1 1/4 cups)

    2 tablespoons espresso (cooled to room temp or very strong coffee)

    1 teaspoon vanilla extract

    ~In large bowl beat the butter and cream cheese with electric mixer
    ~Switch the mixer to low-speed and add the powder sugar 1/2 cup at a time until smooth and creamy
    ~Beat in the vanilla extract and espresso, and chill for about 20 minutes before frosting (to help thicken it up a bit, but you don’t have to)

    If you haven’t had a chance to check out Katz Gluten Free products, you really should.  I have been told that Friedman’s Lunch uses their Challah Rolls for their burgers!  I think I’ll be trying the burgers there next time we go to NYC!.

    Chicken Tenders (W/ Betty Crocker GF Bisquick)

    I’ve heard some mixed reviews over Betty Crocker’s Gluten Free Bisquick mix and have been on the look out for it since it hit the stores.  However, I’m not exactly sure if it is the state of Rhode Island or just the part we live in that seems to have extremely limited gluten-free options.  I’m not just talking about restaurants either…our grocery stores are weird.  At the main chain stores (Shaws, Stop & Shop) they see to not carry the Betty Crocker mixes, or if they do it is very hit or miss. Then you go to Ocean State Job Lot (which is kind of a last chance type of store) and they have the largest selection of Bob’s Red Mill products I’ve ever seen in a store – its HUGE!! (I know I just said this place is kind of like a last chance store, but the expiration dates on the packages are for 2011 and so on!!!) and they also carry my favorite gluten-free pasta for cheap (I think I’ll do a give away soon of that pasta – so stay tuned).

    In Portsmouth we have four grocery stores, the two I mentioned above; Shaws and Stop & Shop, and we also have a local store called Clements which carries a bit more gluten-free (or as they call it “natural”) foods and then there is The Green Grocer.  The Green Grocer has the largest selection of gluten-free products in the area however they are so expensive I can’t bring myself to shop there…more than Whole Foods!  With having no job and Bryan being in school full-time, it just isn’t realistic.  It drives me crazy how expensive some of these gluten-free products are.  I do my best to make things at home, but right now what I really want is some bread…a nice loaf of bread! The recipe I had used in the past just keeps failing on my and I don’t own a bread machine so I have been searching for a gluten-free bread recipe that doesn’t require a bread machine (If anyone has one please o please pass it along).

    A few weeks ago my dad came down for the day to hang out with Bryan and I and we went to Clements to pick up a few things for lunch.  While there I finally found the Betty Crocker Gluten-Free Bisquick mix!  I picked it up and then put it right back down.  Here’s why:  It is right next to the regular Bisquick mixes which are about double in size – this box is all of 16oz and cost more than double the regular mix.  I always do this in grocery stores, I find something GF and get all excited then debate over it for a few minutes and it drives Bryan crazy so he usually just throws in the our basket which is exactly what happened with the Bisquick mix.  I have put off trying this for a few weeks because I was annoyed to spend that much money on something that I feared I would only get one maybe two uses out of (depending on the recipe).  I gave in tonight and used it to make the “Ultimate Chicken Fingers” recipe that is on the box.  Overall the recipe turned out great and I would make it again for sure.  Even Bryan really liked it. I think next time I will try a different recipe, maybe the pizza crust or even the biscuits…hmmmm

    Betty Crocker’s Ultimate Chicken Fingers (W/ Gluten-Free Bisquick)

    3/4 cup Bisquick Gluten Free mix

    1/2 cup grated Parmesan cheese

    1 tsp paprika

    1/2 tsp salt or garlic salt (I did 1/2 teaspoon salt and 1/2 teaspoon of garlic powder)

    3 boneless skinless chicken breasts (1 lb, cut crosswise into 1/2-inch strips)

    2 eggs, slightly beaten

    3 tbsp butter or margarine, melted (I used some olive oil)

    Heat oven to 450 degrees.  Line cookie sheet with foil; spray with cooking spray (I used parchment paper with no spray)

    Stir Bisquick mix, cheese, paprika, salt and garlic in shallow baking dish.  Dip chicken strips into eggs then Bisquick mixture; repeat dipping in eggs and Bisquick mixture.  Place chicken on cookie sheet. Drizzle butter over chicken (Or olive oil).

    Bake 12-14 minutes turning after 6 minutes, until no longer pink in center

    These chicken tenders came out moist and crispy.  We served them with some home-made sweet potato fries and dipped them in honey (kind of like McDonald’s – but WAY better)

    Sweet Potato Fries

    1-2 lbs of sweet potatoes

    1/2 tspn salt (Kosher)

    1/2 tspn Hungarian paprika

    12 tspn ground cinnamon

    1/4 cup olive oil

    1/8 tspn black pepper (optional)

    Peel sweet potatoes and cut off the pointy ends (the pointy ends burn quicker when they are baking and the burnt parts don’t taste very well).  Slice potatoes in 1/2 inch strips so your pieces are as close to even as possible.

    In a zip lock bag combine the salt, paprika, cinnamon, oil and pepper (if you choose to add it), mix at the bottom of the bag then add the potato sticks.  Mix well so each piece is evenly coated with the mixture.

    Bake in a single layer (this should take up on complete large baking sheet) on a baking sheet that has been lined with either parchment paper or a silpat. Bake for 30 minutes (or until there is a light crisp to the fries) turning twice (after ten minutes and then again after twenty minutes).

    Leo’s Ristorante (Bristol, RI) Offers A Gluten Free Pizza Option!

    I couldn’t believe it but I actually found a local restaurant (NOT a chain) that not only listed on their website that they have a gluten-free option but they are actually reasonable in price!! If you have Celiac Disease or Gluten Intolerance and are looking for a gluten-free pizza option, go and check out Leo’s Ristorante. Leo’s is located at 365 Hope Street in Bristol, right down the road from Roger Williams University (according to their website, students if you show your school ID you get 5% off!! – wish we saw that before last night). Their over all menu is pretty extensive – starters, soups and salads, entrees, paninis, sandwiches, and of course pizza!  Now this is where the gluten-free option comes in!  You can order a medium size pie (pizza) for an extra .99 which is AMAZING I have seen some places (never went in due to price) that charged up to $20.00 for the same size pizza.  So if you get a one topping pizza at Leo’s you are looking at spending around $9.98!! Bryan and I ate there last night – he had an extremely good-looking burger and in his words “probably the best fries I have had in a long time” and I had my pepperoni pizza for under $20.00. I will be honest it took everything inside of me not to reach over and grab one of those fries!  I did ask in advance if they were fried separately or with other breaded items, and sadly the fryer is shared.

    Seeing as we are still new around here, I called ahead and made a reservation for the two of us.  The place is cute, right down town on the main road in Bristol (If you haven’t been there, you should check it out.  Bristol was voted the most patriotic town in the US not that long ago).  We got a window seat (they also have out-door seating), and for people watchers like ourselves, it was a great place to be seated.  The staff was attentive, friendly and well-informed of their products.  Our waitress was great, very friendly and answered all of my many questions and if she didn’t know the answer she asked and came back to us.  We started talking about celiac disease and I handed her one of my business cards, which she gave to the proprietor of Leo’s.

    Like I mentioned before Bryan really enjoyed his meal.  My pizza was great too.  The crust was nice and thin with a good crunch to it.  It even held up to the sauce, cheese and pepperoni…so soggy crust – which I think is some times hard to find with gluten-free pizzas. Now that you have all seen the photo above, I will shamefully admit that I ate that entire thing myself!  Eeeek!  But like I said last night, the crust is so thin that really it was like eating three sizes of “normal” pizza.  Needless to say we’ll be eating there again for sure.  Amazingly I didn’t have that “ooh I ate way too much feeling”.

    On our way out I actually got to speak with Paul the proprietor for a little bit about gluten fee options.  As of right now they only have two gluten-free options – the pizza that I had (with a ton of topping choices!) and their Polenta with Rabe (Leo’s Polenta fried til crisp and topped with fresh rabe and grilled Italian sausage).  However, Paul is really considering offering some more gluten-free options on their menu.  He was very excited about off of this – eager to learn and grown this customer base.  Like I said before they are the only reasonable priced option around me.  There are a few places in Newport but all very expensive.  I was explaining to him that there are so many dishes out there that are naturally gluten-free (given they are prepared in a “safe” environment).  Most salads could be gluten-free with out croutons and a gluten-free dressing.  I am very excited to see what comes of this.  I would love to see some more options, maybe a Friday Night Gluten Free Special!  I also think it would be great for their business being the only ones around offering such a thing…so keep your fingers crossed!

    Another very exciting part about Leo’s is they are using locally grown and seasonal produce – which is so great to see especially around here where there are so many great local products.  We try to go to the farmer’s markets around here as much as possible.  I’m loving our selections of fresh produce, veggies, cheese and even grass fed beef.

    Thank you Paul and the rest of the Leo’s staff for a great dining experience!

    San-J’s Gluten Free Szechuan Sauce (Review)

    My favorite gluten-free soy sauce is San-J’s.  You seriously can’t tell the difference from regular soy sauce and this one, but the best part is they also have a low sodium option.  Here is what their website has to say about their gluten-free reduced sodium tamari sauce:

    Enjoy all the benefits of Organic Gluten Free Tamari with 25% less sodium. Organic Gluten Free Reduced Sodium Tamari is certified by Quality Assurance International (QAI). It is made with 100% soybeans and no wheat. Organic Gluten Free Reduced Sodium Tamari is naturally fermented for up to 6 months. We add no MSG or artificial preservatives. Organic Gluten Free Reduced Sodium Tamari’s fermentation process is different than ordinary soy sauce, giving it unique flavor enhancing properties. Add Tamari to gravies, sauces and casseroles. Use it as a marinade and in stir-fry dishes. Certified gluten free by the Gluten-Free Certification Organization.

    We came across a few of their other gluten-free selections at a store in New Jersey and we picked up the Gluten-Free Szecuan Sauce because we both really enjoy spicy things.  Here is what their website has to say about this Szecuan sauce:

    This hot and spicy sauce will tingle your palate. The complex combination of wheat-free Tamari, spices, ginger, plum and sesame gives San-J’s Szechuan Sauce a balanced heat. This certified gluten-free sauce is perfect for putting a new twist on your favorite chili recipe or stir-fry. For a tasty party snack, coat Buffalo wings with Szechuan Sauce and bake or grill. Even morning meals can be more exciting – add a drizzle of Szechuan to your scrambled eggs for a spicy kick. Look for the Certified Gluten Free logo on the label.

    You can do so much with this sauce.  You can marinade chicken, steak or even some shrimp to grill, saute, stir-fry or even broil.  Yesterday I marinade two good size steaks in this sauce for about five hours or so.  You don’t have to marinade it that long, you can always baste the meat while you are cooking or grilling it.  My dad has let us borrow one of his old hunting grills so I cleaned it all up, washed and scraped the grates (just to be on the safe side!) and decided that we should put it to use.  I am the type of person who will grill in the snow.  I love grilled food, meat, veggies, seafood – you name it!

    Grilled Steak with San-J Szechuan Sauce

    2 medium-sized steaks

    1/2 cup of San-J Szechuan Sauce

    Marinade steaks in the Szechuan sauce either in large zip lock back or in a shallow baking dish (make sure to cover it if you do the second option). Marinade as long as you like.  I prefer to marinade my meats for several hours, or over night for a more intense flavor.  Be sure to turn meat several times during the marinade process to make sure both sides get covered equally.

    Grill depending on thickness and how you prefer your meat to be done (well, medium well etc.).  I prefer mine to be medium rare so I grilled my steaks for about four minutes on the first side and about three to four on the second side because they were quite thick.

    We also had two ears of corn and two sweet potatoes to use up so I grilled the corn (the husks were already off but I would normally have kept the husks on for grilling). I boiled the sweet potatoes up with a half a stick of cinnamon (Bryan loves his sweet potatoes mashed with ground cinnamon) then whipped them up with a little bit of butter, soy milk and some freshly grated cinnamon.

    The best part of this sauce is you really don’t need to add anything to it.  It is perfect just as it is!  Great flavor and spice…we even put some in a little bowl to dip our steak in we loved it that much.  I look forward to trying some of their other gluten-free sauces, marinades and dressings.