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Fall Holiday

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Gluten Free Thanksgiving Menu

Hosting a gluten free Thanksgiving can be overwhelming, but we are here to help you with your planning! After searching the recipe pages of dozens of blogs, we’ve compiled some menu ideas we think you’ll love. While these recipes are designed to be gluten free, double check all of your ingredients just to be safe. Many of the recipes are (or can be modified to be) vegan, vegetarian, dairy free and/or paleo. Bring on Thanksgiving!


Cranberry Orange Spritzer 

Spiced Apple Cider & Apple Cider Sangria


Polenta Rounds with Eggplant Caponata

Stuffed Goat Cheese Balls

Quinoa Stuffed Zucchini Bites


Sweet Potato, Arugula & Pom Salad

Roasted Squash Salad with Goat Cheese & Pine Nuts

Kale Salad with Apples, Cranberries & Pecans

Main Course

Roast Turkey

Butternut Squash Enchiladas with Tomatillo Sauce

Roasted Veggie Shepherd’s Pie with Sweet Potato Topping

Rosemary-Pepper Beef Rib Roast with Porcini Jus

Crock Pot Pumpkin Risotto

Butternut Squash & Roasted Red Pepper Soup


Buttermilk Biscuits

Old Fashioned Cornbread

Green Beans and Caramelized Shallots

Mushroom Fennel Stuffing

Mashed Potatoes with Caramelized Onions & Goat Cheese

Cranberry Raspberry Relish



Pumpkin Pie

Spice Cake with Pumpkin Cream Cheese Frosting

Cranberry Orange Almond Bars

Pumpkin Spice Almond Butter Fudge

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An Allergy-Friendly Halloween

Not only has the air started to cool and the leaves started to fall, but you’ve also been bombarded with pumpkin recipes everywhere you look (and man do they look delicious). These signs mean one thing… it’s almost Halloween! Besides planning the perfect costume, Halloween can get a little tricky and require a little extra planning for someone with celiac disease or food allergies. There are lots of delicious treats out there to eat, but before you start filling your bag (or your child’s bag), it is important to learn which candies are gluten free and safe to consume. The Celiac Disease Foundation provides a nice list of gluten free Halloween treats here. To be extra safe, it is always smart to double check with the manufacturers of your favorite candies.


What if a person has multiple food allergies, or would rather not risk it with treats? A new Halloween tradition might be the perfect solution. This year, Food Allergy Research Education (FARE) is urging families to take part in the Teal Pumpkin Project. “This campaign encourages people to raise awareness of food allergies by providing non-food treats for trick-or-treaters and painting a pumpkin teal- the color of food allergy awareness – to place in front of their house along with a free printable sign from FARE to indicate they have non-food treats available.” What an awesome idea! To learn more about the Teal Pumpkin Project, get ideas for non-food treats, or to print out your sign click here.

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Find Me Gluten Free Recommends: 100 Best Quick Gluten-Free Recipes


When it comes to cooking, who doesn’t like quick? Carol Fenster, author of 100 Best Quick Gluten-Free Recipes, believes preparing healthy, tasty, gluten free food doesn’t need to be a challenge. In fact, Carol proves it can be done in 30 minutes or less. Yeah, you heard that right… all 100 recipes in this cookbook can be prepared in a half hour! From breakfasts and breads to lunches, snacks, main dishes and desserts, this book left us wishing there were more meals in a day!

Not to mention we think the cookbook looks great. The hard cover and high quality colored pages, coupled with the beautiful photos throughout, make flipping though this book enjoyable. Better yet, Carol provides a helpful introduction in the book that includes an overview of celiac disease, gluten sensitivity, autism and other conditions. We also love how the introduction features time-saving tips in the kitchen, a list of items to always keep on hand in your pantry, and the recipe for Carol’s unique flour blend. All of these aspects make 100 Best Quick Gluten Free Recipes a cookbook we definitely recommend. Want to add this cookbook to your collection? Click here to order on Amazon. This book will be released October 14th.

Wait, there’s more! Below are four recipes from the cookbook. These will give you an idea of the amazing flavors you can expect to find in this book. Enjoy!



Microwave Muffin in a Mug

Use this muffin recipe when you’re pressed for time. Although you could make the whole muffins from start to finish quickly right when you need them, here’s the most efficient way: Whisk together the dry ingredients the night before and put them in a covered bowl on the countertop. In a separate bowl, whisk together the egg, molasses, and oil until smooth and then refrigerate, tightly covered. Next morning, grease the mugs, then whisk together the dry and wet ingredients, and divide the batter evenly among the mugs. Cook in the microwave and, in a minute you will have fresh, hot, über-healthy muffins. Eat them immediately right out of the mug! Easy!

Preparation time: 10 minutes; Cooking time: about 60 to 70 seconds

1 cup ground flax meal

2 tablespoons chopped walnuts

1 teaspoon baking powder

[1/2] teaspoon apple pie spice or pumpkin pie spice

[1/4] teaspoon salt

1 large egg

[1/4] cup molasses (not blackstrap)

2 tablespoons canola oil

[1] Grease 4 shallow, microwave-safe coffee mugs (the size of the mugs will determine how high the muffins will rise and how quickly they will cook). In a small bowl, whisk together the flax meal, walnuts, baking powder, apple pie spice, and salt until well blended. Add the egg, molasses, and oil, and whisk until thoroughly blended. The batter will be droopy-soft. Divide the batter among mugs. Place the mugs on saucers or plates to catch any drips.

[2] Microwave on High power for 60 to 70 seconds. The muffins will rise up and possibly fall over the side of the mug (depending on the mug size); the saucer catches the drips. The muffins are done when they are no longer shiny; cooking time may vary depending on the wattage of your microwave oven. (They won’t brown like muffins baked in a regular oven.) Remove from the microwave and cool slightly before eating right out of the mug. Or, run a sharp knife around the edge to loosen and remove the muffin from the mug. Serve immediately.

STORAGE: These muffins are best eaten immediately after cooking.

Per serving: 345 calories; 10g protein; 23g total fat; 11g fiber; 28g carbohydrates; 47mg cholesterol; 290mg sodium

Slow Cooker Red Beans with Rice

Makes 4 servings (1 1/4 cups each); Preparation time: 10 minutes; Slow Cooker time: 6 to 8 hours

You can cook this dish in a pot on the stovetop, but it is so much easier to just let a slow cooker do the job for you. To really speed things up, plan ahead to have cooked brown rice waiting in the fridge for a quick reheat. I use a salt-free Cajun seasoning by Spice Islands; if your seasoning contains salt, reduce the recipe’s salt to ½ teaspoon, or to taste. Leftovers are great!

1 small yellow onion, chopped

1 celery stalk, chopped

2 garlic cloves, minced

2 [1/2] to 3 teaspoons prepared store-bought gluten-free Cajun seasoning blend

1 teaspoon salt

2 tablespoons packed brown sugar

2 dashes hot pepper sauce, or to taste

2 gluten-free andouille sausage links, cut into [1/2-inch rounds (I use Boar’s Head)

1 cup dried red beans (not kidney beans)

4 cups water

2 dashes hot pepper sauce, or to taste

4 cups hot, cooked brown rice

1 tablespoon chopped fresh parsley or cilantro

[1] Place the onion, celery, garlic, Cajun seasoning, salt, brown sugar, hot pepper sauce, and sausage in a 4-quart slow cooker.

[2] Pick over the beans to remove stones or debris, then rinse thoroughly and add to the slow cooker. Add the water and simmer on Low for 6 to 8 hours, until the water is absorbed and the beans and rice are tender. Taste and add more hot pepper sauce, if desired. Serve over hot cooked brown rice, sprinkled with the parsley.

STORAGE: Refrigerate leftovers, tightly covered, for up to 4 days.

Per serving: 495 calories; 10g protein; 8g total fat; 17g fiber; 89g carbohydrates; 10mg cholesterol; 798mg sodium

Shrimp, Sausage, and Pineapple Skewers 

Makes 4 servings (2 skewers each); Preparation time: 5 minutes; Grilling time: 5 minutes

Shrimp skewers are easy to make and cook quickly because shrimp and sausage chunks are small. Andouille sausage is highly flavorful, and the sweet pineapple contrasts deliciously with the spicy chili glaze. Be sure to soak the wooden skewers in water for 20 to 30 minutes to prevent them from catching fire on the grill.

1 pound extra-large raw shrimp, cleaned, peeled and deveined, with tails on

4 gluten-free andouille sausage links, cut into 1-inch chunks

1 can (14- ounces) can pineapple chunks, well -drained

1 medium red bell pepper, seeded and cut into 1-inch chunks

1 medium green bell pepper, seeded and cut into 1-inch chunks

[1/2] cup chili sauce

2 teaspoons lemon juice

[1/4] teaspoon honey or agave nectar

Dash of hot pepper sauce, or to taste

8 bamboo skewers, soaked in water for 30 minutes beforehand

[1] Thread all of the shrimp together on skewers (about 3 or 4 to a skewer), so they will cook at their own speed and won’t overcook. Then thread the sausage chunks, pineapple chunks, and bell pepper chunks alternately on the remaining skewers.

[2] In a small bowl, whisk together the chili sauce, lemon juice, honey, and hot pepper sauce until blended.

[3] Place a barbecue grill about 6 inches away from the heat source. Preheat the grill to medium-high heat. Place the skewers on the grill and cook until the shrimp are pink and opaque, about 4 to 5 minutes, and the other items are heated through, generously brushing the skewers with the chili sauce during the last minute of cooking. Remove the food from the skewers and serve immediately.

STORAGE: Refrigerate leftovers, tightly wrapped in aluminum foil, for up to 2 days.

Per serving: 345 calories; 27g protein; 13g total fat; 3g fiber; 28g carbohydrates; 192mg cholesterol; 365mg sodium

Chocolate Refrigerator Cookies

Makes 48 cookies; Preparation time: 10 minutes; Chilling time: 2 hours; Baking time: 10 to 12 minutes

Refrigerator cookies come together in two basic steps: First, make the dough, and chill or freeze it. Next, bake as needed when you want. By planning ahead, you can have cookies in about 15 minutes. If you don’t have sorghum flour, use brown rice, millet, bean, or amaranth flour.

21 ounces gluten-free bittersweet chocolate chips (at least 60% cacao)

5 tablespoons (about 1/3 cup) butter or buttery spread

3 large eggs

1 cup sugar

[1/2] teaspoon pure vanilla extract

[1/2] cup sorghum flour

[1/4] teaspoon baking soda

[1/4] teaspoon xanthan gum

[1/4] teaspoon salt

1 cup finely chopped walnuts

[1] In a medium microwave-safe bowl, heat 9 ounces of the chocolate chips with the butter in the microwave on Low power for 1 to 2 minutes, or until melted. Stir until well blended.

[2] In a large bowl, beat the eggs, sugar, and vanilla with an electric mixer on low speed until thick, about 1 minute. In a small bowl, whisk together the flour, baking soda, xanthan gum, and salt, and beat into the eggs on low speed until no flour streaks remain. Beat in the chocolate mixture. Stir in the walnuts and the remaining 12 ounces chocolate chips. The dough will be very soft. Cover the bowl tightly and refrigerate for 2 hours.

[3] When thoroughly chilled and solid, shape the dough into 2 logs, each 1 [1/2]-inches in diameter. Wrap tightly in plastic wrap to hold the shape, and refrigerate for up to 3 days. Or, shape the dough into 48 walnut-size balls with your hands, place in a plastic freezer bag, seal tightly, and refrigerate for up to 3three days or freeze for up to 1 month.

[4] When ready to bake, place an oven rack in the middle position of the oven. Preheat the oven to 375⁰F. Line a 13×18-inch baking sheet (not nonstick) with parchment paper. Cut twelve [1/2]-inch-thick slices from the log and place on the baking sheet; or place 12 walnut-size balls on the baking sheet.

[5] Bake for 10 to 12 minutes or just until the cookies look shiny and the crust starts to crack. Cool the cookies for 2 minutes on the pan; then transfer to a wire rack to cool completely. Repeat with the remaining dough. Serve or store.

STORAGE: Refrigerate leftovers, tightly covered, for up to 3three days or freeze for up to 1one month.

Per cookie: 110 calories; 2g protein; 7g total fat; 1g fiber; 13g carbohydrates; 15mg cholesterol; 22mg sodium

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Healthy Living 101: Five Unhealthy “Healthy” Habits

Healthy living

Welcome to Healthy Living 101, a monthly health column featuring articles written by Marla Brodsky (RD, LD, BCIM). Marla is a Registered Dietitian and specialist in integrative medicine, with many years experience in clinical nutrition and research. To learn more about Marla, read her bio here.

In this monthly nutrition column, I plan on giving you easy, quick tidbits that can move you in the direction of health by reducing inflammation, healing your gut, and giving your body the nutrients it needs to function properly and naturally.

To start, here are 5 things that seem “healthy” but are actually unhealthy:

1. Counting calories and relying on “diet foods”

“A calorie is a calorie” is not true. The body uses different types of calories differently in storing fat and affecting metabolism. Focus on quality ingredients that are found in nature rather than the number of calories. Your cravings will subside and your body will be nourished.

2. Juicing

While juicing can be a healthy way to get needed nutrients in the diet, most people use mostly fruit sans the fiber, which is too high in fructose sugar. Despite that fructose is natural sugar, it can spike insulin causing the blood sugar boogie and leaving you tired. Instead, try smoothies loaded with greens, berries, avocado, nuts and omega-3 loaded chia seeds to give a healthy boost.

3. Protein bars

Although they are a convenient way to carry a meal in a purse, most protein bars are high in sugar, soy protein isolates, and low in antioxidants. Instead, make time to eat whole food with real ingredients. Your body will thank you.

4. Fat free or lowfat foods

Research is proving that fat is not the villain anymore! Most fat free/lowfat foods contain excess carbohydrates and chemicals to make them taste good. These are the real villains. Healthy fats like nuts, seeds, coconut oil, avocado and even grass fed butter are GOOD for the body and brain. They don’t make you fat. Carbs do by raising insulin, our most powerful fat storing hormone.

5. Sports drinks

While Michael Jordan might need an electrolyte replacement after a 5 hour workout, most of us do not lose enough sodium, potassium and magnesium to require neon blue, sugary hydration drinks. If you do need such repletion, save some money and cancer causing artificial ingredients by mixing orange juice, water, and a little sea salt to make your own hydration solution.


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Gluten Free Fall Recipes

GF Recipes

It’s officially fall, and what better way to celebrate than to cook up yummy gluten free meals? We’ve compiled some gluten free recipes that incorporate our favorite fall ingredients: apples, pears, squash and of course pumpkin!

While all of these recipes are designed to be gluten free, make sure to double check all of your ingredients just to be safe. Many of the recipes are (or can be modified to be) vegan, dairy free and/or paleo. Enjoy!


Overnight Apple Cinnamon Baked Oatmeal

Apple Breakfast Cookies

Breakfast Hash with Squash, Kale and Peppers

Butternut Squash Banana Bread

Fall-Spiced Pear and Cherry Crepes

Ginger Pear Muffins

Killer Pumpkin Granola

Pumpkin Scones with Cinnamon Glaze

Pumpkin Spice Latte Nutella Muffins


Kale Salad with Apple, Cranberries and Pecans

Pork Chops with Braised Bacon and Apple Cabbage

Butternut Chili

Baked Rice with Butternut Squash

Garlic, Veggie and Herb Spaghetti Squash

Butternut Squash Soup

Sautéed Chicken with Sweet Potatoes and Pears

Pomegranate and Pear Salad

Pear Proscuitto Arugula Pizza

Fall Harvest Stew

Creamy Crock-Pot Pumpkin Risotto


Apple Chips

Almond Flour Apple Crumble

Poached Apples and Pears with Cinnamon Whipped Coconut Cream

Caramelized Pear Upside Down Cake

Two-Minute Pumpkin Pie

Pumpkin Spice Almond Butter Fudge

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Find Me Gluten Free NEW App Features!

We are SO excited to introduce some brand new features that make your favorite gluten free mobile app even easier to use! Below is a list of the new additions to Find Me Gluten Free, as well as some helpful screenshots! Make sure your Find Me Gluten Free app is updated in the App Store or Google Play to take advantage of these great features.

1. Added quick access buttons on the home screen to allow for easy searches of restaurants “Near Me” or “by Name.”



2. Improved search for business by name. Now search by the business name and city. For example, “Meatball Shop New York City.”


3. Added new features under “More” button (top right corner). Press “Street View” to see the restaurant’s storefront. Also, add a business to your “Favorites” list.


 Once you’ve added a business to your Favorites:

1. Filter by your Favorites when looking at the businesses list. Press the “Filter” button (top right corner), then select “My Favorites.”


2. View a map of your Favorites. Open Favorites by sliding right to reveal the left menu, then select “Favorites.”  Select “Map” when looking at the list of your Favorites.

IMG_0148 IMG_0149 IMG_0150 (1)

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First Ever GFAF Marriage Proposal!

Now this is exciting news! The first ever GFAF Expo marriage proposal took place at the Meadowlands Exposition Center last weekend! At the end of The Family Chef’s class presentation, George got down on one knee and asked girlfriend Martina to be his wife! The very surprised Martina said yes amidst a room full of applause. Afterwards, the happy couple made their way to the Enjoy Life photo booth where they posed with personalized speech bubbles that said “Will You Marry Me?” and “She said YES!” Jac’s Bakeshop & Bistro even made an adorable engagement ring cupcake for Martina… gluten free of course! The Secaucus Expo was filled with lots of #GFAFLove. Scroll through pictures below and watch the engagement video to see for yourself. Congrats George and Martina!


kneeflowers and cupcakebooth



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