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GFF Faves: The Best Gluten-Free Crackers

Erika — Tue, 26 Nov 2024 08:40:28 +0000

We crunched and munched more than thirty kinds of gluten-free crackers to bring you the very best gluten-free crackers to buy. Pair them with your favorite cheeses, add them to your appetizer tray or holiday spread, or eat them straight from the box. Whatever the case, these gluten-free crackers are worth every crumb. Read on for our top picks in three categories: Classic, Cheese and Artisanal.

Classic Crackers

BLUE DIAMOND ALMOND NUT- THINS HINT OF SEA SALT
These round crackers are ultra thin, light, and crisp with mild nutty-salty flavor; rice flour is the first ingredient; non-GMO, kosher; contains milk; amazon.com

BRETON GLUTEN FREE ORIGINAL WITH FLAX
Buttery, flaky, round and seeded with classic appeal, this light but sturdy cracker has visible flax and sesame seeds and is neutral tasting enough to go with any topping; kosher; contains soy, milk, corn and sesame seeds; amazon.com

CRUNCHMASTER MULTI-GRAIN CRACKERS SEA SALT
Whole-grain, vegan, thin, crispy, light, and salty, these savory squares make a fine snack or cheese partner and have slightly sweet brown rice and sesame flavors; non-GMO, certified GF; amazon.com or store locator

CRUNCHMASTER GRAIN FREE CRACKERS, LIGHTLY SALTED
Light-as-a-feather, these snappy, crispy, salty, grain-free crackers have a hint of coconut flavor; non-GMO, certified GF; contains coconut; Amazon or store locator

GLUTINO ORIGINAL TABLE CRACKERS
These classic neutral-flavored crisps are our preferred Saltine substitute; kosher, certified gluten free; amazon.com or store locator

MARY’S GONE CRACKERS ORIGINAL
Organic, non-GMO, whole-grain, vegan, and kosher these seeded rounds have rich, earthy flavor and notable crunch. Contains 4g plant-based protein and 3g fiber per serving. Hearty, nutritious, non-GMO, organic and crunchy with big seed taste; certified GF, kosher; contains soy; amazon.com or store locator

MARY’S GONE REAL THIN CRACKERS SEA SALT
These smallish rectangular crackers have a crunchy, sturdy texture and just barely sweet flavor; they pair well with sharp cheeses, but great solo too; non-GMO, organic, certified GF, kosher; amazon or store locator

MILTON’S CRISPY SEA SALT BAKED CRACKERS
A cross between a cracker and a chip, these salty, neutral-flavored crisps are seriously addicting. They are slightly puffed with an uneven surface, but can easily hold up to a cheese slice or a dip. Our preferred way to enjoy them is right out of the bag; also available in several other flavors; certified GF, non-GMO, kosher; amazon.com or store locator

SCHÄR GLUTEN FREE TABLE CRACKERS
Non-GMO, Saltine-like, light, flaky, lactose- and preservative-free, and these salty rectangles are perfect for crumbling over soup. certified GF; contains soy; may contain tree nuts; a m azon.com or store locator

SIMPLE MILLS FINE GROUND SEA SALT ALMOND FLOUR CRACKERS
These wholesome, almond-flour crackers do the trick as a currier for cheese or spread or even a stand-along munchable snack and come with 3 grams of protein per serving. They resemble off-limits Wheat Thins in appearance, but have a lingering garlic-onion aftertaste; certified GF, non-GMO, grain-free, paleo-friendly, kosher; contains almonds; amazon.com or store locator

ABSOLUTELY GLUTEN FREE GRAIN FREE FLATBREADS, ORIGINAL
These crispy, toasty rectangular crackers are true to their name–flat, and ready for any toppings you care to add. They are neutral-tasting, slightly salty and delicate–a cross between a saltine and matzah; certified GF, soy-, corn- and rice-free; kosher; amazon or store locator

Cheese Crackers

CRUNCHMASTER BAKED RICE CRACKERS, WHITE CHEDDAR
Crisp and light, rice-based, and coated with addictive salty-cheddar powder, these widely available crackers are perfect for snacking on their own; certified GF, kosher; contains milk; amazon or store locator

SIMPLE MILLS FARMHOUSE CHEDDAR ALMOND FLOUR CRACKERS
Similar in flavor, texture and size to “Cheez-Its” but with more wholesome ingredients, these salty, cheesy squares add delicious crunch to lunchboxes and snack time and are the ideal accompaniment to a bowl of tomato soup. Made with almond flour, they contain 4 grams of protein per serving; certified GF, non-GMO, grain-free, kosher; contains almonds, milk; amazon.com or store locator

GLUTINO CHEDDAR CRACKERS
Round and crisp-crumbly, these pretty crackers are less cheddar-y and more flaky, buttery, and Ritz-like; contains milk, soy, eggs; amazon.com or store locator

Artisanal Crackers

MAINE CRISP SAVORY FIG & THYME CRISPS
Made in Maine from buckwheat flour, these small, loaf-shaped, and pricey cheeseboard-worthy crisps are ultra-thin, deep brown and earthy like the crisp edges of a Thanksgiving stuffing. Bits of chewy figs and crunchy walnuts add a ton of texture and flavor, as does a kiss of maple syrup. They also contain flax seed and hemp hearts, making them a relatively healthy snack that pairs perfectly with soft goat cheese, brie, or a jam, but is also great straight from the box; non-GMO; kosher; available in four flavors; amazon or store locator

CULT CRACKERS CLASSIC SEED CRACKERS
Super-crunchy, wholesome and seedy, these thick, square crackers will hold up to any cheese or dip; Hand-baked in a gluten-free kitchen in Berkeley, California, they contain 4 grams of plant-based protein and 3 grams of fiber per serving; organic, contains coconut; buy online or store locator

Updated November 2024

NOTE: We only recommend products that we truly LOVE, use, and are confident to recommend. Thanks to affiliate partnership opportunities, we sometimes earn a small commission if you make a purchase through a product link on our site at no cost to you. But this has no influence on what we recommend. When we do score a few shekels, know that your purchase helps support our work to bring you trustworthy, unbiased information on an amazing gluten-free food and lifestyle.

The Best Chicken Recipe Ever. Seriously.

Erika — Sun, 05 Sep 2021 18:04:00 +0000

It’s rare that we find a recipe so revolutionary that we feel obligated to make sure everyone knows about it. But this chicken is that and then some. James Beard Award-winner and two-Michelin-star chef Daniel Patterson shared it for our Winter 2015 issue, where he finished it with fried herbs and an herb vinaigrette. (It’s genius.) But the simple 2-ingredient, 1-minute-prep chicken is a revelation all by itself, especially because it’s the easiest recipe ever, feeds 6 for under $15, and every piece is the best piece (no bones + impossibly juicy meat + ultra-crispy skin = bliss). Do yourself a favor: Make this chicken, then let us know what you think!

Want to add Chef Patterson’s herb vinaigrette? Here’s how: heat 1/4 cup pure olive oil in small pan until nearly smoking, add 10 sage leaves, and fry for 10 to 15 seconds or until just crisp. Quickly transfer the fried leaves to a paper towel–lined plate, sprinkle with a pinch of salt, and set aside, keeping the oil hot. Add 2 tablespoons of rosemary leaves to the oil and fry for 3 to 4 seconds. To avoid burning it, immediately tilt the pan so the oil pools on one side and scoot the rosemary out of the oil using a fork. Carefully remove the rosemary, transfer to a paper towel, add a pinch of salt, and reserve. Cool the olive oil to warm, add 1/2 teaspoon minced rosemary, 1 1/2 teaspoons minced fresh sage, and 2 teaspoons minced fresh thyme. Add 2 tablespoons red wine vinegar and salt to taste.

The Best Chicken Recipe Ever, Period. Seriously

Servings

Calories 273kcal

Ingredients

1 large whole chicken about 4 1/2 pounds, deboned and butterflied so it can lay flat, in one piece, with the skin side up (ask the butcher to do it for you)
1 teaspoon kosher salt

Instructions

Salt the chicken with 1 teaspoon of salt 1 to 3 hours prior to cooking and reserve in the refrigerator until 10 minutes before cooking.
Preheat the broiler. Put the chicken, skin-side up, on a rimmed sheet pan and place it under the broiler, 3 to 6 inches from the heat (depending on the intensity of your oven), to brown and crisp the skin, about 10 minutes, rotating the pan a few times for even browning. Turn the oven temperature down to 250°F and cook for 25 minutes.
Cut the chicken into entrée-size pieces, transfer to a platter and prepare to be blown away.

Nutrition

MORE:
Outrageously Delicious Gluten-Free Dairy-Free Banana Berry Muffins
Gluten-Free Chicken Piccata
The Best Chocolate Chip Cookies Ever, Period (Yes, they’re gluten-free!)

Photo credit: Maren Caruso

Gluten-Free, Dairy-Free Latkes with Horseradish Cashew Cream and Caviar Recipe

Erika — Sat, 21 Dec 2019 16:34:45 +0000

Gluten-free, dairy-free, and totally delicious, these three-bite potato pancakes go down easy, so make more gluten free latkes than you think you’ll need!

If you’re not worried about dairy and want to save time, you can sub sour cream mixed with horseradish for the cashew cream.

Ingredients

2 medium russet potatoes peeled
1/2 small yellow onion finely shredded and squeezed in a clean dishtowel to drain excess liquid or 1/2 teaspoon onion powder
1 egg beaten
3 tablespoons potato starch
11/2 teaspoons kosher salt
Neutral oil for frying such as peanut, rice bran, safflower, canola, or vegetable
1 cup Horseradish Cashew Cream see below or sour cream (if you’re okay with dairy)
1 ounce caviar of choice for serving
Chives sliced, for serving

Instructions

Shred the potatoes on either a box grater or a mandoline fitted with a shredder attachment. Place in a clean dish towel, roll up, and squeeze as tightly as possible to remove excess water.
In a large bowl, combine the onion, egg, potato starch, and salt. Mix in the potatoes until incorporated.
Line a baking sheet with paper towels. Heat 1/2 inch of oil in a large skillet. Test for oil readiness: drop in a small piece of potato; if it sizzles, the oil is hot enough. Working in batches and using tongs, drop about 2 tablespoons of the potato mixture into the hot oil and lightly flatten. Cook for 2 to 3 minutes per side or until golden brown. If the latkes start to get dark too fast, lower the heat. Transfer each cooked latke onto the prepared baking sheet. Sprinkle with salt and keep warm in a 200℉ degree oven or serve immediately topped with Horseradish Cashew Cream, caviar, and chives.

Vegan Horseradish Cashew Cream

Soak the cashews long before you start this delicious vegan substitute for sour cream. You can make it 2 days in advance and stored, covered, in the refrigerator. Use it to top latkes, holiday roasts, and baked potatoes.

Servings cup

Ingredients

1 cup raw cashews soaked for at least 5 hours or overnight and drained
1/4 cup prepared horseradish
1/2 teaspoon kosher salt
1 tablespoon lemon juice

Instructions

Place the cashews, horseradish, salt, lemon juice and 1/4 cup water in a blender or food processor. Blend on high until the mixture is very smooth, adding more water, one tablespoon at a time, until the mixture is a creamy, spoonable consistency.

Recipe Oliva Mack McCool

Photography Heami Lee

Gluten-Free Eggs Benedict with Easy Blender Hollandaise Sauce Recipe {sponsored}

Erika — Thu, 13 Sep 2018 17:30:34 +0000

The brunch classic is back on the menu with this delicious, quick, gluten-free version of eggs Benedict. Our easy blender sauce takes the effort out of homemade creamy, fantastic, hollandaise, while fluffy, light gluten-free English muffins from our partner Canyon Bakehouse are perfect perches for poached eggs. Chef’s tips: For a more refined, perfectly-shaped poached egg, tip each cracked, raw egg into a fine mesh strainer. Carefully swirl egg around strainer and use your finger to remove excess loose egg whites that drop through, then gently tip egg right into the barely simmering water. For easy service, you can reserve just-poached eggs in a bowl of cold water, refrigerated for 1 day; then, to serve, briefly reheat the eggs in a pan of hot water for a few minutes.

Ingredients

For the gluten-free eggs Benedict:

Kosher salt
4 cold eggs as fresh as possible
2 Canyon Bakehouse English Muffins or other gluten-free English muffins
2 tablespoons unsalted butter softened
4 slices Canadian bacon

For the easy blender hollandaise sauce:

3 egg yolks
1 tablespoon lemon juice
Kosher salt
8 tablespoons unsalted butter melted
1 tablespoon hot water
Pinch of cayenne pepper optional
2 tablespoons minced chives for garnish (optional)

Instructions

Make the hollandaise sauce: In a blender, combine the egg yolks, lemon juice, and 1/2 teaspoon salt, pulse a few times to combine, then, with the blender running, slowly add the melted butter and blend until smooth. Blend in the water, then season to taste with cayenne pepper and salt.
Fry the ham: Heat a small skillet over medium-high heat. Add the ham and sear until crispy and golden brown in a few places, about 3 minutes. Flip and cook the other side for 3 minutes more. Remove and set aside.
Toast the muffins: Preheat the broiler. Halve the English muffins, spread the cut side of each muffin half with 2 teaspoons of the softened butter. Arrange them, buttered side up, on a baking sheet, and broil at least 6 inches from the heat until the tops are toasted and golden, about 2 minutes, rotating while toasting if necessary.
Make the eggs: Fill a medium-low, wide pot with water. Bring to a simmer, then reduce heat until water is barely shimmering. Gently break an egg into a small bowl, then gently tip the egg into the water, right at the surface. Swirl the water gently with a spoon for a few seconds, just until egg begins to set. Repeat with remaining eggs. Cook, gently swirling water occasionally, until the egg whites are fully set but yolks are still soft, 3 to 4 minutes. Carefully lift eggs from the pot with a slotted spoon, transfer to a shallow bowl, and reserve.
To serve, place each English muffin halve on a small plate. Top each halve with a Canadian bacon slice and a poached egg. Pour some of the hollandaise sauce over the egg, garnish with chives, and serve immediately.

MORE:
Discover 750+ fantastic gluten-free recipes like this one
Get an exceptional gluten-free banana bread recipe
Try the best chocolate chip cookie recipe ever, period.
Photography: Erin Ng

GFF Dream Dining Series 2018: Austin, Texas, at Holy Roller

Erika — Sat, 30 Jun 2018 19:11:36 +0000

Join us in Austin for the time of your life with absolutely zero gluten!

Introducing GFF Magazine’s Dream Dining Series: Austin

Introducing GFF Magazine’s 2018 Dream Dining Series: LA, Austin, and Chicago

Erika — Wed, 09 May 2018 04:29:17 +0000

with

Imagine going into a destination restaurant and not even having to mention you’re GF to your waiter—and being surrounded by other GF diners AND having an awesome, over-the-top 100-percent gluten-free, safe dining experience filled with fun, deliciousness, and surprises.

Introducing GFF Magazine’s Dream Dining Series, which debuts in LA, Austin, and Chicago this summer and fall in partnership with Schär and Nima Sensor. Our goal is simple: to provide you with an unforgettable, wildly enjoyable, unabashed GF dining experience to remember.

Each uniquely fabulous event includes:
*an amazing 100% GF dinner feast to remember
*schmoozing with GFF editors and other GF luminaries
*fun twists on how to cook with Schär products
*a bodacious swag bag
*a chance to try a gluten-detecting Nima Sensor
* an editorial feature in an upcoming issue of GFF Magazine

We’ll share more details here as they emerge. But we know this for sure: they’ll all be unforgettable experiences with GFF because we’ll stop at nothing to show you the best time ever.

EVENT ESSENTIALS

August 11: Los Angeles, California

WHERE: Barton G. (861 North La Cienega Blvd., L.A. CA 90069), the culinary wonderland in Los Angeles!

WHEN: Saturday, August 11, 2018, noon to 3pm

WHAT: An afternoon of deliciously outrageous, 100-percent gluten-free food, fun, and Instagram-worthy surprises. A feast for your eyes and your taste buds, Barton G is a wild, playful-chic gourmet-dining circus. Expect the unexpected, including a cotton candy wig begging to be devoured! Here’s a taste of the goodness coming your way:

GET YOUR TICKETS NOW

MENU–served family style so you can try it ALL!
*vegetarian meal available upon request

Amuse Bouche:
HOLY SMOKES NITRO POPCORN
Bacon + white truffle popcorn, grated Parmesan, fresh herbs

First Course:
CAESAR A LA “B” SALAD
Little gem lettuce, grilled garlicky gluten-free crostini, Moroccan anchovy, Grana Padano, cured egg yolk

LAUGHING BIRD POPCORN SHRIMP
Crispy laughing bird shrimp, old bay spiced popcorn, Sriracha aioli and sweet chili sesame dipping sauces

STRIKE-OUT MINI SLIDERS
Waygu beef mini burgers, braised oxtail, Gruyere cheese, tomato, pickle and black truffle

Entrees:
SAMURAI MOONFISH
Pacific moonfish broiled with black garlic marinade, salt-crusted Dutch potatoes, blistered shishito, perilla, miso-scallion aioli

THE GREAT AMERICAN STEAK
Charbroiled boneless ribeye steak, truffled steak fries, roasted Brussels sprouts, radishes, bone marrow butter, black pepper bordelaise

DON’T BE A JERK CHICKEN
Jerk rubbed chicken, roasted and glazed with Caribbean rum. Pickled peach chutney, crushed avocado, gluten-free spinach fritters

LOBSTER TRAP MAC AND CHEESE
Maine Lobster and gluten-free pasta in three cheese lobster sauce: the decadent favorite

Dessert:
MARIE ANTOINETTE’S HEAD – LET THEM EAT CAKE
Towering cotton candy pompadour, yesteryear gluten-free candies, and tiramisu

WHITE CHOCOLATE RASPBERRY BREAD PUDDING
Topped with crème anglaise and vanilla bean ice cream

Meet These Featured Guests:

Erika Lenkert, GFF founder/editor
K.C. Cornwell, The G-Free Foodie
Kyra Bussanich, 4X Cupcake Wars Winner + owner of Kyra’s Bake Shop
Aida Mollenkamp, Salt + Wind Travel and Food Network Personality
Kate Ramos, Hola! Jalapeno
Alison Needham, A Girl Defloured
Elania + Alycia, We Love California

HOW: ORDER TICKETS NOW—THIS EVENT WILL SELL OUT: $129/ticket includes tax/tip

There are only 60 seats for this magical and intimate event. Don’t miss the fun!

GET YOUR TICKETS NOW

August 29: Chicago, Illinois

WHERE: Split-Rail (2500 W. Chicago Ave., Chicago, IL 60622), James Beard Award-nominated New Americana cuisine served in a funky-industrial space with a cool vintage vibe.

WHAT: An evening of gorgeous, re-imagined, 100% GF American comfort-food favorites from Spilt-Rail’s James Beard Award-nominated executive chef and owner, Zoe Schor, plus swag, chances to hang with your favorite GF luminaries, and much more.

WHEN: Wednesday, August 29, 2018, 6-9:00 pm

HOW: ORDER TICKETS NOW—This event will sell out: $115/ticket includes tax/tip.

FAMILY-STYLE MENU

Green Salad
Werp Farms heirloom lettuces, shaved radish, Pt. Reyes Bay Blue cheese, green goddess dressing

Spicy Steak Tartare
calabrian chiles, jalapeno aioli, Crispbreads

Heirloom Tomato Sandwich
fresh mozzarella, herbed butter

House Nachos
classic fixings

Summer Pasta
sweet corn, peppers, parmigiano reggiano

Housemade Sausage
creamy potato salad

Fajitas, Reimagined
charred prime sirloin, fajita flavors

Elotes Salad
sweet corn, cotija cheese, chile mayo

Dessert
stone fruit with butter cookie crumb and whipped cream

Meet These Featured Guests:

Erika Lenkert, GFF founder/editor
Brit Winsett, Celery and the City
Kate Kerans, Gluten-Free Pearls
Mary Fran Wiley, Even Curisor
Teri Turner, No Crumbs Left
Margaret Clegg, MI Gluten Free Gal

GET MORE DETAILS

GET TICKETS NOW

September 11: Austin, Texas

WHERE: Holy Roller (509 Rio Grande St. Austin, Texas, 78701)

WHAT: An incredible dinner feast with Holy Roller’s beloved nod to punk rock, religious kitsch, and all things cool, plus incredibly delicious GF foods that you’ll have a hard time believing are GF. See all the details.

WHEN: Tuesday, September 11, 6-9pm

HOW: Order a ticket now: $98 (includes 3-course meal, non-alcoholic beverages, tax, tip, and awesome swag bag); complete menu follows. We will try to accommodate additional diet restrictions with advance notice.

MENU:

Shareables:
BRUSSELS SPROUTS, apple butter
HUMMUS, GF crackers, house pickles

Family Style Salad:
THE GREEN GODDESS, romaine, roasted corn relish, pickled radish, cotija, crunchy cheese

Plates, choice of:
MEATLOAF SANDWICH, mozzarella, horsey sauce, butter pickles
SHRIMP & GRITS, pickled okra, sriracha butter, creole sauce
HOT BRICK CHICKEN, no mayo potato salad, griddled green beans, spicy maple glaze
JANIE’S CHICKEN POT PIE, gluten-free puff pastry, baked to order

Family Style Dessert:
BANANA PUDDING, cookies, whipped cream, caramelized banana
YELLOW CAKE PANCAKES, soft serve of the day

Beverages including seasonal shrub sodas made with Topo Chico

GET TICKETS NOW

The Best Chocolate Chip Cookies Ever, Period (and Gluten-Free!)

Erika — Tue, 12 May 2015 17:56:51 +0000

The Best Chocolate Chip Cookies Ever, Period (and Gluten-Free!)

MAKES 20 COOKIES We don’t think there’s a better chocolate chip cookie out there, gluten-free or otherwise. They’re just that good. If you can, splurge on high-end chocolate chips, such as Barry Callebaut, Guittard, or Peter’s Burgundy, for this now not-so-secret adaptation of a recipe from beloved baker Lisa Lan of San Francisco’s Bumblebee Bakeshop. Quality ingredients make the difference. But be warned: you’ll be spoiled for life.

Course Dessert, Snack

Cuisine American

Keyword cookes

Prep Time 30

Cook Time 15

Servings cookies

Calories 146kcal

Ingredients

1/2 cup dark brown sugar
1/2 cup granulated sugar
2 teaspoons molasses
1 teaspoon gluten-free vanilla paste or vanilla extract
3/4 cup unsalted butter, at room temperature
1 egg, at room temperature
2 cups gluten-free flour blend (we like Cup4Cup)
1 teaspoon kosher salt
1/2 teaspoon baking soda
3/4 cup semisweet chocolate chips or chunks
2/3 cups bittersweet chocolate chips or chunks

Instructions

Preheat oven 325°F. In a large bowl, combine the sugars, molasses, vanilla paste, and butter and mix well. Add the egg and mix until smooth.
Sift together the flour, salt, and baking soda and mix into the batter just until incorporated. Fold in the chocolate chips just until evenly incorporated.
Line a baking sheet with parchment paper. Shape the dough into balls, using about 2 tablespoons of dough per ball. Space them evenly on the baking sheet, at least 2 inches apart. Bake for 15 minutes or until edges are browned but centers are still soft. Cool on the pan. Repeat with any remaining dough.

Nutrition

Photo credit: Maren Caruso

Gluten-Free Charred Vegetable Brochettes Recipe

Erika — Tue, 12 May 2015 17:49:03 +0000

MAKES 8 This lightning-fast gluten-free grilled vegetables recipe shared with us by San Francisco’s Michelin-starred chef Melissa Perello gets incredible flavor from the marinade added after cooking. Easily prepared on the grill or under the broiler, it could and should become a preferred standby side dish–especially because it’s gluten-free, dairy-free, vegan and incredibly delicious.

1 bunch flat-leaf parsley 

2 cloves garlic, peeled and crushed

1⁄4 cup olive oil 

2 tablespoons fresh lemon juice 

2 tablespoons tamari 

Kosher salt

 4 cipollini onions 

1 large eggplant, cut into 2-inch cubes and lightly salted 

4 spring onion bulbs, halved, or 1 1⁄2–inch pieces of the white/light green parts of 4 green onions 

1 red bell pepper, seeded and cut into strips

 1 pint cherry tomatoes, halved

1⁄2 cup basil leaves

Soak 8 wooden skewers in water for an 1 hour or use metal skewers.

Pick enough whole parsley leaves to fill 1⁄2 cup. Set aside. Coarsely chop enough parsley leaves and stems to fill 1 cup. In a food processor, combine the chopped parsley, garlic, and olive oil and pulse to form a paste. Add the lemon juice, tamari, and 1 teaspoon salt and pulse to combine. Set aside.

In a small pot of boiling water, boil the cipollini onions for 1 minute. Cool, trim the tops and bottoms off with a knife, and squeeze the 4 cipollini onions out of their peels. Discard the peels and split the cipollini in half, leaving the root bases intact. Reserve.

Assemble the vegetable skewers: for each, use 1 cipollini half, 2 to 3 eggplant pieces, 1 spring onion bulb half or green onion piece, and 1 bell pepper strip. Grill on a very hot grill until each side is roasted and well charred. Transfer the skewers to a platter and immediately coat them with the marinade.

Add the tomatoes, whole parsley leaves, and basil to the platter and serve.

More:
Discover More Inspired Gluten-Free Recipes
Shop GFF Magazine’s Issues
Subscribe to GFF’s FREE Newsletter

Photo credit: Maren Caruso

A Peek Inside GFF’s Fall 2014 Issue

Erika — Sat, 17 Jan 2015 20:04:36 +0000

Want to know what’s in our very first issue? No prob! Read on for highlights and a recipe index. Please note: The print issue is sold out, but you can purchase a digital copy here.

STORIES

GFF Faves: Crackers: Our recs for the best grocery store crackers
How to live it up like a food-loving local in San Francisco
Chef’s Table: A holiday feast worth recreating, by the chefs behind San Francisco’s Delfina, Foreign Cinema, and Recchiuti Confections
Lena Kwak’s Flour Power: The scoop on famed chef Thomas Keller’s partner in Cup4Cup GF flour
Sourdough’s Rising Star: Baker Sadie Scheffer and her obsession-worthy allergen-free bread
Gut Instincts: Bestselling journalist Aimee Lee Ball on the state of GF affairs
Spread the Love: Cheese expert Laura Werlin’s tips for off-the-hook cheese plates
Why Drinking Spanish is Fly: A primer to grabbing a good bottle tonight

RECIPES

COCKTAILS
Black Manhattan
Blood Orange Cosmo
Pink Paloma

ENTREES
Brown Rice Spaghetti with Bitter Greens, Pancetta, and Pecorino
Cheddar-Parmesan-Crusted Cauliflower
Chili Miso–Crusted Cauliflower
Cheesy Millet Cakes
Chicken Piccata
Corn Orzo and Heirloom Bean Soup with Pequin Chile Oil
Fideo Breakfast Cake
Heritage Turchetta
Lamb Ragu with Rapini and Corn Rigatoni
Paella
Quinoa Fideo
Quinoa Macaroni and Cheese with Butternut Squash and Chard
Pan-Seared Halibut with Brown Butter and Hazelnuts
Roasted Tri-Tip, Baby Potatoes, and Broccoli Rabe
Southwestern Chile Soup
Teriyaki Tofu Skewers and Rice Noodles

APPETIZERS
Beet Latkes with Green Apple and Fennel Relish
Curry Carrot Latkes with Mango Chutney and Yogurt
Deviled Eggs Tonnato with Bottarga and Crispy Capers
Herb Latkes with Smoked Salmon and Sour Cream
Indian Spiced Greens on Papads
Pancetta-Wrapped Endive With Anchovy and Saba

SIDES
Broccoli Rabe with Toasted Garlic and Calabrian Chiles
Brussels Sprouts with Rosemary and Pistachios
Masala Beluga Lentils with Roasted Baby Beets
Pan-Roasted Baby Turnips with Creamy Bagna Cauda

DESSERT
Raspberry Linzer Bars
Caramelized Apple and Cheddar Hand Pies
Perfect Piecrust
Pumpkin Pie
Pumpkin-Seed Brittle
Shortbread Cookies
Top Shelf Butterscotch Pudding

CONDIMENTS
Pequin Chile Oil
Homemade Chocolate Sauce