muffins are waiting for at Senza Gluten Cafe & Bakery! Blueberry, strawberry, and chocolate chip coffee banana muffins! We’re open Mon-Sat 8am-11pm and Sun 8am-10pm, located at 171 Sullivan Street #SenzaGluten
Garlicky, perfectly cooked shrimp baked in parchment paper.
Couldn't resist treating myself to some delicious macarons whilst in France! 😊 They had a list of what ones were gluten free to make it easier, I was gutted I couldn't have the mojito one and the salted caramel was sold out 😥 so I picked coffee, pistachio, raspberry and chocolate. Literally melt in your mouth and the coffee was like having a shot of espresso ☕, c'est très bon! 👌
#glutenfree #freefromgluten #wheatfree #macarons #wheninfrance #glutenfreeabroad
Bob's Red Mill Flour 👍All Purpose Baking Flour
👍Whole Grain Low-Carb Baking Mix
👍Garbanzo Bean Flour
👍Sweet White Sorghum Flour
#glutenfree #wheatfree #bobsredmill
Our JUMBO cupcakes are available in the bakery today! Our flavors are Minty Madness & Coco Loco! 😍
Guess who has two thumbs and made another crockpot meal with zero plan? 🙋🏼♀️💁🏼♀️ Turned out great though! I had some diced beef from @thrivemkt
that I wanted to slow cook, so I threw that in, coated it with gf flour, and then dumped in some @brandlesslife
veggie broth, a can of diced tomatoes, onion, garlic, thyme, and chili flakes 🍅 I served it over some brown rice and it was 👌🏻 Lady Luck, on my side again 🍀
Where would you bring Coco Yummys?
You know the kind of recipes that are so good, and so easy to make that they end up making an almost-daily appearance come dinner time? This is ours currently 🙌🏻🙌🏻 Fibre-rich, gut loving teff and linseed flatbreads that work well with pretty much anything and everything - top with hummus, use as a wrap, serve with curry, it all works well 😍😍 Head to our stories for the recipe!
Surprise deliveries make it feel like Christmas came early 🙈
Last week I received this package from @gatoandco
and after sampling them at the @allergyfreefromshow
I was beyond excited!! I had to dig right in, and I went for the Salted Caramel Sticky Toffee Pudding first.
All are amazing, but I knew this one was Cinnamony and what better treat in the evening?! (swipe to see the close ups 😏)
Best part is they’re all Gluten, Dairy and refined Sugar Free with less calories than you’d expect in a pud.
I would literally eat these everyday if I could and had an unlimited supply 🤤🤰🏼
I’d recommend grabbing one off of the supermarket shelf if you see them!
Vegan, sugar free high tea for two...oh my dreams have come true!! There is nothing better then celebrating a woman who you love and giving universal gratitude for being in your life..this woman has a heart as big as my desire for eating guilt free healthy desserts🤣 she is generous and selfless and most of all she has a beautiful soul...
So today I celebrate that beauty with a baked orange 🍊 cake, a raw chocolate and raspberry cake and a warmed baked chocolate cake topped with some @coyo_is_coconuts
yoghurt and a drizzle of my homemade organic strawberry jam..all vegan,all sugar free and all wheat free but most importantly all deliciously decadent texture and flavour...oh how I love serving love to the people I love the most...happy birthday with love 💕 #love #friends #friendship #organic #homemade #madewithlove #vegan #vegancake #sugarfree #wheatfree #hightea #celebrations #happybirthday
Parsnip Fries with Truffle Oil
4 medium parsnips, peeled
2 tbsp extra virgin olive oil
Salt and freshly ground pepper
2 tsp truffle oil
2 tbsp parsley, chopped
1. Preheat the oven to 400 degrees F. Slice the peeled parsnips into thin fries. Toss in a bowl with the olive oil, salt, and pepper. Spread out in an even layer on a rimmed baking sheet & bake for 20 minutes.
2. Turn the fries over & place back in the oven. Turn up the heat to 450 degrees F. Bake for an additional 5-10 minutes until crispy, watching closely to make sure that the fries do not burn.
3. Place the fries in a large bowl & toss with the parsley and truffle oil. Serve warm, topped with additional sea salt if desired.
Beautiful! 😝 Tag #foodonmypl8
with your food snaps to make us hungry
It’s so nice to be back to a clean, non-student home and be reunited with my baking supplies! 🎂 This was a messy ‘little’ gluten and wheat free Victoria sponge as my mum is a coeliac and I try to always bake things she can have- with the exception of my favourite ever brownies because she also can’t have anything chocolate 🙃
I always feel like a Victoria sponge has to be rustic and messy otherwise it’s just not the same, but I’m excited to try and improve my baking and make some more aesthetic ones. 🍰 I miss being a baker and having free reign over the kitchen 😂 I’m totally in love with @lily_vanilli_cake
and how flowery and beautiful her cakes are so that’s something I’m definitely going to attempt and after trying @livias_kitchen
raw treats yesterday I’m so keen to try and come up with some raw, gluten and wheat free vegan cakes ✨What’s your fave cake combos? Also, any vegans out there pls hit me up with some vegan baking tips as I feel like this could crash and burn 😂
Methylation and Autism — Last week I spoke with Certified Nutrition Consultant and Autism expert, Julie Matthews. @juliematthewsnourishinghope
Link in bio to watch the full interview.
There’s more to New Orleans than just booze🍷🍹, beads, and Mardi Gras🎭. In the French Quarter, gluten-free friendly restaurant, @gwfins
(📸), has fine dining and plenty of delicious gluten-free dishes. Enter…the Scalibut❗️—a hybrid dish combining halibut and scallops, served with risotto, snow peas and pea shoot butter. Two favorites in one!😀👍👍
In terms of safe dining, owner Gary Wollerman says “over the past 2 years, we have found ways to eliminate wheat from the majority of our menu. We have a dedicated fryer and kitchen space, as well as a strict protocol for how to handle gluten-free orders.”
See more of GF New Orleans through link in bio or below👇:
#whatceliacseat #glutenfreelife #glutenfreeliving #wheatfree #celiac #celiacdisease #nogluten #glutenfreefood #glutenfreediet #buzzfeedfood #gfliving #allthingsgf #sansgluten #glutenfreefoodie #instafood #eatingfortheinsta #glutenfreeeats #celiaclife #foodblogger #glutenfree #forkyeah #instayum #meandgfree #neworleans #nola #nolafoodie #foundonfmgf @findmeglutenfree
Forever dreaming of these delicious dairy free and gluten free doughnuts from @pastisseriajansana
🍩 Absolute allergy suffers paradise 😍🌴
One of my favs 😋 chicken bake with cauliflower instead of pasta
Thank you to everyone who entered our competition at the @allergyfreefromshow
! 🙌🏻 CONGRATULATIONS to @sharninicole
who is our winner! Please DM us to claim your prize 👏🏻⭐️🎉
When you wake up at 4:30am, you’re ready for breakfast by 4:35am... finally tucking in to some noms post rooftop yoga and silent disco! #lifesabeacham
🍕 This doesn’t look like much, but I can assure you it’s delicious (and the other two I made before this for our dinner were waaay more attractive but was too hungry to take a photo)
🧀 This time I used the fathead dough again as a pizza base, with toppings of mozzarella, ham, pineapple pieces, garlic granules and tomato paste as the sauce base
🍅 Also drizzled some olive oil and sprinkled Himalayan pink salt on top
🍍 Legit delicioso (and if you’ve not ever had a garlic Hawaiian pizza you haven’t lived)
🥚 I also realised mid nosh that I hadn’t added the egg to the dough and... preferred it!
🗒 Fathead Dough recipe for those that are interested:
200g Shredded Mozzarella
100g Almond Flour
50g Cream Cheese
1. Combine all in bowl, give a general mix
2. Microwave for 1 minute
3. Stir with gusto to combine
4. Microwave 30 seconds
5. Will be much softer and stirring will be easier and will look more dough like, make sure it has a consistent texture and no lumps (zap for a few more seconds if everything isn’t malleable)
6. Roll out between two pieces of waxed baking paper (waxed, not that cheap un-waxed shit... trust)
6. Then treat like raw pizza dough!
I cook mine at 180 degrees for 13-15 minutes depending how thick I’ve rolled it and how heavy the toppings are 😉 but I mean, just cook til it’s as brown as you like
🍳 If you wanted to add the single beaten egg, it would be mixed in before the second zap in the microwave
🔥 Also knowing that I don’t need to add the egg (at least when making pizza bases) I can scale the recipe up or down accordingly, I made 3 small pizzas out of the above measurements, good value!
🍪 I also totally made choc chip cookie dough fat bombs but realised I was 2/3 cup short of almond flour so the mixture was too soft... I’m still gonna eat it, it’s tasty AF, but I’ll make a proper batch next week and photograph it all nice and pretty
Who fancies a gluten free ‘Kinder Bueno’????? 😳😳😳 @scharglutenfreeuk
have only gone and done it again! They’re in a few @asda
stores at the mo (but not mine, so thanks to @gluten.free.diaries
for the pic, go follow her!) but if you can’t find them they should be arriving soon. Tag someone who needs these in their life!
What other chocolate bars would you like to see made gluten free? 🤷🏼♀️ A Bueno would have actually been top of my list!! But I guess I’d also go for Malteasers (good lord, I can’t even repeat what my phone autocorrected that to, it was very rude! 😂) Schar have also done an awesome Twix too! If anyone tries a Melto, please let me know how it is!
We also have Vegan Apple Cinnamon Coffee Cakes, Vegan Cranberry Orange Muffins, & Vegan Banana Streusel Muffins!
Creamy Paleo Chicken Skillet with Mushrooms and Bacon.
2 boneless skinless chicken breasts, cut into 1-inch pieces
3 slices bacon
1 small yellow onion, chopped
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
6 oz. white mushrooms, sliced
1/2 tbsp white wine vinegar
1 14.5-oz. can coconut milk
2 cups fresh kale, stems removed and shredded
Salt and pepper, to taste
1. Cook the bacon in a large skillet until crispy. Remove to a paper towel-lined plate & crumble. Set aside. Discard the bacon fat from the pan except for one tablespoon.
2. Add the onion to the pan & sauté for 4-5 minutes until soft. Push the onion to one side & add the chicken to the pan. Lightly brown the chicken, & then stir in the bell peppers & mushrooms. Cook for an additional 5 minutes. Stir in the bacon.
3. Add the white wine vinegar to the pan to deglaze. Add the coconut milk & kale. Cook for 3-4 minutes until the kale is wilted & the sauce is slightly thickened. Season to taste with salt & pepper. Serve warm.