Gluten Free Party Food

January 23, 2015


It would almost be anarchy to live in Seattle and not be a Seahawks fan.  



The 12th Man


Regardless of which team you may be cheering for, here are some snacks to get you through the game.


Our 12th Man Cookies




Before Christmas, Glutino sent me a free box of mix for Glutino Gluten Free Pantry Gluten Free Snowman Buttons Cookie Mix Christmas was such a busy season that I never got around to making them.   


We converted them to 12th Man Cookies by adding some frosting and blue/green sprinkles. 


This was a great cookie mix – soft and sweet, not grainy at all.  Tasted just like a sugar cook should taste.  The only modification that I would recommend is chilling the dough in your refrigerator for about an hour if the dough is warm and soft.  If you bake gluten free cookies on a regular basis, you know they have a tendency to spread in the oven.   Refrigerating the dough before you bake the cookies ensures that they will keep their form.  You can order the cookie mix on Amazon.  By the way, this mix would work great for Valentine’s Day treats.


More ideas for Party Food


Artichoke Dip



Bacon Wrapped Chicken - This is a family favorite.



Not to be missed on a trip to Paris, Chambelland Boulangerie opened by the renowned baker Thomas Teffri-Chambelland.  The bakers background in biochemistry and founding of the École Internationale de Boulangerie (EIDB), France’s only state-accredited baking diploma specializing in organic raw materials and natural leaven, lead to an interest in gluten free baking.  Source


Le Chambelland_paris.jpgFrom Le Chambelland Facebook Page


Menu includes artisan breads, pastries such as tarts, pound cake, muffins, chocolate chip cookies and brownies.  There is also a lunch menu featuring sandwiches on his signature bread.  There are a few nice tables to eat at inside or out, but this is a bakern and not a restaurant.    The espresso also gets rave reviews. 


Le Chambelland_Paris

From Le Chambelland Facebook Page


For more read David Lebovitz’s review.  If you are in love with Paris the way that I am, then I also recommend following his blog. 


Le Chambelland_Paris

From Le Chambelland Facebook Page


Chambelland Boulangerie

14, rue Ternaux (11th)
Métro: Parmentier, Oberkampf

Open Tuesday to Saturday, 9am to 8pm, Sunday 9am to 3pm. Closed Monday.

Gluten Free boulangerie – bread bakery.

Looking for more Gluten Free in Paris travel tips?  Visit this page. 



My daughter, Alex, is biopsy-confirmed with celiac disease and has been gluten free for almost 10 years.  When thinking about college, she wanted the real “freshman” experience of living in the dorms.   She is excited to live on her own, make new friends and figure out how to take care of herself.   She is living in a triple room at the University of Washington which gives her very little living space and only 1/3 of a 2.2 cubic ft. refrigerator to store food.  She is pretty happy with yogurt for breakfast and has a Panini maker so she can make herself sandwiches for lunch, but she was hoping that the University Dining Hall could at least provide an occasional warm meal for dinner.



Her panini maker - essential for the gluten free college students because the dorms don't allow toasters.


Request for Accommodation under the ADA


Celiac disease is a disability under the Americans with Disabilities Act.  As a result, places that serve food must honor requests for accommodations by people with celiac disease.  We followed all of the steps necessary to request an accommodation under the ADA for her celiac disease.  My daughter is extremely sensitive to gluten and needs a diet that is not only made with gluten free ingredients but is also free from cross-contamination. 


Over the summer, we met with the University to plan how to prepare her safe meals.    The first meeting was a total waste of time.  Alex had not been assigned a dorm hall yet, so we did not know what dining hall would be providing her meals.  They told us to prepare a list of food that Alex likes to eat and come back after dorms were assigned. 


Their First Attempt at Providing a Safe Meal


We had a second meeting about a month before classes began.  The second meeting was more productive, but I was still very nervous about their ability to provide safe meals.    I provided them with very detailed directions on how to prepare a GF meal safe from cross-contamination. 


During this meeting they asked us what exactly “20 ppm” was, the standard that has been adopted by some as the maximum amount of gluten someone with celiac disease can be exposed to.  This is the standard adopted by the FDA for labeling manufactured food gluten free.  In a comment, the FDA noted that: 


The gluten-free final rule applies to packaged foods, which may be sold in some retail and food-service establishments such as some carry-out restaurants. However, given the public health significance of “gluten-free” labeling, FDA says that restaurants making a gluten-free claim on their menus should be consistent with FDA’s definition.


The UW Dining Chefs confirmed that even though they had some meals labeled gluten free, they could not guarantee that they meet this standard and would not be considered safe for Alex. 


At that meeting, it was decided that Alex should text the Head Chef when she wanted a meal and this person would supervise the preparation of her meal.  As you can imagine, my daughter was not too happy about having to warn them when she was coming to eat.  She was trying to figure out life on her own and with her new group of friends, and college students don’t necessarily plan when they are going to go eat.  But this was the accommodation they offered so she accepted it.   


Immediately following the meeting, I sent an email confirming what was discussed and the steps Alex had to follow to request a GF meal.  No one responded to my email.


I sent a second email the week before school started and received some information that was different from what we discussed in our meeting.  But it did state that “We will always offer GF pasta at the pasta bar. We will cook the pasta in a completely separate vessel, store it away from other gluten containing items, and heat it up separately when Alex comes for her meal.” 


Alex Eats her First Meal at College and Gets Terribly Sick



Moving into her new dorm rooom.


With that reassurance Alex decided to try the gluten free pasta her first night at college.  Just to make double sure that it was safe, she texted the Chef to let her know she was coming.  Alex ate the gluten free pasta with a marinara sauce that was served to her in the dining hall.  She got so sick her friends had to walk her back to the dorm.  She spent her first week at UW nauseous and sick. 


I emailed the Chef explaining that Alex got sick.  It turns out that they drained the marinara sauce through a contaminated drain:


I am so sorry to hear that Alex was sick on Friday night. I've gone over it in my head a million times, and realized that the marinara was made in the same kettle that we boil big batches of pasta. We scrub the kettle in between each use, but I think a bit of residual pasta starch may get stuck in the drain of the kettle, which was enough to make Alex sick.


This was such a basic mistake that I lost complete confidence in their ability to provide my daughter a safe meal.  This exemplified to us that UW Dining was not taking the steps necessary to prepare Alex safe meals and they needed further training.  No one with training would serve someone with celiac disease marinara sauce that went through a drain contaminated with wheat pasta. 


We suggest training, as they clearly do not know how to prepare a safe GF meal.  They ignore us. 


At this point, we didn’t feel comfortable with Alex eating in the dining hall until they undertook further training, as they clearly did not take all steps necessary to prepare a safe GF meal.   We started feeding Alex by occasionally dropping off frozen meals from home for her to store in the small refrigerator she shares with her other two roommates.   


I contacted the NFCA to get more information on their training program and offered to pay for the training for UW.   I emailed the Chef providing this solution.   I received absolutely no response from the UW Dining Hall.


I wait two weeks and email them again.  Again, no response.


Director of Disability Resources Suggest Moving Off Campus


Since I was not get any response out of the UW Dining Chef, I emailed the Director of Disability Resources for Students explaining what happened and that we are not getting any response out of the UW Dining Hall. 


I also mentioned the recent Lesley University Settlement with the US Department of Justice regarding the necessity of providing safe gluten free meals for students with celiac disease. The DOJ investigated Lesley University because the school’s mandatory meal plan did not provide sufficient gluten free meals and the school would not excuse participation in the meal plan or provide a reasonable alternative.


In the settlement agreement, the University was required to provide gluten free options in its dining hall, allow students to pre-order meals, provide a dedicated space for storage and preparation of gluten free foods to avoid contamination, train staff about food allergies, and pay a $50,000 cash settlement to affected students.  Source


I was honestly shocked by the lack of helpful response from the Director of Disability Resources.  They quickly dismissed the Lesley Settlement and told us to “touch base” with the Chef again and/or consider moving off campus.


My advice would be to have Alex touch base with [the Chef] again to explore any remaining options now that she has been on campus for a few weeks. Perhaps the specialized ordering is something to consider more now vs previously. If ultimately Alex wants to move off campus to a place where she wants to cook all her own food that can be explored but the process could vary by the type of housing contract she signed.


UW Dining Chef Admits that she does not feel confident in their ability to provide a safe meal.


Shortly after this, I finally hear back from the UW Dining Chef and she acknowledged that she is not confident in their ability to provide safe meals and that in addition to training, they need to provide dedicated equipment, a dedicated area, etc.


I apologize for being unresponsive to your latest email inquiry regarding safe food for Alex. I feel terrible that Alex has been so limited with her food choices over the last few weeks. My main hesitation in responding is being confident in my response to you. The last thing I want to do is tell you that everything will be ok, and then have Alex get sick again.


I want to be able to say, without a doubt, that we can safely prepare items for Alex. It’s more than just a training issue with my staff. It is having a space that is free of gluten, equipment that is designated for GF items only, storage containers, storage space, etc. If we are going to do this for her, I want to do it right. And I also want to make this a viable option for other students in the future. I’ve passed my concerns along to my immediate supervisor, and will be working with him on a plan to make truly gluten free options available for Alex.

In the meantime, we can package salads for Alex, but I will not feel 100% comfortable with this until we have set GF area and designated equipment to do so.


 We meet again with UW Dining and a new Accommodation is Offered – but still no training, dedicated appliances, etc.


Another meeting is scheduled with the Head Chef and her supervisor, the Administrator of Residential Food Services.  I felt like they were finally taking us seriously at this meeting. As an accommodation, they suggested having one of the Chefs cook meals for Alex on Saturday that would be stored in the refrigerator/freezer.  Alex could ask for her meals and they would be warmed up for her.  We were assured that this Chef was aware of the correct steps to prepare the meals.  However, they still refused to go through any additional training saying they had done some “allergy training” and still did not offer to set up a dedicated area with dedicated appliances.  


Alex was a little bit worried about having to wait 20 minutes for her meals while her friends all eat and leave, so we talked about having the meals ready in the refrigerator and just needing to warm them in a microwave.  They also assured Alex that the salad bar was safe and sent information on the salad dressings. 


Alex Eats her One and Only Safe Meal at UW Dining and is insulted by the Chef


We are in late October now.  Per the instructions they gave Alex, she goes to the dining hall and requests one of her meals.  None of the chefs that she has dealt with up to this point are at work that night so she talks to another chef.  He is one of the main chefs who seems to always be in the dining area.  He was very rude to Alex telling her that they had a lot of food labeled gluten free that she could eat and that he didn’t see why she needed the special meal.  He also made her wait about 20 minutes for her meal as he warmed it up.  By then, all of her friends were done eating but she ate the meal, it was very good and she didn’t get sick.   


The accommodation procedure breaks down; Alex eats her Third Meal and is Glutenized Again.


A week later, Alex follows the same procedure and eats her third and final meal in the dining hall.  As per the procedure, she let them know she was coming.  She got her meal from the same chef as the last time. 


She was very sick for the next two days and somewhat sick for the next week.  In fact, her stomach was growling so loudly that the girls in one of her small groups noticed how loud it was. 


Once again, Alex emails the Head Chef trying to determine what went wrong.  It turns out they did not follow the procedures for accommodating her diet that were agreed to in our meeting.   The meals that were prepared for her were not properly stored so they had all gone bad.  So the chef made her a meal while she waited.   They “talked him through the process” on the telephone.  This is the same chef who was dismissive of her needs for special meals on prior occasions.  They also admitted again that:


We do need to invest in specifically GF equipment, cutting boards, knives and pans and designate one oven to GF foods only.


Alex Requests a Different Accommodation


At this point in time, Alex has absolutely no confidence in the ability of UW Dining to provide her a safe meal.  She has eaten three meals and gotten extremely sick after two of them, which resulted in her being sick most of her first term at UW.  We have offered to pay for training and requested dedicated appliances and a dedicated work area and they have simply refused to do so.   Alex was too worried about her health to eat a meal prepared by them until they take the steps necessary to provide a safe meal.


Her first term of college is coming to an end and one of Alex’s roommates is moving out into an apartment.  There is actually a very nice kitchen and a grocery store on the first floor in her building.   Alex feels that if she could just have a little more storage space to put some pots and pans and food, and more room in her tiny refrigerator, she can start preparing her own meals.  Several rooms identical to hers are doubles.  At this point in time she also only spent about $300 of her $1000 dining account.  



Here only storage space with her panini maker and gluten free supplies.




Her tiny refrigerator that all three of them share - only one is allowed per room. 


Since the UW Dining people are failing to provide her safe meals, Alex emails the Disability Office requesting the room be converted into a double so she can have a little more room to store food and appliances.  She also requested a partial reduction in her meal plan, as she is not using up all of the funds since she is not eating dinner in the dining hall. Alex has made great friends on her dorm floor and understandably does not want to move. 


Once Again, the UW Completely Denies Her Request


The Disability Office seems surprised that she has only eaten three meals in the dining hall.  Once again all of the requests for accommodation are denied and it is suggested that Alex move.  



Hi Alex-


I am curious if you have only had 3 meals at Local Point this entire quarter (8 weeks) where you are eating? Are you cooking in the residence hall?


Unfortunately DRS is not the place for you to start on these items. If you are asking for a change in your meal plan amount that is something that you need to work with UW Dining on, DRS cannot approve changes to meals plans as that would have come up in the Dining consult we approved you for. In terms of the change to your room type it sounds like the larger challenge for you is eating on campus in general. For example, do you eat at anything on campus at all? HUB, food trucks, By George etc.? If you not and you feel you need to control all your own cooking you will want to talk to UW Housing about the option of moving into an apartment style space so you can cook more your own. Then you can use your dining account to order specialized food or bulk ordering through the district market. It is not possible to convert your room to a double with your extra food money to my knowledge. If ultimately you don’t think living on campus is for you after all and you want to move to an off campus apartment where you have complete control you can also talk to UW Housing those steps based on your contract type.


Let me know if you have questions about this.




As suggested, we once again email the UW Dining people and request the same accommodation.  They are not willing to help in the process but again suggest that Alex move out of her dorm.  


Moving would totally disrupt Alex’s freshman year and she would lose contact with her new group of friends, which is almost as important to her adjustment to college life as her meals.  The dorms they suggest are also farther away from her classes.   They also suggested that she reduce her meal account for next quarter (which she did) but even at this reduced level she will not come close to using all of the funds during the school year.  The bolded highlights are my comments.  Sorry, I couldn't help myself.


 Final Letter from UW Dining:


I spoke with [--------] from HFS Students Services about Alex’s plan on converting her triple room to a double.


We will not be able to convert her room from a triple to a double,  Accommodation Denied -


The demand for on-campus housing is very high, and the space in her room that is being vacated has already been assigned to another student for next quarter.

{Suggest she moves to dorm farther away from her classes completely disrupting her freshmen year. These "dorms" are apartment style and designed more for upper classmen}

However, we can offer you a space in a double room in Mercer Court for winter quarter. As you may be aware, Mercer Court apartments have fully appointed kitchens with full-size appliances.

 {But by the way, we really are not willing to help in this matter at all.  You will need to follow all the procedures that everyone else has to follow during a school year when housing is at over capacity. }

If you would like to pursue this option we will need you to decide by December 4 and you will need to complete your room change prior to leaving for winter break.  Please contact Laura Carlisle in the Student Services Office at about this option. 

 Alternatively, if you would like to pursue a room change to a different type of room or different hall, please read about current and future room change options at

 {And no, we are not going to give a credit to your dining account. }

Regarding your dining account, you may want to consider changing to Level 1 for winter quarter and spring quarter. The deadline to change is December 30, and you may make the change at


 {I am just going to say this so you will go away.}


These two changes would not only greatly facilitate your ability to store ingredients and cook your own meals, but would also allow you the opportunity to use your dining funds as intended, and to still have money available for coffee, salads and special ordering through the market.



So this is where we stand now.  The new semester has started and Alex is back in her triple dorm.  I am back to preparing her freezer meals and delivering them on the weekends, as her tiny refrigerator will not hold very much. 


Despite all of this, Alex is really happy.  She loves UW.  It is one of the most beautiful campuses in the US, she has made great friends and her classes and professors inspire her.  And, now that she is just eating my food, she is actually feeling great. 


We have not heard anything further from the University of Washington and I think they are just happy to be done with us.  We are considering hiring an attorney but the retainer fee is $5000 just so she can get a $5.00 meal!   Plus Alex also doesn’t want to sue her college!  She loves going to UW and doesn’t want her name on a Complaint against them. 


So the University of Washington gets an F at failing to accommodate Alex’s celiac disease, but I also feel like they have won.  From the very beginning they have steadfastly said NO to our requests and offered what was obviously an inadequate accommodation.   Really they just seem to want us to give up and go away.  


Gluten Free Chocolate Pastry

December 21, 2014

I am short on time; we have a very important football game to watch today.  So I am going to let the recipe speak for itself.  My oldest daughter found the inspiration for this recipe on Pinterest.  My youngest daughter made this nifty video. Enjoy!




Recipe for Stars of Christmas




YIELDS: About 20

TIME: 45 minutes (with a premade gluten free pie crust)







  • Preheat the oven to 350 degrees F and line two cookie sheets with parchment paper.
  • Roll out the pie crust   We have found it is easier to transfer the dough if you spray a piece of saran wrap with cooking oil and roll the crust out on the saran wrap.  Add more cold water if crumbly but fold water into the dough so it does not stick to the surface.  Alternatively use a Baking Pie Crust bag.  This is the best $6.00 I have ever spent.  It takes all of the work out of rolling out the gluten free pie crust.  Unzip the Baking Pie Crust bag, spray a little oil inside, place your dough inside, zip it back up and roll with a rolling pin. 
  • Cut out 2 1/2 inch circles of dough with a knife or biscuit cutter.



  • Place one Hershey’s Chocolate Kiss in each circle.
  • Fold 1/2 of the dough over the Chocolate Kiss.   Fold the other half of the dough and form a star.  Seal the edges. Repeat until done.  One gluten free pie crust yielded about 20 stars.



  • Whisk the egg white and brush each star.  Sprinkle with sea salt.   
  • Bake at 350 degrees for 18 minutes or until golden brown.
  • Let cool and drizzle with Hershey’s Caramel Sauce. 

Store in the refrigerator.





nuflours was founded in February 2011 when they began selling at the Wallingford and Madrona Farmers Markets. You can find their gluten free treats at seven area farmers markets and area cafes and restaurants.

Earlier this year they opened their first storefront at 518 15th Ave E., in Seattle's Capitol Hill neighborhood




My daughter and I were thrilled to delight in their treats!


Savory Lunch


For lunch I had this savory soup with a side of vegan gluten free bread. 




The Treats


Nuflours has an extensive offering of gluten free baked goods including bread, rolls, cakes (including custom order wedding and specialty cakes), tea cakes, cookies and other treats. 










Just in time for the holidays




Take & Make Cookie Jar - $20

A glass jar filled with dry ingredients to
make your own gluten free cookies!
Includes instructions, holiday card and two
gingerbread people cookie cutters.




Gingerbread House - $45

House assembled; kit includes frosting, candy
and gingerbread people. 


Nuflours also offers made-to-order services such as wedding and birthday cakes!

Flowers on 15th


After filling your tummy at the bakery continue the sensual journey by heading across the street to Flowers on 15th.   If Harry Potter was in town I am sure this is where he would buy flowers.







Tell us what you think!


Have you visited nuflours bakery?  Jump over to this PAGE and tell us what you think about it! 


Peppermint Hot Cocoa Cookies

December 02, 2014

Pamela’s makes many great gluten free products, including gluten free flour blends.  One of my personal favorite flour blends for baking is Pamela’s All-Purpose Flour Artisan Blend. 


Pamela’s sent me a bag of Pamela’s All-Purpose Flour Artisan Blend to help in the development of this recipe.


To kick off the holiday baking season, Pamela’s is hosting Twelve Days of Gluten Free Cookie Recipes; each day from December 1st through December 12th, Pamela’s will be adding new gluten-free cookie recipes to their website.




I was lucky to be the first gluten free blogger featured on Pamela’s 12 Days of Cookies.  Here is the recipe:


Peppermint Hot Cocoa Cookies





TIME: 60 minutes, plus 2 hours in the refrigerator



  • ½ cup unsalted butter (use Earth Balance for Dairy Free)
  • 3 4-ounce bars of semi-sweet chocolate
  • 1 cup light brown sugar
  • ¼ cup white sugar
  • 3 eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1½ cups Pamela's All-Purpose Flour Artisan Blend
  • ¼ cup unsweetened cocoa powder
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • 12 large marshmallows, cut in half
  • 2 -3 GF candy canes, crumbled




1.  Break up the semi-sweet chocolate and melt with butter in a double boiler over simmering water or in the microwave on 50% power, stopping to stir every 30 seconds. Let cool for 10 minutes.

2.  In a large bowl, combine the sugars, eggs and vanilla and beat on high speed for 3 minutes. Mix in the melted chocolate on low speed until just blended.

3.  In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.

4.  Add the flour mixture to the chocolate mixture and mix on low speed until just combined.

5.  Cover and refrigerate for at least 2 hours or overnight. This step is essential for gluten free cookie dough. Do not skip the refrigeration or you will have flat cookies with the potential that they will spread too much during baking.

6.  When you are ready to bake the cookies, preheat the oven to 325 degrees F and line two cookie sheets with parchment paper.

7.  Form the cookie dough into rounded tablespoons and space about 2 inches apart on cookie sheets. Flatten with the bottom of a glass into a round disk. I used a glass with a pattern on the bottom to create the pattern on the cookie wafer.




8.  Bake on the middle rack for 12 minutes.




9.  While the cookies are baking, cut 12 marshmallows in half and crumble the candy canes into fine pieces. I broke up the candy canes by putting time into a plastic bag and smashing them with the back of an ice cream scooper.




10.  Let the cookies cool for 2 – 3 minutes – just cool enough that you can move them without them falling apart.

11.  Flip over half the cookie wafers and top with one-half marshmallow and sprinkle with candy cane crumbles.




12.  Top the cookies with the other wafers and return to the oven for 2 – 3 minutes, until the marshmallows melt. Remove from the oven and center the wafers while the marshmallows are still soft.



13.  Let cool until the marshmallows set. Once the marshmallows set, but before the marshmallows are no longer tacky (3 – 5 minutes), roll in the crushed peppermint.




For the Giveaway


To help with your holiday baking, Pamela’s is going to give one of my lucky readers a gift box that includes Pamela’s Products, baking supplies and even a Pamela’s apron personally signed by Pamela herself!  



This giveaway is open to:

  • Residents in the contiguous United States, 18 years or older. The contest is voided in ALASKA, FLORIDA, HAWAII, NEW YORK, PUERTO RICO.
  • The giveaway begins now and ends on December 12, 2014.
  •  One winner.  Winner must reply within 24 hours or new winner will be selected.
  • Enter below.


a Rafflecopter giveaway


Good luck!

So many people fly with food these days that you won’t be the only one bringing your lunch through airport security.  Here are the details on what you can bring through security and on the airplane. 

  • Snack items such as  "pretzels, potato chips, dried fruit or other dry goods" are fine as long as they will fit in your carry-on. 


  • Snack items that are "liquids or gels, like pudding, jello or yogurt, etc.," fall under the 3-1-1 rules for liquids for carry-on bags.  Which means you can bring yogurt or jello in your carry-on "only if they are in containers 3.4 ounces or less; packed in a 1 quart/liter zip-top bag; and 1 zip-top bag per person.  Larger amounts of non-medicinal liquids, gels, and aerosols must be placed in checked baggage. SOURCE


  •   Here's a list of liquid, aerosol and gel items that you should put in your checked bag, ship ahead, or leave at home if they are above the permitted 3.4 oz.


    • Cranberry sauce
    • Cologne
    • Creamy dips and spreads (cheeses, peanut butter, etc.)
    • Gift baskets with food items (salsa, jams and salad dressings)
    • Gravy
    • Jams
    • Jellies
    • Lotions
    • Maple syrup
    • Oils and vinegars
    • Perfume
    • Salad dressing
    • Salsa
    • Sauces
    • Snow Globes
    • Soups
    • Wine, liquor and beer  
    • SOURCE


  • There is an exception to this rule for "medically required liquids, such as baby formula and food, breast milk and medications are allowed in excess of 3.4 ounces in reasonable quantities for the flight."  However,  "you must tell the Transportation Security Officer that you have medically necessary liquids at the beginning of the screening checkpoint process" and you will subjected to additional security screenings.


  • You can bring pies and cakes through the security checkpoint, but they are subject to additional screening.  SOURCE

Finally, "even if an item is generally permitted, it may be subject to additional screening or not allowed through the checkpoint if it triggers an alarm during the screening process, appears to have been tampered with, or poses other security concerns. The final decision rests with TSA on whether to allow any items on the plane."


So if you really want to bring that yogurt of more than 3.4 ounces and you have a letter from your doctor saying it is medically necessary and you are willing to go through extra security, you and your yogurt may make it through.  Personally, I do not think it would be worth the extra hassle.  Just buy a container of it once you pass through security.


You know me and photos!  Sometimes I think that I blog just so I have an excuse to take lots of photos!  This is my sweet Alyssa on the airplane on the way to Ireland.  Food is important, but so is a good companion. 



I say no compromise because you do not have to give up your favorite holiday traditions just because you are gluten and dairy free.


Plus, this recipe does not compromise on taste at all. 


I wish you could come over to my house right now and taste this pie!  It is so delicious.   My kids who can have dairy LOVED this pie!  We were down to arm-wrestling for the last piece.


If you cannot have gluten and dairy, or someone you love can’t have gluten or dairy, then make this recipe!  You will love it. 


Recipe for Gluten and Dairy Free Pumpkin Pie




  •  3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 large egg
  • 1 can (15 oz.) pure pumpkin
  • 1 package (12 oz.) silken soft tofu, minus ¼ cup**
  • 1 9-inch unbaked GF pie shell

** Mori Nu silken soft tofu comes in a 12 ounce package which is just a little bit too much, so use all but ¼ cup of the tofu.


  1. Preheat oven to 435 degrees F.
  2. Add all of the pie filling ingredients to a food processor and cream until mixed thoroughly.
  3. Pour into an unbaked 9-inch gluten and dairy free pie crust. 
  4. Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 50 to 55 minutes or until knife inserted near center comes out clean.  
  5. Pie filling will setup as it cools.
  6. Cool on wire rack.


PRINTABLE VERSION Recipe for Gluten and Dairy Free Pumpkin Pie

More Thanksgiving Recipes:


Gluten Free Double Pie Crust

November 15, 2014

Our first ten or so gluten free pie crusts were challenging.  The crust crumbled apart and we ended up putting the crust together like a jigsaw puzzle in the pie pan.  Alternatively, the crust was so soft and sticky that we could never get it to roll over the rolling pin to move it to the pie pan.

Traditional recipes would call for you to roll it out on a lightly (rice) floured work surface.  We have found it is easier to transfer the dough to the pie plate if you spray a piece of saran wrap with cooking oil and roll the crust out on the saran wrap.  Add more cold water if crumbly but fold water into the dough so it does not stick to the surface.  Transfer the dough to a 9-inch pie plate by rolling the dough around the rolling pin and unrolling it over the pie plate.

Alternatively, save yourself a lot of hassle by using a Baking Pie Crust bag


The best $6.00 I have ever spent was for this!



It takes all of the work out of rolling out the gluten free pie crust.  All you have to do is unzip the Baking Pie Crust bag, spray a little oil inside, place your dough inside, zip it back up and roll with a rolling pin.  Then simply open it, set the pie plate upside down on top of it, and flip it all over.





This recipe shared on Gluten Free Wednesdays

The Little Beat Table

333 Park Avenue South
Between 24th & 25th St
New York, NY

 (212) 466-3330


In addition to wine and cocktails, all beer is gluten free as are the sparkling cider options.  Menu includes everything from grilled beats, to quinoa risotto, to gluten free rigatoni and a gluten free burger. 

See the full MENU here. 

The Little Beet was founded with one simple philosophy: To serve real food deliciously.

Inspired by local, seasonal and natural ingredients, Chef Franklin Becker has created a menu that offers wholesome food that makes you feel real good about eating it, and even better after.

All of our ingredients are carefully sourced from farmers and purveyors we trust, so you can too. We firmly believe what grows together, goes together. All of The Little Beet’s menu items are 100% gluten-free. But more importantly, they are also 100% guiltin’ free. Good food never tasted so good!

Full list of Gluten Free Restaurants in New York City