They have various flavors of brown rice cereal which is good enough to eat alone, but I also wanted to make some sort of rice-krispie-like dessert. 


I woke up one morning to find my box of cinnamon flavored cereal Erewhon sent me mysteriously opened with a dirty cereal bowl in the sink and new I needed to make a dessert with them before they were gone!


Regular rice krispies are delicious, but this recipe adds chocolate, peanut butter, and marshmallow cream for a little extra flavor. 




If you are looking for an easy dessert that the whole family will enjoy for the upcoming holiday season, or for a tasty breakfast cereal, try out Erewhon and let me know what you think!




  • 2 tbs butter (or vegan alternative)
  • ½ cup peanut butter
  • 10 oz marshmallow cream
  • 2 cups chocolate chips (I used milk chocolate but dark would be good as well)
  • 5-6 cups Erewhon cinnamon brown rice cereal
  • Powdered sugar




1. Line an 8x8” pan with foil and coat with cooking spray or butter.


2. Add butter, peanut butter, marshmallow cream and chocolate chips to a large microwaveable bowl.  Microwave for 30 seconds and stir, repeat until ingredients are melted.  Add in the brown rice cereal while the mixture is hot and mix until combined.




3. Pour into your pan and press down with a spatula to make firm.


4. Once the krispies are cool, cut into as big of squares as you prefer. I made mine relatively large but they would be just as good bite-sized as well. 




5. Pour a cup or so of powdered sugar into a bowl and cover your treats. Eat up!




Recipe adapted from: Crazy For Crust



Growing up one of my favorite parts about Halloween was baking with my mom. We used to make pumpkin spice cookies in the shape of ghosts with a recipe very similar to this so I wanted to share this one with all of you today.




Our Halloweens as a kid were pretty similar every year – we would get together with some of our closest family friends and the dads would take us trick or treating while the moms stayed warm inside and drank spiked hot apple cider. :)




Then we would come back and empty our pillowcases of candy on the ground and show everyone how much candy we got and trade for our favorites.  We would feast on candy and cookies before crashing and going to bed.




Looking back, getting to spend quality time with people I loved was really the best treat of all.


But it's always nice to have some cookies to share too! 






For the cookies:

  • 3 Cups gluten free flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 Tbs pumpkin pie spice
  • ½ tsp salt
  • ½ Cup butter, softened
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 1¼ cups canned pumpkin puree
  • 1 egg


For the frosting:

  • 8 oz low-fat cream cheese, room temperature
  • 3 Tbs butter, room temperature
  • 1 tsp vanilla extract
  • 2 Cups powdered sugar




1. Preheat the oven to 350.


2. Mix together flour, baking powder, baking soda, pumpkin pie spice and salt in a large bowl.


3. In a separate bowl using an electric mixer, combine butter, granulated sugar, and brown sugar on a medium-high speed until fluffy (about 1 minute).  Mix the pumpkin, egg and vanilla in at a medium speed until combined. 


4. Slowly add more of the flour mixture to the butter mixture and stir together.  If the mixture appears too runny, add in a bit more flour.


5.  Cover your cookie sheet with parchment paper. These cookies run and expand a little while baking so it is important to put enough space between each cookie and not make them too big.  Using a spoon or tablespoon measure, form cookies that are about 1-2 inches in diameter on your cookie sheet.




6.  Put in the oven and bake for 15-20 minutes.  Keep an eye on them and remove when the edges start to brown.  To make sure they are down, lightly touch the top of the cookie and feel for a spongy texture.  Let cool.


7. While your cookies are baking or cooling, mix together your frosting.  Using an electric mixer on medium-high speed beat the cream cheese, butter and vanilla together until creamy.  Slowly add in the powdered sugar until your frosting reaches a desired consistency.  If you add too much powdered sugar and the frosting is too thick, simply add water or milk. 




8. Once your cookies are cool, cover them in frosting and sprinkle a little pumpkin pie spice on top! Enjoy.


Recipe adapted from GimmeSomeOven

Butternut Squash Pasta

October 25, 2017

With midterms, and cold season and Halloween around the corner, I needed a filling and easy meal I could reheat to get me through the rest of the week. 


That being said, I also wanted something delicious and festive.


After some searching, I found a wonderful recipe for Butternut Squash Pasta that I adapted from to make gluten free. 


This recipe can also easily be made dairy free as well by leaving out the cheese and using vegan butter.  It is so flavorful and I am so thankful I have this meal as leftovers for the rest of the week!





  • 6-8 oz Gluten Free Spaghetti (I used Barilla, link to purchase at bottom of page)
  • 1 Butternut Squash – peeled and cubed
  • 1 Tbs Avocado Oil (You can use olive oil as well but when heated it becomes a carcinogen so I usually use avocado oil now)
  • ¼ Cup Butter (can use a dairy free alternative like Earth Balance)
  • ½ to 1 clove minced garlic
  • ½ tsp nutmeg
  • 1 tsp cinnamon
  • 1 tsp brown sugar
  • ¼ Cup Sharp Cheddar Cheese (also can be left out for a diary free option, or added in later)
  • salt and pepper to taste




1. Begin by boiling a large pot of water, it will eventually contain your butternut squash and pasta so make sure to use enough water.


2. Cut off the ends of the squash, cut it in half at the neck, peel the skin, and cut the squash into ½ inch cubes.  If yours has lots of seeds, simply scrape them out and throw them away. 




3. Add the spaghetti noodles and cubed butternut squash to the boiling water at the same time and cook until pasta is done.  Test to see if your squash is a desired tenderness by poking it with a fork before removing from the boiling water. 




4. While the pasta and squash is cooking, add the avocado oil and butter to a small saucepan and allow it to melt.  Add in the minced garlic, nutmeg, cinnamon, and sugar and mix together for about two minutes.  It will smell delicious.




5. Strain the spaghetti and squash and put it back into the large pot.  Then pour the butter mixture on top and stir in the cheddar cheese, salt, and pepper. 




6. Serve hot and eat up!

For printable version click here

Healthy Overnight Oats

October 14, 2017


My best friend and I started working out at night and I would wake up starving in the morning. I needed something more filling to start my day and she suggested overnight oats. 




Now whenever I know I am going to have a busy day and need that extra filling meal in the morning, overnight oats are my go to. They are so tasty and packed with goodness – especially with the added Chia Seeds in this recipe. 




If you or a loved one is dairy free, substitute the Greek yogurt with a non-dairy yogurt alternative and it will be just as delicious.





  • 1 Mason Jar
  • 1/3 Cup Gluten Free Oats
  • 1 Tbs Chia Seeds
  • ½ Cup Almond Milk (sweetened or unsweetened is up to you)
  • ½ Cup Vanilla Greek Yogurt (or dairy free alternative)
  • 1 tsp Honey
  • A handful of berries



1. Add all ingredients except for the berries to a mason jar.

2. Stir and refrigerate overnight with the lid on the mason jar.

3. Remove from refrigerator, add berries, give it another stir and eat up.



I have always been a huge fan of Beecher’s cheese and their gluten free meals exceeded my already high expectations. 


Each frozen meal kept getting better and better and I could not stop raving to my friends about how delicious they were!


This might be a cheesy line (get it, punny) but I could not believe they were gluten free.  If you have never tried Beecher’s cheese or frozen meals before, I highly recommend buying some right now! For more details, click this link to their website and see the information below.


Beecher’s “World’s Best” Gluten Free Mac & Cheese



Mac and cheese is one of my all-time favorite foods so I am very picky when it comes to good mac and cheese.  Beecher’s is not exaggerating by putting “world’s best” in the title of this dish.  It almost tasted as delicious as my mom’s homemade mac and cheese, which is saying a lot. 


While it is typically a little pricey, this frozen meal is definitely worth it.  It is large enough to serve two or three people and very filling and satisfying.  My only recommendation is to bake this meal in the oven rather than microwave it for better results. 


From Beecher’s:


A gluten-free diet is one of the fastest growing nutritional diets in America. To meet growing demand, Beecher’s offers a gluten free alternative to “World’s Best” Mac & Cheese that delivers the same delicious flavor and texture as our popular original.


And as with the original, this dish features a healthy amount of Beecher’s Flagship and Just Jack cheeses, with a hint of spice and penne pasta.



Beecher’s Gluten Free Kale and Brown Rice Gratin


I usually am not a fan of cooked kale, but this frozen meal was so good! It’s made up of brown rice mixed with caramelized onions, kale, and Beecher’s Cheese and is both filling and tasty.  For a younger palate, I would stick with something like their mac and cheese or enchilada bowls, but this dish that serves 2-4 is perfect for older kids or adults. 




 Beecher’s Enchilada Bowls and Queso Fundido



Beecher’s keeps getting better and now has a cheese dip Queso Fundido bowl and three varieties of Enchilada Bowls including verde, blanco and rojo. 


These enchilada bowls are a great meal for a chilly fall night.  They are filled with different spices and coated in Beecher’s amazing cheese making every bite flavorful and delectable. 


If you need something to feed the family quickly, these frozen meals will keep everyone happy and wanting more.  The box advises that they are best when cooked in the oven which is what I did but I am sure they would be just as good warmed up in the microwave real quick too. 


Do yourself a favor and keep a few of these in your freezer at all times.




The cheese dip is also spectacular.  My best friend and I chowed down on the whole bowl while watching the Seahawk’s game one night and were very disappointed when we ran out.


Beecher’s Cheese


As you can maybe tell, cheese and all things covered in cheese are my favorite foods and Beecher’s has been a longtime favorite of mine. 




Beecher’s cheese adds a new level of taste and zest when mixed into a salad, eaten with crackers, or baked into homemade mac and cheese.


Each flavor variety left me wanting more.  I was lucky enough to try out the Flagship Reserve, New Woman Cow’s Milk cheese, and Smoked Flagship among others and am about ready to go to the store to buy more!


The Struggle for Teeth

October 01, 2017

When I was little I was told that I was missing eight adult teeth and that they would not grow in. Along with this, my mouth is completely missing bone surrounding my teeth making implant procedures exceedingly more challenging. But my orthodontists and oral surgeons were prepared.


The journey started in junior high and high school when I had braces for five years. This was partially to straighten my teeth but mainly to hold spaces for where future implants would go. I had four teeth pulled that were in the back of my mouth and a few baby teeth still in place during this time to arrange spaces.


Unfortunately, one of the oral surgeons who pulled out my teeth ended up being a real schmuck. I could tell that something was wrong and my mouth was not healing. Instead of owning up to his mistake (leaving a tooth root in my mouth) he lied to me and said it would go away eventually and was harmless.


I disagreed and got a second opinion which is how I found my current oral surgeon, Dr. Audia. He said the root needed to be removed for my mouth to heal and this was the start of many procedures.


When I finally stopped growing at the end of my freshman year of college, it was time to talk about implants. The first step was to remove my wisdom teeth, a normal and uncomplicated surgery.


The hard part about implants is that there needs to be enough bone surrounding the tooth to hold an implant in place. Due to the complete lack of bone in my mouth I have had to get several bone grafts and boy they are not fun!


Last summer I had the biggest surgery of all. It was a four hour procedure in a hospital where my doctor removed 4 cubic centimeters of bone from my hip and grafted it to my jaw. I had to spend the night in the hospital on a morphine drip followed by two weeks of bedrest.


It was the most painful experience of my life.

gfmsurgery.jpg gfmbridge.jpg


I could not walk, sit up, cough or even laugh without extreme pain in my hip. My face was extremely swollen and I had an all liquid diet for almost two weeks and iced my face around the clock. I lost ten pounds.


Luckily, I was on so much pain medication that most of this time is a little fuzzy. But still, it was absolutely miserable. I honestly did not feel like my normal, energetic self again until the end of the summer.


My bone had to heal for several months before another surgery was possible. My mouth still did not have enough bone for implants on my top teeth. In March of this year I had another surgery with two bottom implants put in and more bone grafts taken from the side of my jaw for my top teeth.


This surgery happened a week after my boyfriend left for deployment - not my week.



I had a minor procedure in June to remove screws holding the bone in place from my mouth and to uncover the bottom implants. They were successful and the bottom is done!


I went into the surgery two weeks ago thinking this was my last one.


I need four implants on my top teeth. I woke up from surgery to the news that only one implant was successful. My doctor, with my best interest in mind, only attempted two implants because he thought four would be a lot. Unfortunately I didn't know this and was very upset to hear I had more surgeries to complete.


I am a perfectly healthy, young adult but the bone in my mouth was too soft and I need EVEN MORE BONE GRAFTS.


These surgeries have never been easy on me. I am allergic to a few types of antibiotics and they are very hard on my stomach. From getting weird allergic rashes to my hands going numb from pain medications, it is never easy.


However, I am not ready to give up yet. Hopefully I will only have two surgeries to go (fingers crossed) and in the meantime I have a retainer with fake teeth in a few spots.


I can’t help but wonder if growing up with celiac disease and being undiagnosed for the first eight years of my life is what caused this. Especially the lack of bone. I was such a sick, skinny, malnourished little kid and I think it had to play a part in the lack of development of adult teeth.


For now, I am waiting a few months for my next surgery and hoping it is more successful.


I would be very interested to hear if anyone has stories similar to this, please share if you do!

Cheesy Scalloped Potatoes

September 29, 2017

But then I remembered how beautiful fall can be in Seattle. The leaves change colors, football season is in full swing, sweater weather is back and we occasionally get a beautiful, crisp sunny day.


Whether you are stuck in the where-did-summer-go mindset and in need of some comfort food, or just want a hot and easy meal for the family - these potatoes are for you. Eat up and welcome to fall!





TIME: 30 minutes preparation, 1 hour 30 minutes cook time










1. Pre-heat the oven to 350° and butter a 2 quart casserole.

2. Peel and thinly slice 6 potatoes.

3. In a saucepan, melt butter. On medium heat, blend in GF flour, garlic salt and pepper.

4. Stirring constantly, slowly add 2 ½ cups milk (I have noticed that GF flour seems to blend better at a higher temperature, so I add the flour and milk at a temperature that is a little higher than I’d use for traditional wheat flour).

5. Cook and stir until thick and bubbly.

6. Add the onions (optional) and cheese.  Stir until just melted.

7. Arrange the potatoes in three layers and pour approximately ⅓ of the cheese sauce onto each layer.

8. Cover with tin foil and bake for 30 minutes.

9. Remove foil and bake for another 60 minutes or until potatoes are tender and cheese is crispy. Let cool for several minutes and eat up!


For printable version click here.

Polka Dot Peach Pie

September 24, 2017

Every year on my mom's birthday growing up it was my job to make her a peach pie.

As most of you probably know, gluten free baking is not always successful and can be very frustrating at times.

So after a few failed attempts at making a pretty pie with a perfect lattice top I decided to try something new and combine my mom's two favorite things: pie and sugar cookies. She loved it. Now every year when May 31st comes around, I make her my famous polka dot peach pie.

This past week I have been at home recovering from yet another oral surgery (a long story). My mom, as always, made me tons of smoothies and shakes until I was all healed up. As a little thank you, while peaches are still in season, I decided to make her favorite pie again and write about it for all of you. Enjoy!


TIME: 1 hour 30 minutes


For the Cookie Dough Top

For the Pie Filling:

  • Gluten Free pie crust – see Homemade Pie Crust recipe or pre-bought from the grocery store
  • 6-7 ripe peaches
  • 1 Tablespoon lemon juice
  • 1 Cup sugar
  • Sprinkle of cinnamon
  • Sprinkle of Nutmeg
  • Sprinkle of Salt
  • 3 Tablespoons Cornstarch



1. Start by baking Pamela’s Roll and Cut Sugar Cookies according to the instructions on the bag. Bake cookies for ten minutes and set aside. (You will have a few leftovers to snack on later).


2. Prepare the store bought pie crust according to package directions

3. Turn the oven up to 425°

4. Wash, peel, pit, and slice the peaches into thin pieces. The easiest way I found to peel and pit peaches is using a typical peeler you would use for potatoes. The skin starts to peel off in a long piece, especially when peaches are ripe. To remove the pit I used an apple corer (see link below) and pushed the pit out the bottom of the peach. It is messy and much faster with helpers.


5. Place sliced peaches in a large bowl. Add the lemon juice, sugar, cinnamon, nutmeg, salt and cornstarch and mix together.  If you want a thicker mixture, add more cornstarch

6. Pour the peach mixture into your prepared pie crust.


7. Place the pie on the middle rack in the oven at 425° and bake for 25-30 minutes

8. Remove the pie from the oven. Add your already baked sugar cookies to the top of the pie covering most of the pie filling. This is where the polka dot part comes from.


9. Turn the oven temperature down to 375°.

10. Place your pie with the cookies on top back in the oven and bake for 25-30 minutes or until the cookies begin to brown. Remove and sprinkle with sugar.

11. Let cool for an hour or so and dig in! Best served with vanilla ice cream on top.


For a printable version, click here.

Try out this apple corer for your peach pits:


When in Rome...

September 17, 2017

Rome had been on my travel bucket list for years so I was very excited when my parents told me we were taking a family trip to Italy over the summer in 2016.


Although we only spent three nights in Rome, I fell in love with the city. I was enchanted by the ancient architecture mixed in with colorful buildings that gave the entire city a romantic feel. Down every street corner something new caught my eye and I had a hard time not running into people because I was so distracted by the beauty. I loved it so much that I went back to Rome for a weekend trip a month later when I was studying abroad in Spain.




We spent our days at famous tourists destinations such as the Colosseum, the Roman Forum, the Vatican City and the Trevi Fountain. And we spent our nights walking the lit-up streets of Rome, eating long and delicious meals, and sipping wine in front of the Spanish Steps. 




It is hard to describe in words, but there was something about being in such an old and important city that felt special.



A significant part of my love for Rome is attached to the FOOD!


Italy is by far the easiest and best place to travel gluten free that I have ever been to. I was a little bit worried about eating in Italy since a staple of Italian food is carbs aka wheat. However I ate so much more delicious gluten free pizza, pasta, bread and gelato than I could have ever imagined. If you are looking for a family travel destination with history, culture, and easy gluten free food – Rome is the place for you.


For more details on my favorite restaurants and tips on eating gluten free in Rome, see the Rome section of Travel Gluten Free.



Moving On

September 14, 2017


I started this website when my daughter, Alex, was diagnosed with celiac disease.  Back then, the word “gluten” was not as common day as it is now.  In fact, the first time I heard the word was when the doctor told me the diagnosis.  I had to Google it.




That diagnosis radically changed our lives.  I started this blog as a way to process it all, to develop a community and to share information with others facing the same issues that we were.


There have been some hard times – from restaurants poisoning us to inconsiderate family members who just don’t seem to get it. But despite the struggles, I have tried to stay positive and find as much good as possible in the situation.  My guiding light has been that if I expected Alex to be okay with this diet, I had to be positive and okay with it too. 


I have talked about the silver linings of our diet – the fact that we eat extremely healthy food, the new avenues it has taken us down in our search for gluten free food and the closeness it brought to my relationship with my daughter as we have spent HOURS in the kitchen together. 


And now, as I am ready to move on with other ventures in my life, I am excited to announce that my daughter, Alex, will be taking over GFM. 


She has grown up on these pages – from being diagnosed in third grade to traveling to New York for her 15th birthday, graduation parties and her struggles as a freshman in college. 


She is an amazing cook – in fact, better than I am. 


She knows everything there is to know about the gluten free lifestyle, as it really is the only lifestyle she has ever known.


I will still be around to do an occasional guest post, but Alex is assuming the lead on the management of the website. 


And so, with that introduction, say hello to Alex:


Hello GFM readers! My name is Alex and I am the Gluten Free Mom’s daughter and I will be taking over her website.  Originally, she had plans to sell the site but we thought it would be fun to continue the family legacy and have her pass it down to me. 


Before I get into my gluten free story, a little about myself. 


I am 21 years old and a senior at the University of Washington. I am majoring in International Studies with a Human Rights emphasis and planning on attending law school in the future. I grew up in the beautiful Pacific Northwest and some of my favorite things include traveling, being outside, spending time with people I love, and eating good food.  I have been blessed with an amazing family, great friends and a wonderful boyfriend, which you will probably be hearing much more about. 


family.jpg  dani.jpg    IMG_1534.JPG


My mom has written about our gluten free story before, but for those who do not know, a little bit about how I became gluten free.


Growing up, I always had stomachaches. I would get super bloated and have zero energy and, according to my mom, I could be quite fussy sometimes. When I was in third grade I would get extremely sick for a week or so every month with constant vomiting and nausea, basically like the stomach flu.


I never wanted to eat anything and would get so dehydrated I had to go to the doctor for IV drips. I was so thin you could count my ribs. My parents kept taking me to the doctor and the answer was always, “oh its just another stomach flu.”


Finally after months of this, my mom could not take it anymore and insisted they run more blood tests (my least favorite thing in the world).  Eventually, I tested positive for something called celiac which we called silly-yak at the time having no clue what it was.  I went in for more testing and an endoscopy and was finally diagnosed with celiac disease.   


Now what?


This was back in 2004 when gluten-free diets were not a fad and most people had never even heard of gluten, let alone celiac disease. My whole family was tested for celiac and my mom found out she had it too and was undiagnosed for years of her life, which explained the ulcers and stomach problems.


For the first few years, I lived off of corn thins and smoothies. But overtime things got better. Gluten-free products became more popular and restaurants became more accommodating. My mom learned to cook and became the expert on all things gluten free. 


That was when she decided to start this website, to help out everyone else like us who was absolutely clueless about the gluten free diet and to provide resources, recipes, and a community for those who are gluten free either by choice or not. 


Today, being gluten free is definitely easier but it is still extremely challenging at times.  It is never fun to be the friend (or to care for someone) that can’t eat at many restaurants, or who always has to bring their own food, or who has to miss out on plans because they accidentally ate gluten and are throwing up.


While I am not a mom, I have spent the past thirteen years gluten free and have learned a lot. 


I have traveled and lived abroad and survived high school and college gluten free and learned along the way that the gluten free diet should not hold you back from anything. I am excited to share all that I have learned and will be updating the site more regularly with new information about travel, health, recipes, and life gluten free.


If you have any questions at all feel free to reach out to me at




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