Fresh Allergen Friendly Blueberry Scones at the Olney Farmers Market!

We were at Olney’s wonderful farmers market today! Every Sunday they have a chef demonstration and we were a part of it this time. We decided to make berry scones, allergen friendly of course. We purchased beautiful fresh blueberries from one of the stands. Now maybe making scones outside in the heat wasn’t the best idea but I wanted to show how easy it was to make a delicious baked good with out gluten and other common allergens. We baked a batch before so everyone could have a sample. Even with the heat the demo went well.

Here is the recipe for our scones. You can use what ever berries are in season. We used blueberries but I also like raspberries. I topped with with an orange sugar which is very easy and fast to make! You could also have them with out the sugar or make a glaze with lemon juice and powdered sugar.

Allergen Friendly Berry Scones

2 cups Gluten Free Flour Mix (King Arthurs)

1 Tbl Baking Powder

½ tsp Salt

2 Tbl Sugar

4 Tbl Butter (Earth Balance, Soy Free)

1 cup Coconut Milk (canned) , plus extra for brushing

1 cup Fresh berries

Orange sugar  topping- ½ cup granulated sugar, 1 tsp orange extract. Mix extract and sugar, set aside.

Preheat oven 400 degrees.

Sift together dry ingredients: flour, baking powder, salt, and sugar.  Using a pastry cutter, or your stand mixer, cut in the butter to coat the pieces with flour.  The mixture should look like coarse crumbs.  Make a well in the center and pour in the coconut milk.  Fold everything together just to incorporate. Gently fold the berries  into the batter.

With an ice cream scoop, scoop dough out onto parchment paper and brush the tops  with a little coconut milk and sprinkle with orange sugar.  Bake for 15 to 20 minutes  until beautiful and lightly browned.

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We love Chebe, a Naturally Gluten Free Bread Product & a Company Committed to being Allergen Friendly!

Recently we did a gluten free event at Wegman’s in Fairfax Virginia and we represented a wonderful company called Chebe.  The company’s creators, Dick Reed and his Brazilian wife Ju, were inspired by a naturally gluten free bread served everywhere in Brazil called pao de queijo.   They came back to the United States and decided to recreate and share this wonderful bread for the US market.  In the beginning they did not have the gluten free community in mind until Ju started having health issues that led her to avoid gluten.  This made them more aware and driven to keep their products gluten free and allergen friendly.

What we love about Chebe’s product:

  • All of their products are grain, corn, and nut free!!!  Tapioca starch is their main ingredient and this makes the baked good crispy on the outside and moist and light on the inside (not dense like a lot of gf products!!!).
  • Chebe sells six dry mixes and on their website they have a resource page with even more recipes for each mix.  (Although, we received printed material that had even more variations than what is posted on the Chebe website…. So we hope they update that!)
  • Now they are selling frozen dough products.  When we did our event, the number one question asked was “do they sell them already made?”.  So yes, you still have to put it in the oven but no mixing required!
  • Their dry mix products are incredibly easy to make and the taste and texture is amazing! You literally just pour it into the bowl add a few extra ingredients, form it and pop it into the oven!
  • Last but not least, their products are also very inexpensive, especially when  considering the high quality ingredients, results, and taste!

We were really surprised and excited about their cinnamon roll mix.  The mix does not require yeast so it doesn’t take a long time to make.  Jessika put a delicious and healthy twist on the recipe they have on their box, which will be the subject of our next blog.  Be sure to check Chebe’s GF bread products at your nearest store and let us know what you think of them, we always love feedback!

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Gluten Free Event at Roots Market- Quinoa Chocolate Chip Oatmeal Crisps

Tomorrow Root’s Market in Olney is having a Gluten Free Event. We’ll be there serving a fresh batch of cookies! Quinoa chocolate chip oatmeal crisps to be exact. They are vegan, nut, soy, and of course gluten free!

I’ve been very interested in Quinoa for quite some time and have decided to incorporate it into my baking. For those of you who don’t know, Quinoa is very nutritious, high in protein, contains a balanced set of essential amino acids, and well the list of good things just goes on. It’s extremely versatile. You can find it in it’s natural state (red or white) which could be used as a substitute for cous cous, as pasta, or as flour. It has a slightly nutty flavor.

I hope you enjoy these at home or tomorrow if you’re in the Olney area! (pictures will be posted tomorrow after event)

Quinoa Chocolate Chip Oatmeal Crisps

Gluten Free, Dairy, Egg, Nut, and Soy Free.


1 ½ cups quinoa flour

1 teaspoon baking soda

2 teaspoons ground cinnamon

1 cup Earth Balance Butter (soy free)

½ cup firmly packed brown sugar

¾ cup granulated sugar

¼ cup coconut milk**

1 teaspoon vanilla extract (gluten free)

1 ¾ cups Gluten Free oats (Bob’s Red Mill)

1 cup semi-sweet chocolate chips (I used Enjoy Life brand – vegan, nut, soy, and gluten free)


Preheat oven to 350° F. Line two cookie sheets with parchment paper/silicone mats.

Whisk together flour, baking soda, and cinnamon in a large bowl.

In a mixing bowl cream Earth Balance Butter and sugars until light and airy. Beat in coconut milk and vanilla.

Mix dry ingredients into mixing bowl until blended with the “butter” mixture. Fold in Gluten Free oats and chocolate chips. Chill batter in fridge. *

Make 1 tablespoon size of cookie dough balls and place 2 inches apart on baking sheets.

Bake 10-12 minutes. Let cookies cool on baking sheet for a minute or two and transfer to cooling rack to cool completely.

Depending on size makes 2-3 dozen cookies.

* Keep batter chilled in between each batch of cookies

** I have not made these with eggs yet but I’m thinking instead of the coconut milk you can use 1 egg.

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Blueberry Bread

Gluten Free, Dairy, Egg, Nut, and Soy Free

I ran across this recipe on a blog called The Food Allergy Mama. I changed it just a bit of course, making it gluten free for starters. It was delicious and the Schnappi ate it all up! I think I want to play around with it some more and maybe add some gluten free oats to give it more substance. The bread should actually be called orange blueberry bread since it had a very distinct orange flavor. Either way though it is great!


1/2-cup vegan and soy free Earth Balance, melted

3 tablespoons water

1/2-cup coconut milk

1-teaspoon vanilla extract

2 tablespoons grated orange zest

2⁄3 cup orange juice

3 cups Gluten Free Flour mix ( I used King Arthur’s GF APF)

3⁄4 cup granulated sugar

1-tablespoon baking powder

3/4-teaspoon salt

1/4-teaspoon baking soda

1-cup blueberries, fresh or frozen


Preheat oven to 350ºF, and lightly coat a 9×5×3-inch loaf pan with canola oil (or oil of your choice).

In the bowl of a stand mixer fitted with the paddle attachment, combine the melted “butter”, water, coconut milk, orange zest, and orange juice until thoroughly combined.

In a medium bowl, combine the GF flour, sugar, baking powder, salt, and baking soda with a wire whisk. Add the dry mixture to the wet mixture, and stir with a rubber spatula until just combined. Fold in the blueberries.

Pour the batter into a prepared loaf pan, and bake for 55 to 60 minutes, or until the top is golden brown. Cool completely before slicing.


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Things we love- RP’s Gluten Free Fresh Pasta

I found out a while back that RP’s Pasta Company started selling their gluten free FRESH pasta at a store near us (Roots Market).  After calling Veronika and telling her one of our dreams had come true I jumped in my car and went to buy some fresh pasta for the first time ever in my life.  They make gluten free linguini and fusilli.  I tried the linguini first. It was so fast and easy to make (only 2-4 minutes). I just dressed it with a bit of garlic olive oil and some Parmesan so I could really taste the pasta.  It was soft, creamy, and absolutely delicious!! Now, since I have never tried fresh pasta before I had my husband and friend try it and they also couldn’t get over how great it tasted. They would have never guessed it was gluten free!

RP’s Pasta Company’s fresh gluten free pasta really turns a dinner that would have been a 2 or 3 into 10. I served the linguini again with a very simple and fast tomato sauce and it tasted so much better because the fresh pasta is such high quality. Some how it made it a more elegant dish. Another great thing is that it keeps and warms up well! I had some left over, which I actually hid in the back so no one else would eat it, and even two days later it tasted excellent. I bought some unfrozen but put them in the freezer because I didn’t need them right away. Then when it came time to cook I followed the cooking instructions and it tasted just as delicious as the first time I tried it (which was just refrigerated). I really like that on the package and their website they say how they make all their pasta in small batches with fresh natural ingredients. I’m so happy that a company has taken the time and effort to make such a great product for people who cannot eat gluten. Their website lists where their products are sold. Everyone must try this! You will be in pasta heaven once you take a bite.

Check out their website : (look under products and click on gluten free pasta)

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White Bean Soup with Quinoa and Veggies

Gluten, dairy, egg, and nut free!

This soup is very easy to make. I had all of these ingredients on hand and decided to make a comforting healthy soup. It’s actually a cross between a soup and a stew. What’s great about this is that it’s very versatile. You can add other spices such as cumin if you want a meaty deep flavor or add less stock and make it a chili. I love recipes that kind of give you an outline and then let you play around with it so it fits what you want.


4 cups chicken stock , plus 1 more for later (also can use vegetable stock if you want a vegan soup)

½ cups uncooked quinoa

1 onion, diced

2-3 carrots, diced

1 tsp oregano

2 cloves garlic, finely chopped

2 15 ounce cans white beans or 3 cups uncooked white beans, drained and rinsed

1 tomato, chopped with juice

2 cups chopped fresh spinach

Juice of half of a small lemon

Salt and pepper to taste


In a medium sized pot sauté onions and carrots over medium heat- season with salt. Once soft (about 2-3 minutes) add garlic and oregano stir frequently for 1 more minute. Add quinoa and 4 cups chicken stock (homemade preferably, if not make sure to check ingredients to make sure GF and DF!) Bring to a boil then reduce heat to low. Cover tightly and simmer for 15 minutes.

Add beans (drained and rinsed) and tomato.  Bring to a simmer and cook, uncovered, for about 10 minutes. It is going be quite thick, if you don’t want a chili then do what I did and add one more cup of chicken stock. Season with salt and pepper. Throw in the chopped spinach and cook for at least one more minute. Enjoy!

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White Cheddar Puffs with Scallions

Adapted from a Bon Appétit recipe; these puffs are great for parties fresh out of the oven! They can be formed ahead of time and put in the freezer or fridge, then just pop them in the oven and serve. We served these at Roots Market in Olney for a wine tasting event. Once I find the pictures I will post them! Also these are very versatile, I’ve added different cheeses and even bacon before.


1 cup water

1/4 cup (1/2 stick) butter, cut into 4 pieces

1/2 teaspoons kosher salt

1 cup plus 2 tablespoons gluten free flour mix ( I’ve used my own mix, King Arthur’s GF NF brand, and Pamela’s brand)

4 large eggs

2 cups (packed) grated extra-sharp white cheddar cheese (gruyere is great too!)

2/3 cups minced scallions


Line two baking sheets with parchment paper. Bring one cup water, butter, and 1/2 tsp salt to a boil in a medium sauce pan.

Remove from heat; mix in flour. Stir over medium heat until mixture becomes slighlty shiny and pulls away from sides of pan, 3 minutes. Transfer to stand mixer with fitted paddle.

After it has cooled a bit add eggs one at a time, mixing well after each addition to form a sticky dough. Mix in cheese and scallions.

Using 2 teaspoons, form dough into 1 1/4 to 1 1/2- inch ovals; drop onto baking sheet 1 inch apart. Preheat oven to 375° F. Bake cheese puffs until golden, about 30 minutes if at room temperature and 35 minutes if chilled or frozen. Serve immediately.

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Apple Crisp Recipe  (gluten, dairy, egg, nut, and soy free)

Today is Schnappi’s 1st birthday! I’ve decided to post her favorite desserts. That is until this weekend when I make her carrot cake cupcakes for her birthday party! (Will post that recipe next week). In the summer I replace the apples with peaches and add a little vanilla. If you like more crisp than apple then just double the topping recipe. Of course if you can have dairy replace the earth balance with regular butter. In order for it to be nut free make sure you use a nut free GF flour such as King Arthur’s baking mix which is also soy free. Enjoy!

Apple Crisp Recipe (gluten, dairy, egg, nut free)


10 cups all-purpose apples, peeled, cored and sliced

honey (enough to drizzle over apples)

1 tablespoon gluten free flour

1 teaspoon cinnamon

grated nutmeg

1 cup gluten free oats (Bob’s Red Mill)

1 cup gluten free flour

1 cup packed brown sugar

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 cup soy free earth balance butter, melted


Preheat oven to 350 degrees F

Place apples in a 9×13 inch pyrex. Mix 1 tablespoon GF flour and cinnamon together, and sprinkle over apples. Grate (or use a pinch of) nutmeg and drizzle honey over the sliced apples. Toss and incorporate all ingredients.

Combine the oats, 1 cup GF flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.

Bake at 350 degrees for about 45 minutes.

Serve warm or at room temperature.

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Rosemary Flat Bread

Rosemary Flat Bread

Gluten, dairy, egg, soy, and nut free


1 cup baking mix (I use either my own or King Arthur’s Gluten Free AP Flour)

1/2 cup millet flour

1 teaspoon xanthan gum

1/2 teaspoon salt

2 teaspoons granulated sugar

1 packet (1/4 oz.) of dry quick-rise yeast granules

1 tablespoon of finely chopped rosemary

1 teaspoon olive oil

3/4 cup plus 1 tablesppon water, heated to 110 degrees F


1/4 cup olive oil

3 crushed garlic cloves


Generously spray a 9×13 pan with cooking spray.

Mix all dry ingredients in large bowl of electric mixer. Pour olive oil and warm water (110F) into mixing bowl; mix until just blended. Scrape bowl and beaters, and then beat at high speed for 2 mintues.

Spoon dough into center of prepared pan. Use a cake spatula to move dough from center to outer rim of pan using individual strokes; lightly dampen spatula with warm water as necessary. Try to arrange dough so that it covers entire pan in an even layer. Cover with a light cloth and let rise in a warm place for 30-40 minutes. Dough should approximately double in height.

Place rack in lower third of oven. Preheat oven to 425F while dough is rising.

Heat a small pan over medium heat. Add olive oil and garlic. Cook until garlic is golden brown.

You can either cook flat bread as is or take a cookie cutter and cut desired shapes. Place shapes on pizza stone or prepared pan. Drizzle garlic olive oil over dough.

Bake in over for 15 minutes.

Can serve immediately or at room temperature with or with out your favorite topping or dip!

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It’s a White (Wheat Free) Wedding! Double Take Diets Interviews a Gluten Free Bride…

Laura Glah Bradbury, an international bride, dishes out her journey into gluten free living, her big day, and cooking in her new marriage. And with a gluten free wedding cake, this fairytale has a happy ending!

DTD: Tell us a little about your background with gluten intolerance.  When did you learn you had it and what was your initial reaction?

L: I’ve always been sick since I was young and plagued with lots of headaches and a consistently sore stomach.  In March 2009, while I was backpacking in SE Asia, my health grew increasingly worse.  My stomach became extremely bloated and I had so little energy I could barely get out of bed.  After visiting several doctors I finally found one in Kuala Lumpur who took me seriously.  He did an endoscopy and a biopsy and told me he thought I was intolerant to wheat.  It took me traveling around the world to finally find a doctor who would help lead me in the right direction!  Two months later I moved to Melbourne where I met my English husband Mark and I ended up working in a cake shop of all places!  Talk about temptation!  I had no idea the seriousness of having a bite of cake here and there and my health continued to get worse.  When I went back home to Philadelphia a year later I had had enough.  I researched more about wheat intolerance and came across celiac disease.  I read the articles and was shocked to hear the stories that described me exactly!  I cut out all wheat, barely, and rye from my diet and within a week my poor eyesight that had been inexplicably deteriorating for the last 4 years became amazingly better.  Within a month my headaches were cut in half and my eyes were good enough to watch a whole movie, something I hadn’t been able to do in 2 years.  I was so happy to find out the answer to my health problems that I surprisingly wasn’t too upset over giving up gluten.  The health benefits made such an impact on my life that it was incentive enough to never touch it again!

DTD: Were you already educated on a gluten free lifestyle prior to your diagnosis or did you have to learn more about it?

L: I knew nothing about living gluten free and so I read everything I could on the internet but I still felt like I couldn’t find enough information on making day to day food choices.  The thing that helped me the most was Elisabeth Hasselbeck’sbook “The G-Free Diet”.  I was shocked to find out how tricky and misleading ingredient listscan be!  I copied down her list of confusing ingredients that contain gluten and took it with me to the grocery store for the first couple of months.

DTD: Do you enjoy cooking and baking?  What are your favorite gluten free foods to eat or cook?

L: I really enjoy cooking and I’m always hunting down quick gluten free meals that I can make when I get home from work.  I really like to make my own pizza bases and experiment with new toppings.  I’m just getting into gluten free baking and I’m really enjoying it.  One of my new favorites is banana bread!  Sometimes gluten free foods can be a bit dry, but the bananas make it soft and moist!

DTD: Having traveled the world, do you feel other countries are knowledgeable about gluten free lifestyles and have you been able to find good gluten free products at markets and restaurants?

L: I’m living in London right now, where my husband is from, and I love how conscious they are about gluten free needs.  I was shocked to find that about 40% of the restaurants we go to have a gluten free menu and in the other cases the waiters and chefs are usually knowledgeable enough to help me choose a meal that’s safe for me. I can usually also find a small section in the grocery store that has gluten free products.  I decided to start ordering my groceries online though, something that is much more common here, because there are about double the amount of gluten free foods available.  I find that here in England, as well in Australia where we previously lived, the general public are much more aware of celiac disease than in the states.  When I bring it up to friends here in London, most have usually heard of it before or have a friend diagnosed with it.  Since going gluten free last January, I haven’t traveled to a non-english speaking country.  I’m going to Belgium in a few weeks and it will be interesting to see how I get along in the restaurants and supermarkets there with the language difference.

DTD: Were you worried about planning the wedding since you eat gluten free?

L: Mark and I planned the wedding in about 5 months, but I was only in the states for the first 4 weeks of that time so I had to quickly choose a venue and caterer.  I just assumed that I wouldn’t be able to eat most of the menu and I was definitely disappointed!

DTD: How did you go about finding catering services that provided gluten free foods for your wedding?  What is difficult?

L: I completely lucked out when it came to my caterer, Jeffrey Miller Catering, as they came in conjunction with my venue.

DTD: What reactions did you receive when you consulted with catering services about needing gluten free foods?  Did they understand what you needed?

L: I first spoke to the wedding coordinator from the catering company and she was not taken back at all, which surprised me.  She said they had a bride whose wedding was in a couple of weeks and that most of her wedding food was gluten free.  I was so relieved!  She made me feel completely comfortable and told me that a lot of the options I could choose from were already gluten free or could be made so.  My mom and I went in for a wonderful tasting with one of their chefs and we got to try all of the appetizers and main courses that I’d chosen.  They were absolutely wonderful!

DTD: So tell us all about the cake!

L: My caterer offered a gluten free carrot cake which again really surprised me!  At first I was worried that not all my guests would like carrot cake, but then I thought it would be something different and most importantly I could cut the cake with my husband and eat it too! I tried the cake at the tasting and I was so happy to find that it was incredibly moist and had great icing.  I would definitely recommend carrot cake as a fun alternative to the traditional vanilla or chocolate cake.

I was a very lucky bride and I also got to have a second smaller wedding here in London with my husband’s family that his mother hosted.  She had a friend whose daughter was trying to start a small cake business and she asked her to make us a gluten free wedding cake.  The girl was really sweet and made lots of test cakes until she had it just how she wanted it.  It came out great!  I still have a lot of the cake and just had a slice today.

DTD: What was the menu for cocktail hour and dinner?  Was everything gluten free or just some things?  Was it important for you to have all gluten free foods at the wedding or did you want to have additional options?

L: I was really excited to have most of the wedding gluten free except for three of the hors d’oeuvres.  Those three were some of my favorites that I had before I stopped eating gluten, and I still wanted my guests to be able to enjoy them.  For cocktail hour my husband and I chose some of our favorite foods from our travels and from home.  We had a big antipasto display, bruschetta, brie en brioche with apples, shrimp cocktail, Vietnamese summer rolls, and Indonesian chicken satay.  For dinner we started with Caesar Salad, although here I had a few problems.  They brought me one with croutons and so I asked them for one without and when it came back I still found one at the bottom.  The people in the kitchen had just pulled the croutons out instead of making a new salad, so I decided not to worry about it and gave the extra salad to Mark!  For dinner, guests had the choice of chicken with duxelleand wild rice pilaf or grilled salmon and soft parmesan polenta.  On the side were vegetables and rolls.  Dessert was my favorite part of the day with my gluten free carrot cake with cream cheese filling and a vanilla butter cream icing!

DTD: How did your guests like the food?  Did anyone notice or comment on how their meals were gluten free?

L: I had lots of positive comments on the food but no one noticed that a lot of it was gluten free.  I had a few people ask if I was able to eat any of the food at the wedding because they thought it was all so good it must have had gluten in it.  When I told them I could eat most of it they were really surprised!

DTD: So now that you’re a married gal living in London, do you plan to go out to eat or will you cook?  Does your husband enjoy gluten free foods?  Do you mainly keep a gluten free pantry?

L: Being newly married we’re trying to save money for the future so we generally eat at home and pack lunches (I like to make big dinners and pack left overs for lunch).  I’d say I do most of the cooking because I usually get home earlier and I’m more interested in it.  I’m always looking for easy inexpensive recipes to try or I enjoy trying to take some of my old favorite foods and make them gluten free.  I really want to start cooking some of my favorite Chinese foods that I usually can no longer find.  That’s next on my list!  Since I do most of the cooking I usually do the shopping as well, and as a result most of it is gluten free.  There are so many alternatives for products that it just makes sense to buy things that both of us can eat as long as we both like them!  I like to fill the house with lots of fresh fruits and vegetables from my favorite farmers market because they are always guaranteed to be gluten free and healthy.

DTD: Any advice for other gluten free brides?

L: Choose your caterer carefully!  If you end up talking to one and they don’t seem comfortable or knowledgeable with cooking gluten free, don’t settle, just keep looking and you’ll find someone that will do a great job.  It was so much fun to take a break from worrying about food on my wedding day and to instead focus on the important things, like celebrating our wonderful new marriage with all our friends and family!

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