These chicken nuggets actually look like chicken nuggets and taste like them, too. They’re quick, easy, and they use gluten-free Bisquick. Need we say more? Recipe adapted from Betty Crocker. Ingredients: 3/4 cup GF Bisquick 1 teaspoon paprika 1/2 teaspoon garlic powder 1/2 cup parmesan cheese 1/2 teaspoon salt 2 eggs, beaten 3 tablespoons melted…

Gluten-Free and Vegan Hot Chocolate Winter’s coming and we love hot chocolate. We tried lots of GF/vegan hot chocolate recipes and found this one from Minimalist Baker to be our favorite. Just toss it all in a pot, heat it up and then yum!  You can substitute unsweetened chocolate and coconut sugar to make it paleo, and you…

Whether it’s pumpkin season or not, this is one of our all-tie favorite pumpkin recipes. It’s easy, basic, and the kids love them!  Adapted from Ambitious Kitchen.  3 cups gluten-free oats 1/2 tsp baking soda 2 tsp baking powder 1/4 tsp salt 1 1/4 tsp cinnamon pinch of cloves 1/8 tsp nutmeg 1 cup pumpkin…

Preparing for the Jewish High Holidays is a lot of work, and making traditional foods is a big part of the process. Whether you you’re making your entire meal gluten free or just parts of it, we’re here to help!  We’ve partnered with Connecticut resident Liz Rueven of the nationally known Kosher Like Me, to bring…

Our local vegan Instagram neighbor Lauren Bossi just might be the best caption writer we know. Her Instagram page is chock full of peanut butter-infused tips and recipes, along with really funny puns – a perfect combination! Not all of her recipes are gluten free, but the ones that are, are excellent! Lauren’s Vegan Chocolate Peanut…

Vietnamese Summer Rolls with Peanut Hoisin Dipping Sauce From Gluten-Free Connecticut’s favorite Danbury-based blogger,  The Curious Mouse!  Ingredients for the rolls: 12 round rice-paper wrappers (8 inch diameter) Warm water Suggested fillings for the rolls – you can fill them with anything you want! 18 large shrimp (boiled until cooked through, peeled, deveined, and halved lengthwise) 2 Chinese sausages (cut…

Gluten-Free Dairy-Free Trifle Gluten Free Dairy Free Trifle: As you may have noticed, we’re not chefs here at Gluten-Free Connecticut. But when we’re really craving something, nothing stops us. So we did our best at recreating the chocolate trifle that we enjoyed so many years ago. The original recipe used a devil’s food cake mix,…

Amy Fothergill isn’t kidding when she said that her vanilla cake was easy and delicious. It’s now our go-to recipe!  Easy Vanilla Cake or Cupcakes, from The Warm Kitchen, by Amy Fothergill Ingredients: 1 Tablespoon white vinegar 2/3 cup whole milk or milk substitute 1 cup Amy’s Gluten-Free Flour Blend 1 cup white rice flour…

Gluten Free Meatball Recipe: Who doesn’t love meatballs? Here’s Amy Fothergill’s recipe from her cookbook, The Warm Kitchen, which we made and then devoured in the Gluten-Free Connecticut Test Kitchen. Gluten Free Meatball Recipe Ingredients: 2 large eggs 1/4-1/3 grated Parmesan cheese (can leave out if you don’t do dairy) 1/4 cup chopped Italian parsley…

Gluten-Free Connecticut is delighted to welcome Amy Fothergill, gluten-free chef, author, and writer. Educated at the Cornell School of Hospitality, Amy currently lives on the west coast, but spends a lot of time working on the east coast, in the New York and Connecticut areas. She teaches healthy cooking classes for adults and kids, and…