Memorial Weekend Celiac Style

This past weekend I celebrated my first Memorial Day as a celiac. As usual, my family spent the weekend floating on the lake and barbecuing with our friends. Luckily, barbecue food can easily be made into a gluten-free meal. The only special thing that I brought for myself was a gluten free hamburger bun. I normally keep a few in the freezer and take one out the night before I plan to eat it. I did not feel deprived at all during the barbeque. I ate a burger, watermelon, chips and salad.

However, since most of my family and friends were able to enjoy drinking beer for the holiday, I needed to find a substitute for Bud Light. My friend suggested trying the new MichelobĀ Ultra Light Hard Cider, which is naturally gluten-free. I am finding that every time I try a gluten-free beverage, I am pleasantly surprised. This hard cider was good, and I will definitely be buying this product again. I liked it for several reasons. First, it was light, so it did not have a ton of calories like normal hard cider does. Second, it was light in the sense that I could drink more than two without feeling like I drank too much of something sweet. Third, it did have a little sweetness to it, but it also had a beer taste which I liked. It was refreshing on a hot day, and it was fun to try something new.

To celebrate the holiday, I also made American themed rice krispy treats, that were layered in red, white and blue. I made them by using a normal rice krispy treat recipe, with a few modifications. All you need is gluten-free rice krispy cereal, butter, marshmallows and food coloring.

1. In order to achieve the layered affect of red, white a blue, place three separate pots on the oven top on low heat.

2. Melt several tablespoons of butter in each pot, then add the 15 regular sized marshmallows to each pot and stir each until completely melted.

3. Add red food coloring to one pot and blue food coloring to another pot, while leaving one pot white. Add as much or as little food coloring as you want to achieve desired color.

4. Add two and a half cups of gluten-free rice krispies into each separate pot, and stir until the melted marshmallows and cereal are blended.

5. Poor and spread the blue pot of rice krispies into a 9×9 inch greased pan. Next, poor the white pot of rice krispies on top of the blue rice krispies and spread. Fianlly, poor the red rice krispies on top of the white rice krispies and spread.

6. Let cool and enjoy!


Gluten-Free Chocolate Cake Class

Weeks ago, my boyfriend and I celebrated our three year anniversary. We were looking for something special to do to celebrate the day, and we also wanted to make sure it was something that we do not normally do together. My boyfriend’s sister told meĀ that a local natural foods store, Mama Jeans Market, was hosting a gluten-free chocolate cake cooking class on our anniversary. I was so pumped! Its like it was meant to be.

At the class, they gave us each a quinoa salad and two pieces of gluten-free chocolate cake. The salad was awesome. This was my first time eating quinoa, and I fell in love. Plus, there are a ton of health benefits linked to quinoa. It is definitely a great option for Celiacs, and I look forward to trying more recipes with it in the future.

The cake was also very good, and the ganache was to die for! My one major take away from the class was that in order to get a ‘flour like’ texture when baking, you need to mix different gluten-free flours, rather than using just one as the substitute.

Dry Ingredients:

  • 1 cup sorghum flour
  • 1/2 cup white rice flour
  • 1/2 cup tapioca flour
  • 3/4 cup dutch cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon xanthan gum
  • 1/4 teaspoon sea salt

Wet Ingredients:

  • 2 eggs
  • 1 cup almond milk
  • 1/2 cup safflower oil
  • 1 T. vanilla extract
  • 2 cups sugar
  • 1/4 cup hot water


  • 2 1/3 cups dairy free dark chocolate chips
  • 2/3 cup almond milk


  1. Preheat oven at 350 degrees.
  2. Spray a 9×13 baking pan with cooking spray.
  3. Sift dry ingredients in a large mixing bowl.
  4. Whisk wet ingredients in a separate bowl until well combined.
  5. Add wet to dry and stir to combine.
  6. Pour in prepared pan and bake in preheated oven 35-45 minutes. The cake is done when it begins to pull away from sides of the pan, and a toothpick inserted in the middle comes out clean.
  7. Remove from oven and allow to cool.
  8. Start to prepare the ganache while the cake is baking. Place a saucepan of water over medium heat. In a metal bowl which sits on the saucepan, place the chocolate and almond milk. Stir until melted, and well combined.
  9. Remove from heat and allow to cool slightly.
  10. Spread over cake and enjoy!