Rebecca's Gluten Free Blog

Gluten Free in the Upper Midwest

DeLeo Brothers Pizza May 30, 2013

I recently tried this place out with my parents, as they’re big fans of this restaurant. and I can definitely see why..¬† the staff was very friendly and helpful!

although the gluten free pizza crust wasn’t the best I’ve ever had, it’s just nice to find restaurants that make the effort! (the regular crust looked amazing, by the way.. for your friends and family that go with you) and these guys seem like they’ve really put the effort in, making sure their toppings are gluten-free as well. and I don’t believe that they charged any extra for the gluten-free crust, like so many others do. I believe what they told my mother was that they don’t think people should be punished for their allergies. this is really nice of them, as I know those GF pizza crusts can be a lot more expensive to buy.

another nice touch is that although we can’t do the regular cheese, we can do goat cheese. and they happen to have a goat cheese for their pasta that they shredded for us instead of the regular. so that was a treat as well!

as I said, I can see why my folks are big fans of DeLeo Bros. it’s a nice, family-owned restaurant that goes out of their way for their customers!


Pillsbury Gluten Free! May 14, 2013

Filed under: Cooking & Baking,News — rebeccagf @ 12:37 pm

Pillsbury has just launched a line of premade gluten-free items! this includes cookie dough, pie crust dough, and pizza dough! they should be in grocery stores by August, so keep your eyes open for them!


My Gluten Free Favorites 2013 May 8, 2013

Triumph Dining recently came out with their “best of ” gluten free awards, and since it’s been years since I wrote about my favorite things, I thought I’d do an update a la Triumph Dining.



Favorite Pizza Sauce: Davanni’s (Green Mill is my second choice)

Favorite Pasta Sauce: HyVee Traditional

Favorite Enchilada Sauce: HyVee

Favorite Ketchup: Simply Heinz/ Heinz (beware of Organic Heinz though~ it used to contain gluten, not sure about currently)

Favorite Barbecue Sauce: Sweet Baby Ray’s Original

Favorite Mayonnaise: Vegannaise Grapeseed Oil “Mayo” (surprisingly way better and lighter than normal mayo, can’t go back to the regular now! at Whole Foods, Co-ops, etc)

Favorite Soy Sauce: San-J GF Tamari Sauce

Favorite Soup Broth (Beef): Full Flavor Foods packets

Favorite Soup Broth (Chicken, Vegetable): Whole Foods 365 Brand

Favorite Gravy: Full Flavor Foods, second choice is Imagine


Favorite Bacon: Oscar Mayer Sliced Bacon  (Hormel Black Label is my second choice)

Favorite Pepperoni: Hormel

Favorite Hot Dogs: Hebrew National (Beef), second choice is Oscar Mayer (Beef)

Favorite Italian Sausage: Kowalski’s (normal refrigerated store meats)

Favorite Summer Sausage: Johnsonville (Beef)

Favorite Rotisserie Chicken: Kowalski’s, second choice is Whole Foods

Favorite Ham: Costco (very cost-efficient!)

Favorite Deli Meat: Hormel Natural Choice (also Boar’s Head, which is more difficult to find)


Favorite Frozen Potatoes: Ore Ida Crispy Crowns (Whole Foods’ 365 Brand tater tots is my second choice)

Favorite Frozen Snacks: Trader Joes Beef Mini Tacos

Favorite Snacks on the Go: Trader Joe’s nuts and/or dehydrated fruits, second favorite are Lara Bars

Favorite GFCF chocolate chips: Trader Joes (really inexpensive!)



Favorite Gluten Free Pasta (cheapest): Tradar Joes Brown Rice Ziti

Favorite Gluten Free Pasta (tastiest): Bionaturae brand (any style)


Favorite Pizza crust (all purpose): Udi’s pizza crust

Favorite Pizza crust (Italian-style): Venice Bakery (order online)


Favorite Bread (all purpose): Whole Foods brand sandwich bread

Favorite Bread (most sandwiches, grilled cheese, anything requiring soft, fresh bread): Udi’s

Favorite Bread (thick or many toppings): Food For Life Millet Bread

Favorite Bread (splurge): French Meadow

Favorite Bread (dinner rolls): French Meadow (available at select restaurants only right now, like Donatellis and Victorias, not in grocery stores), otherwise Schar ciabatta rolls

Favorite Bread (Italian dipping bread): Venice Bakery’s flatbread (order online), second choice: Canyon Bakehouse’s Foccacia


Favorite Pancakes: homemade with this easy recipe

Favorite Bread Crumbs: Kinnikinnick Panko-Style Bread Crumbs

Favorite Croutons: Gillian’s Garlic Croutons

Favorite Pretzels: Glutino

Favorite Graham Crackers: Kinnikinnick S’Moreables

Favorite Crackers: Yehuda Matzo-Style Squares, Toasted Onion Flavor (available only before Passover, so stock up!)


Favorite Bakery (local): Bittersweet Bakery

Favorite Bakery (order online or on vacation): Babycakes

Favorite Donuts: Kinnikinnick, though I’ve been testing out many more lately!

Favorite Cookies (Baked): Liz Lovely Chocolate Chip Cookies (any of their GF cookies are amazing though!), second favorite is Enjoy Life Snickerdoodle Cookies

Favorite Sandwich Cookies: Kinnikinnick’s Kinnitoos (vanilla) and Josef’s Cinnamon O’s

Favorite Cookie Dough Mix (with no intention of baking): Cherrybrook Kitchen (egg-free)

Favorite Frozen Cookie Dough (with no intention of baking): French Meadow

Favorite GFCF “Ice Cream”: Good Karma Rice Divine brand (any flavor!)

Favorite Raw Food Treats: Pure Market Express (just moved out of MN, but still available online) – I highly recommend the “cinnamon rolls”


Favorite all-around: Pizza Luce (eggs benedict, pizzas, spinach dip, caesar salads)

Favorite Brunch: Pizza Luce

Favorite Seafood: Oceanaire

Favorite Steakhouse: Wildfire

Favorite BBQ: Dickie’s BBQ

Favorite Burgers; Five Guys AND Red Robin (Red Robin has unlimited steak fries and fantastic GF buns, Five Guys has better meat and toppings, state-fair-like fries)

Favorite Soup (Chili): Crumb Deli

Favorite Soup (Variety): Jason’s Deli

Favorite GFCF Pizza: Z Pizza (Pizza Luce and Pizza Ranch’s taco pizza without cheese tie for second)

Favorite Pasta: Victorias (in Rochester)

Favorite Asian: PF Changs

Favorite Mexican: Rojo (La Casita second, Don Pablos third)

Favorite Salads: Biaggis, second favorite is French Meadow

Favorite Raw Food/ Vegan: Ecopolitan

Favorite Fast Casual: Chipotle

Favorite Mall of America Restaurant: Cadillac Ranch

Most Anticipated (what I think could be a favorite all-around if I finally got there to try it out): Mad Jacks

Favorite Food Destination: Disney World, followed by Las Vegas


Favorite Cookbook: Artisanal Gluten-Free Cooking by Kelli & Peter Bronski

Favorite Baking Book: Gluten-Free Baking Classics by Annalise G. Roberts

Favorite Cookbook Series: Gluten Free Gourmet by Bette Hagman (in particular, her GF Comfort Foods Cookbook)

Favorite Magazine: Living Without

Favorite Blog: Gluten Free on a Shoestring, second favorite is Tartelette (only about half are GF, and are marked as such)

Favorite Local Chef: Angela Litzinger (she does cooking classes locally and has a wonderful blog with recipes and ebooks, all of which are GFCF)

Favorite GF Grocery Guide: Cecelia’s Marketplace


Recipe: (Gluten Free) Meatloaf, Grilled May 6, 2013

Filed under: Cooking & Baking — rebeccagf @ 1:50 pm
Tags: , ,

now that it’s FINALLY starting to warm up this year, I can’t wait to make my favorite recipe for the grill: meatloaf! I adapted my recipe from Weber’s Way to Grill in a few ways, which make it cook through much better and just adapted to my preferences.


3/4 lb. ground beef

1/2 lb. ground pork

1/2-1 cup GF breadcrumbs

1/2-1 cup chopped onions

1 egg

1/2 tsp GF Worhestershire sauce

1/2 tsp garlic

1/2 tsp salt

1/2 tsp pepper

1/2 cup GF BBQ sauce

1/4 cup ketchup


mix all of the ingredients together, except for the BBQ sauce and ketchup. divide into 4 mini-loaves, and place on pre-heated grill. the heat should be around 300 degrees optimally, or as low as you can get it if higher. after the bottom starts getting a little crispy, flip them over. mix the BBQ sauce and ketchup together. start with a quarter of this mixture in a bowl and grab something to baste the outside of the meatloaf with it. smear the sauce all over the sides and top of each mini-loaf. if you need more sauce, get it, just use a new utensil to add it to your bowl, so you don’t contaminate the rest of it with semi-raw meat juices. after the inside temp of the loaf hits 165 degrees or so (to your taste), take them off and slice them up. with these mini-loaves, there should be plenty of crispy edges, and by grilling you avoid the slimy fatty oil layer that forms when you bake it in the oven. I never liked meatloaf until I tried this grilling method, and now it’s one of my favorites! I hope you enjoy as well!


Recipe: (Gluten Free) Macaroni & Cheese May 3, 2013

Filed under: Cooking & Baking — rebeccagf @ 8:48 am

this is the easiest recipe and one of them most-requested dishes I make, no matter what the age.


16 oz package of (gluten free) pasta: I recommend Trader Joes GF Ziti for $2 a package

8 oz shredded cheese mixture (I mix 2 kinds of goat cheese: cojack and mild cheddar)


cook the pasta according to the package. strain with a plate over the edge of the pot (DON’T use a strainer, you need a tiny bit of watery liquid left with the noodles and a strainer is too efficient). then dump in the shredded cheese and mix while it’s still warm. and then it’s ready!

I used to make a whole fancy cheese sauce, and after a few failed attempts, just made it this way one day. it was so easy and tasted far better (and creamier somehow) than any of the fancier sauces did anyway! so keep it simple and enjoy!


Drunken Noodle May 2, 2013

I visited the Drunken Noodle in East Grand Forks, MN a few months ago. I’d heard that people seem to love the Fargo location. I didn’t have quite as good of an experience in EGF, but it could’ve just been a fluke.

they had a nice page-long list of gluten free meals. but when I asked, just to verify, if they use a fresh pot of water for the gluten free orders, the answer came back “no”. they of course did it for us after I requested. but just beware that if you go there, you should make sure to ask that question.

I also tried the fried rice. and both items I tasted were quite good. the rest of my party loved it, and it was perfectly fine for me.

I just get more hesitant when restaurants don’t seem to understand that they need a new pot and new water from the regular meals. it makes me wonder what else they don’t know… so I will probably stick with other restaurants in the Grand Forks area that I know and trust more. however, this could’ve just been a fluke, maybe the other cooks usually know better, I’m not sure.

the food is really tasty, and if you take precautions it could end up being a great option. just make sure to get more information when ordering.