Baked Oatmeal with Cinnamon Rhubarb

Makes : 4 servings | Breakfast/Brunch Dairy Free

As we edge closer to the end of the spring rhubarb bumper crop, I invent ways to get my fix before the season fades away. My latest brainstorm hit while flipping through the pages of Heidi Swanson’s fabulous book, Super Natural Every Day, where she layers oats with bananas and blueberries in a unique breakfast casserole. I’ve been bored with my oatmeal lately, so what better way to wake my taste buds than with tart and tangy rhubarb? And so I set out to create a gluten- and dairy-free version. Start off by combining certified […]

Teff Waffles

Makes : 4 servings | Breakfast/Brunch

This week marks the one year anniversary of my blog, Notes from a Gluten-Free Kitchen. I never really envisioned myself as a blogger, but the experience of keeping this rather public cooking journal has been both a satisfying and challenging part of my year. I’ve loved having the opportunity to meet so many new friends, both “virtually” and at cooking events. I also appreciate the accountability that has come along with it. Working on new recipes and posts each week keeps me on my toes! Perhaps most importantly, though, the passage of time has taught […]

Buckwheat Pancakes

Makes : 12 to 16 pancakes | Breakfast/Brunch Vegetarian

Before I started my gluten-free adventure, I used to think of buckwheat solely as a stodgy staple of Eastern European fare. After some experimentation–a fun project given buckwheat’s many forms–I’ve grown to really enjoy the presence it brings to the plate. Buckwheat groats, kasha, cereal, flour, and soba noodles all claim space in my pantry. And contrary to its confusing name, buckwheat is gluten free. When I first got my hands on some buckwheat flour, I was intrigued by its light purplish color. Pancakes immediately crossed my mind as the first order of business. Most […]


Makes : 10-12 appetizer servings | Appetizers/Snacks , Breakfast/Brunch Dairy Free

My husband and I have mixed roots–a little Irish, touch of Alsatian, maybe a bit of German–but there’s decidedly not even a hint of Scandinavian heritage on either side of the family. In spite of that, last weekend we celebrated what has become our favorite tradition of the holiday season: Swedish Christmas. About six years ago, our dear friend (and Stockholm native) Catarina was missing some of her native Christmas traditions, and invited a group of us to share this special night with her family. We’ve gathered together every year since, feasting on pickled herring […]

Harvest Granola

Makes : about 6 cups | Appetizers/Snacks , Breakfast/Brunch Dairy Free , Vegetarian

I’m a big fan of eating savory foods for breakfast. And by savory I mean “this could be dinner” more than “how about some bacon and eggs”. It probably started around the time I went gluten free and realized I needed to stop munching on scones, bagels, muffins, pancakes, waffles and other sweet treats for breakfast. (I’ve since discovered fabulous gluten-free recipes for these things, of course.) My replacement for the sweets often revolved around eating dinner leftovers. Breakfast became a plate full of reheated vegetables, maybe some chicken or rice, a few slices of […]

Pumpkin Muffins

Makes : 12 muffins | Breakfast/Brunch Dairy Free , Vegetarian

Even though we’re only a week into October, you may already be overwhelmed by the number of pumpkin recipes floating around online. Well let me share a little secret: We food writers wait ALL YEAR to break out the pumpkin. You’re lucky if we can hold out past Labor Day! Pumpkin is the ultimate symbol of fall and the seasonal cooking that comes with it. Think kids running around the pumpkin patch, the Great Pumpkin, Thanksgiving pies, and the ever-popular pumpkin muffins. (I also think of braised beef with pumpkin and pumpkin ravioli, but that’s […]