The Rochester Gluten Free Guide Winter 2017 | Pre-Order


The Rochester Gluten Free Guide Winter 2017 is back and available to Pre-order for FREE


I am pleased to announce that The Rochester Gluten Free Guide (RGFG) is back. Bigger! Bolder! and Better than ever for Winter 2017!

The Winter 2017 is our first ever expanded digital issue which means more content on living your best holistically well and gluten free life. The Winter 2017 issue can be pre-ordered for free today and will be released digitally on January 22, 2017

The digital edition is FREE and comes in an expanded e-book PDF format making it readable on any tablet, smart phone, or e-reader device. The RGFG is released seasonally four times per year in the Winter, Spring, Summer, and Fall. Each digital & print issue includes:

  • Full color content
  • Full color recipes and photos
  • Health and wellness articles written by industry leaders and experts
  • New gluten free products, deals, specials, and coupons from local and national gluten free brands
  • New and exclusive content by theglutenfreechef, Calvin Eaton
  • And much more…

In addition to the free digital edition, The RGFG can be purchased in a full color print edition via an annual subscription of just $20/4 issues.

The RGFG can also be purchased in a full color print edition via an annual subscription at a special low cost of $20

Pre-Order your FREE digital copy by clicking the button below



Twelve Days of Gluten Free Cookies | Brown Butter Pecan Chocolate Chip Cookies (Day 2)

Our Twelve Days of Gluten Free Cookies countdown continues with this A+mazing Brown Butter Pecan Chocolate Chip Cookie recipe.  A combination of scratch made rich nutty brown butter, pecans, and chocolate chips make these cookies irresistible. I promise they’ll be barely cooled before you are popping them in your mouth one..two…gone.

Brown Butter Pecan Chocolate Chip Cookies


1 ¾ cups gluten free all-purpose flour blend
½ teaspoon baking soda
1 teaspoon kosher salt
1 ½ cups bittersweet chocolate chips
1 teaspoon sea salt, save
1/2 cup pecans toasted and chopped
1 ¾ sticks unsalted butter
½ cup granulated sugar
¾ cups packed brown sugar
2 teaspoons vanilla extract
1 large egg
1 large egg yolk


Pre-heat the oven to 375 degrees.

  1. Whisk flour, baking soda, and salt together in a medium bowl. Set aside.
  2. Heat the butter in a cast iron skillet over medium-high heat until melted, and then continue to cook, swirling the pan constantly until the butter is dark golden brown and has a nutty aroma. About 6 minutes.
  3. Remove skillet from the heat and transfer the butter to a large heatproof bowl.
  4. Let cool slightly and then refrigerate for 15-20 minutes until the butter is slightly solid but not hard.

Add the cooled butter along with:

  • Both sugars,
  • Salt
  • and vanilla to a mixing bowl and using hand mixer, mix until light and fluffy 3-5 minutes.


  • Large egg
  • Yolk
  • and vanilla until the mixture is smooth.
  • Add the flour mixture to the wet until just combined.
  • Fold in chocolate chips and pecans
  1. Using a ice cream scoop place dough on baking spray prepared cookie sheet in rows of three.
  2. Sprinkle each cookie dough ball with sea salt.
  3. Bake cookies 1 tray at a time until cookies are golden brown around, about 11 minutes.
  4. Let the cookies cool for 10 minutes, then transfer to a wire rack to cook completely before serving.


Twelve Days of Gluten Free Cookies | Grain Free Double Chocolate Cookies (Day 1)

Happy Wednesday

I’m in shock that we are midway through the last month of 2016. In celebration of this milestone and the fact that Christmas is just 12 days away, we are bringing back our twelve days of gluten free cookies series.

How does it work?

Every day for the next twelve days we will feature a gluten free cookie recipe. Many of them will be originals but a few will be pinterest favorites and a few tried and true classics featured here on the blog or in my personal recipe collection. As far as I’m concerned, cookies make life sweeter and better. I’ve blogged about my love of eating cookies (notably chocolate chip) and it’s my hope that you like, love, share, and most importantly bake the cookies that made this year’s countdown.

Grain-Free Double Chocolate Cookies


1/2 cup (1 stick) softened unsalted butter
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg
2 teaspoons vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cocoa powder
1/2 cup semi-sweet chocolate chips
1/2 cup chopped walnuts


  1. Preheat oven to 350ºF.
  2. Cream together the butter and sugars .in stand mixer or using a hand mixer
  3. Add the egg and vanilla and mix until combined.
  4. Mix together the soda, salt, and cocoa and add to the wet ingredients, mixing until combined. Fold in in the chocolate chips and nuts.
  5. Bake for about 10 minutes on a silpac