· Biaggis in Illinois (looks like they have locations across the country with GF menus)
· Swirlz Cupcake Bakery in Chicago (delicious GF cupcakes)
· Two Urban Licks in Atlanta, GA
· Friedman’s, located in Chelsea Market in NYC
· Amici’s East Coast Pizzeria on Lombard in San Francisco
· Corbett Fish House and Hawthorne Fish House in Portland,OR. Full GF menu with fried, battered fish.
· Mariposa Bakery in Oakland, CA but also can be found in select stores including Oregon, California, Canada, Colorado, Ohio, Washington, etc.
· Risotteria in NYC
· Da Lucianos in Chicago (see my blog post here about it)
· Rose’s Bakery (all GF), Big Bowl, Chicago Diner, Mana, Adobo Grill & Da Lucianos all in Chicago
· Petes New Haven Apizza in Washington DC

If you have restaurants that you think deserve a shout-out, leave them in the comments for our readers. Thank you to all of our Tweeps for sharing the GF dining love! Here are just some of their comments:

“Risotteria in NYC! You get gf breadsticks when you sit down! Friendly staff! Pizza, salads, risotto, panini- all gf!”~Lesliemac59

“The best treat I have had was deep fried fish and chips at Corbett’s in Portland, Oregon- all GF and ever so tasty!” ~Bisby

“Two Urban Licks in Atlanta is the best! The chef goes through the menu line by line to accommodate the GF diners. Great place!” ~GingerCM

“Amici’s East Coast Pizzeria on Lombard in San Francisco. Gluten free sign on the window and they have Red Bridge.” ~Glutenfreemaps

• 1/2 cup rinsed quinoa
• 1 medium carrot, cut in large chunks
• 4 scallions, thinly sliced
• 15 ounces great northern beans, drained and rinsed
• 1/4 cup plain dried breadcrumbs
• 2 egg whites, lightly beaten*
• 1 tablespoon garlic powder
• Coarse salt
• Ground pepper

Directions

In a small saucepan bring 3/4 cup of water to a boil; add quinoa, cover, and reduce heat to low. Cook until liquid is absorbed, 12 to 14 minutes; set aside.

In a food processor, pulse carrot until finely chopped. Add cooked quinoa, the scallions, beans, breadcrumbs, egg whites, garlic, salt, and pepper; pulse until combined but still slightly chunky.

Form mixture into four 3/4-inch-thick patties. If too soft, refrigerate 10 minutes to firm. In a large nonstick skillet, heat oil over medium; cook burgers until browned and cooked through, 8 to 10 minutes per side.

*Egg whites could easily be substituted with Flaxseed Meal. Simply whisk 1 Tbsp Flaxseed Meal with 3 Tbsp water and let sit for 1 minute- add as you would an egg.

(Note: I am completely phobic of frying things, so I bake these at 400°F for 15-20 minutes a side. Since there are only two of us, I wrap the two remaining uncooked patties in wax paper and freeze them. I also like to mix 2-3 Tbsp of Flaxseed Meal for added nutrition.)

I got to play around the kitchen and discover recipes using the Gluten Free Cornmeal and Gluten Free Corn Flour. Here are the recipes I came up with. Enjoy!

Gluten Free Cornmeal Pancakes

Gluten Free Corn Pancakes

¾ cup GF Cornmeal
½ cup Tapioca Flour
¼ cup Potato Starch
2 tsp Baking Powder
½ tsp Salt
¼ tsp Xanthan Gum
1-¼ cups Milk
2 Tb Oil
1 Egg, lightly beaten

In a medium bowl, whisk together the dry ingredients. Add the milk, oil and egg to the dry ingredients and whisk to incorporate until smooth. Prepare the griddle by heating it on medium high heat, or 350°F, and lightly oiling it. Pour the batter by ¼ cup onto the prepared griddle and cook until bubbles start to form, about 2 minutes. Flip the pancakes and cook the other side until the pancakes is cooked through. Serve with your favorite toppings. Makes 10- 4 inch pancakes.

Gluten Free Brazilian Corn Cookies

Brazilian Corn Cookies

1 cup Corn Flour
½ cup White Rice Flour
½ cup Corn Starch
1 tsp Baking Powder
½ cup Shredded Coconut
½ cup Evaporated Cane Juice
1 Egg
½ cup Butter

Mix dry ingredients together; set aside. In a separate bowl, cream together the butter, egg and sugar. Add the dry ingredients and blend until smooth. Make 1-½ inch balls with the dough and place on greased baking sheet. Flatten the balls gently with the palm of your hand. Bake at 350°F for 12 minutes, or until golden brown. Makes 2 dozen cookies.