“Gluten-Free Girl and the Chef “is a great web site resource for learning how to cook – and especially how to bake gluten-free.

Gluten-free diets are for those who suffer from gluten intolerance, also known as celiac disease or who are sensitive to gluten. Foods that contain wheat, barley, rye and oats (bread, pasta cereals crackers, pastries, pies) any foods that contain flour. Gluten can hide in processed foods such as canned meats, sausages, processed cheese, canned soups, stock cubes, soy sauces. Always check food labels for additives and thickeners which may contain gluten – Hydrolysed Vegetable Protein (HVP) is common.


Foodie’s carries many gluten-free products and as more become available we will bring them into our stores: Amy’s, Bob’s Red Mill, Mary’s Gone Crackers, Nature’s Path, Enjoy, UDI’s, Bountiful Pantry, and Merry Tarts are a few of the brands we carry.

GLUTEN-FREE TEFF BROWNIES WITH CHOPPED HAZELNUTS, adapted from Kitchen Sense: More than 600 Recipes to Make You a Great Home Cook
4 ounces unsalted butter
2 ounces unsweetened chocolate
1 cup sugar
2 extra-large eggs, at room temperature
1 teaspoon vanilla extract
100 grams teff flour
2 handfuls chopped hazelnuts
2 handfuls semisweet chocolate chips
Preparing to bake:
Preheat the oven to 350°. Line a 8-inch baking pan with 2 pieces of tin foil, going opposite ways, leaving enough foil to hang over the edges. Grease the foil.
Melting the butter and chocolate:
Put the butter and chocolate in a microwave-safe bowl. Run the microwave for 1 minute. Whisk together the melted butter and chocolate. If there are any remaining chunks of chocolate, microwave for 30 more seconds. Stir well.
Making the batter:
Let the butter-chocolate combination cool until you can touch it. Add the sugar and stir until it is dissolved. Add the eggs, one at a time, stirring in between. Pour in the vanilla extract and stir. Add the teff flour and stir the batter thoroughly, with a rubber spatula, for at least 1 minute. Toss in the chopped hazelnuts and chocolate chips and stir until just combined.
Baking the brownies:
Pour the batter into the prepared pan and spread it evenly into the corners. Bake until the edges have begun to pull away from the pan and the center is just starting to set, about 20 to 25 minutes.
Removing the brownies from the pan:
Cool for at least 15 minutes. Lift both pieces of foil and the brownies out of the pan and cool on a cooling rack. Dig in. Makes about 2 dozen brownies.