Issue #10 Guest Edit by GFF Mag’s Erika Lenkert
by Erika Lenkert, GFF Mag
The Bread — Bread SRSLY’s sourdough is the unicorn of GF bread—gorgeously flavorful, moist, fluffy, and obsession-worthy.
The Pasta — Jovial. GF, organic, whole-grain, and made and beloved in Italy. Enough said.
The Flour — Replace wheat flour in your recipes with the same amount of Cup4Cup (the Thomas Keller-backed brand, which contains dairy) or Bob’s Red Mill 1-to-1 Baking Flour and no one will know the difference.
The Cracker —Pricy, yes. But there’s no better GF cheese-board addition than Potter’s.
The Entree — Everyone I know who’s tried chef Daniel Patterson’s Best EFFing Chicken recipe is obsessed with it, including me. The best part? It’s 2 ingredients and 1 minute of prep.
The Cookie — The Best Chocolate Chip Cookies EVER, Period.
The Restaurant — 2015 James Beard Award-winning chef Mark Ladner and team kill it with a world-class GF pasta experience at NYC’s Del Posto.
The Magazine — Shameless self-promotion, but I can honestly say you won’t find better recipes using whole ingredients than you will in GFF, which stands for Good F’ing Food as much as it does for Gluten-Free Forever.
*In honor of National Gluten Free Day, GFF is having a flash sale with 35% off everything on the site, include food gifts and subscriptions and back issues. Code is GFDAY35
Photo Credit: Chelsea McNamara