See Us in the Houston Chronicle


See the article from The Houston Chronicle Business section, Feb. 9, 2012


Don’t let your gluten free college student go hungry! Now would be a great time to send a gluten free care package to your student at college. go to our website at and order online. It just takes a minute, and is something that will be so thrilling for your student. If they don’t have a lot of refrigerator space in the dorm, they can ask the dining room to store it in the freezer for them!

Going Gluten Free at Camp
We wanted to share a couple of stories about being gluten free at camp. We are not really sure which is worse, being the worrying mom or being the hungry camper. We have seen quite a few moms in the store lately stocking up on gluten free breads, cookies, cereals etc. to take to camp. Today Nick and Megan (a gf brother and sister duo) came in to load up on gluten free goodies for their trip up to Camp Ozark in Arkansas. Their mom shared with us that the camp doctor is a pediatrician here in Houston and her family is gluten free. We are happy to report that Camp Ozark really works with all the kids at camp who have dietary restrictions. Nick and Megan can go to camp not having to worry about what they can eat at camp and mom doesn’t have to worry either. We would like to give shout out to Camp Champions in Marble Falls, TX. This is the first year that Camp Champions has proactively ordered gluten free products through their food service provider. It turns out that Camp Champions has over 60 gluten free kids this summer. The best news of all is that the food service provider called us at Gluten Free Houston to help them supply Camp Champions with all their gluten free needs. On top of that we have received orders from camps all over the United States requesting gluten free items for their gf campers. It is great to see that more and more camps are becoming aware of the needs of our gluten free kids!
Have a happy and healthy gluten free summer everyone!

Our 100% gluten free products will be available starting Monday, March 14th in the afternoon at the Kroger at Alden Bridge, 8000 Research Forest Dr in The Woodlands. We will be giving out free samples of our cookies and cupcakes from 1pm – 4pm, so please join us tomorrow at Kroger. Look for our products soon in other Kroger stores in the Houston area!

This is a favorite of mine, delicious, spicy and good for any meal of the day. It is of Middle-Eastern origin. It is easy to make.

1/4 cup olive oil
1 jalapeno pepper, stemmed, seeded and minced
1 yellow onion, finely chopped
6 cloves garlic minced
1 teaspoon cumin
1 tablespoon paprika
1 28-oz. can crushed tomatoes with liquid
kosher salt, to taste
8 eggs
1/2 cup crumbled feta cheese
1 tablespoon chopped parsley
gluten free bread for dipping!

Heat oil in a 12″ skillet over medium high heat. Add chiles and onions and cook, stirring occasionally, until soft and browning, about 6 -7 minutes. Add garlic, cumin, paprika, and cook for about two more minutes. Add the crushed tomatoes along with one-half cup of water. Reduce heat and simmer, stirring occasionally, for about 20 minutes. Season with salt. Crack the eggs over the sauce. Cover skillet and cook until the eggs are set, about 5 – 8 minutes. Baste the sauce carefully over the eggs. Sprinkle the dish with feta cheese and parsley along with gluten free bread for dipping. Adapted from Saveur Magazine.

Sometimes I get tired of rice, but I never am bored with a delicious risotto! Warning: not a low-cal dish! Serves 4;

6 cups canned low sodium chicken broth (GF of course)
1/8 teaspoon saffron threads
9 tablespoons unsalted butter
1 small yellow onion, chopped
2 cups arborio or caneroli rice
1 cup grated parmesan cheese

Bring the chicken broth to a simmer in a saucepan over medium heat. Cover and keep hot. In another pan, melt 5 tablespoons of the butter, add the onions and cook till softened, about 3 minutes. Add rice to the pot and stir constantly until the rice is opaque, about 4 minutes.

Add 1/2 cup of broth to the pot of rice & onions and stir frequently, until the broth is absorbed, about 2 -3 minutes. add another 1/2 cup of stock and repeat this process. Repeat this process until all the broth is used, about 25 minutes total. Continue cooking rice until it is “al dente”, about another 3 minutes. Stir in the saffron threads.

Remove pot from heat, stir in remaining butter and half the grated cheese. Serve the risotto with the remaining cheese on the side.

Adapted from Saveur Magazine.

1 pound boneless chicken thighs or breasts, cut into 1-inch pieces

salt & pepper

1 tablespoon olive oil

1 teaspoon hot paprika

two cloves garlic, minced

1/4 to 1/2 teaspoon crushed red pepper flakes.

3.5 cups low sodium chicken broth

1 tablespoon tomato paste

2 cups quinoa

1/2 cups chopped chorizo

1 cup frozen peas

1/2 red bell pepper strips, preferbly fire roasted

3 tablespoons chopped fresh parsley

Season the chicken with salt and pepper.  Heat the olive oil in the Dutch oven, and brown the chicken pieces, about 2 minutes on each side. transfer chicken to a plate

let the pan cool off heat for a minute, then stir in the paprika, garlic and red pepper flakes into the oil.

Stir in the broth, and then blend in the tomato paste and then bring it to a boil over high heat.  stir in the quinoa and chorizo and cover.  reduce heat to medium and cook for 12 minutes.

Season with salt and pepper then stir the chicken back into the pot.  cover and let the mixture cook through, about another 3 minutes.  add a little more broth if needed.

When the chicken and quinoa are cooked through, stir in the red pepper strips and the peas.  Let the mixture sit for one minute, then stir in the parsley just before serving.

adapted from  “Whole Grains for Busy People” by Lorna Sass

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