Here I was, just checking my e-mail, when I stumbled upon one from a friend, tipping me off about a “new” business that makes certified organic, kosher, gluten-free, and vegan friendly snacks called Pure Sweets.  Even though I’m gluten-free, it’s always hard for me to imagine something tasting good that also contains no egg or dairy in it. WOW was I surprised! The array of goodies, ranging from trail mixes and crispy bars to flourless cookies and mini macaroons, made my mouth water.

That e-mail prompted me to contact Andrea Kyan of Pure Sweets, and before I knew it, I was pulling up to the front door of an old stone church built in 1872, nestled in East Falls (Philadelphia) at the corner of Krail and Indian Queen Lane. I was breathless.  The stained glass radiated on this sunny, spring day, and I felt a zing of adventure as I pulled open the heavy door and walked down a remodeled hallway to find Andrea herself and her amazing part-time employee stuffing boxes full of trail mix (that is also GLUTEN-FREE!) to send off.

Her warm, effervescent smile lured me in as she showed me around her small, organized, and efficient production space.  Not only was I getting a glimpse of her kitchen, but a bit of her soul.  Andrea is an energetic, driven, and creative young woman who has found her passion playing chemist in the kitchen instead of behind the closed doors of a lab.

Her journey to the kitchen is a winding one, beginning with her studies of Physiological Psychology and East Asian Studies at Smith College, to studying herbal medicines in China, to focusing on Buddhism in India.  Then she took a job teaching English in Taiwan before embarking on a journey of silent meditation in Burma.  Medicine was still in her blood, so she began a post-baccalaureate pre-med program at Bryn Mawr College, followed by work in HIV/AIDS research.  The research refocused her awareness of food as medicine, and so began her latest venture as the owner and creative chef behind Pure Sweets.  

I got to sample decadent cardamom and orange cookies.  Like the movie Water for Chocolate, Andrea has the unique ability to infuse her passion into her baking.  I could taste that passion with the subtle punch of this delicate cookie.  It was AMAZING, and I’m not usually one for fruity, Indian spices for dessert.

Like the name claims, these “Pure Sweets” are made with the highest quality ingredients, which I can attest to, as Andrea let my fingers linger across her raw ingredients, reading labels which only had one ingredient in them, i.e. almonds, and telling me the processing story behind each ingredient, for example, how and where her cocoa is harvested.  The base of her treats might also come from fruits and vegetables like beets, sweet potatoes, and berries, to nuts and seeds, to spices and sweeteners like lavender, dark chocolate, and maple syrup (just to list a few).  Every ingredient that she showed me comes from as close to its origin as possible, and it is 100% gluten-free.

After giving Andrea a bottle of my homemade vanilla extract, and learning that she took a trip out to California to learn how to make fruit preserves, I promised to invite her fruit picking and preserving with me this summer.  I let her return to filling boxes as I collected my samples to take on the road with me.

Once home, I was anxious to rip open my box of cookies, but I didn’t think it would be fun to sample them alone.  Instead, I put them in my freezer as Andrea suggested, waiting for the perfect moment, which came almost a week later when the occupants of my household grew from me to a few friends, my parents, and a few kids.  From the flourless cookie category we sample The Kitty, The Frog, The Dingo, The Ape, and The Panther.  We also sampled mini macaroons called The Owl and The Poodle.  We couldn’t get enough and were completely spoiling our dinner with a 5 o’clock snack.

Here are our top three favorites:

1. The Dingo – As described in Pure Sweets’ 2012 Menu: “Roam wild with a rustic almond butter cookie dipped in dark chocolate.”  This soft cookie had a shortbread-like taste and texture made of almond butter. The dark chocolate rim softened the sweetness of the cookie.  I personally am not a dark chocolate person, but LOVED the cookie itself.  It was everyone’s favorite with such an unusual flavor that we thought we’d make a trip to Pure Sweets just for this one. We wondered how this cookie would do with a white chocolate rim as well.
2. The Owl – As described by Pure Sweets: “Hoot away with chocolate dipped vanilla bean macaroons topped with salted almonds.”  This moist macaroon was like eating a gourmet Almond Joy.  The smooth chocolate bottom gave way to a textured coconut taste.  This was superior to any store-bought or other macaroon I have ever eaten.  The salted almond on top added just the right amount of salt to the sweet.  We were also wondering what the macaroon might look like if it had the salted almond pieces uniformly through it.
3. The Kitty – As described by Pure Sweets: “Strike an attitude with orange cardamom cookies ideal with tea.”  The orange essence mixed with cardamom gave way to a subtly sweet flavor. I typically do NOT care for citrus in my sweets, but I just loved this one.  The moistness of the cookie was almost cake-like, without all the crumbling.

We thought of a few ways that these cookies could be used:

• crushed to use as a pie crust
• the cookies for a gluten-free ice cream sandwich
• in place of graham crackers for s’mores
• crumbled for a topping over ice cream

Pure Sweets are truly one-of-a-kind treats.  They are a delicacy that I would bring over for dessert to someone’s house, serve at my own party, or freeze and sneak for midnight snacks. I want to thank Andrea for taking the time to share a part of herself, her insights, and her phenomenal sweets with me.

Pure Sweets are made to order and can be purchased directly by contacting info@puresweets.com or going online to the website: www.puresweets.com.  You can also find them in the Philadelphia area at Whole Foods Callowhill and South Street as well as One Shot Coffee and Ultimate Coffee. They are also being carried in New Jersey at the Natural Harvest Market in Mullica Hill.

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Some people have sugar plums dance through their heads at night, but I have gluten-free muffins and cakes dance in mine (particularly the ones with the crumble goodness sprinkled on top). Seeing how I dream about gluten-free goodies, you can imagine how excited I was when I opened this box of gloriousness that had my name on it.

I couldn’t believe that this was all for me. It was like Christmas morning, except it was mid-April at 5:30 pm. I also received a very nice letter from the Yumbana man, Chris Lehn, describing the products he sent me.

With so much gluten-free greatness in one place, I knew I had to have a plan of attack. This was very critical so I could enjoy the taste of each goodie, but not overdose on yumminess. So, what I did was chronicle my gluten-free Yumbana journey by taking a picture of the product, cutting a sliver off (more or less…heavy on the more), and sampling the taste. I was sure to take detailed notes that would come in handy while writing my review.

The first thing I sampled was the Pikes Peak Cookie, which is a gluten-free oatmeal, walnut and chocolate chip cookie. I don’t think my taste buds were fully prepared for what was happening. The cookie was absolutely wonderful, forcing me to alter my plan of cutting a “sliver,” and instead eating the entire cookie. Having been gluten-free for some time now, I have had my share of cookies that have looked good to the naked eye, but then end up hard, crumbly, and disappointing. Folks, that is NOT the story with the Yumbana Shoppe’s Pikes Peak Cookie. The cookie was moist, had the perfect blend of gluten-free oatmeal, walnut, and chocolate chips, and gave me all the hope I need for the gluten-free future that lies ahead of me.

After I failed to practice my self control with the cookie, I moved onto the Mt. Elbert Muffins – a chocolate, banana, walnut and chocolate chip masterpiece. The first thought that ran through my head as I ate my so-called “sliver” was, “I don’t need a birthday cake this year…all I need is a warm Mt. Elbert muffin with a candle stuck in it.” The muffin was fluffy and moist, and I didn’t even need a drink to go with it (like you would usually need with a gluten-free treat). I also prefer to think that the muffin was somewhat healthy since it had banana in it, so I suggest you do the same.

Next up on the roster was Yumbana’s Mt. Evans Muffin – a banana, walnut, chocolate chip blend of heaven. All I could think of, as I chewed in bliss, was that this muffin was the gluten-free version of the most amazing banana nut bread I had ever tasted. Also, when you heat up the muffin for just 15 seconds, the chocolate melts as you pull it apart. Seriously, it was just glorious. I wish this greatness on every gluten-free person in the world.

Now, seeing how amazing I thought the Mt. Evans Muffin was, it was going to be a tough act to follow, but the Mt. Princeton pumpkin and pecan muffin stood its own ground. As I cut off a piece of the muffin to try, I was very excited to see if it would measure up. Pumpkin muffins always had a special place in my heart because they were always one of my favorite Fall baked goods, as my mom always made them for us growing up. We have made gluten-free pumpkin muffins the past few years, and not to sound like a Debbie Downer, but they just didn’t taste the same as the real, gluten-filled thing. But, good thing Yumbana puts the “YUM” in gluten-free, because this muffin was fantastic! It was soft and warm; I felt like a kid eating my mom’s fresh muffins right out of the oven! The Mt. Princeton muffin had the perfect amount of spice, and the little pecans were a little treat in each bite. No offense to my mom’s baking, but thanks to these muffins, I now know her baking will just never measure up.

The final muffin in the lineup was the Mt. Lincoln Muffin – a blend of carrot, raisin, and walnut. I knew that this one would be my mom’s favorite, since she’s in L-O-V-E with carrot cake. I am not too partial to the whole “veggie-flavored” cake business, but with what I had tasted up to this point, I knew I would like it. The muffin of course had the same moistness that the others had, and was blended perfectly with the carrots, raisins, and walnuts. My mom loved the muffin (just as I expected her to), and since I’m such a lovely daughter, I will let her have the three Mt. Lincoln Muffins that are currently in the freezer waiting for that perfect “I really need a muffin” morning.

As wonderful as these five treats were, the fun did not stop here…but I had to. A girl can only handle so many muffins before she feels like she’s getting her own “muffin top.” That being said, I took a break, and decided I would sample the remaining two products – the  Mt. Sneffels lemon coffee cake, and the Mt. of the Holy Cross crumble cake, at a later date.

About a week later, as I was waking up on a beautiful Sunday morning, I thought to myself, “I sure could use a Yumbana Shoppe coffee cake for breakfast,” and quickly hopped out of bed. I made my way to the kitchen, heated the muffin up for a brief 15 seconds, cut it in half, and told my mom breakfast was served!

We each had half of the muffin and were both in bliss. The other products I had sampled were straight from the box, but I had frozen this coffee cake, thawed it, and was worried the product would not be as good…I was wrong. The coffee cake was still very moist, and the crumble topping was to die for! My mom put butter on her half, but I felt no need to do so, and enjoyed the muffin in its natural, Yumbana form.

The final goodie to try was the Mt. of the Holy Cross sour cream, raspberry crumble cake, which I dove into just a few hours later.

O.M.G. It was the BEST gluten-free treat I have EVER tasted.

Once again, this had been frozen for a period of time, but it lost none of its amazing-ness. It was moist, rich, and I couldn’t stop eating it. The layer of raspberry was sweet and good (but obviously still healthy, acting as my serving of fruit…right?). The top of the crumble cake had gluten-free oats, and I was literally eating them by the spoonful as they fell off the top of the cake.

I initially cut a slice of the cake, thinking I would save the rest for later, but that didn’t happen. Sometimes you have to ignore that little voice in your head that says, “Slow down, this isn’t your last meal,” and just go hog-wild (which I did). This is hands down the best gluten-free baked good creation I have ever tasted. I recommend this to anyone and everyone that has functioning taste buds.

I think you can tell by this review that these products are stellar. I have been ranting and raving, and if I were you I would be jealous that I didn’t get this box of goodies at my doorstep. Sadly, that’s just how the cookie (or muffin) crumbles. Don’t shoot the messenger, just listen to my message: Order your own Yumbana Shoppe goodies now!

But, after all these kind words, I do have one criticism. Not that it would have stopped me, or made me think twice about eating half a crumble cake in one sitting, but there were no calorie amounts listed on the products. As I said, this wouldn’t have stopped me, but it is something to think about. I don’t think any of us eat muffins, cake, and cookies on a daily basis, seeing as they are meant to be “treats,” but it is still nice to know just how many calories are in those few slices of heaven.

Either way, I’m still going to enjoy every second of the food I still have to eat. I won’t care about how many calories are in my muffin/cookie/crumble cake, because in that moment in time, nothing else will matter except how happy my taste buds are.

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After receiving a package of gluten-free samples from Just Ask Josh, I was overcome with joy. First because I knew the product would be good, and second because the box looked huge. In this box there were two products, the first being gluten-free brownies and the second being gluten-free cookie dough.

Before we delve into how the products looked and tasted like I first have to tell you why these products were immediately great. A large issue I have when making gluten-free brownies is that it requires making it from a mix and takes a little bit of work. The brownies from Just Ask Josh are pre-cut brownies packages that require a little bit of heating, although you can eat them straight out of the box. They are much simpler to make and easier than any other brownie product I’ve found. The brownies actually look and taste delicious. They come in these tins that make it easy to cut and eat or serve. The brownies when heated taste delicious.

I give fair warning when I say that they do not taste like brownies made from a mix; they taste like brownies you can buy from a store. The brownies are soft in the middle, very chocolaty and crunchy at the ends. The brownies are so versatile, they can easily be used for everything from a quick snack to the base of a brownie sundae – which, might I add, is a delicious use of the brownies.  Although not yet available online, the brownies will soon be available at the Just Ask Josh website. They are also available at many stores.

The pre-packaged, pre-cut cookies are alike in many aspects. They are easily made, taste delicious and are very versatile. The cookies come in frozen circular mounds that are quite large. The beauty of this product comes from how easy it is to make. Unlike many other cookie mixes Just Ask Josh’s cookies are pre-cut and require very little work to make. They take a couple of minutes in the oven to be a delicious gluten-free chocolate chip cookie.

The gluten-free cookies taste very much like normal gluten-filled cookies. The only real issue is that, unlike many other cookies, if you do not eat the cookies a couple of days after baking them, they get very hard. Considering the fact that the cookies are really delicious, I do not think that will be an issue. There will probably be no more cookies left after you bake them. Just like the brownies, you can buy the cookies online very soon on Just Ask Josh’s website.

Both products are certified gluten-free and kosher. These products are a very good treat to keep at home for a quick snack after school or work and go perfectly with any dessert.

Related Content:

Gluten-Free Hot Products review: Immaculate Baking Co. Gluten-Free Cookie Dough

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WayFare’s “We Can’t Say It’s” line of non-dairy foods takes dairy-free to the next level. Instead of using soy, WayFare’s dairy-free cheeses, sour cream, and puddings are made with 100% natural gluten-free whole grain oats. In addition to being dairy-free and soy-free, all of Wayfare’s products are also certified gluten-free, making them a safe and healthy option for individuals with celiac disease.

As great as it can be to have a healthy dairy, soy, and gluten-free option, the product still has to taste good. Although I cannot say WayFare’s products taste exactly like their dairy counterparts, they are all very creamy and flavorful.

WayFare’s “We Can’t Say It’s Cheese” is available in four flavors: Cheddar-Style Spread, Hickory-Smoked Cheddar-Style Spread, Cheddar-Style Dip and Mexi Cheddar-Style Dip. All four flavors are very thick and smooth. The flavor for all four of these is very intense by themselves. However, when used as a dip or spread, or when mixed with other ingredients like salsa, the strong flavor works. All of WayFare’s “We Can’t Say It’s Cheese” products melt so easily, making them a great choice for dairy-free nachos.

Similar to WayFare’s dairy-free cheese dips and spreads, their “We Can’t Say It’s Sour Cream” does not taste identical to its dairy counterpart. But its smooth texture and strong sour flavor make it a great replacement in recipes that call for traditional sour cream.

WayFare’s Pudding is available in three flavors, Chocolate, Butterscotch and Vanilla. All three are very creamy and taste amazingly close to standard pudding made with milk.

To learn more about WayFare and all of their dairy-free products visit www.wayfarefoods.com.

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I always think of myself as a connoisseur of gluten-free flour mixes, since I never have enough time to make my own from scratch.  The National Foundation for Celiac Awareness (NFCA) tipped me off about 1-2-3 Gluten Free, Inc., a mother-daughter company that makes multipurpose gluten-free flour mixes as well roll, pancake, cookie, pound cake, devil’s food cake, brownie, muffin, and cornbread mixes, to name a few! In addition, all of their products are produced in a dedicated gluten-free facility, also free of wheat, dairy, casein, eggs, peanuts, tree nuts and soy.  If you still had any concerns, they are certified gluten-free and Kosher Parve.

1-2-3 Gluten Free got its start when owner Kimberlee, already diagnosed with celiac disease, learned her nieces and nephews also have celiac disease.  Kimberlee felt like the sacrifice of gluten foods was not a big deal to her, but to see her family members mourn the loss of those goodies motivated her to take action.  She began creating food that was enjoyable and edible for individuals with celiac disease and their non-celiac friends alike.

I decided to test 1-2-3 Gluten Free Olivia’s Outstanding Multi-Purpose Flour Mix, which as I learned is as easy to use as saying 1, 2, 3!  Most gluten-free food has not been fortified like many of its gluten counterparts, but not so with 1-2-3 Gluten Free!  Not only does the mix contain rice flour, potato starch, tapioca starch and xanthan gum, but it is also fortified with niacin (vitamin B3), reduced iron, thiamin mononitrate (vitamin B1), riboflavin (vitamin B2), and folic acid (vitamin B9).  I decided to try this enticing mix in three different baking experiments to see how it tested overall.

I made buttermilk pancakes with and without blueberries, lemon squares/bars, and banana muffins.  In each testing round, I weighed the flour instead of using its equivalent cup measurements, since gluten-free flour is generally denser than gluten-containing flour and usually requires a bit less of it in baking products.  In all three cases, I had several people of the gluten-friendly world sample the products as well.The buttermilk pancakes came out beautifully, browned on the top and bottom with white fluffy edges.  They felt light in your hand and equally light in the mouth.  Somehow, the buttermilk flavor was not as strong in these, but didn’t seem to deter us from eating them.  They were of a marginally chewy consistency, different than I am used to, but not bad.  I did detect a slight aftertaste, which I would guess was due to the extra vitamins in its fortification. My daughter didn’t complain once, and devoured the whole plate before more could come off the griddle!  We even tried throwing some blueberries in, which added a burst of sweetness.  We thought the pancake batter would easily accommodate your choice of fruit or even gluten-free chocolate chips. And of course, what are pancakes without maple syrup?

Next, I made my mom’s amazing lemon square recipe that never fails.  There is a bit of flour in the lemony filling on top and the bottom layer is dough made up of lots of flour.  The end result was gorgeous.  I certainly could not tell a difference between these and the one my mom makes.  The lemony filing coated my mouth with a tangy and sweet jelly, while the crust crumbled along with it.  The taste was brilliant, but my testers and I wished the crust held together a bit better, and my mouth also had that aftertaste feeling.  Still, it makes an excellent dessert or snack at any time of day!

The final test was my banana mini-muffins to which I also added a bit of shredded carrot and squash.  The flour rose splendidly and did not deflate once the muffins were removed from the oven.  There was a light, sweet, moist taste to them.  Though the overall taste was great, that chewiness that I experienced in the pancakes, I also experienced in the muffins.  It gave them a gum-like quality that while was not bad, was not necessarily what I was expecting.

Overall, the products cooked out flawlessly and the taste was terrific.  Only the consistency wavered a bit from what I remember of the old-fashioned gluten days.  Thank you to those as 1-2-3 Gluten Free for the opportunity to test and review their product!

-Annsley

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If you have been on CeliacCentral.org lately, you may have noticed a banner that looks like this:

Click on it and you’ll arrive at NFCA’s Gluten-Free Holiday Central, a microsite filled with gluten-free recipes and advice to help you through the holidays. Since Nov. 16, we’ve also been running our Gluten-Free Holiday How-Tos, which include our Gluten-Free Holiday Tip of the Day and special blog posts and exclusive tips from four of our gluten-free blogger friends.

So far, we learned “How to Survive Your First Gluten-Free Holiday” from Shirley Braden of gluten free easily, and Silvana Nardone of Silvana’s Kitchen and Easy Eats taught us “How to Host a Gluten-Free Holiday Your Kids Will Love.” This week, Rachel Begun, RD, explained “How to Fit a Fruit or Vegetable in Every Gluten-Free Holiday Dish.” Next week, we’ll feature our capstone on “How to Keep Your Gluten-Free Holiday Low Fuss and Low Cost,” with Carol Kicinski of Simply…Gluten-Free.

Now, getting some pearls of wisdom from these ladies is a gift in itself, but we wanted to sweeten the deal by offering up some giveaways. Our friends at Crunchmaster were more than happy to oblige and gave us enough loot for 5 giveaways: 4 weekly prizes consisting of $40 worth of Crunchmaster crackers, and 1 Grand Prize of $100 cash + $40 worth of Crunchmaster crackers.

We’ve already given away 2 weekly prizes, but there’s still plenty of time to enter the remaining giveaways. Here’s how:

Enter the weekly giveaways by signing up for each of the remaining Gluten-Free Holiday How-Tos eblasts:

• Gluten-Free Holiday How-Tos Eblast featuring tips from Rachel Begun, RD (Deadline to enter: Dec. 9 at 12 noon ET)
• Gluten-Free Holiday How-Tos Eblast featuring tips from Carol Kicinski (Deadline to enter: Dec. 16 at 12 noon ET)

By entering the weekly giveaways, you’ll automatically be entered to win the Grand Prize. Winners will be notified via email.

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I was a bit skeptical when I poured a few cups of Rigatoni into a pot of boiling water.  With nothing but corn to hold it together, I figured it would get gummy or fall apart while cooking. Not the case. The pasta cooked to a nice al dente, and held up even when I added it to my “meat” sauce (I mixed tomato sauce with spinach, onions and crumbled veggie burgers). It didn’t taste like traditional wheat pasta, but it didn’t taste artificial either. Just a hearty bowl of starchy goodness.

Kristin gave Nonna Grazia Spaghetti a whirl and was impressed by how much it smelled like traditional pasta while it was cooking. She also found the taste similar to gluten-containing pasta. Her recipe tip? Use canned salmon for a quick and inexpensive way to get your Omega-3s.  Mix with garlic, rainbow Swiss chard and olive oil and pour over gluten-free pasta for a healthy meal.

In addition to the gluten-free pasta, Nonna Grazia sent us samples of gluten-free soft nougat, including Nougat Passion bars and Almond and Cocoa “Sofficiona” (soft nougat cake). As expected, the nougat is very sweet and chewy – not for those who prefer a dessert that’s low in sugar.

What’s nice about the nougat, however, is that it contains nuts and/or dried fruits throughout, which counter the sweetness and add texture to each bite. The Sofficiona was the most unusual, as it seemed more fit for eating with your hands than with a fork. It also is a very large slice, so it’s best shared with friends.

To learn more about these gluten-free products, visit LucaSanti Foods on Facebook.

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That’s the impetus behind Izzi B’s Allergen-Free Cupcakes. The cupcakes are free of wheat, soy, eggs, gluten, dairy, nuts, casein, refined sugars, honey, seeds and apples. They’re also made in a dedicated allergen-free facility to avoid any cross-contamination risks.

Izzi B’s namesake hails from the founder’s daughter, Isabella, who was diagnosed with an egg allergy right before her 1^st birthday. The diagnosis sparked the idea for a cupcake that all kids could enjoy, regardless of food allergy needs.

The cupcakes are baked fresh and then frozen for shipping, so you can order them in advance and keep them in the freezer until the big day. They’re best enjoyed at room temperature, so I immediately set our samples out to defrost. Within about 2 hours, the mini cupcakes were ready for eating. (Thank you to Izzi B’s for including a list of very clear instructions with the delivery. It makes all the difference!)

First up, we tried the assortment of vanilla and chocolate cupcakes with vanilla and chocolate frostings. The cake is dense, so it’s important to make sure the cupcakes are completely defrosted; they become much spongier as they thaw. The frosting is applied in a series of little peaks, giving the cupcakes a whimsical flair. Flavor-wise, the frosting is very sweet, like a sugary buttercream. While I’m usually a vanilla-vanilla fan, the chocolate frosting won me over, mostly because of the little non-dairy chocolate chips on top.

My favorite, however, was the Pumpkin Spice Cupcake with Maple Frosting. They look similar to the vanilla cupcakes, but when you take a bite, it’s clear that something seasonal is going on. I couldn’t quite put my foot on it at first, but the flavor has that hearty, pumpkin-y element that balances the sweetness of the frosting. A lovely treat for your allergen-free Thanksgiving table.

In the true spirit of the holidays, Izzi B’s is participating in a Gingerbread competition at the Stamford Museum & Nature Center. Their entry is “Izzi B’s Dream Bakery: An Allergen-Free Holiday Gingerbread Tribute Because Everyone Deserves a Cupcake,” and it features gingerbread people bearing the logos of food allergy and intolerance advocacy groups – including NFCA! You can help them take home the prize (and spread awareness) by voting for their entry now through Dec. 18.

Vote for Izzi B’s Allergen-Free Gingerbread House

To order Izzi B’s cupcakes, visit www.ibcakes.com

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It may be tough to peel your child away from their favorite gluten-free candy, but by offering some creative and healthy Halloween treats, you can help your child maintain a balanced and nutritious diet. Here are some ideas:

Set a good example

It’s hard to tell your child to take it easy on the candy when you’re handing out the sweet stuff. Opt for mini bags of gluten-free snacks like Froose Gummies, which offer a good source of fiber, or Kay’s Naturals, which are packed with protein. Bags of microwave popcorn are another healthy and gluten-free option (just don’t buy the ones loaded with butter!)

You can also go the non-food route and hand out things like glow sticks or festive erasers, as one parent noted.

Play with your food

You eat with your eyes first, so make it a festive scene. Try making a Taco Dip Dragon or Haunted Forest Platter  to entice your child with some real food. Remember to make the necessary swaps to ensure it’s gluten-free. (Peel a zucchini into strips to replace the spaghetti!).

Pump up dessert

Give brownies a healthy boost by making them with pumpkin puree. Best of all, you can still use a gluten-free box mix! Get the recipe for Gluten-Free Pumpkin Brownies. If you’re not a fan of pumpkin, try mixing in applesauce or black beans instead.

Repurpose your sweets

Candy doesn’t have to be enjoyed straight out of the wrapper. Crumble a peanut butter cup over low fat yogurt, or melt a chocolate bar and drizzle it over some sliced apples. The kids will still be eating sweets, but they’ll be part of a “better for you” treat. Plus, it’s a chance for your gluten-free child to help in the kitchen.

For a list of Gluten-Free Candy, visit CeliacCentral.org.

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After tasting the samples of Amy’s new gluten-free shortbread cookies I’m happy to report that I was far from disappointed. All three of the available flavors, Classic, Almond, and Chocolate Chip, taste extremely close to traditional shortbread cookie. Though they are a bit crumbly and fragile they still manage to taste moist, light and buttery. The real almonds and organic dark chocolate chips used complemented the base shortbread cookie, and served as a delicious reminder of the quality of the ingredients used in Amy’s products.

To learn more about this as well as all of the fabulous products available from Amy’s, visit amyskitchen.com

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