product info – nightshade free brown mustard

Amys Gluten Free Pantry

For those of us with nightshade allergies, there are several items we typically have to make from scratch, including chicken stock, yellow mustardguacamole, and breakfast sausages to name a few. While Dijon mustard is usually free of night-shades, it has a very distinct flavor and every once in a while, I like to mix it up.

Here’s an organic, gluten-free, nightshade free Brown Mustard offered from Eden Foods so you can add a new flavor profile to your pantry. With a mere four ingredients (Organic Whole Mustard Seed, Organic Apple Cider Vinegar, Water, Eden Sea Salt), you can feel good about eating it. Remember one of Michael Pollan‘s food rules: “Don’t eat anything your great-grandmother wouldn’t recognize as food.” This definitely passes muster.

My thanks to Bernice from MA for letting me know about this 🙂 Give it a try and let us all know how you like it.

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gluten-free chicken marsala

Amys Gluten Free Pantry

When my kids were little, this recipe represented their first knowing bite of a mushroom, that is, a mushroom on purpose. Somehow, smothered in this lovely sauce made it palatable for a little kid. Now they love it.

This is the classic dish, redone gluten-free, of course, with double the sauce, because honestly, that’s the best part (and I like it slightly reduced with an intensified flavor).

You can make this perfectly Paleo by eliminating the rice flour – I’ve done it both ways and they’re equally delicious.

I hope this becomes a staple in your house like it is in ours.

Prep time: 15 minutes
Total time: 40 minutes

1 package skinless, boneless chicken tenders (about 8 tenders)
1 1/2 c. rice flour, for dredging
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 cup oil (olive, coconut or avocado)
8 ounces crimini or porcini mushrooms, stemmed and sliced
1 cup sweet Marsala wine
1 cup chicken stock
4 tablespoon room temperature butter
1 T arrowroot powder
3 T chopped flat-leaf parsley

  1. Put the rice flour into a shallow dish and add the salt and pepper, mixing thoroughly.
  2. Heat the oil in a heavy bottomed skillet on medium high heat until hot.
  3. Dredge the tenders in the flour mixture then drop gently into the skillet.
  4. Brown both sides 3-4 minutes per side until cooked through. Drain chicken on paper towels.
  5. Mix arrowroot into butter and set aside.
  6. Reduce heat to medium and add mushrooms to skillet and sauté for 5 minutes until slightly browned and moisture has evaporated. Season with salt and pepper.
  7. Add marsala to mushrooms and turn to high heat for a few seconds to cook the alcohol down. Add the chicken stock, bring to a boil then reduc to a simmer for 2-3 minutes to thicken.
  8. Add arrowroot/butter mixture to skillet and stir with a whisk to eliminate lumps for another 2-3 minutes to thicken further.
  9. Add chicken back into skillet for a minute or so to rewarm. Season with salt and pepper and garnish with a sprinkle of parsley before serving.


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Shabtai Bakery re-emerges on the food allergy scene!

Amys Gluten Free Pantry

Several years ago, I reviewed gluten-free products from Shabtai Bakery in New York. They offered wonderful desserts which are not only gluten-free, but are dairy free, peanut free, soy free, lactose free, casein free, corn free, and Kosher. Bakers for over 30 years, Shabtai has perfected their allergen free recipes.

Sadly, the bakery was destroyed in Hurricane Sandy three years ago. The head of this family bakery recently started baking again from his home and is offering his Rainbow Cookies and Devils Food Swiss Stix in small batch productions. His ultimate goal is to rent a small local bakery to start larger scale production.

Below is the communication the bakery has been sharing with the gluten free community, and I pass it on to you. We wish Shabtai Bakery all the best as they relaunch their lovely bakery.
Shabtai Gourmet Gluten Free Bakery is now able to process orders via Paypal.
If you are craving Gluten Free/Dairy Free Rainbow Cookies and Devils Food Swiss Stix, it is now much easier to order!

Step 1 – Payment
Paypal Instructions – Click the link below:
Choose – Send money to friends and family option Enter Email address – SIDNEYGLUTENFREE@GMAIL.COM

Step 2 – Shipping & Item Request
Copy and past the form below to provide your shipping and order information.
You must email this form to SIDNEYGLUTENFREE@GMAIL.COM for processing.

Ship to information:

First Name:
Last Name:
Street Address:
Apt / Suite:
City: State;
Zip Code:
e-mail Address:

$15.00 per unit
Total Units: _________
*Total Cost: _________


$10.00 per unit
Total Units: _________
*Total Cost: _________

Choose Shipping Option:
Shipping charge; 1 or 2 units @ $11.30
Shipping charge; 3 or 4 units @$15.80
*Shipping Charges: ________

Order Total: ________
(Add the lines with the *)

Please contact Sidney at  if you have any questions or comments.
You can view the items on our website, but at the moment can not order via the website.
Rainbow Cookies
Devils Foods Swiss Stix

Like our Shabtai Bakery Facebook page for updates on new products and the relaunch of our bakery.


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christmas angel cake

Amys Gluten Free Pantry

I found this lovely fruit studded Christmas Cake on Elana’s Pantry, one of my favorite websites. I like the way this recipe starts with an orange and a food processor – inspired! Her original recipe contains lots of nuts, but my kids aren’t nut lovers, so I made a few changes because of what was handy in my pantry. Instead of serving it as a round cake, I plopped it into an angel food cake pan (with removable bottom) for the simple reason that the cake pan I wanted was otherwise engaged. Doing so allowed the cake to bake for 5-10 minutes less and was very friendly to slice.

This is a wonderful morning breakfast with a cup of coffee. A slathering of butter doesn’t hurt either. Sugar doesn’t agree with me, so I was quite happy to find this recipe made with agave. Hope you like it! And while you’re at it, give Elana’s website a look – you’ll love it.

Prep time: 15 minutes
Total time: 50 minutes
Yield: 12 slices
Special equipment: food processor and angel food cake pan

1 large orange
4 eggs
3/4 c. agave nectar or honey
1/2 tsp. almond extract
2 c. blanched almond flour
1/2 teaspoon salt
1 teaspoon baking soda
1 c. dried cranberries
1 c. dried dates, finely chopped
3/4 c. chopped walnuts or pecans (optional)

  1. Wash orange and boil it whole for 1 1/2 hours or until soft.
  2. Preheat oven to 350 degrees.
  3. Place quartered orange (skin and all)  in a food processor and blend until smooth.
  4. Process in eggs, agave, almond extract, almond flour, salt and baking soda until well blended.
  5. Transfer mixture to a bowl and mix in cranberries and dates.
  6. Pour mixture into a greased angel food cake pan with removable bottom and bake for 45-55 minutes until a toothpick comes out clean when inserted into the center of the cake. If the top begins to brown before the center is cooked, cover with foil and return to oven.
  7. Cool in the pan until room temperature. You can make a simple icing blending orange juice and powdered sugar until your desired consistency and drizzle atop once cake is completely cooled.


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sticky toffee date cake

Amys Gluten Free Pantry

This is the first time that a dish I’ve prepared and tested was gobbled up faster than I could take a picture. I’ve tested it three times and each time I asked my family to please leave me a decent slice to photograph. Everyone claimed innocence and ignorance, finger pointing at each other as they wiped toffee from their chins. So…finally, here it is.

This is crazy good. I watched this cake disappear as one by one, members of my family cut thin slices throughout the day.  When my son told me he was hungry, I offered him a wrap or a sandwich. “I’m cake hungry,” he said. Taste this and you’ll totally get it.

Pastry chef of the The Living Room Restaurant in East Hampton, Laura Donnelly developed this amazing date toffee cake that is beyond delicious. It will be the moistest cake you’ve ever tasted. Of course, I have no idea how delicious the  original recipe tastes, but I can only imagine as this de-glutenized, slightly altered version is heaven. (Thank you, Ina Garten for featuring Ms. Donnelly on one of your Barefoot Contessa shows).

My husband and kids have begged me to put it on the Thanksgiving dessert table. The fact that is was delicious after being in the fridge for three days is a bonus. I love desserts I can make ahead of time.

A note: You should always read a recipe the entire way through before attempting it. This is especially true. Good luck and let me know how you like it.

Prep time: 20 minutes
Total time: 1 1/2 hours
Yield: 1 single layer cake that serves up to 12
Special equipment: 1 9″ round cake pan

1/2 lb. pitted dates, finely chopped
1 3/4 c. water
1 tsp. baking soda
4 ounces softened butter (room temp)
1/3 c. agave
4 small eggs or 3 large
1 tsp. vanilla extract
2 c. almond flour
1/2 tsp. salt
1 3/4 T baking powder

8 ounces butter (1 cube)
1/2 c. brown sugar
1/2 c. heavy cream
1/2 tsp. vanilla

Whipped cream for serving
1 c. heavy whipping cream
1/4 c. sugar

  1. Preheat oven to 350 degrees. Thoroughly grease a 9″ round cake pan.
  2. Place chopped dates in a large sauce pan with 1 3/4 c. water and bring to a boil, stirring a little to break up the dates. Simmer for 1 minute then remove from heat. Stir in baking soda which will cause mixture to bubble up. Set aside
  3. Cream the butter and agave together in a stand mixer until pale and creamy.
  4. Add eggs, one at a time.
  5. Add vanilla, then almond flour and salt and mix until combined.
  6. Add the dates, water and all, in two batches, scraping the bowl down and mixing in between. The dough will be extremely watery, but don’t worry.
  7. Finally add the baking powder, mixing it in with a hand whisk, which will cause the batter to thicken.
  8. Pour the batter into the cake pan and bake 30-40 minutes until a toothpick comes out clean.
  9. While the cake is still quite warm, run a blunt knife around the inner edges of the cake pan and invert onto a serving dish.
  10. For the sauce, combine the butter, brown sugar, heavy cream and vanilla in a medium saucepan. Bring to a boil while whisking, then reduce to a simmer. Simmer gently for a minute or two until thickened and well blended, whisking a few times to make sure it doesn’t burn.
  11. With a toothpick or skewer in both hands, poke little holes into the cake – all over – to ensure the sauce is more fully absorbed. Pour the toffee sauce over over the cake while they are both still warm. This can be served warm, room temp, or days later straight out of the fridge. Top with a dollop of whipped cream.
  12. To whip cream: Whisk cream on high for 30 seconds, add sugar and whisk until soft peaks form, about 1 minute with a stand mixer.

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