Delight Gluten Free Magazine Review

                                                                                                                                                                         So I got my hot little hands on the current issue of Delight Gluten Free magazine yesterday. 

I almost cancelled my subscription to this magazine about a year ago.  There was always good information in it, but I think the original staff and publisher just weren’t ready for the popularity of the magazine and possibly got overwhelmed by due dates.

The issues came out late, (even as a subscriber I received the fall issue in the following spring).  That being said, I am sooo glad Ididn’t cancel.

The magazine has a new staff and I think a new publisher also, and this issue is totally fantastic.  As you can see Guy Fieri from Food Network is on the cover.  My thoughts were Wow! can’t wait to read this.

As I’m checking out the cover I see that there are several articles that look interesting.  Like WeightWatchers the gluten free way, Italian inspired gluten-free dishes and a Back to School guide.

But I have to tell you the thing that excites me the most is that they have “More than 60 delightful recipes inside”. 

Woo Hoo!  I love to cook and bake and looking at these recipes I just cannot wait to try…the Apple Cobbler Muffins, the Mediterannean Halibut, the Broccoli & Cauliflower with Parmesan Custard and the Brown Sugar & Cinnamon Pancakes.

There are just so many yummy looking recipes in this issue I could go on and on.  There are even tips for making cupcakes.

Guy is introducing his new line of Gluten-Free Barbeque Sauces, but he also has a lot of really good information, from a chef’s point of view, on how to go out to dinner at a restaurant and have a very pleasant gluten-free experience.

Guy also talks about the Cooking With Kids organization he founded in 2011.  The really cool thing is that Delight Gluten Free Magazine will donate a portion of the fall 2011 issue proceeds to the Celiac Disease Program at Children’s National Medical Center to support gluten-free cooking with kids programs.

You can learn more about the CWK Foundation here and the Celiac Disease Program at Children’s National Medical Center here.

If you decide to purchase Delight Gluten Free Magazine, I’m sure you will enjoy reading this issue as much as I did.


  1. Loretta says:

    You had me at “Guy Fieri” and “gluten free barbeque sauce!” Over the Labor Day weekend we had a cookout and roasted chickens on the spit… they were fantastic. I wasn’t thinking about it and I put a little bit of barbeque sauce on my plate – after all chicken and barbeque sauce go great together. It was barely even a teaspoon worth of sauce! In less than an hour I felt so sick and I could hear my stomach cursing my name. I popped about 5 Pepto that night 🙁

    • anne says:

      Many chickens on the market are not gluten free since they have so many additives. Kraft original barbecue sauce and most Kraft products are gluten free. Call the phone number on the label, they will tell you.

  2. Mary Blackburn says:

    Oh Loretta,

    The chicken sounds really good. I’m so sorry you got sick from the barbeque sauce.

    Even after all these years, I sometimes have to remind my hubby to check the label on things.

    He bought Walmart’s Great Value brand frozen vegetables and Tortilla chips. Neither of those items are gluten-free. Why?? Because they are processed in a plant that also processes wheat products.

    He just assumed that frozen corn, peas, and mixed vege’s, because they are just straight vegetables, were safe. 🙁

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