Cooking gluten-free and dairy-free is easy—and tastes better than you'd ever expect.

Dairy-Free Knockoff Nutella

Dairy-Free Knockoff Nutella


Since the day my now 14-year-old son Isaiah was diagnosed with gluten intolerance four years ago, there have been many days when I have felt that I know absolutely nothing—nothing at all.

There still are.

“I look into his dark brown eyes and see my handsome teenage son. So, handsome, I could cry. I cry wondering if he’s healthy. Healthy enough.”

What does that even mean? I wonder if I should get Isaiah more invasive testing to make sure he’s healthy. I wonder if by not getting him the more invasive testing, I am making a mistake—one I can’t take back.

Professionally, I have been a magazine researcher, fact-checker and reporter. And from that perspective, I have researched the heck out of gluten intolerance, celiac disease and all of the related, possible, probable, interrelated symptoms, syndromes, illnesses, diseases and everything in between. I’m still confused.

Personally, if I think about it too much, I get even more confused and overwhelmed. I don’t think that can be healthy. Not for me—or Isaiah. We’re in this together, but as he’s turned into a teen, he’s feeling out his independence, which means he’s testing the boundaries and seeing how far he can bend the rules. Translation: He cheats and eats gluten when he’s out with his friends. After all, he’s not a little kid, anymore.

italy2 (1)

I’ve realized that I have to come to terms with the fact that:


I can only control what goes on under my roof, so my kitchen is gluten free. What do they say? You have to let go?

“I can only trust that Isaiah knows what’s right—and what’s right for his body.”

So what do I do with all of this? I love. I cook. I cry. Here’s everything I’ve learned so far about gluten free. In fact, what I love about this list is that these are all things that we’ve known all along.

1) Love heals all.
2) You are what you eat.
3) Homemade is always best.
4) Trust your instincts.
5) Lead with your heart and the rest will follow.
6) If something doesn’t feel right, change it.
7) You know more than you think you do.
8) Take a leap of faith.
9) Conversation is food for the soul.
10) Simple is good.

That’s why I am happy to join Diane from The W.H.O.L.E. Gang along with all of the other gluten-free bloggers who are participating in her 30 Days to Easy Gluten-Free Living. For the complete list of contributors and what they’ll be writing about, please see below.

Homemade Nutella, anyone?

Here’s the list of the 30 bloggers and the days that they’ll be sharing their easy gluten-free living tips and recipes!

Monday May 2nd    Diane from  The WHOLE Gang sharing Easy Gluten Free Grocery Shopping Tips

Tuesday May 3rd  Iris from The Daily Dietribe sharing on How to Start a Gluten Free Diet.

Wednesday May 4th  Heather from Gluten-Free Cat sharing Smoothing the GF Transition with Smoothies

Thursday May 5th  Alta from Tasty Eats at Home sharing Make Your Own Convenience Foods

Friday May 6th  Elana from Elana’s Pantry sharing Quick and Easy Gluten Free Cherry Vanilla Power Bars

Saturday May 7th  Cheryl from Gluten Free Goodness sharing Easy Meals GF Style

Sunday May 8th  Megan from Food Sensitivity Journal sharing Gluten Free Baking Undone:  Easy Chocolate Peanut Butter Pie

Monday May 9th  Amy from Simply Sugar and Gluten Free sharing Magic Cookie Power Bars.

Tuesday May 10th  Ricki from Diet, Dessert and Dogs sharing Gluten Free Baking Tips

Wednesday May 11th      Ellen from Gluten-Free Diva sharing Gluten Free Travel Tips

Thursday May 12th     Kim from Cook It Allergy Free sharing Eating from your Garden for Easy Gluten-Free Living

Friday May 13th     Melissa from Gluten Free For Good sharing Gluten-Free Food Rules (recipes included)

Saturday May 14th  Brittany from Real Sustenance sharing Healthy Allergy-Free Quick Bread with easy flavor variations.

Sunday May 15th  Nicola from g-free Mom sharing Kids Lunch Boxes

Monday May 16th     Wendy from Celiacs in the House sharing Fast Food for Gluten Free Teens

Tuesday May 17th     Shirley from gluten free easily sharing Your Pantry is the Key to Living gfe

Wednesday May 18th     Nancy from  The Sensitive Pantry sharing Tips for BBQ and Picnics

Thursday May 19th    Heidi from Adventures of a Gluten-Free Mom sharing Tips for Getting Kids to Embrace Whole Foods

Friday May 20th  Silvana from Silvana’s Kitchen sharing Everything I’ve Learned So Far about Gluten-Free (plus a recipe!)

Saturday May 21st  Maggie from She Let Them Eat Cake sharing Easy Gluten-Free Living With Preschoolers and a Vanilla Cupcake recipe!

Sunday May 22nd  Sea from Book of Yum sharing Gluten Free Vegetarian Burritos

Monday May 23rd     Tia from Glugle Gluten-Free

Tuesday May 24th    Alisa from Alisa Cooks and Go Dairy Free sharing Wrap it Up-Thinking Outside the Bun

Wednesday May 25th  Hallie from Daily Bites sharing Keys to Colorful Cooking

Thursday May 26th     Carol from Simply…Gluten-Free

Friday May 27th   AndreaAnna from Life as a Plate sharing Tips on Traveling on Day Trips with Kids

Saturday May 28th  Zoe from Z’s Cup of Tea

Sunday May 29th  Kelly from The Spunky Coconut

Monday May 30th  Jess from ATX Gluten-Free sharing 1 Meal 3 Ways, Jazzing up Leftovers

Tuesday May 31st  Naomi from Straight into Bed, Cakefree and Dried


Dairy-Free Knockoff Nutella

Yield: About 2 cups


2 cups blanched hazelnuts, roasted

¼ cup unsweetened cocoa powder, sifted

½ cup confectioners’ sugar, sifted

1 teaspoon pure vanilla extract

1/8 teaspoon salt

3½ tablespoons canola oil


  1. Isaiah eats this stuff straight from the jar—with gluten-free pretzels or just a spoon. To roast the hazelnuts, preheat the oven to 325º and place them in a single layer on a baking sheet. Cook, shaking occasionally, until toasty and fragrant, about 12 minutes, and let cool completely. The chocolate-hazelnut butter will keep for at least 1 month in the fridge.
  2. In a food processor, grind the hazelnuts, scraping down the sides, until smooth, about 2 minutes. Add the cocoa powder, confectioners’ sugar, vanilla, salt and oil; process until combined, about 3 minutes. Transfer to a sealable container and refrigerate.