New Gluten-Free Breakfast Options for Babies, Toddlers

A San Francisco-based meal service is offering parents new options when it comes to delivering healthful, gluten-free meals to their little ones.

Raised Real, a direct to consumer delivery service which focuses on organic, nutritious meals, has announced the launch of its new breakfast line, Breakfast Oats, with four plant-based meal options.

Click here for learn about the keys to a healthy pregnancy with celiac disease 

According to the company, these four new meals are designed for functionality including immunity, digestive support, and brain development in infants and toddlers. Emerging ingredient cranberry seed oil is utilized in several of the options; the oil is cold-pressed from the superfood berry to provide infants and toddlers with a trio of essential healthy fats. Each meal includes a variety of ingredients and all are made with certified gluten-free oats.

The four new meals are as follows:

  •  Oats, Açaí, Banana, Raspberry, and Cranberry Seed Oil
  •  Oats, Mango, Butternut Squash, Ginger, and Coconut Butter
  •  Oats, Strawberry, Blueberry, Date, and Cranberry Seed Oil
  •  Oats, Cinnamon, Pear, Sweet Potato, and Date

Like all other Raised Real meals, Breakfast Oats are pre-portioned and flash-frozen at the farm level. Parents can prepare Breakfast Oats in a matter of minutes, by adding 4-6 tbsp. of water to the meal in a saucepan and heating for 5-6 minutes. Raised Real is available in boxes of 12 or 24 meals, every 2 or 4 weeks starting at $4.99 per meal. Shipping is free.

Founded in 2017, Raised Real has made delivering organic, nutritious meals with superfood ingredients directly its mission.

“Parents are looking for clean label options to feed their kids throughout the day, and adding Breakfast Oats to our offerings is an important step for us,” said Santiago Merea, CEO and co-founder of Raised Real. “We believe that there is an opportunity to go back to the start with a product that is pretty much the opposite of what we know today as ‘baby food’ – not pre-pureed, not processed, using only ingredients you can see, and now for every meal of the day.”

For more information, visit Raised Real at​.

Must-Try Fall Treat: Trader Joe’s New Gluten-Free Pumpkin Spice Bagels

Pumpkin spice season is in full swing. And diehard fans of the flavor’s lightly spicy sweetness have a new reason to rejoice: Trader Joe’s is now offering gluten-free pumpkin spice bagels.

The grocery chain had been offering plain old pumpkin-flavored bagels for years; however, this fall marks the first time you’ll be able to pick up a gluten-free version of the bagel – now with the seriously addictive “spice” added.

Trader Joe’s dropped the news on its Instagram. Followers and fans were overjoyed with many leaving comments. Check out what they said below:

Serranamarie: I could cry

Theactiveelena: STOP. NO. THIS IS NOT REAL

Thatladyjulie: Choked on my chocolate covered almond seeing this

According to Trader Joe’s, some stores won’t start offering the fall-flavored products until September 10. Be sure to check with your local store before spicing up your morning routine.

Click Here for Your Local Trader Joe’s Location 

SPONSORED: Canyon Bakehouse Gluten Free Cinnamon Raisin Cream Cheese Bagel Recipe

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Spring has arrived and that means in seasons fresh fruit. Paired with Canyon Bakehouse’s delicious Gluten Free Cinnamon Raisin bagel, this avocado and fresh fruit recipe will have your taste buds dancing.


  • 2 Canyon Bakehouse Cinnamon Raisin Gluten-free Bagels, toasted
  • 4 oz. Whipped Cream Cheese
  • ½ Avocado, sliced
  • 2-3 Strawberries, sliced
  • 2 Tbsp. Blueberries


  • Spread each toasted bagel half with cream cheese.
  • Top the cream cheese with avocado and fresh fruit.

For more recipes or to purchase product, please visit Canyon Bakehouse’s website here:

Gluten-Free French Toast for the Holidays

This recipe for vegan, gluten-free French toast is a festive way to start your day. Made with holiday nog that is free of dairy, nuts, soy and gluten, whip up a batch for breakfast this season.


1¾ cups Good Karma Dairy Free Holiday Nog

Vegan egg replacement, enough for 4 “eggs”

¼ cup maple syrup plus more for topping

½ teaspoon cinnamon

¼ teaspoon vanilla extract

Generous pinch of salt

1 12-ounce loaf gluten-free bread, cubed

Fresh fruit, for topping

Dairy free whipped topping



  1. In a medium-sized bowl, whisk Good Karma Dairy Free Holiday Nog, vegan egg replacement, ¼ cup maple syrup, cinnamon, vanilla extract and salt. Stir until well combined.
  2. Slowly fold bread cubes until evenly coated. Cover and refrigerate a few hours or overnight.
  3. Preheat oven to 375° F.
  4. Grease an 8 x 8-inch square baking pan with vegan butter.
  5. Pour the French toast mixture into pan and distribute evenly.
  6. Bake uncovered from 45 to 60 minutes until center is cooked through and the top is golden brown.
  7. Top as desired and enjoy!

Photo and recipe courtesy of Good Karma.

SPONSORED POST: Schär’s Power Toast

Are you already wondering how you’ll manage this season’s endless list of shopping sprees, holiday parties, and family gatherings? Not to worry, we have you covered. Schär’s energizing power toast recipes—all made on their healthy Artisan Baker 10 Grains & Seeds loaf—will give you all the energy you need this holiday season.



6 slices Artisan Baker 10 Grains & Seeds bread

For the Hummus and Tomato Toast:

2 tbsp. of hummus

2 thin slices of tomato

1 pinch of radish sprouts

1 pinch of crushed red chili flakes


For the Avocado and Radish Toast:

1 small, smashed and ripe avocado

2 small, sliced radishes

1 pinch of salt

1 pinch of crushed red chili flakes

A little bit of olive oil


For the Kiwi and Walnut Toast:

2 small, sliced kiwis

2 tbsp. of Greek yogurt

1 small handful of coarsely chopped walnuts


For the Banana and Cherry Toast:

1 tbsp. of almond butter

7 slices of banana

1 small handful of roughly chopped, dried cherries

1 pinch of sunflower seeds

A little bit of honey


For the Cucumber and Smoked Salmon Toast:

1½ tbsp. of cream cheese

6 slices of cucumber

2 slices of smoked salmon

A pinch of sesame seeds

A pinch of sprouts


For the Mango and Almond Toast:

1 tbsp. of Greek yogurt

4 slices of fresh mango

1 pinch of slivered almonds

1 small handful of coconut flakes



Toast all 6 slices of toast


Preparation of the Hummus and Tomato Toast:

Spread the hummus on one piece of toast. Layer the slices of tomato, followed by a pinch of sprouts. Top with the sprinkle of chili flakes.


Preparation of the Avocado and Radish Toast:

Top a slice of toast with smashed avocado and then layer on the radish slices. Sprinkle a pinch of sea salt and red chili flakes over the top. Finish with a drizzle of olive oil.


Preparation of Kiwi and Walnut Toast:

Layer a piece of toast with slices of kiwi and a dollop of Greek yogurt. Top it off with the finely crushed walnuts.


Preparation of the Banana and Cherry Toast:

Spread almond butter over a piece of toast. Layer on sliced banana and a handful of dried cherries. Then, scatter the sunflower seeds over the top and end with a drizzle of honey.


Preparation of the Cucumber and Smoked Salmon Toast:

Cover a slice of toast with cream cheese. Then layer on the cucumber slices and slices of salmon. Top it off with sprouts and a sprinkle of sesame seeds.


Preparation of the Mango and Almond Toast:

Spread the Greek yogurt over the slice of toast. Then, layer the mango slices on top and cover with almond slivers and coconut chips.


SPONSORED POST: Lavender Honey Mermaid Toast

As we head into fall and the cooler weather settles in, enjoy the comforting flavors of lavender and honey on this unique and delicious toast. Made on Schär’s new Artisan Baker 10 Grains & Seeds Bread, it’s a great way to get a healthy dose of sweet protein and flavorful fiber.



2 slices of Artisan Baker 10 Grains & Seeds Bread

5 ounces plain Greek yogurt

1½ tablespoons blueberry preserves or blueberry jam

1 pinch culinary lavender

A little bit of honey


  • Toast the bread and allow to cool. In a small bowl, place the plain Greek yogurt.
  • Add the blueberry preserves and gently start to stir with a small spoon to create a swirled, tie-dye effect.
  • Be careful to not over stir here—you want the swirls to remain and for the ingredients to not be too well combined.
  • When you have a good swirl effect, use a small rubber spatula to spoon the yogurt mixture on to the 2 slices of toast, dividing the mixture as evenly as possible between the 2 slices.
  • Next, scatter the culinary lavender and follow with a drizzle of honey.

Schar Mermaid Toast logo

Gluten-Free Pancakes

This morning I nearly missed an important meeting because I was making pancakes! It is spring break so our mornings have been nice and lazy. Luckily, I checked my blackberry fifteen minutes before the meeting was supposed to start and quickly responded that I was available.

I did have to wash the maple syrup off my hands and waddle upstairs to my office after stuffing my face with a stack of delicious gluten-free pancakes before settling in to discuss some upcoming features here at Gluten-Free Living (stay tuned…exciting stuff on the horizon).

During busy school mornings I tend to forget things like pancakes as a breakfast option, my kids leave the house by 7:30 am. Often during the school week, pancakes become a quick dinner option if we have an evening filled with practices or events. There is a huge selection of gluten-free pancake mixes and all of them are quick and easy to make. The good news is that most of them are so delicious that everyone eats the gluten-free variety so I don’t have to dirty two bowls with a GF and a non GF batter.

I like my pancakes with blueberries and real maple syrup. One son likes chocolate chips and no maple syrup. My celiac drowns his pancakes in maple syrup. One daughter likes bananas in her pancakes and the last daughter will go with the flow on whatever is being served. That customization is a very nice feature of pancakes.

What I should do during the school year is make the batter the night before and just have the add-ins ready to go. In the morning I could put the batter on the counter, fire up the burners and get the double burner griddle pan hot and ready. I can get eight pancakes going and then each kid could personalize with fruit or chocolate chips before the pancakes get flipped.

If I could just fix the pancake to maple syrup ratio for my celiac, I would consider this a viable and healthy breakfast option on a weekly basis!