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gfcf_glutino_cerealI have been eating Glutino Gluten-Free Honey Nut Cereal  for breakfast for the past few days. As many people on the GFCF Diet already know, finding a good breakfast cereal can be tricky business.  However, Glutino seems to have made a real effort at making their cereal taste like something other than flavored sawdust!

Glutino Gluten-Free Honey Nut Cereal is described as being, “corn cereal rings flavored with honey and nut.” It is definitely not a gluten-free copy of Honey Nut Cheerios, though. The strongest flavor I could taste was definitely the honey flavor, but it’s different from other cereals flavored with honey because it actually tastes like real honey, not an imitation flavor.  The cereal has a satisfying crunch to it, even when in milk. The other plus about the cereal is that it is very low in sugar, only 4g per serving; an important factor in choosing a cereal to feed your child.

One main negative about the cereal is that it is not rated as “non-GMO” and I am really trying to eliminate GMO’s (aka, “non-genetically-modified organisms”) from our diet here at home (more on that soon in an upcoming post). So, I probably won’t purchase this cereal again unless they can certify it as “non-GMO”. (For information on what is certified non-GMO, click here.)


In my mother’s family, we have an old family cake recipe that we all refer to as “Aunt Agnes Cake.” We often serve it for birthdays and special occasions. It was created by my great Aunt Agnes many years ago and was a real Southern cake, with lots of oil and fat (in this case, eggs). I have missed it since I went gluten-free, so I thought I’d try to re-create it using coconut flour. I’m happy to report that my first attempt turned out pretty well! (Nicholas thought it was pretty great too, and he’s had the original version too.)

Gluten-Free, Casein-Free Pound Cake (Nicholas Rating = 100 Thumbs Up!)

1 1/2 cups honey

1 cup vegetable oil

2 cups coconut flour

10 eggs

1 tsp vanilla

1 tsp almond extract

Preheat oven to 325. Grease and lightly dust a tube pan with flour and set aside.

Combine honey and oil in large bowl. Add eggs and flour alternately.

Mix in vanilla and almond flavorings and beat until smooth.

Pour into tube pan and bake for 50 minutes at 325 degrees. Check that the cake is done by inserting a toothpick into cake; if it comes back clean, it is ready.

Let cake sit in pan for 5 minutes before turning out onto rack to cool for another 30 minutes.  Slice and enjoy!

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