Gluten Free Dining Friends RI is a group of friends who have celiac disease or gluten sensitivity. Our main purpose is to dine at the MANY restaurants in the local area that generously offer gluten free menus & selections. We will try to have monthly dine outs to enjoy RI and MA restaurants and have fun, make friends, share recipes or ideas. You can join us or use these pages as a free resource and find a safe place to dine. We are NOT a support group although we are friends with the local Celiac Support Group for Children, Inc.


Click on the State above for restaurant locations with GF menus and selections--just click on the name of the restaurant and see their menu!  



 Breaking news !!!!!! Our great group will now be lead by a new leader.

New Group Leader: Ashley Marshall

you can reach me via email @


Calling all Members 

We are going to have a Web Contest

The Prize:

The 100 Best Gluten-Free Recipes for your Vegan Kitchen

 by Kelly E. Keough

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Product Description

Vegan. Gluten-Free. Lots of raw. Superfoods! Smoothies and juices, too. Kelly Keough cured what ailed her with a mostly vegan, sugar free, gluten free approach to eating. The recipes in this book are all vegan, with many raw or macrobiotic in nature. Keough is a proponent of plant based proteins and superfoods, eating your greens but also enjoying some sweets - albeit with alternative sweeteners that are much healthier options!

A helpful appendix that describes many of the ingredients she uses is in the back, demystifying what maca is and encouraging the consumption of buckwheat. The book uses a general all purpose gluten free flour that is available in many grocery stores. There is not a recipe for one in the book!

Chapters include: Leafy greens, Dressings, Dips & Spreads, Veggies, Entrees, Pizza, Crackers & Chips, Soups & Stews, Pancakes, Granola, Muffins, Scones & Waffles, Desserts & Sweets, Drinks & Smoothies, Nut & Seed Milks & Nut Butters. High speed blenders and dehydraters are used!



This is a great cookbook that has recipes for delicious smoothies, soups, salads, entrees, and desserts! You can learn more about Kelly at . My personal favorite are the Red Velvet Cupcakes and the Cream of Butternut Squash Soup. Be sure and check out all of the wonderful reviews of this book on

Kelly's book can also be purchased on as well as

How to Enter:

The person with the most referrals to our website and emails wins. So tell all of your Celiac or Gluten Intolerant friends,family, etc... about us. Have them sign up to receive our emails, by emailing me at In their email, they need to tell me who referred them. Who ever has the most referrals wins. Contest will run from December 12th,2011, 12:00am to December 31st, 2011, 11:59:59.

 Book was donated by Ulysses Press


sample recipes


from “The 100 Best Gluten-free Recipes for Your Vegan Kitchen”

4 cups thinly sliced dinosaur kale                   
1/4 cup lemon juice
1/4 cup olive oil
1 teaspoon sea salt
1 red onion, thinly sliced
1/2 cup chunky peanut butter
1/4 cup rice or coconut vinegar
1/4 cup Nature’s Agave
3 tablespoons Bragg’s liquid aminos
1/3 cup Navitas Naturals Goji Berries
1 quart fresh strawberries, washed and sliced

In large mixing bowl, add slice kale with lemon juice, olive oil, and sea salt. Massage the wet ingredients into kale until kale wilts. Mix in sliced onion; set aside.

In medium mixing bowl, whisk together peanut butter, rice vinegar, agave, and Bragg’s. Pour wet mixture onto prepared kale. Toss in Goji berries and prepared strawberries. Serve immediately.

Note: Skip strawberries, or only add as eaten as the strawberries will only taste good when served immediately.  This is because the vinegar will make the strawberries taste fermented if left in the fridge over 24 hours.

Yield: 5 cups.

Coconut Hemp Chocolate Truffles
By Kelly e. Keough, expert gluten-free/sugar-free vegan chef
And from her cookbook, “100 Best Gluten-free Recipes for Your Vegan Kitchen”

1/2 cup Nutiva Coconut Mana, melted

3 tablespoons Nature’s Agave

3 tablespoons Whey Low or erythritol

3 tablespoons Hemp Milk

1 tablespoon vanilla

1 teaspoon cinnamon

4 rounded tablespoons carob powder

4 rounded tablespoons Navitas cacao powder

1 tablespoon Navitas cacao nibs

1 tablespoon Navitas Goji Berries

3 tablespoons Nutiva Hemp Seeds

In small bowl, blend melted Coconut Mana, agave, Whey Low or erythritol, hemp milk, cinnamon, and vanilla. Stir until all ingredients are incorporated. With flat spatula using a folding motion, work in carob and cacao powder until smooth, pliable, and shiny like fudge. With spatula, fold in cacao nibs and Goji berries. Form into balls and roll in hemp.

Note: To melt coconut mana, place glass jar in two inches of water in medium sauce pan. Heat on low for ten minutes. Remove from heat and stir.

Makes 35, one-inch truffle balls.


There are new additions to NH's page. Also, Joe's American Bar & Grille--Providence Place Mall offers gluten free pasta.  



We NEVER charge a fee to use the site or to advertise a restaurant. We volunteer our time and

no monies are ever derived from this website.

If you have any ideas, want to be added to the mailing list to hear of our next dine out or NEW additions, please email Ashley at

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