Can you believe it’s August already? Time sure does fly when you are having gluten free fun in the summer sun. Well, with the new month comes a new recipe and we have another excellent dish for you. If the idea of julienne-ing your carrots and cooking Portabella Mushrooms makes you uneasy, have no fear!  This recipe is all bark and no bite. It’s a cinch! But if you do get lost we’re here to help, just reach out with your question and we’ll get you back on track!

Portabella En Papiouette

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2 Portabello Mushrooms

1 bottle of Balsamic Vinegar Dressing (Gluten Free)

2 Medium Sized Carrots

2 Stalks Celery

1 White Onion

1 Bakery On Main Cranberry Orange Cashew Gluten Free Granola Snack Pack



Chef Knife

Cutting Board

Baking Tray

Parchment Paper



Make very tiny slits on the top of the Portabella Mushroom and soak in the Balsamic Vinegar Dressing for at least 4 hours (try to let it sit overnight if possible)

Julienne your carrots, celery and onion

Fold your sheet of Parchment paper in half, draw half a heart to the seam of the fold. Cut it out.

Place your Julienne vegetable in the center of one of the sides of the heart

Place portabella mushroom right side up

Drizzle just a little bit of the dressing on top

Then twist the two ends of parchment paper together to form a seal

Place on baking tray and bake for 20 minutes

This will be enough time to heat through and cook the vegetables and heat up the mushroom.

Remove from oven, serve within the parchment paper or remove contents and serve over a bed of brown rice or greens of your choice (baby spinach, arugala, kale) and add the Cranberry Orange Cashew Granola for a little citrus pop of flavor along with a crunchy texture to balance the dish out! You can also add some slices of an orange or tangerine like we did in the photo below for a refreshing addition to the salad.



Gluten Free Grilling – Avoid Cross Contamination this Summer

Here’s an awesome guest blog by our friend Amber that is perfect for summer and the upcoming weekend, enjoy!


Grilling at summer weekend

Summertime and the livin’s easy.
Unless you have Celiac Disease, then that statement might be rephrased to: Summertime and I’m stressin’ over what people feed me.
(Must be sung to the tune of Sublime’s Doin’ Time)

The longer I have Celiac Disease, the more I learn.  Sometimes, my learning is from my own misfortunes or misconceptions myself, and those who prepare food for me have been led to believe.

Gluten is quite sneaky, and for the last two summers since my diagnosis, he’s been hanging out on the grill, and joining me at BBQs, without my knowledge of course.  Talk about a party crasher!  That might explain why I was so sick two summers in a row, I was constantly cross-contaminating myself!

SO, I’ve got FIVE FACTS/TIPS to make your summertime experience a safe and stress free one, so you can focus more on getting a tan, than getting glutened!

As always, when you are dining out at another house, remember to talk to your host, most people are unaware and are willing to accommodate, if you educate them on how to!

The high heat of the grill does NOT kill gluten.  This is something I didn’t know until this year, until I read an article by the NFCA.  Therefore, if non-gluten free items have been cooked on the grill such as marinades, sauces, or buns, the grill is now contaminated.  In order to remove the gluten, the grill must be meticulously cleaned!  Unless I have done the scrubbing myself, I do not allow my food to be cooked right ON the grill, which brings me to the next tidbit.

  1. Aluminum Foil ALWAYS. Think of aluminum foil as a protective barrier between your food and the potential of any gluten that could be lurking on the grill.  The aluminum will still allow your food to be cooked, but it will keep it safe.  Not grilling at home?  Bring your own tinfoil, and ask for your food to be cooked on the top rack or in a separate corner of the grill to avoid cross-contamination.
  2. Separate Utensils. Cooking in a gluten free and gluten filled home, then you better have two of every grill utensil! Label or have a different color to indicate gluten free utensils, so whoever is cooking won’t become confused and accidently do the old “whoops I used the gluten filled spatula on your gluten free food” move.  Again, if you’re not at home, and unsure of utensil availability, bring your own!  Also, if you do have a gluten free/gluten filled house hold, stay away from plastic utensils.  Gluten particles cling to plastic more easily!
  3. Channel your inner hawk with whoever is on the grill, discretely of course. That’s right, I am suggesting you stand by or watch whoever is cooking your food.  We’re all human and we make mistakes, especially if the person cooking your food isn’t used to having to be so cautious.  Keep a watchful eye of their utensil usage, and ensure that they aren’t cross contaminating.  Feel weird just watching?  Go over and strike up a conversation!  Offer to help, compliment the house, the yard, talk about whatever until your food has been cooked through and has been handed to you on a plate.  It may feel awkward at first, making small talk, or feeling as if you’re watching over the other person, BUT this ensures your health and safety, and the host probably won’t even notice, they just will attest it to your friendly personality!
  4. Serve Yourself First. It sounds rude, right?  Saying that YOU get served first or should be the first in line for food BUT when it comes to side dishes and platters such as salads, fruits, and even condiments, things tend to get sloppy the more people that have gone and served themselves.  Trust me, I know this from a “getting glutened” experience where I ate a salad, that somehow croutons had found their way into….SO, it may seem a bit brazen, especially if it’s not your house or someone you feel comfortable with, but think of it as a safety issue.  If you’re concerned about contamination occurring in the kitchen before you even serve yourself, bring your own sides!
  5. When in doubt, go with out and Y.O.F. If you still feel unsure, or are not comfortable with approaching your host, or would rather not risk the chance of being cross contaminated, BRING YOUR OWN FOOD!  No shame in wanting to be safe than sorry!  For anyone who follows my blog, you know I am a big advocate of this.  I often show up to parties with my Isobag or Lunch Box in tow.  Since I don’t want to feel left out and want the normal BBQ experience like everyone else, prior to the event/party/BBQ, I ask the host what is being served, so I can replicate my own version.  That way, I can enjoy the BBQ with everyone else, and feel at ease knowing my food is 100% gluten free!





We are celebrating all summer long with Gluten Free Fun in the Summer Sun! That means you may see the Bakery On Main Street Teams handing out granola samples on a beach or sharing our products and recipes at a local farmers market!
We also want to see all the fun you are having this summer, so if you are hiking, camping, at the beach or just barbecuing at home and you are enjoying our delicious gluten free granola or bars, snap a picture! You can share it with us by using the hashtag #gfsummerfun or by tagging us in your post!


Rebecca camping at Shenandoah National Park was our first #gfsummerfun photo! Thank’s Rebecca!

One event in particular that we are very excited about is the Revere Beach Sand Sculpting Festival in Boston. The festival will be running for its 10th consecutive year and will be held on July 18th, 19th and 20th. There are over 300,000 people expected to attend over the course of the weekend! We will be there all three days sampling our granola and hope to see you! You can check our events schedule to see all of our event and demo dates this summer. Also, be sure to follow us on Twitter @bakeryonmain so you know where and when we’re slinging granola snack packs! 🙂


Maple Crusted Sweet Potato Chips

You’re laying by the pool under an umbrella with an ice cold lemonade and a book, what else do you need? Something delicious to munch on of course! Well this months featured recipe could not be anymore perfect for that or any other scenario where you are looking for a tasty but good for you snack.



4 Sweet Potatoes (washed)

Canola/Veg Oil

Salt/Pepper (to taste)

Paprika (to taste)

4oz Maple Syrup

1 packet of Bakery On Main Maple Multigrain Muffin Oatmeal



Chef Knife

Baking Tray

Measuring Cup

Cutting Board




Preheat oven to 425

Cut Sweet Potatoes into little discs, only about  1/8th  of an inch. (or as thin as you can get them)

Toss the rounds in the oil

Sprinkle Salt/Pepper and Paprika on top

Take your Bakery On Main Maple Multigrain Muffin Oatmeal and sprinkle onto to rounds, coating evenly.

Lay out onto a baking sheet.

Drizzle the maple syrup on top of the chips (use more if needed or desired)

Bake for about 10-20 minutes until rounds become crispy

Remove from oven, place on paper towels to absorb any extra oil. We dipped ours in a small bowl of maple syrup!

Let cool & Enjoy!

For a dipping option with less sugar try this!
Mix 1/2 cup vegan mayo (we like this one from Earth Balance)  to 2 tbsp of maple syrup
Stir and dip away!


Hi Everyone, it is my pleasure to introduce Amber the creator of Eat’s and Exercise by Amber. On her blog, Amber shares easy recipes, positive vibes and body image promotion, as well as her love of fitness.  She believes that in order to be healthy, you must first be happy and that comes from self-love and a positive mindset!  amber This is one of the main reasons we have added her to our “Blogs We Love” section of our website. For daily doses of inspiration, follow her on instagram @eatsandexercisebyamber.   Here’s a little sneak peak into one of Amber’s delicious food focused blogs! Enjoy! 6HealthyNoodlesAlts Prior to my Celiac diagnosis, I would have diagnosed myself as a Pastaholic.  Angel Hair, Fuscilli, and mounds of Pastina piled high on my plates and bowls.  I panicked at the thought of never being able to enjoy noodles again, until I found gluten free pasta.  It took some trial and error to find a type that would please my pick palate, but even still, gluten free noodles just didn’t agree with my irate intestines.  I have learned through trial and error that my IBS doesn’t handle large amount of simple carbs very well, so to get my noodle fix, I needed to search elsewhere…. The hunt for alternative noodles began! Whether you have Celiac, a Gluten Allergy/Intolerance, or are simply looking for a healthier pasta alternative, I’ve got ALL your pasta problem solved!  1. Zucchinni Noodles – Zoodles 2. Spaghetti Squash 3. Cucumber Noodles – Coodles 4. Rice Noodle 5. Sweet Potato Noodle 6. Carrot Noodle The Tools: Spiralizer – I own this one, Paderno World Cuisine Tri Blade Spiral Slicer Hand Held Spiralizer Julienne Peeler – for spaghetti style noodles Regular Peeler – for fettucini style noodles  For more information on how to create and cook these noodles, as well as recipe ideas, check out Amber’s own website Eats and Exercise by Amber. 


Leading Gluten Free Manufacturer Holds Groundbreaking for Commercial Bakery

GroundBreaking 134

From Left: Senator Gary LeBeau, East Hartford Mayor Marcia Leclerc, Michael Smulders founder and President of Bakery On Main, Executive Director of Business Development with the DECD Mr. Jacob Galloza, Mr. Adam Winstanley, CT State Representative Tim Larson.

EAST HARTFORD, CONN., June 5th, 2014 –Bakery On Main’s founder and president Michael Smulders was recently joined by State and local officials to commence ground-breaking on a new 111,000 square foot commercial baking facility at 127 Park Avenue, East Hartford CT.  The relocation of Bakery On Main from 375 Park Ave to just down the street, solidifies the company’s continued commitment to the city of East Hartford and to creating local jobs. Attending the ceremony to help celebrate the occasion were Senator Gary LeBeau (D), East Hartford Mayor Marcia Leclerc, State Representative Timothy Larson, along with key representatives from the CT State Department of Economic Development, Winstanley Enterprises, TD Bank and The Dennis Group.

The expansion is in response to the overwhelming consumer demand for Bakery On Main products, and the need for a larger gluten free commercial bakery to meet that demand. The Dennis Group provided architectural and engineering services for the $10 million renovation project, and construction management services are being provided by Winstanley Construction Management Group.  When complete, the new dedicated gluten free and Non-GMO facility will have state-of-the-art quality and hygienic production, SQF 3 Global Food Safety Certification in addition to being Kosher OU Parve, Non-GMO Project Verified and GFCO Certified Gluten Free.

Funding for the project is being made possible in part by a $3 million loan from the State of CT and by financing through TD Bank. The expansion will enable Bakery On Main to more than quadruple in size and create more than 70 new jobs over the next few years. “I would like to personally thank DECD, TD Bank, the Town of East Hartford and the State of CT for their support”, said Michael Smulders.  “With this expansion, our growth in East Hartford can continue to progress and create new jobs within the community.”

Bakery On Main Founder and President Michael Smulders with his parents!

Michael Smulders with his parents!

To see more photos from the event, please visit our Facebook Page!

June is here, and so is our new gluten free recipe of the month. We’ve teamed up once again with Amie Valpone from The Healthy Apple to create this perfect for summer stuffed avocado recipe!


Quinoa & Grape Stuffed Avocado Salad
Serves 1



  • 1 tsp. olive oil
  • Juice of 1 small lemon
  • 1/4 tsp. sea salt
  • pinch of pepper
  • 1 large ripe avocado, peeled, halved and cored
  • 1/4 cup cooked quinoa
  • 6 red grapes, halved
  • 4 cherry tomatoes, halved
  • 1/4 cup diced red onion
  • 1 cup finely chopped baby spinach
  • 1 tablespoon freshly chopped basil
  • 1/3 cup Bakery On Main Nutty Cranberry Maple Granola

DSC_0775 DSC_0781


  1. In a small bowl, whisk together oil, lemon juice, sea salt and pepper; set aside.
  2. Scoop out the avocado flesh from each half and chop one of the halves; leaving the other shell in one piece. In a large bowl; combine chopped avocado, quinoa, grapes, tomatoes, red onion, spinach, and basil; mix well to combine.
  3. Place the avocado shell on a plate; scoop tomato mixture into cavity of the avocado and serve topped with granola.

Enjoy and don’t forget to send us pictures of your own kitchen creations with our products!

– The Bakery On Main Team



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