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This blog is written to provide positive, practical, educational and insightful information on the gluten-free diet. Always read the labels of any foods that are suggested in my blog since labels may change over time. I am a college student, so the foods I plan on sharing will most of the time be quick meal fixes that any college student, or busy household easily can cook. © 2013 to current date. All Rights Reserved to Sema Dibooglu. Excerpts and links may be shared provided that full and clear credit is given to Sema Dibooglu, author of Eat Without Gluten together with a link to the original blog post. External links are being provided as a convenience and for informational purposes only. The author of this blog bears no responsibility for the accuracy, legality or content of the external site or for that of subsequent links. Contact the external site for answers to questions regarding its content.

I'm your gluten-free friend who wants you to know that gluten-free does not mean taste-free, proving it through delicious gluten-free recipes and tips. 

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Since many of us will be spending a lot of time at home in the near future, it can be difficult to figure out what recipes to make or what treats to create. Eating the same thing over and over can be tiring, and with limited access to travel, we need to find different recipes that we can create with the same ingredients. What I love about this recipe is that it doesn't require too many ingredients or an abundance of time to make! It was the perfect pick-me-up for another afternoon at home :).


1 cup peanut butter

1 egg

1/2 cup sugar


1. Preheat the oven to 350 degrees F.

2. Combine the peanut butter, egg, and sugar.

3. Roll the mixture into small balls and then flatten them on parchment paper.

4. Bake the cookies for 10-12 minutes.

Voila! You have super simple and delicious cookies!



  • Sema Dibooglu

My last semester of college has begun, and I can feel this chapter of my life started to come to a close. That being said, I'm hoping to embark on as many adventures as I can, both in the kitchen and out in the world. Today's recipe is less of an adventure and more of a staple, something that you can easily whip up to impress your friends or just for yourself in an effort to have a well-balanced meal. With a winter storm around the corner, this recipe was the perfect addition to my wintery day inside :).


4-5 peppers

1/2 onion, chopped

1 tablespoon tomato paste

1 can diced tomatoes

1/2 cup rice

2 cloves of garlic, minced

Shredded cheese

1 lb ground beef

Olive oil

Salt+Pepper to taste


  1. Preheat oven to 400 degrees F.

  2. In a pan, drizzle olive oil and sautee the onion until a you smell a delicious aroma.

  3. Prep the rice.

  4. Add in the ground beef, garlic, salt+pepper, and tomato paste, browning the ground beef.

  5. Add in the diced tomatoes, and cover it for another 10 minutes.

  6. Add in the rice.

  7. Cut out the top of the pepper including the core.

  8. Add in the ground beef mixture, topping it with shredded cheese.

  9. In a baking pan, drizzle olive oil at the bottom and add your peppers. Cover the peppers with aluminum foil and bake it for 30 minutes.

  10. Take off the aluminum foil and bake it for another 5-10 minutes.

  11. Garnish with parsley and voila! Easy stuffed peppers.



  • Sema Dibooglu

I can't believe I am almost at the end of my last winter break for a while. As a senior in college, I am experiencing a lot of "lasts," and while it's easy to get sentimental and a bit sad, it also leaves room for excitement for what the future will hold. Post graduation, I will be moving to Chicago, so in the meantime I've been taking time to explore the city and with that my mission has been to find all the best gluten-free spots in the city.

High tea is one of my favorite ways to celebrate, as it combines my love of tea and anything remotely fancy. The Allis in Chicago had a few delicious treats that I enjoyed, and the server reassured me there would be little cross contamination. My meal consisted of gluten-free avocado toast, a vegan chocolate cake with coconut ice cream, with a final tier of berries. It was the perfect amount of food and satisfied all the cravings I had. All in all, I would definitely go back.