THE GRATEFUL KITCHEN specializes in natural foods and snacks, free of additives, preservatives, and factory processing. We are committed to working with organic foods and local farms. Many of our products are gluten-free, vegetarian, or vegan. We change our menu weekly to ensure the freshest and finest quality products we can. We utilize recycled paperboard containers and compost our waste. Our goal is to get in your hands (and your mouth) the freshest handmade foods and snacks available, the way nature intended.

January 8, 2009

Contact us

Because you deserve a night without reading labels!!!

Orders taken at:


Cash or check only at this time, please.

19574 Sonora Rd.
Springdale, AR 72764

Baked Goods Menu

Country Crust Bread
Whole Wheat Bread
Hearty Multi-grain

Jen's Famous Chocolate Chip Cookies $1.00 each
Salted Caramel-Pecan Cheesecake $5.00/slice

GLUTEN-FREE BAKED GOODS (6.00 unless otherwise specified)

Good Ole’ Sandwich Bread (by the loaf)
Hearty Multi-grain Bread (by the loaf)
Bagels, Plain (6)
Sandwich Buns (6)
Hot Dog Buns (6)
Sweet Potato Biscuits (6)
English Muffins (6)
Cinnamon Rolls (6)
Pumpkin Bread or Muffins* (6)
Banana-Pecan Bread or Muffins* (6)
Sugar Cookies (Dozen)
Teff Chocolate Chip Cookies (Dozen)
Shortbread (Dozen)
Peanut Butter Cookies (Dozen)
Brownies* (6)
Peanut Butter-Dark Chocolate Bars* (6)
Mini Pizza Crusts (3.00 each)
Deadly Chocolate Torte (by the slice)* 5.00

*Item can be made sugar-free by using agave syrup.

***Minimum order $20.00 if ordering from baked goods menu only.

Welcome to Better Eating!

Greetings! A little background, first.

My name is Jen Mattson and I am the personal chef behind The Grateful Kitchen.
The Grateful Kitchen was established in 2008 with the simple mission to create and cook for those following a gluten-free, casein-free diet.

In 2007, our daughter was diagnosed with Asperger's Syndrome. After being told that there was "nothing we could do" by the neurologist, my husband and I turned to online parent groups for ideas. We learned that many children on the autism spectrum respond to a gluten-free, dairy-free diet. We felt like we had nothing to lose, so we gave it a shot.

It was a daunting challenge, to say the least. Here I was cooking for weddings with 350 guests, yet I was challenged to cook for my own daughter. There was so much confusion-how to work with the flours, what dishes could be translated into GFCF meals, and so on. But as a chef, I had no excuse. I got to work.

Two years later, she is a healthy and happy five year old, doing well and loving life. I guard her diet the way I guard her. I am convinced that food has the power to heal. For that, I am grateful.