Executive Chef Lorne Soles at Chateau Louis Hotel seems to care about her Celiac customers and wanted us to update our post about their gluten free menu to make sure that everyone had the most recent offers available.
She said the last time we updated the Royal Coach Dining Room was in 2013 and its nearly 2016! So check out their current menu and note that the following are the only items NOT GLUTEN as noted by Lorne:
Caesar salad with croutons
Chicken & Mushroom Fettuccini
Which leaves a tonne of items on their menu gluten free such as:
A few years ago Club House started to label some of their gravy mixes as gluten free, and have continued to label more and more gluten free. Club House uses the Canadian Celiac Association Gluten Free Certification Program to verify that their mixes are gluten free.
You can see that they have quite a bit of a gluten free selection now beyond just a brown gravy:
The one with the blue boxes are all labelled as gluten free. I noticed they have a poutine mix so I just had to try it, because I actually had never made poutine before. Amanda picked up some cheese curds and I picked up the gluten free poutine club house mix and off we went to try it out.
Survey says we have a winner! It was really tasty and now that I know we can make a good poutine gravy, I can try to experiment in the future with different types of poutines.
Although I typically like a straight up traditional poutine, what's your favourite "gourmet" poutine?
In general, we heard mixed reviews about Tutti Frutti. A soon as we heard they have gluten free options we decided to check it out first hand for lunch.
First things first, what do they have gluten free on their menu? Plenty! The great thing is that you are not just limited to eggs and potato. They not only have gluten free toast available, but they will milk gluten free french toast and crepes. Not every option can be made gluten free, but you certainly have enough options available. Check out a picture of their menu. Menu items that can be made gluten free are clearly marked with a circled wheat husk with a line through it.
Amanda tried one of the crepes with banana, strawberry and whip cream and season fruit on the side.
Although it tasted good, she was a little disappointed at first because the crepe seemed more like a pancake. But when our daughter got hers, and it was similar, we figured that is just how they made some of their crepe orders. The food was certainly tasty and a good portion for the price you pay. A place that we would go back to for a breakfast or brunch.
So just a few facts about Tutti Frutti; it is just a breakfast and lunch place, so it closes by 3pm every day. Also the inconsistent review we've heard about them, was never about the food, but the service. We did experience extremely slow service that we didn't expect. Made it a bit challenging to fend off two hungry kiddo's while we waited 30 minute for our food. We are hoping that was just a one time thing.
As always, our lives are made easier when you, our followers write us reviews! We love that you guys support our blog and help us out! Here is a review of Mini Mango by Karla B: If you like Vietnamese food, the place to try is Mini Mango located in Summerside. A tiny, quaint restaurant. Their fare is friendly to vegetarians, vegans and celiacs and they note any nuts in their foods. I've been going there for a number of years and have never been sick. My favorite is their Pad Thai and Salad Rolls.
Recently I ordered GF Salad Rolls and asked for the BBQ pork. The gal took the order into the kitchen and it was checked and they immediately came out to say only the shrimp is GF. Although the one girl didn't know, it didn't get past the kitchen! This makes me feel safe!
I have to share this gem with you. They are so good and there are a ton of options! You can check out their menu online which indicates menu items that are gluten free.
GF Diner has
been a great addition to the Celiac community in Edmonton since it opened. For anyone not familiar with GF Diner, here
is a little bit of back story. Ted & Chris Wolff opened GF Diner located at
10015-82 Avenue Edmonton in order to create a 100% Gluten Free dining
experience and adjoining retail store.
endeavored to continue adding delicious fresh baked goods and frozen entrees
all made in house to their list. They also sell various gluten free pre-packed
items from other companies in the retail store. I encourage everyone to check
them out. They informed us that they are changing the store front somewhat more
into a bakery and Take out retail section.
Which is excellent news, since their bakery and ready to go meals are
of cupcakes are made daily (changing daily) in house and sold in the store including:
Raspberry Chocolate with Raspberry Buttercream
Celebration Chocolate with Chocolate Buttercream
Celebration Chocolate with Vanilla Buttercream
Celebration Vanilla with Chocolate Buttercream
Celebration Vanilla with Vanilla Buttercream
Cherry Chocolate with Cherry Buttercream
Lemon Poppy seed with Lemon Buttercream
Chocolate with Cookies & Cream Buttercream
Carrot Cake with Cream Cheese Buttercream
Key Lime with Key Lime Buttercream
We were told
that a specific flavor may be pre ordered in quantities of a ½ dozen or more.
GF Diner offers daily
baked breads and buns, which are also available frozen. They typically bake for
the day only. They also make Artesian Sourdough style breads & buns that
require no toasting as well as country style and multi-seed handcrafted breads,
reminiscent of old world sourdoughs contain no dairy or eggs though they do
contain soy & corn.
The team at GF Diner is in the process of adding some new specialty breads
including pumpernickel, cheese breads, poppy seed rolls, naan bread, focaccia
and soft pretzel buns.
cinnamon buns, fritters (varying daily), doughnuts and cookies and they are
looking to add pies, tortes, bars and quiches to name a few additions in the
mentioned GF Diner carries a variety of frozen entrees such as:
Beef Lasagna, Meatball stroganoff, Masala butter chicken,
Creamy chicken alfredo, Veggie lasagna, Baked mac n’ cheese, Beef & chicken
Enchiladas. As well as soups like cream of broccoli, mushroom or creamy potato
As some of you may recall, most recently GF Diner
introduced their own in house made pizzas; Egg free crust is available. On
Fridays & Saturdays from 4:00pm to close (7:30) they are available for take
out of eat in. During the rest of the week you can purchase premade frozen
pizza in the retail store.
I am certain there must be items that I am missing in
this list, so go and check out GF Diner located at 10015-82 Avenue and see for
For those not familiar, a kugel is the Jewish term for a bread pudding. Except kugel traditionally uses an egg noodle. But it is often hard to find gluten free egg noodle all year round.
With the launch of Catelli's new gluten free ready to bake lasagne noodle, I thought this was the perfect opportunity to put Catelli's noodles to the test. Catelli's gluten free pastas are made from a unique four-grain blend of white rice, brown rice, corn and quinoa. Catelli's gluten free pastas are available in Spaghetti, Fusilli, Penne and Macaroni, and new Lasagne and Linguine. Catelli's Fusilli gluten free pasta has already become one of our favourite pasta's to use because its been easy to make and has been able to hold up well for lunches the next day. You can learn more about Catelli at www.catelli.ca.
So, why a lasagne noodle in place of an egg noodles? Egg noodles are usually wide, and a lasagne noodle can pretty much be cut to any width. So off I went experimenting with a family recipe to make a sweet kugel.
Sweet Cheese Kugel - Serves 8-10 (because you don't have kugel alone)
1/2 cup gluten free bread crumbs or gluten free corn flake crumbs
Ignore the instructions on the box, because we aren't going to cook these like we would a lasagne. After all, we are innovating here. Fill a pot up with hot water and lay the noodles down to soak for 10 minutes or so to get a little soft so you can cut them. To be sure the noodles don't clump together to much, stir them around every couple minutes.
Cheese mix preparation
Blend the cream cheese and egg together using a food processor for about 20 seconds util smooth
Mix in the rest of the ingredients except for the bread crumbs and cinnamon.
After the mix is complete, it should be time to get the noodles ready. The noodles will be starchy, but that's okay. Take the noodles out and cut them the best you can into strips. You don't have to be perfect, because this is a pudding style meal anyways. You can grab a bunch of noodles and slice them all at once if it makes it easier. Just be sure to separate the stacked noodles.
Mix the cut up noodles, and cheese mix together, ensuring the noodles are drowning in the mix.
Preheat oven to 350 degrees to get ready for baking.
Cooking the kugel
This meal can be prepared two ways. In ramekins or in a large baking dish. We tested both successfully. This meal can also be prepared then frozen for a later date because the gluten free Catelli noodles hold up really well for this recipe.
Grease a 9 x 13 inch baking dish or ramekin's. If using a ramekin, pull noodle out of mix and place in ramekin, then poor mix over covering the noodle in the ramekin. It's okay to have some of the noodle exposed. If using baking dish, poor the entire mix in and evenly spread the noodles.
Top with bread crumbs and cinnamon. Place in oven for 1 hour or until golden brown.
PC has got into the gluten free pasta business. They actually have gotten into the gluten free fresh pasta business making three kinds, including a tortellini. This would be the first gluten free tortellini we have found.
Athough on the expensive side, the pasta holds up really well, and tastes really good too. We really recommend this tasty creation!
You can find these at super store locations where they sell their fresh pastas.
Browns Socialhouse is a modern pub style restaurant with a couple locations in Edmonton including one in Windermere at the Currents of Windermere and one in the west on Weber Ave. just west of West Edmonton Mall over the Henday.
We've only tried three gluten free options off their gluten free menu to date and have really enjoyed it. Browns does welcome families, however because the meals are not exactly kid friendly pricing, we recommend this as a date night.
Item #1 - Street Taco's! - So delicious and a great shareable menu item. This taco was just bursting in flavour.
#2 - Potato crusted halibut - This is a delicious pan seared halibut with a crispy potato crust. What you see in the picture below is one order split into two because we shared this dish. The servers just split the portion for us, which was kind of nice. It is served with their cowgirl salad and rice.
Item #3 - On a second visit back, Amanda tried the pad thai, which was a generous portion that was really tasty and full of flavour. Something I will probably order next time we go.
What's your favourite item off their gluten free menu?
As the summer season winds down and the fall creeps in, many of us find ourselves with certain vegetables that simply are not holding their own quite as they did during those hot summer months. For me, zucchini is the main culprit in this department. I love love love zucchini, green, yellow I don't care. I love them all. My first and foremost favorite way to eat them is to simply cut them into wedges (lengthwise) and liberally sprinkle them with salt and pepper then throw them on the BBQ for a grill.
During a recent trip the St. Albert farmers market I came across a giant (in my opinion) yellow zucchini squash. Now, compared to others I realize this one was more like "really big" but to me, it was giant! The point is that I paid $1 for it and it sat around for quite some time before I figured out what to do with it. It was too big to be grilling the way we usually did, and all of my recipes for gluten free zucchini bread had some form of nut flour in them. Since one of our kiddos has a nut allergy and we do not use nuts in our baking, this simply would not work.
I have always loved the blog (and cookbooks) by Nicole Hunn of Gluten Free on a Shoestring. Well, she came through for me once again. Here's the recipe that I made twice to use up all of that giant yellow zucchini squash. And let me tell you, it was delicious!
1 1/2 cups (210 g) all-purpose gluten-free flour
1/2 teaspoon xanthan gum (omit if your blend already contains it)
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
2/3 cup (4 ounces) semi-sweet chocolate chips (use dairy free chips to keep the recipe dairy free, if necessary)
1/2 cup (100 g) granulated sugar
1/2 cup (109 g) packed light brown sugar
2 1/8 cups (215 g) grated zucchini
2 eggs (100 g, weighed out of shell) at room temperature
1/4 cup (56 g) neutral oil (like grape seed, canola or vegetable oil)
1 teaspoon pure vanilla extract
Preheat your oven to 325°F. Grease a standard 9-inch x 5-inch loaf pan and set it aside.
In a large bowl, place flour, xanthan gum, salt, baking soda, baking powder and cinnamon, and whisk to combine well. Place the chocolate chips in a small bowl, add about 1 teaspoon of the dry ingredients to the chips and toss to combine. Set the chips aside. To the flour mixture, add the granulated sugar and light brown sugar, and whisk to combine (working out any lumps in the brown sugar). Add 1 1/4 cups (125 g) of the grated zucchini to the dry ingredients, and mix gently to combine. Set aside the dry ingredients.
Place the remaining 7/8 cup (88 g) of grated zucchini, the eggs, oil and vanilla in a blender, and pulse until well-blended and beginning to emulsify. Create a well in the center of the bowl of dry ingredients, and add the wet ingredient mixture. The batter will be very wet. Add about 1/2 cup of the chocolate chips and reserved dry ingredients to the batter and mix until the chips are evenly distributed throughout the batter. Scrape the batter into the prepared loaf pan, and smooth the top with a wet spatula. Scatter the remaining chocolate chips on top and press down lightly to adhere.
Place the loaf pan in the center of the preheated oven. Bake, rotating once, until the top is golden brown and a toothpick inserted in the center of each loaf comes out with a few moist crumbs attached (about 50 minutes). Remove from the oven and allow to cool for at least 30 minutes in the loaf pan before transferring to a wire rack to cool completely before slicing and serving.
September 14, 2015 marked the 3rd anniversary of the passing of my brother Daniel. Daniel loved his family and loved cooking for his family and friends. That's why he started Haggis and the Herring.
Every year I have been posting one recipe to honour him.
This is what it takes to make Dafina
I was recently in Toronto for a family wedding. My sister'n'law Brianne was getting married. During one of the post wedding celebration meals, her husbands aunt made a Moroccan dish that I had not had in a long time. Dafina is a Moroccan stew made on the Sabbath because the cooking is started before shabbat begins, and finishes after it ends, so your meal is ready to be eaten.