Today I went to the Sherbrooke Liquor (St Albert trail and 118th ave) store and noticed quite a bit of gluten free items...I bought a gf beer called Estrella Daura. I was more than impressed every other gf beer I've tried is awful, this one tasted like beer!
The price is a little steep, but it seems like everything gluten free is....it comes in 4 pks for approx $13.99.
I just wanted to share in case any of my fellow celiacs are dying to have a " cold one" that tastes like the old days! :)
Wednesday, June 30, 2010
Sunday, June 27, 2010
Contributed by ABS
|New Asian Village|
I learned that the reason my stomach always hurt after eating Indian food was not because of the spices used, but instead it was because the items I was choosing to eat. In an effort to avoid the "spicy stuff" I was choosing items like naan bread, samosas etc....all of which contain glutenous flour! Eek!
To think that all these years I truly believed that the spices were the culprit of my stomach troubles after eating Indian food, when in reality I was missing out on a huge variety of gluten free options, full of flavor, texture and enjoyment.
I figured this huge error out based on the help I received from the wonderful people at New Asian Village (West end location). I know that many Celiacs will not eat from a buffet, and normally neither would I, but I love the buffet at New Asian Village.
To ensure my health and safety I always seek out the manager at the restaurant and ask him/her to walk through the buffet selections with me. I explain my gluten free dietary restrictions and ask that they point out to me each of the foods that are gluten free and explain to me what ingredients were used to make them. This ensures these foods are safe for me to eat and enjoy.
The team at New Asian Village is well versed in the ingredients of all of their menu items as well as buffet items and if they are at all unsure they are quick to ask the chefs to ensure safety. I truly appreciate this willingness to help out a customer and to ask when unsure, truly making New Asian Village a gluten free friendly restaurant. To me, this quality is a great asset to the restaurant. It leaves me feeling safe and cared for.
My favorite buffet item is the Vegetable Korma, but there are tons of other super tasty gluten free items to choose from. I also love the way they cook their Vegetable Pakoras, they are made with chick pea flour and therefore I can eat them. There are many many more Indian dishes that I have now added to my list of favorite foods, thanks to the knowledge and helpfulness of the team at New Asian Village.
Let us know of any other Indian Restaurants that have been gluten free friendly to you! Email us at firstname.lastname@example.org with details.
Saturday, June 26, 2010
This is a great simple description of what Celiac Disease is courtesy of the Mayo Clinic:
Please contact us at email@example.com to let us know if this video is no longer working.
Thursday, June 24, 2010
Post by: RL
|Max Burger, Hartford, CT, USA|
First off are Max's chain of restaurants. I'm not positive what the history of Max's is but I believe he had a relative who was gluten free so he developed GF menus for all of his chains. At Max's seafood restaurant I have enjoyed a plethora of options including bread from Dee's bakery. On my last trip I visited Max's Burger and had a gluten free vegan burger made of quinoa on a BUN from Dee's. I felt normal!!
|first max visit- half eaten vegan burger |
and gf, I forgot to take
before I started eaten
|Second visit with fries|
I cannot wait to get back to Hartford and my Max! I would recommend any of Max's chains to those with gluten issues or other diety restrictions. Staff are for the most part very informed and educated.
Dee's One Smart Cookie
Monday, June 21, 2010
This gluten free recipe wasn't designed to be gluten-free. Everything is vegetable-based and it tastes great. If you don't make your own soup stock, make sure that the one you buy is gluten free.
Courtesy of: Soup for Every Body (low carb, high protein, vegetarian and more) by Joanna Pruess with Lauren Braun, RD, LD.
|Green split pea soup served with Chebe|
brand gluten free Foccacia Bread (purchased
- 2 medium-large carrots, peeled and trimmed
- 2 medium ribs celery, trimmed
- 1 large onion, peeled
- 2 medium-large parsnips, peeled and trimmed
- 2 tablespoons vegetable oil
- 1 pound green split peas, rinsed, and picked over for foreign particles
- 4 cups chicken or vegetable stock
- 3-4 cups water
- 1 teaspoon dried thyme
- 1 bay leaf
- salt and freshly ground black pepper
- optional: ½ link of Grimm’s gluten free kielbasa (if desired)
- Finely chop the carrots, celery, onion and parsnips either by hand or in a food processor. If using a food-processor, pulse the vegetables so you don't liquefy them.
- Heat the oil in a large, heavy pot over medium-high heat. Stir in the vegetables, reduce the heat to medium, and sauté until softened, 10-12 minutes, stirring occasionally.
- Add the split peas, stock, 3 cups of the water, thyme, bay leaf, and salt and pepper to taste. Bring the mixture to a boil, cover and reduce the heat to medium-low. Let simmer until the peas are very tender, about 60-90 minutes.
- Remove the bay leaf and transfer the mixture to a food processor. Pulse until chunky-smooth and return to the pot. The soup should be rather thick so you can stir in some of the remaining water if needed.
- If you're using the kielbasa, add it now and continue to heat the soup until the meat is warm.
- Serve soup with croutons or toast.
Friday, June 18, 2010
Typically for a gluten free friendly restaurant, when we go for Sushi we go to Kyoto, on 109 St., in the south side. This time we wanted to try something else. As usual, we were a little hesitant about trying something new, but we managed to fight through the fears, packed our own salad dressing and soy sauce, and ventured out to Maki Maki at 8109 101 St.
Maki Maki is a nice looking sushi restaurant with a bar and a separate dining area. It has a pretty big menu compared to Kyoto, so there was lots to choose from. At first, we thought there was going to be a communication barrier, but there were no issues, the waitress was able to tell us what had soy sauce or tempura in it – the two key items to stay away from when eating sushi.
Amanda, of course, packed her own soy sauce for dipping. There was plenty to choose from and the waitress said they could swap out the tempura for something else for any order.
|Front to back: Dragon Roll, Spicy Salmon, Mango Tango|
- edamame to share
- salad (no dressing) for Amanda
- Miso soup for me
- spicy salmon roll
- rainbow roll
- mango tango roll (it looked like the Unagi was basted with soy sauce, so we suggest to reconfirm next time)
- Mexican roll (Without tempura bits)
Restaurant: Maki Maki
Location: 8109 101 St.
Wednesday, June 16, 2010
These fish sticks only took 20 minutes in total (10 each side), so you are able to make some frozen fries at the same time if you want. Great meal for Celiac children!
Served with fries and home made tartar sauce, makes a great light meal or afternoon snack!
Update July 17th, 2012:
These fish sticks can also be sometimes found at:
- Planet Organic
|Home made tartar to go with|
Ingredients for home made tartar sauce:
- mayonnaise (we use Kraft Miracle Whip)
Remember to check the ingredients of all products to ensure they are all gluten free before making this recipe!
Have you seen this product sold somewhere else? Email us at firstname.lastname@example.org.
Sunday, June 13, 2010
If you love Buffalo chicken wings, you are going to love this gluten free recipe! I made this on the fly without a recipe -- only the knowledge of how to 'bread' stuff using the America's Test Kitchen cookbook. This recipe turned out perfect! But look out, it's very messy and you use plenty of dishes.
|Buffalo chicken fingers served with fries|
2 chicken breasts (makes 8 to 10 strips)
1 cup (maybe more) Kinnikinnick Panko Style Bread Crumbs
1 cup tapioca starch (found at most grocery styles in the Asian food aisle, very cheap too!)
Margarine or Butter
Frank's Red Hot
- First, preheat the oven to 350! (Thanks for the tip Dan!)
- Butterfly chicken breasts, slice into strips and pat dry
- Place bread crumbs, eggs (beaten), and tapioca starch in separate dishes (big enough to dip)
- Dip and coat the chicken breast in the following order and place on broiler tray: Tapioca Starch, Eggs, Kinnikinnick Breadcrumbs.
- Cook in oven until chicken is cooked right through (about 30 minutes).
- While in oven make buffalo sauce. The ratio of margarine to Franks Red Hot sauce may very. I typically do two parts Franks Red Hot and one part margarine. I like to make my own like that, but Franks Red Hot does have its own buffalo mix if you want.
- When chicken is ready, place in bowl and mix in with buffalo sauce. Be sure not to drown them, otherwise everything will be soggy.
- You can place the chicken back in the oven for an extra 5 minutes to crisp up a little more.
Thursday, June 10, 2010
Post by: RL
Recently I had the chance to spend a few days in Knoxville, Tennessee for a conference. While the conference was amazing, the gluten free, dairy free, vegetarian options were not. I ate mostly salad and fruit and the gluten free snacks I had brought for myself (Glutino pretzels, Kinnikinnick animal crackers, and the most accessible- Lays regular potato chips). Most vegetarian options were pasta based and obviously not gluten free. My big moment came when I was able to acquire a baked potato!!! I was able to eat in the hotel restaurant and enjoyed a nice piece of salmon (yes, this vegetarian eats fish).
Upon my departure I found out that Knoxville boosts a pizza joint that supposedly makes gf pizza that is so good the celiac assoc of Knoxville regularly holds there meetings there. If I ever make it back to knoxville ill be sure to try it! Click here to check out their website.
Have a gluten free travel experience to share? Email us at email@example.com.
Monday, June 7, 2010
|The Butchers Bus cookies, cooked|
pan fried for crisp.
Friday, June 4, 2010
|Kinnikinnick Bread Crumbs|
Email us at firstname.lastname@example.org to share your favourite panko-style recipe with us.
Tuesday, June 1, 2010
Contributed by: Elizabeth Harris
The Dish, and it's catering companion The Runaway Spoon, have a full gluten free menu that includes everything from pasta dishes, roasted lamb stew, sweet potato shepards pie, a variety of sandwiches and salads and even feature a gluten free brownie with toppings for dessert. This cute little bistro has fantastic service and even features a small secret garden patio in the summer time. My favourite menu item has to be the Risotto Cakes with asiago cheese! A definite must try!
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The Dish and the Runaway Spoon
12417 Stony Plain Road
Phone Number Bistro (780) 488 6641,
Catering (780) 488 6181