Celiac Eats

Norwegian Christmas: Gluten Free Krumkake

2011-12-26T21:05:00.000-05:00

Something I tend to forget is that my great grandfather wasNorwegian. I never met the man but I know he was the epitome of a Norgwegian.He came to the states as a teenager with nothing but a giant truck he carriedon his back. I’m reminded of his legacy by my lumberjack of a father, theexcitement I get for Thor Hushovd during the Tour de France and the fewNorwegian recipes my grandmother taught me.

One of my favorites is krumkake, a Norwegian cookie similarto a waffle cone. My family celebrated this past Christmas by figuring out how to make krumkakes gluten free and dairy free; and they turned out just the same! Here's the recipe my dad created on a whim.

First one - added too much batter!

Gluten Free Krumkake

Makes: about 30

2 cups sugar

½ butteralternative (I like using coconut butter)

2 eggs

2 cups milkalternative

1 ½ cupgluten free flour mix – see recipe below

We used what we had available in the housebut pre-mixed would work as well

½ teaspoonfreshly ground cardamom (freshly ground is key)

¼ teaspoon vanilla

½ cup cornstarch

Gluten Freeflour mix

· 5 cups sweet rice flour

· 5 cups rice flour

· 1 cup brown rice flour

· 1 cup sorghum flour

Mix allingredients together until well incorporated. Pre-heat your krumkakeiron. Pour about one tablespoon of the mixture onto the iron and slowlyclose; allowing the mixture to spread evenly. Cook for 1-2 minutes and thenflip the iron. Cook for an additional 2 minutes. Remove from the iron gently and quicklyroll with a rolling cone.

Stress + Gluten-Free Eating

2011-12-06T20:49:00.001-05:00

These past couple months have included the most challengingtime in my life along with some of the best. The amount of changes I’ve gonethrough is safe to say enough to knock anyone on their heels – and the reasonwhy Celiac Eats has been lacking in posts.

Through my life, career and location changes, my eatinghabits have severely diminished. Shamefully I can count several occasions where I ate French fries as ameal because I was either too busy, too tired to cook or to go to a decentrestaurant. Of course my health has started lacking as a result. It’s been a cycleof tiredness, weakness, and achiness from eating poor/processed food. Finally,the other day when a rash appeared on my inner elbow I decided I had enough of eatingpoorly. I’ve started to get back into the habit of eating well but it’schallenging. I forgot how time consumingit can be to maintain a healthy diet when gluten-free.

Lunch at work is still my biggest challenge – sandwiches aren’tgreat because the bread needs to be heated and I have been too exhaustedto make a big enough meal at dinner to leave leftovers. There aren’t many healthy restaurant options bymy office either.

So, how do you maintain a healthy diet during busy times? Imust admit I’m in a rut and in need of some help and inspiration!

Gluten Free Overnight Oats

2011-09-06T10:30:00.011-04:00

Today I am a guest blogger on Bob's Red Mill's blog! You can check out the blog here or read the post below along with additional photos.

Gluten Free: Overnight Oats

We all know that eating a breakfast is important to our health– from aiding in weight loss to helping kids stay energized through school. Yet most of us skip it. I try to eat a balanced breakfast but still find it hard sometimes to make a nutritious meal in the short amount of time I have in the morning. I also can get bored with the limited gluten and dairy free breakfast options.

I love overnight oats because they are so simple to prepare and you can change the flavor profile easily with different mix-ins so you’ll never get bored.

If you have kids, turn them into an experiment after dinner. They’ll be so excited to test them in the morning and you’ll be happy to get them a filling breakfast.

Basic Overnight Oats

Adapted from Kath Eats Real Food

Serving size: 1-2

· 1 cup of Bob’s Red Mill Gluten Free Rolled Oats

· 1 ¼ -1 ½ cups of coconut milk (use 1 ½ if you like your oats milkier)

· 2 tbsp agave syrup

· 1 tsp salt

Place oats and coconut milk into a container. Stir, cover and place in refrigerator. Let sit overnight.

Next morning, warm the oats in the microwave for 2 ½ to 3 minutes. Add in mix-ins.

PB&J Oats

Follow the basic overnight oats recipe. Mix in peanut butter and berries for a protein and fiber packed breakfast.

Cinnamon Blueberry Oats

Follow the basic overnight oats recipe. Sprinkle cinnamon and a few blueberries on top. For an extra treat crumble a blueberry muffin into the oats.

Additional Mix-ins

Fruit – berries, apples, bananas

Jams or jellies

Granola

Trail mix

Nuts and seeds

Honey

Mike’s Hot Honey

Maple syrup

PB&J Oats

Cinnamon Blueberry Oats

Review: Bocado – the burger I never had

2011-09-05T19:45:00.000-04:00

I hate writing negative reviews. I like to think everyone is accommodating to those with Celiac disease and other dietary restrictions. Yet this wasn’t the case a few weeks ago.

I have heard Bocado was known for their food but not their service. Yet, I still wanted to try their reputable burger. One night after a social media event at 5 Seasons Brewing Company a group of us headed over for dinner. They happened to be closing the kitchen early but sat us anyway with the request to order very quickly. A pretty easy request since nearly all of us knew we wanted the burger.

When my turn came to order, I told the waiter my dietary restrictions, apologized for the last minute request and asked for the burger without the bun or cheese. The server immediately said I wouldn’t like it. I explained that that’s how I had been eating burgers for years and was sure I’d be happy with it. But still he said that it wouldn’t be good and then suggested I ordered something else. After a second explanation and a third no, I reluctantly ordered the roasted chicken*.

I was immediately annoyed about the denied burger. When eating a burger without the bun you quickly learn about the quality of meat and can easily tell a good burger from a bad one. Bocado, who prides themselves on their unique blend of short rib, beef brisket and organic ground beef, should have been happy to showcase the burger in its simplest form.

I emailed the owner and chef later that week to let them know what the waiter had said and provide them the opportunity to weigh in but neither responded.

I know chefs can be particular about their food and how it’s presented but I find it sad that some of those are unwilling to compromise and use the opportunity to highlight ingredients in a different form. I wish I could tell you I had one of the best burgers in Atlanta but I can’t. I can only say I had an unmemorable chicken dish and poor service.

*I must note the chicken was extremely overcooked and I ended up just eating fries for my dinner. Once I told the server about the chicken (he hadn’t seemed to notice I barely ate it) they did comp the dish from my bill. It was the one smart thing they did all night.

Dinner for a Thousand

2011-08-18T23:17:00.001-04:00

There we were, one thousand foodies excitedly waiting underneath Atlantic Station, packed into a fenced walkway. More and more people arrived with trays of food, shopping carts filled with chairs went by; even a large silver branch centerpiece appeared. Had you not known it probably looked like a movie set; where all the extras were told to wear black and bring their finest meal. At seven pm on Sunday the first Feast Noir began and quickly we ascended on Atlantic Station, a long thread of people appearing from the escalators below.

It was a wonderful feeling of community. Everyone found a spot, set up their table and sat down for a home-cooked Sunday meal. Not once did I hear an argument or complaint, just strangers sharing their love of food.

In a dinner among a thousand our table of six fit right in, even with all our dietary needs. We were a true testament to community and the versatility of food. Not only was our table gluten free but we had one vegan, one vegetarian/egg free and me who is also dairy free. Yet all six of us worked together to build an amazing menu that you would never guess was full of restrictions. I hadn’t met anyone at my table until that very night but sitting down to eat with them I felt confident in the food. A feeling I don’t often get.

That meal is what I hope to be the first of many with the Atlanta gluten free community. Many thanks to Dr. Sweet’s Cake Emporium, American Gra-Frutti and company, Jennifer Harris and Atlanta Without a Car and company.

Dr. Sweet's Cakes Blueberry Cake

Feast Noir Gluten Free Table 4 Menu

American Gra-Frutti bread with spreads (GF, DF)

Broccoli and cauliflower salad (GF, DF)

Pork sliders with chow chow (GF, DF)

Potato salad (GF,DF, VN)

Spicy garlic broccoli with pine nuts (GF, DF, VN)

Asian asparagus salad (GF,DF, VN)

Dr. Sweet’s Cakes blueberry cake (GF, DF)

Dr. Sweet’s Cakes brownies (GF)

Dr. Sweet’s Cakes black pepper and wine cake drops (GF)

Recipe: Dairy Free Chocolate, Chocolate Chip Cardamom Ice Cream

2011-08-11T19:43:00.000-04:00

I don't normally post recipes but after the feedback from the Southern BBQ post I decided to branch out. Here it is - the recipe for dairy free chocolate, chocolate chip cardamom ice cream.

Dairy Free Chocolate, Chocolate Chip Cardamom Ice Cream

Makes 1 quart

4 cups coconut creamer (regular – not flavored)
¾ cup sugar
2 vanilla beans, halved and seeded
7 large egg yolks
¼ cup dark chocolate syrup (can add more to taste)
1 tsp cardamom
½ cup dairy free chocolate chips

Combine the coconut creamer, sugar and vanilla seeds and bean in a medium heavy saucepan and bring to a gentle boil over medium heat. Remove from the heat.

Beat the egg yolks in a medium bowl until frothy and lemon colored, about 2 minutes. Whisk 1 cup of the hot cream into the egg yolks in a slow, steady stream. Gradually add the egg mixture to the hot cream, whisking constantly. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon, about 5 minutes.

Remove from the heat and strain through a fine-mesh strainer into a clean bowl. Mix in cardamom. Cover with plastic wrap, pressing it directly against the surface of the mixture to keep a skin from forming. Refrigerate until well chilled, about 2 hours.

Remove from refrigerator, add in chocolate syrup and mix thoroughly. Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Transfer to an airtight container, mix in chocolate chips and freeze until ready to serve.

I Want a Cupcake

2011-08-09T23:28:00.001-04:00

I'm not much of a sweets person but today I was seriously craving a cupcake. Specifically a Babycakes or Tu-Lu's Bakery cupcake. So much so that if I had the money I would have hopped on a plane and headed straight to NYC.

But for now, I'll stare at these pictures until Sunday when I get to try Dr. Sweet's Cake Emporium's cupcakes. I'm pretty excited - I've heard great things!

Babycakes cupcakes and cookie sandwich

Assortment from Tu-Lu's

What's your favorite place for gluten free and/or dairy free cupcakes?

A Chef’s Perspective on Food Allergies – an Interview with Chef Ryan Smith

2011-07-19T21:19:00.002-04:00

About a month ago fellow blogger, Sarah- Ann of eat. drink. repeat, and I had the most spectacular weekend. What started as a simple dinner at Empire State South (ESS) turned into attending a memorial day BBQ hosted by Kyle Jacovino, Executive Sous Chef at Empire State South, and included the likes of Bacchanalia, Abattoir, Holeman & Finch and more.

At the BBQ I chatted with Ryan Smith, Executive Chef at Empire State South about food allergies. My dinner at ESS had been one of my best gluten free experiences so I wanted to know how they made it so easy. Smith was gracious enough to take some time to answer my questions.

Smith is a somewhat quiet yet extremely passionate chef. While casually talking about foraging (if you don’t know much about it read here), local foods and retirement plans (he wants to be a beekeeper; I’d be the happiest girl alive with a couple of acres and a few cows) his excitement for the history food while simultaneously making it innovative is palpable.

His opinion on food allergies is welcoming. I know firsthand cooking gluten free and dairy free in one meal can easily scare even well-experienced chefs. However, in just the hour or so that we met he took me to the kitchen to eat boiled peanuts and an experiment of pickled boiled peanuts, offered to cook almost anything and mentioned how he should make homemade cider in the fall when the apples are good.

He has definitely made at least one gluten free super fan. Read the full interview below.

Ryan Smith, Empire State
South*

Between you, Hugh Acheson and Jacovino you all seem to take dietary restrictions in stride, when other chefs aren’t so quick to accommodate. What is it like for you to serve those with special needs?

I think in general a lot of chefs are stubborn about what they try to do and what their food is. They’re not really understanding because they are not interacting with people. It’s an allergy - there’s no way around it. It’s not people being just picky. To me there’s no other option. So of course we do whatever we can.

You mentioned once it can be a good challenge to modify a dish.

Yeah it can be. It can be a challenge when it’s busy but I think it’s fun too; like “what can I come up with?” That’s something we really love to do.

Everyone at Empire State South seems very educated on food allergies. Do you provide any training or is it the breed of staff?

It’s a bit of both. We’re trying to create a really knowledgeable culture among the staff.

During the pre-meal we all sit down and eat together and talk about food and wine and just go over everything. I try to touch on specifics and discuss something different each day to give them the proper tools.

A lot of them are here because they love it and inquire a lot. When we’re slow they’ll be looking at things like Food Lover’s Companion. It’s good to have people like that.

Are there any special methods (separate work areas, fryers, etc) you use in the kitchen to help prevent cross contamination?

Yeah - we don’t have a deep fryer, we do everything in a small pot. [Generally] we at least have two, sometimes three pots, if we’re frying seafood or vegetables to keep them separate.

As for everyday cross contaminating I’m really anal about how people work so I make sure everyone works really clean.

Nowadays with the knowledge of gluten, it is actually harder for me to order a dish without dairy over gluten. Do you find it harder to eliminate dairy in certain dishes?

Gluten is really easy for us [to avoid]. It can be very easy [for dairy-free] but it depends. When the waiter comes back and says someone is dairy-free and asks what can they have - that doesn’t help me. I want to know what they are interested in. I can do whatever; I just need direction.

So it’s easier for the guest to choose between two or three dishes they’re interested in rather than going through the whole menu?

Yeah it’s much easier that way.

If you had to give up either gluten or dairy for just one day which one would you choose?

That’s tough.... I’d probably give up gluten.

What is your favorite dish currently on the menu?

We’re doing a salad right now that I’m really excited about. Which I think is not usual :)

It’s a bunch of greens that are foraged. One of our farmers is really into foraging and wild foods which I am too. He brings down a lot of lambs quarters and wood sorrel and a bunch of really unique bitter greens so we’re doing that really simply with these really bad ass little melons called charentais. They’re like mini cantaloupe but the best cantaloupe I’ve eaten in my live.

So it’s really simple... but I really want people to be more accepting and excited about wild foods.

*Smith is probably regretting letting me use this photo now. However, I think it is awesome.

Outdoor Eating on the Go

2011-07-17T12:06:00.000-04:00

Even though we Atlantians complain about the heat, summer here involves tons of outdoor activities from BBQs, baseball games, concerts at Chastain, outdoor movie screenings to lunging at the pool all day. While all these activities are fun they generally include food and beverages, making it more of a challenge for those of us who are limited in our food selections.

For me, this season has already been packed with outdoor events. So here are my go-to stores and restaurants for easy outdoor dining.

Chastain Park & Amphitheater
Going to a concert at Chastain is a quintessential Buckhead activity for the summer. Even this girl who loves places like The Earl and The Porter gets some joy over decorating a table, eating great food and drinking wine while listening to oldies.

If you don’t have time to cook beforehand Zoe’s Kitchen is the perfect place to pick up food. They offer a large gluten free menu with dishes that hold up well on-the-go. I like grabbing a carton of hummus with fresh veggies, chicken kabobs and some braised white beans. Grab a bottle of wine and you’re all set.

Piedmont Park

Assortment from Trader Joe's

Trader Joe's and MetroFresh in the Midtown Arts center are two places I go when planning a picnic in Piedmont Park.

Trader Joe’s is great for affordable snacks. They have a large selection of sliced meats and hummus. My favorite item is their Onion & Chive Seeded Corn Crackers. When I have time to stop by the house, I’ll pick up a bag of broccoli slaw mix (a mix of sliced broccoli shoots and carrots) and make a simple vinaigrette to top it off. I’ll mix olive oil, white wine vinegar, a dollop of honey, garlic, salt and pepper together for the vinaigrette, crush some almonds and toss it all together for a refreshing, hearty side.

MetroFresh does a great job denoting which dishes are gluten-free, vegan and the items that contain dairy*. They post a new menu each day but there a handful of items that they always serve. I like the Mitchili (turkey chili) and the grilled chicken breast.

*The menu is confusing at first because they mark GF for gluten free but D for containing dairy, not dairy free. Just keep this in mind when ordering. The staff is also very knowledgeable if you want to double check anything.

The Pool

Enjoying gluten free beverages at the pool takes a little more preparation since glass isn’t allowed. If you’re a cider fan, Strongbow is available in cans (22 oz for that matter) which I’ve found at most Greene’s and my local Kroger. If you’re in the mood for wine, there are always the cheap wine juice boxes you can find in grocery and liquor stores. If you want to look stylish, Sofia wine comes in cute little cans – straw included.

I haven’t found a gluten free beer in a can yet. If you have please share!

Other Great Places

Whole Foods
Whole Foods is well-known for their gluten free options. One of the things I like is that they also list the ingredients on their hot, cold and salad bars. If I’m headed to a gathering I’ll run in and make myself a quick plate of veggies and rice.

Star Provisions

If you’re on the Westside Star Provisions is a good place to pick up fresh produce, meats and to-go dishes. Yesterday I stopped by The Local Farmstand where they had beautiful blueberries, figs and tomatoes. Then I headed inside to Provisions To Go and bought two sides for a quick snack. I got the black eyed peas with peppers and cilantro and an Indian chickpea salad that were both packed with flavor. The to-go menu lists the sides by the pound but they can package them in smaller sizes if you need.

A Breakfast Revelation - The Shed at Glenwood

2011-06-15T18:44:00.001-04:00

I have a confession – on top of being gluten, dairy and soy free I also avoid other foods based on personal choice. The biggest one is fish and shellfish. Every time I eat it I get nauseated so I’ve avoided it for years (I only recently learned nausea is a sign of an allergy but I haven’t been tested yet). The second is eggs. I can’t stand the taste of them; even the smell is awful to me. I really wish I liked eggs. It would make things a lot easier, like breakfast for one. Years ago, I came to terms that eating breakfast or brunch in a restaurant meant I’d be having a side of bacon and potatoes. When it comes to breakfast there just aren’t many options once you get past the gluten, dairy and egg- laden dishes.

A couple months ago though I had a breakfast revelation thanks to The Shed at Glenwood. This East Atlanta restaurant is a diamond in rough with some unexpected dishes. In my first visit I ordered the lentil soup, bacon and roasted potatoes (the potatoes were a special order without butter). Soup for breakfast? I didn’t mind; I could eat soup any day of the year. On my second trip, I ordered the Chilaquiles, shredded chicken over corn tortillas drenched in a spicy tomato sauce. This dish had the perfect amount of spice to cure my post-Saturday evening headache.

The star of brunch though is their $9 bottomless mimosas. They use a good quality champagne, compared to most places, and they’re not stiff to pour you more. Just remember, in Georgia they can’t legally start pouring until noon.

For your gluten eating friends (and those who are normal and like eggs) the soft scrambled eggs, pork belly frittata and sliders are said to be stellar.

While they don’t offer a gluten free menu the staff is well educated on food allergies and the ingredients in each dish. Make sure to inform your waiter of your allergies and they’ll graciously help you pick out a safe dish.

Southern BBQ - Gluten Free, Dairy Free Style

2011-06-05T22:39:00.000-04:00

Sun tea, rose wine and the fixins'

GF, DF mac n' cheese with jalapeno corn bread crumbs, homemade baked beans and corn

Jalapeno corn muffins

antique sprinkler from my granddad

Homemade dairy free chocolate, chocolate chip and cardamom ice cream with GF, DF peanut butter chocolate chip cookie

Attending a Food Festival When You Have Dietary Restrictions

2011-05-23T21:42:00.004-04:00

For the past couple weeks my life has been wrapped up in the Atlanta Food & Wine Festival, working out sponsoring and exhibiting details for my company. Simultaneously, I was so excited; I couldn’t wait for the amazing dishes and drinks. But for some reason I never thought of my dietary restrictions. Walking into the festival Friday my heart sank a bit when I read the signs “Fried Chicken, Cheese, Low Country, Bourbon & Whiskey.” I had completely forgotten the South is big on flour and butter. Luckily though I learned southern hospitality is still just as big. After talking to a couple chefs I realized many were happy to make special bites for me.

At the opening party, High Road Craft Ice Cream & Sorbet served up a green tea sorbet with sugared blackberries dipped in bourbon, which they left out the bourbon for me (I don’t risk it with bourbon even if they says it’s from corn since so many of them are mixed blends).

Photo from the wonderful blog - Eat. Drink. Repeat.!

Hugh Acheson from Empire State South featured a Crisp Pork Belly with Corn Rice Grits and Peanut Slaw, omitting the grits since they had dairy in them, and a Boiled Peanut Hummus with Local Vegetables and Buttered Toast; omitting the toast – for obvious reasons.

The King of Pops also had a sweet treat that was perfect for the hot weather. They were handing out Raspberry Lime Patron pops – amazing!

So while you might not be able to eat everything at a food festival don’t be discouraged from going. Ask the chef if they can accommodate you (it’s easier if they’re building the dish components on site). Or if you would prefer to plan ahead – email the restaurants participating and ask what they plan to serve. Also try to go first thing or later in the day when there’s less of a crowd. Of course there’s always the wine to enjoy!

Kyma

2011-02-21T20:06:00.002-05:00

My roommates and I took advantage of one of the early spring Sundays recently and went to Kyma for their $7 Sundays (which has now been extended to everyday as “$7 on the Patio”). You can order off a large menu of $7 appetizers, $3.50 spreads and $5.50-7 grilled platters.

Kyma offers a vegetarian and vegan menu online which helped me to pre-select items that were dairy-free. Once we were seated at the restaurant, the chef hand wrote which appetizers were gluten free.

The gluten free options on the the $7 menu is impressive including all the spreads (no pita bread), romaine salad (no croutons), baby beets, shrimp “souvlaki”, giant beans (also called bean stew), calamari, cheese “saganaki,” tomato salad, eggplant stew, mussels, octopus, scallions, tuna, oysters, soup and all the fish and grilled platters.

After much debate I ordered the Skordalia “potato” spread, giant beans (bean stew), chilled green beans and the pork rib grilled platter.

At first I forgot to ask for veggies to dip in the potato spread but it was so good I ended up eating it all with a fork. The chilled beans, greens beans with dill and pickled onions, were heavenly – perfect for the newly warm day. I made a mental note to add these to my summer repertoire of party dishes. The Giant beans were my least favorite dish (it didn’t help they forgot to serve it at first). Listed on the menu as bean stew, giant beans with tomatoes, onion and dill, I was expecting a hearty, blended dish. However, the beans were served whole, swimming in tomato sauce. The beans were a bit too al dente for my taste but mashing them with a fork into the sauce improved the texture.

My favorite was the Pork Rib Grilled Platter. I would go back just to order a double platter for dinner. The three bone rib is a generous portion for the price, nicely spiced and had the perfect proportion of sear on top. The Greek Fries served with it (DF: order without the cheese) were delicious fried cakes of potato.

Note on the Grilled Platters: The Tzatziki sauce is served directly on the plate so if you’re dairy-free order it on the side or without.

The one downfall was the service which was very slow. However, I still strongly recommend eating here- just don’t try to dine before a show or party.

Find Gluten Free Restaurants Easier

2011-01-24T21:03:00.000-05:00

To make it easier to find gluten free friendly restaurants in Atlanta I have added a new tab to my blog! Check the right hand column for a list of my favorite restaurants.

Nam Restaurant

2010-11-15T20:40:00.001-05:00

UPDATE MAY 2011 - Nam has sadly closed. Hopefully they will re-open sometime in the future.

I’ve recently fallen in love with Vietnamese cuisine. It is a great cuisine for those gluten free and/or dairy free because a lot of the dishes are already gluten/dairy free or they can be easily adapted.

Nam restaurant in Midtown is an absolute treasure for those gluten free. The staff is extremely knowledgeable about their dishes and whether they are safe/can be modified.

Spring Rolls - The camera phone doesn't
do it justice

For appetizers I recommend the Vietnamese Spring Rolls. They’ll even make them vegetarian if you don’t want the shrimp and pork. The peanut dipping sauce has a bold flavor that pairs well with the freshly prepared rolls. The Rice Flour Tamale is also gluten free.

The Sour Green Mango Salad is gluten and dairy free and is fresh and crisp – the prefect palette cleanser in between courses.

Claypot Chicken - once again bad camera work

My absolute favorite dish (seriously it’s addicting) is the Claypot Chicken. The rich, caramelized chicken is drenched in a savory, piping hot chili sauce. Pair it with a glass of their Malbec and you’ll be in a happy-comatose state afterwards.

The Banana Leaf Steamed Halibut, “Shaking” Filet Mignon, Lemongrass Chicken and Spicy Claypot Grouper are also favorites.

The best kept secret though is at lunchtime they serve Beef and Chicken Pho. If you’re in the area in the afternoon, their pho is an absolute must!

Wisteria Announces Gluten Free Menu

2010-08-25T21:38:00.001-04:00

Sorry for the long hiatus everyone! After a long break I was excited to see in my email a message from Wisteria announcing their new gluten free menu. I’ve dined at Wisteria once before and it was one of the best experiences in Atlanta that I’ve had. The staff was extremely knowledge about all menu items in regards to food allergies. So it’s good to see that they’ve created a menu making it easy for those to find gluten free items.

Check out the menu here. I highly recommend the Molasses-Rubbed Pork Tenderloin with the Vidalia onion, apple and walnut relish!

Yeah! Burger: Gluten Free Heaven

2010-06-21T22:41:00.000-04:00

After weeks and weeks of waiting, Yeah! Burger has finally opened! I couldn’t wait to get myself over there and managed to rope in my parents (also gluten free) to go for lunch on Father’s Day. I couldn’t think of a better father’s day meal than a gluten free burger and beer.

As we walked in co-owner Erik Maier happened to be greeting guests while they were waiting in line. Dressed casually he walked right up introduced himself, shook our hands and asked if we had any questions. Immediately I was put at ease. I mentioned we were all gluten free and asked some questions about the food.

He informed me all the sauces are gluten free; though not officially certified yet (they are working on it). He did note the slaw is not gluten free because it contains soy sauce. I was sad to see they had switched from Bard’s Tale to Green’s beer. My doctor is stricter than most on which grains to avoid, including buckwheat. Maier said they had to switch because they were having a hard time finding Bard’s Tale.

After basking over the simple yet stylish menu I decided to order a bison burger, gluten free bun of course, lettuce, onion, tomato and avocado with side order of gluten free French fries.

10 minutes later and I had this beautiful view in front of me.

My first bite was sinfully delicious. I couldn’t believe how good it was. The bun tasted like the real thing and was nicely toasted. Every element was in perfect balance – the bun wasn’t too heavy, the bison patty was juicy yet not greasy and the tomato, lettuce and avocado were all high quality ingredients that flawlessly married with the beef and bread.

I was so invested in the burger by the time I got around to the fries there were only a couple left… but from what I had they were tasty.

Leaving Yeah! Burger I was already ready to go back and order another one. It might perhaps even require a quick lunch break trip sometime soon!

Cuba Libre Restaurant: Orlando

2010-06-09T22:02:00.001-04:00

In my recent travels for work I was lucky enough to hit a couple of great restaurant in my whirlwind trip to three cities in two and half weeks. While in Orlando my co-worker and I happened to come across a restaurant called Cuba Libre. The restaurant is tucked into one of the corners of Point Orlando, where at least 15 other restaurants are competing for diners. I checked out the menu before walking in and a greeter was able to confidently alert me that all the servers are well educated on what’s gluten free and what’s not.

Convinced by the doorman we strolled in and were seated at a table upstairs. We started with an order of the Guacamole Cubano, avocados mixed with pineapple, lime juice and olive oil served with crispy plantain chips. I was hesitant about the mixture of avocado and pineapple since I’m not a fan of mixing fruit with anything other than fruit but it was absolutely delicious. The crispy plantain chips were tasty and a perfect combination with the guacamole.

Cuba Libre is also a rum bar so of course I had to order a mojito. I ordered the Passion Fruit Mojito and I immediately turned into a rendition of the dinner scene from “What About Bob?” It was by far the best mixed drink I’ve had. I couldn’t stop raving about it – I’m sure my colleague was starting to say “ok I get it…”

For dinner I ordered the Ropa Vieja (there were so many other good looking choices!). This stew-like dish is made up of shredded beef brisket, tomatoes, maduros, bell peppers, onions, red wine and served with rice. It was the perfect comfort food after a long day of working. The sauce was rich and nicely spiced. The beef was tender and brought depth to the dish. It was a huge plate of food and I enjoyed every bite of it.

Traveling is always hectic to try and find places that are safe for me to eat and this one made it easy and wonderful for me. I would definitely go back.

My Taco Addiction

2010-05-31T11:54:00.001-04:00

I’ve had a long addition with tacos. From my early days of knowing only taco bell (how I loved it dearly) to growing up and finding that Mexican food fits perfectly into my diet and is filled with wonderful flavors.

Growing up in Atlanta, I’ve developed a long list of my favorite (and not so favorite) Mexican places to dine at. So much so that I like to think that I have become a semi-connoisseur of pork carnitas tacos and guacamole.

So with that I give you round one of my taqueria reviews. I hope you enjoy it and expect lots more!

Taqueria del Sol

Taqueria del Sol (TDS) is my favorite taqueria in Atlanta. I can’t say enough good things about this place. The food is amazing and the staff is always helpful with food intolerances, no matter which location. They don’t have a gluten free menu but the staff makes up for it in knowledge and understanding. While the tacos are offered with flour tortillas, they always have fresh and delicious corn tortillas on hand. The tortillas are practically perfect. They’re fluffy, warm and are slightly toasted on the onside to give them the perfect hold and texture. ~~The pork tacos are a dream. In fact, I’ve never been able to order anything else. The pork is tender and juicy and paired with the right portion of onions and cilantro.~~ (Since my GF findings blogger Gluten Free Musings received updated information that the pork is off limits). I like to order some guacamole and throw a dollop on top of the tacos. The bartenders are helpful with ordering a gluten free margarita and they always come out with a harmonious blend of tequila and sour mix.

Don’t get discouraged by the serious wait lines, they always move fast and the food is worth it. You can always grab a seat at the bar too.

Cinco Mexican Cantina

It seems Cinco has been around the outskirts of Atlanta for some time now but I’ve only recently become aware of them. In the New Year they opened a location in Vinings, making it the perfect place for my co-workers to take me for my birthday lunch (I’m lucky that my co-workers love Mexican food almost has much as I do). The waiter greeted us promptly and said they would take care of us quickly since we were on our lunch break; which we all thoroughly appreciated since the past couple of restaurants in Vinings have been less than speedy.

The waiter noted that all the food is freshly prepared and served and he wasn’t wrong. The tacos al carbon were high quality and the guacamole had a great richness to it (you'll see the guacamole was my version of a birthday cake). Similar to Taqueria del Sol, they serve tacos on flour torillas as well but you can easily substitute for corn shells.

This is definitely a new place that has been added to my repertoire of restaurants.

Update: As for my stance on tortilla chips fried in a conventional fryer with gluten products. I personally have never reacted from cross-contamination in a fryer and I consider myself extremely sensitive to small amounts of gluten. Also, coming from a restaurant based family I feel comfortable with how chips specifically hold up in a fryer. Since they aren't battered (like onion rings) I'm less concerned for the potential for gluten to stick to them. HOWEVER you should choose what is best for you which might include holding off on the chips if they are not fried separately.

Amy’s Kitchen GF, DF, SF Mac & Cheeze

2010-05-26T19:59:00.000-04:00

Amy’s Kitchen recently launched several new gluten free products including a dairy free, soy free mac & cheese. The company contacted me a month or two ago informing me they would be launching the new products. I was very curious of how they were going to make it work so when I found it in Kroger last night I grabbed one to try.

The taste was surprisingly decent. It tasted similar to any frozen mac and cheese. However, I didn’t care much for the texture. The cheese sauce was too thick – perhaps I just have an aversion to cheesy products now. Also, the calorie count is pretty high – over 500 calories for the small serving.

I might use it in the future for holidays or special occasions as a side dish but it probably won’t become part of my usual foods.

Gluten Free Beer Sightings

2010-04-27T21:11:00.000-04:00

The past couple years I’ve grown accustomed to ordering cider, a glass of wine or the occasional gluten free margarita when I go out; but I’m a girl who still craves a beer every now and again. While I can of course enjoy one a home, I sometimes like to enjoy a cold beer when I go out to out dinner, meet up with friends or go watch a game.

So here are some of the places around Atlanta that I found serve gluten free beer.

Taco Mac - Redbridge

Hudson Grille - Redbridge

Tap - New Grist

5 Seasons Brewery (Alpharetta & Westside Locations) – They make their own!

Outback (Roswell Location) – Green’s

Wildfire – Redbridge

The Meehan’s in Sandy Springs also used to serve Redbridge but I haven’t been back recently to know if they still do.

Where else have you found gluten free beer?

Is GF Pizza at a Regular Pizza Joint Safe?

2010-04-12T23:02:00.002-04:00

QNKRGCQE543T

Gluten free pizza is starting to pop up everywhere. Even regular pizza places are getting into the game. But I wonder, are they practicing good food allergen/cross contamination practices?

Pizza Fusion was my first place to have a gluten free pizza in a restaurant in over three years. I had a good experience but when my dad visited the restaurant on two separate occasions he got sick. After some asking it was determined the gluten free pizzas were baked in the same oven as the glutinous pizzas.

In a recent post by Triumph Dining, Mellow Mushroom has now started testing a gluten free crust. Before I was diagnosed with Celiac I had a good 21 years of enjoying regular pizza including many occasions at Mellow Mushroom (one of the few cool places in the Atlanta suburbs when you’re a teenager). While my memories of Mellow include warm, fuzzy thoughts of delicious, garlicy pretzels and cheesy pizza with thick cornmeal dusted on the bottom; I also remember the array of flour tossing and pizza making within the restaurant. While it makes me excited to see such a large company testing gluten free crusts, it also concerns me of whether they can truly control the cross-contamination issues.

What do you guys think?

Gluten Free Sighting Scoop: Yeah! Burger

2010-03-17T13:33:00.000-04:00

Atlanta magazine’s Covered Dish blog recently posted details on Shaun Doty’s new project, Yeah! Burger. They noted the new restaurant will offer a gluten-free bun made by Dough Bakery. I really hope this happens. It would be absolutely wonderful to see a burger concept with a freshly made gluten-free bun.

Show your support by writing on Yeah!Burgers Facebook page at http://www.facebook.com/yeahburger. The more people asking for gluten-free options, the more likely it will happen.

If you have any insider scoop, please feel free to share!

Vitamin Water Gluten Free

2010-03-12T14:19:00.000-05:00

I've become a big fan of Vitaminwater. So when I noticed they recently changed the formula of some of their flavors, including the addition of the ingredient "modified food starch," I was nervous I might not be able to drink them anymore.

Even though it is now required by the FDA for manufacturers to list any of the top eight allergens (wheat included) on the nutrient label, I wanted to make sure. So I emailed the company to confirm they were using a non-gluten based modified food starch. Here is the response I received from the company:

"All vitaminwater, smartwater and vitaminwater 10 products are gluten free. None of our products contain any of the FDA designated 'big eight' allergens."

So glad to hear it- Thanks Glaceau!

Updated Review: Figo Pasta Round 2

2010-02-24T11:05:00.000-05:00

Unfortunately my visit to Figo Pasta at Perimeter last night did not go as well as the ones in the past. After eating there several times and feeling comfortable with their food allergy understanding, I decided to branch out to other sauces.

I was interested in the pesto sauce so I asked the woman taking my order if she could double check that there wasn't dairy in the sauce. She was knowledgeable enough to check the ingredient list and confirmed that she was “100% positive there [was] no dairy in the sauce.” Unfortunately for her, the ingredient list doesn’t seem to include garnishes…

The pasta came out looking beautifully bright green with white specs all over it. I immediately knew they had garnished it with cheese. The waitress actually handled it very well and was very apologetic.

Fortunately for me I was able to recognize the cheese before I ate it. Also, I have an intolerance; it could have been a much different story for someone with a true allergy.

The key thing about this is I don’t blame any of the staff there; I blame the behavior of quick service restaurants. They just don’t provide their employees with the information they need. If you garnish a dish, those ingredients should be listed as well. The employees should be trained to recognize food allergies and note them on the ticket so kitchen staff knows as well.

There are several comprehensive and free programs for restaurants to learn how to manage food allergies properly – from the front of the house to the back of the house. I hope this post will help at least one restaurant learn how to better educate their staff about food allergies.

The Culinary Institute of America has a great free, online program that I highly recommend to all restaurants.

http://www.ciaprochef.com/foodallergies/

The Food Allergy and Anaphylaxis Network (FAAN), one of the world’s leading food advocacy groups, also has a program for restaurants.

http://www.foodallergy.org/page/food-allergy-training-guide-for-college-and-university-food-services1

Happy National Margarita Day!

2010-02-22T14:08:00.000-05:00

With all this warm weather, a margarita sounds perfect. Being naturally gluten-free, tequila is one of my favorite liquors. Mix up this Passion Fruit Margarita to brighten your Monday (after work of course).

Passion Fruit Margarita

from Food Network Emeril Lagasse

Ingredients

· 3 cups passion fruit juice

· 1 lime, juiced

· 2 1/2 cups good quality reposado tequila

· 1/2 cup Orange Juice (substitute for Grand Marnier)

· Raspberries, for garnish

Directions

Combine all ingredients and stir well. Store in the refrigerator until ready to use. Pour into margarita glasses over ice. Garnish with a few raspberries.

Don't feel like breaking out the blender? Uncle Julio's makes a killer passion fruit margarita, not to mention guacamole and fajitas. You can also celebrate at the Tin Lizzy's in Buckhead which is offering $1 off margs today only.

Figo Pasta

2010-02-17T21:34:00.001-05:00

Mmm pasta. It has always been one of my favorite comfort foods, even into my gluten free days. Surprisingly gluten free pasta is pretty good when you smoother it with sauce J

Luckily, I found out through Gluten Freedom Atlanta that Figo Pasta recently started offering gluten free pasta. All of their sauces are gluten free (not all are dairy free) and so are a whole host of their salads. Their Ragu’ alla Bolognese is absolutely sinful for a quick service restaurant. The smoothly, rich tomato sauce is blended with tender beef and veggies. It tastes like something your grandmother would serve you on a cold, snowy afternoon. You can taste the fresh tomatoes and basil in the Pomodoro sauce and the Arrabbiata is perfectly spicy.

(Ragu’ alla Bolognese to go)

The first time I tried the pasta I had to double check with my server that it was in fact gluten free. The pasta held up so well, I thought they might have confused it for the regular kind.

So far I’ve been to the Perimeter and Vinings locations and all staff members have been very helpful in dealing with food intolerances. During my first visit, an employee at the Perimeter location went through recipes with me to ensure there wasn’t any dairy in the sauces I was interested in. The manager checked to see if I enjoyed the pasta – wanting to make sure they had the tastiest gluten free pasta.

Vinings Location - The rain and camera phone make for a not so good picture.

While the pasta averages around $9 it’s definitely worth it. Whether it’s for a hearty dinner or a quick, comforting lunch (great for those crazy work days) I would recommend Figo any day of the week.

Atlanta’s Own Fifth Group Restaurants Go Gluten Free

2010-01-28T23:06:00.000-05:00

Fifth Group Restaurants, home to South City Kitchen, La Tavola Trattoria, Ecco, El Taco and Bold American Events and Catering, recently rolled out new gluten free menus for all their restaurants.

In a press release from the company, Partner Robby Kukler says "People who suffer from gluten allergies suffer 365 days a year, therefore restaurants should offer practical solutions for every meal, every day of the year, too."

I couldn’t agree more Kukler. It’s great to see large restaurant groups taking on gluten free menu options in their kitchens.

While I couldn’t find the gluten free menus on their website yet, the press release offers a good amount of detail. From chile braised short ribs at El Taco, to mushroom soup at Ecco, Smoked risotto with butternut squash at La Tavola Trattoria and Coca-Cola braised beef brisket at South City Kitchen it seems there are many delicious offerings to choose from.

Being the Mexican food fanatic that I am, I’ve been dying to try El Taco. I’ve been waiting for February so I could get their great deal of a free taco with the purchase of any margarita (Tacos and margaritas- who can say no to that?) but now with the release of the gluten free menus I’ll definitely make sure to dine there soon.

Look for reviews to come!

Read the full press release here.

Thank You John Kessler

2010-01-25T19:48:00.001-05:00

Celiac Eats has made John Kessler’s blog roll!

The AJC’s "Food and More with John Kessler" is one of the best blogs for Atlanta’s restaurant scene. Kessler reports on anything food from restaurant openings and closings, to the most tasty treats of the city (and the not so tasty) and everything else in between.

Visit his blog here.

Leon’s Full Service: An Ode to Aioli

2010-01-14T23:38:00.001-05:00

I recently got to eat at Leon’s Full Service. I had been hearing some hype about the new restaurant and was excited that a friend requested to have her birthday dinner there. With over 15 people listed for the dinner party I decided to call ahead to determine whether or not they could handle dietary needs. Generally the receptionist will hand off the phone to a manager but I was pleasantly surprised that the receptionist was able to answer all my questions. She informed me that they make everything from scratch and can easily deal with dietary restrictions. She also mentioned one of the waitresses was also gluten-free and made sure the kitchen handled all allergens appropriately. Great- I was ready to go! Now I just had to wait the couple days until the party…

Gourmet

Finally the day came and my roommate and I made our way through the freezing temperatures to the restaurant (Note: Decatur in the winter is not great due to all the walking involved). But before I really start bragging on the food I must mention the one minor negative. Leon’s doesn’t offer reservations and is a quite small restaurant. So with 15 people the wait for a table was quite long. But even still, standing cramped together in the bar area the time seemed to pass quickly. The atmosphere is relaxed and social. The bar menu is posted on giant chalkboards on the wall where they also offer staff favorites. The intricate beer names and types keeps you busy for awhile.

Finally after an hour and half wait we get seated. They squeezed us into a back booth which we were lucky enough to not mind. Being prepared I had already looked at the menu before hand and determined some items that looked most likely gluten/diary/soy free; however the waitress changed all that. I had planned on ordering the pork chops but she insisted that the burger was amazing. Almost half the price of the chops I decided to take her up on the idea and ordered a burger without the bun. To add some flavor to it I added pickled onions as a topping. My roommate and I decided to split an order of fries as an appetizer.

Leon’s serves up a bucket of fries with your choice of two different sauces (one if the fries are a side item). With 14 different sauce selections we were baffled of how to narrow it down. We finally settled on the garlic aioli and BBQ sauce (another recommendation from the waitress).

Decatur Metro

I must admit that I’m generally not a condiment or sauce person. I don’t like ketchup, mustard, mayo, relish or most sauces except for BBQ. But I decided to branch out and test the creamy, saucy waters.

When the fries arrived I gingerly dipped one into the garlic aioli, still determining if I should be grossed out that I was eating mayo. The first bite was intriguing, by the third I was hooked. The garlic flavor was fresh and delicate. The aioli was creamy and light, perfect for topping just about anything. It blew my mind that a mayo could be so heavenly. It made me wonder where my taste buds had been all these years.

Once I recovered from the flavor immersion, the BBQ sauce and ketchup were next. The BBQ sauce was a perfect balance of sweet and smoky. I ended up smearing some on my burger. I decided to really risk it and tried the ketchup – even though I hate ketchup. One bite and I was asking if I could get a jar to go. It was hinted with peppers and not all sweet like processed ketchups. If a salsa and ketchup got together they would have made this.

But I couldn’t keep my mind off the aioli. With each bite the flavor and texture grew. Luckily I ordered fries with my meal so I got to enjoy a second round of fries and sauce J

By the end of the night I was in a food coma of goodness. Yet I hadn’t even tried some many of the other highlights of Leon’s. The next round will have to include cocktails and another selection of sauces - I’m dying to try the masaman curry and bacon & tarragon mayo. Hopefully I’ll be able to make it back soon.

My Tip: A great happy hour spot. Go for the beers/cocktails and French fries. You won’t even realize that you didn’t eat a full meal.

Product Review: So Delicious Coconut Milk

2010-01-02T18:01:00.000-05:00

Having dairy and soy intolerances, it's been hard to find a replacement for milk. I find rice milk too bland and almond milk too sweet. I'll use them for baking (the key is to use unsweetened), but I had given up eating cereal and drinking coffee.

Luckily my company's marketing manager recently told me Turtle Mountain had added a coconut milk and creamer to their So Delicious® line. I have known about their coconut ice creams for awhile so I was excited to hear about the new products.

I must say, I was a little hesitant at first. I was afraid it might have too much coconut flavor but it is absolutely delicious. There isn't a strong coconut flavor nor is it too sweet. The taste is almost the same as skim milk. I'm finally eating cereal again!

The creamer is great as well. I've tried the original and french vanilla and enjoy them both. Just a little bit thicker than the milk the creamer works well in coffee. I do have to add a bit more than a dairy creamer though but that's ok.

There are also some great nutritional benefits to the milk and creamer. They are both dairy, lactose, soy and gluten free. They provide medium chain fatty acids and the milk is an excellent source of B12 - which is a great thing for celiacs. I'm always battling to keep my vitamin B levels adequate. They're also cholesterol and trans fat free.

Out of all the milk alternatives this is my favorite by far. You can drink it straight from a glass, use with cereal, coffee and cooking.

Starting Off

2009-12-28T22:55:00.000-05:00

My first blog post!

I'm sure many people have said this themselves yet it's still exciting.

I hope for this blog to be a compilation of recipes, restaurants "reviews" and information on celiac disease and food intolerances.

I'm still working on the kinks but hopefully I'll be up and running soon.