Archive for the ‘Gluten Free’ Category

Just in time for spring picnic action, new bakery and sandwich shop Flour + Co. has opened its doors as of today. Helmed by former La Boulange operations director Emily Day, the bakery portion features morning treats like biscuits, muffins, and cinnamon rolls, as well as more decadent sweets like cookies, cakes, and pies. A handful of items are also available in gluten-free versions, and pie and cookie dough will be for sale to take home. Other breakfast fare includes a daily rotating “egg pie” (a.k.a. quiche), granola, yogurt, and Stumptown coffee. At lunchtime, sandwiches, savory tarts, and chicken pot pie are available. They’re also offering something unique, a charity donation box, with a matching grant of up to $250 per month.

The bakery is petite, with 16 seats and a cheerful beige and robin’s-egg blue color scheme. The concept was designed by Abueg Morris Architects, who’ve also done spots like Roam Artisan Burgers and Bun Mee. There’s definitely a corporate branding element at work as well, with murals featuring main character Flour and her anthropomorphic pals Butter, Sugar, Eggs, and Milk. (May we humbly suggest a Hamburglar/Bananagrabber-type addition?) Opening hours are currently 6:30 am-6 pm, according to Day’s blog, but are subject to change.

Source:  Allie Pape / SF Eater

The Gluten Free Society is now offering a Medical Certification course to health care providers. The course will improve a provider’s knowledge of gluten sensitivity, related issues and how to diagnosis then treat related illnesses. The Society offers two different types of certification, with the first one starting at 200 dollars. More information can be obtained here: http://www.glutenfreesociety.org/find-gluten-free-doctors/gluten-free-society-tier-1-certification-course/

According to CeliacCentral.org, “It is estimated that 85% of Americans who have celiac disease are undiagnosed or misdiagnosed with other conditions.” As a result, millions of Americans go years without the proper treatment. This reason alone is why the Gluten Free Society has been advocating for better education of gluten related issues. “We offer two types of certification because it is needed. It is that simple. People are having their quality of life injured because there is a lot of misinformation and misunderstandings surrounding gluten intolerance,” said Dr. Peter Osborne.

The Gluten Free Society’s Tier 1 certificate includes each health care provider being listed as an expert in the Society’s healthcare provider and physician database. The Gluten Free Society is an online resource for doctors and patients seeking help in the area of gluten related diseases. The site has more than 60,000 visitors monthly. There is a second level certification specific to experts in the field of gluten related diseases. This fee is 300 dollars and also allows the expert to be listed on the Society’s website.

The Gluten Free Society lends its support to research endeavors revolving around grains, gluten, lectins, and other compounds within grain that may harm human health. The organization provides an ongoing analysis and commentary of research performed in the field of food sensitivity/intolerance. Members of the media can contact Helene Vece of JumpStart Ink and Media Manager for the Gluten Free Society to request an interview with Dr. Peter Osborne.

Peter B’s Brewpub, located behind Portola Hotel & Spa, Monterey’s first and only Silver LEED® EB certified hotel, has won the bronze medal for their Fort Ord Wheat Ale at the World Beer Championships. The Fort Ord Wheat Ale received excellent recognition and a high 84-point rating. This bronze medal is the second award that Peter B’s Brewpub has received from the World Beer Championships.

Tastings.com, Beverage Tasting Institute’s (BTI) website, describes the pub’s Fort Ord Wheat Ale as golden in color, and crisp with hints of orange citrus.

Guests at Peter B’s Brewpub can enjoy the award-winning Fort Ord Wheat Ale paired with delicious sustainable dishes prepared by the Portola Hotel & Spa’s Executive Chef Jason Giles.

Peter B’s Brewpub has also previously won a silver medal for their inclusion Amber Ale and a bronze medal for their Ford Ord Wheat at the 2011 World Beer Championships, as well as a bronze medal for their Fort Ord Wheat Ale at the 2012 World Beer Championships.

Recently, Peter B’s Brewpub harvested their first hops from Rancho Cielo, a restored piece of Salinas Valley natural history.

For more information on Peter B’s Brewpub and Portola Hotel & Spa, please visit http://www.portolahotel.com/

Kitchen Table Bakers of Syosset, NY has created an All Parmesan Gourmet Cheese Crisp that is naturally gluten-free, but that doesn’t compromise on taste.

Kitchen Table Bakers All Parmesan Gourmet Cheese Crisps are a unique, all-natural, wafer-thin cracker that is made entirely out of Parmesan cheese. With cheese being the only ingredient, they are naturally free of wheat and gluten, but also of trans fats and sugar. They offer a salty crunch that is a safe and suitable indulgence for those suffering from celiac disease or other gluten allergies.

Kitchen Table Bakers’ crisps have won numerous NASFT sofi-awards, the highest honor in the specialty food trade, and are delicious on their own or paired with your favorite soups, salads, dips, and more. They can be found in the cheese departments of many grocery stores nationwide, as well as online at kitchentablebakers.com.

Spiced Raw Garbanzo Beans

Compliments of Chef Joumana Accad

When garbanzos get harvested, one can find them in Lebanon sold from street vendors on the side of the road, in big bushy bunches with their tender husks; people will buy them and spend a leisurely afternoon peeling them and eating them with a glass of arak or beer.

Here in the US, raw garbanzos are found in Middle-Eastern stores or hispanic stores, maybe even at farmer’s markets; since they are produced in the US, they can also be obtained from local producers.

Raw garbanzo beans are light and crunchy; no trace of starch here. Peel the beans and wash them; then simply squeeze a lime on them and toss them in your favorite spices; paprika, cumin, turmeric, dry mustard, salt, black pepper, could all be used. Eat as a snack anytime or as part of a mezze.

GREAT GLUTEN-FREE VEGAN EATS
Cut Out the Gluten and Enjoy an Even Healthier Vegan Diet with Recipes for Fabulous, Allergy-Free Fare

by Allyson Kramer

Following a plant-based, gluten-free diet is one of the healthiest lifestyle choices around, yet it can be a challenge to create meals that not only match your needs, but taste delicious too. However, the days of challenge have come to an end!

GREAT GLUTEN-FREE VEGAN EATS by Allyson Kramer shows readers exactly how to create compassionate and wheat-free recipes that are impressive enough for even the most seasoned foodie. Full of fresh and all-natural ingredients, the 101 fully-photographed, scrumptious recipes you’ll find inside prove that eating vegan and gluten-free doesn’t have to be a sacrifice, but instead a delight!

From tempting appetizers, to hearty mains, to luscious desserts, you’ll find dishes to suit your every need and craving, including:

• Cherry Vanilla Bean Pancakes
• Mediterranean Croquettes
• Coconut Asparagus Soup
• Roasted Red Pepper & Fava Salad
• Walnut Ravioli with Vodka Sauce
• Rosemary, Leek & Potato Pie
• Chocolate Hazelnut Brownie Cheesecake
• Banana Berry Cobbler

Being gluten-free and vegan doesn’t mean people stop craving the gluten-rich, animal product-laden foods from before but this book addresses those cravings and shows readers how to make similar foods with different, often overlooked products. Live a healthy and sustainable life, while still enjoying the foods you love, with GREAT GLUTEN-FREE VEGAN EATS!

Turkish author, Aslihan Sabanci has won the award for ‘Best Health and Nutrition Book’ at the 2012 Gourmand World Cookbook Awards.  Her best-selling cookbook “Gluten Free Mediterranean Gourmet Cuisine” took first place over four competitors.

The award was presented at the Gourmand 2012 award ceremony at the historical Folies Bergere Theatre last night. Speaking from the ceremony, Aslihan Sabanci said ‘I am thrilled to receive such a distinguished and highly regarded honor from Gourmand. The book is a result of many years of research, study and passion and I am pleased to share it with the literary industry as a whole’.

Gluten Free Gourmet Mediterranean Cuisine previously received the Gourmand Award for ‘Best Turkish Health and Nutrition Book’ Aslihan Sabanci will be showcasing at the Paris Cookbook fair in the CentQuatre (booth A-10, Nef Curial).

About the book:

Diagnosed with food sensitivities Aslihan Sabanci looked no further than her kitchen to combat her challenging health issues. Inspired to share with others the simple dietary steps it took to improve her wellbeing ‘Gluten Free Mediterranean Gourmet Cuisine’ was born.

Aslihan’s recipes are healthy, creative and simple. She pairs delicious appetizers, drinks, entrees and desserts are with accredited scientific analysis, enabling the reader to intellectually embrace the value of eating for a stronger immune system. The collection also navigates the usual taste sacrifices of gluten-free cooking, bringing the passion and color of unmistakably good Mediterranean cuisine to the everyday dining table.

The book was translated into English after success in Turkey. For more information, visit www.glutenfreemediterraneangourmetcuisines.com and www.glutensizgurmelezzetler.com.