Breaking bread, or how to really peeve a gluten-free diner

I admit this up front: this post is a rant about the lack of gluten-free bread available in restaurants.  It started on Sunday when I had the mother of all meltdowns in my favorite Tampa restaurant, Lee Roy Selmon's, which professes to have a gluten free menu but basically would prefer the gluten free just go away.  Their menu is unchanged in almost four years.  I find this problematic at an epic level.  I had water for dinner after a server told me, "You can't have that."

WTF?

So let's talk about gluten-free bread.

The list of providers of GF bread is a long one -- and after perusing many of them at the 2011 GIG Conference, I can't for the life of me figure out why a place that says it accommodates the gluten free CAN'T FIND GF BREAD.

And so, I am now going to say mean things about a four-star restaurant in Sarasota, Florida.  And a local favorite in Sarasota, Florida.  And two local places that get it.

When I made my reservations at the Ritz-Carlton in Sarasota (seriously, it was a killer deal, and we had a wonderful time in general. Beautiful grounds, service, room. Don't judge). But I specifically told the reservation agent I was gluten free, since two days of breakfasts were included in the package. I also told them it was Randy's birthday. Now, I have no expectations any more that I'll get bread at a restaurant with a GF menu.  But after some of our awesome dining experiences during GIG 2011 (especially at Cat Cora's Kouzzina in Disney Boardwalk) I guess I let my guard down.  I mean, it was a RITZ CARLTON. And it was four star.

When we arrived at 3 p.m., we made dinner reservations for four and a half hours later.  I asked the Concierge if the restaurant could handle a gluten-free diner.  I was told "of course," though they had no reference to my mention of this on making the reservation. They knew it was Randy's birthday.  OK, so he got strawberries in tuxedos delivered to the room (with cookie crumbs on the platter). I knew I was in trouble at that moment.

So imagine my feelings when we sat down, four hours later, when I was told by our server, "we really need some advance notice to prepare for a gluten-free diner."  What, three weeks isn't notice enough?  There's a Whole Foods five minutes away.  She proceeded to tell me what I couldn't have (and I hate that, I really do). I was unusually kind (I'm usually not, I admit it),  And I didn't have the second mother of all breakdowns that week, but I sure could have.

The amuse bouche came out -- a beautiful ham croquette.  The assistant server gave Randy his, but when I asked if it was breaded or fried, she said, "A little."  Our server swooped in and said, "the chef is making you a gluten-free special."  Guess what it was?  Half a cherry tomato with a mandarin orange in balsamic vinegar.  Seriously? I could think of 40 things in a four-star kitchen that would be a little more, what, amusing to my bouche? I am not a chef.  I could do better than that.

I felt like I was argued with upon every course -- When Randy asked that his appetizer have the gluten separated from it, he got a frown. They didn't want to leave the bread out of his risotto (which was gluten-free and delicious.  And my scallops were also delicious).

And as it was his birthday, Randy got two desserts -- thank GOODNESS they were willing to bring me fruit or ice cream. But they sure wouldn't take the cookies out of the creme brulee.

Sitting next to us was a table full of four chefs.  They were discussing "what did Sarasota need in its dining experiences"?  Hello, I wanted to say, how about an acknowledgment of equity for gluten-free diners.  Let me say that again:  gluten-free diners who pay $150 for dinner should not have to be treated as second-class citizens. There should be equity for gluten-free diners, or you shouldn't profess to have a gluten-free menu at all.  Of course it wasn't their problem, now was it? They had the profiteroles with peppermint ice cream and fudge sauce....)

(BTW, I wouldn't be surprised if several people took the time to spit in my food before I got it.  And imagine, a six year old boy was sitting next to us with his parents and sister -- it was his birthday.  He had a custom cake shaped like a Lego.

I was so -- demoralized is the word, I guess --  I asked the valet to bring up our car, and I sent two mini packaged of Pamela's Products individual brownie mix to the chef.  I said, "I'd hate some child to have to watch his family enjoy dessert with there are gluten-free options so readily available." I reminded the maitre'd that I mean NO OFFENSE to the chef -- I respect chefs.  I really, really do!

But I felt gypped. And that feeling didn't go away the whole time.

The next morning, they had bread -- Udi's, I suspected, and it was browned on top and totally white on the bottom, so I'm pretty sure they didn't put it in a toaster. Note that I didn't ask for it -- I asked if the Hollandaise had wheat in it, and our server came back and said there was bread for me. Bonus point.  And the next day, I got the rest of the Udi's in French toast. Our server was totally delightful.  I thanked him and tipped big.

But still....

I also was disappointed at The Columbia in St. Armand's Circle, a childhood favorite.  They have an expansive gluten-free menu, which they profess on their website and even told me was available when I called for a reservation more than 24 hours in advance.  But again, no bread.  So while my friends had crunchy Cuban bread, I had....crickets chirping. crickets chirping.

Now, here's the irony of this whole Sarasota experience: I would have to say that Sarasota has the potential to be an outstanding place for a gluten-free person to vacation. Every GF chain (again, no bread) is there at the least.

but there are two shining stars:

First, we went to Yoder's , which has been on Man vs. Food, for lunch.  They know what is in EVERY SINGLE THING on their menu.  And as I'd seen they made their cream pies with cornstarch, I asked out server if they could make a bowl of their legendary Peanut Butter custard and cream topping (you know, pie without crust).  She came back with this luscious pie, made of their homemade pudding and crumbs made of peanut butter and sugar. It never touched a crust.

They can do it.  Why can't the Ritz do that?

Second major irony.  For years, I've heard of the Island Gluten Free Bakery on Siesta Key.  We went in, and they have crusty bread for sale.  LIKE THE COLUMBIA SERVES? Yeah. Like that.  Karen, one of the lovely owners, said they'd approached a number of restaurants (including The Columbia) and the chef said he didn't think bread was really important to gluten-free diners.

Has he asked one?  No one seemed to ask when I was there. I totally get that, but I swear I will never accept it or understand.

To its credit, the Island Bakery is a local/regional jewel with a national following from gluten-free diners.  They are generous in their sharing with gluten-free support groups. I had some great Key Lime Pie.  Their white sandwich bread made a great sandwich.  The muffin (I had zucchini) was awesome.  Butter cookies with frosting made me tear up just a little bit.  And when my blood sugar came down, I enjoyed some strawberry rhubarb pie.  (PS, Karen, thank you for slipping the extras into the bag.  I know I didn't order those cookies or the brownie that Randy ate!)

There is a feeling among many gluten-free people (including Atlanta GF Examiner Jennifer Harris, who said this same exact thing today on Twitter) it's a sham (and a shame) if you say you have a gluten-free menu and all you do is take off the glutenous bread to make it "safe for us."

I've ranted about this before, as have ALL my gluten-free friends. I'm sure I'll do it again.

So now, what's the point of this post.  Yeah, I know.  I'm pretty sure I'm the only one still reading.

Well, I feel a little better since I got to sing praises of two GF friendly places in Sarasota.  I love Sarasota, for the record. It's probably my favorite city in Florida and was my childhood vacation haunt.

But maybe, just maybe, like the little Whos that Horton Heard, someone will hear us when we scream, "WE WANT BREAD!  AND REAL DESSERT!

It ain't so freaking hard. Because no matter how lovely the Ritz was, all I will remember is that I was still a second-class citizen in their four-star restaurant. And I'm frankly a little too ashamed to go back, because I don't want to be known as that bitchy gluten-free guest. (Hey I didn't say a word about the 2 a.m. false alarm fire drill....)

But it continued to nettle me.

Much love to Yoder's, Karen, and Island GF Bakery....

Ging

Summer Breeze

Hey, summer isn't over yet, is it?  I think there are weeks and weeks of food times to be had between now and the fall.  And here are some gluten-free products that will make it happy!

Background: In June, my friend Gluten Free Dee orchestrated an impressive BBQ package that was sent to a variety of gluten-free bloggers.  It took time for me to try the elements of the package, and I'm happy to report some incredible finds in the package.

First and foremost, I am more than glad I know about Ethel's Edibles.  The Hot Blondie Bar was decadent and delish, but it was the Pecan Dandy Bar that really got my southern blood flowing.  For years before becoming gluten-free, we made something called pecan tassies -- and this tastes as good as the last one I ate.  It is incredible.  Here's a good looking picture for Ethel's website.  The owner, Jill, has become someone I tweet @Ethelsedibles and if you're on Twitter, add her.  But more importantly, get some of these.  They are melt-in-your-mouth delish.  Better than any pecan pie I can bake.  Seriously.

(we ate them too fast to photograph. This is the photo from the website.)

To order Ethel's Edibles,  check here.
And no.  I'm not doing Weight Watchers Points on this, but I think I still lost the week after eating them. Small blessings....

A second component of the cookout package is actually a product I tried last year, but I feel like they taste different now. Maybe it's my challenged GF palate, but the Canyon Bakehouse Hamburger Buns really appeal to me.  I saw the lovely Christi Skow, owner of Canyon Bakehouse at the National GIG Conference, and I told her how much we enjoyed a burger bash one night with the buns.  I am in the midst of trying to perfect a GF Krystal Hamburger, and I had my attempt on this bun.  But it is a hearty bun, fresh from the bag.  In fact, we held them for a day on the counter, and it was soft and tasty.

My picture of Randy's dinner that night.  Aren't those buns beautiful?

I've written before about how much I love Canyon Bakehouse's focaccia bread .  I happily add their buns to this.  I'm pretty picky about hamburger buns, and these are not only good, but they have a decent point count on Weight Watchers. Five points for a hefty bun is pretty good!

To make that burger taste good, I dunked it in Burt Ameral's Five Star Marinade, which is free of everything except tangy taste.  It was very spicy, though it has no oil, fats, or gluten of any kind.  That same day, I also marinated chicken quarters in the marinade for 24 hours, and it made a very moist smoked chicken. The marinade would probably be called a "mop sauce" in BBQ country, but it doesn't matter what you call it, as long as you call it good.  And it is.

You can contact Burt at burtsfivestarmarinade@yahoo.com

Burt's picture.

The only thing in the Five Star Natural Marinade some gluten-free people might find problematic is the listing of "spices" with no delineation of the actual spices.  This is not so much an allergan issue than an issue of taste.  If you don't like, I don't know, coriander, and there was coriander in it, you would want to know in advance. But it is also a proprietary blend, so I totally get that point.  I want more than ever to marinate a loin of venison in this marinade (or as we call in Georgia, deer meat) but I'll have to wait til huntin' season.  Which I will.  This marinade has a great storage and shelf life.

Two of the products in the package were both alcohol related.  One was three bottles of beer by New Planet Beer , a craft beer made in Colorado. Because I can't drink because of chemo shots, I did the next best thing -- I gave them to my beer-drinking friends.  Here's a comment from my friend @GFMuse.

I enjoyed the beer's light and slightly floral taste. I found it quickly overpowered by strong flavored foods, so I opted to enjoy it by itself. It had the flare of artisan beer that I've missed in the world of gluten free ales. I love the name of the brew and that a share of the profits go to trail restoration projects. I'll definitely be looking for a case of this the next time I'm shopping for beer.

Photo from their website.

My friend @gf_elle actually agreed with La Muse, which leads me to this conclusion: this is a beer for beer drinkers who want to enjoy a good, artisan beer!  And I am jealous as heck that I couldn't try it. (I gave the third to a newbie, and I suspect she's happily sipping it somewhere....) It's not in Georgia yet, but here's where you find it.

The Top Shelf Ultra Premium Cocktail Mixers are still on my counter. Can I say how delicious they look? I'm hoping to pass them around my testers on a future gluten-free gathering.  That I just haven't splashed them on ice is a testimony to my willpower. I love margaritas and lemon drops, two of the flavors I have to taste some day in the non-chemo future.  I am inspired by owner and fellow celiac Craig Franzblau's story, and as one who is sensitive to all things glutenous, I appreciate his dedicated facilty and dedication to our needs.  According to his information, he also has a grape distilled vodka that has gotten a 94 rating from the Tasting Panel Magazine.  Way to go!

Much love, and Happy GF Dining!

Easy solution for accommodating a gluten-free diner, part one.

Rule number one: The headline is an oxymoron.  This isn't easy at all, we know that.

But let's face it, there are so many great products on the gluten-free market, sometimes it's just stupid for a major restaurant not to look a little bit.

For instance:  Take the presence of a gluten-free cracker in a major restaurant that serves salads, dips, and crackers.

Exhibit A:  The Crunchmaster Cracker .

If you're gluten-free, you know these. I absolutely love them. They are a staple in my kitchen, in my office, and when I travel. They are delicious, affordable, and accessible. When you can buy them by the CASE at Costco, why not use them to enhance your menu. Check the products here. 

I brought this up at Kyma , a very nice Buckhead Life Group restaurant a few weeks ago. While they were more than willing to tell me what was gluten free, they saw nothing wrong with serving me a gluten-free eggplant dip with NO cracker or #gf bread, (And no crudite or anything. Good Dip, bad attitude about GF.)  Seriously? Seriously? I'm sorry, but that is not acceptable. This is not rocket science any more, restauranteurs.  THIS isn't even 8th grade earth science.

So here's how you do this, ok?  

1.  Get a case of these delicious crackers and a fresh package of zip-top snack bags.

2. Clean off a workspace and put down a tablecloth or fresh napkin.

3. Pick a kitchen helper who can count to six. Have him or her wash hands.

4. Have said person open the box and packaging and take out the snack bags. Wash hands again. 

5. Don service gloves and put six crackers in a snack bag. Seal. 

6. Place in a metal container and cover with plastic wrap. Place adjacent to other crackers.

When a gluten-free diner wants crackers, pick out one pack (hey, they're sealed) and deliver. Kinda like dressing on the side. 

There are other crackers I could recommend that are readily available, but these cracker are the best. They are affordable and stay fresh.  In Atlanta Saturday they were 99 cents a bag! I can get them HERE in Kroger and WalMart!

Six crackers have 50 calories, 1.5 grams of fats, 1 gram sugar, 9 grams carbs, and under 1 gram of fiber and protein.  

On Weight Watchers,  ONE point.

Dairy Free. Soy Free. Gluten Free.  Egg free. Vegan. Not corn free. 

Don't think it could be any simpler. 

Much love, and THANK YOU CRUNCHMASTER for the sample of one bag and one box of your crackers.  But I kinda loved you before you sent them.

Ging

Happy Birthday to the Gluten-Free Bloomin' Onion at Roswell Outback

 

Cue the music!

Friday, June 17

Happy Third Birthday

to the

Gluten-free Bloomin' Onion

Outback Steakhouse

655 Crossville Road, Roswell, Georgia, 30075 

(770) 998-5630 (for call ahead seating)

The Gluten-Free Bloomin' Onion at the Roswell, Ga., Outback will be three years old this Friday, June 17. Come by and help celebrate this delectable treat!

During the hours of operation Friday, each table with gluten-free diners will receive one free Bloomin' Onion for the table.  And we can munch and reminisce about the fun we've had at The Roswell Outback enjoying this and other gluten-free treats.

I remember my first pilgrimage to this store in 2008 -- I couldn't wait to try this delicacy.  This blog post holds the history.

The mantle has passed to Jenn Obrofta, who continues to keep this special gluten-free menu at this location. We partied with her and originator Tom Propp last year! 

No other Outback in the United States has this expanded gluten-free menu! This Outback is the home of the GIG of Atlanta *formerly Atlanta Metro Celiacs*  Holiday Thanksgiving, The Atlanta GF Meetup's Holiday Goodie Swap, a great dinner before the GIG of Atlanta Vendor Fair.  I have so many fabulous memories of meals here, thanks to this Outback's devotion to those of us who are gluten free.

Some things should be celebrated!  So join Jen and her magnificent crew (shoutout to Kelly and Victor!) to celebrate this great addition to our gluten-free lives!  

Much love, and see you Friday Night!  (Kelly, save us a booth in your section!)

Ging  (oh yeah, we also want donuts!)

‎

Announcing a contest (and a giveaway from me!) from MyBlogSpark and Betty Crocker

Hold the gluten, grab your apron and start your ovens! Betty Crocker is hosting its first-ever gluten-free recipe contest, the Baker´s Challenge Gluten Free Recipe Contest, and we want you to be a part of it!

I am pleased to share the word about this contest from Betty Crocker and MyBlogSpark (who provided me with a sample of the prize).  I am excited to share some of the products with one of my new gluten-free friends. But I'm also going to use them to try to create a winner in this contest.

Details?  Here you are!

We know baking in a gluten-free world poses its own challenges - as well as sweet rewards - so we want to give you a chance to show off the creative solutions and tasty treats that you´ve created for your family and friends. 

Now through June 30th, visit www.glutenfreely.com/bakerschallenge  for the chance to win a Grand Prize of $5,000. The grand prize winner will also have the chance to be featured on a Betty Crocker^® Gluten Free dessert mix or Bisquick^®Gluten Free baking mix package and/or be featured in a Betty Crocker publication! All you have to do is submit an original gluten free holiday-themed appetizer, bread or dessert recipe, using any Betty Crocker Gluten Free dessert mix or Bisquick Gluten Free baking mix. 

Recipes will be judged on five key categories: taste, creativity, ease of preparation, consumer appeal and appearance. Plus, we want you to keep baking deliciously, so if you´re one of 10 selected finalists, you will receive a Betty Crocker Gluten Free Baking gift basket filled with baking items and Betty Crocker Gluten Free mixes. Even more exciting, finalists´ recipes will be featured on www.glutenfreely.com/bakerschallenge and voted on by the Gluten Freely community to determine the Grand Prize Winner! 

For great recipe tips, ideas, and suggestions, visit www.glutenfreely.com to help get you started and learn more about the Baker´s Challenge Gluten Free Recipe Contest. 

In addition, through the end of June, you can save 20% on the purchase of any of the five Betty Crocker Gluten Free mixes. Visit www.glutenfreely.com/ourstore to buy yours today! www.glutenfreely.com/ourstore www.glutenfreely.com/bakerschallenge  www.glutenfreely.com/ourstore 

I can't wait for the recipes to be posted, and I also can't wait to see the winners!

Are you entering? Leave me a comment below before with category *don't give away your recipe, ok?* by the June 30 deadline.  I will pick a random winner who will receive a choice gluten-free cookbook from the real "Mom" of gluten-free cooking and baking, Bette Hagman. The book is from my own personal collection!

So let's do this, people.  It's gonna be GREAT.  And you KNOW how I love a contest and a giveaway. 

Much love, and bake away!

Ging

#GF Fried Green Tomato Cornbread

I know I haven't posted recipes in, well, forever.  But this one (and a few to follow in the next week) have really been a surprising success and I wanted to share.

So as usual, a short story:  I LOVE friend green tomatoes in a cornmeal crust, but I am still very lacking of energy to stand up and fry a whole pan full. or two. With my illness in full force, I'm good for about 30 - 45 minutes tops in a kitchen.

So I though -- how about trying a mix of a good buttermilk cornbread with chopped green tomatoes? I make a nice crispy cornbread, and it's the balance of soft tomatoes and crunchy cornmeal.

Recipe:

Preheat oven to 350 degree.  *Using a medium iron skillet, warm 1/4 cup vegetable oil.

mix:
2 cups of firm diced green tomatoes (I had four medium ones).
1/3 cup of buttermilk (I use lowfat -- you could easily use a milk sub if you had to)
1 T. of Creole Seasoning (or hot sauce) and 1 t. of salt. (you can make it milder -- but you need the salt).
1/4 c. diced onion or shallots (again, can be left out).

Mix this and let stand for about 20 minutes.

Add:

1 cup flour (#GF) or Pamela's Baking Mix.  I happened to have Pamela's handy . If you're not GF a cup of regular AP flour.
1 cup yellow #gf corn meal
2 eggs
3/4 cup buttermilk
1/2 t. baking powder and baking soda

Stir til mixed. The mixture will be very lumpy but loose.  Add more buttermilk if needed.

*If you use a cast-iron skillet, take it out of the oven now and pour all but a light coating of oil into the mix.  Put the pan back in the oven while you thoroughly mix the batter, then pour it into the skillet. It should sizzle when you add the cornbread mix.

Bake until golden brown on top, about 35 minutes, and a pick inserted comes out clean.

Invert onto a plate and slice into slices.  Serve with butter of course.

************
Notes:
Now, if you're not like me with what I call a dedicated cornbread pan (mine is used ONLY for cornbread!) the whole sizzling oil won't work. Just add 1/4 cup oil (or melted butter) to the mix and pour it in a greased pan.  I'd do it in a Pyrex pan, probably.  An 8 square inch one.

Also, you could use  a package of Bob's Red Mill Cornbread Mix , or a bag of Pamela's Cornbread Mix, adapting for buttermilk, etc. Don't use a sweet cornbread mix, though

I hope you enjoy this as much as I did!

Much love,
Ging

May is Celiac Awareness Month -- My Celiac/Gluten-Free Manifesto

I am honored that the National Foundation for Celiac Awareness has asked me to be part of its Blogger a Day campaign during National Celiac Disease Awareness Month.

I will celebrate my fourth anniversary as a gluten-free individual on May 18. Four years ago this week, I was seeking information on this thing called "Celiac Disease" that I'd never heard about before. The more I read, the more I realized that I had probably had Celiac Disease for most of my life. The NFCA was my first resource for information on CD, and I like to think I've been a dedicated friend and supporter of the NFCA and its resources. The gluten-free and Celiac World has changed so much in the last four years, and I'm honored to be trusted by GF companies and retailers to write about their work and products.

For this blog post today, I've been thinking about what having CD has meant in my life.

So for today's post, I am going to Proclaim My Celiac Manifesto -- What I have a right to demand as a gluten-free person today..

1. I have Celiac Disease, part of the 1/133, and like so many others, my diagnosis was missed by several GI doctors. The one thing I wish I'd known was to GET TESTED THOROUGHLY (including an endoscopy) before going on the diet. I was lucky that I was so damaged, I still showed symptoms long after I went gluten free.  Don't take a chance. If you think you have Celiac Disease, you're among friends. Get testedl.

When I realized the only cure for Celiac was that I must be constantly vigilant of what I eat and how I eat it, I cut all gluten from my life. No, I don't cheat. No, I can't have just a tiny bit. If you don't like that, please know that I will understand your choice not to feed me or dine with me.  If I'm cooking, you're missing out on a feast.  And some damn good company.  I do this to save my life. All I ask is your respect for my choices. I will give you the same.

2. My money talks or my butt walks. I will no longer settle for inferior gluten-free products or restaurants who think I really WANT some fruit instead of a rich dessert.  If you can't feed me in your establishment as well as I can feed myself at home, I do not need your half-baked attempts. Im lucky --  I mean, I have Glow Gluten Free, Starfish fish, Moondance Heavenly Desserts, A killer Outback in Roswell, Fuego Mundo, American Gra-frutti, Udi's, Kettle Cuisine, and Chex cereal. If you don't know how to serve me, I can find someone who does. All thi Fifth Group Restauants, Blue Moon Pizza, Carnival Cruise lines. Harrah/s Atlantic City. The Wynn in Las Vegas.

3.  Twitter and Facebook and blogs and books have made me knowledgeable. Vendor Fairs have clued me into the world. I am proud to be a member of two groups (through GIG) that have informed me and helped me network with others who share my Celiac challenges. With NFCA's efforts, added to these resources, there's NO REASON to be uninformed.

4. You and I may have come to fisticuffs over tbe minutia of ourgluten-free world --who are you jealous of in this GF world? Do you think your work is more important than mine?  Well, there's no room for that -- the gluten-free world needs ALL of us who offer resources. Bury the hatchet (and not in someone's back) and let's live in peace.  The gluten-free world is big enough for all of us, with plenty of work to be done.  Let's celebrate the successes and fight the good fight so we can  live in unity in our gluten-free universe..

5, There is plenty of the world that still needs to hear rhe important word about CD and Gluten Intolerance. Because LOOK where we've been....and LOOK whe we zre headed! And we're in DAMN FINE COMPANY.

Mzke a promise to yourself, and to our community: 

Each one Teach one.  Spread the love. Spread the word.  Share our Celiac Connection!/


.Much love,
Ging