CeliacChicks

Gluten-Free Giveaway: Molasses Bakery Winners!

Wow! I really wish I could give all 180 of you gluten-free gift boxes from Molasses Bakery! I really do.

Here are the winners:

chapman.hm@gmail.com
elliotanders+gf@gmail.com
enbeck@verizon.net

Enjoy!

Thank you all for your comments. It was interesting to read about all of the glutenous things that you miss. If you didn't read through the comments its worth a look. I actually learned a few things. For example, I never knew what a Parker House Roll was. [Shame on me and a quick moment of silence for my taste buds.] There were also very sweet short stories about past traditions centered around foods, and there even was one confession from an annual cheater! [Gasp!- No, really, thanks for your honesty.] Another person hasn't eaten a cookie in over two years, and another person has been gluten-free his whole life!

Now here is a question for you: Which is better? To be diagnosed as a baby, or to have eaten some gluten and then to be diagnosed later in life? What do you think?

Yes, I have been unexpectedly enlightened. I'm going to make a list of the foods that you people miss, and in the near future try to compile some of the best recipes for them.  And remember, the next time you have a little tizzy fit because you can't just grab something and go, I understand. It happens once and awhile, but the good news is that they happen less and less frequently the longer you are on the gluten-free diet.

Now go and savor one of your favorite foods that is naturally gluten-free!

Ciao!

 

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Gluten-Free Giveaway: Molasses Bakery

Let's start the weekend early with a fun giveaway!

Three people will receive a sample box from the gluten-free Molasses Bakery that will contain: one cherry walnut brownie, one chocolate chunk brownie, two peanut butter chocolate chip cookies, two peanut butter nut cookies, one quinoa oat chocolate chip cookie, and one white chocolate walnut bar.

Can you believe it? That will be quite a fun little package to get in the mail!

Kim and I loved the Molasses Bakery packaging and most importantly thought that these products were dee-licious!  In fact, I want to quote Kim. She initially was like, "Yeah, I'm kind of tired of ordering things online...", after commenting on the cute packaging. She took a cookie and then called me from her desk, " Uh, I would totally order these online!", and then went on about how no one would even suspect that they were different.

Sarah, the baker behind Molasses Bakery, told me,"The things I want people to know about our products are first that our ingredients are the absolute premium best ingredients we can find.  I know eating gluten-free often means missing out on eating amazing desserts, since both my husband and his sister have celiac disease, and I wanted people with dairy and gluten allergies and intolerances to be able to experience truly great desserts.  We've struck a good balance between flavor and sweetness, with many people telling me that they don't usually eat sweets, but that they really love our products.  We also have found that gluten-free and organic can be a difficult combination to find and we're excited to put it out for others who are interested in eating fair trade, organic products."

So there you have it, what more could you want? They come in cute packages, gluten-free, casein-free (except the white chocolate bar) and are sincerely made with wholesome ingredients.

Here's the deal: Post a comment below, before Monday the 21st of July, and tell me what baked treat you miss the most from your pre-celiac diagnosis days. There is no right or wrong answer. I'll pick the random three winners from your comments. I'll publish the winners on Monday in order for them to claim their prizes.

Oh, and Molasses Bakery items are available at these retail locations:

PENNSYLVANIA
Tait Farm in State College
Cool Beans in Bellefone
Everything Natural Under the Sun in Altoona
Everything Natural in Clark's Summit
Martindales in Springfield

TEXAS
Greenling in Austin

ARIZONA
New Frontiers in Flagstaff

Have a great weekend and I'll have some news on Monday about the partay!

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Gluten-Free Portland, Oregon: New Cascadia Traditional Bakery

Vegan, gluten-free, dairy-free, and very tasty chocolate cupcake

New Cascadia Traditional
~the gluten-free artisans~
NW Glisan St. between NW 21st and NW 22nd Ave.
(next to Trader Joe’s and in front of Sammy’s Flowers)
Portland, Oregon

New Hours (effective July 1st, 2008)
Tuesday - Friday 11:00a.m. to 6:00p.m.
Saturday 11:00a.m. to 5:30p.m.
Phone 503.887.4392

Teresa Atkins & Chris Gumke, owners of New Cascadia Traditional

When I found out that Portlandia recently gave birth to a dedicated gluten-free bakery, which just happens to be right down the street from where my good friend lives, I put it at the top of my list of things to check out as soon as I stepped off the tarmac.

Well, I wasn't disappointed! (C'mon New York City- Where is your dedicated gluten-free bakery?!)

It turns out that three years ago Chris Gumke, an artisan bread lover, got very sick until he realized he was severely gluten-intolerant. Living without bread was not an option for him, so he started baking his own gluten-free breads at home. Soon he realized that his own gluten-free recipes were much better than most gluten-free items commercially available. Thus  the idea to open a dedicated gluten-free bakery, New Cascadia Traditional, with partner Teresa Atkins was born.

Last year they started selling their gluten-free baked goods at select farmers markets and now they have their own retail outlet in NW Portland. The couple figures that if 1 out of 100 people can't eat gluten due to celiac disease, and that doesn't account for all of the other people that have chosen a gluten-free diet without a celiac disease diagnosis, then the market for gluten-free foods is wide open for a gluten-free retail bakery.

These gluten-free chocolate chip cookies not only look delicious, but they taste amazing! AND they just happen to be vegan too!

Clockwise: Cinnamon roll, apple tart, and bread pudding

If you have additional food allergies there is a small amount of corn in the powdered sugar items along with corn starch based baking powder in some items. There are no bean or soy flours used and the only soy to be found is soy lecithin used in the chocolate items.

Uh, have you ever seen such a gorgeous looking gluten-free baguette? [drool]

It was a typical drab Oregon day, so I apologize for the dim lighting. I still think the gluten-free bread basket looks fetching!

Gluten-free pretzels anyone? YES!!!

These handsome dinner rolls were being shy at the bottom of the gluten-free bread basket.

Gluten-free seeded bread, the favorite at New Cascadia Traditional. Trust me, this made amazing sandwiches!

Chris Gumke takes his bread baking very seriously. He uses traditional bread baking techniques to make the best artisan bread possible. Soon the bakery will be using a new oven, a deck oven, which is most proper for bread baking. Now this type of oven is mimicked by baking stones. Even the bakery name describes the joining of new gluten-free baking techniques with old traditional bread baking practices along with the term Cascadia, which is just another interchangeable name for the Pacific Northwest.

You can also buy New Cascadia Traditional products at various farmer's markets around Portland.

So, if you are ever in Portland, Oregon you must stop by and check out what feels like your very own artisan style gluten-free bakery!

You won't be disappointed!

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Gluten-Free Happenings In NYC, New Jersey And Long Island

NYC
Cooking Class
Tonight: Friday January 18th
Whole Foods
95 East Houston Street
Between Bowery and Chrystie Streets
Gluten-free with Flair (Hands On)
6:30–9:00 p.m.    $55
Join Chef Karen Morgan, Whole Foods Market bakery guru, as she creates sweet masterpieces minus the gluten. This class is perfect for those looking to embellish their gluten-free repertoire or home bakers wanting to add to their dessert portfolio.
Instructor: Karen Morgan
On the menu: Bourbon Chocolate Pecan Pie, Fruit Crisp, Anti-Bread Pudding
Vegetarian, Gluten-Free
Check out the Whole Foods website for more information about attending. Sorry about the short notice, but I just found out about this.

New NYC Gluten-Free Menu
Gourmet Land
1588 2nd Ave
New York, NY 10028
212-772-8700
Gourmet Land is back with a new gluten-free menu. I’ve been told that their chef, Chef Ding, was formerly an executive chef at P.F. Changs.

If you’d like to celebrate the new menu and enjoy a 20 item prix fix meal, check out the Meetup Saturday, February 2nd from 3pm-6pm.  Snaps to the NYC Meetups leaders for the time and energy invested in order to make this possible.

It’s Official
Babycakes is now certified gluten-free! Their lab tests came out below 5ppm! Congrats to Babycakes! BTW, 5ppm is the lowest amount of gluten detectable by tests.

NEW JERSEY
New Jersey Gluten-Free Food Fair
Sunday, January 27, 2008 at 12:00 PM
The Gluten Free Market Vendor Fair
7-09 Fair Lawn Ave
Fair Lawn , NJ 07410
201-703-5500
This is just a hop, skip and a jump over the river and is easily accessible by public transportation. Check out the Jersey City Meetups Group for more information.

LONG ISLAND
Bowling For Columbia
This will be the first annual Bowling Bash to benefit the Celiac Disease Center at Columbia University. 
Date:  Sunday, March 9, 2008
Time:  1:00 – 4:00 pm
Location:  AMF Syosset Lanes
111 Eileen Way, Syosset, NY  11791
Unlimited bowling, gluten-free refreshments and silent auction.
Adults $40
Children $25 (12 & under)
See this Download bowling_bainvitation and registration form for more details.
For additional information, please contact hosts Rob & Randi Albertelli.

Babycakes NYC Now Serving Humble Pie

While still in its infancy, every business ends up with a few frustrated customers. Babycakes NYC is no exception. Due to our past relationship with Babycakes NYC, they contacted us and wanted a chance to clear the internet air, so to speak. I politely, yet clearly, told them a few things they needed to change in order to gain the confidence of some of their customers with serious allergy issues. I'm happy to report that they eagerly took the friendly advice and have made some big changes.

One change you will notice is that the Babycakes NYC website no longer uses the term "wheat free" in connection with spelt flour products. When the bakery first opened some people were concerned about spelt products being labeled as "wheat free".

Even though calling spelt "wheat free" is a misnomer, I've always understood this probably for two reasons: Every gluten-free person has to eventually learn that gluten-free always means wheat-free, but wheat-free does not always mean gluten-free. The second reason, more than likely from before the days of gluten-free food awareness, is that some people who have an allergy to traditional wheat have found that spelt flour, which is indeed a form of wheat, didn't bother them. For years now in Oregon (my hometown, which is alternative in every way, including food) spelt goods have been available. A lot of people that just don't eat traditional wheat have come to refer to spelt products as "wheat-free". Now, and with good reason, it has been realized that this is technically incorrect and needs to be addressed when it comes to accurate food labeling.

The other big change at Babycakes NYC is they now have a list of ingredients for each item available on both the website and in the store. Erin McKenna, the owner, told me she used to be very protective of her recipes, but now she realizes that in order to put her allergic customers at ease she needs to honor their requests for a full disclosure of all the ingredients she uses. Along with this each item is clearly labeled as gluten-, wheat-, dairy-, egg-, or soy-free. Notes are also included for items using spelt, agave or regular sugar.

When I spoke with Erin recently, she explained how she started her alternative baking endeavors because of her psoriasis combined with IBS which was triggered by wheat and dairy. She wanted to create a fun and tasty bakery that would be able to serve people with special diets. It turns out that Erin is not bothered by spelt, a cousin of wheat. Although she seems fine with these restrictions, once she gets a break from one of her 14 hour bakery shifts she's considering getting tested for celiac disease just to make sure she doesn't have it.

Here are some highlights from my conversation with Erin:

Kelly: "What about the issue of cross contamination in your bakery?"

Erin: "We really care about our ingredients and we've done all that we can at this location to avoid cross-contamination starting with calling all of our vendors and buying all new equipment for our gluten-free items. Most items, including even sponges and spatulas, are color coded: items used for our spelt based products are red or blue, and gluten-free items are coded white and yellow. We don't have the space for a separate oven, but we wipe down the oven in between batches of gluten-free items and spelt items. Our display case is organized too in such a way that the top row is gluten-free, middle row is for spelt items and the bottom is for our cupcake tops (like the Seinfeld reference to muffin tops) are coded by the color of the decorative flower on top. Green means gluten-free, pink and white is for spelt. Our bakers train for 3 weeks and then have to pass a quiz to make sure they fully understand the seriousness of keeping things separate. We've had to let a few employees go due to reports and observations that they just either didn't care or they didn't fully understand the importance of keeping things separate and accurately advising our guests. Now we have some great employees that are very much a about the cause."

Kelly: "What about additional food allergies - like nuts- can you accommodate them?"

Erin: "In the beginning we started getting requests for soy-free so now, other than items that have chocolate chips, we are soy-free. We do not use any nuts, but we have checked with all of our suppliers for possible cross-contamination of nuts and at this time we can't guarantee they are nut-free. For example, we use Bob's Red Mill flour products for their quality since they are certified and tested to be gluten-free, but they also produce almond and hazelnut flour in their gluten-free facility, so we can't technically tell people with nut allergies our products are 100% safe. I've suggested to Bob's Red Mill that when they build a newer gluten-free facility it would be helpful to their business, our business, and our customers that have to eat nut-free, if they would somehow separate the nut flours from the rest of the facility.

Kelly: "I didn't see you on the Martha Stewart show, but I heard you looked dumbfounded when she asked you to talk about the canola oil you were using in the recipe you made on the air. I've heard that this has made some people nervous as to whether you really understand your ingredients or not, which I'm sure was fueled by spelt being labeled as "wheat-free" in your store. What really happened while you were on the show?"

Erin: "I know that didn't look good, but the truth is, we didn't use canola oil in our original recipes at that time. I prefer coconut oil because of its health benefits to other oils, but due to its bad reputation in the past as an artery clogger the show told me they didn't want me to use it in the recipe. Even Food & Wine magazine didn't want me to use coconut oil in my recipes they printed. People are still freaked out and misinformed about coconut oil. So, I had to substitute canola oil last minute on the air and it totally threw me off when she asked me about canola oil. Now we do use canola oil in a few items in order to have something for the people that still don't feel comfortable eating coconut oil."

Kelly: "Thanks for clearing up any confusion for us, Erin. For fun, is their any new and exciting exclusive information you'd like to give to us about Babycakes NYC?"

Erin: "Yes! We are opening a bakery in West Hollywood, CA hopefully by March 2008. It's  in a really hip area and our store will have a patio and more space for people to stay and enjoy the treats they have bought. We also are designing the store so the gluten-free items will be on one side of the store and the spelt items will be on the other side. We think this will make picking things out easier for the customers along with minimizing cross-contamination even more. I'm also working on a cookbook so anyone anywhere can enjoy Babycakes goodies! I'll let you know more about dates as soon as they are finalized."

So, as you can see, Babycakes NYC has grown out of the awkward beginning stages of business by taking some big steps to please their rapidly growing customer base. Any further requests or suggestions for the bakery can be emailed to info at babycakesnyc dot com.

CeliacChicks Around The World

Guess who contributed a story about their gluten-free travels? Janet Dalziel, the president of the Canadian Celiac Association, wrote to us sharing her gluten-free adventures in Prince Edward County, Ontario!  She stayed at the Merrill Inn (above) and was pleased with how they went out of their way to accommodate her gluten-free diet. You can read all about it here.

I managed to get some photos of the gluten-free treats baked by the nearby Schroedter's Farm Market, Bakery and Cafe.

These muffins look really good, eh?

Ok, I want one of these pumpkin tarts right now!

Meet Suzanne, the baker at Schroedter's Farm Market.

Schroedter's makes it's own brown rice pasta!

Ok, the knife is a little scary looking, but the bread looks very good! Check out that crust!

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If you'd like to take a gluten-free tour of Tuscany, check out Catherine's Italian adventures at Gluten-Free Guide.

Interesting Tidbits

Erin McKenna of Babycakes bakery was on the Martha Stewart show yesterday and shared two of her gluten-free recipes.

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I received this hot tip in an email from Dr. Doug Hertford:

"Blue Smoke has fantastic food and a separate dedicated GLUTEN FREE MENU. The portions of ribs are huge and a tremendous bang for the buck. No need to take my word for it; RUN there and check it out ASAP. The massive succulent ribs speak and taste for themselves.

There is also a great jazz club below the main room with the same spectacular food.

I have met the co-owner, Ken Callaghan, who is in partnership with Danny Meyer - the renowned NYC restaurateur. Ken is very nice and congenial; he is usually there on weekdays. His travels throughout the USA in search of the perfect rib have been documented in magazine articles.

I will speak to Ken and encourage him to join the Gluten Free Restaurant Awareness Program. (GFRAP) Not that Blue Smoke really needs more business - this is the one downside - it is usually packed and hard to get last minute reservations, so it's best to go at off times. "

Wow! We haven't had a chance to check it out yet, but thought you might like to know. Sounds like Dr. Hertford is a serious rib connoiseur! Thanks Dr. Hertford!

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Having trouble finding the new Redbridge gluten-free beer? You can search here by zip code.

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The Gluten-free Bread Basket Cafe permanently closed December 30th, 2006. We'll miss this great contributor to the gf bakery scene. We'd like to thank them for all the good times and sweet treats! If you'd like to share your sentiments with them you can send an email to info@gfbreadbasket.com.

Puff&Pao Aims to Please

Stephen, owner of Puff&Pao, has just informed us that he's introduced a line of gluten-free brownies!  I'm always wowed by his new flavor designs for the paos .. a taste adventure in every one.  He's really gone above and beyond, creating mind-blowing gf macaroons, gf pao croutons, and now the gf brownies.  Celiac Meetups have had their monthly gatherings at Puff&Pao, and they love it.  We should all shower Stephen with appreciation and support for taking such good care of our taste buds!

An Oasis In Central Phoenix

Gluten Free Creations
Best Little Bistro
2940 Thomas
Phoeniz, AZ
602.522.0659

*GLUTEN FREE CREATIONS BISTRO IS NO LONGER OPEN TO THE PUBLIC AS OF NOVEMBER 2006. YOU CAN STILL ORDER VIA ONLINE, PHONE OR AT LOCAL ESTABLISHMENTS.

Central Phoenix is not usually at the top of your sightseeing list when visiting Arizona. Hidden like the bat cave behind a barber shop and nestled between a wings joint and cabaret club is the curious entrance to a top gluten-free bakery. As I opened the door apprehensively I was pleasantly surprised to find a cute-as-a-button little bakery inside.
                                   

LynnRae Ries, who you could call a "famous celiac", met me graciously with her posse made up of Gaye, Joanne, Tanya and culinary graduate, Terry. These cute ladies evidently worked almost all night using my visit as an excuse to complete all of the finishing touches to the adjoining bistro room. This was the first official Saturday that the bakery was open.

Me and Smurf trying to decide what to order.

If you are not familiar with Lynn Rae Ries, here is some background: This now hearty Swedish lady was of short stature and sickly when diagnosed with celiac disease seven years ago. After her second doctor's visit she decided to write a book, since she found no readily available information about the disease. Thus, the creation of the handbook What? No Wheat Ries also helped launch the Phoenix celiac support group. She started baking and taking goodies to the meetings and people kept encouraging her to write a cook book. This led to the birth of her second book, Delicious Gluten-Free Wheat-Free Breads. She now has authored a third book, Waiter, Is There Wheat In My Soup? which is a guide to gluten-free products, dining and travel. This has all led to her business of consulting, along with research and development for gluten-free enterprises.

Breakfast: Quiche, bacon maple waffles, buttermilk bisquits, muffin tops (bread basket contains hallah and almond flax). The bacon maple waffles were my personal favorite.

Now this tireless contributor to the gluten-free community has opened the first totally gluten-free bakery and bistro in Arizona. On May 30th they became the first and only bakery to be certified by the Gluten Intolerance Group and now they are also recognized by the Celiac Sprue Association. As of June 1st they had the first enriched gluten-free breads for sale. For now you can either drop by in person, order online or by phone. Eventually they plan to go wholesale, nationally. Special orders are always welcome.

Gyros- I bet it's been a looong time since you've eaten one of these!

Knowing how kids have different temperaments when it comes to food, Ries innovatively came up with tastings just for children. Call ahead and for twenty dollars your kiddie can sample the goods, so you don't waste money again on food your little peeps won't eat. The twenty dollars goes toward whatever you end up purchasing. Susan, one of the regular customers I met, told me that her daughter's favorites were the hallah for french toast and the euro bread, since it makes a perfect homemade Egg McMuffin.

Ready-made meals to stay or to go (clockwise from top left): Lasagne, pizza, tuna noodle casserole, chicken pot pie, gyro, and children's pizza. I enjoyed the pot pie and my friends said the gyro and lasagna were very good.

Ever wanted to enter a club and couldn't get past the velvet rope? Well, Gluten-Free Creations will soon be introducing Cheesecake of the Month, Bread of the Month, and Cookie of the Month Clubs that anyone can join. We'll let you know when they are ready to accept members.

So, now there actually is a tourist attraction in central Phoenix! Like the welcome mat says, "The happy place to be is here."

   

Sweet Thang

Babycakes
248 Broome St.
New York, NY
212.677.5047
Subway: F,J,M,Z to Delancey St.
or B, D to Grand St.

Erin McKenna gave all of our gluten-free sweet tooth's hope when Happy Happy Happy closed. Her bakery can satisfy without the use of sugar, eggs, gluten, nuts or dairy. Being voted Best Cupcakes in New York Magazine's Best of 2006 issue is all the more reason to support this celiac friendly bakery.

Clockwise: Blueberry Muffin, Vanilla Cupcake and Apple Crumb Cake.

Their No-Oatmeal Cookie didn't last long enough to make it into the picture! All of these gluten-free items are also "Kelly friendly" (corn- and dairy-free) and scrumptious, even according to my gluten glutton stud muffin.

This bakery is a real cutie on the inside. Decorated with vintage style, complete with antique signs, it brings to life the drawings in your mother's Betty Crocker cookbook of sweet ladies clad in fluffy aprons addressing you in your imagination with a warm, "What treat can I bake for you today, honey?"

Here is my interview with Erin:

Kelly: I understand you have wheat and dairy allergies along with choosing to be sugar-free.  What turned you on to the gluten-free market?

Erin: The original idea was to build a place where everyone could go.  So in my research before starting the business I discovered the gluten-free market and wanted to include that into my range.

Kelly: What types of flours do you use in your gluten-free goods?

Erin: Rice flour, potato starch, and garbanzo/fava bean combo.

Kelly: Are any customers fearful of cross-contamination with the spelt items? And have you considered going totally gluten-free?

Erin: Yes, some people have been concerned. However, we are hyper neurotic about preventing cross-contamination.  As far as going totally gluten-free, we are working on plans for a wholesale facility with a storefront in the San Diego area within the next year.

So toots, I suggest you grab your schmoopy and check out Babycakes. They aim to please even the most sensitive tummies.

Sad Sad Sad

Happy Happy Happy is closing.

We would like to thank them for all of the sugar-induced-seratonin-boosted good times.

My sweet tooth will always remember their madeleines.

We wish them the best!

Tucked Away, But Not Too Far

Gluten-Free Bread Basket Cafe
123 Main Street
Chester, NY 10918
845.469.1992

***UNFORTUNATELY THE GLUTEN-FREE BREAD BASKET CAFE PERMANENTLY CLOSED DECEMBER 30TH 2006. ***

One thing I remember, as I enviously walk past tasty looking NYC bakeries, is the freedom to just walk in, drool at the case, choose my naughty little treat and relax in the cafe sipping my coffee in post sugar rush satisfaction. Well, that's something you can do again at the Gluten-Free Bread Basket Cafe (GFBBC). Sure, we have some great places to pick up gf goodies in the city ... but not any as spacious and quaint (and complete with wi-fi access) as the GFBBC.

Is the town of Chester too far? Not really. Don't forget that it's good to get out of this crazy city once and awhile. And it only takes about an hour to get there, driving. (Rumor has it Saturday traffic is breezy.) If you need some more incentive to get out of bed earlier, think about all of the bargains waiting for you at Woodbury Commons. It will take self control not to brake as you drive by. If your tastes are a little more refined, an antique store is on the same street as the birthplace of your baked goodies.  As for the naturalists out there,  you can make the day complete with a stop at Bear Mountain. Imagine munching down your bakery booty on the trail.  There's really something for everyone and let's not forget the most important reason to make the trip: unbelievably tasty baked goods.

There is no need to worry ... no chance of cross-contamination here. Many of the employees are celiacs. One of the owners, Marissa, eats gf and the other, Kathy, does not.  This is the perfect combination to ensure quality control along with tastiness control.  Kathy told us their standard is, "it has to taste good."  The fact that some patrons have broken down crying with tears of happiness attests to this standard.  The patronage of many non-celiacs is another sign that taste is tops.

You don't feel like making the special trip, or don't live anywhere near Chester, NY?  Cheer up!  No one needs to feel deprived since GFBBC now has an online store! Try them out. You won't be disappointed.

Cinnamon Raisin Bread and Mock Rye

A variety of breads to choose from, including focaccia! Mostly made with healthy whole grain flours.

 

A note from Kim:
Before the gf diet, I was pretty much a muffin maniac.  I was a muffin expert/snob and my favorite flavor was carrot.  Well, Kelly brought back for me the GFBBC carrot muffin.  Gang, their carrot muffin might be one of the best I've ever had.  Seriously.

Hard to find gf items are available too!

Josef's New Crib

Josef's Gluten-Free Bakery has been relocated. Due to the hipness factor of gluten-free treats the bakery has moved to trendy Williamsburg. This makes for a more convenient nosh rather than schlepping all the way to Avenue M.
Mazel tov!

194 South 8th Street
Brooklyn, NY 11211
718.336.9494

Arizona IV: Get Baked In The Matrix

*WE ARE SORRY TO REPORT THAT AS OF JANUARY 2006 ASPIRE MARKETS HAS OFFICIALLY CLOSED. THEY WILL BE MISSED!*

Aspire Markets
16455 N. Scottsdale Road
Suite 107
Scottsdale, AZ
480.348.9124

Isn't this little puff pastry lovely? They spoiled me at Aspire Market with
their special order service. I always know my request of something gluten-,
dairy- and corn-free will be the  true test of techique, flexibility and creativity
for a baker. I think the pictures demonstrate how eager they are to show off
their skills.

The fruit puffs had some sort of marvelous creamy consistency.
The jam puffs were accompanied by a super yummy custard.

This is the Viennese cake that even passed my gluten eating friend's taste test.
The presentation alone is impressive. These cakes had fine layers of pastry
alternated with vanilla custard. Mmmmmm.

This is just some of the bread available at Aspire Market. These particular
loafs were crafted by the hands of celiac author Lynn Rae Ries. The hallah
was AMAZING and the other loafs available are a mock rye and multi grain.
They all were excellent.

Debbie Shapos, co-owner of Aspire Market, informed me that since my
visit they have even more of a variety in their baked goods department. She
bragged about the new  gluten-free doughnuts, Heavenly Bars, Montina
bread from Outside The Breadbox, and a new fresh baked garlic focaccia
bread!! Remember, special orders are welcome and they will ship to almost
anywhere.

As you can see, Aspire Market's bakery department alone will so severely blow
your mind that you may want to steer clear of any rabbit holes!

Arizona: The Matrix

*ASPIRE MARKETS HAS OFFICIALLY CLOSED. IT WAS A GREAT CONCEPT AND WE WISH THEM THE BEST.*

Aspire Market
16455 N. Scottsdale Road
Suite 107
Scottsdale, AZ
480.348.9124

Newly opened Aspire Market is the creation of husband and wife team Keith Kosco and Debbie Shapos. They have brought together several new dimensions of dietary shopping in order to elevate this usually burdensome experience to one of pure pleasure. Imagine shopping where the tagline is "where diet means delicious!"

Upon arrival you'll enter a space with the slick interior of a snazzy health food megastore yet on a smaller more customized scale. There is a concierge desk where someone either well informed or with a background in nutrition will help you with your special diet shopping spree. There you will be shown a code for whatever diet needs you have. For example, gluten-free is #5 and dairy-free is the letter D. Then all you do is look for products with those codes! As if that isn't enough to get you excited, there is a nutritional analysis matrix label system so you can really know what you're eating. You can even bring in favorite family recipes, have them give you a nutritional analysis, convert the recipe to suit your diet needs and then receive it back with the new and improved nutritional analysis! Most people may think this is above and beyond what they need, but for certain diet situations that either complicate gluten issues or for other health needs, in particular let's say diabetes, this service makes dieting a lot easier.

With close to 1800 gluten-free items to choose from you will be overwhelmed with celiac-friendly choices. They boast the largest selection of gluten-free pasta you've ever seen. There are products there that I have never even heard of or that are so new I have not been able to try them yet. Hard to get products such as Queen Elizabeth Cake from Canadian Glutino, Fabe's Vegan Apple Crumb Cake, and even  a brand of gluten-free muffin tops tempted me from the shelves! A really big bakery case filled mostly with fresh gluten-free baked goods shines in the front of the store.

Of course a gig this together has many other offerings to make you smile such as catering services, cooking demonstrations and samplings, along with foods made to order.  You can rest assured and eat in peace knowing that Michelle Richter-Dudash a registered dietician and Cordon Bleu chef made your food! They even can flash freeze meals for shipping that will last for 90 days with no nutritional compromise! Aspire Market is such an exciting concept and reality that I have to write a separate piece just about their baked goods! Let's hope they go national and in the meantime you can order via phone and as soon as this fall you can order online.

Below are some of Debbie's gluten-free specialty food recommendations:

• Bionaturae pasta

• Sassy Sauce

• Cherith Valley Sauces -"Wonderful! Especially the Tamarind Bourbon BBQ."

• Yarra Valley Cheese- a trinagular shaped pear hazelnut cheese spread

• Vino de Milo - spaghetti sauces that won the 2004 NNFA Fancy Food Award

• The Art Of Spice- rubs that with blow your mind

• Cuisine Perel- vinegars that celebrate the marriage of food and wine

• GF Pantry Crisp and Crumble

• Dietary Specialties brand- ravioli's, ravioletti, dinosaur chicken nuggets (these are now cheaper to buy from Aspire Market than directly from Dietary Specialties!)

written by Kelly

Arizona: A Trilogy In Four Parts

A recent trip to the otherworldly landscaped Grand Canyon state led to the discovery of many gf treats! For those with a short attention span (usually beings with a strong penchant for science fiction and the only ones that will get the dual meaning of the above title) I'll be breaking up my discoveries into four days worth of readings.

PART ONE
Today I will introduce Smurf. Yes, Smurfette, is her alias. She is the best friend a girl could have and with her interesting background of German/Syrian blood quite a cook too!

Having been my roommate once upon a time, Smurf is always on the lookout for foods that are "Kelly-friendly".  She was excited to cook for me one of her favorite recipes she'd discovered in "The Rice & Noodle Cookbook".  This cookbook had many recipes in it that used either rice or rice noodles and could easily be adapted with gf soy sauces or Bragg's Liquid Aminos. There are only a few copies left on Amazon.  If they sell out then I may post the recipe guilt free!

Before

After

I know you are wondering, "What is that extremely refreshing looking libation in the picture?" Well, we created a drink during our own special happy hour:

Banana In A Cave*
1/3 Coconut Rum
1/3 Dole Banana, Pineapple, Orange Juice
1/3 seltzer water

*the name comes from a silly heat stroke inspired joke while hiking the Superstition Mtns. earlier that day. 

Smurf's Secret Syrian Style Salad Dressing:

2-3 cloves of minced garlic
juice of one lemon (no seeds)
2 Tbs. olive oil
1/2 tsp. sea salt
Mix all ingredients together and toss on a salad just before serving.

Trust me...all of these would satisfy even a two-headed alien's appetite!

*stay tuned for the next segment in Arizona: A Trilogy In Four Parts!!!

Once, Twice, Three Times a Bakery

*HAPPY HAPPY HAPPY HAS CLOSED IT'S RETAIL STORE AS OF MARCH 2006*

Happy Happy Happy
157 Allen Street
NYC
(212) 254-4088

Over the last few months we've heard plenty of good things about Happy Happy Happy Bakery on the LES. In fact, we received a lot of very emotionally charged emails about it. After a long stretch of crazy work schedules, we finally made the trip downtown to sample their wares. This bakery only produces gluten-free, wheat-free, lactose/dairy-free, yeast-free, hydrogenated fat-free, and preservative-free goods. And without all of that, they still manage to create very tasty treats! Ingredients are all natural and the kitchen has never ever been exposed to evil gluten, dairy, or yeast ... they don't even offer cow's milk with coffee, only home-made soy and almond milk! Many items are also vegan.

Shown above are the French Madelines. Kelly's favorite. These cookies can be used in a beautiful presentation for afternoon tea, and no one would guess that they're gluten and dairy free! Delicious, with a perfect slight crispiness on the outside and soft and cake-y on the inside. Pictured below is the Fudgy Blackout Cake ... on their menu it's referred to as 'an intense chocolate treat', which is an understatement.  If a serious chocolate brownie fix is something you've been wanting to check off of your 'to do' list, then check it off, baby! I actually had to sit down for a little while to rest after I finished mine.

There is a generous selection of cakes available. I also enjoyed the Howling Bog, a pumpkin cake with dried cranberries, cinnamon and walnuts. And, there are cupcakes (pictured left) .. tasty, pop-in-your-mouth-size with chocolate, vanilla, or strawberry icing. There's plenty more in the way of cookies, tarts and scones. Special occasion layered cakes can be made to order, and they'll even omit certain ingredients upon request, if possible.  Happy Happy Happy will start to ship their goods next month! Sign up for their mailing list to receive the official announcement.

Well friends, it looks like we have ourselves a Manhattan GF bakery at last.
And this makes us more than just a little happy ...

Josef's GF Bakery Goes To The Market!

Most of you are still trying to calm down over the news of Whole Foods GF bakery opening in North Carolina. Well, make sure that you are sitting down for this one. As of November 1st Whole Foods has been selling Josef’s goodies at every store in the tri-state area!!! For now his varied selection of cookies and cakes are available. For those of you about to curse not living in the tri-state area, don't fret, Josef now has a fancy new website where you can order online! So everyone can hoard some scrumptious GF goodies soon! Check out Josef's website...click here.

written by Kelly

Let Them Eat Gluten-Free Cake In Portland, Oregon

Piece of Cake
8306 SE 17th Ave.
Portland, Oregon  97202-7307
(503) 234-9445

While back home for a visit, I discovered a bakery that bragged about their gluten-free cakes.  My mom and dad excitedly tagged along to watch me check out this possible new haunt for the CeliacChicks crowd. (Note to self: Next time, duct tape mom's mouth.)

First of all, Piece of Cake is a piece of work! Scattered about are vintage items ranging from furniture to collectible toy ovens, as well as a large cake lid collection. The personable owner, Marilyn Devault, has been in the business since 1979 and is a very enthusiastic baker. She described herself as, "... totally vintage in regards to everything including our cars and not because it's popular but because it's fun -- we are fun." She continued, "We believe we are the forerunner in the area for GF baking and in addition to that we are the only vegan bakery that Whole Foods buys from." 

Marilyn comes from a family of cooks. Family restaurants are in her blood. "My father won the 1970 Crab Olympics in San Francisco where James Beard was one of the judges and House Beautiful was there to report." Like most bakers, Marilyn got her gluten-free start due to the desperate requests of celiac wannabe-patrons. After all, Piece of Cake was voted Best Cake by Willamette Week (Portland's equivalent to the Village Voice). Who wouldn’t want to be their patron? Marilyn so kindly consulted her “guru consultant on gluten intolerance” at the local Wild Oats store and began experimenting. GF cakes currently available:

6” single layer chocolate cake $15.95
6” double layer chocolate cake $26.95
9” single layer chocolate cake $26.95
9” double layer chocolate cake $41.95
…and the adorable individual mini cake for $4.29

All cakes are topped with your choice of raspberry jam and/or fluffy to-die-for vanilla cream frosting, which is vegan but not corn-free.

Marilyn is happy to take requests and has been working on some new recipes including a pineapple-ginger-lemon cake!

A Fabulous Gluten-Free Bakery Has Arrived In Brooklyn!

Josef's Gluten-Free Bakery
194 South 8th St.
Brooklyn, NY 11211
718.336.9494

Oh boy, have we found a special place ... Josef’s Gluten-Free Bakery. Josef and his mother, Devorah opened their bakery 8 months ago. Josef is wheat-intolerant and was inspired to produce good quality tasty GF baked goods. We headed over during one of those blizzards, and essentially had the place to ourselves. Josef couldn't have been a nicer guy ... he enthusiastically began spreading out all of his wares for us to sample. Josef's Bakery is O.U. Certified Kosher. To comply with Kosher standards, everything he bakes is dairy-free. Also, he's sugar-conscious and uses substitutes like honey or nothing at all. Take the Almond Muffins for instance; no sugar, just a little honey is used and the natural sweet flavor of almond makes them taste divine (Josef had us try these WARM ... too good). Speaking of nuts, he also had us try his Pecan Cookies, which exploded with overwhelming pecan-y flavor. There were lemony lemon rolls, jelly rolls, garlic bread that contained no butter, but somehow tasted like it contained tons of butter, a huge cookie selection (chocolate chip, butter, sugar, pecan), muffins, and bagels, yes BAGELS. Needless to say, Kelly and I were mostly speechless, wide-eyed, and chewing. And if you can stand anymore good news, I'll have to mention the frozen pizza crusts.

Bette Hagman's name came up while sharing GF baking stories, and it was then that we found out that Josef is also a Bette fan and actually had somehow acquired the number to the secret Bette Bat Phone and actually spoke with her about coming to New York for a possible speaking engagement! We were very impressed, and might work with Josef to make this happen.

Josef's Bakery also stocks many GF products like pasta, flour, etc. For those of us in the New York area, let's make sure to support this very special place. You know how exciting it is to find really good tasting GF goods, so support support support!

Clockwise, L to R: Apple Bread (make sure to buy this, it's incredible), Garlic Toast, Sugar Cookies, Jelly Roll, Chocolate Chip Cookies

That's a partially eaten bagel on the right ... yum.

Later, I made pizza!

Philly Getaway Leads To Discovery of Mr. Ritt's Gluten-Free Bakery

Mr. Ritt's Bakery
709 E. Passyunk Avenue
Philadelphia, PA 19079
(215) 627-3034

I stayed at the totally colonial Shippen Way Inn on Bainbridge Street. It was truly charming. I had found out about a gluten-free bakery online in Philly named Mr. Ritt’s. I was pleasantly surprised to find, via MapQuest, that the bakery was literally right around the corner from the B&B! How is that for convenience?! And it was so extra cool to find out that the Shippen Way Inn allows you to use their toaster if you’d like to prepare, say, GF waffles from Mr. Ritt’s! If you have any other food issues, there is a handy health food store named Essene just about a block away.

Starving on my way to a lecture, I ran into Mr. Ritt’s before our appointed meeting time to see if I could snag something to satisfy my hunger. The quickest fix was a bag of ginger cookies. Although they had a bit of butter they were really good! The next day I arrived for our formal introduction and met Mr. Ritt and co-baker Paul. Mr. Ritt’s started as a traditional bakery in 1999. Jax Peters Lowell somehow ended up at the grand opening and requested that they try to create GF baked goods. They decided it would be smart to get in on a niche market and took on the GF baking challenge. Demand became so great they have become a completely GF bakery with plans to expand into new digs in NJ. They mostly do mail order, but walk-ins are welcome. I particularly appreciated that none of their items contain corn and they have a huge dairy-free selection to choose from. I am now officially addicted to their Italian herb pizza crust...finding it yummy all by itself or as a bread side to anything. MMMM MMMM! The hoagie rolls were also excellent.

Turns out that Paul, like me, doesn’t tolerate corn either! He taught me that a great substitute for powdered, or confectioner’s, sugar, which contains corn starch, is Fondant sugar. Fondant sugar is a finely ground sugar that's used for candy-like frostings. I’m sure you’ve seen the type in wedding magazines on elaborate cakes. You can try making your own by blending sugar until it is superfine. I knew there had to be a substitute for powdered sugar!! Thanks, Paul. Oh, and if you're interested in lowering your sugar/carb intake, Mr. Ritt’s delves into the realm of high-protein/lower carb bean flours, creating interesting cakes using fruit sugars to sweeten.

A final note: Mr. Ritt’s sells GF dog biscuits! They originally started offering them to parents who were concerned about their celiac children handling glutenous dog treats. Now, after the switch to GF biscuits, some pet owners are finding noticeable changes in the overall well-being of their canine friends!

Front of the Shippen Way Inn

Backyard of the Shippen Way Inn

R.I.P. Gabriel's Dessert Boutique

We are sad to announce that the once-fabulous gluten-free bakery has officially closed its doors to business. Even the mail order service is out of commission.

Even though you were short-lived, we were privileged to have experienced your amazing GF creations, and proud to have had you as our first feature on CeliacChicks.com!

Thanks,
Kim & Kelly *sniff*

Gabriel's Dessert Boutique Update

NOTE: As of December 2003, Gabriel's is no longer in business.

Our pals, Chefs Joseph and Michael of Gabriel's Dessert Boutique, have released their mail-order brochure. So, to those of you who've not managed to get to Staten Island and visit their special GF case in person: It's your lucky day, my friend! Gabriel's now offers a selection of their baked GF goodies through the mail. Kelly and I, of course, had to pick up the brochure in person to give our stamp of approval, etc. Actually, it was to inhale the specially prepared dairy-free tiramisu they had waiting for us! Once again, we were blown away. Thanks again, Chefs Gabriel! So, to get your very own brochure and access to some of the best GF baking around, call (718) 477-1414 or (718) 477-2039. Enjoy!

The Brochure

The Tiramisu (drool, drool!)

Gabriel's Dessert Boutique

NOTE: As of December 2003, Gabriel's is no longer in business.

941 Manor Rd.
Staten Island, NY 10314
(718) 477-2039

About a month ago at a friend's Pampered Chef party we realized we were definitely "30-something," getting excited by kitchen gadgets on a Friday night. Madeline, the consultant, finds out why we are not eating any of the pizza and cake and tells us about her friends at Gabriel's Dessert Boutique. Chefs Joseph and Michael Gabriel (previously pastry chefs at Citarella and Auroele) opened this bakery last year and due to the requests of a Gluten Free ("GF") patron they took upon the challenge to create high quality GF desserts. From years of disappointment we were skeptical that their baked goods would be amazing but of course we had to try it out. After all, we are the CeliacChicks.

Well, first of all it's adorable. The atmosphere is pink walls, dramatic mirrors and sconces which complement mosaic tile cafe tabletops. This is not some stinky, hippie joint. It's a real classic bakery! On one wall is an impressive collection of various newspaper and magazine articles, including The New York Times and New York Magazine, featuring the Gabriel brothers. And then we spotted The GF Case. There are cakes, cookies, biscotti and many other treats that would make anyone drool. Speaking of "anyone," Joe and Mike tell us that many of their non-celiac customers are regularly purchasing the GF stuff. The fact that they are pricey sparks people's interest...after all, this is NY. There are others that think it is fashionable to eat GF. Makes sense, since ALL of their desserts look as beautiful as they taste. We went today to get pictures for you and found out that Joe was at a catalog photo shoot for their soon-to-come mail order service. We promise you non-Staten Islanders that the sugar sensory experience is worth the time and effort it takes to get there, even if you must pay the annoyingly hefty Verrazano Bridge toll. Just get there...even if it takes airfare. We'll provide a link to their website as soon as it's up.

As you can see, the Gabriel brothers' fans have just about completely wiped out the GF Case. We made off with a fair amount of the baked booty.