Saturday, February 28, 2015

Gluten Free Park City 2015

We took our annual ski trip to Park City.  The kids always look forward to it.  Unfortunately, like most of the West, it was pretty dry.  Most of the runs were open and kids still had fun.  They skied 4 days and I rode with them on Monday and Friday.  It finally snowed on Friday, so we had a few inches of fresh powder.

To not bore you with repeat reviews you can see my post on our Park City trip from 2012 and 2013.

We definitely made it back to Loco Lizard.  You can't miss this place for 100% GF mexican.

We also had a few GF pizzas from Park City Pizza.

My new find was 501 On Main.  This place was awesome.  Most of their dishes are GF and everyone was knowledgable about GF and celiac.  The wife and I stopped in for lunch one day and sat at the bar.  We had the Utah Onion Slivers - you have to order these.  They were served with an awesome dipping sauce and it was delicious.  The super duper bonus is they have a GF fryer.  For lunch I had the turkey melt on GF Udi's bread with a side of french fries from the GF fryer.

We ate there one night for dinner with the kids and the fresh Utah trout was to die for.  The wife had the vegetable risotto which came in a cool fried potato bowl (also GF).  For dinner you need to order the seared ahi tuna appetizer - incredible.

We hit the usual bowling alley, sledding and board games galore.  So keep your fingers crossed for snow.

The Un-Gluten Guy

Sunday, February 15, 2015

GFAF Expo 2015 San Diego

Well, its over but it was fun.  This was definitely the best expo that I have been to and there was lots to see and try.  The folks at GFAF Expo describe themselves as the largest Gluten Free and Allergen Free Expo in the US and I agree.

While I was there I met Angela aka the celiac hash girl.  She has a cool blog ( that you should check out.

Massel's had a nice booth front and center.  They make gluten free bouillon.  It comes in cubes, a condensed liquid and a granule form.  Not only is it GF but its vegan.  They have vegetable, chicken and beef flavors.  I made Vietnamese Pho with the beef and you would never know that its vegan.  Great to travel with if you cook when you travel - no more searching for GF broths.

Udi's was also up front.  Serving up their snacks and bread.  There stuff is always great and you can always find their bread in my freezer.

One of our new finds was Smart Flour.  They make pizza with an ancient grain crust.  This was super good and the biggest hit with my son.  He has probably had 3 of these in the past week.  We found them at our local Whole Foods.

Do you need dessert?  How about GF and lactose free and delicious.  Try Arctic Zero.  We had the orange and it tasted like a creamsicle.

Have you ever had Pao de queijo?  Its a Brazilian cheese bread that is made with tapioca starch.  Its delicious.  My favorite Brazi Bites was there.  I had a chance to try their new garlic asiago and it was delicious.

There is a new player too P*DE*Q - very good.  I tried their original, they also have jalapeño, carrot raisin, chocolate and bacon.

How about crunchy chips?  Our favorite chip was there - Way Better Snacks.  They had two new flavors - Mustard and Onion which is awesome and Sirracha which was very good.

Plentils was there to and had a Margherita pizza flavor that was a hit.

Their parent company Enjoy Life Foods was there with snack bars, cookies and their delicious chocolate chips (these wind up in our ice cream and pancakes).

The only booth I had an issue with was Mahatma Rice.  Yes, I know rice is GF.  They were handing out samples and the sample bag had no mention of allergens or facility information.  So I asked "Does Mahatma produce any gluten containing products?"  The response was a confused look and an "I don't know."  I pulled out my phone and looked and found their allergy page.  Five of their rice mixes contain wheat.  I asked "Are the mixes and rice produced on the same line or in the same factory?"  Again, they had no idea.

Aside from one booth the rest were great.  Redbridge beer and Omission was there (although I won't try the gluten reduced beers).

My daughters top pic - Maninis Pasta.  This is an ancient grain pasta is a fresh pasta so it cooks up quick.  I'm guessing it was Mama Maninis that was at the booth.  She had flown down from Washington and was cooking up the spaghetti toped with olive oil and it was delicious.  Everyone standing in line raved about how good it was.  We will have to find their products to fill our refriderator.

Can't wait until next year.

See you at the Expo,

The Un-Gluten Guy

Monday, January 26, 2015

Get Ready for the San Diego GF Expo 2015

I went to the first GF Expo in San Diego in 2011.  It was a great experience and I found tons of new products and some restaurants in San Diego that offered safe GF food - Casa de Bandini and Mountain Mikes pizza.

Unfortunately 2012 was a bust and the expo did not make it back.  The last two years were at the Del Mar fairgrounds and things were in full swing.

This will be the first time that the GFAFexpo will be in San Diego.  They began in 2007 and have grown and have expos in seven cities throughout the US.

Each year I find at least a few new products and I get to head home with a full belly (thanks to all of the free samples from the booth vendors) and usually a shopping bag for of GF goodies.

Keils had a great booth one year and we found out how many GF options they carry.  Although it is a bit far we head down there for some GF products we can't find at other stores in San Diego.

My son loves Mediterranean Snack Foods garlic hummus crackers.  Had them for the first time at the Expo.

On February 7, 2015 the GF AF Expo will be in San Diego.  It will be held at the Del Mar Fairgrounds from 10-4.  Tickets are $20 and parking is $10.

If you would like to buy tickets click on - GFexpo tickets.  Enter the code ADVANCE and you will get 15% off your tickets.  Wait folks, it gets better (I sound like a late night infomercial) but if you buy your tickets online before 2/6 you will also get a free, yes free, 1 year subscription to Delight Glutenfree magazine.  I have not seen their magazine before but looking through their website it looks like they have some good info and recipes.

Wednesday, January 21, 2015

The Curious Fork - A GF San Diego Eatery and more

Every so often I find a new product or cafe/bakery.  It is nice when a new place pops up in San Diego.  I was happy to recently find The Curious Fork.  It is located in Solana Beach, directly across the street from the Del Mar Racetrack on Villa de la Valle.

When you first visit their website you will see the various cooking products they sell and you will find their information on catering but it is not until you visit them do you get an appreciation for their menu. They have a great cafe that is open from 7:30 am until 2:30 pm Monday thru Saturday.

I don't know where I first read about them, but the entire place is Gluten Free.  One of the owners, Chef Barbara, has celiac and their goal was to produce delicious food that just so happens to be gluten free.  I can attest to the fact that the food is delicious and safe.  I have been in two to three times each week since my first visit.

As far as breakfast goes they have wraps and bowls which I have not tried yet.  They offer sandwiches on house-made gluten free english muffins.  I have tried many GF english muffins and these are by far the best I have ever had.  I had mine with egg, cheese and bacon.  My wife had the egg, cheese, tomato and avocado.

For those sweet tooth gluttons, they offer GF brownies with lots of chocolate chips inside (which my kids love), a flour less chocolate torte with a bit of espresso, a green tea - ginger cake and these almond cookies that we really enjoy.

For lunch they have even more items to choose from.  Soup made daily - I have not tried this yet.  A few salads that look delicious - caeser, kale, and a garden salad.  They do look amazing but I have not yet ordered one.

What have I ordered?  I have been running down their list of sandwiches, and they are all delicious. Marco makes a mean pickle served with each sandwich that you will love.  I first had the "Curious Pork" served on their in house made GF baguette.  This was out of this world.  The pork was in this asian/thai style spicy sauce with cucumbers, jalapeños and cucumbers.  I had this a second time but for "research" purposes I had to try more.

Their other sandwiches have been just as good.  A tuna salad with dijon dressing, bacon and avocado on a delicious sandwich bread.  I was told they had sampled every GF sandwich bread out there and this was the best.  I strongly agree.  It is delivered from Cate and co. located in Napa.  I will have to order some items or visit them soon.

What else?

A marinated chicken sandwich with roasted peppers and onions with a pesto sauce - awesome. Another is their avocado club with turkey - delicious.  Most recently the "El Jefe" Cuban with pork, ham, swiss - yum.

Tacos.  Can't forget the tacos.  They make a carne asada taco on a soft corn tortilla.  Their carnitas is delicious too.  My wife's favorite is the shrimp taco.  Order one of each, they are all delicious.

They also serve up some delicious coffee.  They are the first to carry Blue Bottle Coffee in San Diego.  I always order a cup - it goes great with their pastries.

In addition to the cafe they have cooking classes and pop-up dinners.

We went to their first ever pop-up dinner.  We dragged our kids along to have them try some new foods and flavors.  Chef Daryl Biggs put together a 5 course tasting and you had the option of a wine pairing. The wine pairing was put together with the   It started with a smoked yellowtail crudo seasoned with salt and a yellow pepper.  This was a delicious plate and visually appealing.

The main entree was a duck tamale with roasted corn.  The kids loved the roasted corn.  I truly enjoyed the savory tamale and the duck was super moist.

The dessert was the highlight for the two little ones.  On the plate was an almond cookie, a banana pot de creme and a Mexican style hot chocolate with a touch of cinnamon.  Each part of the plate was delicious.

It has been a while since I have been this excited about a new restaurant.  I am glad that San Diego has another 100% gluten free eatery.  Their food is simply delicious and everyone will enjoy the menu.  For those with celiac or other gluten sensitivities The Curious Fork really offers a great, safe environment to enjoy breakfast and lunch.

Check them out,

The Un-Gluten Guy

Tuesday, January 13, 2015

Gluten Free Pasta Alfredo

My daughter is a pasta person.  If she had her choice she would have pasta for lunch and dinner.  Usually she likes it with a simple marinara.

I like pasta many ways.  Sometimes I will simply toss with some extra virgin olive oil and add some fresh chopped tomatoes and fresh grated parmesan.  We usually make a batch of marinara and keep it in the refrigerator for the week (it usually doesn't last the week).  Occasionally a nice pot of bolognese sauce or white clam sauce.  Another favorite is carbonara - I fell in love with it in Italy.

All kids like mac and cheese.  For a while I tried talking her into trying alfredo sauce but the answer was always - NO.  That was until recently.  We were at the supermarket and she saw a bottle of alfredo sauce - I could not believe how many ingredients, chemicals and artificial flavorings it had.  I explained to her I could make it for her at home, from scratch, with a few simple ingredients.

Well, not only did she like it, she loved it.  I have probably made it two dozen times since.  It is so easy to make so make it yourself.  Although the typical dish is made with fettuccine we make it with spaghetti, penne and whatever else is in the cabinet.  I have made gluten free pasta from scratch but we happy use Jovial Gluten Free Pasta.  It is the best GF pasta you can buy.

What you will need:
1.  1 cup of cream
2.  1 cup of freshly grated parmesan
3.  1-2 tablespoons of butter
4.  salt
5.  pepper
6.  nutmeg

Make your pasta, drain and set aside.

In a pan heat the butter and add the cream.  As soon as it simmers and bubbles form turn the heat to low.  Add a pinch of nutmeg, pinch of salt and some fresh ground pepper.

Add the pasta and toss to coat with the cream/butter mixtures.

Add the cheese and toss until cheese is melted and you have a nice alfredo sauce.  Taste and add salt and pepper to taste.

Serve immediately with some additional fresh grated parmesan and enjoy.


The Un-Gluten Guy

Thursday, January 8, 2015

Gluten Free Florida - West Palm Beach and Miami

Holiday season.  This year was our year to visit my parents.  It is always fun traveling during the busiest travel season of the year - isn't it?

We finished up Hannukah and Christmas at home and took the red-eye on Christmas night.  Our destination - Southern Florida.  There is never a good time of the day to fly cross country (especially with kids) - either you burn a whole day traveling or you try to sleep sitting upright with your knees propped against the seat in front of you.  We choose the red-eye.

Traveling is always an issue for us gluten free folks so I packed the usual snacks - kind bars, Glutino breakfast bars, a banana, GF oatmeal, nuts, GF crackers and tunafish packets, and chocolate.  Luckily we were heading to my parents house so my mom (got to love mom's) went shopping ahead of time and filled up a cabinet with GF snacks, crackers, treats, pasta, salsa and other condiments.  She pulled out the GF toaster oven she keeps in the garage for me, and she picked up a new frying pan that I could use for the visit.

After landing in Miami at the crack of dawn, we grabbed the bags, found our rental car and headed north to West Palm Beach.  My wife had done some research and found us a breakfast stop in Fort Laurderdale.  Fresh first is a 100% GF, peanut free, corn free and self proclaimed "safe haven for celiacs."

First things first - COFFEE.  Fresh ground, organic coffee served in a french press - perfect.  I ordered a eggs benedict which they serve on a GF homemade waffle.  It was a neat twist and very good.  The kids devoured some turkey bacon, lemonade and waffles.  My wife had the breakfast sandwich.  We had planned to stop back for lunch one day but it did not work out.  The food is delicious, safe and GF.  If you are in the Fort Lauderdale area you have to put one of their locations on you list.  We found it on Find Me Glutenfree.

Next we were off, with full bellies, to see mom-mom and pop-pop.  As I said she had filled a cabinet with plenty of stuff for me to eat.  The kids had a blast - swimming, golf, more swimming, tennis, more swimming and playing with Misty, the dog.

The bistro at their complex had a GF menu due to the fact that a handful of residents have celiac or gluten sensitivities.   We visited the bistro one afternoon for lunch.  The manager and waitress were accommodating and I had a nice lunch.

We ate one night at The Capital Grille in Palm Beach Gardens.  I have mixed emotions about whether or not to recommend them - I would lean on the side of not going back in the future.  We had called in advance and was told they could accommodate me and when we checked in they noted that there was one GF guest in the party (yes, me).  They sat us and gave us all menus - it was not until I started asking our waiter about what would be safe for me that he left and returned with their GF menu.  I am not sure why I was not given one in the first place since I let them know I had celiac and that I was the GF diner in our party.

For an appetizer I was going to have the shrimp cocktail.  It was on both menus.  I questioned the waiter about the cocktail sauce and whether or not the worcestershire sauce was GF.  He was not sure but went to the kitchen to check.  He returned and said no, it was not GF (but, it was on the GF menu - strange).  Then I started questioning the ingredients and preparation of the seared tuna.  At this point he said he would get the chef.

I give a lot of credit to the chef, he was helpful.  He told me that their worcestershire was GF but they have had some guests complain of symptoms so he did not recommend it, instead they would mix some ketchup and horseradish.  As for the fish he said that everyone was safe except the white soy dipping sauce.

I had the shrimp cocktail and it was good.  I'll have to talk Lea & Perrins into making worcestershire travel packets to carry with me.  When the runner brought my entree I wanted to verify if it was GF - he was not sure.  I waited for the waiter, he informed me that the dipping sauce was the white soy and he took it back to the kitchen and came back with a plate without the soy sauce.  All in all a bit of a fiasco.  Although I give them credit for trying, they still need some work.

Mom and day needed a bit of R&R so we had planned a trip to Miami and my parents were going to keep the kids.  We met up with friends of my wife and stayed at Epic Hotel in Miami.  The hotel was nice but very busy with the holidays.  The only time we ate at the hotel was for brunch on Monday.  They only have a buffet and some "GF" options at the buffet next to the muffins and bagels and other gluten containing items.  I ordered a coffee and hot water and ate my GF oatmeal that I had with me.  I would recommend going out for breakfast.

The greatest find was Chef Kris Wessel's Oolite Restaurant.  If you are in Miami you have to eat here.  Hell, if you are in Florida you have to eat here.  We found it on Find me Gluten Free and it was so good we ate there on Saturday, Sunday and Monday.  The entire restaurant in GF (aside from a few beers) so you are safe eating anything and it is all delicious.  The brunch offers a GF pastry bar with muffins, coffee cake, pastries and more.

Being a growing boy and one who enjoys to eat I ordered enough to fill my belly.  Our first lunch we started withe snapper crudo.  It was light, refreshing, with just the right amount of acid.  A great way to start.

Next we split the conch chowder.  This was more hearty with nice bites of conch.  It would be great on a cold winter day.  For my main I had the ropa vieja with a side of roti bread.  I was already full from the crudo and soup but I still polished off the plate of ropa vieja - it was that good.

I finished with an espresso and pistachio biscotti.  This had to be one of the best biscotti I have ever had.  I ordered it each of the next two times we ate at Oolite and my plan is to try to duplicate the recipe at home.

We returned to Oolite for brunch the next day and I enjoyed a GF breakfast buffet of pastries.  There were muffins, coffee cake that was out of this world (it was so good I had to ask and double check that it was GF), and more biscotti.  I had the huevos rancheros in a tortilla cup and it was delicious - the eggs were perfectly poached.

Our last visit was for lunch on the way home on Monday.  We started with the tostones with avocado and lime.  For my entree I had the Lechon Pork with sour orange and onion - this was out of this world.  The pork was fork tender but the sour and sweet with the sauce, onions and orange was firing my taste buds on all cylinders.  Before I left, you guessed it - biscotti.

I asked our waiter to thank the chef for me for preparing such delicious food but also in a 100% GF restaurant.  Chef Wessel stopped out to say hello and it was a pleasure talking to someone who was passionate about food and went the extra mile to create not only a great menu but one completely free of gluten.

Gluten free or not you should eat here when you are in Miami.  Can't decide what to order?  Start with the tostones and the crudo.  Next split the BBQ shrimp.  Order the Lechon Pork and don't forget to get the biscotti for dessert.

Where else did we eat?

We ate at La Mar at the Mandarin Hotel in Miami.  They let us know that they could accommodate me and as soon as we checked in the noted the GF guest and the manager told me he would relay the information to the chef.  The waiter was aware of the items on the menu and what would be safe for me.  I had two of the peruvian cebiches, both of which were delicious.  I can not remember exactly which two, as some of them contained gluten ingredients, but I believe it was the clasico with fluke, cilantro and red onions and the mixto with yellowtail.  Both were delicious and served in a bowl in a citrus broth - a Peruvian variation of a crudo or ceviche.

For dinner I had the Paiche Corillana.  This a fish from the amazon that can be massive and it was served with mashed yucca.  The only speed bump of the night was the dish was garnished with a crispy, fried  leafy vegetable.  It took a while to get someone to come back the table so I could ask what it was and if it was GF.  The manager promptly took the dish back to the kitchen.  He let me know that the chef said it was GF but since I was waiting for a while the dish was cold he was making a fresh plate and would omit the garnish to set my mind at ease.  It was worth the wait because it was delicious and the smokey bacon (yes, it was GF - I checked) mixed with the mashed yucca was amazing.

Our last stop in Miami was dinner at Ola located at the Sanctuary Hotel in Miami.  I ate here on my last trip to Miami and could not wait to come back.  My wife and her friend really enjoyed the food.
Their ceviches are amazing and the fire and ice has been featured on Food Networks best thing I ever ate (unfortunately it is not GF).  I had the Hamachi Nikkei and the Wahoo both are amazingly delicious but if I had to pick a winner the Wahoo is out of this world.

For my entree I had the Cuban Pork which melts in your mouth.  I asked for no chicharron garnish as it is fried in the fryer which is not GF.  Your meal at Ola would not be complete without their GF Brazilian cheese bread made in house.  It is made with tapioca flour and it is addictive - you will ask for seconds.

After driving back to my parents house we went out for dinner with the whole gang.  The Melting Pot was the choice of the kids.  We eat at our local Melting Pot in San Diego and they have always been great with the GF stuff.  The Melting Pot in Palm Beach Gardens was just as good.  The staff is aware of gluten, they have GF bread for the cheese fondue,  GF brownies and cake for dessert and they have GF beer for the fondues that require beer.  Not only is it safe but a fondue dinner is just plain fun.

After that we relaxed at my parents house for few days.  New Years was fun but relaxing.  We steamed some lobsters, grilled some steaks and I made chocolate soufflés for dessert.  The day after it was back to the airport for the flight home.

Happy New Year,

The Un-Gluten Guy

Thursday, December 11, 2014

GroundBreaker Brewing - Gluten Free Beer and Gastropub

I have been traveling up to Oregon to go fishing from time to time.  It was in June of 2013 that I first found, what was then called, Harvester Beers.  It was a gift from the gods for someone who enjoyed beer but could not consume beers that contain gluten.

I am not an expert, I can not pick out all of the ingredients and tell you what to eat which each particular brew.  I can tell you I like beer and I like to eat.  I used to enjoy New Belgium Fat Tire, Rogue Dead Guy, Sierra Nevada and Stone Levitation.  So you can see I was not into light or non-hoppy beers.

As far as GF beers go, I have tried New Planet, Glutenberg, Epic's Glutenator, Bard's, Redbridge, New Grist, Dogfish, and Green's (I have been reluctant to try any of the "gluten removed" beers).  I don't think you can comment on something unless you know how it compares to the competition.  Well, hands down GroundBreaker is on top by a large margin.

For those of you that do not know, GroundBreaker is located in Portland, Oregon.  Attached to the brewery is a GF Gastropub.  You can go in and eat anything (its all GF) and drink anything (all the beer is GF).  I love going in and ordering a flight - just because I can.  The food is delicious - one of my favorite soups was a roasted butternut squash with quinoa and kale in a pork broth.  Their appetizers and daily flatbread pizzas are delicious.

Paxton was nice enough to send me a sample of some of the new GroundBreaker Beers to try.  I so wish they were distributed in San Diego.  For now I carry home as many as I can fit in my luggage whenever I travel to Portland.

First let me tell you about IBU or International Bitterness Units scale is a measure of Bitterness.  Most American IPAs have an IBU between 40-70.  And if you didn't know ABV is alcohol by volume.

The first one I tried was IPA no.4.  This is made with roasted chestnuts and roasted lentils.  It's listed at 90 IBU and 6.8% ABV.  They state that it is "packed full of bitterness, flavor and aroma."  I would strongly agree.  As soon as I opened it it smelled delicious - I got a strong aroma of the hops.  Upon pouring it there was a nice head and darker golden color to the beer.  They make it with Newport and Crystal hops and you can definitely taste the hops.  By the time I finished this one I was craving another.  Although IPA no.2 used to be my favorite, IPA no.4 has taken the lead as my favorite GF beer.

Next on the list was IPA no.5.  At 60 IBU and 5.6% ABV it will make the IPA lovers happy.  They make this one with chestnuts and lentils too, but add candi sugar, Crystal hops and Santiam hops. I really enjoyed this one.  It may not be as hoppy as no.4 but it is all IPA.  If you are an IPA fan like I am, you have to try this one.

How about their Pale Ale?  This was one of the first Harvesters I had ever tried.  Although I am more of an IPA fan the Pale is delicious.  It is listed as 30 IBU and 5.8% ABV.  This is lighter and crispier.  After a hot day in the sun this is more refreshing than the hoppier IPAs.

Their Dark Ale weighs in at 35 IBU and 4.5% ABV.  I really enjoy the flavor but a whole pint is a bit much for my tastes, so its makes a great pint to share with friends.  I especially like dropping a scoop of GF mocha chip ice cream into a scotch glass and filling it to the brim with the Dark Ale.  Consider it a daddy' root beer float.

Their experimental ales have always been amazing.  They had a coffee pale ale that was amazing with chocolate desserts and another tum yum with lemongrass and coconut.  I had the oppurtunity to try two new ones:  Squash Ale and St. Denny Ale.

The Squash Ale is 30 IBU and 5.7% ABV.  They make is with squash, pumpkin seeds, cinnamon, nutmeg and coriander.  If you could bottle the fall season this would be it.  The spices are not overpowering.  I was making some roasted chicken and polenta for dinner.  I was going to steam some broccoli and instead of using water I added a bit of the beer to the pan.  The broccoli was delicious and in steaming it I could taste the nutmeg and coriander in the vegetables.  I can see this perfectly complementing a plate of mashed parsnips, a roasted pork loin candied with some brown sugar topped with some pickled red onions.

And lastly the St. Denny Experimental Ale.  This has 25 IBU and 6.5% ABV.  You need to go to their site and read their press release.  This is a great story about a local home brew expert and his influence in the creation of this Ale.  This was a really nice ale.  It was dark with an amber hue.  A nice beer aroma without alot of hoppy bitterness.  I really enjoyed this - you should try one.

As always I am a huge fan of GroundBreaker gluten free beers.  I used to enjoy beer until I had to go GF.  And although there are many GF beers on the market the GroundBreaker brews are the ones I really enjoy and look forward too the most.  What is even more impressive is that my non-GF friends who have tasted GrounBreaker have all really enjoyed each of their brews and many were surprised to find out it was a GF beer.

So find yourself a GroundBreaker or plan a trip to Portland so you can visit their Gastropub - when was the last time you could order anything on the menu at the pub and a flight of GF beers.


The Un-Gluten Guy

P.s. For those of you that want order some for yourself or if you feel so inclined to send me a gift - GroundBreaker Beer is always a good option.  They have handed over online ordering to Bring on the Beer.