The Un-Gluten Guy (My Gluten Free Recipes & GF Adventures)

We went out to dinner the other night at  Jake's  which is a beach front restaurant located in Del Mar.  I have eaten here before but have not blogged about them as far as I can tell. They offer a gluten free menu which you can view  here.   And they are very helpful and accommodating. Tonight Avi was our server and he was super helpful and knowledgeable.  I also asked to speak to the manager, which I usually do, and he came to the table and was very understanding and knew the menu well. For my appetizer I had the layered seafood cocktail which is made with lobster, shrimp, avocado and an orange chili sauce.  I inquired about the sauce and all components are safe.  This was fresh, clean and super good.  The chili sauce was a nice balance to the creaminess of the avocado. For dinner I had the lamb.  This was coated with mustard and spices (what spices? chili powder, coriander, ginger, garlic, jalapeno, garam masala and fenugreek).  It was served with a sauce made with gre

Not really but I found a great new snack  GONE NUTS!  which is made by the company Living Intentions.  They make raw and sprouted nut blends with what they describe as "BIG flavor". I found these at my local Jimbo's food store and I have seen them at Whole Foods too.  All of the flavors I have found are GF I first tried the Rosemary Garlic Pistachios & Almonds and these are my favorite.  They definitely have garlic and rosemary covering the nuts.  You can smell it when you open the bag and if you devour the bag your significant other will notice it on your breath so I wouldn't recommend it before a date - you might not make the best impression when it comes to your breath.  They contain: pistachios, almonds, garlic, onion, chilies, scallions, olive oil, rosemary and salt. I have also had their Sesame Terriyaki Almonds & Cashews that is made with tamari.  These are pretty good but too tamari for me.  I also tried the Spicy Chipotle Pistachio &

I had a fishing trip planned to Coastal Oregon through  SoCal Fly Fishing  and guided by Rob Crandall of  Watertime Outfitters.   We went up for winter steelhead which are a tough fish to catch.  I had a great time, learned a lot and hooked one fish but it jumped and twisted and rolled and I lost it so I don't have a picture to show off - maybe next time. What about the food? I did bring a bunch of stuff - oatmeal, bars, tunafish, chocolate bars and applesauce packets.  When I arrived in Portland I stopped at two GF bakery/cafe and Whole Foods. First on the trip was  Tula Bakery.   This is a dedicated GF bakery and cafe that is very close to the airport.  I had their banana bread which was very good, moist and tasty.  Next up was a blueberry tart with oats which was very good too. I also had a ham and cheese roll which was a cross between a stromboli and a crepe.  This was super delicious and if I wasn't full I would have eaten a second.  I picked up a sea s

We went out a few weeks ago with friends and we decided to go to  Saltbox .  I have posted about them  here  and  here.   Both of those go into a lot of detail so I won't bore you with the same background information. I had a great meal that was made better by great company. I had the brussel sprout salad which I have had before.  When you order this item GF it should not have fried parsley on it (it is deep fried in a fryer used for gluten containing items).  This was good as usual. Next I had the pumpkin soup.  This was good, rich and creamy.  It was served with a chesnut cream and herb oil.  The broth they use is made in house from scratch and gluten free - I asked. Next up was my entree.  I had the Jidori Chicken.  I have had the Jidori chicken before prepared in a different way that was GF so I was surprised to see it listed on the menu as TG (trace gluten).  I asked our server and she said the reason they list it as TG is because they confit the leg and the oil is

Roy's has had a makeover and it started in La Jolla.  The famous  Roy's  has been relabeled Roy Yamaguchi's Pacific Rim Cuisine.  We have been fans of Roy's and frequent the restaurant in La Jolla. You can my previous post  here.   They did a complete makeover of the restaurant and upon walking in it really is nice, modern, open and inviting.  Brian, the manager, was glad to see us and seemed really happy with the new makeover. Tim, our waiter, was very helpful and he brought me the Gluten Free menu that you can see below. I was able to talk with Charles, the new chef, and he was very knowledgeable.  They are working on going to tamari instead of soy sauce and converting other things to GF.  They found a GF Ko Chu Jang Sauce that they use on the Bi Bim Bap. I was excited to have the Bi Bim Bap.  I used to really like this but have not had it since being diagnosed.  If you haven't had this you are missing out.  It is a korean dish of rice with vegetables, e

I saw this chili sauce and found out that it is made from a few simple ingredients and it was naturally gluten free.  What is it, you may ask?   Lingham's Sauce.   It is a chili sauce made in Malaysia and it is made from chili, sugar, vinegar and salt.  I have used it on rice, vegetables and meats. That's not so special you might think.  Well, that is not my special sauce - it is just one part.  For the rest of the sauce you need 3 more things. Item number one - GF Unagi Sauce.  I have not been able to find a GF version so I make it myself.  This is the sweet, sticky sauce you get on Unagi (eel) at the sushi restaurant.  It goes great on rice by itself. To make this you add equal parts (I usually do a 1/2 cup of each) of GF soy sauce, sugar and rice wine vinegar.  Simmer this over low heat until it starts to thicken.  Notice I said starts because if you are looking for the consistency you want on the stove it will be too thick - it will continue to thicken when you take