Gluten Free Foodies
Celebrate the foods that you can eat!
Hey Gluten Free Foodies in Western Washington ...
20 Subway locations in Western WA now offer Gluten Free sandwich rolls and brownies!
I am happy to tell you that they were worth the wait and they are good! I enjoyed a complimentary Gluten Free sandwich and GF brownie the other day at a special Gluten Free event to promote the new Gluten Free menu items at the Gig Harbor, WA Subway.
offering the Gluten Free menu items.
happy the Gluten Free customers are in Western Washington!
View Subway WA locations Gluten Free Menu in a larger map
We became instant friends!
Take a look ...
P.S. If you want to make the Gluten Free Marie Hélène's Apple Cake go buy "Around My French Table" by Dorie Greenspan and a bag of Gluten Free Cup4Cup flour by Chef Thomas Keller, exclusively at Williams-Sonoma. Replace the equal amount of flour in the recipe with the Gluten Free Cup4Cup. It really is that simple!
The biggest news is that 5 Spot, part of Chow Foods Restaurants, recently started offering a Gluten Free menu. Their other restaurants Hi-Life and Endolyne Joe's also offer the Gluten Free menu, each a little different. Check out their website to find out more about it, events and other Chow Foods news.
The best part of all ... not only does 5 Spot offer a regular Gluten Free menu but they now offer some Gluten Free menu items as part of the Festival Food! This is just so much fun for me! I can't imagine a better ... homecoming of sorts for me to go back to one of my favorite restaurants in Seattle. The theme " Philadelphia aka Philly" is always in my heart because my mom, grandparents, extended family and friends from college live in Philly. I love Philly food too! This is my kind of comfort food!
- Reading Terminal Market Hash - Roasted sweet potatoes, butternut squash, rutabaga, parsnips, carrots, red chard, fresh herbs griddles and topped with two eggs any style.
- Independence Hall Salad - Red, white and bleu salad of endive canoes filled with Pt. Reyes bleu cheese and topped with Fuji apple batons tossed in cranberry vinaigrette.
- Art-illery Shells - Batten down the hatches for jalapeno pepper stuffed with chopped shrimp, cheddar cheese & cream cheese. Served with Art’s cilantro-scallion ranch.
- Mummer’s Parade Mussels - Bacon kissed Penn Cove mussels marching in lockstep with white wine, roasted garlic and fennel.
- Ballpark BBQ Platter - Slow smoked spare ribs teamed up with Kielbasa sausage, roasted fingerling potatoes and home run slaw.
"Kids Take Me Out to the Ballpark Sundae"
I have been talking to the people at the Mobile Food Trucks in the Seattle area and have compiled a list that offer Gluten Free menu items. They will also be in West Seattle for the Mobile Chowdown event this Sunday, October 2, 2011. This is a free admit event, no cost for entry but you will need to pay for the food and drinks.
I also made some time to taste a few of the Gluten Free menu options from some of the food trucks ...
Hey .. I'm here for you ... how could I actually give you my opinion if I didn't actually taste a few ?!?!
So here it goes ... let me tell you Gluten Free Foodies you are in for a treat!
Oh! that freakin' awesome NAKED burger pictured above ...
OK it is worth another clsoe up look!
Yeah! that is from BACON JAM!!!! Who cares if it doesn't have a bun?!?! You won't miss it because you get all the grass fed beef and smoke grilled flavor with this burger AND THE BACON JAM - salty and sort of creamy! That is the best part of the burger right ... gooey and messy! I would even eat it with my hands ... I want it again and again ... worth the wait in line for this one! Josh, the owner of Skillet said ... "Just make sure you order your burger NAKED aka without a bun and Gluten Free!"
FYI - the fries are NOT GF... bummer but there is so much more to eat!
Kaosamai Thai -
Douglas Somerville from Kaosamai Thai told me ... "'Thai food, generally the curry is gluten free, we're going to do a curry over noodles for Chowdown. Chu chee Wild Salmon Curry over Noodles!"
As a side note, Kaosamai Thai also has a restaurant to go to and sit to enjoy a meal with family and friends in the Phinney neighborhood.
I tried the Red Curry Chicken and loved, loved, loved it! Not only is it beautifully presented but the aromas and flavors as I dove in and devoured it were perfectly balanced - red curry spice with sweet coconut milk, slightly crunchy bamboo shoots, red peppers and Thai basil over rice ... awesome!
Our sides, with exception to mac salad (wheat pasta) are also gluten free. Papaya salad dressing is fish sauce, fresh lime juice, sugar, chilies. Our salad dressing is rice vinegar, sugar, salt, black pepper, sesame oil and veg oil."
I loved the fresh flavors from Pai's food! I tried most popular
Lemongrass Huli Huli Chicken with Sesame Slaw.
Naked Bunless Burger
curries with meat
Most of the menu sans mac and cheese -
Go for the Huli Huli Chicken -YUM!
El Camion - Comida Authentica Mexican
The tacos served with corn tortillas are Gluten Free. The Fish Tacos are AWESOME!
Served with grilled white fish, shredded cabbage,crema agria especial (not mayo!) topped with pico de gallo and lime.
*I didn't get a chance to try the following food trucks out but the info is also directly from the owners or staff from food trucks.
Roz Edison, the owner says - Our gluten free deliciousness is "aloha tacos without the sauce." So, two corn tortillas, our homemade kalua pork, and our signature slaw. Serve with a lime wedge and our homemade pickled jalapenos. It's not on our menu, but if your GF peeps just ask for gluten free tacos we'll get them the right stuff.
Maximus/Minimus - The really big BIG PIG!
Lance Marlow, the General Manager says
" Our marinated and grilled chicken sandwich is our best gluten free option. We take a whole chicken thigh and marinate it for 45 minutes in a lime garlic marinade for 45 minutes then grill it right there on the truck. Our gluten free customers will obviously want to skip the bun, but they have their choice of either chipotle or pesto mayo and it's topped with fresh cilantro.
You can add a side of either Maximus or Minimus coleslaw.
Maximus is a mixture of cabbage, radish and cilantro dressed with a zesty chipotle vinaigrette. Minimus version has mint, and sweet onions speckled with dried cranberries and topped with a honey mustard vinaigrette."
Fusion on the Run
Cassandra, from Fusion on the Run says, "Our chicken and pork tacos are gluten free. The other items have soy sauce that contains gluten. Hope to see you at the Chowdown! We have a few regular gluten free customers that come every week!
That is it for now! If I get responses from other Food Trucks participating in the Mobile Chowdown VI this Sunday, October 2, 2011 I will update this list. Please bookmark this post and share with your GLUTEN FREE FOODIES so they can have fun at the event too!
Gotta' run ... walk ... yoga ... to get my appetite going until I chow at MOBILE CHOWDOWN 2011!
See you soon, rain or shine I am always in the mood for some really awesome Gluten Free eats from some really awesome peeps!
DISCLAIMER - As always, please make sure when you order your food that you say GLUTEN FREE PLEASE! Please also check with staff when you pick up your food to make sure that it is the correct GF order. I am providing this information to you as a service and the info I received is from each of the food trucks. If you have further questions on a specific food truck please contact them directly. I have provided links.
Baked Mac and Cheese with Chorizo ...
Garlic, Crushed Red Peppers and crusty topping!
Wow it is Fall! It is cold and rainy outside and it is time for some comfort food! This is so easy to make it to your liking ... spicy or not! Serve with your favorite fresh green salad and it is a hearty meal to chase away the chills.
Gluten Free Baked Mac and Cheese with Chorizo
Tinkyada Elbow Brown Rice Pasta with Rice Bran
1/2 cup tomato sauce
2 - Aidells chorizo (GF) links
1/2 red onion, chopped
2 Tbs olive oil
2 Tbs crushed garlic
1 Tbs crushed red pepper flakes - adjust to your heat level
1/2 cup Gluten Free bread crumbs
1 cup Asadero or mozzarella cheese, shredded
Pre-heat the oven to 350 degrees.
Boil 4 cups of water then add the pasta. Let the pasta boil for 2 minutes then cover and take off heat.
Let it sit for 12 minutes.
Slice up the chorizo and saute it in a pan with olive oil and red onion. Just enough to get some good caramelization or browning 5 - 10 minutes. Set aside when done.
When the pasta is done drain it and put it back into the pot.
Add the chorizo, onions, tomato sauce, garlic, red pepper flakes and mix well.
Add 1/2 cup of the cheese and mix well.
Divide the pasta and chorizo into 4 oven safe bowls ... evenly ... no over-sized or gypped servings now! Add the cheese and homemade Gluten Free breadcrumbs to the tops. Add black pepper, sea salt to the top. Place the filled oven safe bowls on a baking sheet and bake on the top rack for 8 minutes. Turn on the broiler and watch the topping turn a beautiful golden brown ... be sure to open your oven door while the broiler is on. The time varies to your desired crispy browness liking but I would say 2-3 minutes should do the trick! Be careful moving the bowls from the baking pan and serve them on heat safe coasters or wooden trivets.
Wondering where I got the Gluten Free Breadcrumbs ?!? I always make them! So much better and you can add your own seasonings to create your favorite flavors.
This is so easy ... save all of the ends of the breads that you make or buy and store in the freezer in freezer bags. Pull out a few slices, 4 - 5 and toast them in the toaster. Break up the pieces and put them into you food processor. Add black pepper, salt, fresh parsley, oregano or dried if you don't have fresh. Grind it down and ... done! If you do want to make extra store the breadcrumbs in a freezer bag in the freezer.
Tip - I keep the bread whole because sometimes I make croutons out of this bread too!
I make what I need when I need it so I don't waste anything.
Gotta go ... I'm diving into some hot and steamy ... awesomeness!
1/3 cup Zocalo Gourmet Kañiwa flour
½ cup sweet rice flour
¼ cup corn starch
¼ tsp baking powder
½ tsp cinnamon
½ tsp Matiz - Flor de Sal - sea salt
2 cups semi sweet chocolate chips
½ cup unsalted butter – 1 stick, room temp
3 large eggs, room temp
½ cup dark brown sugar
Bake at 350 degrees on a baking sheet lined with parchment paper. Use a medium size spring scoop to make even sized cookie balls. No need to press the dough down on the pan the cookies will melt into shape. Bake for 12 minutes. Remove from oven and cool on a baking rack.
Tip - Store any leftovers in a self sealing bag to retain freshness, better than container.
Gluten Free Grilled Cheese with Pepper Jack Cheese and Organic Creamy Tomato Soup with Fresh Basil and Red Pepper Flakes
I found Canyon Bakehouse - 7 grain Gluten Free bread this week at my local grocery store - Central Market in Poulsbo, WA. They also sell it at Town and Country Markets on Bainbridge Island, Wa. For more store locations locations go to the website for more info. You can also buy their products online from them direct.
I must say the bread is soft, slightly sweet and flavorful. I don't feel like I have to toast it. I have had it a few days on my counter and it is still soft and fresh. I try not to eat bread every day so I am going to put it in the freezer. It will be easy to toast it and use it later. It makes great Gluten Free Grilled Cheese!
I sliced up some Tillamook Pepper Jack Cheese from the block, and spread some Earth Balance -Soy Free (EBSF) buttery spread on the bread. I like Earth Balance because it is soft and goes on easily. I put it on on one side of 2 pieces of bread. I heated my pan on medium heat, added one slice, EBSF spread side down, then the cheese and the other slice of bread with the EBSF spread side up. I covered it with a lid for 2 minutes. I carefully flipped the sandwich over and put the lid back on. I have a gas stove so my burner keeps the heat for awhile. I turned the heat off (to save gas) and let it sit in the pan on the burner for 1-2 minutes. I removed the sandwich and put it on a cutting board and sliced it as the gooey melted cheese oozed out! Perfecto!
While my grilled cheese was cooking, I heated up my favorite Organic Creamy Tomato Soup - Pacific Natural Foods!
A Senate resolution calling for the commemoration gained unanimous approval on Aug. 3, 2010. In making the awareness day, the Senate "recognizes that all people of the United States should become more informed and aware of Celiac Disease," the resolution stated. - National Foundation for Celiac Awareness.
In honor of this day, I will make a special and favorite meal - Gluten Free Hamburgers and fries! I don't have them very often so when I do it is a real treat!
Just a few facts to chew on while you celebrate the day to better health and sharing information with your family, friends and others who may not know about Celiac Disease!
Celiac Disease is an auto-immune disease that damages the digestive system and villi in the small intestine when Gluten is consumed. When the villi are damaged a person with Celiac Disease can not absorb their nutrients.
- The Gluten to avoid is found in wheat, barley, rye, spelt, kamut, farro, triticale, wheat germ, bran, emmer and sometimes oats.
- 1 in 133 people have been diagnosed with Celiac Disease.
- There is not a cure for Celiac Disease only a strict Gluten Free diet.
- Wheat flour dust can remain in the air for up to 24 hours after use.
- Reading labels for food and beverages is a must!
- You should also read all labels and look at the ingredients in skin care products, lip care, lipstick, lip balm, makeup, toothpaste, mouthwash, dental floss, medicines, vitamins and candies.
- Cross contamination can happen at home using shared toasters, pots, pans, waffle irons and cutting boards.
- An example of typical cross-contamination that can happen in the home or while you are dining out - using a knife that was used on Gluten bread then dipped in shared condiments i.e. butter, jelly, salsa and then on to a Gluten Free bread or plate.
- It is best to have dedicated Gluten Free condiments such as butter, jelly, nut butters, salsa, mustard, etc. if you are living with people that are not Gluten Free. Mark the products with a GF symbol by using a bright colored marker on masking tape and put it on the product to prevent cross-contamination.
- Create a designated space to store your Gluten Free products and baking ingredients to prevent cross contamination as well.
- Living a Gluten Free lifestyle takes a little extra planning but it is well worth it to take your snacks and foods with you to make sure you always have something healthy to eat.
- Food Banks need Gluten Free product donations all year, not just during the holidays.
- Reading and sharing the Gluten Free Foodies blog info is a great way to learn about new Gluten Free products, restaurants, events, news and stories about other Gluten Free people.
Great links to look at and share for more info about Celiac Disease -
Gluten Intolerant Group
NFCA - National Foundation for Celiac Awareness
P.S. plate by Missoni for Target! Woof! if you can get it online or in the store!
Do you love potatoes as much as I do?!?
Well this is an event you won't want to miss!
Guinness Book of World Records
Largest Potatoes Au Gratin
Eight tons of potatoes and one really big pan!
Spirit of the Spud
Mount Vernon, WA - Saturday, September 24, 2011
10 AM until all the World Record Potatoes Au Gratin are eaten!
Join the Mount Vernon Downtown Association as they celebrate their local farming community. Be there to witness the handcrafted pan measuring 80 feet long - 8 feet wide - 8 inches deep, while teams of volunteers simmer 15,000 pounds of potatoes as they double ...
YES double the current world record!
So you want the recipe ...
15,000 lbs of potatoes
400 lbs of cheese
200 gallons of cream
100 lbs of onions
50 lbs of garlic grown by 500 5th graders at the local school
One very large pan as described above and a community of fun lovin' spud eatin' hungry peeps!
Most importantly ... time and patience while it cooks!
Trumpeter Public House, over a year ago. Karin wanted to bring the community together and celebrate the agricultural heritage of Skagit Valley. (Trumpeter Public House offers an awesome Gluten Free menu!) Karin Springer will oversee the cooking of the perfect and hopefully winning - Guinness World Record - Largest Potatoes Au Gratin! Karin says, "the community really came together to make this all happen - the volunteers, the potatoes donated by the Red Potato Growers of Skagit Valley, the Dairy Women's Association donated the cheese, the garlic cloves were donated by Joe's Garden and grown
by the 5th graders of Mount Vernon."
The Guinness World Record Judge will be present to measure and weigh the dish and then the party will begin! There will be live music, a beer garden, children's activities, an expanded Farmers Market, an antique car and truck show, crafts and other food vendors. The Spirit of the Spud event will be happening simultaneously with the Mount Vernon Downtown Association's Fifth Annual Fall Festival.
Come hungry and be ready to eat locally grown and made, Potatoes Au Gratin because all of it has to be eaten to qualify for the win! Servings will be available around 3 PM on 9.24.11 for $5 a plate at the event. Advance tickets are available at the Mount Vernon Downtown Association and the Trumpeter Public House located at 416 Myrtle Street. Want to say you were there and got the T-shirt! Well you can buy one for $17.
It is highly recommended that you carpool to the event. Look for event signs off of 1st Ave and
street parking is free all day on Saturdays. There will be a shuttle service from the south end at the Riverside Park parking lot as well.
Who holds the current World Record for Largest Potato Au Gratin?
Tourism Board - Alpe d'Huez, France as of January 2010.
Good Luck to the Mount Vernon community!
See you on Saturday, September 24, 2011.