Posts Categorized: GFG exhibitor!

Ste. Anne’s Spa: gluten-free getaway

This is me in one of my happy places—the eucalyptus steam room at Ste. Anne’s Spa. The only thing I was more excited about at my most recent visit to Ste. Anne’s was the bakery. Whether sweet or savoury, there were so many delectable gluten-free baked goods! Ste. Anne’s, an inn and health spa, has been a popular getaway for relaxation and rejuvenation for years. Now it’s also become a destination for people who are gluten free because of its delicious and celiac-safe gluten-free offerings (however, not all of the meals are GF, so be sure to tell the staff about your dietary needs). And it’s all thanks to Ste. Anne’s Bakery. To find out more about this little bakery in Grafton, Ontario, read our interview below with Ste. Anne’s Bakery manager David Salazar.

 

“Our facility is certified by the Gluten Free Certification Program, so everything in the bakery is 100% gluten free. It’s been a dedicated gluten-free facility for a couple of years now. We use organic certified gluten-free flour, a formula we developed that we still work with. Some of the baked goods are also vegan. We’re trying to offer more vegan options because we’re getting a lot of requests for this now. The bakery is like a lab because we have to try one product several times until we feel it’s ready to share it with the rest of the world. There’s math involved, too, because you have to make sure to have certain ratios of protein to starch.”

 

“The bread is the most popular product we offer, then the granola, the cookies, and the rest of the cakes and desserts. We offer fresh-baked gluten-free bread every day. Our most popular varieties are the multigrain, which we call five-seed bread, the almond milk bread, and the herb and cheddar cheese bread. We also bake vegan bread and cinnamon raisin, which goes over so well with the kids! Many stores have gotten into the habit of only selling frozen gluten-free breads. Ours is sold fresh. We don’t use any preservatives, so we recommend keeping the bread on your counter for three to four days and then putting in the freezer if you want to keep it for a longer time.” [Click here to see where to find the bread in Toronto.]

 

“And focaccia! They serve the focaccia in the restaurant at the spa. [Editor’s note: I asked for seconds with my lunch.] We also create products for the spa—for breakfast, lunch, tea and dinner. When the executive chef comes up with an idea and says he’s looking for a new dessert and he saw this cake in Italy and can we do it gluten free, I meet with my team and we develop something. Right now we’re working on a recipe for puff pastry. It’s a huge challenge.”

 

“The granola is a real part of the Ste. Anne’s experience: a high-quality organic mix of GF-certified seeds and nuts seasoned with Ste. Anne’s honey butter and spices. That’s all we use. We let the ingredients speak for themselves.”

 

“Our baked goods have a unique taste because we use ingredients that we grow on our own property. A lot of flavours used in the bakery are from our garden, including the extracts—rosemary, rose, lavender. We try to use a farm-to-table practice, and we’re lucky that we have this property and the staff to help us produce a lot of fresh ingredients. The honey used in our bread is also from our property.”

 

“This is where the magic happens. What we have here is walnut-almond banana bread.”

 

“This devil sponge cake with chocolate buttercream and vanilla buttercream writing will soon say: Happy 50th Michelle!” [Editor’s note: Lucky lady!]

 

“Customers come to the bakery from all over the place, it’s not just spa guests. We offer lunch here—quesadilla, panini, empanada, quiche. We like to follow the requests of our guests when it comes to developing new products. Interestingly, a lot of them are not gluten free, they’re just looking for healthy choices.”

 

Ste. Anne’s Bakery is a Silver sponsor of #GFG17 and a new vendor we’re excited to welcome!
Find them opposite Neal Brothers Foods at the Wychwood (east) side of the Barns on May 28th.

CONTEST ALERT!
Fill out a ballot at Gluten Free Garage to win an All-Inclusive Day Spa for Two at Ste. Anne’s!
This deliciously relaxing getaway includes (per person):
$120 spa allowance, 3-course lunch, afternoon tea and complete use of the facilities.
Approximate value is $542.40

 

Fries before guys

Serving up some attitude with a side of fries.

Serving up some attitude with a side of fries.

 

Flashback to Gluten Free Garage in the fall of '14 with gluten-free girl Lily and her pal Axel going to town on some Hero Burger fries.

Flashback to fall 2014 Gluten Free Garage with gluten-free girl Lily and her pal Axel going to town on some Hero Burger fries.

 

This year Gluten Free Garage is hosting an unprecedented number of vegan and vegetarian vendors. But we know that there are many gluten-free carnivores out there who will be asking: “Where’s the beef?”

Enter Hero Certified Burgers.

You know what my beef is with Hero Burgers? Their french fries, which themselves are gluten free, are made in a shared fryer, so there is a risk of cross-contamination. Hence, my daughter, and everyone else with celiac disease, cannot have them. Which is a bummer, because Lil loves fries.

But I appreciate that Hero Burgers is very clear about this in their communications, because it keeps people with celiac and gluten intolerance safe. Also on the plus side, most of their proteins (except for the hot dog) and condiments are gluten free and they have gluten-free buns from O’Doughs that are warmed in a dedicated toaster. And, most recently, they added gluten-free naturally smoked beef bacon to the menu.

Click here for a full list of the gluten-free offerings at Hero Burgers.

Back to the fries. You may wonder why Lily is eating them in the above photos. Is it an act of gluten-free child rebellion? No, she knows how much it sucks to get glutened. It’s because at Gluten Free Garage the Hero Burgers food truck serves up fries—and poutine!—made in a dedicated fryer with fresh, clean oil. So Lily and her fellow celiacs get to order a side of fries with that!

GFG sponsor Hero Burgers / Photo: Lewis Mirrett

Keep on truckin’ / All photos by Lewis Mirrett

 

Hero Certified Burgers is a Silver sponsor of Gluten Free Garage.

 

Marni Wasserman keeps it clean

Marni and her new pup Goji

Marni and her adorable new pup Goji

 

5 QUESTIONS for culinary nutritionist Marni Wasserman

What’s your motto?
Everyone can eat more plants!

3 things you’d bring to the desert island.
Sweet potatoes, almond butter and my dog Goji.

Why gluten free?
It’s so much easier for my gut to digest. Also, when you choose clean, wholesome gluten-free foods they are fun to prepare and build recipes with. The versatility and variety of meals to make is off the charts!

What’s your go-to gluten-free breakfast?
Green chia porridge.

Tell us a little-known fun fact about you.
I love ’80s music and butterflies.

 

Green Chia Porridge

Get the recipe for this Green Chia Porridge on Marni’s Instagram @marniwasserman

 

Marni will teach you how to “Clean Up Your Gluten-Free Act” at 3 pm in The Stop at Gluten Free Garage!

Ashley Wittig, baker boss

Ashley

Ashley literally lets them eat cake (and so much more)!

 

5 QUESTIONS for Bunner’s Ashley Wittig

What’s your motto?
I don’t really subscribe to any hard-and-fast motto. I just try to be mindful and optimistic every day.

3 things you’d bring to the desert island.
Now, if this was a dessert island, I wouldn’t need to bring anything! But for a desert island I would bring my favourite oversized hoodie, my running shoes so I don’t lose my mind, and my imaginary solar-powered Vitamix so I could whip up smoothies with all those tropical fruits lying around.

Why gluten free?
Simply, Bunner’s is gluten free because my business partner Kevin is (along with being vegan). But, broadly, when we opened over five years ago, there wasn’t anything available that was delicious and gluten free in Toronto. We were really set on making vegan and gluten-free baked goods that were traditional and tasted as great—if not better—than their gluten, egg and dairy-ful counterparts.

What’s your go-to gluten-free breakfast?
I love a good old-fashioned smoothie. My favourite of all time is frozen banana, frozen watermelon, vanilla almond milk, a handful of baby spinach, and matcha. It’s so out of control, and especially perfect on summer mornings.

Tell us a little-known fun fact about you.
I can do this thing with my tongue that only one in a thousand people can do, apparently. Come find me at the Gluten Free Garage and I’ll show you!

 

Ashley smoothie

Ashley will show you how “Bunner’s Does It Savoury Style” at 2 pm in The Stop at Gluten Free Garage!

Spring has sprung!

Gluten-free fusilli radish

Spring vegetables are the star of this gluten-free pasta dish.

 

Italpasta’s radish, green pea and cucumber pasta salad with grilled chicken
Prep Time: 5 minutes | Cook Time: 20 minutes | Makes: 4 to 6 servings

Ingredients
1 pkg (340 g) Italpasta Gluten-Free Fusilli
1 cup (250 mL) peas
3 radishes, thinly sliced
1 cup (250 mL) sliced and quartered cucumber
1 tbsp (15 mL) olive oil
1 tbsp (15 mL) balsamic vinegar
1 tsp (5 mL) honey
1 clove garlic, minced
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) dried thyme
1/4 tsp (1 mL) paprika
1 lb (500 g) boneless skinless chicken breasts

Buttermilk Dill Dressing
1/2 cup (125 mL) buttermilk
1/4 cup (60 mL) mayonnaise
2 tbsp (30 mL) apple cider vinegar
4 tsp (20 mL) chopped fresh dill
1½ tsp (7 mL) Dijon mustard
4 green onions, sliced
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) freshly ground black pepper

Whisk together buttermilk, mayonnaise, vinegar, dill, mustard, green onions, salt and pepper.

Instructions
Cook fusilli according to package directions, adding peas during the last 2 minutes of cooking. Rinse under cold water; drain well. Toss pasta with 3/4 cup (175 mL) of the Buttermilk Dill Dressing; stir in radishes and cucumber.

Preheat grill to medium-high heat; grease grate well. Stir together olive oil, vinegar, honey, garlic, salt, thyme and paprika; toss with chicken. Marinate for 15 minutes.

Grill chicken for 5 to 7 minutes per side or until grill-marked and cooked through. Let stand for 10 minutes; slice diagonally. Toss chicken into pasta salad. Serve with remaining Buttermilk Dill Dressing.

Tip: Substitute sugar snap peas for peas if desired.

Italpasta is a Gold sponsor of Gluten Free Garage.