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.

 

Come and get it!

GFG_PRODUCT IMAGE_digital

 

Here’s a sneak preview of some of the products you can score at Gluten Free Garage. We’re handing out free tote bags for your gluten-free loot!

  For the first 1,000 people who come through the doors of Wychwood Barns on Sunday May 1st.

Entrance is on Christie Street. Doors open at 10 am.

Our new bags for #GFG16 will also feature the logos of our Gold sponsors Italpasta and Fiesta Farms, the official grocer of GFG.

Photo by Franco Deleo

Jordan Middlebrook holds court

Are you ready to meet the king?

Are you ready to meet the King at Gluten Free Garage?

 

5 QUESTIONS for celiac advocate Jordan Middlebrook (King Gluten Free)

What’s your motto?
Own it. It’s just about really listening to your gut and owning what you do or say. Taking the chance on yourself and pushing some of your limits.

3 things you’d bring to the desert island.
Popcorn, a flashlight and my daughter.

Why gluten free?
Celiac disease. :(

What’s your go-to gluten-free breakfast?
Typically cereal. But, then again, whatever is available, too. Last night’s dinner is always a safe bet. I’ll eat cookies too. I don’t have a problem with anyone poo-pooing my breakfast choices.

Tell us a little-known fun fact about you.
Female singers are my thing. There is something about how they bring emotion to their songs and make me feel things more than a male singer does.

 

King Gluten Free in all his glory

In his world, all that glitters is gluten free.

 

Jordan will tell you why “Celiac Disease is not a Buzzkill” at 1 pm in The Stop at Gluten Free Garage!

 

You can call me Al(fredo)

Spinach and bacon spaghetti alfredo

Alfredo gets a shake-up with the addition of bacon, spinach and GF spaghetti.

 

Gluten-Free Spinach and Bacon Spaghetti Alfredo
Prep Time: 10 minutes | Cook Time: 20 minutes | Makes: 6 servings

Ingredients
1 pkg (340 g) Italpasta Gluten-Free Spaghetti
4 slices bacon, chopped
1 cup (250 mL) whipping cream (35%)
3 tbsp (45 mL) butter
1/3 cup (75 mL) grated Parmesan cheese (approx.)
4 cups (1 L) fresh baby spinach
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) freshly ground black pepper

Instructions
Cook spaghetti according to package directions; drain.

Meanwhile, in large skillet, cook bacon over medium heat for 6 to 8 minutes or until crispy; transfer to paper towel. Wipe pan clean with paper towel, discarding fat.

Add cream and butter to pan; bring to boil. Boil for 2 minutes; add pasta, cheese, spinach and bacon. Toss for 2 minutes or until well coated and spinach is wilted. Season with salt and pepper to taste. Serve with additional Parmesan cheese.

Tip: Substitute pancetta or prosciutto for bacon if desired.

Italpasta is a Gold sponsor of Gluten Free Garage.