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gluten-free forever

GFF magazine is offering a special 35% discount for a yearly digital subscription to friends of Gluten Free Garage until August 1st! You can use code GFGARAGE to get 4 issues of the magazine, that’s 180+  recipes and much more, for just $14!

 

If you’re a gluten-free food lover and you haven’t seen GFF: Gluten-Free Forever magazine, this is your lucky day! GFF  is one of the most beautiful food magazines I’ve ever seen, period. Every issue of this gorgeous gluten-free glossy out of California includes more than 45 delicious and doable recipes (many of which are dairy free, too), stunning photography, great product reviews (some of the products aren’t available in Canada) and destination guides to make travel easier (the upcoming summer issue includes a GF guide to Toronto by yours truly!).

When the print edition of this quarterly magazine gets delivered to my house—always with a mouthwatering image on the cover, be it a burger or chicken or chocolate cake (yes, judge it by its cover!)—at first I devour it, flipping through the pages to see what’s in store (always starting with the last page, a habit of mine with any magazine). And then I savour it, taking time to read each article and recipe (and folding down the corners of the ones I want to make). I’ve collected every issue since the first one, which came out in the fall of 2014, and I will pass them on to my daughter when she sets out on her own one day.

I want to thank GFF editor-in-chief Erika Lenkert for giving people who live a gluten-free lifestyle the sublime foodie magazine that they deserve!

For a taste of GFF, check them out on Instagram: @gffmag. And for a taste of something delicious, see the recipe below from the spring 2018 issue.

 

Tis the season for rhubarb!

 

RHUBARB UPSIDE DOWN CAKE
(makes one 8-inch cake)

This cake is so beautiful, it needs no embellishment. The same is true for the taste—the combo of sour, creamy rhubarb and moist, slightly sweet olive-oil cake is nothing short of thrilling.

Ingredients

1¼ pounds rhubarb, trimmed
Butter, for greasing
¾ cup plus 2 tbsp sugar, divided
1 1/3 cups (180 grams) superfine brown rice flour
1 cup (100 grams) almond flour
2 tsp baking powder
½ tsp baking soda
1 tsp kosher salt
2 tsp lemon zest
2 eggs
1 tsp pure vanilla extract
½ cup olive oil
Powdered sugar, for garnish (optional)

Instructions

Preheat oven to 350°F. Cut a circle of parchment paper 8 inches in diameter.

Lay out the rhubarb stalks parallel to each other over the parchment circle, then cut them so they fit just inside the circle, reserving any excess rhubarb.

Grease an 8-inch cake pan with butter, line the bottom of the cake pan with the parchment circle, and grease it also. Sprinkle the 2 tbsp sugar on the bottom and sides of the cake pan.

Fit the trimmed rhubarb pieces, reddest side down, along the bottom of the pan to create one solid rhubarb layer. Chop any remaining rhubarb and cook in a sauce-pan over medium-low heat with 1/2 tbsp water, stirring occasionally, until soft, 10 to 15 minutes. Using a spoon, mash the softened rhubarb until it’s broken down, then reserve ½ cup rhubarb puree. (Save the rest for another use.)

In a large bowl, mix together the brown rice flour, almond flour, baking powder, baking soda, salt and lemon zest.

In a medium bowl, whisk together the remaining ¾ cup sugar, eggs, vanilla, olive oil and the reserved rhubarb puree. Pour the wet ingredients over the dry ingredients and whisk to combine.

Pour the batter over the rhubarb in the cake pan and spread evenly. Bake until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool in the pan for 15 minutes, then invert onto a cooling rack. Transfer to a cake plate, bottom side up, dust with powdered sugar and serve.

—Recipe and photo by Aran Goyoaga

 

Joy to the world

When life gives you lemons, make these no-oven, no-bake lemon tarts!

 

The second I saw these bright lemon tarts in a recent edition of the Joyous Health newsletter, I had to have the recipe. How creamy and divine do these look? I’m so happy to share the recipe here with you.

 

Joy McCarthy will be speaking about gut health at Gluten Free Garage from 1:15 to 2 pm

 

These tarts were created by none other than holistic nutritionist and bestselling author Joy McCarthy, a woman who completely embodies her name. You just have to follow Joyous Health on Instagram to know what I mean. Lucky for us, Joy is returning as a vendor and a guest speaker to this year’s Gluten Free Garage! Be sure to stop by her table, where you’ll find her cookbooks, Joyous Health and Joyous Detox, along with her organic teas, body care (balms, body butter, deodorant and more) and new hair care products.

Joy will be giving her 45-minute talk “Gut Feeling: How your microbiome affects your mood, skin and stress levels” at 1:15 pm on Sunday May 27 at Gluten Free Garage. The microbiome encompasses tens of trillions of microbes that live on you and in you. The food you eat daily, your natural health supplement regimen and your lifestyle can either support these microbes or hamper them, allowing bad bacteria and yeast to proliferate. It’s absolutely fascinating how these microbes impact your mood, your skin and even your stress levels. In this session, you’ll learn about all the delicious and nourishing gluten-free foods you can eat daily to support a joyous microbiome!

Please note: All speaker sessions take place in the Wychwood Barns Community Gallery at Artscape Wychwood Barns. The entrance is off of Wychwood Avenue (the northeast side of the venue). Space is limited so please arrive a few minutes early and form a line.

“I wish my words could adequately describe it. I will try…it’s tart, sour, sweet, fresh and bright. Like an explosion for your salivary glands.” —Joy McCarthy

 

And now for Joy’s lemon tart recipe, which we know you are sure to enJOY!

CREAMY LEMON MACADAMIA NUT TART
(makes 4 tarts)

Ingredients

For the bottom:
1 cup macadamia nuts
¼ cup almonds
10-12 medjool dates, pitted
1 tbsp maple syrup
1 tbsp coconut oil

For the filling:
3 large eggs
1 tbsp lemon zest
¼ cup honey
½ cup freshly squeezed lemon juice
1 tsp vanilla
4 tbsp of coconut oil
1 tbsp coconut butter

Garnish:
dollop coconut yogurt
chopped macadamia nuts
coconut flakes

Instructions

To make the bottom crust, place all ingredients into a food processor and blitz until crumbly.

Using 4 individual tart pans, evenly divide the bottom crust between them. Press the crust down firmly. Refrigerate or place in the freezer until it sets, about hour in the freezer or a couple of hours in the fridge.

Meanwhile, make the lemon curd topping. In a large pot on the stove on low heat, whisk together the eggs, lemon zest and honey. Add the lemon juice, coconut oil, vanilla extract and coconut butter and continue to whisk on medium heat until everything is melted and the mixture starts to thicken. This process may take 10-15 minutes.

DO NOT STOP WHISKING :) Whisk continuously until it thickens.

Once the bottom crust is set, pour the lemon curd mixture into each cup. Put back in the fridge or freezer and wait until it’s set to enjoy. It will take about an hour in the freezer and a couple of hours in the fridge.

 

GlutenFreedom’s Creamy Tomato Pasta Bake

This Creamy Tomato Pasta Bake, created and photographed by Rachael Hunt of GlutenFreedom Inc., is free from gluten, dairy and nuts!

 

Gluten Free Garage sponsors Italpasta and Fiesta Farms sent Rachael Hunt, founder of GlutenFreedom Inc. (and my good friend), on a shopping spree to gather the ingredients to create a delicious family-friendly and allergy-friendly (gluten-free, dairy-free, nut-free) pasta dish. She made a creamy tomato pasta sauce, otherwise known as a rosé. This kind of sauce is typically laden with heavy cream and butter, but not the GlutenFreedom version! (All the ingredients for this dish are available at Toronto independent grocery store Fiesta Farms.)

 

 

Creamy Tomato Pasta Bake

Ingredients
1 package Italpasta fusilli (or penne)
1 shallot, diced
1 red pepper, diced
1 small eggplant, diced
1 bunch spinach
1 jar Neal Brothers tomato and basil marinara sauce
1/2 cup Yoso cashew cream cheese
salt and pepper, to taste
chili flakes (optional)
fresh basil (optional)


Preheat the oven to 350°F.

Cook pasta according to package. When cooked al dente, strain but set aside 1/2 cup of pasta water.

In a large saucepan, sauté shallot, red pepper and eggplant until slightly softened. Add in marinara and season with salt and pepper. Mix in cashew cream cheese, stir thoroughly.

Wilt spinach in sauce. Remove from heat and add in cooked pasta.

Transfer pasta mixture into a large baking dish.  Cover with foil and bake for 15 minutes.

Allow to cool, garnish with fresh basil and chili flakes.

 

Rachael Hunt has been living with a severe gluten intolerance since 2013. She founded GlutenFreedom Inc.—a resource for dining, cooking, traveling and living gluten free—to provide a platform for others navigating the challenges of going GF. Here she’s at the checkout counter at Fiesta Farms with all the ingredients for her Creamy Tomato Pasta Bake.

 

We are so excited to welcome back Italpasta to Gluten Free Garage
for the 5th time as a Gold sponsor!

They’ll be sampling their new gluten-free pasta—made from a blend of corn, white and brown rice, buckwheat and quinoa—that’s GMO free and certified gluten-free from the Gluten-Free Certification Program. Available in penne, fusilli, elbows and spaghetti, it looks and tastes like regular pasta. We can’t wait to taste what they’ll be serving up at #GFG17!

symptoms of celiac disease

 

When our daughter, Lily, was diagnosed with celiac disease at three years old, she had 10 of the symptoms on this chart, plus more. She also wasn’t thriving, her hair wasn’t growing and she was throwing up every day.

When it comes to celiac symptoms, many people think that the digestive system is mostly affected, but this autoimmune disease goes way beyond the gut. The above infographic created by Gluten Dude lists 84 symptoms of celiac disease—”directly from the best source possible: those suffering with this disease.”

Gluten Dude kicked off Celiac Awareness Month with some education about the disease in a recent blog post. “Sadly, our disease is still greatly misunderstood and under-diagnosed. The only way to change that is to continue to educate the masses as much as we can. Not about the food, but about the DISEASE.” And then he goes on to list a bunch of important facts about celiac disease.

As usual, he tells it like it is, with no sugar coating. Which is why I’m a big fan of this dude. He makes me laugh, he makes me mad and he’s even made me cry. He pushes buttons, he challenges the status quo, he questions everything. And, as a true advocate in every sense of the word, he’s got the backs of people with celiac disease.

Gluten Dude’s latest food for thought isn’t about food, it’s about celiac disease. And it’s a must-read.

But, still, the food.

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!