Posts Categorized: GFG sponsor!

would you like poutine with that?

Fries and cheese curds and gravy, oh my!

Fries and cheese curds and gravy, oh my!

 

A trip to the Gluten Free Garage just isn’t complete without stopping by the Hero Burgers food truck for the best poutine this side of Papineau. Our favourite corner spot for gluten-free (and hormone- and antibiotic-free) burgers and buns, HB has our carnivorous cravings covered all over town. Thanks to this short-order saviour, there are plenty of GF options to choose from, but note that not all locations offer the gluten-free poutine—made in a dedicated fryer with trans-fat-free canola oil—so be sure to ask before ordering (the Colossus and Yonge & Shephard restaurants have them). We’re purists when it comes to poutine so we stick with the traditional dish, but for the more adventurous, Hero Burgers serves up four different flavours: beef, mushroom, garden and Caesar.

 

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Available at all locations across the GTA!

 

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the grain-free gourmet

JK Gourmet

JK Gourmet’s new honey-sweetened artisan chocolate comes in four tempting flavours: roasted almonds, almonds & blueberries, almonds & cherries, almonds & black currants. But no need to feel guilty for indulging—it’s made with raw, organic, fair-trade, dairy-free Ecuadorian dark chocolate!

 

Celiac may be the first disease most people associate with gluten free, but for JK Gourmet founder, cookbook author and colitis sufferer Jodi Bager, going “g” free (as in gluten and grains) was a key ingredient to being symptom free for the past 16 years.

Launched in 2001, JK Gourmet makes natural whole foods and baked goods—free from grains, gluten, sugar and preservatives—that taste out of this world and make you feel great, regardless of your reason for going gluten free.

JK Gourmet was one of the first of its kind to bring choice grain-free ingredients together with culinary expertise (and far too many health benefits to list) and stays on top of the trade by coming out with irresistible new products on a regular basis.

We’ve been huge fans of JK Gourmet’s granola forever and these days we can’t get enough of their new artisan chocolate (drop by the JK booth at Gluten Free Garage and taste for yourself!). But with the fall season well underway, nothing makes us feel as warm and cozy as this rustic apple pie, made from none other than JK Gourmet’s famed almond flour.

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the art of cooking gluten-free pasta

Our go-to gluten-free pasta: Italpasta's Gluten-Free Spaghetti, made from a mix of rice and non-GMO corn.

Our go-to gluten-free noodle: Italpasta’s Gluten-Free Spaghetti, made from a mix of rice and non-GMO corn. For pasta lovers who don’t want to give it up. (We love it with our turkey meatballs.)

 

If you’ve ever cooked gluten-free pasta, you know about its tendency to end up a mushy, sticky mess. We’ve been there, done that. So we turned to the pros—Italpasta—for some advice on how to cook gluten-free pasta.

5 tips for cooking gluten-free pasta

#1: Always cook gluten-free pasta in lots of water, preferably 5 to 6 quarts per pound of pasta.

#2: Season your pasta water with one tablespoon of salt per pound of pasta after it begins to boil. Gluten-free pasta gets a boost of flavour from properly seasoned pasta water.

#3: Stir pasta immediately after adding to water and continue to stir for the first 30 seconds to avoid sticky noodles or pasta stuck to the bottom of your pot.

#4: Undercook and test. Some gluten-free pastas will become mushy if overcooked. Start testing your pasta 2 minutes before it is fully cooked (according to package instructions) and check every minute until al dente. Italpasta Gluten-free pasta is made from a delicious combination of rice and non-GMO corn that helps to ensure you get the perfect plate of pasta every time.

#5: Never rinse your pasta. Rinsing gluten-free pasta not only cools down your cozy meal, it can also give noodles a gummy texture.

Made in Italy and approved by Canada’s Gluten Free Certification Program, Italpasta has become a go-to for gluten-free fusilli, penne and spaghetti.

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