Our gal on the street got deFloured at the Dufferin Grove Farmers’ Market!
Gluten-free bakery Defloured sells its savoury and sweet baked goods at various farmers’ markets and cafes in Toronto. Defloured duo Krista Tobias and Chris Brown aim to make food that tastes good while not restricting customers who have food allergies or limitations. Everything they bake is gluten and nut free, and some of their products are also dairy free (they substitute coconut milk for cow’s milk). Krista began her business making gluten-free potpies during the winter months—a hearty staple that will be available at the Gluten Free Garage! Defloured is 70% organic and most of the ingredients come from local vendors at farmers’ markets across the city. —Rebecca Feigelsohn
Mini peach pies
Sweet mini galettes
Chocolate brownies: decadent and rich with a strong chocolate flavour
Buckwheat vegan chocolate chip cookies
Sweet and savoury galettes. We’ll take one of each!
Come get Defloured at the Gluten Free Garage!
Rebecca Feigelsohn is a recent graduate of McGill University who now works as a freelance writer interested in food, culture and social justice. Visit her blog at email@example.com to read about her gastronomic adventures.
The candy wheel made Lily’s night! Thanks to great aunt Shawnee for showing up wtih the GF goods! (pictured, from top: peanut M&Ms, Jelly Bellies, cashews, M&Ms, Tootsie Rolls, Hershey’s Kisses)
We love quinoa (pronounced “keen-wah”). This superfood contains a perfect balance of all 8 essential amino acids, making it a complete protein. It also packs a nutritional punch of dietary fibre and calcium. Plus it’s gluten free and easy to digest! For this salad, first you make your quinoa. I made this salad for a dinner party so I doubled the recipe and used 2 cups. Follow the instructions on the package. If you have a rice cooker, make your quinoa in it!
Add edamame (about 2 cups, cooked) and chopped celery (about 2 cups).
Add 1/2 cup chopped green onion and 1/2 cup pomegranate seeds for a pop of colour and a burst of flavour.
Mix it all together with the dressing (see recipe below) for a pretty, festive quinoa salad. Eat copious amounts!
For the dressing:
1/2 cup canola oil
5 tbsp white vinegar
3 tbsp gluten-free tamari
3 tbsp curry powder
1 tsp salt
1 tsp sugar
1 tsp celery salt
Taste and adjust as needed. I usually play around with the amounts of tamari, salt and celery salt because I don’t want it to be too salty.
Check it out! Quinoa is very versatile; it can be the basis for either savoury or sweet dishes. For some really creative quinoa recipes, from appetizers to desserts, check out the Queen of Quinoa.
Best potato kugel ever.
Not to be confused with a Kegel, a kugel is a staple of Eastern European Jewish cooking. Crispy on the outside and moist on the inside…nobody makes a better potato kugel than my aunt Sheri. It’s thin and dangerously
delicious. You have to act quick when she brings it to the table and stack a few on your plate just in case they disappear. And that’s a good strategy
because I dare you to eat just one piece.
After Lily was diagnosed with celiac, Sheri came up with this gluten-free
version of her classic kugel. Just in time for the Jewish holidays, the queen of kugel is sharing it with us here.
My great great aunt, the late Bessie Segal, in her East Village apartment, late 1990s. I named this dessert after her.
Combine “wet” ingredients in a bowl.
6 cups apples, peeled and chopped into cubes (about 6 apples – Spartan and Spy are good baking apples, Granny Smith is tart; it’s nice to combine some varieties)
1 tsp cinnamon
1 tsp salt
1/4 cup fresh lemon juice
Combine all dry ingredients in a separate bowl.
1/2 cup all-purpose gluten-free flour
1/2 cup pure uncontaminated oats
1/3 cup brown sugar
Add 1/3 cup butter or coconut oil to dry ingredients and combine until mixture gets moist and crumbly. (Use your hands, not a mixer.)
Put apple-cinnamon mixture in an oven-proof dish.
Sprinkle crumble mixture on top of apples.
It’s good to have a helper.