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plenty of Italpasta at #GFG19

GFTeamVeg: Gluten-Free Lentil Bolognese

 

At this year’s Gluten Free Garage, our favourite pasta is popping up in two different places!

If you’ve been to GFG in the past, you know that the Italpasta BOOTH is a busy one! And we don’t expect this year to be any different, as they’re doing a little #GFTeamVeg and #GFTeamMeat sampling and inviting you to take a side. Drop by their booth and taste their Gluten-Free Lentil Bolognese or their Gluten-Free Asparagus and Pancetta Fusilli—or both if you’re a flexitarian! Take a photo, post it on Instagram tagging @forpastalovers and @glutenfreegarage, and comment with either #GFTeamVeg or #GFTeamMeat to be entered into a draw for an Italpasta prize pack. Italpasta will announce the winner on Tuesday May 28. If you’re a gluten-free pasta lover, you’ll be happy to know that you can purchase Italpasta at their booth this year!

You can also join Italpasta IN THE STOP for a “taste & learn” with special guest Irene Matys, who will show you how to put a gluten-free spin on the hottest food trends: Exotic flavours and ingredients from the Pacific Rim. Hand-churned ice cream in surprising flavours. And unexpected sauces for a match made in gluten-free pasta heaven. Attendees will get to taste each dish and take home a gift bag of Italpasta Gluten Free Pasta to try out their new skills at home. Three sessions will be offered during the day: 10:30 to 11:30 am, 12:30 to 1:30 pm and 2:30 to 3:30 pm. 

 

 

Live from GFG, it’s A Canadian Celiac Podcast!

Gluten Free Garage 2018

 

Today we’re throwing it back to last year’s Gluten Free Garage. Remember what a gorgeous day it was? We weren’t only lucky with the weather. We were also lucky to have Sue Jennett, the affable host of A Canadian Celiac Podcast, come all the way from Ottawa to the event, where she set up a tent outside and interviewed people about their experiences at Toronto’s 7th annual pop-up gluten-free market.

A Canadian Celiac Podcast explores information, research, lifestyle issues and personal stories of people with celiac disease or non-celiac gluten sensitivity. Sue has interviewed the who’s who of the celiac/gluten-free community in Canada. On her podcast, you will learn about new initiatives of the Canadian Celiac Association and how they can benefit you.

Sue counts more than 20 years since both she and her daughter have been diagnosed with celiac disease. During that time, she has operated a gluten-free bakery, run a camp for kids with celiac and produced and hosted a gluten-free baking show on cable TV in Ontario. Join her weekly conversations, as she delves into all things celiac and gluten free.

We’re excited to have A Canadian Celiac Podcast back at Gluten Free Garage this year! Don’t forget to come say hi to Sue!

 

A Canadian Celiac Podcast goes to Gluten Free Garage
Tune in to episode 21, as Sue Jennet talks to attendees about what they ate at #GFG18.

 

A Canadian Celiac Podcast goes to Gluten Free Garage (Part 2)
Tune in to episode 22 for more reflections on #GFG18 from attendees, gluten-free bloggers, gluten-free business owners, GFG founder RonniLyn Pustil and a bunch of adorable kids who were at the show! And find out what everyone’s fave gluten-free finds were!

(A note to Erin from Toronto: There will be lots of gluten-free cookies and donuts at the event this year! We hope you’re coming back!)

pasta lovers rejoice

Gluten-free fusilli with walnut lemon ricotta sauce and peas

 

We really want to share the recipe for this delicious dish made with our favourite gluten-free pasta. But first, we have some exciting news to share!

If you’ve been following Gluten Free Garage for the past seven years or if you’ve been to any of our pop-up gluten-free markets in that time, you know that our go-to pasta is Italpasta.

It’s the pasta we use at home and it’s the pasta we showcase at Gluten Free Garage because it’s the best gluten-free dry pasta out there. And, rest assured, we’ve tried them all!

Made from a blend of four different grains—corn (non-GMO), rice, buckwheat and quinoa—Italpasta gluten-free pasta is just like “regular” pasta when it comes to taste and texture. It’s flavourful; it has the right amount of chewiness (not goopy or mushy like rice pasta can be and not tough like corn pasta can be); it holds its shape and it holds on to the sauce.

The best testimonial for Italpasta gluten-free pasta comes from my younger daughter, who does not have celiac. Though she eats gluten free at home, because our house is entirely gluten free, she eats gluten out—at her grandparents’ or friends’ houses or when we go to certain restaurants—and she’s had her fill of wheat-based pasta. She says that she can’t tell the difference between Italpasta gluten-free pasta and regular pasta. And, she adds, “This year I’m going to have five dishes of Italpasta pasta at Gluten Free Garage!”

To top it off, Italpasta GF pasta is certified gluten free by the Gluten Free Certification Program endorsed by the Canadian Celiac Association, so it’s 100% safe for my older daughter and other people with celiac disease! Also, besides being gluten free, it’s also free from dairy and eggs.

So now for our exciting news: Italpasta will be back at Gluten Free Garage this year as our lead sponsor! On May 26th at Artscape Wychwood Barns, they’ll be sampling two different kinds of pasta—one veg, one meat—so there will be something for all you g-free pasta lovers!

 

Italpasta’s Chef Gianni Ceschia prepping penne for the pasta-loving crowds at last year’s Gluten Free Garage

 

Gluten-Free Fusilli with Walnut Lemon Ricotta Sauce and Peas
Prep time: 10 minutes | Cook time: 15 minutes | Serves: 2

Ingredients
1/4 pkg Italpasta Gluten Free Fusilli (460 g)
1 tbsp Italpasta Extra Virgin Olive Oil
1/4 cup walnut halves, toasted, divided
1/4 cup ricotta cheese
1/2 tsp salt
1 clove garlic, minced
1 tsp fresh thyme
1/4 cup Parmesan cheese, grated
1 tbsp fresh parsley, chopped
lemon zest
3/8 cup green peas (fresh or frozen)

Instructions
Place half of the toasted walnuts in a mini food processor and pulse until finely chopped. Add the ricotta and pulse again until smooth and set aside.

Bring a small pot of salted water to boil and cook the fusilli until just under al dente, following package instructions. Reserve 3/8 cup (90 ml) of pasta water, then drain.

In a medium-sized skillet, add olive oil, garlic and thyme and sauté on medium heat for 1 minute or until garlic and thyme are fragrant.

Add the walnut and ricotta mixture, salt and 3/4 of the pasta water and bring to a simmer to heat through.

Add cooked pasta, Parmesan cheese and lemon zest, and toss well to coat.

Next add the lemon juice and peas, toss and simmer for a couple of minutes until peas are heated through, adding more pasta water if needed to thin out sauce.

Roughly chop remaining toasted walnuts and sprinkle over pasta. Serve immediately, garnished with chopped parsley.

 

got the munchies?

 

Got the munchies? We’re not judging. From sweet to savoury, here’s what we’ve been stuffing in our faces.

1 Three Farmers Balsamic & Cracked Pepper Roasted Chickpeas. Give (chick)peas a chance. threefarmers.ca

2 Bar Ape gelato bar. You had me at gelato. bar-ape.com

3 Giddy Yo Sweet Vanilla 69% Dark Chocolate Bar. Because chocolate. shopgiddyyoyo.com

4 Almond Butterfly Bakeshop chocolate chip cookie. Pop these frozen treats in your oven and they too will be fresh-baked! almondbutterfly.com

5 Steambox Dumplings. Fried or steamed, these are a party in your mouth. steamboxdumplings.ca

6 MadeGood Chocolate Chip Granola Minis. Have a ball…or six. madegoodfoods.com/ca

7 Neal Brothers Sweet + Smoky BBQ. We dare you not to eat the entire bag. nealbrothersfoods.com

8 Sweet Hart Kitchen vegan “Snickers” bar. Better than the original…and better for you! sweethartkitchen.com

9 Royal Nuts Deluxe Mixed Nuts. Because sometimes you feel like a nut. royalnuts.ca

10 YumEarth Gummy Bears. When it comes to sweets, these are the bear necessities. yumearth.com

11 Goodbye Gluten chicken fingers. Finger-lickin’ good. goodbyegluten.com

12 Flow Alkaline Spring Water. Wash it down. flowhydration.com

13 Nature’s Path Sunrise Crunchy Vanilla. For late-night cereal cravings. naturespath.com

14 JK Gourmet GG Bites with Hemp Seeds. Welcome to your new addiction. jkgourmet.ca

15 Butternut Baking Co. Mini Carnival Donuts. Memories of Tiny Tom Donuts, minus the guilt. thebutternut.ca

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