Posts Categorized: Tummy love

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

 

gluten-free gratitude for #GFG18

We know we say this every year,
but this year’s Gluten Free Garage was truly the best!
We couldn’t have done it without our super sponsors.

♥︎  ♥︎  ♥︎

A   H U G E   T H A N K   Y O U   T O :

Our lead sponsor Italpasta—hands down the best gluten-free pasta on the market! A GFG sponsor since 2013, this year not only were they a platinum sponsor and brought three different kinds of their GF pasta for guests to sample, they also sponsored our speaker session “Say Ciao to Boring Bowls of Pasta” with food stylist Irene Matys.

Longtime GFG sponsor Neal Brothers Foods—these snack kings have been with us since our very first pop-up in 2012 and they always bring the best gluten-free munchies! Be sure to check out their new bangin’ branding!

The official grocer of Gluten Free Garage, Fiesta Farms—this family-owned, independent gem of a grocery store has its finger on the gluten-free pulse! They stock so many high-quality gluten-free products, not to mention the best locally produced, organic produce!

First-time GFG sponsors The Burger’s Priest and Keto Buns—if you had a burger at GFG, you’ll know these two are a match made in heaven! If you missed out, you can  indulge at any Burger’s Priest location. (Note: The chicken burger and veggie option are not gluten free.) And the fries are gluten free, too! Just straight-up Yukon golds with salt!

Flow Alkaline Spring Water for keeping us all from melting! Everyone was in the flow at GFG!

The Canadian Celiac Association and the Gluten-Free Certification Program— the work of these GFG sponsors and community partners is truly invaluable to people with celiac disease and the gluten-free community. Thank you for advocating on behalf of people with celiac disease and gluten intolerance!

That’s a wrap for #GFG18! See you next year!

 

 

guest blog: Italpasta dishes it out

Italpasta‘s Ultimate Vegan Gluten-Free Pasta Salad

 

We are just days away from our favourite event in the city—Gluten Free Garage! And we couldn’t be happier to be supporting the GFG team again this year.

If you have attended Gluten Free Garage in the past, you know that our booth is BUSY—and that we’ve run out of plates two years in a row :/  Embarrassing, we know, but it just means that our #glutenfreepastalovers can’t get enough of our gluten-free pasta samples!

This year, we’re dialing it up a notch. We’ll be sampling THREE different recipes: Penne with Basil Tomato Sauce, our Ultimate Vegan Gluten Free Pasta Salad, and a Vegetarian Lasagna using our new Oven Ready Gluten Free Lasagne.

But that’s not all! We’re also sponsoring a GFG speaker session with the very talented Irene Matys, a local farm-to-table advocate and freelance food stylist who is a regular on The Marilyn Denis Show. Check out her mouth-watering Instagram account @TheSpicyOlive1 and look at the gorgeous farm-to-table Kale, Basil Pesto and Zucchini Gluten Free Lasagna that she created for Gluten Free Garage!

If you think that looks good, Irene is going to show 50 lucky GFG attendees how to take their gluten-free pasta dishes from ordinary to extraordinary with a few tips and tricks. You won’t want to miss her “Say Ciao to Boring Bowls of Pasta” presentation on Sunday May 27th at 12 noon! Everyone who attends will receive a gift bag with Italpasta gluten-free pasta samples to try their hand at saying ciao to boring bowls of pasta! Line up about 15 minutes early outside of the Wychwood Barns Community Gallery—it’s first come, first served.

We can’t wait to see our gluten-free pasta lovers at the 2018 Gluten Free Garage!

 

Irene Matys will show you how to take your pasta to the next level!

 

 

guest blog: Neal Brothers turns 30!

 

Gluten Free Garage is one of our all-time favourite events! Not only do we get to share lots of yummy gluten-free goodies with everyone, we get to introduce exciting new brands and looks!

This year is especially exciting for us, as Neal Brothers Foods turns 30. That’s right, the big 3-0, the dirty thirty, whatever you call it, we’re turning it! We are so happy to be at this point; Neal Brothers Foods has become so much more than a brand. It is a distribution company, it is a family, it is a household name, and it has brought various innovations to the market over the years.

This year will be no different. Not only are we changing up the outside of our packages, we are also changing up some of the insides as well! Don’t worry, all the favourite snacks (corn salsa, blue with flax tortillas, etc.) are staying exactly as they are. But we have completely overhauled our pasta sauce and organic salsa lines. Our pasta sauce line is now 100% organic. In addition, we have added a flavour, Greens & Pepperoncini, to make a total of six all-organic delicious sauces. New formulations are currently out on the market in new packaging! Our organic salsa line has also had some tweaking, with new packaging and a new formulation inside, giving a fresher and lighter taste!

We can’t wait for everyone to see and try these tasty new products! At Gluten Free Garage, our new logo will be on display while we sell the favorites: kettle chips, cheese snacks and our new organic white tortilla! Stop by to check out our show special, we promise you won’t be disappointed! At the Neal Brothers booth you’ll also find:

enerjive quinoa crackers

Primal Kitchen dressings and marinades

Chickapea gluten-free pasta (with only two ingredients)

YumEarth candies

Hippie Snacks sesame snacks

 

Neal Brothers at the 2016 Gluten Free Garage!

 

Neal Brothers Foods has been a sponsor of Gluten Free Garage since the very first event in 2012! Look for their booth at the Wychwood (east) side of Artscape Wychwood Barns.

 

#GoBeyondTheGut

Click on the image to make it bigger.

 

It’s Celiac Awareness Month and the Canadian Celiac Association (CCA) is urging people to #GoBeyondTheGut. When most people think of celiac disease, they think of gut and digestive issues—diarrhea, constipation, bloating, cramps, stomach pain, gas, weight loss. But what about the less obvious signs of celiac disease?

We’re all about the tummy love, but there is so much more to celiac disease than that. Here are some of the atypical signs:

  • anemia
  • bone issues
  • liver disorders
  • neurologic problems
  • reproductive problems
  • short stature

For more detailed information about each one, click here.

According to the CCA, “over 80% of people with celiac disease have yet to be diagnosed.” Is it because they don’t have the classic signs of celiac so it’s not even on their radar? Very possibly. That is why it is so important to be aware of the less common signs. Celiac disease goes beyond the gut—it’s autoimmune, it impacts the whole body. Check out this brilliant infographic from Gluten Dude, showing 84 different symptoms of the disease.

Unfortunately, so many people suffer for years with symptoms that they don’t think are related to celiac. A recent CCA survey of more than 300 people showed that the average time until diagnosis is 10-plus years. This is what else it revealed:

  • 85% of respondents experienced multiple visits to healthcare practitioners before diagnosis
  • 86% had blood work other than for celiac disease
  • 42% had ultrasounds
  • 20% believed their diagnosis was delayed because the test was not covered by OHIP

That’s right, Ontario is the only province that does not cover blood screening of celiac disease! The CCA is advocating for this test to be made free. You can join them by downloading this petition and sending it to the CCA  to your local Member of Provincial Parliament.

 

The Gluten Free Garage muse at every GFG from 2012 to 2017.

 

On a personal note, my daughter, Lily, presented with a lot of tummy trouble (bloating, constipation, pain) and then ultimately throwing up, which is what alerted us to the fact that something serious was going on with her. She was tired all the time, and her blood work revealed very low iron levels; she was on the verge of anemia. (Iron deficiency anemia is one of the most frequent presenting problems in celiac disease.) She was also below the average height for her age; “not thriving,” as the doctor put it. After our second visit to her pediatrician, he suggested we get her tested for celiac disease. He noted that the test wasn’t covered and I would have to pay for it.

Soon after he called to say that Lily had celiac disease.

Within two months of eating gluten free, Lily started to blossom. She wasn’t having stomach aches, her bloated belly basically deflated, and she stopped throwing up. She had so much more energy, her hair started growing, and she started to fill out in all the right places. All because we removed gluten from her diet (which definitely took some trial and error!). We’re so lucky she was diagnosed at the young age of three.

In those early days, the CCA was a big help to our family. I went to a few informative evenings held by our local Toronto chapter, where I learned about different aspects of celiac disease and living gluten free. I didn’t leave my house without the CCA’s pocket dictionary of foods for the gluten-free diet (I still carry a worn-out copy around in my purse!). And when the kids were little our family went each year to the CCA holiday party where everything and everyone was gluten free!

On May 16th the CCA is hosting a free webinar on children and celiac disease. Pediatric gastroenterologist Dr. Dominica Gidrewciz will review the classic and lesser-known signs and symptoms of celiac disease most often seen in children. And registered dietitian Jessica Wu will share how to maintain and improve your child’s health after diagnosis.

To give back to the Canadian Celiac Association and help support the important work it does for and on behalf of people with celiac disease and gluten sensitivity, I donate a portion of the proceeds from GFG ticket sales to the organization. From advocacy to  awareness, the CCA provides support, information and resources to people living with celiac disease.

If we spread awareness about celiac disease, my hope is that more people will become aware of the myriad symptoms and will get tested and diagnosed so they don’t have to suffer short- or long-term. I also hope that by sharing stories about this autoimmune disease, people will realize that for more than 1 in 133 people being gluten free is not a choice but a treatment they require to stay healthy. For people with celiac, food literally is medicine. It should be delicious.

On that note, there isn’t a better time to be gluten-free than now. Gluten free has come a long way, baby! Come taste for yourself at Gluten Free Garage on May 27th!

This year the Canadian Celiac Association will have a table at #GFG18!
Say hello to executive director Melissa Secord!