Raw Restaurant Meets GF Needs

I don’t know how many of our readers live in Maine, but this Portland, ME restaurant, GRO, exemplifies the potential of colliding restricted diets. GRO (Grass Roots Organic Juice Bar and Café) is 90% gluten-free, but the menu doesn’t advertise that fact, although GRO offers GF bread. The gluten-free aspect is a lucky coincidence that grew out of the vegan, organic, and raw focus of the restaurant; GRO’s Chef Andrew Borne also buys local when possible, and that’s just the beginning. Employees fetch local spring water daily. The restaurant staff also grow most of their own sprouts plus their own tomatoes and mushrooms; GRO recycles, composts, reuses, and reduces. GRO composts all of its plastic, which is made from corn. Menus are printed on recycled paper with vegetable-based ink. The wall paint contains no synthetic toxins. Renewable, fast-growing bamboo provides the flooring.

If you’re seeking a shining example of the über-healthy, ultra-natural, sustainable food movement, it’s GRO. And those who avoid gluten should keep in mind that there is a place for them in this movement. So the next time you pass a raw or ecologically-minded restaurant, check out the menu; you may find it differs from the standard gluten-heavy Western diet and favors your diet.

To learn more about over 5,000 other (non-raw) gluten free restaurants, don’t forget to check out our gluten free restaurant guide.

Mayo Clinic's Fascinating Finding on Celiac Disease Prevalence

Gluten-free is very close to hitting the mainstream. From profiles on Celiac Disease and gluten-free food hitting The View, CNN, and tons of local outlets, awareness is growing.  And we may be able to chalk this up to more than spreading awareness.  There may actually be MORE Celiacs than ever before. Check out this study by the prestigious Mayo Clinic.  Or, watch this short video by the study’s lead, Dr. Joseph Murray.  By the way, if you love accents like me, Dr. Murray’s accent is mild, but it is Irish.  Dr. Murray received his medical training at the National University of Ireland.  (And if you’re thinking, why does this woman even care, like I said, I’m nuts about accents!  And just a little nuts in general…)

Mayo Clinic\’s Dr. Joseph Murray

In early May, Starbucks introduced its Valencia Orange Cake to great fanfare in the gluten-free community. Despite what appears to be strong support from the gluten-free community and continued demand for the product (our local Starbucks has told us that the product sells quickly), they’ve pulled the plug on this gluten-free treat.

It’s so hard to find good, safe gluten-free options. Having a gluten-free treat at Starbucks was an enormous win for the community. It’s sad to see it disappear such a short time later, without any real explanation.

We’ve put this petition together to convince Starbucks to bring the Valencia Orange Cake back. We’re going to collect 5,000 signatures and present the petition to Starbucks.

Click here to sign the petition.

Gluten Free English Muffins

Sure, you could just melt butter on your English muffins and enjoy a toasty cold-weather treat. But it’s summertime. If you’re going to the trouble of making yourself fresh GF English muffins, why not top them with freshly made nut butters and fruit from the farmer’s market? Or spread them with berry preserves and serve with sun-steeped iced tea. Ahhh.

Pardon? You don’t know how to make GF English muffins? These bloggers do:

  • Karina whips ’em up with sorghum flour, potato flour, millet flour, and xantham gum.
  • Karen the Gluten Free Sox Fan adapted a recipe and made hers with with sorghum flour, corn starch, tapioca flour, potato starch, and xantham gum. Check the comments section of this recipe for Ellen Allard’s variation using brown and white rice flours instead of some of the sorghum flour. I Am Gluten Free then adapted Ellen Allard’s variation!
  • Gluten Free Naturally invented cinnamon raisin English muffins for her kids—check out her yumtastic picture above—with sorghum flour and potato, tapioca, and corn starches, plus some xantham gum.
  • Rasjane made a trial run and shared the results with us. She used millet flour, tapioca starch, and guar gum.

Share with us your results!

Starbucks Tweet: Valencia Orange Cake Discontinued

Gluten Freeway reported last night that Starbucks has discontinued its delicious, sticky, and gluten-free Valencia Orange Cake in favor of Kind Bars, a gluten-free dried nut and fruit bar. Starbucks’ Twitter said the decision was made because people felt the Orange Cake was “too much of a treat, and not a nutritious snack.”

We’ve contacted Starbucks, and we hope to find out more information soon. We’ll be sure to post any responses right here on our blog.

Until then, we’d love to hear what you all think of this decision. Please comment!