Author Archives: triumphdining

All About Almond Flour | Triumph Dining

imagesFood blogger David Lebovitz recently shared some good information on almond flour. It is excerpted here.

Is almond flour the same as almond meal or ground almonds?

Yes. If you are unsure, check the ingredients on the package; the only ingredient listed should be almonds. If there are other ingredients, it’s not the same thing and should not be used in a recipe that calls for almond flour. Other names for almond flour are powdered almonds, almond meal, and almond powder. Click to continue reading »

Triumph Dining Cider Week | Ciderboys

CiderboysCider Week on the Triumph Dining Blog is fast becoming one of our favorite weeks. British manufacturers have historically owned the hard cider market, a market that’s naturally gluten-free. In the past 12 months there have been more new ciders added to the market than we can even count. In reality, we are working hard to count them all for our next edition of the Triumph Dining Grocery Guide.

Wisconsin’s Ciderboys Hard Cider has kept alive the region’s wonderful cider-making tradition with six new offerings that our readers should love.

Click to continue reading »

Detroit Style Pizza | Triumph Dining Pizza Week

People with celiac disease and gluten sensitivity can finally enjoy great-tasting gluten-free pizza and breadsticks at Detroit Style Pizza Co.‘s two metro-Detroit locations and nationwide by mail order.

Pizza maker Shawn Randazzo was inspired to craft the recipe after his wife, Keri, was diagnosed with celiac disease. The couple tried gluten-free pizzas at dozens of Detroit-area locations, only to find that most versions left much to be desired. Randazzo went to work on his own recipe, and, after countless trials he was able to bake a gluten-free pizza with dough that’s soft on the inside, crispy on the outside and as tasty as Detroit Style Pizza Co.’s other award-winning pizzas.

“I wanted to create a gluten-free pizza recipe that we loved and would be proud to share with others,” says Randazzo.

Detroit Style Pizza Co. offers two styles of gluten-free pizzas: small Detroit Style Square (four pieces) and small Pan Style Round (six pieces). The pizzas are available at the Clinton Township and St. Clair Shores locations for $6.99 plus the cost of toppings. Specialty pizzas can be made gluten-free by adding $2 to their regular price.

The Detroit Style Pizza Co. kitchen is specially designed for gluten-free prep; gluten-free menu items never come in contact with surfaces or utensils used to prepare foods that contain gluten. The pre-baked gluten-free pizza crusts are stored in FDA-approved bags until used.

“A gluten-free diet calls for no breads or wheat. It’s a total life change for many people, and it’s extremely difficult to find gluten-free bread products that taste great,” says Randazzo. “For people who love pizza but can’t eat gluten, being able to enjoy a gluten-free pizza that’s packed with flavor is a treasure.”

NYPD Pizza | Triumph Dining Pizza Week

NYPD-Pizza-LogoAs we continue on our tour of Gluten-Free Pizza offerings across the country we spent some time at NYPD Pizza in Arizona.

NYPD Pizza is a 17-year-old business with 11 locations in the Phoenix area and, CEO Rich Stark was nice enough to spend some time with us.

He started with a gluten-free pizza at just one location and has expanded to all the stores, in addition to becoming vegan friendly. Their dough is sourced from a gluten-free dough provider and they take many precautions to minimize the potential of cross-contamination, including a separate oven and dedicated gluten-free prep area. They also use color coded delivery bags and cutters to protect the integrity of the gluten-free offering. That being said, like all of the restaurants we visited, they try and give their visitors all of the information they can so that they can make a determination if NYPD Pizza can meet their dietary needs. Click to continue reading »

Pizza Expo – Part Two | Triumph Dining

photo (10)Welcome back to Pizza Week! We continue on with more about the Pizza Expo we attended this past spring.

We must have tried two dozen gluten-free pizzas that afternoon, most of which were not made in a contamination-free area. The quality is definitely going in the right direction. Several of them were indistinguishable from the gluten-filled pizzas of our previous lives. All of the vendors we met with understood the importance of teaching their restaurants the proper conditions necessary to make a pizza for people with celiac disease and serious GF allergies, although they all had reservations about their restaurants ability to stay complaint. Click to continue reading »

Kicking Off Pizza Week | Triumph Dining

photo (11)To kick off Gluten-Free Pizza Week on the Triumph Dining Blog, we wanted to share with you our great experience of attending the International Pizza Expo in Las Vegas this past spring.

Our purpose for attending was to gauge the prevalence of gluten-free in the pizza industry. To achieve this goal we were granted a press pass from the show organizers.

There were more than 1,000 vendors at the show including some old friends showing their commercial gluten-free pizza crust offerings:

  • ·         Udi’s
  • ·         Kinnikinnick
  • ·         Schar
  • ·         Conte’s
  • ·         Venice Bakery, and
  • ·         Pamela’s

 

In addition, we were pleased to meet some new vendors like Minsa, Rizzuto, DeIorio’s and Richs; all of whom had new crust and dough offerings made from corn and rice.

Stay tuned tomorrow for Part 2 of an overview of the Pizza Expo as well as a continuation of Pizza Week!

 

Bard’s Beer

2011-09-20-BardsGFSorghumBeerNo “Beer Week” would be complete without including one of the original and Best selling Gluten-Free Beer…Bards.

While the other beers that we have reviewed take into account brewing styles for a subset of the beer drinking community; Bard makes their Sorghum beer for everyone’s taste.  Click to continue reading »

Triumph Dining launches Gluten-Free Beer Week by blasting off with New Planet Brewing

7393aa84039653fb_New-Planet-6pak_12oz_glass-e1289410543219For the start of Beer Week on the Triumph Dining Blog we had the pleasure of trying three beers from New Planet Brewing in Boulder, Colorado.

Seneca Murley over at New Planet Brewery reached out to us and sent their Treadlightly, 3R Raspberry and Off Grid Pale Ales.

For a long time, the different styles of beers available to the rest of the market have not been easily available for celiacs and other gluten-free drinkers.

New Planet definitely shifts the table toward the rest of theindustry with these three libations. We live in Sierra Nevada Pale Ale country, which is THE local favorite. New Planet’s Pale Ale stacks upwell against Sierra and has an expected hoppy bite that retreats to a smooth aftertaste. One of our reviewers even tasted a hint of scotch flavor.

The Raspberry brew is just like the fruit beers made in the Belgium tradition. In fact, we served them to some friends without telling them they were drinking gluten-free beers and no one knew the wiser. It had the sweet taste that many people like, especially on a hot day.

Treadlighty was actually my favorite – I usually like lagers and this met my needs and taste well. It had a crisp flavor and was exactly what I would choose while watching a football game on a cool Fall day.

You can’t go wrong with any of the New Planet offerings and we can onlyhope that they have enough success to allow them to expand their  portfolio of beers to other styles in the future.

Sad Day

Here at Triumph Dining we view the gluten-free community as one large, extended family. That being our mindset, we are sad to let you know that our matriarch lost her battle to cancer on Mother’s Day. She was a valiant warrior in the battle that ultimately took her from us far too early; everyone she touched is better for having known her. Her son and granddaughter are intimately involved in every aspect of Triumph Dining and supporting people with Celiac Disease around the world.
The past several months have been hard on the Triumph Dining Family and we don’t expect to get over her loss, just to get used to it.

Maninis Multiuso Multi-Purpose Flour Mix | Triumph Dining Product Review

Maninis Gluten Free

The Maninis folks sent me a big box of their mixes and also some cookies made with this gluten-free flour. The chocolate chip cookies were great; there was no sacrifice made for them to be gluten-free.

The product offerings are worth checking out. The company manufacturers Certified Gluten-Free mixes and pasta for both the commercial and home baker. Its rice-free products are made with native, minimally processed ancient grains and are produced in 50 lb bags for foodservice and 5 lb bags for the consumer retail market. There is no bio-engineering used to produce them and both its Washington state kitchen and blending facility have been certified by the Gluten Intolerance Group. Impressive.

I sent the flour off to Brittany Angell, who is writing the Essential Gluten-Free Baking Guide. Watch for some of her recipes on this blog in the coming months.