There are brands of gluten-free bread, bagels and buns that we all end up buying because they are easy to find and good to have on hand. Some are better than others but none of them really hit the spot when you are after a soft bun for a BBQ beef sandwich or a Sloppy Joe, something you can fill up with meat then squish down to absorb the sauce. I want to be able to squish without forcing out the entire inner layer! Sweet Christine’s buns and bagels work. The texture is softer than what I usually buy and the flavor is slightly sweet, like an egg bread or challah. They work great for a favorite breakfast or dinner sandwiches. Continue reading “Sweet Christine’s Bread | Triumph Dining”
Last time I ordered a bun-less burger from a fast casual restaurant I got a weird look and a shrug. It was as if they were saying, “You want what? Ok. Whatever, weirdo.” That judgment, attitude and lack of knowledge of the gluten-free diet or even the low carb trend is exactly why I don’t normally eat there. But on a cold night with two sleeping kids in the car I found myself in the drive-through.
What a difference it was when I went to Meatheads for the second time. They were happy to serve my all-beef burger in lettuce with plenty of choices for other fresh toppings like cheese, avocado, roasted red pepper or pineapple. They knew that the fries were cooked in a dedicated fryer, separate from the chicken, and that I had to stay away from the Cajun seasoning. Continue reading “Meatheads | Triumph Dining Review”
The other night while the rest of the family had bread to accompany the large salad we were having for dinner I scratched my head to come up with something for myself. Then I remembered the personal size pizza crust from Still Riding Pizza in my freezer that I had yet to taste. Perfect!
I didn’t actually want pizza though, I mostly just wanted some sort of bread to go with my salad. So I experimented with a little sundried tomato pesto, olive oil and a light dust of shredded Parmesan. The result was a perfect one person flatbread to accompany my salad. Continue reading “Still Riding Pizza | Triumph Dining Review”
We like hearing from bakeries who are keeping life safe and delicious for those of us gluten-free folks. A&J Bakery is based in Cranston, Rhode Island and they are my new favorite maker of allergen-free goodies.
Everything they make is gluten- and nut-free and their facility is free from both so there is no chance of cross contamination. From biscotti and brownies to breads and pies, they offer the gluten-free customer a fantastic selection. They also offer breakfast items like fruit Danish, banana bread and granola, as well as frozen and prepared foods such as pizza, Chicken Parmesan, lasagna and pot pie. What more could a celiac wish for?! Continue reading “A&J Gluten-Free Bakery | Triumph Dining”
Lizzy Boelter, the chef-owner of Grease Box , a gluten-free Southern restaurant in Oakland, California, opened her restaurant for the same reason many other gluten-free people do – lack of options. Her goal was to make quality food without additives to emulate the effects of wheat gluten.
Grease Box is a cute little spot in a quiet neighborhood. The restaurant’s website bills the food as “gluten free, gum free, weird shit free, locally and sustainably sourced, and AWESOME.” Boelter was after the deep-fried, gut-busting cuisine of her native Louisiana, but healthier, in a way that would highlight the amazing local, seasonal produce that northern Californians have access to. Most importantly, in spite of the gluten-free stipulation, she wanted to serve real food.
Grease Box’s signature dish is skillet-fried chicken. It’s very good and is made with chickpea flour and millet flour.
You can also stop by the restaurant for a full breakfast of pancakes, egg dishes and baked goods. Other items on the menu are Texas-style beef brisket with house-made barbecue sauce and whiskey-jalapeno pork ribs. Sides include red okra fries, sautéed greens and cubes of salted watermelon.