Cheese – Page 6 – The Celiathlete

December 17, 2014

Product Review: Whitney’s Castleton Gluten Free Cheddar Crisps + Recipe Bonus

Product: Whitney’s Castleton Gluten Free Cheddar Crisps – $4.00+

‘Twas the month of December and I was starting to contrive
Brand new recipes for when my Cuisine Cube was due to arrive…

Yes! The December cube is here! It arrived on Monday and I happily dug right in, wondering what sort of goodness lay under the flaps of cardboard and paper. What I was met with was a delightful array of items. It was like Christmas had come early as I sorted through the breakfast, baking, lunch/snack, dessert dinner, and other dessert options. I was ready to dive right in and have a little of everything. But, self-control does still in handy at times.

First of all, let’s discuss Cuisine Cube. I’ve blogged on items I’ve received since signing up in May. Cuisine Cube is a gluten-free delivery service put together by a team of enthusiastic eaters, food professionals, and allergy suffers from New York City. They have scoured the country looking for lesser known brands made by small artisan producers that taste better than the highly processed and subpar items you can find at virtually every grocery store. This was a way to help support small businesses. These products are meticulously selected and then delivered right to your door. So, you get to try a new brand or item you may never have discovered otherwise. It’s a great, efficient, and fantastic service. One that I always look forward to each month.

So, this month, I selected Whitney’s Castleton Gluten Free Cheddar Crisps to lead off my month of delicious eating. I thought they looked a lot like the Glutino Bagel Chips that you can find in most grocery stores these days. But, I didn’t just want to eat these straight out of the package…or just throw them on top of a salad. I wanted to do something a little different with them. And I did.

But…not without trying one first. I can’t just re-purpose a product without trying it out as it is first…

There you have it…I opened up the package and popped one of the crisps into my mouth. And I was immediately greeted with the crunchy texture. I love that for these kinds of crisps. They are called crisps for a reason…they should be crispy. But, even more importantly…the flavor! Before I had to go gluten-free…and before I started to really pay attention to what I ate, I was a Cheeze-It connoisseur. And the cheddar flavor in these crisps…reminded me of those. But better. WAY better. I was almost sad to repurpose these for my recipe…because they were amazing on their own.

But my creative chef mind was calling…

So…the rest of these amazing and delicious crisps went into my food processor and got pulverized.

Now, before I share this recipe with you, let’s talk about the Whitney’s Castleton Gluten Free Cheddar Crisps. As far as ingredients go, these are made from sorghum flour, tapioca flour, brown rice flour, white rice flour, xanthan gum, Vermont Farmstead’s Farmstead Cheddar, milk, white vinegar, brown sugar, baking soda, kosher salt, dry mustard and cayenne pepper. These are produced in a designated gluten-free facility.

Nutritionally speaking, a serving is 1 ounce of these crisps…and the package holds 4 servings. One serving will provide you with 120 calories and 3 grams of fat. You will be consuming 10 mg cholesterol, 230 mg sodium, and 2 grams of sugar. In addition, these have 1 gram of fiber and 3 grams of protein.

So, what came of these crisps?

Well, back before I became a vegetarian, and definitely back before I was diagnosed as a Celiac…one of my favorite things to order at Red Lobster was the Fried Calamari appetizer. My roommate would eat the calamari…I wanted the fried broccoli and red peppers that were served with it. Honestly, one of my favorite foods (and definitely not good for you by any means…but it was so good)…which I hadn’t even thought about in years…

But I happened to have a red bell pepper and some broccoli from my CSA bin in my fridge…and now…a breading. I do not fry anything. I just don’t. So, I set out to recreate the infamous Red Lobster vegetables…by baking them. And thanks to Whitney’s Castleton Gluten Free Cheddar Crisps…I now had the perfect gluten-free breading.

Recipe: Crispy Broccoli and Red Peppers

Crispy Broccoli and Red Peppers (made with Whitney's Castleton Gluten Free Cheddar Crisps) — Crispy Broccoli and Red Peppers (made with Whitney’s Castleton Gluten Free Cheddar Crisps)

Servings: 2-4
Time: Prep 10 minutes; Cook 20 minutes

Ingredients:

1-2 cups fresh broccoli florets
1 red pepper, sliced into strips
1-2 egg whites (beaten)
4 ounces gluten-free breading (I used a package of Whitney’s Castleton Gluten Free Cheddar Crisps)

Directions:

Preheat the oven to 350°F.

In a large plastic bag, place in the broccoli florets and red pepper slices. Add the egg white(s). Close the bag and shake to coat. Add the gluten-free breading. Reseal the bag and shake again. Spread the vegetables onto a baking sheet and bake for 15-20 minutes, until crispy.

~*~*~

Guess what? This was so close to how I remember the original tasting. I love the flavors that baking something in the oven can really coax out of things like vegetables. And the Whitney’s Castleton Gluten Free Cheddar Crisps made the perfect coating for these vegetables. It gave it a nice cheese flavor on top of turning a beautiful golden color in the oven and really making the apartment smell fantastic. I was smelling a great cheddar aroma after these were in the oven for only 5 minutes. Way beyond impressed. I sort of want these in my pantry for always.

So, if you are curious about the Whitney’s Castleton Gluten Free Cheddar Crisps, head over to their site and read more about their products and order some for yourself. Or order from Cuisine Cube’s stock up site!

And if you want to give Cuisine Cube a try, head over to their Web site and check out their subscription options…joining for a monthly, three month, or six month subscription. This Cube (box of goodies) will arrive at your door within the first week of each month and you will have at least 5 full-size gluten-free items inside. I encourage you to give it a try…

…because I never would have heard of these crisps without the aid of Cuisine Cube.

And yeah…they were really fantastic…on their own and in my dish.

November 23, 2014

Restaurant Review: Via Napoli Ristorante e Pizzeria – Epcot – Disney World

Via Napoli - Italy Pavilion - Epcot — Via Napoli – Epcot – Disney World

Restaurant: Via Napoli Ristorante e Pizzeria – Epcot – Disney World

It was Epcot Day! YAY! I love Epcot Day. I don’t know why…because so much of it features the World Showcase…which during the Food & Wine Festival…features foods from all over the world. Even the regular pavilions that are standard in the showcase don’t offer much for a gluten-free vegetarian. But I still love Epcot Day.

Since we were in Epcot, on our final night, we wanted to go somewhere in the park for dinner. It took a little bit of back and forth, but we finally decided on Via Napoli Ristorante e Pizzeria. It had gluten-free pasta on the menu, so we were good. Something I could eat. Which, definitely was important on Epcot Day…as our morning actually started at the Magic Kingdom…where we at Dole Whip for breakfast. Pictures were taken for proof. I am not ashamed.

But…let’s fast forward.

The entire day was spent doing a few rides and exploring the World Showcase. My friend, Jenn, was having a difficult time on the last day. Her feet…her poor feet…had blisters in places I didn’t know one could get blisters. It was a slower moving day, but I was fine with that. Take in the showcase. Stop and watch the new Lumberjack Show. I miss Off Kilter though…I’m not going to lie. Cathy snagged a lunch in Morocco (she had to have her lamb shawarma!), while Jenn and I toddled over to Brazil for the (naturally gluten-free) Pao de Queijo (Brazilian Cheese Bread). I later had one of my protein bars and half of a clementine (Jenn had the other half) because dinner reservations weren’t until 7:45 p.m. Late.

But, we made use of our time…checking out different things along the way, resting when Jenn needed to get off her feet, exploring the different countries, and shopping. Of course. We got in line for the Gran Fiesta Tour Starring The Three Caballeros at the Mexican Pavilion…and that sort of ate up (see what I did there?) the rest of the evening down time before food. It was a bit of a stroll back to Italy in Epcot…but Jenn was a trooper…and she got there.

I went up to the hostess desk in the very crowded lobby and let her know we were there for our reservation. She asked me some questions, it was hard to hear her over the din of the lobby. But we got it worked out. And, of course, my food allergy thing. So, there was a short wait…but after about 5 or so minutes, the lobby was emptying and we were up next. The really nice hostess took us all the way to the back for a table with a bench and two chairs. Cathy and I sidled up on the bench. Jenn took the chair this time.

We. Were. Starving.

I perused the menu and noted that, yes, gluten-free pasta was the only option for me. The downside…none of the listed pasta dishes on the menu were vegetarian. Yikes. As I was just starting to look at the menu, the customer liaison came over to speak to me about my food allergy. He noted the gluten-free and pointed out that they do not have gluten-free pizza but any of the pasta can be done gluten-free. And then he was off.

Which left our poor waiter to be the one who would have to seriously help me out. Not that he minded. And as I am the tricky one…I ordered first. And my first statement was…

“Well, I am a gluten-free vegetarian…so…”

He came over to my side of the table to look at the pasta dishes. “Gluten-free…it’s easy,” he said. “The vegetarian…” He looked at all the pasta options again and finally said, “I tell you what…we will have the chef prepare some mushrooms and vegetables with our marinara sauce.”

Works for me. Order in.

Jenn opted for the Lasagne Verde, which is a white lasagna that is stuffed with spinach, parmesan, ricotta, and a besciamella sauce ($22.00). Cathy went for her go-to when we first go to an Italian restaurant…the Spaghetti e Polpettine, which contained hand-crafted veal meatballs in a tomato sauce ($21.00). I have to say, I usually giggle a little when Jenn orders something with cooked spinach or vegetables in it…because most of those veggies get tossed to the side of the plate. But…she is Italian…and she knows her Italian food.

We waited for a bit…no gluten-free rolls or any bread at all at the table. We watched a woman at the table next to us devour an entire pizza on her own, while her dining companions watched her. And as she was taking her last few bites, their food arrived. It was weird. We couldn’t figure out if they were just there to watch her eat (like some crazy Disney World food challenge or something)…but…who knows. She then got to watch all of them eat so…turn around is fair play…or something?

But, soon our attention turned to our own food as our dishes arrived and were delivered before us.

Pasta with Veggies and Marinara — Pasta with Veggies in Red Sauce

I have to say, my bowl of pasta was beautiful. A good helping of marinara sauce (which would have been awesome with a gluten-free bread product of some type!) with a variety of vegetables cooked in. I spotted zucchini, tomatoes, peppers and mushrooms immediately. And the gluten-free pasta was fusilli…so twisty and perfect for capturing delicious sauce. I will call this dish…”Pasta for the strange gluten-free vegetarian at the table in the back.” Or…more simply…Pasta and Veggies in Red Sauce ($22.00).

Now, this is the second Italian restaurant I have visited at Disney World. Normally we just head over to Hollywood Studios and enjoy our food (complete with gluten-free dinner rolls and gluten-free dessert!) at Mama Melrose’s. But since were were in Epcot…we figured it would be easier to eat there than park hop.

I sort of wish we park hopped…

It’s not that Via Napoli was bad. It wasn’t. The food was actually quite good. It was just…average though. The pasta in my dish was actually cooked to perfection. A lot of gluten-free pastas, especially when crafted from rice flours, tend to get gummy and fall apart. These were a perfect al dente and held up to the marinara and the vegetables. But…there was a lot of pasta in that dish and I ended up picking out the veggies at the end and leaving the noodles alone. I ate about 3/4 of the dish…and that was it. I was done. The marinara had a lot of flavor to it. And the vegetables were a nice touch and I appreciate the chef at Via Napoli for doing that to accommodate my dietary needs. I just…had better. Elsewhere.

Jenn enjoyed her lasagna…after she picked out most of the spinach. And Cathy made sure to eat all of her meatballs. They were much smaller than what she normally gets in a spaghetti and meatball dish, so she appreciated that too. But she too had to soldier on and leave some of her pasta noodles behind.

No dessert here for us…we had plans. Cathy wanted her chocolate cannoli from one of the gelato carts in the World Showcase, and I headed to France to get some Salted Caramel Gelato from an ice cream shop there. Yummy!

So, as it stands, Via Napoli put out good food. I can’t think of anywhere at Disney where I have had bad food. It’s just…Mama Melrose’s had more options for me…and a bit more to offer. So next time…I think I’ll return to Mama Melrose’s. But, thank you, Via Napoli, for the fine cuisine. A little taste of Italy never goes wrong with me.

November 18, 2014

Restaurant Review: Don Antonio by Starita, New York, New York

Restaurant: Don Antonio by Starita, New York, New York

Restaurants are not hard to come by in New York City. Not at all. It is the birthplace of many a Michelin star restaurant and James Beard Award nominee and/or winner. It is the land of dreams…and a burgeoning hub of chefs and restauranteurs looking to make a name and a statement.

No, restaurants are not hard to find.

GOOD restaurants, however, can be difficult to find with all the options that greet you on every street, avenue, corner, block, etc.

When I was in The Big Apple for the TCS New York City Marathon at the beginning of November, I already knew I wasn’t going to be there long enough to really explore the vast and diverse food scene. Not this trip. What I did know was that I was in town for a marathon, and what that required of this beautiful city was…gluten-free pizza.

The original plan had been to go to this place called Nizza. It had good reviews on Find Me Gluten Free and wasn’t too far from the hotel where we were staying. The problem turned out to be that we were only able to get a reservation for 4 p.m. Granted, I appreciate eating early the night before a race. The problem was…this was too early. Heather was meeting up with her cousin at 1 p.m. for lunch…which would mean she wouldn’t even be hungry at this point. The time couldn’t be adjusted. Cathy and I tried back at the hotel. No later reservations until much too late for my liking.

That being said, I had gotten onto Find Me Gluten Free when we were on the shuttle bus coming back from the race expo and found another option. It was this place called Don Antonio by Starita. And it has only three locations: New York City, Atlanta (Georgia), and Napoli (Italy). Cathy gave them a quick call as there was no place to see about reservations. They informed her that they do not take reservations, but even on a Saturday night, they turn through tables quickly and there is never more than a 45 minute wait.

We took them for their word, and around 6 p.m., began to make the easy walk down to the restaurant.

The place was hopping. There were people standing out on the damp and windy streets. I ducked inside to get my name in with the hostess and was told they would call my name when our table was ready…which would be around 45 minutes. Fair enough. We were told as much on the phone when we called that afternoon.

The popularity of the place was amazing. But part of the reason the front of the restaurant, near the bar, was so crowded was there was a party of 14 there for a birthday party. No joke. So, they were pretty much what was holding up a lot of the tables and movement of the patrons through for their meals. We were in no rush…so we just sort of tucked in against the wall inside and people watched.

Due to the longer than normal wait, one of the waitresses came out with a sample pizza for those who were waiting on a table. I didn’t get to partake, but both Cathy and Heather tried one of the slices. I could tell from their reactions that we made a good decision to come here instead.

Soon, my name was being shouted over the loud din of the diners and bar…by the guy, we assumed, was the general manager. We took to calling him the Italian Adam Levine…because he really reminded us of the Maroon 5 singer. Go figure. And honestly, he could have called my name out again and I wouldn’t have complained.

But…we were nearing 7 p.m. now and I was starting to get hungry. After I stepped forward, he guided us toward a table at the top of a couple of stairs, right in the corner. I took the seat next to the railing, with Cathy taking the bench and Heather taking the seat in the walkway. We were handed menus and all ordered water for something to drink.

Marathon night. HYDRATION!

Cathy and I already knew we were doing a gluten-free pizza. It was just a matter of choosing which one. Part of the draw of this place, in addition to serving gluten-free pizza, was that there were also vegan options. And one of them really stood out to me on the menu. Decision was mine, as it was my pre-race meal. So…we were now ready.

Don Antonio by Starita's Montanarine Genovese (front) and Montanarine (back) — Don Antonio by Starita’s Montanarine Genovese (front) and Montanarine (back)

Heather ordered the Salciccia e Friarielli ($16.00) which was composed of smoked buffalo mozzarella, Italian rapini, sausage, and extra virgin olive oil. She paired it with the Montanarine ($1.00), one of Don Antonio’s famous fried dough puffs, topped off with the signature Starita tomato sauce and pecorino romano.

Cathy decided to try one of the dough puffs as well. She went with the Montanarine Genovese ($2.00), which is a fried dough puff topped with onion, pancetta and pecorino romano. She called it the best savory doughnut she’s ever had. LOL! For the pizza though…I ordered the Gluten Free Marinara ($15.00), which is a simple and basic pizza on the gluten-free crust, that is composed of tomato sauce, oregano, garlic, basil, and extra virgin olive oil.

NO CHEESE!! No discomfort from dairy. Happy day.

As Cathy placed the order, she confused our waiter, Antony H, just slightly. Because the friend dough puff was not gluten-free. The pizza we were getting was. So he kept telling her the Genovese was not gluten-free. And she kept assuring him that it was fine…because she was not gluten-free, I was, and we were splitting the pizza…not the fried dough puff. I appreciated him making the effort to ensure safe dining.

We were left to socialize for a little while, and soon, both Heather and Cathy were delivered their appetizer dough puffs. They each took their little ball of Italian friend goodness and took a bite. Like I said…Cathy called it the best savory doughnut she’s ever had. I think that’s a high compliment. Both she and Heather only had good things to say about their choice.

The appetizer plates were cleared away and soon our pizza was being delivered. Heather’s pizza had this rustic, amazing crust, charred to perfection in the wood-fired oven. It looked amazing.

Don Antonio by Starita's Gluten Free Pizza Crust — Don Antonio by Starita’s Gluten Free Pizza Crust

When our pizza was set down, I had to look very closely at it…because this was only the second time in the almost four years I’ve been eating gluten-free, where the crust was actually a crust. No cracker crust here, folks. This was a true, honest-to-goodness, pizza crust. The only other time this has happened has been at my local gluten-free bakery, Annie May’s Sweet Café, in Louisville, Kentucky. Can you imagine my glee to see an actual pizza being placed in front of me! I snagged one of the four large slices, placed it on my plate, and went to take a bite.

Not only was the crust an actual crust…it was good too. Not quite “Annie May Amazing”…but right up there. Probably the second best gluten-free pizza crust I have ever indulged in. Quite honestly. I loved that it had this crispy, yet still chewy texture, especially on the ends. It didn’t get soggy with the pool of amazing marinara sauce poured over the top. The herbs elevated the flavor. And the olive oil was the perfect finishing touch. That marinara sauce, though…that was the star. Followed by the crust. I dove into my second, and much larger slice, soon after I devoured the first. It was not a tiny pie either. It was substantial. And it was amazing. And I was pleasantly stuffed at the end of the dining experience.

I still talk about that pizza. To this very day.

I have to say, if you find yourself in Manhattan and are looking for exceptional gluten-free pizza (or just pizza in general)…head over to Don Antonio by Starita, on West 50th Street. You will be so glad you did. This far exceeded my expectations for sure. And next time I’m in the city…it will be hard not to go back. And, who knows, maybe when all is said and done…I will anyway. Food so good, it is definitely worth the repeat.

Thank you, Don Antonio by Starita. You’re doing gluten-free justice!

Don Antonio by Starita's Gluten-Free Marinara Pizza — Don Antonio by Starita’s Gluten-Free Marinara Pizza

October 19, 2014

Product Review: Mrs. Leeper’s Gluten Free Chicken Alfredo

Product: Mrs. Leeper’s Gluten Free Chicken Alfredo – $5.99+

Awhile back, while on Manager’s Special, I picked up a box of Cheeseburger Mac made by Mrs. Leeper’s. I know what you’re already thinking…

Vegetarian…cheeseburger…and chicken?

Well…yes.

Because when I made the Mrs. Leeper’s Cheeseburger Mac, I used Trader Joe’s Soy Chorizo (also gluten-free!) as the meat instead of the ground beef called for in the recipe. It worked out beautifully. So, while at my local grocery store a few weeks ago, some of the other Mrs. Leeper’s boxed meals were on closeout. To me…this means that they are about to go away…and never return. So…my roommate said that I should go ahead and choose one for us to try, since we both liked the last one that we had.

After looking them over for a few moments, I decided to go with the Gluten Free Chicken Alfredo. For two reasons. Reason number one: YUM! Reason number two: I had the Beyond Meat “Chicken” Strips in the freezer that were just begging for some vehicle to carry it to the dinner table. That came in the form of this exact box. And this weekend was the perfect time to dish it up.

For one thing…BRRRR. For another…I’m having a bad life right now and comfort food just sounds…comforting. So, last night, I pulled one of the containers of the Beyond Meet Grilled Strips out of the freezer to thaw in the fridge. This box came out of the pantry and sat in a place of honor on my counter top. It would be dinner the following night. TONIGHT! I was thinking about cooking it up pretty much all day.

When it was just after 5 p.m., I finally got off the computer (I was blogging!) and went into the kitchen. I pulled out my big skillet and set it on high-ish heat. Out of the fridge came the chicken strips. I opened them up and sliced them into bite-size pieces. That didn’t take too long. Then, into the hot skillet they went. I gave them a stir, letting them warm up a bit. Then, I opened up the box of Mrs. Leeper’s Chicken Alfredo and removed the sauce mix packet. I measured out the 2 cups of hot water the box called for, as well as the 3/4 cup of milk. As this meal actually has milk products in it, not wanting to risk discomfort of my tummy, I used my Silk Unsweetened Almond Milk instead. Both of these were added to the skillet and then the powder mix inside the sauce packet. I stirred it all together and brought it up to a boil. Once there…in went the noodles. I gave it another stir, reduced the heat, and covered it. My homemade gluten-free dinner rolls went into the oven and I went to work on folding the first load of laundry, stopping every now and again to give it a stir. It took about 11 minutes to cook completely and get the noodles to their perfect al dente. I turned off the heat and let it sit for a few minutes before I was ready to dish it up.

It looked and smelled amazing. But, then again, how can you go wrong when you have fake chicken and perfectly cooked rice pasta swimming in a creamy sauce? Oh, I was anticipating dinner already. I dished it up, two bowls for tonight and two bowls for another time. I snagged the dinner rolls from the oven…and served it up with a helping of this week’s Dr. Who. Because, dinner is always better when shared with The Doctor.

Anyway, I digress…

Let me just start by saying…WOW!! Just…WOW!! This actually tasted like the butter and cream-laden alfredos that I would devour at Italian restaurants all the time. Hey, I was young and I didn’t know what calories were. I just knew what I liked. And that creamy, rich, delicious sauce over the cooked chicken with the pasta was…honestly…so comforting. Like I said…comfort food. So, this…this took me back. It was that good. The sauce was amazing. Perfectly seasoned. Light. Yes…light. Let’s hear it for unsweetened almond milk. And the pasta…it was perfect. While this can be served without a protein, the Beyond Meat Grilled Chicken Strips were a perfect substitute. They really absorbed the sauce and paired well with the soft, velvety noodles. This was heaven in a bowl. And I might have attempted to savor it, but, in reality, just scarfed it down. I’m glad there is another bowl waiting for me in the fridge. That will be later this week for sure.

So, now that I’ve gone on and on about how great the Mrs. Leeper’s Gluten Free Chicken Alfredo is…let’s talk about what is inside it. Now, I am lactose intolerant, and I know people with dairy allergies…this does contain milk products. Just be aware. The ingredients are brown rice pasta, and the alfredo seasoning: whey, corn starch, salt, sour cream, Romano cheese, nonfat dry milk, Parmesan cheese, garlic powder, spices, lactic acid, malodextrin, citric acid, buttermilk solids, natural cheese flavor, less than 2% soybean oil and silicon dioxcide to prevent caking.

Now, let’s talk nutrition. Generally speaking, you get 5 servings out of this…but I made 4 slightly bigger servings with mine to keep it even. A serving, however, is 1 cup prepared. In this serving, you will be taking in 250 calories and 1.5 grams of fat. You will also be consuming 5 mg cholesterol, 480 mg sodium, and 5 grams of sugar. Finally, you will be taking in 1 gram of fiber and 4 grams of protein. All of this, however, does go up if you use real chicken and/or fake chicken or tofu. This is just for the pasta and sauce itself.

For the second time, I have been pleasantly surprised by Mrs. Leeper’s Gluten Free products. First the Cheeseburger Mac took my kitchen by storm, and now…I just want to keep eating more of the Mrs. Leeper’s Gluten Free Chicken Alfredo. It really was amazing. Great flavors, great textures, and a great dinner overall. I couldn’t have asked for a better dinner tonight. Comfort from comfort food…achieved. Thanks again, Mrs. Leeper’s.

October 19, 2014

Product Review: Udi’s Gluten Free Spicy Southwest Veggie Breakfast Burrito

Product: Udi’s Gluten Free Spicy Southwest Veggie Breakfast Burrito – $3.49+

It all began at Expo West…which I always dream about attending but know that it is highly unlikely. The best part about Expo West is that all the companies who are in attendance usually announce and promote their new products that are set to hit stores throughout the coming year. I try to follow my Twitter feed closely while Expo West is happening, just waiting for one of the gluten-free companies or a gluten-free blogger who is there to post what they are releasing or what they have seen at the booths of certain gluten-free companies.

So, when I saw not only freezer meals but also gluten-free burritos pop up from Udi’s Gluten Free…you better believe I perked up and took interest. Of course, it took until now for me to find the burritos in my area…but it happened yesterday. I made a random stop off at my local Meijer and discovered these little delights hidden in the freezer section. I scanned the boxes…seeing so many of them to choose from, but most of them with meat. And then…I spotted the two versions that did not include meat.

YAY!!

One was a breakfast burrito and the other one for lunch/dinner. My roommate spotted the Udi’s Gluten Free Chicken Apple Sausage Breakfast Burrito, so it was decided that today, after we went swimming, we’d come home and have breakfast burritos for breakfast before running some errands and whatever else needed to be done. So, I grabbed the vegetarian version – the Udi’s Gluten Free Spicy Southwest Veggie Breakfast Burrito, and we checked out.

And I was excited. My laps in the pool couldn’t end soon enough. And when they did…I changed…I drove home…and I was totally ready to eat. For real.

Preparing the Udi’s Gluten Free Breakfast Burritos is super easy. Remove from the freezer, and take out of the wrapper. Wrap the small (it is small) burrito in a moist paper towel and microwave for 1 minute and 35 seconds on high. My microwave is old…so I did it for 2 minutes to ensure they were warm all the way through. Allow the burrito to sit for 1 minute before removing it from the paper towel and devouring.

My roommate had hers done first. And as I threw mine, wrapped in a paper towel, into the microwave, I asked her what she thought. She said that the tortilla was nothing special but the filling was phenomenal. So, that was good. YAY! Made me feel good about mine as it cooked through. When mine finished up, I allowed it to sit, and then, for blogging photo purposes, I cut mine in half. It was still a little frosty on the inside, so I tossed it, now unwrapped, back into the microwave for an additional 30 seconds. That worked. Time to eat.

I sliced into my burrito, having not had a burrito in ages. Seriously. Ages. Years. Since I have been a Celiac. So…I was just…dying to try it. I took my first bite and was…slightly underwhelmed. It wasn’t bad at all. It just…didn’t have much flavor to it. It felt like it was lacking seasoning or something. A dash of something just to elevate the flavors. But…it wasn’t bad. I could taste all of the vegetables that were inside, and loved the various textures that they brought to my palate. But, I actually think the tortilla was my favorite part of mine. If I had thought about it while eating, I would have put some hot sauce on the burrito…but it didn’t even occur to me. Weird, because I always put hot sauce on breakfast things that involve veggies and potatoes and eggs. I guess I was focusing on eating it…seeing what I liked and what I didn’t. The tortilla was soft and delicious. The inside was stuffed, for sure, with all the egg whites, vegetables, potatoes, and even some cheese. It was a good breakfast, for sure. Filling and ultimately good…but I just thought a little dash of something…cayenne or salt or something…might just make it great. And…I found this more mild than spicy for sure. No spice at all. Hence…add your own hot sauce. For real.

So…let’s talk ingredients, shall we? The Udi’s Gluten Free Spicy Southwest Veggie Breakfast Burrito is best examined in two parts. The filling of the burrito is made up from cooked egg whites, roasted potatoes, cheese sauce, heavy cream, butter, water, potato flour, onions, rice starch, parmesan cheese, tomatoes in juice, poblanos, corn, cheddar cheese, jalapenos, tomatoes, bell peppers, onions, garlic, corn starch, lime juice, salt and spices. The tortilla is made from water, tapioca starch, modified food starch, sweet rice flour, powdered cellulose, tapioca syrup, palm oil, egg whites, pea protein, tapioca maltodextrin, cane sugar syrup, glycerine, gum, cellulose gum, cultured corn syrup solids, citric acid, lactic acid, salt, enzymes, fumaric acid. Whew…it’s a laudnry list of ingredients…and not all of them sound like real food, right? So…yeah…there are some chemical-ish sounding things in there…but a majority of the ingredients are real food.

As for the nutritional information, a serving is 1 burrito. This burrito will provide you with 200 calories and 5 grams of fat. Not bad for a breakfast burrito, right? You will also be consuming 5 mg cholesterol, 400 mg sodium, and 4 grams of sugar. Finally, you will be eating 5 grams of fiber and 8 grams of protein. Like I said…filling!

So, the filling wasn’t much to scream about, but the tortilla was delicious and cooked up to perfection, without getting dry and hard in the corners or anything. Love that. Would I purchase this product again…maybe…if I needed something easy and fast. But next time, I’ll have my own hot sauce ready. Don’t believe for a moment that these flavors bring any sort of spicy heat…but that is really my only complaint. A little more flavor will bring this to breakfast perfection!

October 18, 2014October 19, 2014

Product Review: Neat – A Healthy Replacement For Meat Mexican Mix + Recipe Bonus

Product: Neat – A Healthy Replacement For Meat Mexican Mix – $4.99+

For the last few issues, I’ve noticed that my Delight Gluten Free magazine has had ads for this vegan meat replacement called Neat. I was beyond intrigued and immediately went on the hunt in my local natural food stores. Sadly, but not surprisingly, no one in my area carried this product. At least not yet. I said I’d get online and see if I could order it, but, naturally, I forgot to do that. Story of my life.

I can’t help it. I have too much to think sometimes and these mental notes and reminders get lost in the shuffle.

But then…it was as if they felt the need to answer my unspoken prayer…my favorite monthly delivery arrived. Cuisine Cube’s October cube arrived in the mail and I immediately tore into it, wondering what sort of surprises awaited inside. And if you haven’t looked into ordering a Cuisine Cube yet…get over to their Web site and try it out. Seriously, this is one of the best investments I have ever made. Receiving gluten-free items from smaller and lesser known companies each month has become a treat I look forward to every month. So…if you have made a mental note to check them out, and it’s gotten lost in the shuffle…click on the link above and check it out. For real.

Now back to your regularly scheduled blog…

So, October’s Cuisine Cube arrived and one of the items inside was…you guessed it…because I’m blogging about it…Neat – A Replacement For Meat! The version included in the box was the Mexican Mix. Neat, for the record, also has an Original Mix (for burgers/chili), an Italian Mix (for “meatballs” and lasagna), and also a Breakfast Mix (for quiches and breakfast sandwiches). Let me tell you…I did this happy little dance of joy and might have squeaked a bit when I pulled that pouch out of the cube. Seriously…after reading about it and looking for it…I finally had it in my clutches!

As a gluten-free vegetarian, vegan/vegetarian meat substitutes are hard to come by. Most vegan/vegetarian meat substiutes have some sort of vital wheat gluten in them. And a lot of companies refuse to go the gluten-free route because it would “jeopardize the integrity of the product.” BOOOO!! So, up until recently, I’d just season up some tofu and work with that. But…it’s not the same.

So, what exactly is Neat? Neat is a meat replacement that is derived from nuts and other non-GMO natural ingredients. It is a product that was created by a mother of two children who decided that they were going to become vegetarians. At first she would puree beans into sauces to help her girls get the protein they wanted, but after awhile, everyone got tired of it. And that was when she got into the kitchen, experimented, and created what is now marketed at Neat.

Neat - A Healthy Replacement For Meat Mexican Mix (in a skillet with chopped onion and chopped green pepper) — Neat – A Healthy Replacement For Meat Mexican Mix (in a skillet with chopped onion and chopped green pepper)

Neat comes in this shelf-stable pouch in a powdered form. All you do to prepare it is pour the pouch into a bowl, add two eggs (or a vegan egg replacer), plus two tablespoons of water. Stir all the ingredients together and throw it into a skillet over medium heat, just as you would ground beef, for about seven minutes. To make it into crumbles, as it cooks, stir and chop it up, and what you end up with is this perfect texture of meat crumbles that is not just completely vegan/vegetarian…but also gluten-free!

Now…gluten-free and vegetarian tacos are sort of something I’m famous for. I have gotten really creative with how to prepare tacos (Tour De Taco happens often at my apartment) to make them not just gluten-free, but also meat free. And a meat replacement hasn’t been used in a long time. So, while I had a pouch of the Mexican Mix from Neat, I decided to bring back an old favorite of mine as a kid, back when I ate meat and would basically beg my mom to make this for dinner.

What I did was cook up my mom’s famous Enchilada Hotdish. Normally this is made with ground beef, but this meant I could use the Neat Mexican Mix for a different purpose. Tacos…been there, done that. Enchilada Hotdish…haven’t had that in AGES!! So, that’s what I did. I picked up a gluten-free and vegetarian can of chili and I got a roll of Teese Vegan Nacho Cheese…and the rest was vegetables and seasonings I already had at home. Perfect.

So, tonight…I pulled out the Cuisine Cube treat of Neat – A Healthy Replacement For Meat Mexican Mix and set out to prepare it. I chopped up the vegetables that were needed and then retrieved the can of chili and the vegan nacho cheese (which I substituted for the cheddar cheese soup) and had them ready with my seasoning. First things first…preparing Neat.

Super easy. I poured the powdered contents of the package into a medium mixing bowl. Then, per the instructions, I added two eggs and the water and mixed it up. It created this…sludge of sorts…but I trusted it and went with it. I had a non-stick skillet on the stove and put the Neat into it to start browning. The vegetables were also added so they could start to get soft before I added the rest of the ingredients. With everything in the pan, and heated through, I began to assemble the hotdish itself. This meant putting the “meat” mixture into the casserole dish, then layering it with tortilla chips, then repeating it. Into the oven it went to bake and about 30 minutes later…viola!! I was enjoying a version of my mom’s Enchilada Hotdish.

So…how was it?

It is not an exaggeration when I say I want to marry Neat. For real. WOW! I was SO impressed, not only with the flavor, but how great the texture it. Here is a company that is getting ti right. Going into the pan to cook, it didn’t look appetizing or promising, but it all came together. And it was the perfect meat substitute for the beef that would have been normally used in this recipe. I am thrilled with this product and think I’ll be placing an order to try ALL the Neat products. And, I also might straight-out make tacos next time. But, I figured I should really put this product to the test. Trust the hype…it’s amazing.

Also…tested it out straight from the pan on the tortilla chips and…oh…yum. Makes a great dip too! HA!

Gluten-Free and Vegetarian Enchilada Hotdish (made with Neat - A Healthy Replacement For Meat Mexican Mix) — Gluten-Free and Vegetarian Enchilada Hotdish (made with Neat – A Healthy Replacement For Meat Mexican Mix)

Let’s first delve into the nitty-gritty ingredients and nutrition of Neat – A Healthy Replacement For Meat Mexican Mix. The Mexican Mix version of Neat is made from pecans, garbanzo beans, organic whole grain gluten free cornmeal, sea salt, and spices. So, where this is meat-free and dairy-free, and also gluten-free…it is NOT nut-free. So, if you have a nut allergy…this product is not for you.

As for nutrition, a serving of Neat Mexican Mix is 40 grams and each pouch contains 4 servings. This serving will give you 21o calories and 15 grams of fat (healthy fat as it is coming from beans and nuts). A serving will provide you with 333 mg sodium and 2 grams of sugar. And, trust me, the 5 grams of fiber and 5 grams of protein will leave you feeling full…whether you’re making a hotdish or having taco night.

But…there is more!

I’ve decided, since it worked out so well, that I would share the recipe I used this product in. This is a family recipe of my mom’s and it is SO delicious!! If you are not a vegetarian, you can use 1 pound of lean ground beef…and if you can handle dairy, please use your cheddar cheese soup (as long as it is gluten-free!)…but this is how I prepared the dish tonight…with great success!!

Recipe: Gluten Free Vegetarian Enchilada Hotdish

Gluten-Free and Vegetarian Enchilada Hotdish

Servings: 6
Time: Prep 15 minutes; Cook 40 minutes

Ingredients:

1 package Neat – A Healthy Replacement For Meat Mexican Mix
2 organic cage-free eggs
2 tablespoons water
1 cup chopped onion
1 cup chopped green pepper
1 tablespoon chili powder
1 package Teese Vegan Nacho Cheese Sauce
1 can vegetarian chili (I used Amy’s Organic Light in Sodium Medium Chili)
1/2 can water

Directions:

Preheat the oven to 350° F.

Pour the Neat – A Healthy Replacement For Meat Mexican Mix into a medium bowl. Add two eggs (or egg replacer if vegan) and 2 tablespoons of water. Mix well.

In a non-stick skillet over medium heat, brown the Next Mexican Mix, onion, and green peppers. Cook until vegetables begin to soften and the Neat can be chopped into a meat texture. Add the chili powder, vegan cheese sauce, chili and water to the mix and mix well. Allow it to heat through for a few minutes to marry the flavors together.

In a 9×9 oven-proof dish, place in layers, alternating the meat mixture with 1 package of tortilla or nacho chips.

Bake for 30 minutes.

~*~*~

Thanks to Cuisine Cube and Neat – A Healthy Replacement For Meat, I was not only able to recreate a version of an old family favorite, but it tasted so much like how I remembered it tasting when I was growing up. I couldn’t have been happier tonight as I sat and devoured my dinner. I can’t wait to get my hands on the other Neat products. Talk about having a desired product land in your lap!!

Seriously…seek out this product!! I highly recommend it! The product is so versatile…beyond just a protein base for tacos. Try out the recipe above or use it in one of your own family favorites. You will not be disappointed. I promise!

October 12, 2014

Restaurant Review: Pizza Lucé, Minneapolis, Minnesota

Restaurant: Pizza Lucé, Minneapolis, Minnesota

This past week I was in Minneapolis, Minnesota. I was there for a few reasons. To visit with family. To see some friends. And to run/walk the Medtronic Twin Cities Marathon. Yes. Run/Walk. Am I ashamed of this? Not at all. This race was a warm-up. A warm up to the race I am running in 3 weeks exactly.

New York City Marathon.

And, as my training schedule was completely killed with my foot injury and then…orthodic problems…I went to Minneapolis not quite certain I’d be able to even run/walk the course. I figured, I could at least spend time with family. On Saturday morning, I was pretty certain the race was off. I went to the expo and hobbled through, getting my race number, buying new shoes, shopping, checking out the vendors and other races that were there…and the more time I was there, the more I wanted to do it. It also helped that my friend Heather was telling me I could do it. Walk the hills. Just walk the hills. And to help, she took me on the tour of the entire race course…and…yeah…I figured I could at least give it a go.

While touring the course, my aunt, Jan, and my cousin, Molly, texted me to find out dinner plans. They know that the night before the race is gluten-free pizza night. And to avoid that horrible mistake that was Pizza Ranch last time I raced in Minneapolis, Cathy did some research before we left. I heard only good things about Pizza Lucé, both on Find Me Gluten Free and in regular reviews. In fact, they are touted as “The Best Pizza In Minneapolis.” So…that had to be good right. We hadn’t thought of reservations, but as there was going to be at least 11 of us there…Molly went ahead and got that arranged.

That evening, at 5 p.m., we showed up at Pizza Lucé on West 66th Street in Richfield, Minnesota. My cousins, their significant others, and the children were all there. My aunt was the last to arrive. But there we were…me, my roomie, my bestie, my family…ready to give this place a try. I don’t think the Pizza Ranch experience will ever be forgotten. We joke about it even now. All of us who endured it.

But, as this place had not only gluten-free, but also vegan options…I was already feeling good about it. We were seated and our drink orders were taken while we looked over the menu. Heather was onboard with splittling with Cathy and I up until I said I needed the vegan cheese. Then, Cathy left it to me to choose what pizza to do (or build our own, which is an option). I was actually torn between a seasonal special or one of the signature pizzas on the menu. I was going back and forth and when I mentioned the Curried Coconut Butternut Squash Pizza (roasted butternut squash whipped with curry and coconut milk and finished with fresh red bell pepper, feta cheese, red onion, pineapple and fresh cilantro) to Cathy, she seemed very unenthusiastic about it. So, I decided to go with my other choice…the Wild Mushroom and Arugula Pizza ($18.89).

While the various orders for each of us (some of us got pizzas, some got pastas)…we all sat around and talked about tons of things. My cousin Molly had a new baby girl that I hadn’t met yet…her two boys were entertaining on the other end of the table. My cousin, Andy, just got married and he and his wife were there…so we talked wedding. We talked running. We talked family. We talked about everything. Literally.

And then…tasty food began arriving.

The Gluten Free Wild Mushroom and Arugula Pizza was set down next to me – a fantastic 10 inch gluten-free crust that was topped off with olive oil, fresh basil, arugula, caramelized onion, garlic, a wild mushroom blend (cirimini, oyster, portabella, and shiitake) and Daiya cheese (vegan!). It looked AMAZING! I mean, my mouth immediately began to water. And it was then that we realized that Heather, Cathy and I totally forgot to grab lunch today. So, yeah…we were ready to dig in.

I served 3 slices, half of the pizza, to Cathy and saved the other half for me.

OH. MY. PIZZA. GOODNESS. This was creamy, crunchy and good! Beyond good. This pizza was so delicious. I love a good white pizza and this went above and beyond what I am used to. It was so creamy because they actually got the Daiya cheese to melt down to a perfect gooey texture. The blend of flavors was classic, with the arugula adding a hit of peppery flavor to the sweetness of the caramelized onion and the earthiness of the mushrooms. I might have devoured every single bit of it. Seriously. Like hoovered it all down. I was so happy with the food here I really considered going back. They, after all, also have a gluten-free stuffed shells on the menu. Pardon me while I drool!

In a heartbeat…I would definitely return to Pizza Lucé in the future. This place beyond impressed me. And I think all of us who survived the disgusting nastiness of Pizza Ranch the year before were grateful to have delicious food and the variety of options that Pizza Lucé offered. If I had been there longer, I would have returned during the rest of my stay in Minneapolis. Seriously…so happy and can’t wait to go back next time I make it to Minneapolis!

Pizza Lucé's Gluten-Free and Vegan Wild Mushroom and Arugula Pizza — Pizza Lucé’s Gluten-Free and Vegan Wild Mushroom and Arugula Pizza

September 16, 2014

Product Review: Udi’s Gluten Free Rich & Creamy Penne & Cheese

Product: Udi’s Gluten Free Rich & Creamy Penne & Cheese – $6.99+

You know…there are certain names that I commonly trust in the gluten-free food world. And, with the exception of a couple of things (holy and small bread loaves and the original cinnamon roll recipe), one name that I have always been able to trust to serve me up something not only delicious but a close equivalent to the “real” and glutinous food is Udi’s. After all, they were the game changer when it came to bread. I hate really small bread slices though, so I normally don’t purchase their loaves. I do, however, always have Udi’s Gluten Free Bagels in my freezer. Never had a better gluten-free bagel, for sure!

So, imagine my glee when I found out that Udi’s Gluten Free was introducing some frozen meals to the market. And while these new products usually take forever and a day to reach my area, that wasn’t the case with these. I can find them in most of my natural food stores. The one I have, however, I purchased out of town and returned to my freezer in a cooler. That’s how I roll when I’m a gluten-free girl on the go!

And by on the go…I mean I drive to a lot of places that have items I don’t always see in my area. The road is my home a lot of the time.

But when I am home…when I have a rough day or am just tired…cooking something from scratch isn’t always an option. BAH. That was the case tonight. I consulted my roommate and she asked if there was anything in our crisper drawer that was in dire need of being used up. I listed off a couple of things that we had until Thursday to use. Since there was no real rush…she said to just grab something out of the freezer…either the gluten-free pizza or the mac and cheese. The pizza is from my local gluten-free bakery…and we almost went that way. But…when I said it was the pizza or splitting the mac and cheese and having it with the gluten-free and vegan garlic bread still in the freezer…she immediately wanted the mac and cheese meal because the bread was the tipping point. HA! She loves her bread. And, yes, she only eats gluten-free bread. She’s awesome like that.

So, after getting home, I tossed the gluten free and vegan garlic bread into the oven to toast. And as that was about to finish up, I pulled out the mac and cheese meal I knew we had in the freezer. Actually…what we had one box of the Udi’s Gluten Free Rich & Creamy Penne & Cheese in the freezer. Close enough to mac and cheese. I brought it back from The Raisin Rack in Columbus, Ohio, and was keeping it around for an evening such as this. Lots to do, and not enough time to spend a long time in the kitchen. This was easy. This took a total of 7 minutes to cook. I loved that.

Udi's Gluten Free Rich & Creamy Penne & Cheese (cooked) — Udi’s Gluten Free Rich & Creamy Penne & Cheese (cooked)

Simple preparation. Remove tray from box and cut a whole in the plastic that surrounds it. Place in the microwave for 2 minutes. After those two minutes are up, remove the plastic and stir. Place back in the microwave for another 2 minutes and 45 seconds. Allow to sit for 2 minutes before serving. I did that…then split the tray between the two of us.

I settled in to an episode of Chopped on Food Network and took my first bite.

And was highly disappointed. While the actual dish itself is loaded with rich and creamy unnaturally orange cheese…it didn’t actually live up to its looks. In fact, while it looked like something I could have cooked up, the first bite was just…bland. BLAND! Penne & Cheese should not be bland. Gluten free should most definitely not be bland. I was just…so let down. While I could see the black pepper scattered through the cheese sauce, the cheese sauce really lacked flavor. And, with most cases of microwave pasta…some of the noodles didn’t cook to soft goodness and were left sort of crunchy and crisp. BOOOOO!! This just left me feeling deflated because I love mac and cheese…but this was just…no good. Not one bit. When I eat something, I want it to taste like something. I want seasoning. I don’t care if it’s a frozen dish or something that comes out of a professional kitchen, it has to taste good! Or…taste like…something.

The Udi’s Gluten Free Rich & Creamy Penne & Cheese is made from gluten free penne pasta (made from corn flour and rice flour), pasteurized milk, water, cheddar cheese, butter, cheese flavor, monterey jack cheese, rice starch, flavor, citrus fiber, kosher salt, black pepper, annatto extract, and mustard flour.

As for nutrition information, the Udi’s Gluten Free Rich & Creamy Penne & Cheese serves 1 person per container. My roommate and I split it. I’m sort of glad we did…

Anyway, one serving (about 1 cup) will serve up 430 calories and 13 grams of fat. You will be consuming 90 mg cholesterol, 480 mg sodium, and 4 grams of sugar. In addition, you will take in 3 grams of fiber and 12 grams of protein. You’ll feel full…but you won’t feel like you actually tasted anything.

It’s too bad that this dish was so bland. I was really let down. Udi’s is usually so spot-on with their products, but this one just left me feeling cheated out of what should have been a delicious meal. I think I’ll stick to my homemade mac and cheese from here on.

Half a serving of Udi's Gluten Free Rich & Creamy Penne & Cheese — Half a serving of Udi’s Gluten Free Rich & Creamy Penne & Cheese

August 26, 2014

Product Review: Schär Gluten Free Multigrain Bread

Product: Schär Gluten Free Multigrain Bread – $4.99+

For all those different gluten-free bread needs, I often turn Schär. Not only has Schär put out a variety of bread products on the market, they make sure that the products that they do put out are up to their high standards. This is why when I need sandwich rolls or ciabatta or even baguettes…I head to the gluten-free bread section and pull one of these products off the shelf. Yes. Not frozen. I get so tired of having to thaw out my bread…but without preservatives and the like, gluten-free products don’t keep for long if they aren’t refrigerated.

Schär specializes in the development and production of foods for people with special dietary needs, with a goal of becoming a leader in that field. They have very much established themselves as a leader in the gluten-free foods out on the market. They are certainly one brand that I never hesitate to purchase, even if I’ve never tried the product. And since Schär guarantees the highest safety standards in the manufacturing of their products, you can rest assured that you won’t have any contamination from their products. They aim to produce quality and delicious products that ensure the consumer a balanced nutrition and quality of life through their restrictive diet.

In the past, I have often used Schär Gluten Free Baguettes, Ciabatta Rolls, Sandwich Rolls, Cinnamon Raisin Bagels, Table Crackers, and even some of their sweets, like their Chocolate Hazelnut Bars.

So, when my roomie and I spotted a loaf of the Schär Gluten Free Multigrain Bread at Wal-Mart on sale, we couldn’t pass up that deal. So…we purchased it. And I was already coming up with ideas for sandwiches and the like. I was excited to try it. Honestly. I had my usual brand (Rudi’s Gluten-Free Multigrain Bread) already open, so I didn’t immediately break into my loaf from Schär. Until last night.

You see, last night the Series 8 premier of Doctor Who was playing at my local movie theater. I wanted to keep dinner light and easy so we could get out the door and get to the theater in time. So, I opted to make one of my vegan gluten-free grilled cheese sandwiches. Yummy. I try to enhance the sandwich by adding items to it. No time to get really creative, so I sliced up the rest of a tomato and added it to the sandwiches. I spread Earth Balance onto the slices of bread, put the cheese and tomato on and placed it in the skillet to toast.

The first thing I noticed about the Schär Gluten Free Multigrain Bread was that the slices are very small. If you are familiar with Udi’s Gluten-Free Bread…then think about slices about that size. I’ve grown used to this when I branch away from my standard bread…so…I won’t hold it against Schär. It toasted up nicely on my skillet and the vegan cheese melted as well as vegan cheese can melt. Once each side was toasted, I served up one sandwich to my roommate and one for myself.

Gluten-Free and Vegan Grilled Cheese Sandwich using Schär Gluten Free Multigrain Bread

She took the first bite and I asked her what she thought of the Schär Gluten Free Multigrain Bread. She said it was “pretty good.” I think she did actually like it, but prefers our usual Rudi’s brand when it comes to sandwich bread. And…I agree. However, that’s not saying that the Schär Gluten Free Multigrain Bread isn’t good. It is. In fact, one aspect of it that I did quite enjoy was the wholesome flavor that came with each bite. It almost reminded me of wheat bread, back when I could eat it. I don’t think my sandwich was the best vehicle to test this bread out on, however.

So, tonight…I gave it another test run. And this time, I used it as a base for a Gluten Free Avocado Bruschetta with a Green Sauce (which I made from kale, fresh basil, olive oil, red wine vinegar, and some salt and pepper). Oh…oh…this was a game changer. I toasted the bread, dry, in the oven for about 10 minutes. It came out a gorgeous golden color…not burned or charred on any of the edges. Perfect. I put the Green Sauce on the bread then topped it off with the chopped avocado. My first bite…and…oh…oh yes! YES!! This was brilliant. This was what that bread was made for. And it turned out the smaller size was perfect for the amount of topping and chopped avocado that I had. Each bite had every flavor and the savoriness of the bread just elevated this dish even higher.

It was the more complex dish that truly won me over with the Schär Gluten Free Multigrain Bread.

So, let’s talk ingredients, shall we? A loaf of Schär Gluten Free Multigrain Bread is made from water, corn starch, rice flour, rice starch, soy flakes, potato starch, buckwheat flour, soy bran, rice syrup, soy protein, palm oil, psyllium seed husk (vegetable fiber), millet flakes, yeast, beet sugar syrup, sugar, hydroxypropyl methylcellulose (emulsifier), apple extract, salt, calcium citrate, citric acid, tartaric acid, folic acid. This loaf of bread is gluten-free, wheat free, lactose free, dairy free and egg free. It is also cholesterol free.

As far as nutrition goes, a serving of Schär Gluten Free Multigrain Bread is 1 slice of bread. One slice of bread provides you with 80 calories and 1 gram of fat. In addition, you will be consuming 125 mg sodium and less than 1 gram of sugar. Love those stats. Finally, you will be taking in 1 gram of fiber and 2 grams of protein. The bread won’t leave you feeling full…but it won’t make you feel like you hardly ate either.

So, while it wasn’t exactly love at first bite with Schär Gluten Free Multigrain Bread, I came around. It just took a second tasting to really value the texture, flavor, and overall feel of this bread. Yes, the slices are small, and yes…it can be tough without some toasting or warming…but in the end…a definite quality product I would be proud to purchase again!

Gluten Free Avocado Bruschetta with Green Sauce using Schär Gluten Free Multigrain Bread

August 17, 2014

Restaurant Review: Blaze Pizza, Louisville, Kentucky

Restaurant: Blaze Pizza, Louisville, Kentucky

What’s the deal with restaurants and that tasteless, pre-made, pre-packaged gluten-free pizza crust? It’s so rare to actually receive a freshly made pizza crust…unless you happen to have a specialty bakery in your area…like I do. But, not everyone is that lucky, and those who aren’t are usually left to those cracker crust gluten-free pizza shells that it seems every place serving a gluten-free pizza uses.

That was what I was prepared for when my roommate and I decided to try out the newest (small) franchised chain and place to offer a gluten-free pizza option in Louisville.

Blaze Pizza.

I had heard things about Blaze Pizza. Good things. My good friend, Harry, raved about the place, telling me all about how it’s like a Subway or Qdoba for pizza. And that they offered a gluten-free crust. I had heard that they offered a gluten-free option and had definite interest in checking it out. Instead of my normal Saturday breakfast, my roomie and I skipped the gluten-free bakery and made plans to meet Harry for lunch at Blaze Pizza.

Unfortunately, Harry’s appointment he had prior to the lunch meeting was running over and he had to cancel. So, it was just Cathy and I on Saturday. And our first experience with Blaze Pizza.

Blaze Pizza prides itself on exceptional quality pizzas that are fast-fired (3 minutes!) and cooked to perfection. It starts with made-from-scratch dough and then topped with either some of their classic toppings…or you can build your own. Whatever you like from there healthful, artisinal ingredients. It’s up to you. And then, they are placed in a hot oven…3 minutes later, you receive your pizza, crust thin and perfectly crisped…and you’re ready to dig in. That’s Blaze Pizza.

So, when Cathy and I stepped inside, I was expecting the usual song and dance. Order a gluten-free pizza and watch that pre-made crust get unwrapped and settled onto a tray to help keep cross-contamination to a minimum. But…that’s not what happened. We ordered the gluten-free pizza (extra $2.00 for gluten-free crust) and immediately the cashier asked if it was a preference or an allergy. I told them it was an allergy, that I was a Celiac, and even though I was about to ask for a glove change, he instantly said, “Would you like us to do a glove change?” I blinked. I might have stared surprised for a long second. “Um…yes, please. I was just about to ask!”

So, as he called back to the girl for the gluten-free crust he said…”GLOVE CHANGE!” The person who was working these amazing pizza crust presses (I so want one…it takes a heap of dough and presses it into a perfect 11 inch thin crust) changed her gloves and reached for the gluten-free dough. YES…DOUGH! It went onto a special tray and then into the other (and I’m assuming dedicated) pizza press. In a quick second, fresh pizza crust was settled onto a wooden plank in a special tray and set for saucing. The cashier reminded the people on the line (who were busy with a large party ahead of us) that they needed a glove change. But, instead, to make sure it happened, the girl running the pizza press, who had just changed her gloves, went ahead and asked me what sauce I wanted.

Here was where I thought I was going to have a problem. I was watching as the saucing station would ladle one of their six sauce options onto the dough and then use the ladle to move the sauce around the dough. As a Celiac, I was beyond curious as to how this was going to work and was going to ask the sauce people as my tray moved. But instead, my pizza went to the end of the line with a separate sauce station. I wanted the red sauce. So, the untouched sauce went onto my gluten-free crust. I was asked what cheese, and I ordered the vegan cheese (extra $1.00 charge) and the pizza press girl with the clean gloves loaded up the pizza with the vegan cheese. Then I added the toppings i wanted…which were red onions, roasted red peppers and mushrooms. We got a sprinkle of dried oregano over the top and it was set to go into the oven.

All together, the build-your-own pizza was $7.00 even for unlimited toppings. With the added cost of getting the gluten-free crust and the vegan cheese, the pizza ended up running $10.00. Cathy got a fountain drink and I got a bottle of water and we went to take our seat. Cathy had me save a table while she went to watch the pizza get fired.

The glove change was written on the paper that the pizza dough is placed on. Cathy watched as they paced the pizza into the oven on one side of the oven away from the other pizzas. They were constantly moving the pizzas around, but they kept mine segregated from the rest. As the pizza was about to come out, the oven person noted the glove change on my paper, so before he touched the paper or anything else, he took off his gloves, washed his hands, and put on fresh gloves. Then he moved the pizza off the silicone tray onto the paper and reached over to the far end of his station to grab a fresh set of tools (cutter, tongs) all with bright red handles, which I am assuming was for gluten-free orders because they were on the opposite end of his station. He sliced up the pizza to order, not touching any other order, pizza, or tools until he was done with my order.

I was impressed.

So…now came the moment of truth. How would this pizza (of my own creation) taste? For the record, Cathy and I decided to call our pizza creation the “Comrade Pizza” because (with the exception of the mushrooms) every ingredient was red. HA! Get it?

I wanted to dig right in, so I took a hot slice of pizza, immediately noting the beautiful, crisp, and charred crust. My mouth was watering. And with one bite…I knew…I was now in love. My God…what a difference a crust made from fresh dough makes. This was phenomenal. I loved hearing that crisp crust crunch with each bite, without it tasting manufactured. Those cracker crusts often just taste…bland. This had flavor. This was crusted to perfection. This was…pizza magic. Seriously good pizza. This was also the best I had ever seen the Daiya vegan cheese melt into an ooey-gooey mass of cheese goodness on a pizza. Seriously. It looked like real cheese.

Not only was I impressed with the pizza at Blaze Pizza, I was more than impressed with the care that the employees and the owners put into keeping those who have a gluten allergy as safe as they can. Honestly, I went in there a bit nervous about my meal…but my fears were immediately put to rest. I would, with confidence, return to Blaze Pizza again and enjoy another fantastic pizza. And I intend to do that. Because I still have to get some pizza with my friend Harry.

Maybe this week. I might be craving…already.

Thank you, Blaze Pizza…for the fantastic experience. I swear…I will be back!

The “Comrade Pizza” from Blaze Pizza in Louisville (gluten-free crust, red sauce, vegan cheese, roasted red peppers, red onions, mushrooms)