Hi! Biting into a thick, hearty gluten free scone, muffin, or other pastry can be sheer heaven for those who haven't tasted pastry in awhile. See the home page for my post about a gluten free pastry making in Topsham, U.K.

Click: Gluten free at a famers' market in Topsham, homepage! 

Who makes your fave gluten free goody?

Coffee, thank goodness, is gluten free. But what about the creamer? Powdered or liquid, it's always probably going to contain artificial and natural colors and flavors, at the least -- so I avoid it. But, If it's a liquid creamer, it will often be poured into a benign-looking creamer container by the hostess -- just as real cream would. So, you'll have to ask, and will most likely be opening the hostess' fridge, heading for the skim milk as an alternative! Does anyone know of a GF creamer?

Right in the thick of the busiest time of year, Deanna got out the e-mail for the potluck, and eight of us gluten free types contributed cornbread and quinoa, carrot and parsnip soup with a snap of ginger, coffeecake and banana bread, mini muffins, and two kinds of cheesecake: pumpkin and rhubarb! Pecan pie looked and taste delectable -- just like those you'd buy in an upscale store. Haley's Corner Bakery (253) 852-4486-- a gluten free bakery in Kent, Washington, was also a real star: it was either the owner or one of the employees who actually drove to someone's front door (Christie's, Debbie's, or Carolyn's, I don't quite remember) to drop off large cookies with icing on top and packages of traditional gingerbread men. I sampled Haley's scones at the GIG (Gluten Intolerance Group) conference in 2009, and they were amazing -- I mean, drop dead scrumptious! Nancy and Bob were also at the potluck. By the way, we meet at Marlene's in Federal Way -- a great natural food store!. Pictures to follow -- as soon as I download from my camera!

The best discoveries are often spontaneous and serendipitious. Stopped in to Issaquah Coffee over the weekend, post-writer's get-together. Was looking for someplace just like it: one-of-a-kind, cozy, perfect for grabbing a latte/ matte, catch-up coffee. Didn't even ask about gluten free pastries; was watching my friend's child. Then, started talking with a nearby patron about this site, and, "voila" the magic words, "gluten free pastry" were uttered. Soon I was up at the front, quizzing about the gluten free offerings. They vary, but I was told that they're likely to have at least one gluten free pastry item every day.

Who does the GF baking for Issaquah Coffee? Flying Apron, a Seattle producer of many gluten free items.  I've been eating Flying Apron fare for years, and it's luscious! I've had various cookies and muffins when I used to stop in at their tiny location near 45th and Brooklyn, in the University District (I think they've moved since). I even ordered an entire gluten free cake at one holiday and froze the leftover for several weeks, nibbling when I needed a chocolate fix. 

Sipping on an Americano (excellent, by the way -- truly -- I'm a coffee snob), I talked with Crystal -- the patron I'd met -- about Twitter (I'm a neophyte -- my address, "gfsafari and glutenfreesnob"). Took some excellent photos of Issaquah Coffee's Christmas/holiday decorations -- but I have yet to download the photos.  So, in the meantime, go to their website, because it's warm and inviting and great -- with a delectable cup of espresso on the front! 


Issaquah Coffee, (425) 677-7118.

This article covers celiac disease, the difficulty of adhering to a strict GF diet and the fact that, despite the difficulty, the person with celiac disease or other intense gluten intolerances/sensitivities/allergies doesn't have much choice! It discusses the fact that GF has now become a "fad diet" embraced by celebrities (noted with amusement by those of us who have had to adhere to a strict GF diet for several years, particularly before anyone had ever heard of it!!) Here is my comment (I've tried to post comment to the article for about a half hour now; I haven't been able to figure out the membership system and not sure whether my comment will ever actually get posted):

"This article is right on target -- I have celiac disease and I know first hand how difficult it is when you must know the derivation of every last morsel put into your mouth. This is why I started this site!

I believe that whether you are eating gluten free because you have to or because you want to, I maintain that you should be able to eat gluten free anywhere. With estimates that celiac disease affects at least 1/133 people (and, of course, many people who eat gluten free do so because they are gluten sensitive, allergic, or intolerant for other reasons besides celiac disease) the option to eat gluten free food is not just a nicety, but a necessity. 

There is also a concern, which I need to research myself, that the varieties of wheat have been bred to contain more and more gluten in recent times -- and that, as the gluten protein is large and can be difficult to digest, that this has caused even more people to become gluten intolerant. 

Please note also, in another item posted on my site, that among adults diagnosed with celiac disease, some research has shown that some adults do not ever fully recover -- in other words, even on a strict GF diet, the intestine doesn't necessarily heal itself. Much written about celiac gives the impression that everything is A. OK once one begins to eat GF -- in fact, I once had a gastroenterologist actually tell me that my intestinal tract would be healed within 5 days of beginning the GF diet!

That being said, I don't have anything against gluten. And, if I could eat it, I probably would, now and then. Particularly when I sit down with some people at a nice restaurant, and they bring a basket of still-steaming crusty artisan bread, with a little plate of balsamic vinegar and oil for dipping, I feel really . . . well, hungry(!)

But wouldn't it be nice if it became de rigeur to bring both GF and glutenized bread???

Very open to suggestions on my site! http://www.glutenfreesafari.com/

twitter: gfsafari

Thanks, K"


-- and thanks to "Erin" for posting on Twitter!

http://www.womenshealthmag.com/nutrition/gluten-free-diet

These grains, according to various nutritionists I've heard at conferences, are much better for you than many of the white, refined, gluten free grains. This article in the Canadian National Post tells you all about it! (But spelt, featured first in the article, is not gluten free!)


http://www.nationalpost.com/news/canada/toronto/Against+grain/3553452/story.html

Just talked with Amir Razzaghi, the owner. The restaurant offers an extensive gluten free menu - not only pizza, but also garlic bread. pesto, and pita bread, split pea and chicken artichoke soup; and several salads, including ceasar! Here's the link to the menu:

http://www.romiospizza.com/menu/gluten_free.html


He'll be emailing me back replies to several questions; update later! Thank you to Mike, for pointing me to the article he saw in Phinneywood.com. 

Hi! Met some fascinating people at a media event last night, including the owner of an authoritative site about health, with a focus on Seattle! I'm sure you'll find many things here of interest!

http://mylocalhealthguide.com/

How many of you want to bring something festive and gluten free to the next party you attend? Not only to show others that if they cook gluten free for you, they might actually want to nibble on the batter themselves, but also to have something great to eat, yourself? Well, thanks to a wonderful person in one of my gluten free groups, who alerted me to the link, "Living Without" magazine has graciously provided a link to download, free, UNTIL CHRISTMAS EVE ONLY, its E-Book for gluten free holiday cookies. This publication is also sponsored by Bob's Red Mill. You know Bob's. They make lots of gluten free flours.  


Yeah!!! "Living Without" is a wonderful publication: "a lifestyle guide to achieving better health," according to its website. It covers news about gluten free food, but addresses other food allergies, sensitivities, and intolerances as well.


As I just downloaded the e-book myself, I haven't made any of the recipes, but I bet they're good! You will have to go through the checkout process on the website even though the book doesn't cost anything. Happy baking! Here's the link:

https://secure.livingwithout.com/subscribe/multiproduct.html?t=BRM_eBook_em1#ebooks