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Vien Dong—Celiac Safe Asian Eats

I’ve heard a lot of good things about this little Vietnamese and Chinese food joint in the “International District” out on Sprague Ave., but a few barriers had always kept me from trying it. First, Asian food, at least the kind you find in many American towns, is usually soy sauce laden, a big no-no for a strict gluten free diet. My second hesitation was my concern about the language barrier. It can be difficult enough sometimes communicating allergy, ingredient, and cross-contamination concerns to a server or cook whose first language is English. So I started with a phone call and an overview of my dietary restrictions for the very sweet lady who answered the phone. After a long pause, she responded to my standard gluten-free spiel with a pleasant but firm request: “I don’t understand, please call back in half hour.”

Not 15 minutes later, the phone rang. It was Nick, her son, calling to see what I was asking. How is that for customer service? The lengthy conversation, while he read ingredients to me and warned me not to eat the pulled pork, culminated with him suggesting that I bring my own soy sauce. That was enough to convince me to give Vien Dong a try.

When we rolled up for lunch, I asked for Nick (highly recommended for all allergy customers) and handed over my big bottle of gf soy sauce. We ordered the fresh wraps sans pulled pork and his suggestion: tofu and veggies in a lemongrass seasoning all prepared in a clean wok. The tightly wrapped, fresh veggie rolls arrived with a sweet peanut sauce. Totally affordable at $2.50 for two rolls.

Fresh Rolls

Then came the brimming-over-the-edges bowl of stir-fry and rice noodles. The colors were bright and fresh. The flavor was mild, allowing the taste of red peppers, peas, mushrooms and tofu to be enjoyed. As I dug through the noodles, I discovered shredded lettuce and mung beans. A nice crunchy surprise.

Tofu and Veggies in Lemongrass Sauce

When Nick came out to ask how we liked our food, I remembered to ask about how the rice noodles are cooked. Depending on the day, they might be cooked in the same water as the wheat noodles. Nick’s eyes got big as he realized it could make me sick (not his fault at all). He asked me to make sure to ask for noodles cooked in fresh water next time. I will and suggest you do the same!

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Grocery Outlet: Good Deals on Gluten Free

A shopping trip at Grocery Outlet is sort of like a treasure hunt. It’s not the kind of store you can reliably run to for a specific item you might need, although the new downtown store near Browne’s Addition seems to have more variety than the other two Spokane stores. Grocery Outlet is typically more of an experience scouring each self as you wander up and down each isle. Little gluten-free treasures can be found quite easily if you are willing to take some time to scan each item and look at labels of promising looking finds. It’s also a good place to stock up on naturally gluten-free basic ingredients like organic olive oil, rice, beans, quality cheeses, gf pasta, spices, juice and other drinks, and on and on.

On our last trip to the downtown store, we found some old favorites and new surprises. At least lately they have always seemed to have stacks of awesome gluten-free corn pasta at a great price (don’t tell too many people). Of course we stocked up. Then we stumbled upon some great gluten-free snacks: Boulder Chips, Wild Riceworks Chips, Indiana Popcorn, Lara Bars, and sugar-free, gluten-free Hansen’s soda.

Boulder Chips, Lara Bars, and Wild Riceworks

In the deli isle we hit the jackpot of gluten free organic cheese. Right next to the cheese we found gluten-free double chocolate pudding (it’s delicious).

Chocolate Pudding

The freezer case is filled with impressive quantities of gluten-filled foods, but if you take the time to pick your way through it all, you’ll occasionally be rewarded with gluten free frozen dinners, organic veggies, and gf meats.

Freezer dinners worth eating.

Organic Frozen Veggies

My favorite item we found this time was organic gluten free hairspray. And what a deal!

Organic Gluten Free Hairspray!

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The Savory Side of Taste

Every Thursday downtown Spokane’s Taste Cafe dedicates a section of their deli case to gluten-free baked goods. They are amazing, and you don’t want to miss out on another Thursday. I’m serious. But this review is about their salads and other savory selections.

One of the co-owners of Taste is gluten free, so the items marked on the menu have been crafted to be free of any gluten ingredients and are prepared carefully to avoid cross contamination. Employees have also been well trained in gluten awareness. Knowing that you are safe at a place like Taste allows you to relax and enjoy your food even more. Like many restaurants that serve both traditional and gf items, be sure you tell them you are gluten free, or they might put a delicious, but full-of-wheat, roll on your plate.

My favorite Taste temptation is the Curried chicken salad. Big chunks of chicken breast are paired with apples, peas and other veggies and are tossed with a creamy dressing that is delicate enough to allow you to really taste all the ingredients. Another good salad is the lentil salad filled with basil, feta, tomatoes cucumber and green onions. This vegetarian dish is filling enough for a meal. If you are looking for something warm, try the Moussaka, a flavorful Mediterranean dish served hot, bubbly, and delicious.

There are a few other important things to note about Taste besides their incredible gluten-free baked goods, salads, and other lunch selections. The owners are among the most dedicated I have ever seen to local ingredients and supporting local family farms. They also deliver and cater.

Yellow Lentil Salad

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Gluten Free Cooking Class in Coeur d’Alene

Pilgrim’s Market, Coeur d’Alene’s organic, natural, and gluten-free food central, is hosting a gluten free cooking class the evening of March 29 that promises guidance on how to make some simple gluten-free dishes and desserts. The chefs from Namaste Foods in Sandpoint will be demonstrating a range of gluten free recipes. For those of us who struggle in the kitchen, the class will offer tips to make gluten-free cooking fun and easy. If you love to cook, this looks like a good way to get your taste buds dialed in on some new flavors. Registration is necessary as space is limited and classes tend to fill up quickly. Check out details below or visit Pilgrim’s online.

Date: Thursday March 29, 2012, 6-7:30 PM

Event: Simple & Crowd-Pleasing Gluten Free Cooking Class

Speaker: Namaste Foods, LLC–Daphne Taylor

Description: Learn how to make truly delicious gluten free food that’s fast and easy and sure to please EVERYONE. Come join the chefs from Namaste Foods in Sandpoint, ID for a fun night of cooking and creating. Eating gluten free has never tasted so good! Featured recipes will include BBQ Chicken Tenders, Mexi-Cal Pasta Salad and Chocolate Banana Cupcakes.

Please register by 3/26 by calling (208) 676-9730.

Namaste Chicken

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Lindaman’s Gluten Free Gourmet

Lindaman’s has been a cozy lower South Hill fixture for gourmet soups, salads, entrees, desserts, and drinks for as long as I can remember. Over the past couple of years, they’ve expanded their offerings to cater to Spokane’s ever growing gluten-free community. And they’re getting better at it all the time.

This warm and inviting bistro has clearly marked gluten free dishes on the signs that are attached to each item in the deli case. The rotating selection usually has a few warm dishes that are gluten free. They also have a quality selection of gf salads. When ordering anything make sure to tell them you need it gluten free, and they will take extra care to avoid cross contamination. Main entrees come with a salad and in the old days a roll was included (that policy has changed but it never hurts to remind them that you need your food gluten free).

Kitchen Prep

My favorite gf thing on their menu is the wild rice casserole. It’s rich and creamy with little bites of vegetables. A much healthier and tastier alternative to mac and cheese but with the same comfort food feel. I like this dish so much I’ve tried making it at home, although my concoction never comes close to the real Lindaman’s thing. The twice baked potato is also delicious, and the chicken tenders with a side of Asian chicken salad is also a satisfying, flavorful gf choice.

Twice as good

Chicken Enchilada

Based on past experiences, it’s worth noting that they do make an excellent effort to provide quality, creative gluten free options but that they have a few kinks to work out before being totally safe for those of us with serious gluten allergies. For instance the oatmeal chocolate chip cookies are marked gluten free, but are made with oats that are not totally gluten free. I learned this the hard way. But don’t let this keep you away. Be diligent and ask questions and hopefully increased awareness of gluten allergies and the availability of pure gf products will help their menu get even better.

In the meantime, there’s plenty of sweet and savory treats to try whenever you’re looking for a gluten-free gourmet fix on Spokane’s lower South Hill!

Dessert

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Opa! Mediterranean Cuisine: Gluten-Free Food for the Gods

Our first impression of our inaugural dinner outing up north to Opa! wasn’t what we’d expected from a north Spokane restaurant tucked in amongst the Newport Highway’s strip mall chaos. The atmosphere was much more genuine, warm, and comfortable than I had imagined. It felt like we’d stumbled into an authentic family run restaurant with a real connection to the Mediterranean.

Being Valentine’s Day, we started off with drinks. The champagne was poured in a glass with ice (perhaps a Greek preference?). They also have New Planet GF beer in case that sounds like a better beverage to wash down a gyro or plate of pizza. While we deliberated over the menu (which doesn’t have GF items marked but, as the server explained, most of their items can be made gluten free) we relaxed and soaked up the intimate atmosphere. The server was cheerful and attentive in a motherly way, making sure that all her customers were happy. The live accordion music was unexpected but amazing (they have regular live music on the weekends).

Once we finally made up our minds and ordered, it wasn’t long before the large portions of thoughtfully seasoned and delicious food arrived.

greek salad

The Greek salad was crisp, fresh, and flavorful. The pizza (with locally made Fusion Flour crust) was by far the best gluten-free pizza I’ve had in Spokane outside my own kitchen. And the gyro, a Fusion Flour gluten-free pita stuffed with rich strips of lamb and fist-drippingly drenched in delicious tasiziki, was reminiscent of the gyro stands we ate at in Greece back before I was diagnosed with Celiac disease. The opportunity to try so many different, flavorful dishes that you can’t find anywhere else in gluten free form in the Spokane area makes Opa! a must try for anyone on a gluten restricted diet.

greek pizza

Our meal at Opa! made for a memorable Valentine’s Day date that we continued to enjoy via leftovers the following day. The food and the experience were nothing short of fantastic.

Check Opa! out at online for a look at their menu, which as of this posting, unfortunately doesn’t indicate which items can or can’t be made gluten free.

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Wild Sage Bistro-Gluten Free Gold

Gone are the days of watching your dinner companions eating warm bread in front of you, while you wait for your meal. Downtown Spokane’s Wild Sage, hands down one of the city’s most renowned restaurants, now bakes their own gluten-free bread in house, making it one of the best gluten-free friendly fine dining destinations as well.

golden buns

These little golden buns are full of nutty flavor and will easily trick your taste buds if you’re anticipating the not-so-appetizing gluten-free texture of many commercial GF breads. They’re so good you might even worry for a moment that you were served the wrong bread. But relax and enjoy these tasty treats (baked in a highly cross-contamination aware kitchen) while you peruse their gluten-free menu.

gluten free menu

The appetizer selection was also tempting with items like a Poblano-Artichoke Dip, Tapas Sampler and White Cheese Fondue. We picked the sampler, and for my veggie friend, they adjusted the plate. We were melting in our chairs with goat cheese, olives and artichokes, pears poached in wine and cloves, house made crackers, and sweet chili shrimp. Each bite was amazing.

Tapas Sampler

The kitchen is also willing to modify other items on the regular menu whenever possible and in our case the server suggested a gluten-free and vegetarian dish, lentil cakes with roasted vegetables, that wasn’t even on their menu. That sounded perfect. Our meal arrived with two generous cakes that held their shape on the plate beautifully. The flavors were delicate enough to pick out specific ingredients. The lentil cakes were served with a warm, savory tomato sauce and a side of roasted root veggies.

Root Veggies and Lentil Cakes

Although we really didn’t have room for more food, the coconut cake sounded too good to pass up. The white cake came sitting in liliquoi sauce. The tart flavor of the sauce paired perfectly with the sweet cake, and the toasted coconut flakes added a nice delicate crunch. An amazing finale to a perfect gluten-free dinner.

Coconut Cake

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Local Love: Hallett’s Chocolates Perfect Gluten Free Valentines Gift

Looking for a tasty local treat for your gluten-free sweetie this Valentine’s Day? Well you’re in luck. Spokane’s Hallett’s Chocolates made-from-scratch chocolates and candies are all built from the ground up with no gluten ingredients according to Halletts. You can order directly from their web site or visit their factory on the North side or satellite store downtown for a last minute Valentine’s Day purchase and have your pick of truffles, assorted chocolates, caramels, brittles, toffee, and other delectable, hand-made sweets (some are even sugar-free too).

Chocolate on Display at Riverwalk Location

Thanks to Kari from Hallett’s who took time out from the busy V-Day rush to answer our hounding questions about possible hidden gluten ingredients and cross contamination concerns. While they don’t label their chocolates “gluten free” anywhere at their retail store or on their website (something they should consider given the growing GF customer base), we felt confident enough from their answers to test a couple of espresso caramel milk chocolates on an uber-sensitive celiac stomach. Of course they tantalized the taste buds without tormenting the intestines. Do be on the lookout though for a few candy offerings they sell (licorice and cookies center items) from other manufacturers that contain gluten but never come in contact with Hallett’s products and include an ingredient list on their label.

Hallett’s Chocolates have been around in the Spokane area for over 30 years and have time tested, award winning recipes that will make a Hallett’s Valentines gift something special.

Hallett’s factory (Northside): 1419 E. Holyoke, Spokane WA 99217, 509.484.6454 cs@hallettschocolates.com

Riverwalk store (next to Northern Lights Brewery in the University District): 1007 E. Trent, Spokane WA 99202, 509.487.3238
csriverwalk@hallettschocolates.com

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Spokane’s “Best Asian Market” Lives up to Its Name

It’s great to see new Asian markets popping up around Spokane, but one of our favorites for authentic and inexpensive gluten-free Asian ingredients is the “Best Asian Market” (formerly known as the Bay Market). It’s a short drive or bike ride from downtown Spokane at 2020 E Sprague Ave, and the shelves are stocked with staples from around the Far East. Few items are labeled “gluten free,” although most products have relatively simple lists of ingredients without questionable fillers and mystery substances. Some products list allergy information, and then of course there is an entire produce and cooler section with amazing and exotic greens and other vegetables, tropical fruit and fruit drinks, eggs and meats, and herbs and spices that are, of course, all naturally gluten free.

Varieties of Rice Noodles

One of the best things about the Best Asian Market is the shopping experience itself, including the friendly staff and customers. On a recent trip with a gluten-free friend of mine, we stalked the isles slowly, enjoying the foreign colors, shapes, smells, and labels of products and foods from around Asia that you just won’t find at a conventional American grocery store. Of course we were also on the lookout for any previously undiscovered gluten-free items hiding on the crowded shelves. Some gluten free favorites we recommend picking up on your next trip to the Best Asian Market: sushi rice and jasmine rice, amazing Thai curry pastes, great deals on quality canned coconut milk, gluten free soy and fish sauces, tapioca and rice wraps, rice and other gf noodles, millet and other gf grains, chili sauces and vinegars, eggplant and Asian greens, and good firm tofu.

Mmmmmm, mochi.

Rice Paper Wraps

Check out their web site for a look at some of their products—they even have a picture of a bottle of gluten-free soy sauce! Or give them a call at 509-534-9300.

gf grains + antioxidants in one cup

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Updates In Progress

Oops! We are updating our content to bring you even more gluten-free goodness. Check back soon, and sorry for the inconvenience.

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Indaba, in the WC (West Central)

One of the reasons I love the little coffee house in my neighborhood is the service. The owners of West Central’s Indaba make each gourmet cup of coffee personal. As a fan of really strong eat-it-with-a-spoon coffee, they really hit the mark there. They don’t have drip, but they press or aero press individual mugs of steaming, strong coffee. They are so exact about the process that grounds are weighed before they go in the press, and the water has to be an exact temperature. It may take a few minutes longer, but it’s definitely worth the wait. The specialty drinks are stirred up with house made syrups and gourmet chocolates. And they know their ingredients. The mocha is totally gluten free, but the Mexican mocha is not. Make sure you ask before ordering.

Indaba has also recently included gluten free muffins to the menu. Delivered fresh each morning from a dedicated gluten free bakery in the neighborhood, these tasty muffins are dense and filling. The varieties include orange-cranberry and chocolate. Of course I picked the chocolate, and discovered big chunks throughout the muffin. These baked goodies are not overly sweet and perfect with any Indaba coffee drink.

Chocolate Muffin

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Better with buns: Red Robin finds Udi’s

I first tried downtown Spokane’s Red Robin gluten free offerings several years ago and have had mixed feelings about the experience ever since. I was impressed by the printed menu with an expiration date and specific GF items listed. And their attention to cross contamination detail: they used a separate fryer for the fries. But I was less impressed with the selection and quality. Burgers came wrapped in lettuce, which is better than being served a dry hunk of lonely meat on a plate, but it wasn’t the same without a bun.

Fast forward a couple of years and Red Robin’s gluten free options have become popular enough that they have ditched the lettuce wrapping in favor of a real gluten free bun for their burgers. The Udi’s bun not only tastes good, but now you get to feel like a normal person eating a burger instead of a messy lettuce and beef taco.

The other new update? Red Robin has re-formulated the seasonings they use on their fries and other food to be completely gluten free. Although they don’t seem to be promoting these changes very well on their web site, it’s obvious they are making a serious effort to make some of their food safe for celiacs.

My recent Red Robin lunch visit with my mom was a pleasant surprise and a great example of the increased awareness and attention many national chains and locally owned Spokane area eateries are paying to the growing base of customers living gluten free. The super friendly server explained many of the gluten allergy related changes to the menu and happily entertained our dietary related questions. They also offer a kid-friendly gluten free menu that includes a beef or turkey burger, chicken on a stick, or a custom meal designed from the adult menu.

Guacamole Burger

Five Stars:

Ecuador: A Gluten Free Paradise

Our trip to Ecuador snuck up on me so fast, I was on the plane before I had time to do any research on the local cuisine and gluten free options. My bag had some Kind bars and I hoped for the best. As usual, Delta Airline’s food was full of gluten (Alaska has gluten free, vegan Tapas packs for sale on board). But soon enough we landed and set out down the cobblestone streets of old Quito in search of our first Ecuadorian meal.
Authentic Ecuadorian food, I quickly learned, largely lacks two things: vegetables and gluten. Their restaurant meals are heavy in fried food and white rice, and not overall good for the waistline or arteries, but you have a good chance of keeping gluten out of your system in this wildly diverse country that’s about the size of Nevada. Typically the person taking your order and serving your food has also purchased the ingredients and cooked the food, so they can be a reliable source of information about ingredients and cross contamination, that is if you can speak enough Spanish to ask the right questions. Lunch, called Almuerzo, is served with some combination of these fresh foods daily: soup, rice, fried potatoes (fresh with the essence of earth), lentils or beans, chicken or fish, and plantain chips or fried plantain patties, and sometimes a bit of lettuce, carrot, or tomato (washed in who knows what type of water). Generally the $2-$3 almuerzo is tasty and all gluten free.

Chef and Server, she knows her food.

Shrimp almuerzo, the tastiest almuerzo we found.

Ecuadorians eat locally in a way that we try hard to mimic in our house. For them it is the only sensible option because those are the foods they grow in their communities, the ingredients are fresh and familiar, and their markets lack any exotic, expensive foods from far-flung places. My favorite example of this is the amount of food they make from verde or green plantain. Outside of tourist areas, where breads and wheat creep into many dishes, these hard banana type fruits are used in place of wheat for most of their daily food, including empanadas, bolon, soup thickener, and chips. Bolon is the typical breakfast. It’s mashed verde mixed with cheese and shaped into a ball and fried or steamed and served with eggs and coffee and is available at most Ecuadorian restaurants.

Verde

Bolon, and fried egg.

The other delicious find was yucca bread. This chewy white-ball-of-joy can be found at roadside stands and ovens placed on town corners.

Yucca Bread and the lady that made it.

There are a few things to watch out for, in case you decide to make a trip yourself:

1. Rotisserie chicken, though it looks delicious and safe, is almost always marinated with beer, although sometimes Coke or wine are used instead. Ask before ordering some of the tastiest chicken on earth (or so I was told).
2. The bus stop stands might have a few things you can snack on for long, crowded bus rides. We found chicken and cheese empanadas made with verde and hot corn based tamale like treats wrapped in corn husks at more than one bus stop. The coconut clusters are good, and bags of popcorn are safe, but you take a risk when asking the shouting sales person about ingredients of most items, including unmarked bags of bread that they will claim is yuka and not wheat if that’s what you say you’re looking for. They might not really know, and they are probably more interested in making a sale than keeping you safe.
3. When ordering food that may have more complex ingredients, ask about flour (harina de trigo), soy sauce (salsa de chine, or salsa soya) or beer (cervesa). These are the most common culprits of accidental gluten ingestion in Ecuador you will likely come across.
4. Stick with the comida typica, or Ecuadorian food. The places that cater to tourists are likely to have more flour in house, as they make sandwiches, pizza, pasta and other bread type foods.

With a little bit of Spanish language skills and general caution, Ecuador just might be one of the most gluten free friendly travel destinations around. Buen Provecho!

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Your Turn

Spokane is starting to feel like one of the best places in the West to live gluten free. Restaurants are becoming more GF and celiac friendly with separate menu items and designated gluten free preparation areas. Wild Sage bakes gluten free buns and breads in house. We even have a gluten free brewery on the way, just north in Chewelah—Beljica Brewing. I could keep going with the list of gluten free options at area restaurants and stores, including the new Trader Joe’s , but we’ll save those highlights and stories for future posts. Speaking of, after taking some time off from regular posting, we are getting ready to make some changes to the site, and we want to hear from you. What information do you find most helpful? What kind of resources on Gluten Free Spokane would make it easier for you to be gluten free? What kind of stories would you find interesting or inspiring? You can comment here, or send an e-mail. We want to hear from you!

Shelves full of Gluten Free treats at Yokes

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White Box Pies- Really it’s the sandwiches

White box pies was one of the first gluten-free establishments I tried in Spokane. I needed a dessert a few years back, and was excited to find them. They had just moved to their location on division, and I remember the peach/berry pie well. The flakey crust came as a surprise. My guests did the expected “wow, this is good for gluten free.”

On my most recent trip, I was specifically in for a sandwich. I had heard about the deliciousness and was anxious to try it for myself. The menu is extensive and clearly marks what is gluten free and what is not. I ordered the veggie with the broccoli salad. It’s all made in a separate area, with separate utensils. They do their best to bake without cross-contamination. Another notable: they don’t up-charge for gluten free selections.

The food? Messy, just the way a good sandwich should be. The bun is soft and light with a mild taste. Fresh veggies were stacked perfectly between the gluten free bread. Accompanied by a tangy and earthy broccoli salad, it was a perfect lunch.

Veggie Sandwich and Broccoli Salad

I eyed the desserts, but found myself full. Next time…..

Cream Puffs, yum.

Five Stars: Good Food, Menu, Staff, Cross Contamination Awareness and VALUE!

Tags: affordable, bakery, Good Food, Menu, Staff, Value, XC Awareness

Italia Trattoria

Originally published at Foodbeat NW.

Italia Trattoria is one of those places where it feels like you’ve come home for dinner. And not just to your home or your grandma’s home; it’s like coming home to Italy. You could easily be in Santorini, at a small restaurant, full of loud Italians, but with food so precise, you know you are safe as a celiac.

As I came through the door, I was greeted by several people, including one of the owners, Bethe. I had the feeling that I was about to get a hug and a thanks-for-coming-over, but instead she pointed out that the gluten free items were marked with a symbol on the menu. After making my way to the table, I was greeted by our server who asked me if I cared for tap, sparkling or bottled water. Of course Spokane tap water, it’s the best!

I started with a Caesar Salad. As my fork pierced the crispy greens I asked Bethe (who was now sitting with us at the table) how they addressed cross contamination. Her eyes lit up as she went into detail about her own allergy training, using separate containers for everything, and extensive training for the entire staff. Anna, the head chef and co-owner, was chatting with the table next to us when her ears perked up. Excitedly, and in a strong European accent, she told me that the first thing they did when they purchased the restaurant was to sell the grill and replace it with a stove. “This way everything is in its own pan.”

The Most Perfect Caesar Salad

She went on to explain that her approach to food is to minimize handling. This is apparent in the taste of the food. The Caesar Salad was light and vinegary with lemon, anchovies and pepper, and the taste of the lettuce still came through the dressing.

As our main course came out, Beth and Anna bid us buona appetito, and moved on to other tables. The presentation was eye-catching enough that the next table down asked what was ordered. The Washimi Flatiron Steak. From left to right: the meat was seared to crispy perfection on the outside while retaining its red middle. Again, the seasoning complemented rather than overwhelmed the taste of the beef. The potatoes had crispy edges with a hint of earthiness that made me wonder if they were fresh out of the ground. And the brussle sprouts were done in a way I had never seen before; they had been peeled and sautéed, resembling greens, with chewy garlic and onion with lemon.

Delicious Main Dish

With this amount of food, I was stuffed. But they had a panna cotta that we could not resist; it was worth finding that last corner of the stomach. The panna cotta had a delicate crème and orange flavor, with sweet honey drizzled over top, and was paired with fresh orange.

Delicate Dessert

One last thing: they know exactly what is in each dish. A notebook in the in the kitchen lists the exact ingredients for everything. So if you have any food allergy, just tell them. They actually enjoy accommodating your needs.

Five Stars: Good Food, GF Menu, Staff Awareness, Value for Meal, XC Awareness.

Originally published at Foodbeat NW.

Tomato Street- Spokane

When I review a restaurant, I usually go in stealth mode. I might make a phone call, to check gluten free awareness, or quiz the host or hostess about menu items, but I don’t announce this site from the top of my lungs on approach. So, when I was called by the Spokane Tomato Street, on the corner of Francis and North Division, to stop in and chat about their gluten free options, I was a little caught off guard.

I knew they had gluten free pasta, but the last time I had heard about it (several years ago) it was not the best. Think Asian rice noodles. They have changed the pasta to a standard gluten free kind, and re-worked the menu to include 24 options.

Here is another difference: instead of spending 10 minutes quizzing the server, they have done the job for us. They have implemented a mandatory three-hour test for servers, covering the entire operation, but including what is gluten free and what is not. Servers, chefs, and anyone in contact with food knows ingredients, preparation and presentation.

Sinage near the Salad Station

Order Entry Button

As the conversation continued, the excitement for gluten free was bursting out of them. Tomato Street is almost overly cautious, as if there were such a thing. Their shift to include gluten free options occurred after a manager had a major heart attack in his 30’s. He started taking his diet very seriously and learned about food allergies. After a nutritionist dissected the menu, they adjusted it to include items that lend themselves to easy gluten free preparation such as Seafood Fettuccini, Niccolo Pasta and Steak Myzithra. They educated themselves and trained the staff on proper cross contamination elimination. I hardly had a chance to ask questions; they were so proud of what they have done in this place, each of my five stars were mentioned without asking.

Menu: All options are easy to find on the menu with a “gluten friendly” tag for specific items.

Staff: Every employee takes a three-hour written test after extensive training. They must score above an 80% before they are allowed to see a customer.

Cross Contamination Aware: Signs all over the restaurant, multiple methods for entering it into the computer system, but my favorite is the special frilly toothpick stabbed into gluten free items as they come out of the kitchen.

Value: If it’s a dish that includes pasta, they charge $2 extra. I’m okay with the increase; they make the effort, and buy quality ingredients (they leave the Asian noodles for Pad Thai).

Good Food: keep reading.

It’s abundantly obvious that they have the gluten free thing down, but what good is that if the food isn’t worth eating? Well, no worries here. I had the Raspberry Poppy Salad and the gluten free pasta with Tomato Mushroom Herb sauce. The strawberries were red and sweet, dark green romaine lettuce, tangy chunks of feta and candied walnuts for crunch. The pasta was good too: the sauce was tangy and the pasta was, well, pasta. Without the toothpick I might have questioned if it was really gluten free.

Sweet Raspberry Poppy Salad

Gluten Free Pasta

I can give you two more reasons to frequent this place:

Tomato Street is a local company, so your money stays in Spokane.
Tomato Street has not purchased advertising; they spend those dollars supporting our community.

Tags: Good Food, Menu, North Side, pasta, salads, Staff, Value, XC Awareness

Treating Wheat Flour for Celiacs.

“Working on Wheat”, an article in Living Without, caught my eye. I sometimes wonder if I would go back to eating wheat, even if there was a cure to celiac. Probably not on a regular basis, but I would not be hyper-conscious about cross contamination. This article talks about a study where celiac patients were given hydrolyzed wheat flour, which has been “pre-digested” by fermentation. The results from the study show a step in a healing direction for celiacs:

“The participants reported no symptoms, had no increase in blood markers for celiac disease and no change in their small intestinal mucosa.”

Read the entire article (middle section of page) here.

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Rockwood Bakery- Yes, I said bakery.

As I stepped in the front door of this decidedly neighborhood bakery, the loud chatter from the tables was an immediate comfort. People were steeped in their conversations, and were not paying any attention to my strange behavior: digging for my camera, the uncomfortable scan of the case, desperately looking for something gluten free. It was nice to feel somewhat unseen as the bakery I usually frequent has so many familiar faces; there it can take up to 20 minutes to slip out the door.

Eventually I did find it, that one gluten free item. (One more difference between Rockwood and the other coffee shop.) That item is a peanut butter cookie. Okay, but we are at a bakery with lots of flour floating around. I asked about the potential for cross contamination, and was returned a kind smile. Let me ask, she said. As she disappeared around the counter, I saw the head baker respond, but only with her eyes. Her mouth was covered with a mask, so though she was talking, I couldn’t hear her response.

Stack of Cookies

When the barista returned, she assured me they take every precaution, sterilize the baking equipment and are careful when putting them in the lidded glass jar. But, she warned, it is still a bakery. They get full credit for awareness, and making an effort.

Cookies and Coffee

I sat to enjoy my cookie and coffee, careful to wipe rouge gluten crumbs off the table before settling in. The cookie was sweet, and was chased down with a hot mug of Doma coffee. I recommend this cookie if you are hankering for a gluten free, coffee shop sweet treat.

Tags: bakery, beverages, breakfast, Good Food, Menu, Staff, Value, XC Awareness

Mercado Del Pueblo—for Gluten-Free People Too

One of the things I love about the Mercado del Pueblo, a wonderful Mexican market, deli, and bakery a few blocks across the river from downtown, is the smell of freshly cooked Mexican food combined with the warmth of the store and all the traditional ingredients. It feels like you just might be in Mexico, if just for a few minutes.

Mercado del Pueblo has two gluten free things going for it. They are an affordable resource for authentic Mexican spices and ingredients without suspicious fillers so you can cook your own favorite south-of-the-border dishes at home. Bulk bins of chilis, big bags of masa to make tortillas, and all sorts of canned and bottled ingredients won’t leave you wanting for much. This is all well-and-good, but not the best of the gluten free offerings. It’s the tamales. These warm handfuls of corn wrapped around juicy meats and gooey cheeses held together with a corn-husk don’t have any wheat flour or gf ingredients.

Shredded Beef Tamale

Bean and Cheese Tamale, dissected.

And the folks at Mercado Del Pueblo are good at cleaning the kitchen between batches of food to keep cross contamination down. Check it out and support another deliciously local establishment.

Bring your own pot for Menudo.

Tags: deli, mexican food, snacks

Noodle Express, without the noodles of course.

Noodle Express on Sullivan is a fast food subsidiary of the Mustard Seed. I love anything that comes from the Mustard Seed. I ran into the Valley Noodle Express one afternoon just to check if they had any gluten free options. The manager at the register frowned and replied “no, we don’t”. Ok, bye, bye.

As I turned to head back out the door, I heard a hearty laugh, and he raised his voice “I was kidding, of course we do.” Ha, funny guy

He explained the Glazed Sweet Thai and Singapore Style were the two options that were gluten free. Still smiling he mentioned that the white rice was not gluten free, seriously. They put soy sauce and chicken broth in it while it simmers. Brown rice is safe though.

I picked the Glazed Sweet Thai with tofu. I watched as the previous order came up and the chef then cleaned the grill. Soon my food was up and I grabbed a seat in the sunshine to try this out. I started with a bite of the salad. The taste of cucumbers, carrots, cabbage and celery in a tangy, but slightly creamy sauce brought back a flood of the memories of teriyaki shrimp bowls on late nights downtown Spokane in my pre-gf days. Usually after going to a play at the then called Opera House.

The Sweet Thai was ok, not spectacular. The flavor of the sauce was less than intense, like their signature Osaka or teriyaki. But that salad, cool and crunchy over the warm brown rice, was well worth the stop. Pair it with some protein and Noodle Express is perfect for an afternoon snack, a quick dinner or to satisfy Asian cravings.

Sweet Thai Tofu

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Pilgrim’s Market- Coeur d’Alene

I am sure anyone in north Idaho who doesn’t eat gluten knows about Pilgrim’s Market. When I lived on the Idaho side of the state line, the store was much smaller. I worked at the coffee stand across the street, and when I tired of Costco muffins, cookies or bagels, I would close-up shop and dart through 4^th street traffic to grab a snack. My favorite was the veggie sandwich. I can still remember the taste: smooth cream cheese and hummus, crunchy cucumber, sweet red peppers, and tangy cheddar cheese. I miss those sandwiches.

Not long after that job ended, I moved to Washington to work for Spokane County. I still go to CdA, all the time actually, but I find that I struggle more with finding gf food there than in Spokane. I don’t know if it is because I’m less familiar with the options, or the Lake City just has fewer of them?

On my last trip I was headed up 4th, going to the freeway when my car turned into the Pilgrim’s parking lot almost automatically, as though my subconscious knew I needed to see something. As I walked through the well-lit, very organized store, I noticed something special. Every section seemed to have a gluten free option.

The cracker section had a variety of products, including the ever hard to find graham crackers and animal cookies. Gluten free mixes took up whole sections of the isle, and Namaste Foods had an end-cap all to itself. They even had a selection of donuts in the freezer section along with pizza crusts and English muffins.

Graham Crackers and Animal Crackers

Namaste Food's mixes fill the end-cap of this isle.

Yum, gluten free donuts.

I stopped by the deli section to see what kinds of ready-to-eat options were available. I found some wheat-free salmon cakes. The young guy behind the counter apologized for the baker, who had been out for a few days, and therefore they were out of gluten-free cupcakes. He was happy to report they are able to create gluten free dishes upon request for lunch, dinner or a snack.

Wild Salmon Cakes

Another impressive discovery was in the beer section. They had several really good varieties, including a new one from St. Peters Brewery (see a review at Gluten Free Gourmand), and a wide selection of gluten-free ciders.

Green's, St. Peter's, and Bard's Beer

Woodchuck, Wyder's and Spire apple and pear ciders.

If your sweet tooth needs a quick fix, try this gluten free cookie dough. The container claims it is good as an ice cream topping, or baked up for a special treat.

No measuring or mixing required, just scoop and bake!

If you are in CDA and looking for a specific gf item or like to shop where you have a variety of choices, Pilgrim’s Market is the place to go.

Tags: beverages, breakfast, freezer section, grocery, seafood, snacks

DIY Happy Hour! Rocket Market

Happy hour is made “happy” by good food and good company. A cheap drink and eats without friends might be easy on the wallet, but it leaves something to be desired in the social category.

As a celiac, it can be hard to find a good happy hour that doesn’t leave one asking a million and one questions and interrupting good conversation to make sure it’s really gluten free. That’s where the Rocket Market’s Do-It-Yourself happy hour comes in. They have a wide selection of sweet and salty snacks that can be paired perfectly with your choice of gluten free beverage. They don’t skimp on the choices of gluten free beverages either, with two gluten free beers, several ciders, wine, and champagne, in addition to assorted juices and organic sodas.

Fox Barrel and Spire Cider

Gluten Free Beer

The pastry case abounds with gluten free delights. On this evening we found chocolate cheesecake and key lime pie. The selection is constantly changing, as they get deliveries every few days from a local gluten free baker, with a dedicated gf kitchen!

Gluten Free Key Lime Pie

Chocolate Cheesecake

After you make your selection, and pay retail store prices, grab a seat in the fishbowl dining room for a comfortable place to catch up, picnic-style, with those precious friends. We shared a piece of the chocolate cheesecake along with our beverages.

Winows to the South Hill

Friendship isn’t a big thing – it’s a million little things. ~Author Unknown

Five Stars: Good Food, Good Value, Cross Contamination Aware, Knowledgeable Staff, Menu (well, you can pick from items marked gf)

Tags: bakery, beverages, Good Food, grocery, Happy Hour, Menu, snacks, Staff, Value, XC Awareness

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Gluten Free Tax Deduction

Gluten free specialty items can be expensive. The good news? You can get a tax deduction! This site outlines the process to help you get the most from filing your taxes. Good luck!

“List the prices of gluten-free foods compared to those of regular foods. The difference between those prices is tax-deductible. For example, if a pound of wheat flour costs $0.89 and a pound of rice flour costs $3.25, then you may deduct $2.36 for each pound of rice flour purchased.”

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The Abundance of Costco

When I think of Costco, the first thing that comes to mind is abundance. The wholesale warehouse is famous for massive quantities of anything you could need, as well as many things you might not need but want, at a bargain price. This holds true for gluten free essentials and indulgences.

Boulder Rice and Bean Chips

I made a quick trip though the valley store and, as always, found a few things I couldn’t live without.

Organic Rice

Of course they have the rice, cheese, milk, yogurt, spam, and veggies that are naturally gluten free.

Gluten free chicken base.

Four packs of instant Thai Food

Sweet Chili Rice Chips

mmmmmm, Spam.

Found in the freezer section, these little GF pepperonis would be a great snack with crackers, on pizza or in a packed lunch.

Gluten Free Pepperoni

A staple in our house is quinoa. They have four pound bags for around $10, and it’s organic!

Organic Quinoa

If you have an entire gluten free family to feed, or just want to stock up for yourself, Costco makes it affordable and easy.

Tags: affordable, freezer section, grocery

Sante Restaurant & Charcuterie Breakfast

Sante Restaurant & Charcuterie is well known for its exquisite dinners served with a creative showing of ingredients and flavors. But have you tried them for breakfast? The coffee, roasted by Spokane’s Four Seasons, is brewed thick, and the pace is un-rushed. If you enjoy watching people or just like feeling connected to downtown, grab a seat by the window.

Coffee by teh Window

Sante is the place to treat yourself to a mimosa. This squeezed-when-you-order orange juice and prosecco beverage tingles in your mouth. Just the right amount of sweet and tart mixed with a light carbonation.

Mimosa

Their breakfast food is not only amazing, but also unexpectedly affordable for the amount of food and the abundant local ingredients used. The omelets are gluten free, as is the shirred eggs ($9, my favorite). Though gluten free was not indicated on the breakfast menu itself, just mention you need gluten free, and the server will not only know exactly what that means, but the request will yield delicious potatoes with home made ketchup rather than the toasted baguette. The shirred eggs, with house made cheese melted over three eggs with pancetta, are, well….perfect. Topped with warmed greens and a red pepper confiture that adds a touch of sweetness. I dream about this dish.

Shirred Eggs

Four Stars: Staff, Good Food, Value, Cross Contamination Aware

Tags: beverages, breakfast, Good Food, Sante, Staff, Value, XC Awareness

Agave Latin Bistro

Agave is one of those places that reminds me that we are squarely in Spokane. You know that feeling: getting better and sort of trendy, but still missing something. It’s spo-trying. Which I appreciate; it’s better than not. Even the ambiance is a bit half-hearted, pleasant, but not posh and lent a bit of eeriness from the blue glow from the street.

My first surprise was our server’s claim that the whole menu was gluten free. After checking with the kitchen, she confirmed this statement. I assumed that the menu was ours for the choosing as we munched on tortilla chips and salsa.

Fresh Chips and Salsa

We settled on the pear and arugula salad and carne asada tacos. The menu claims the food was gourmet latin cuisine. The salad was a little underwhelming in flavor, but not in size, the one thing this restaurant has in common with family style Mexican.

arugula salad with pears and pumpkin seeds

The carne asada tacos, or grilled beef, was full-flavored, as were the beans. The rice, though, reminded me of instant brown rice mildly seasoned with just a touch of cumin and chili powder. The salad on the side was made from crisp cabbage that added a welcome crunch. Put it all together on a big plate and the presentation was grand.

carne asada taco plate

taco constructed

But, here is the important part. It’s not totally gluten free. The corn tortillas are from DeLeon’s, a Spokane icon. After a polite but brief conversation with the north-side store, they readily admit they have cross contamination issues, and those with allergies should not consume the tortillas. As for the rest of the sauces, seasonings and condiments, I don’t totally trust the gluten free claim of the server. Dine with caution if you are a celiac.

The food was tasty and a solid break from family style Mexican. It’s great if you are looking for mostly non-gluten ingredients and can tolerate a bit of gluten in your diet.

Two stars:

Good food, value.

Tags: Good Food, Value

Yoke’s Fresh Market- Mead

Three years ago, when I started grocery shopping for only gluten free foods, I was in a constant state of frustration. The gluten free section, if it existed, was small. Usually just a portion of an isle and sometimes a few things in the freezer section. It seemed that more time was spent reading ingredients and wondering if it was gluten free than preparing meals! Things are changing, for sure. Now, almost every store has an isle filled with diverse gluten free food items. Some stores, though, have multiple shelves dedicated to the good stuff.

Yoke’s, north of the Y on Hwy 2, is one of these stores. Usually when I walk into a new store, I wander around for a few minutes looking for that magical gf section signified by boxes of pasta and the easy to spot brightly colored mixes. Yoke’s is different. This sign was front and center:

Easy to Find GF Section

Under it lives three whole shelves full of gluten free options. Both sides! Though, I have to note, one top shelf dedicated to Ener-G bread. It has to be the worst gf bread on the market. Is it because the shelf-life is unsettling (one year without refrigeration or freezing)?

Ener-G Bread

The bread aside, this store made me giddy. I wandered around looking at the multitude of things not normally gluten free. Yogurt covered pretzels, pastas in all shapes, varieties of pancake and baking mixes, cookies in boxes and bags, cereals for youth and adult taste buds, noodles made from tofu and so much more!

One of Three

The freezer section was stocked with more than just the obligatory rice crust pizza. The range of oven-ready foods, not usually found in abundance–pepper poppers, crab cakes, ready made dinners—was delightful!

Crab Cakes located on the left

Throughout the entire natural foods section, gluten free items were marked with tags. Even the baby food!

Sauces

GF Baby Food

G-Free Tea

This was one of those experiences where I walked out mystified by how I spent so much money. My bag was full of things that I did not need. But hey, it’s not often I have this much fun shopping for food. I highly recommend this store if you are on the north side or passing through!

Tags: beverages, freezer section, grocery

4 comments

Main Market Deli

Technically not a restaurant, the deli case at the Main Market Co-op (the exact spot my car would sit for an oil change when it was a Goodyear auto shop), is full of some gluten free favorites. On my last visit I gently asked what was gluten free. Since the gf indication on the signs is spotty, I wanted a little clarification. The response was, well, not the warmest reaction, but at least the lady with the little tight hair bun didn’t flinch at the question. She said anything that did not have obvious gluten, like the pasta, is gluten free.

Ok, but what about the soy braised tofu cutlets? Gluten free soy sauce? Hmmm, I was a bit wary. I asked about the tofu and was returned a quick “yes, it’s gluten free”, but the sign did not indicate the sauces used are gluten free. I stayed away from this one.

But the Sausages & Peppers looked safe, and I secured a second confirmation about the gratin potatoes being gluten free. Sure, I’ll try that. The flavors and textures were good. The warmth of the food was nice in my stomach, especially on a cold day.

Sausages & Peppers

Potato Gratin

After I cleared my table, I asked a sweet lady passing by the counter with brownies in hand, if they do anything special to make sure the gluten free foods are not cross-contaminated. The response, with a sweet smile, was “well, we know what we are doing back here.”

Next time I will try the Shepard’s pie, and the Chocolate Hazelnut Meringue Cake.

Three Stars: Good Food, Value, Staff

Tags: Good Food, Staff, Value

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Savory

We usually decide to go out to eat on a whim. I’d like to think it’s because we are spontaneous, but the real reason usually has to do with the fact that we don’t want to cook because the kitchen is dirty, or we are tired. This time it had something to do with the time of night, and we had a reason to celebrate an accomplishment of Derrick’s.

This time, for the first time, I tried calling ahead. Though I love driving in the snow, I certainly did not feel like driving all over Spokane for something new. You can only eat so many Singapore Street Noodles before you risk tiring of them.

I started down the list of options and got on the phone with someone from Stir, where I scored a coupon from restaurants.com. They were impatient with my questions about gluten, and warned me to bring my own salad dressing. UGH, I would love to give this a shot, but I did not have the patience tonight.

A few phone calls later, we discovered Savory. The call went something like:

Me: Do you, by chance, have a gluten free menu?

Sweet Savory Phone Answerer (SSPA): Yes, we do.

Me: Really? A stand alone?

SSPA: Of course. We have appetizers, salads and quite a few entrees.

Me: Ok! Sounds good. We’re on our way.

The experience was as sweet as the phone call.

The food, was, well, amazing. The blue menu tipped off our server that we were eating from the gf menu. I asked about cross contamination, and was answered with a lengthy explanation of the efforts to keep things separate, but it is, she explained, a shared kitchen. The fries are in the same cooker as gluten food, so not for celiacs. The rest is good to go.

We started with house made mozzarella, wrapped in proscuitto, topped with chile lime sofrito and a side of dressed arugula. It brought tears to my eyes. I have missed mozzarella sticks for years, and these were fit for kings, so much better than the breaded and fried “sticks” of my gluten years. I could have been done with this plate. I could have been happy with just the puffy little balls of cheesy, sweet, salty and flavorful goodness.

Prosciutto Wrapped Mozzarella

But we were celebrating.

Citrus Scallops

Wood Grilled Chicken with Cranberry Marmalade

We ordered both the scallops with brown rice risotto, and the chicken with whipped potatoes. I don’t know which one was better. The flavors were complex, especially on the chicken. The seafood was cooked to perfection. Veggies were a little overdone, and the risotto was not the risotto I’m use to, but good. The portions were huge; we got full. So that made the fact that they don’t have a gluten free dessert yet, ok.. It will hopefully include something chocolate.

Five Stars: Menu, Staff, Good Food, Value, Cross Contamination Aware

Gluten Free Thailand

Please enjoy food-photos from a recent trip while we re-acclimate to Spokane.

Galangal

Market Curry

Salted Fish

Red Curry Paste

Yellow Chicken Curry with Vegetables

Fresh Grilled Shrimp

Dried Sugared Bananas

Sweet Chili Chicken

Pork Ball Soup

Cheers!

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Wolf Lodge Steak House- Spokane

I love steak. I have always loved steak. My mom was vegetarian while I was growing up, and there was a point when I tried to be vegetarian too. I eventually gave up, with the excuse that I was anemic and needed the red meat for the iron. Not that I would eat it every day, or even once a week. It was more like a few times a month, but it was always soooo good.

I am no longer anemic (thanks to a celiac diagnosis), and regularly eat vegetarian meals, both for the sake of my health, the animals and the planet. But Wolf Lodge Steak House is a treat I find myself going back to from time to time. They have lots of things on the menu that can be made gluten free, though, sadly, a gluten free menu does not exist. When discussing options with our server, she was not sure that potatoes were gluten free (comments like that always make me a bit nervous). And then there are things like the salad dressings, which are made in house but are lacking an ingredients list. Best to stick with oil and vinegar. Or skip the salad all together. Iceberg lettuce and a few carrots don’t quite qualify as a salad in my book anyway.

So So Salad

On the bright side, the steak was huge, loaded with flavor, and a chewy texture, cooked to perfection (a Spokane anomaly IMO). The baked potato was one of those double serving size, and the kitchen left off the bacon bits because they weren’t sure about the gluten content. The final surprise came in the form of extra veggies gratis, because we were sharing a meal!

Flavor Filled Steak with Trimmings

Overall, a good experience and a great steak.

Three Stars: Staff, Good Food, and Value.

Tags: Good Food, Staff, Steak, Value

Two Cheers for Sante

I jump at every chance I get to go to Sante. It is not an inexpensive indulgence but is generally regarded as the best restaurant in Spokane by bloggers and reviewers.

There are a few particular things I like about Sante. The flavors are complex. Even after a few bites, I can’t quite tell what the combination is. They pair things I have never heard of and would never think of putting together.

Another thing I love: even though an item is described consistently on the menu, it comes out of the kitchen with different elements each time.

Chef Jeremy Building a Masterpiece

The shining glory of Sante? Their attentiveness to gf. When I called ahead for a table, I was asked if I had any allergies they should be aware of. Smiling, I declared gluten. When we arrived, the special menu was already at the table. The amuse bouche arrived gf, and the charcuterie plate came with the baguette on another plate for my gluten eating dining partner…without even asking.

Amuse Bouche

Charcuterie Plate, Sans Baguette

My favorite is the GF Tofu and Risotto. This last time it had an elderberry reduction (from our server’s property, how local is that?) and turnips. Sante is truly seasonal.

Pepper Crusted Tofu over Red Pepper Risotto

I get so relaxed about gluten free at Sante, I once ordered breakfast and forgot to mention the gluten issue. The omelet arrived with baguette, and they graciously re-made it all. But this post is not about the amazing breakfast, although I recommend the shirred eggs. We’ll save that for another post.

Sante has the dining experience and gf food down. Go often. They are a great place to support, and you will be rewarded with amazing food. (If you go before Monday the 13th of December, and mention this post, they will give you 15% off your gluten-free meal! Thanks Sante.)

Five Stars:

Tags: Good Food, Menu, Sante, Staff, Value, XC Awareness

Taco Del Mar- Wandermere

Mexican food can be naturally gluten free. Corn tortillas, meat, veggies, salsa, cheese….. need I go on? It’s the additives in taco seasoning and the flour tortillas that make it not so good for us celiacs. Taco Del Mar does a good job. Not only do they have a gluten free menu (online), but the last manager had celiac and taught the staff and owner well.

Foil protecting corn tortillas

Soft Shell Taco Bar

Upon ordering anything gluten free, the old gloves come off and are promptly chucked in the garbage. New gloves are put on and off we go to gluten free goodness. The tacos are gluten free, and so are the nachos. Fresh foil protects the soft taco shells, though I would recommend the hard shells, which are less likely to fall apart from plate to mouth. The taste is good, as the food is already gluten free. The value is excellent with many choices and large servings to fill your belly. On my most recent visit, the server knew that the medium salsa wasn’t gluten free and only offered the mild or hot. That level of awareness goes a long way.

Ground Beef Taco

Nachos with Chicken

Five Stars here! I would trust Taco del Mar every time.

Celiac Support Group

If you are looking for a real live person to help navigate the gluten filled world, this group is full of them. Consistent and knowledgeable. They were featured in Sunday’s paper. So in case you missed it: Celiac Support Group

Group smiles from Lori McElhaney & Jeanne Dickenson

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Did you miss me?

As you might have noticed, it has been a while since I have posted anything about eating gluten free in Spokane. Through the years I have watched other sites disappear for a while, then come back. I get it. Life is busy. Sometimes overwhelming. And, blogging can be time consuming.

Here are my two reasons for my absence: 1) I coordinated Sustainable September Spokane with Mariah McKay, and 2) I got married. And, it was not just a simple wedding. We took 30 people to a beach near the confluence of the Salmon and Snake Rivers, one of our favorite places on earth. It was magical. It was worth all the work we put into the weekend. We grew most of our own food, and cooked it too. Derrick parents raised, butchered and preped the chickens, his mom sewed the napkins that my mom and I marbled. Overnight camping, a photographer, campfire and drinks, breakfast, set-up and take-down all had to be figured out before we loaded the boat for a 45 minute jet boat ride up the river. The food is a post in itself, more about that later.

For now, thanks for staying tuned. I am working on getting things up to speed. Let me know what you like, what you want more of and what questions you have. Your feedback can help shape this site.

~Cheers to the Gluten Free Good Life!

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Ivano’s- Sandpoint

When in Sandpoint: http://www.ivanos-sandpoint.com/gluten-free.html

It’s amazing!

Tags: out of town, pasta

Hawai’i, The Big Island

When I first share with someone the restrictions of my diet and life as a celiac, their eyes open wide and they make a comment like “Wow, that must be really hard for you.” My typical response is that not only is it worth it, it is fairly simple if I pay attention. I have found ways to make it easy: I set up my kitchen as a gluten free kitchen, I know where I can eat out, and I have good friends that know how to cook GF when we have a party.

I did have an experience recently though where being gluten free was really hard. I had one of those moments that was emotional and frustrating, and not because of anyone else, but just because of the situation. A few weekends back, three girlfriends and I had the opportunity to take a quick trip to Hawaii (made possible with thanks to Rico and mom). Scheduling four very busy, very driven, and very diverse women was not an easy task, even if it was just for three days.

I will make this long adventure of gluten free food around the big island short and get to the point: it happened on the last day. They wanted Poke. All of it had soy sauce and other questionable ingredients. This is the moment that eating gluten free is difficult for me. When the people around me have their hearts set on something that I cannot consume.

How do you balance the needs of others when on a gluten free diet? I know they care about my diet as beekeepers, foodies and salmon protectors. I know they are in tune to the details of good food and good diets. But it was a painful moment when they were able to fill their hungry bellies with protein and greens in new flavors, and I am unable to join in.

Food is a relationship thing, right?

So there I found myself, solo. Sitting at the Fish Hopper. The scent of plumeria from the flower leis offered for sale. Island music overhead, I could still hear the sound of waves crashing across the street.

Mai Tai half consumed, a plate full of the taste of the big island was put in front of me. Sautéed veggies, al dente, with mango and papaya, under Molokai sweet potatoes, under mahi mahi in a sweet but still tart citrus sauce. It was the best food I had on this island, ever.

My needs had been met, as had theirs. I imagined that they were poolside, drink in hand, gazing at the stars. I knew we were all happy, even if we were not together.

Tags: out of town

Pirate’s Booty at the MMC

This highly satiating snack is on sale at the Main Market Co-op for those need to crunch moments. The whole bag though, might make your tummy hurt for non-gluten reasons.

Tags: main market

Beer

I remember the first time I drank beer. It was the motivating factor to hike up to this little hill in the woods, so our young-selves would not get caught. I preferred the cheap cans of beer to be warm, rather than cold like my other high school friends. The taste was not anything I was excited about, and I felt like crap the next day. So, when celiac became a reality a couple of years ago, and beer was off the list, it was ok with me. I can still have many other beverages with or without alcohol. When I’m in the mood for a drink, there’s always wine and quite a few distilled alcohol choices to choose from, including Spokane’s own spectacular Dry Fly gin. .

Over the past couple of GF years, though, I started adding gluten free beer back to my list of treats, and with the warmer weather last week, cold sorghum and hops beer sounded perfect after work.

Tonight, though, I made a mistake. Not looking, I grabbed the other bottle of heavily glutened beer and took a big drink, swallowed and took another drink. My beer was on the other counter. I might not have even noticed, except Derrick stood there with his mouth open in shock. His first comment was that I should try to expel the contents back out by sticking my finger down my throat. Ok, that isn’t an option. I am totally down with abstinence of gluten free foods, but a morning after pill would be really handy right now.

Part of the reason I didn’t notice was that my gluten free Bard’s beer, made in Minneapolis, and found at Brooklyn Nights, Huckleberries Grocery, Sante Restaurant, and Main Market Co-op, tasted a lot like the barley filled amber from which I’d just poached a sip. Bard’s had a nice hoppy flavor and was nothing like the cheap, warm canned beer from high school. While I will pay for my couple slugs of gluten beer over the next couple of days, if my nose had caught it before my mouth, I wouldn’t have this blog entry to share.

Tags: beverages, main market

About You

I don’t know who you are, where you live. I don’t know if you have celiac, intolerance or just love someone who does, but what I do know is that you are all over the world! Thanks to KXLY news who brought many of you here, I have seen the traffic at glutenfreespokane.com go skyrocketing. Truth is, I did not have any statistics about who was coming or going, where they came from or where they went to on my site. When Melissa from KXLY asked me on camera how many people read what I write, I didn’t have a clue and I don’t remember what I said.

I was in obvious need of figuring this out, especially since I wanted to see if the KXLY news piece about gluten free eating and my blog was helping my stats. Saturday I figured out how to see what’s going on behind the scenes of the blog, and I was giddy when I hit 8 people. In one day!!! Then even more on Sunday. I had no idea what was in store. I have had more fun today seeing that people from Australia, Canada, Indiana, California, Seattle and of course Spokane have visited glutenfreespokane.com.

So, for all of you that missed it on the news (including me, I had another engagement), here is the link to the video. I am celebrating with a GF meal of kinninnick grilled cheese and home made red cabbage coleslaw.

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Anthony’s Restaurant

My mother and I are alike in more ways than we can count. We laugh alike, we have to be careful not to wear the same fleece and we share most of the same music. But we are two totally different people when it comes to food. Her main food choices come from the grain section of the food pyramid, and I would stick with proteins. Then there’s the fact that she’s a vegetarian. I love vegetables, but also enjoy some organic/free-range meat with a meal. Not a problem if we did not already share everything, but when we eat out, we like to share a meal, too. Saves on calories and money. Our usual pick was a veggie burger, enough grain and protein (in the form of legumes) for both of us to enjoy. Add the fries and a diet soda, and we were in dining-out heaven.

Now, since I order from the gluten free menu’s at restaurants, the sharing options are fewer and further between us. Luigi’s is sometimes a good choice, and Rock City Grill has amazing, but expensive pasta. We can always share a portabella burger at Twigs, but at P.F. Changs we get our own meals of chicken lettuce wraps for me and pot stickers for her.

Last week, I was in Seattle for a quick visit, and we were both hungry. We headed to Anthony’s Restaurant for some seafood. Of course it was great! They had a separate Gluten Free menu, and although it was limited to a half dozen options, we both agreed the dishes sounded tasty. So once again, we were sharing a meal just like the good old days. We split a salad with shrimp, fresh crab, creamy avocado, sweet grapefruit and beautiful green lettuce lightly covered in a simple vinaigrette. She had the bread (though she always tries to hide it on the seat next to her, like I can’t see her buttering those little white slivers of chewy goodness), and I had a side of potatoes. It was a perfect dinner.

Anthony’s has the same GF menu in all their locations, including shrimp scampi, steak, grilled fish and fresh veggies. The view in Seattle, though, isn’t even close to our incredible falls here in Spokane.

Upper Spokane Falls

Tags: seafood

Lighthouse Dressing

It is gardening season again, at least for me. I like to start things, create them, get them up and going. But I struggle with long lasting follow-through. It is not my best quality. This explains why the beginning of gardening season is my season—the first warm days of the year, planting the peas, and the excitement of watching them pop out of the ground. Seeing the little sprouts of what will soon be lettuce, chard and spinach springing forth, brings me joy. A few months into this project, however, I will be over it, ready to move on to the next thing that needs to be started. But the fruits will be there for the harvesting if the garden stays hydrated through our hot summer months.

Blueberries, Chives and Roses

digging out space for the last garden bed

We eat at home more in the summer, and we eat well. I feel better than the winter, not just because of the sun, but because of the backyard fresh veggies we eat daily. But a good salad needs a good dressing and my favorite is Lighthouse Dressing, any flavor. They are all marked GLUTEN FREE clearly on the back. Check out the website www.litehousefoods.com.

The other good news? They are a fairly local producer, made in Sandpoint ID. You can even stop in their store to pick up a super fresh block of cheeze for your salad!

Dressing & Dip

see! it's even on the back.

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Purity

Here is my conclusion for the purity of gluten free restaurants. Just like the rest of us, they do the best they can with what they have, but they are not perfect. Let me back up a bit, almost three months ago to be exact. We had a house fire. Nothing big, nothing really valuable lost. The firefighters did more damage than the fire. They were checking the attic to make sure the fire was not spreading, and they did it through the kitchen wall and ceiling. They cut into the side of the house with a chainsaw to make sure the fire wasn’t spreading the other direction too.

Please don’t get me wrong, I am so grateful that they made sure it was safe for us to return, but the sound of the chainsaw left me sobbing on Derrick’s shoulder in the freezing cold front yard with fire truck lights flashing down the block. The damage was bad enough to put us in a hotel for two weeks, and floating with family before that.

At first it was fun, we ate nightly from the usual gluten-free menus (on the insurance companies tab): P.F. Changs, Twigs, Sushi.com, and Bangkok Thai. Then we ate at them all again. And again. I trust these good-old standbys are really gluten free. I have spoken with the chefs and read ingredients and the menus. But slowly, I was left with a rash on my hand, my digestive system was in disarray , and I was in a familiar low-energy funk. I had been continuously contaminated, bit-by-bit, from our eating out free-for-all, and paid the price.

We have been back home for almost two months now, and our trusted home-cooked GF meals are flowing from the kitchen once again. Our first meal back at home was a beautiful chef salad with Lighthouse Blue Cheese Dressing. The veggies were overflowing the bowl and the elk steak on top was the best I have ever tasted. I wish I had a photo, but I ate it too fast.

The moral? Eating out once in a while is ok for celiacs, but eating at home where you know your food, is divine.

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Huckleberrry’s Deli

Breakfast can be tricky, but the veggie omelet at Hucks, with those potatoes, mmmm. Good food and good people watching out the front window. And the coffee, let’s say that I am a happy girl. This week, while ordering my omelet, I discovered the gluten free list attached to the outside of the deli case. We did not have time to totally check it out, but I was happy to see some stuff is GF. Anyone have a favorite dish from the Gluten Free list?

Tags: breakfast

Thanks Giving

Said so many time over the last week, that it can almost loose its meaning. But, if you think about it, giving thanks is one of the most fulfilling emotions we can have. I have been grateful for many things this past year. Mostly people, or people and relationships centered around food.
I am grateful for the discovery of the effects of the magnesium I have been taking to starve off bouts of seasonal blues and keep me regular. I am grateful for new gluten-free friends, acquainted through the Main Market Spokane. When they open this December, I will be grateful for a quick lunch across the street from work.
For now, I am grateful for the Bob’s Redmill multi grain bread mix that was so easy to make. It will be in the stuffing for our Thanksgiving dinner, paired nicely with all the traditional foods. I am grateful for the pumpkin that came out of our garden that will be the main star of the show in a sugar free pie sweetened with local honey from Jamie and Jennifer. Most of the recipes for dinner will come from the Living Without magazine, a gift from a good friend (grateful for that too).

I am also grateful for family, not only for letting us prepare the meal, but also for being wonderfully nice people.

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Sushi.com

I owe a few people in my life right now, for many things, but mostly for my bamboo floors. When I purchased this house two years ago, it did not have much character. The bathroom was disgusting. The trim had been textured and every inch of the house was the same beige-pink-blah color. It had potential though, and in the perfect up-and-coming working class neighborhood.

The floors change the house, even though they are not done. But, after 6 gallons of paint, two packages of sandpaper, numerous rollers, a roll of asphalt impregnated butcher paper, a truck load of flooring and two weekends of hard, literally back breaking work, was done for a while. The final room, the kitchen, and dwindling stack of bamboo boards will have to wait.

I owe the expert who loaned his time, tools, and know-how more than I can afford to re-pay him. And the friends who put up with my neurotic paint picking issues, how could I ever make it up to them? And then there’s my best friend who was there from start to finish and suffered through it all right along with me. Dinner out definitely won’t cut it as payback, but for now, so we wouldn’t have to clean the kitchen and put furniture back in place, it will have to do.

One of his favorite restaurants is Sushi.com (silly name, but apparently tasty sushi), and I don’t like raw fish, making a gluten free, fish-free experience limited. I love the sushi at Bonsai Bistro in CDA, but we did not have time for the drive tonight. I understood from a friend that Sushi.com has some gluten fee tamari on hand, and can make a veggie roll without tempura. Ok, maybe we’re in business. We gave it a try. Good service, they brought out the gf tamari right away, and the exchange of shrimp for the imitation crab (which has gluten as a bonding agent) in the California roll are three good reasons for going back.

Tags: seafood

Vin Rouge

Vin Rouge, up on the South Hill, does not have a gluten free menu. This usually makes me nervous, since a printed menu is a clear statement to me that they get it. But the Prawns are worth the risk. Ok, not much of a risk since every time I order it the server checks with the chefs to make sure it is safe. There are other things on the menu that are gluten free, and since Vin Rouge is a local restaurant, they are easy to work with.

These Prawns, though, are amazing. They are grilled to perfection and sit in a pool of gorgonzola cream sauce. This sauce is not just good on the 6 intertwined prawns; it is good on the whipped potatoes and broccolini. I have been known to order an extra side of the sauce, probably not so good for my waste-line, but fabulous for my taste buds.

And what’s it like in there? Warm with blown glass, big comfortable tables and a nice wine selection. The night we were there, acoustic live music was the entertainment. As was the after hours golf crew. They were up talking to friends, not in an annoying way, but in a friendly, I am in my neighborhood way.

I know Vin Rouge has other things that are gluten free, and they are very aware of cross contamination. They will tell you the fries are not gluten free because they are cooked in the same oil as breaded items. Try them out, let me know what you think about the prawns, or any other delicious concoction you might try.

Tags: seafood

Twigs

I get gluttonous around my Birthday. The end of august triggers a sense of entitlement that washes over me whenever I walk past a store front with some bling in the window. Doesn’t matter what it is, cute clothes, artsy jewelry, bikes, burgers or barbecue, you name it. Other times of the year I can usually hold off acting on the urge to actually bring home a new thing or treat myself to a tasty meal, but not in the weeks surrounding my own personal national holiday. Does this come from “only child” syndrome? Is it because I am the last day of the Leo? I’m not sure, but I do know that it causes a nearly uncontrollable urge to eat well on my day.

This short birthday post (summer is too busy to write) has been saved for my all time favorite gluten free restaurant in Spokane. Twigs. It is not the crab mac and cheese, or the portabella mushroom sandwich. It is not the hummus platter with gf bread, or the Pepper Salmon. It is the ultimate bacon cheeseburger, with a Caesar side salad.

Twigs GF burger, shared with a friend.

Where to start? The meat: perfectly grilled medium burger with thick crispy bacon. The cheese: aged white cheddar. Veggies: Tomato and onion. The best part: The gluten free kinnikinnick bun is not so big that it overwhelms the rest of the burger, slightly sweet, chewy and oh-so-good!

Try it, even if you don’t have to eat gluten free. Or share it with someone who is.

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Europa

I tried it again today, Europa that is. Though I was pretty sure I was not going to give them another chance, by chance a work meeting was scheduled there before I could protest, and it would have been rude to boy-cot the meeting because of a disturbing run in with one server a while back. This time, my strategy was to take my own food. I had a quinoa salad in my bag, and an apple. I would just politely order an iced tea, and hold onto my silverware when the server arrived.

As my three companions reviewed the menu they exclaimed they had a gluten free pizza. This little fact is why they chose the place, just for me. We know how this ended last time, so I politely hedged the issue claiming uncertainty about cross-contamination. At this point I decided to not be a complete weirdo, and went for a salad, also on the gluten free list. “That comes with soup and bread” stated the waitress after I ordered my gluten free salad. Ok, which of your three soups are gluten free? “The Tomato-Potato-Basil” she replied. Ok, I will go with that, but no bread. Sure thing.

Out comes the soup, no bread, but saltine crackers, packaged, on the side. Really? The salad was fine, and the soup was tasty. The food is good, but I still don’t trust their level of dedication to cross contamination and gluten free items. Spokane needs someone to certify restaurants ability to achieve a gluten free certification around here. Anyone up for the job?

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Lazy Bones: worth trecking your bones up the south hill.

The first smell of grilling out in the summer, mmmm, re-connects my brain to my taste buds after a long winter of stove cooking. I have a barbecue, a big one, a house-warming gift from my dad many years ago. I love using it in the summer, the house is cooler and there are fewer dishes after dinner. I notice that I stay outside longer after eating off the grill. Tonight, fresh veggies and burgers will be cooked on the grill. But last Wednesday, I had the best barbecued chicken, ribs and pork that have ever been cooked in Spokane. I might not be exaggerating.

Lazy Bones was brought to my attention by the same person that alerted me to the gf pizza at Europa. This time the menu was on line, and I drooled on my desk as I scrolled through the THREE PAGES of menu items. As usual, I called them up at 44th and Regal to test their level of dedication to gluten free dining (They appeared to understand cross contamination since the vegetarian and vegan are cooked on a separate grill according to the menu).

My call was handed off to the chef, who informed me that the cornbread and all sauces were gluten free. The chef assured me that they are dedicated to gluten free, not only for those who choose this as a diet choice, but also those of us who have Celiac. Time to head up the South Hill. The place was easy to find, and surprisingly full of people for the early hour (I was anxious to try it and headed up for an early dinner despite the fact that I was not all that hungry). The menu was a bit overwhelming, compared to the sometimes sparse gf menu options at other places. We decided to try the sampler platter for two (or three). The beer selection was impressive for a non-Celiac. And the service was perfect, with the owner delivering the platter to our window bench seat announcing the whole thing was gluten free.

Platter for two (or three)

Let’s start with the corn bread. Whole pieces of corn were scattered through this chewy, perfect, hard-to-believe-this-was-not-filled-with-wheat, corn bread. My only suggestion to add to the perfection would be honey butter, not that it needed the butter part, but the sweet would have been delicious.

Cornbread

Onto the barbecue. All of the meats are all smoked for so long that it literally falls off the bones. The ribs can be pulled apart without the assistance of a fork, the chicken too. The pile of pork was just the right balance of smoky and salty, with three options of gluten free bbq sauces to choose from.

Pork

After I had gone through way too many napkins, I had a quick chat with the owner. Tired from getting a restaurant off the ground (turns out this is his second, the first was Picabu Neighborhood Bistro), he looked happy with sitting for a bit. His inspiration for the gf menu was from an employee at his first restaurant, and numerous patrons that supported a gf menu there. When I asked about cross contamination, the response was surprising. They use gf soy sauce so that there won’t be cross contamination. Seriously? All gf soy sauce? I have wondered why the downtown Asian chain hasn’t gone that route, while of course a local restaurant has figured it out.

Vinegar Slaw and Cornbread

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Downriver Grill

After not eating out for a while, trying to save money and get gf creative at home , I have had the pleasure of eating out several times this week.

veggie wraps made at home

This time I was invited to share a meal with two people who are very special to me. After a garden tour with a glass of wine, we headed to Downriver Grill. I have been saving Downriver for a special occasion and this ended up to be a perfect opportunity. One of my dining companions was vital in my diagnosis of Celiac. Though my Doctor was perfectly happy with the diagnosis after my blood count returned to him off the charts, this friend (a long time doc at the Veteran’s Hospital) thought it was important to have the biopsy. And I am glad that I did. My doctor agreed and since this can be so life changing, it is nice to know that my lower intestine is reacting. I need no confirmation now, my hair is growing (I actually need to shave now), I don’t react to mosquito bites as much, and the sheer amount of energy I have now is well worth the change in diet.

What to say about Downriver Grill? It is one of the only restaurants that comes up on a search for Gluten Free Spokane, and almost every Celiac I know has been there. I was excited. So excited that I was a bit disappointed to only see three things on the neatly-bound menu. (I love having a separate menu, a statement that the front of the house is just as aware of the back of the house in making sure there is separation and non-cross contamination.)

So I did what normally makes me nervous, I asked our waitress what items from the salad list (yes salad) could be made gluten free. She did the whole run through, was fast and knew what she was talking about. She even confirmed that the Parmesan cheese was hand shaved and without contamination that sometimes comes in large packages of grated cheese, kept fluffy with flour.

My dining companions had Dry Fly martinis, and though they are gluten free, I had already had a glass of wine and wanted to contribute to the conversation (I am a lightweight when it comes to liquor). When dinner arrived, it was served with the “gluten free” stamp, always making me happy. The awareness from menu through delivery is a comfort. And the food? Well the salad had an avocado dressing, grilled chicken and portabella mushrooms, tomatoes and mozzarella with butter lettuce. What is not satisfying about that? I was in heaven. The chicken was perfect, not dry, but juicy and flavorful. The dressing added bulk to the salad and was perfect with the big leafs of butter lettuce. The tomatoes and soft, juicy mozzarella melted like butter in my mouth.

LEMON ROSEMARY CHICKEN PANZANELLA SALAD

They had good dinners too, I am sure. The presentation was spectacular, and I had a hard time focusing on the many issues of the day that made the conversation. We were presented with a dessert menu, and she knew exactly what I could have, but I will save that experience for another visit. I was stuffed. We contently left the restaurant into the sweet evening summer air. You know that moment, when it changes from a warm summer day to an Inland Northwest cool evening. The smell of the air mixing, warm and cool on your skin. What a perfect dinner. What a perfect evening.

PORK OSSO BUCO and DRY FLY MARTINI

Tags: Dry Fly Distilling, salads

Wild Sage

Maybe it is time to rethink my position on salads.

I have been to Wild Sage once before, and was blown away by their dinner menu. We ordered steak and seafood and shared it all. The food was delicious, as is to be expected from Wild Sage.

But this second time was for lunch, and they were re-working the gluten free lunch menu. The only options were salads. Or, a wrap they could do as a salad. Hmm, I am not a huge fan of salads.

Let me tell you about my view of salads as a meal. I gained 15 pounds in college eating salads. They are not a low calorie option, and if I am going to eat loads of calories, I want tasty, chewy, meaty calories bursting with flavor. Salads don’t cut it. They are perfect on the side of something. I will choose a salad over fries most days of the week. But as a meal? Lettuce fancied up with other veggies and some oil and vinegar? For $10.50? Not my idea of a great menu item.

But this was good. Really good.

The salad had a base of spinach, with candied nuts, goat cheese and the perfect balance of sweet and tart dressing. The crunchy nuts had a nice texture with the soft cheese. The flavors did burst in my mouth, to my surprise. Not totally full, and without leftovers, my mouth left happy.

Spinach Salad

I don’t know what will be on their new lunch menu, and I hope it involves something more than salad. They can get creative with things, add a gf bun to the burger and make a sandwich or two, but for now, the salad will work.

Tags: salads

White Rice and Cheese

It has been a stressful week, more so than other weeks. The shift to a gluten free life has helped me to focus on getting healthy in a multitude of ways. I hit a small snafu though, and needed surgery, nothing too serious, but requiring a day at Sacred Heart. I had all my support set up, including staying at my mom’s house for a few days, which is always interesting. She loves flour, in every way, shape and sourdough form.

But, first, the hospital. The nurses were sweet and kind. Numbing my arm before inserting the IV. Telling me they were not going to use a breathing tube, though I can feel where it was in my throat now. And, best of all, giving me a nice sedative before heading into the operating room.

As they were fussing around they asked what they could get for me from the kitchen as I was recovering. I guess they usually send up a dry piece of gf bread. Really? Like that sounds good when you are coming out of surgery. It doesn’t even sound good when dipped in eggs, milk and vanilla and grilled. I have tried.

It never ceases to amaze me that our hospital does not have gf options. A medical institution. What about other food allergies? (I know this is not just an allergy. It is an autoimmune disease. But when working with cafeterias or restaurants, they respond to allergy.) When my grandmother was in the hospital for open-heart surgery, we spent many mealtimes in that cafeteria, and they did not have much from the customer side of the counter either. The potato dish they made had flour in it. I had a salad and Fritos, but was shocked and disappointed by the fact that a medical institution did not have more options for people with allergies.

The nurses were great, they ordered plain white rice and cheese. My amazing family brought pad thai and smelled up the recovery room. Friends are offering gf dinners to be delivered if needed, and my mom even made incredible gf huckleberry pancakes and eggs for breakfast (from Pamela’s pancake and baking mix). She is working on a pizza tonight, embellishing Amy’s spinach frozen pizza. I even have my own butter here. This is one of the ways my mom shows her love, and I am grateful for the nurses that ordered the rice and cheese. Now if we can just get the hospital on the gf wagon.

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It’s a Trust Thing

I was having a typical conversation with a friend about some typical girl stuff last week when she asked if I knew of any good gluten free restaurants for her co-worker that has been recently diagnosed with celiac. “You know, other than Europa.” Europa? Seriously? The last time I had been there the server was not quite sure what gluten was and after an explanation her response was something about a salad with oil and vinegar. (Maybe I need to modify my explanation so that it is not so extreme sounding?) After years of enjoying Europa’s pizzas and calzones, it would have been too hard to watch my friends eat the good stuff while I munched down soggy lettuce. But now I was intrigued and ready to give them another try.

I immediately looked for a menu on line with no such luck. They don’t have a web page, but after talking to their manager Jennifer on the phone about menu items, I was very excited to hear about the 10” pizza with a gf crust, made in house.

So excited in fact, I had to try it right away. If it is anything like their other crust, the gf community is in for a treat. Mom made a surprise visit to town, and I thought this would be a good place to try, knowing that she always helps champion the gf ordering process with her careful confirmation of the consequences. I asked our hostess about the gf menu and she pointed out the few items on the front, not mentioning the pizza.

I glanced quickly over the front of the menu noticing the few items, mostly salads of course. I then poured through the custom pizza offerings and settled on the roasted garlic and four cheese, and we would share a salad. Mmmmm, Gorgonzola. And garlic! But no mention of the gluten free crust on the menu. As mom picked a glass of wine, I asked our server about the gluten free crust that Jennifer had mentioned on the phone. The good news, she did not flinch at the mention of the word gluten. Then the bad news—they keep them in the freezer and she was pretty sure they were out.

On her way back to check inventory, I asked her to please check and make sure they were truly gluten free. It is a trust thing. A non-dedicated gluten free bakery makes me nervous. Did they really clean all the wheat flour off of every nook and cranny before pulling out the gf ingredients to make a new crust? I just wanted to check.

Upon return, we were informed that the line cook was the only person back there (It was a Monday night) and they were out of the crust. She then suggested in the future we call ahead to make sure they have some in stock. She smiled and apologized, then walked off.

I was frustrated, yes. And as we got in the car and headed to the old standby, I was also grateful. Grateful that she did not pretend to bring out an item that she did not trust was gluten free. Most times a server will point out the other items on the menu that are safe, what is good, and make a few suggestions. The Gorgonzola steak was my next choice and with some coaxing I would have been happy with that dinner. Maybe she did not trust the chef that night. Maybe she did not want to mess with a difficult customer. I will probably never know, but I will have to wait to know if the gf crust is worth it.

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The Gluten Free Good Life

Being diagnosed with celiac disease in 2008 set loose a flood of conflicting emotions. Excitement and disappointment ran circles around each other. I was ecstatic to finally know why I always felt so tired, why my hair was falling out, and why I had a multitude of “bathroom issues.” I finally had a good idea what was causing that persistent rash on my hand. At the same time, I felt the fear of being contaminated in the future and the sad loss of all those favorite foods I’d never get to eat again.

My parents didn’t cook when I was a kid. I’m an only child and they were both self employed and too busy to bother with putting together a real meal. It was easier for them to meet at a restaurant for dinner each night and then go back to work. We ate dinner together every night around the table at one restaurant or another, but our fridge only had cheese and tortillas (for my breakfast), diet soda for my Dad, and coffee in the freezer. Nothing else, except maybe an open box of baking soda. On the upside, the kitchen was never very messy. Unfortunately, I never learned how to cook. It never dawned on me that eating out was not a natural part of daily life, and this carried through my college years and into adult life, to the disappointment of my boyfriend. From dine-in to delivery, I am more comfortable in a restaurant than in my own kitchen.

Though I learned to cook some of the basics, and I love leftovers, eating out was still a routine for many meals. This all changed with the diagnosis in January of 2008. I enjoyed my last meal of regular pasta at Luigi’s the day before my scope to test my lower intestine for “dead” villi. As we ordered the mizethra, seafood fettuccini, and steamers, lamenting over my last gluten-filled meal, the waitress kindly pointed out that they carry gluten free pasta. I felt the first glimmer of hope that would soon become familiar when I would call a restaurant or asked a server to check if they have gluten free items on their menu. That reassuring feeling comes from more than just a yes, but the fact that they know what gluten free means. On the flip side, there is that pit of disappointment and fear of getting sick I feel in my stomach whenever a server stares back blankly or asks what gluten free means.

I have found that eating with friends or family at restaurants can be harder than I would have ever thought. The closer the relationship, the easier it is though. Most people in my life will start the “lets go out to eat” conversation with “where can you eat?” I know they love me. It is the invitation to a restaurant from people that I don’t know all that well that makes me nervous. Those outings rarely end well. I have found myself on the verge of tears (especially if I am starving) or getting snappy when the conversation with the server does not go well.

18 months since being diagnosed with celiac, my food values have changed, my health has improved, and I am much happier because of it all. I can still be annoyed by and sometimes insensitive towards other people with food issues, but I have a greater understanding of people that are adamant about putting good food into their bodies. I pay attention to everything that goes into my mouth, and want to know the origin of foods I had taken for granted in the past. At the grocery store, I put down items that have a long list of ingredients and opt for fresh, whole foods. I bring my own food to family gatherings and parties with friends, and I enjoy a greater connection to those who pay careful attention to my dietary needs. All said, my life has changed, my body has changed, and my awareness has changed, but all for the healthier.

The idea for this blog came to me on a recent trip to Chicago. Before we left, I searched for gluten free restaurants in the downtown area. The results were not what I had hoped for. Luckily, the hotel had a great restaurant that was happy to accommodate my diet and had a gf mini chocolate cake to die for. I thought it would be great for Spokane to have a resource for those of us who are gluten free, and I would be able to share those joyous moments, like today when I discovered that Starbucks had a delicious, individually wrapped gluten free cake. Though I am a supporter of local foods and non-packaging, feeling safe about my sweet treat was well worth the plastic wrap.

What this is not: delicious prose that you want to soak up with a big hunk of chewy French bread. What I hope this will be: a resource for those who are managing a gluten free diet. It is a record of our collective experiences to help those that are just beginning, or any celiac interested in trying a new place. There is nothing more frustrating than showing up at a restaurant, having heard that they have a gf menu, to be told by the host that he is not sure what that means. “No dairy, right?” This is one spot for everyone to access, with good information, to not only help make us a stronger gf community, but help those who are not gluten free (or are running a restaurant) understand our needs and make life a bit easier, and hopefully tastier, for us all.

Here’s to the gluten-free good life.

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