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

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

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

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

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:

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

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!

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!

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.