Tag Archives: gluten

Gluten-free Restaurant for Celiacs, Lugano Switzerland

November 2017 – Is it true that approximately 80,000 people in Switzerland are intolerant to gluten and one in five of these people are lactose intolerant? According to The University of Chicago Medicine, Celiac Disease Center, Celiac disease affects 1% of healthy, average Americans. That means at least 3 million people in our country are living with celiac disease—97% of them are undiagnosed.

I will say that in over twenty years of performing food intolerance testing, almost 100% of the people that came to me were intolerant to the lactose in milk and milk products. I also found that 95% of my clients were intolerant to wheat, 60% were intolerant to corn, and 40% were intolerant to soy. A very small percentage of people were intolerant to gluten. If you aren’t feeling well, try eliminating wheat, milk, corn, and soy. Check out Alternative Ingredients for Food Intolerances on this website.

Gluten-free Restaurant for Celiacs, Lugano Switzerland

Are you one of the rare few who know that you are gluten-intolerant? Are you traveling to Lugano Switzerland? Take heart, you can eat a delicious Italian pizza at Ristorante L’INtollerante. I ate the gluten-free Pizza Vegetariana with lactose-free cheese and it was delicious!

Ristorante L’INtollerante
Via Trevano 19
Lugano 6900
Switzerland
+41 91 950 05 05

Pull up Google Translate and check out Ristorante L’INtollerante‘s menu:

Gluten-Free Restaurant for Celiacs In Lugano Switzerland Gluten-Free Restaurant for Celiacs In Lugano Switzerland Gluten-Free Restaurant for Celiacs In Lugano Switzerland

Vegetarian Restaurant, East Boston MA

March 2016

When I landed at the Boston Logan airport I immediately opened my Happy Cow app to see where I would have lunch. La Sanghita popped up as a five star vegetarian restaurant in the East Boston area. The restaurant is right next to the airport, but because of all of the one way streets, I had to take a long circuitous route to get there. It was worth it!

La Sanghita – Vegetarian Restaurant

I entered La Sanghita and was greeted by a friendly face and an invitation to try a gluten-free vegan kale cookie. This cafe looks like a small house from the outside and contains space for 18 to 20 people to sit. Food is prepared from scratch with mainly organic ingredients and a lot (if not all) gluten-free ingredients. It took a few minutes to get my food and I appreciated the love and attention put into my meal. La Sanghita does not use microwaves so my food was heated on the stove. Delicious!

East Boston Vegetarian Restaurant

Here are the two men preparing my meal:

East Boston Vegetarian Restaurant

I had vegan quesadillas and vegetable soup puree with avocado:

Vegan Quesadillas

Vegan Quesadillas

Vegetable soup puree with avocado

Vegetable soup puree with avocado

East Boston Harborwalk

La Sanghita is merely a block from the East Boston Harborwalk where you can stretch your legs after your delicious meal and smell the salt air.

east boston harborwalk

view of boston from the east boston harborwalk

La Sanghita
389 Maverick Street
Boston MA 02128
(857) 256-2917
www.lasanghitacafe.com

Gluten-Free Baking Hints – How to Convert Your Old Recipes

Here are some gluten-free baking hints so that you can convert your old recipes:

  1. Refrigerate dough or batter for 30 minutes before baking.
  2. Add extra leavening agents (e.g. yeast, baking powder, baking soda).
  3. Bake at a lower temperature (25°F lower) and for a longer period of time.
  4. Bake in smaller containers and smaller sizes.
  5. Make batters thinner than wheat batters.
  6. In general, gluten-free cakes do not rise as well so make several lower, flatter layers and stack with all-fruit jam in between the layers instead of making the cake in one large cake pan.
  7. Convert recipes that either call for cake flour or have lots of other ingredients in them (like grated carrots or zucchini) because these recipes do not depend on gluten to hold them together.
  8. If eggs are called for in the recipe, add an extra one to help hold the dough or batter together better.
  9. Substitute milk in the recipes with water or a milk alternative like rice milk, oat milk, almond milk, hazelnut milk, or soy milk.
  10. Add a few extra tablespoons of oil or butter to help keep the baked good moist.
  11. For every two cups of gluten-free flour used, add 1 tsp. guar gum.
  12. Package in plastic containers or plastic bags while still slightly warm and freeze.
  13. Use potato starch, tapioca starch, or arrowroot starch to replace wheat starch and corn starch in recipes. Also use these starches to thicken sauces and gravies.
  14. Use rice instead of bread to stuff chickens and turkeys.
  15. To substitute breadcrumbs use homemade breadcrumbs (from your rice bread), ground sunflower seeds, or cooked rice.
  16. Substitute rice noodles in all pasta dishes.
  17. Use rice crackers for dips and salads such as egg salad, tuna salad, and chicken salad.

Gluten-Free Baking Hints

Monica used these gluten-free baking hints when she developed the recipes in her cookbooks. You can convert your recipes too!

Gluten-Free Restaurant, Philomath OR

June 2015: Eats & Treats Cafe in Philomath OR (20 minutes from Corvallis Oregon) is a 100% gluten-free restaurant. This restaurant does not just offer a gluten-free menu, it only offers gluten-free food. They make all their food without gluten including sauces, salad dressings, breads, and desserts. If you have Celiac Disease you will feel comfortable eating here. Their sign at the front door says it all:  “Welcome to our dedicated gluten free zone. In consideration of our gluten free environment, we kindly request no outside food or drink be brought into the cafe.

Gluten-Free Restaurant, Philomath OR

If you are a first time customer they will bring you a FREE delicious gluten free chocolate chip cookie.

gluten free chocolate chip cookie

This friendly cafe was full of people enjoying their famous barbequed meats and gluten-free food. I wanted to taste their gluten-free bread, so I ordered their tri-tip sandwich. The bread was amazing!

Sandwich made with gluten-free bread

Of course, I also had to try one of their desserts (but was so full from the sandwich that I had to take the dessert to go). I must say that their gluten-free pie crust tasted as good as mine!

 gluten-free pie crust

Eats & Treats Cafe
1644 Main St
Philomath, Oregon  97370
www.eats-treats.com
541-307-0225

Gluten-Free Quiche Recipe

Gluten-Free Quiche RecipeI had some leftover cooked spinach in the fridge the other day so I decided to make a gluten-free quiche. Boy oh boy, was it ever delicious! I must have been hungry because I almost ate half of it!

I started with my favorite gluten-free pie crust. I pressed it into a 10 inch springform pan and baked it for ten minutes at 350oF before I added the filling.

Gluten-Free Pie Crust Recipe

  • 1 cup rice flour
  • 1/2 cup arrowroot starch (or tapioca starch or potato starch)
  • 1 tsp guar gum
  • 1/2 tsp sea salt
  • 1/3 cup butter
  • 1 egg
  • 1 to 3 tbsp water

Place rice flour, arrowroot starch, guar gum, sea salt, and butter in a food processor and blend well.

Beat together the egg and 1 tbsp water.  Add into the food processor’s ingredients and blend until the dough leaves the side and forms a ball (add water, one teaspoon at a time if extra moisture is necessary or rice flour, 1 tbsp at a time, if the dough is too moist).

Press dough into the 10 inch springform pan with your hands.  If making tarts, press dough into muffin tins or mini-muffin tins.

Bake for 10 minutes at 350oF and remove from oven.

Gluten-Free Quiche Recipe

Sauté the following in a tbsp or two of butter until tender:

  • 1 red pepper, diced
  • 1 zucchini, diced
  • handful of chives, minced

In a bowl combine:

  • 1 to 2 cups of chopped, cooked spinach
  • Sautéed vegetables (above)
  • 1/2 cup grated Parmesan cheese
  • 6 eggs, beaten

Pour mixture into the partially cooked gluten-free pie crust.

Bake for 30 to 40 minutes at 350oF. Remove from oven and let sit for a few minutes before slicing.

Gluten-Free Pizza Crust Recipe

Gluten-Free Pizza Crust with Peppers and OlivesAre you in the mood for pizza but are gluten intolerant or allergic to wheat? You can make your own delicious gluten-free pizza crust, top it with pizza sauce, shredded almond cheese, and veggies and/or sausage.

This gluten-free pizza crust recipe (wheat-free pizza crust recipe) is from Monica Levin’s Better Health Cookbook: Wheat-Free & Lactose Free.

Gluten-Free Pizza Crust Recipe

  • 2 cups water
  • 1 tbsp raw sugar
  • 1 tbsp yeast
  • 2 ½ cups rice flour
  • ½ cup potato starch
  • 1 ½ tsp guar gum
  • 2 tsp sea salt
  • 3 tbsp whole psyllium husks
  • 3 tbsp olive oil
    Gluten-Free Pizza Crust with Peppers and Sausage

Preheat oven to 400oF.

Place water and raw sugar in a saucepan and heat until lukewarm.  Remove from heat and sprinkle yeast over the surface.  Let stand 2 to 5 minutes.

Combine all dry ingredients in a large bowl.  Pour in yeast mixture and olive oil.  Mix well.  Let stand a few minutes to allow the moisture to be absorbed.

Sprinkle the counter top with rice flour and turn the dough onto the floured counter.  Knead, adding additional rice flour if necessary, for a few minutes.

Press onto a pizza pan (one 15″ or two smaller), top with pizza toppings, using almond, rice, or soy cheese rather than mozzarella.

Bake on the bottom rack for approximately 20 minutes or until the crust is lightly browned and stiff enough to lift off the pan with a spatula.