convenient gluten free

Convenience is defined as the state of being able to proceed with something with little effort or difficulty. Not a word that most people would associate with following a gluten-free diet. 

Times have changed a great deal, and today you can probably find gf pizza available for delivery in your neighbourhood, along with a selection of restaurants that identify menu selections that are safe for you. We're all very happy to see them. However, there aren't many fast food options available when you're in a dash.

In my youth I ate a lot of fries at fast-food places, convinced that they were a good choice for me (oh, did I mention that I also smoked and thought that a chocolate bar was an excellent meal replacement?). Alas, almost all of the big burger places fry things that we shouldn't eat in the same fryer. I'd avoid, or at the very least seriously limit indulging in those fries today. I've gone into more detail on fries HERE. If you're curious about what is available at the large fast food chains - check out THIS site, which has loads of helpful links.

It comes down to being prepared. We can pack gf energy bars, but also a good old apple or a banana.  My long time favourite has been two rice cakes slathered with almond butter with their faces stuck together so that they can travel in a sandwich bag. You can read more on rice cake sustenance HERE.   

When I've got nothing on me, I'll find yogurt in a convenience store (no spoons? Grab one in the coffee shop next door!). Better than a bag of chips for lunch.You'll find more ideas in a past post on the topic HERE.

I've been thinking about how our cultures idea of "convenience" is unbelievably limited and almost entirely attached to making everybody unhealthy. This is hardly a new thought. Ironically, when we're older we may find that we're healthiest people in the retirement complex simply because we've eaten a lot less mass produced commercial foods full of chemicals and fillers.  


Perhaps fact that I don't leave the house for the day without trail mix in my bag is another gluten-free gift, and frankly, it's pretty darned convenient.

www.claudinecrangle.com  

rice paper spring rolls - refreshingly gluten free!

We've been eating a lot of cooked veggies these days - and I have been craving something fresh. Normally, I'd make spring rolls for a party or a pot luck as they appeal to lots of people and work with many dietary restrictions. Today I made them just for us, to be carted off for lunches on the road over the next few days. They are light, travel well, don't require warming up and keep for a few days tightly wrapped in the fridge. They are easy, but do require a good deal of assembly. Put on some good tunes, get well organized, and it's actually a pretty enjoyable way to spend an hour.

What you need: rice paper wraps (approx 10" diameter).

Salted hot water in a large bowl for soaking. As for the rest of the ingredients, they can be few or they can be many. 

Used in the wraps pictured are lettuce leaves (Boston is my preference - but anything "soft" vs crunchy will do), grated carrot, thinly sliced red and yellow pepper, green onion and LOTS of fresh cilantro (coriander)

Other ideas/variations I've tried include grilled tofu, salted peanuts, basil leaves and or mint leaves  and many Thai recipes include cooked shrimp or chicken.

Prepare your ingredients and put on a plate so that you can easily access everything like an assembly line. Lay a clean dry tea towel on your counter. 

1) Place enough boiled salted water in a bowl big enough to soak the rice paper disks. Place a disk in the water and wait until it softens (seconds). Pull out and gently lay flat on the tea towel. 

2) Put ingredients in middle, being careful not to over stuff. I put the lettuce on the bottom because I find that it helps support the delicate rice paper and keeps sharper items from poking out. 

3) To roll, simple fold up the bottom quarter of the disk. Then fold in the left side corner towards the centre. Tuck in the ingredients tightly (but gently as the paper may rip). Fold the top quarter down. Finish rolling towards the right side. Place seam side down on a platter. Don't be disheartened if your first couple are a bit wonky. I find that it takes me about two before I get the hang of it and make them tight enough. 

Once you are done, place a clean damp cloth, or wet paper towel over the top to keep them moist (not wet). Wrap in plastic wrap to keep them from drying out. When ready to serve, slice them in half. They can be eaten plain, or served with a dipping sauce. I tend to whip something up based on what's in the fridge... you can also purchase ready made plum sauce in the Asian food aisle of your grocery store that is gluten free. Watch for store bought sauces that contain soy sauce as that is very often NOT gf.

Today I combined some gluten-free tamari sauce with some rice vinegar, grated ginger, a spoon of sugar, sprinkle of salt and a good dose of hot pepper sauce.  Another classic is to combine peanut butter, gluten-free soy sauce, lime and water, melting it on the stove to form a dip. I hate shopping for ingredients just for one little dish. I would experiment with what you have on hand.  Essentially you want something sweet/sour/savoury with a hit of spice. When I'm eating these rolls for lunches I just eat them plain - they are like a garden of goodness and they leave me feeling very virtuous... which is justification for a treat later!

invited to dinner - gluten-free preparations

Ian is someone I worked with briefly a few years ago - and we had just recently connected to learn more about what the other was doing on the work front. 

I share this to position the situation aptly. We are not friends. We like what we know about each other, but that isn't a lot. We have a good vibe, and I guess that was enough for Ian's generous invitation to dinner at his home. 

This invitation came by way of email. This means I had a minute to breathe before responding. How would Ian and his new wife (who had never met us) feel about being put to the test in the gluten department? Only one way to find out. 

I wrote back that we would be delighted to join them, but "understood that they may not be up to the gluten-free challenge". I wanted to give them an easy out. Some people don't even like to cook, let alone contend with someone's dietary restrictions. 

Ian graciously responded "gluten-free? No problem!"... He was confident that they could pull it off adding that "they would be careful." How nice is that?

We arrived at their beautiful home, and were greeted by Ian, his gorgeous wife Neri and their uber friendly dog Mozart. Nothing breaks the ice between a group of strangers like an exuberant dog who believes that everyone has come to visit him.

Each dish was gluten-free, and was announced as such in the name of putting me at ease right away. There were gluten-free crackers. A warm baguette on the table... so good that it drew suspicion, leading Ian to show me the bag. Next there was borscht, scallops on a beautifully arranged salad, baked trout topped with peaches and thyme, quinoa salad with plums and fresh green beans. I could hardly move - when a chocolate cake was presented. Gluten free. 

As Ian was plating the cake, Neri returned to the table with a little container of cookies. "Not gluten-free" she says, "These are for me." It turns out that the shop had one gluten-free cake and it was chocolate. Neri, who contends with her own food intolerance, can not eat chocolate. Here I am in her home, eating a cake that she can not eat - so that I can. A strange reversal of roles.

I'm sharing this dining experience, because I think it really touches on the type of celiac situation that can bring some high anxiety - for both the guest - AND the host. I'd say that in this case it all went swimmingly. We learned a lot more about each other, everyone tried new things, we ate very well and are forming a friendship that is based not only on common interests, but more importantly, empathy and trust. I send my thanks to our new friends for this amazing gluten-free gift.

frozen gluten-free cookie and brownie dough

When I shared my recent post with Sweets from the Earth - they offered to supply me with some of their new frozen cookie dough to try. How could I resist? Even more importantly, how could I resist eating all of the cookies in one go? Solution: invite my friend Angela over for a gluten-free bake-a-thon.

Truth be told, these were extremely easy to make - so it wasn't assistance I was looking for in the baking department. I wanted a buddy to eat cookies with... and someone who could provide additional feedback on the goodies - and who would take half of the highly caloric treats home with her.

The chocolate chip cookies were delicious. I am glad that I baked them in two batches, however, because as their packaging says; every oven is different. My first batch worked out well - but took longer than the suggested 8-10 minutes. Sadly, I turned up the oven from 350 to 375 and the second batch just melted into lacy puddles. The winners are photographed above. While the lacy puddles were not super photogenic - don't worry... they did not go to waste :)

Next, we tried the brownies. I did not have mini muffin trays, or the recommended 6" square pan. My pan was 8" making the brownies rather shallow and difficult to remove from the dish. I would recommend using parchment paper so that they could be easily lifted out and then cut. Format aside - these were also a winner. Both Bill and Angela's husband Bennett gave them 2 thumbs up. Both the cookies and the brownies would certainly satisfy a craving for sweets.

What I like most about this dough is the convenience. You can keep them on hand for when you need them and whip up cookies in no time, with no mess. You can also bake as much or as little as you need at a time. You can find a recent post about this companies products HERE. My favourite still has to be the cashew cookies...dangerously good! Check out their site for more info.

simple soup - fast & healthy food for frosty days

chard, like kale, comes in many varieties

Sometimes a good dose of veggies is really in order. In winter, decent fresh veggies can be a little harder to come by.

Soup is a food that we whip up based on a few essentials and whatever is available and ideally, organic and in season. This time of year that means greens like chard, kale or collard. Squash and root veggies are also a good bet. Oh, and beans. We eat a lot of beans.

So here is a super simple list of ingredients that make up a healthy and hearty soup. Mix up the variables for variety:

Put this selection of items into the pot in this order:
1) good quality extra virgin olive oil to cover bottom of pot
2) chopped onion and or leeks & garlic, sauteed until clear
3) any combination of chili flakes, thyme, rosemary, parsley...
4) beans (garbanzo, white kidney, cannelini, navy, black...)
5) chopped greens (kale, chard, collard, spinach...)
6) organic/healthy/gf bouillon cube(s)
7) boiled water (kettle makes this easy) to cover ingredients.
8) bring to boil and then turn down to simmer for 20 mins. 

beans make veggie soup more substantial

To shake it up further, you could add either a can of diced tomatoes OR juice from a lemon (not both!). We make most of our choices based on what's in the larder. Toss in potatoes, carrots, celery, fennel right after the onions - whatever you have on hand.

this one has chard, white kidney beans and diced tomatoes

If you think you don't have the time or energy to make homemade soup... this takes about 10 minutes to assemble (including washing, chopping etc).. and another 20 minutes to simmer. If you make a big batch (note I didn't include amounts - depends on your need!) you can eat this for lunches throughout the week. You can also put it in single serving size containers and freeze it for another time. Healthy food - ready when you are... and ideal for keeping those new year's resolutions on track!

gluten-free now and then...keeping it healthy

Mum's gluten-free recipe cards held the secrets of my favourite treats growing up

Flashback to the early 1970's. No gluten-free anything in any grocery store. No internet. No computers for that matter. My mother was armed with her little index cards and her typewriter to record her groundbreaking research.

Celia was truly a pioneer in the gluten-free food world. On the days when you are feeling a little blue about having to go without something, it doesn't hurt to recognize that there is no better time to be diagnosed with a condition that requires or benefits from going without gluten. 

I think it's equally important to reflect on the fact that it was very possible to live well, and thrive on this diet before the market was flooded with specialty food products. As a veteran, it's been very interesting to watch the market change so much and see people adopting this diet without their doctor prescribing it to keep them alive.

Gluten-free is not a guarantee that you will be healthier (or thinner for that matter!) Living simply, on fresh, local foods that are not mass produced is still the best option. I love having the gluten-free foods I crave at the ready, but as we all focus on living a little healthier at the start of a new year... I'm going to aim to keep my meals focused around lots of greens, beans and simple gluten-free grains. Ok, and perhaps an occasional (and much appreciated) cookie or two.

Toronto Gluten Free - The Junction

Gluten-free neighborhoods in Toronto are on the agenda for this year. I thought I'd start closest to home.  I live in the Junction - which is north of High Park. The Junction has been "up and coming" for many years now. It looks like we are in the sweet spot where there is lots of creative energy, but we are not gentrifying towards shopping mall mediocrity. Starbucks arrived a couple of years ago, but so far, it's stopped there. We still have a high ratio of used appliances and indy dollar stores gracing the hood.

What's most interesting to me, is that even in this tiny little hipster grotto there is a SELECTION of places where I can get not only a safe gluten-free meal, but some devine treats too. My top 10 Junction spots for a gluten-free fix are: 

The Beet: I cannot say enough about rice wraps at this place (see a past post HERE). Lots of gf options and a staff that just "gets it". In the summer we are regulars on their patio. Super healthy, tasty, affordable and SAFE!

Bunner's Vegan & Gluten free Bakery: When they opened across the street from my  home I could not believe my eyes. They just celebrated their 2nd birthday. Celebrate yours with a custom made red velvet cake - or just pop in for cupcakes or cookies. It's hard to walk by.  

North of Bombay: I'm crazy about Indian food. Go here for the best pakora in town.  Curry Twist: Another Indian restaurant, with tangier butter chicken and slightly more refined offerings. There is typically a line up in this little place - and it's worth waiting for.  Read more about Indian gf food options in general HERE. 

Cantina: New to us as of December 2012. Sophisticated, handmade soft tacos with rice and beans are the gf offering. Be warned, the staff like to make a point of letting you know that they are cooler than you. Yes, even you. Your bill will be higher than what you'd expect to pay for Mexican. The tacos almost make up for this. La Revolucion: Also Mexican, but cheap and cheerful for when you need a fix and want a decent gf meal that isn't posed over.   

Little Fish Bakes Good: A cafe with an excellent brunch which includes an option of white or brown gf rice toast. They sometimes have other goodies like gf brownies too.   

Gabby's: One must recognize a sports bar that puts out an enormous sign that reads "try our gluten-free menu!". This is not a culinary place - you go there to watch a game. I've tried the burger so far, which I was happy to enjoy on a gf bun.

The Sweet Potato: An organic food market with a wide selection of gluten-free staples like bread, crackers and cookies, much of which is produced locally including Organic Works and Gaga for Gluten free.

Crema Coffee: Aside from making excellent coffee... they also carry a selection of gf goodies including cookies from Bunners and treats from Queen B Pastries.   

Finally, we have an organic farmer's market here on Saturday mornings during the summer.  Sounds like a pretty good hood for a celiac eh? If you think I've missed something worth noting - please let me know!

quinoa gluten-free tabbouleh

Quinoa as a gluten-free substitute in tabbouleh

Tabbouleh is a classic middle eastern dish made with either bulgar wheat, or couscous (sometimes called semolina - whatever you call it... couscous, semolina and bulgar wheat are NOT gluten free!).  

Quinoa is a lighter grain and makes an excellent substitute for a gluten-free version of tabbouleh. I've linked to an earlier post about quinoa, and how to cook it within the recipe. 

Cook one cup of quinoa (it's easy - click HERE for how)

dice 1 firm plum tomato 

about 1/2 cup roughly chopped fresh flat leaf parsley
about 10 finely chopped mint leaves

1/2 an English cucumber diced
2 green onions (or scallions) finely chopped

squeeze juice from one lemon
drizzle on some good quality olive oil

dash of salt & pepper

stir it up & serve!

I typically put some of the plain, cooked quinoa aside for breakfast the next morning (there is plenty for the salad). I love squeezing an extra meal or two out of a pot of cooked grain. 

This dish is great on its own, works well as a side with chicken or fish, and travels well for lunches lasting up to 2 days in the fridge.  

An excellent dish for a healthy start to the new year!

gluten free portion control

this photo almost never happened: note the self control!

My experience with celiac disease has gone through a number of phases. One that I can't seem to shake is a complete lack of control where gluten-free baked goods are concerned. If there is something I CAN eat... I EAT it. Be it an entire box of cookies in less than 24 hours, or an entire cake. I don't exaggerate. I'm confessing. This likely stems from having grown up in a world where I rarely saw a box of cookies that I could eat. Perhaps I'm just making up for lost time :).

Admitting the problem is step one. One of my more recent management techniques, is to get out of the grocery store without buying VOLUME. I'm very frugal by nature, but sometimes, paying more for an individual serving means not feeling lousy about having overindulged. 

One of my latest finds has been this single serving chocolate walnut brownie by Sweets of the Earth. It is so sweeeeeet - that I can actually walk away (for at least half an hour) after eating only a few bites. 

For those of you who have more discipline, I would highly recommend the flourless cashew cookies - I've linked to their website HERE. I had to stop purchasing them as I can't find the strength to put them away before I've finished the box. I've also tried their vegan, gluten-free chocolate cake. I wouldn't dream of bringing home a cake just for me, but I'm very happy to see it turn up again and again at events so that I can enjoy a piece. These treats also work well for those who are unable to eat dairy or eggs.This is not a paid endorsement - I critique gf foods based on what I find, purchase and want to tell you about.

Next I need to locate where I can purchase their new gluten-free frozen cookie dough... that way I can make only as many cookies as I should eat in one sitting.

Happy Christmas, Happy Hanukkah, Happy New Year!

www.claudinecrangle.com

gluten-free at the Christmas party

The Party. If we are lucky, we have reasons to celebrate all year. What differentiates holiday parties is often the number we attend and the size of the affairs. I find the bigger the event the more gluten-ous the challenges. I thought I'd address a few of the specifics around large scale events on this post.

For starters, anything being walked around on a tray by a server is likely to include pastry, or something sitting on bread, or a meatball full of crumbs. At the risk of offending, I'll tell you not to ask the server if you're itching to know whether you can eat something he's offering. If possible, go to where the caterers are working and ask if there are any goodies in circulation that are gluten free. I've been a server at many catering affairs in days of yore. We just picked up the trays and moved the goods. We had nothing to do with the food prep and often little knowledge of the ingredients we were presenting. Also note - those trays that now carry something you can eat, were carrying the puffed pastry 5 minutes ago. We all have our own comfort level with contamination risks.

Food is also sitting unattended on tables. Lovely platters heaped with delicious looking goodies. Often no one around who knows what's on the plate either. If it's catered - follow earlier instructions. If this is a pot luck affair... you could get lucky and have someone tell you who brought what - and ask.

Typically - I use my good sense. I eat things that obviously safe (sadly, this is rarely the fresh veggies - I often resent this option, even though it's a smart and virtuous one). I'm not proud to admit, I'm the person who wipes out the cheese platter. I also eat the nuts, potato or corn chips (watching that corn chips are not multigrain, and potato chips are plain to be safe). They make decent substitutes for the crackers. I eat the olives.

Two other very important tips: one, when appropriate, bring something for the potluck that you enjoy eating and that will satisfy your hunger. Tip number two: never show up at a party hungry, even if it means eating trail mix in the parking lot before you arrive. 

I find I'm happier if I don't attend large gatherings with a focus on the food. I go for the conversation. I'm there to catch up and celebrate with friends, and meet some interesting new people. That said, if there is a cheese platter - I meet most of them in its vicinity.

I'll add that these parties are often less about the food and more about the beverages. Those are easier to manage, and I've gone into some detail on the safety of alcohol in a post HERE.

Happy Holidays!!

gluten-free spiced carrot cake

One of my favourite finds on our trip to Copenhagen was the little bakery across the street from our apartment. They made a carrot cake with a distinct cardamon flavour that knocked my socks off and inspired me to try my hand at some renegade baking when I got home. I say renegade, because I'm not a very scientific baker (read more on my technique HERE). I like to play - and assuming the textures feel right as I'm going, I feel pretty sure that the final outcome will be edible. 

I recognize that this is not the comfort zone of most people - so this time, I wrote down what went into the food processor (you could use a mix master - I'm too lazy to pull ours out). The outcome was a springy and delicious cake that we shared with Bennett and Angela. Last weekend I followed my notes and made the cake again in honour of my Mum's birthday. A hit on both occasions. It's a big and hearty cake - best shared.

My flour of choice is chick pea. I mix it with a little brown rice. If you have a favourite flour concoction - feel free to use it. Also, alter the spice quantities to suit your taste. Adding veggies and fruit makes most cake recipes more forgiving - eggs are important too. I don't use xanthan gum any more and don't miss it in cakes, muffins or cookies. I use organic ingredients when I can find them.

Spiced Carrot Cake

1/2 cup oil (safflower, canola, anything of quality with little flavour) you could also use softened butter

3/4 cup packed brown sugar

3 large eggs

1/2 cup brown rice flour

1 cup chick pea flour

1/2 tsp baking soda

1 tsp baking powder

1 tbsp cinnamon

1 tbsp ground ginger

1 tsp ground cardamon
pinch salt

2 large carrots - grated

1/2 cup pitted dates chopped fine

1/4 cup crystalized ginger chopped fine 

1/4 cup walnuts chopped

Add ingredients in order shown into the food processor. Whirl them around on low with the paddle attachment between additions. Before you get to the carrots your mixture should be fairly stiff. Add carrots and turn up the speed so that they integrate well. At the end throw in the last bits and stir enough to blend them into the batter. 

Pour batter into a non-stick pan. Mine is 10" diameter and has a hole in the middle. This type of pan means that the batter never needs to rise across a wide distance. I credit the pan to the success of this. I'm sure you could also make two small non-stick loaf pans or a 10" diameter round pan work, but I cannot commit to the outcome :)

angel food cake pan or a bundt cake pan both seem to help with gluten-free cake success

The oven. I put the rack in the middle and crank it hot (ours is gas). When at least 400F I pop the cake in and turn the temperature down to 350F. Here it will sit permeating your home with a lovely spicy smell for the next hour. 

If you are not sharing - you can carve it up into about 16 healthy sized pieces. Wrap individually and freeze. They make an excellent emergency breakfast - and are handy for a last minute treat with tea at any time of the day!

gluten-free Copenhagen!

Copenhagen was our last stop on the month-long journey. This city had been on my personal wish list for almost 2 decades. In a past life I worked in the contract furniture industry and gained serious respect for Danish design, long before the mid-century modern furniture craze hit the masses. 

So - day one, we needed a bank machine. I don't think I ever fully got the hang of the Kroner...it was hard to wrap your mind around such large numbers and I was doing a lot of bad math in my head for a week. 

designer coffee at Bang & Jensen

 I digress. The point of the bank machine was that this was the impetus for stumbling upon Bang & Jensen - which became our "go to" place for the week. Their (badly translated) site can be found HERE.
I note the translation - because I could not believe how well everyone in this city speaks English. Not second language English either. The owner of this cafe spoke so eloquently, that Bill and I were stunned. We suddenly realized that we'd spent weeks speaking such simplified English in an attempt to be understood.

The other reason I bring up English, is that suddenly, I was not anxious about eating out anymore. I could simply have the conversation I would have in Toronto, asking questions like "is it breaded, dredged or coated in anything?" and know that I my questions were clearly comprehended.

waiting for the bus to ferry us across the river

I must apologize that there are no food photos to share here. Despite the loveliness surrounding me, I didn't take my camera out very much. Instead, I found myself soaking up the sights and just "being" in the moment (vs capturing it all for later). 

While I did not partake in any Danish sandwiches, they are worth noting. Danes eat "open" sandwiches - meaning one slice of bread on the bottom. Many could feasibly be ordered without the bread. Bill ordered a "potato" sandwich which was essentially a substantial potato salad with a thin slice of bread at the bottom of the bowl. Think smoked salmon, for example (hold the bread - and if you're inclined, cart your gf Wasa crackers :). 

One night at Bang & Jensen I asked the staff about the (not so healthy) natchos on the menu. When I showed concern about the chip ingredients - she brought me the bag. Ingredients were listed in more than a dozen languages, which was very reassuring. They were ordered again a few days later :).

Our most memorable meal in Copenhagen was a simple one. It's hard to mess up on a simple steak. We ordered steak frites and a salad at Cafe Oscar. A delightful little restaurant just down the street from the Danish Design Museum. If you are lucky enough to travel here, don't miss either spot. 

Finally - the gluten-free highlight of Copenhagen was directly across from our little apartment. Naturbageriet had fresh gluten-free goodies waiting for me in the window every morning. I apologize profusely for not photographing the rumballs, cardamon carrot cake, the date loaf or the banana muffins. They had "regular" baked goods there too (they write about this on their site - see link) but go to every effort to keep the two worlds from colliding. The people who run the place are very knowledgeable about the ingredients and were most reassuring. I ate their goodies every day, and felt healthy - and VERY happy!!

Copenhagen was everything I hoped it would be. Inspirational eye candy everywhere. Extremely walkable. Areas reminiscent of a modern-day Venice. Style, often understated, but certainly painstakingly considered. Gorgeous, present and welcoming. 

We were extremely enamored with this part of the world and will certainly be making another Scandinavian excursion. Like anything in life, the first time is learning the ropes. Our next trip I'm sure that we'll have more exciting culinary adventures. For now I'm happy to report that we ate well - and I came home feeling good and inspired to transform the experience into new creative endeavours.

www.claudinecrangle.com

gluten-free Berlin

 Berlin....was stop number three, and we fell in love instantly. We were lucky enough to have an apartment in Kreuzberg - a fantastic neighborhood that was vibrant, and full of youthful, creative energy. Our block in particular was loaded with young people and hipster families - the kinder were everywhere!! The shops were delightful - plenty of tiny boutiques with unique finds beautifully displayed, including a charming licorice specialty store (yes, there were gluten-free goodies!). We were in Berlin for Halloween - and it was adorable to see how the little ones dress up here, and rather than going from door to door in the residential apartments, they hit the cafes and shops for their treats. 
 
We did art galleries (artists Kathe Kollwitz and Emil Nolde each have their own, and are to be seen!) museums, markets, checkpoint charlie, the wall... and we explored some off the beaten track neighborhoods as well. As the wall has only been down for 20 years - things are really moving here. Gorgeous urban parks are being constructed. Modern architectural wonders are tucked between lovely older buildings. You really get the sense that the place is reinventing itself and the energy is quite intoxicating.

We incorporated a long daily walk along the tree lined canal that runs through the area. Late night walks were a favourite activity - looking inside at the stylish apartments through lit windows... the high ceilings... the light fixtures! This was typically followed by a stop in a cozy local candlelit bar for a glass of wine.


I know I'm repeating myself, but it has to be said. We did not travel to northern Europe for the cuisine. Also: Berlin is not optimal for gluten-free grub. This was our third week on the road, and I was tiring of my daily fix of trail mix and gf Wasa crackers. I found myself up at night scouring the web for some advice. What I found was this fantastic blog: Glutenfrei Berlin and here, my suspicions were confirmed. There are a number of gluten free options - but they are spread far and wide in a pretty big city. None of them offered anything extensive or appeared worth a significant trek. If you are staying for one week, you don't want to spend it tracking down sustenance.
 
I was in luck, however, with two spots she'd reviewed within the very block where we were living: Popsy's Hamburger Heaven (the cooks working the night we went were a couple of charming young fellas, a Canadian and an American). Here I could have a frank conversation about food & gluten contamination. They got it. They made the food to order. I had a gf bun-less burger and AWESOME hand cut fries the first visit. On the second visit two days later, I had a grilled steak and repeat on the fries (I'm on vacation after all!). 

tiny Berlin kitchen produced some yummy dinners!

The rest of the week we had dinner at home. Our little rental was lovely and bright and came with a tiny, but well equipped kitchen. We wanted for nothing!

The second lead was a very well stocked little shop called Anderskorn. Here the owner had pulled together an impressive offering of gluten free goods that ran beyond the standard Schar I'd been finding to date. I had been carrying my little restaurant card around with me which had all of the German words for gluten. It sure was nice to be able to pick up foods that weren't necessarily "marked" gluten-free and have the shop keeper validate that they stocked said item because it was safe. I picked up some thin gf pumpernickel style bread that came in a little box, cookies, crackers, cubes for stock, pasta sauce and a bag of pasta. The rest of our goods came from the local grocer. One night we made a pasta dish. Another night we made lentil soup and gf grilled cheese sandwiches. Perfect dinners after long days of seriously trekking. Breakfast typically consisted of fruit with yogurt and gf toast so I'd be well fueled for all day outings where the trail mix and cheese and crackers in my purse might hold me until dinner. 

I know I haven't painted the best gluten-free picture here, but that was how I saw it. I'd also say that I'd go back in a heartbeat, and would love to rent an apartment for a month next time. Consider that an endorsement for Berlin! If you plan to go... check out the Glutenfrei Berlin site. She has done an incredible job of rounding up the best options and can give you way more useful advice than I can in one blog post.

Next stop - my favourite of the adventure... Copenhagen!

www.claudinecrangle.com

gluten-free Prague

Prague was our next stop on the northern European adventure. Gorgeous. So many people I'd spoken to when we were planning our trip gushed about this place, or shared a desire to get there. It has to be said, that while enchanting in many ways, its popularity has also made it the most touristic of the four cities we visited. Our best days were spent way off of the beaten track. We did do all of the major sites (in one day) and then Bill had us searching off the grid for some rare cubist-style architecture.  

As for the food... this was our first stop with our own apartment. It was wonderful to walk down the street, get our groceries and make a safe meal at home with a nice glass of wine after a day of walking the cobblestone streets. 

our kitchen at Residence Elema

gluten-free savoury Czech pancakes!

Schar products could be found in the grocery stores, along with a couple of other products that were clearly defined as gluten free. One of our finds were these amazing pancakes which we served with a hearty salad for dinner one night. One egg, some milk and this mix which was largely based of chickpea and corn flour and a unique blend of herbs made a very delicious and satisfying meal... but I'm taking too long to tell you about the BEST find in Prague.... 

Restaurace Na Zlaté křižovatce which translates to "At Golden Crossing". A completely gluten-free restaurant. Not kidding. It was unbelievable (and the celiacs were pouring in from everywhere!). 

front page of menu put you at ease!

Bill said that he had never seen me so relaxed in a restaurant. My biggest challenge was deciding what to have when you can have everything... (is this what "normal" people feel when they go out to dinner?!). I opted for the chicken breast stuffed with pancetta, spinach and some kind of cheese served with rapini (my favourite veggie!) and polenta. Bill had the wild boar stew with gf dumplings. Both were fantastic. 

And then... I had the first apple strudel of my life. 

gluten free apple strudel - I hated having to choose only ONE dessert from the extensive menu!

We got our Visa bill today. This meal for two complete with drinks, dessert and a tip came to $60 Canadian. If you go to Prague - go here. Go every night. Oh, and you must make a reservation. Many disappointed people were turned away. You'll find a link to gluten-free heaven right HERE where you can reserve via email :). I have to thank Erin at Gluten-free Globetrotter for posting about this place...check out her site to see more about all of the other places she's visited!