I love spices. And for that reason, I frequent a lot of Thai and Indian restaurants and sometimes carry around little packets of cayenne, thyme and cumin to liven things up. But my new favorite set of spices is at the Himalayan Sherpa House, a family-owned business in Greenlake. Apparently I had never had really good Nepalese food, because the food here was absolutely fabulously surprising. The menu looks a lot like an Indian menu, aside from the last page, which primarily contains dishes those of who can’t eat gluten must avoid (although the gluten eaters say that the dumpling soup is fantastic).
We received this note from Old School Treats.
Old School Treats wants to make your child’s gluten-free Valentines Day as sweet and delicious as it should be! Join us in the Pike Place Market Atrium Kitchen for a special Valentines Gluten-Free Baking Class for kids on January 24th from 12:00 noon to 2:00 pm.
Finally got the chance to try the gluten free rice krispies from Kelloggs. I have to say… They have the same texture and almost the same taste as the regular version. If you are nostalgic about the non gluten free krispies then these may be for you.
Sometimes I just want something gluten free and healthy. And I don’t mean a salad without croutons. So I was cautiously optimistic when Healeo moved into town. But their website is all about vitamins and cleanses and de-toxing, and what I was curious about was lunch.
The Phinney Market feels like walking into a big, happy family living room. On a Wednesday night, there were toddlers (quietly) running laps and making faces at strangers, many families eating, a sleepy toddler smeared with ketchup falling asleep on mom’s shoulder, and several groups of adults eating. The server seemed actually cheerful when I asked about gluten free options, and was able to point out several menu items that could be ordered as-is, and tell me exactly what the changes would be to make others gluten free. The menu is divided into salads, starters, sandwiches, and other, and there are two soups every day (both of which were gluten free that day).
First, a bit of background on why I love gluten-free beer. I’ve known of my gluten allergy my entire life. But in my late teens and twenties, I ventured out. I was the typical college student who enjoyed plenty of pizza and fried foods. I was lucky in a way that during this time I didn’t have many primary side effects. I believe I was in a remission period. This continued when I moved to the northwest in 2001. Here I discovered that we live in the land of craft beers and I can tell you that I enjoyed sampling many varieties. I toured various breweries and generally enjoyed the fact that residents in the northwest have a wide variety of high quality local beer to choose from.
Some crisp fall nights, I just want pizza. And I’ve tried making my own crust, with disappointing results, and probably will try again. Still, sometimes I just want it to be fast and easy. That’s where ready-made pizza crusts come in. Olivia Superfree crusts are based on sorghum flour, and I’m not always a fan of that flavor. In savory foods, though, I tend to like it much more. In addition, two crusts are usually about $8, which is cheaper than most GF pizzas. They’re also made in a dedicated GF facility, which is very reassuring.
Schilling & Co. Cider carries craft ciders–lots and lots of craft ciders. If you’ve been looking for a place to try out nearly any cider you’ve heard of, check out their huge selection of bottles. While you’re there, try the house-brewed cider that’s on tap.
The Port Townsend Summer Cider Day is hosted in the Maritime Center at Port Townsend, and there’s a huge range of local ciders available. It’s good timing for those of you excited about Washington Cider Week here in Seattle, because I got to try out many of the ciders that will be available here in September, so I can give you some advance opinions.
ZENERO’s mixes come together with a few simple ingredients: eggs (or flax meal), oil, milk (or milk substitutes) and water, in most cases. The mixes are created to be made in one bowl, and each is designed to be customized to the size and flavors the cook prefers. For instance, the multi-grain bread mix can be used to make hamburger buns, cinnamon-raisin bread (pictured), or sandwich bread. In particular, the mixes were developed to have a similar mouthfeel and texture to gluten-filled foods that some of us miss desperately.