Tuesday To Do List is my newest attempt at bringing you tidbits from the gluten-free world each week. This will continue until my mind-that-doesn’t-rest comes up with another way to entertain you guys. You can read my very first to-do list here. Cross your fingers I am back here next Tuesday with another list.
I want to try…
On my list to buy…
I almost cried (tears of JOY!) this weekend when I had fried chicken for the first time since being gluten free. (I just celebrated my EIGHT year GlutenFreeiversary recently!) AND apple fritters! When you are gluten-free in Nashville, be sure to check out AMOT. Their entire menu, minus a couple of beers on their beer menu, (where they distinguish between gluten-free and gluten removed beers, impressive!) is gluten-free! And don’t worry vegetarian friends, that black eyed pea falafel sandwich pictured below is for you! My.kind.of.place.
We landed late Sunday night from our adventures celebrating Mr. CITC’s #bigbourbonbirthday… and now I’m leaving on a jet plane to meet my Mamasita in Tucson to visit my brother and soak up some rays! (if you have any Tucson, AZ recommendations, let me know in the comments!)
EnJOY your week.
As much as I wish I were getting paid big bucks to add these links to my page, I’m not. They are not affiliate links. I’m just sharing to share.
Join in on the Teal Pumpkin Project to celebrate an allergy friendly Halloween with non-food treats.
For more non-food Halloween treats from 100 Days of Real Food, click HERE.
Looking for traditional treats? HERE is the gluten free Halloween candy list.
The new BelAir Cantina location is now open on Downer Avenue. (just four blocks from my office at UWM = DANGEROUS!)
Gluten-Free Mondays and Wednesdays at Transfer happen every single week: no up charge for GF pizza or apps and 2 for 1 taps of New Grist. Join us THIS Wednesday for our October GF Get Together at Transfer.
I have told you guys in the past about my love for the minestrone at Sala, (also near UWM) but I may have a new favorite — their Pumpkin Sage soup is my go-to lately.
NEW to the collection:
Chrystal was kind enough to send two copies of her new book to give away at our monthly GF Get Together events — the GFF (gluten free friend) who won last month was thrilled at the idea of simple recipes with ten ingredients or less. And if you’re joining us this month (RSVP here) you will have the chance to win the second copy!
Before I share the recipe, let me tell you a little “keeping it real” baking story from my kitchen: I forgot the flour. Yes. The entire 1/2 cup of flour that is called for in the apple crisp recipe. I had it out, measured, ready to add into the ingredients, and then I forgot it. I thought the topping seemed kind of off, but figured it was a new recipe, and who was I to judge? I realized my mistake when it was almost done baking and I pulled it out of the oven to find a pretty liquidy situation in the baking pan. Then it dawned on me — I didn’t add the flour!
I was determined to save it though, so I did at a few sprinkles of GF flour mix and kind of mashed it in with a fork, I didn’t want to mix it all together, but it did help soak up some of the extra liquid. I then just cooked it for longer than called for and the apples softened up and the topping came together just fine, it even got a crispy on top — it was delicious!
So there you have it. I mess up in the kitchen all.the.time. But I keep baking. And you should too.
*For this recipe, Chrystal uses her all-purpose gluten-free rice flour blend that has been prepared in advance. Rather than making a whole batch, you can scale it down to ¼ cup white rice flour + 2 tablespoons tapioca flour + 2 tablespoons potato starch.
SARAH’S NOTES: After realizing I had forgotten the flour, I did add some Pamela’s GF baking mix on top and mashed it down with a fork and it turned out just fine. I may just omit the flour in the future and just cook longer to absorb liquid. I am going to try it with coconut sugar next time. In her book, Chrystal uses garbanzo bean flour in one of her flour mixes, I am not a fan of the distinct bean flavor it has, so be sure to try out this flour first to see if you like it before making a whole batch of the flour mix.
This book really is sweet and simple — perfect for someone new to GF baking or for kiddos who like to help in the kitchen.
SNACKS & APPETIZERS
BAKING & DESSERTS
Powdered Sugar Doughnut Muffins from Elizabeth Barbone
The high temp is 86 degrees here in Milwaukee today.
In the morning, there is usually a cool breeze near the lake. If you have the windows open, it will cool the house for hours. But not today. When I just stepped outside, I could already feel the heat that is to come later today. Anyone have a pool I can come take a dip in today?
No worries. There are other ways to stay cool when the temps rise this summer.
I would love to tell you that the new ice cream maker has been up and running. But it hasn’t. Not yet. Way too many things going on right now. But it will make an appearance soon.
Instead, you can grab some Talenti gelato or sorbetto from the store. It’s amazing. And almost all of their flavors are gluten free. (caramel cookie crunch is a no-go for us)
Thanks to Shelby at Talenti, I was able to try several of their flavors. That may or may not have been the period of time when my jeans stopped fitting right.
Hands down, my top pick was the Mediterranean Mint gelato.
It is rich and creamy with bits of bittersweet chocolate in each bite. Every time I opened the freezer I had to grab a bite or two. There is nothing that says you cannot enjoy this early in the morning. Or if you need a little afternoon snack. Or after dinner.
You get it. It’s that good.
A close second was the Caribbean Coconut gelato.
I’m a big fan of coconut. You remember how I raved in a post about my love for Coconut M&M’s don’t you? Come to think of it, those M&M’s would be perfect with this ice cream. (Shelby… I might need another delivery!)
Because I didn’t think of M&M’s at the time, I paired it with the Double Dark Chocolate gelato.
(the very-chocolatey flavor also goes perfect with the Tahitian Vanilla Bean gelato And the vanilla made delicious ice cream sandwiches when scooped between two Liz Lovely Triple Chocolate Mint cookies.)
You thought I was kidding about the jeans didn’t you?
Not everyone is a gelato fan. And although I find that hard to believe, it is nothing to worry about. They have sorbet too.
Like this Hill Country Peach Champagne sorbetto.
I wish I still had some of this left in the freezer. It was perfect on its own, but also went well with the Blood Orange sorbetto.
My new mission is to try the rest of the flavors this summer. It’s already 78 degrees and it’s not even 9:00.
I will probably start the mission today.
Are you a gelato or sorbet fan? What are your go-to GF treats to stay cool this summer?
Remember to ask questions and be an advocate for yourself for a safe meal! If something is fried, be sure they have a separate GF fryer. Is the kitchen knowledgeable? Stress and then stress again if you are a severely sensitive celiac like me, because GF has become so popular, there are many restaurants who say they have a GF menu, but aren’t prepared to serve those with serious, severe dietary needs. This list is a compilation of places I have personally been and places recommended by local GF friends — menus, staff, chefs all change over all the time, and as hard as I work to keep it current, ALWAYS ask questions, every single time!
Wauwatiki – Wauwatosa – only dedicated GF (menu items, some bar drinks contain gluten) restaurant in the Milwaukee area
Cubanitas Cuban food, have a “Celiac Friendly” menu
Cafe Manna – Brookfield – vegetarian restaurant
Maxie’s – Milwaukee – “oysters, bbq, fresh fish”
Beans and Barley – east side, North Ave – don’t let the name fool you, they have all kinds of options for breakfast, lunch, and dinner. pesto eggs, toast & jam, burritos, cheesecake and other desserts, soups, salads, sandwiches. also have market in the restaurant with many GF choices. *update: there is a location in the Mequon Public Market now as well.
Five Guys Burgers and Fries (multiple locations)
Stack’d Burger Bar – Water Street/Third Ward – burgers, fries, (make sure they use the GF fryer!) sandwiches, GF beer
Jose’s Blue Sombrero – multiple locations – Mexican
North Star American Bistro – Shorewood & Brookfield locations
Transfer Pizzeria – pizza, appetizers, GF beers and ciders
Marty’s Pizza – Delafield location – pizza, garlic cheese bread, salads, pasta
Glass Nickel – Brookfield – pizza
Screaming Tuna Sushi & Asian Bistro – sushi, Asian fusion dishes *update: they now have a “Lil’ Tuna” location in the Mequon Public Market
Cooper’s Hawk – Brookfield – extensive menu, warm rolls!
The Rumpus Room – downtown Milwaukee
Smoke Shack – Third War – BBQ
Sala (across from UWM) (the best minestrone around and they now have pizza!)
City Market – Shorewood, Whitefish Bay – salads, soups
Odd Duck – Bayview – small plates, farm fresh, interesting flavor combos, amazing!
Libby Montana – Mequon
Pacific Bistro – Delafield – Asian fusion dishes, curry, sushi
Zin – Delafield
Molly’s Gluten Free Bakery – dedicated gluten-free bakery with ALL the treats!
The Cheel – Thiensville – “fresh flavor altitude and farm-to-fork attitude, from the himalayas to the rockies” (they have a shared fryer, so the fish fry or any fried items aren’t safe for celiacs)
Blooming Lotus Bakery – east side, near Whole Foods – healthified bakery treats
Tre Rivali – Third Ward
Bonefish Grill – Brookfield
Urban Joe Cafe – West Allis
D.A.A. Smokehouse – Mukwonago – smoked BBQ
Fork in the Road – Mukwonago
Espresso Love Coffee – Mukwonago – coffee/cafe food
Centro Cafe – River West
Onesto – Third Ward – “modern fresh Italian”
Rodizio Grill – downtown Milwaukee – Brazilian Steakhouse
Beerline Cafe – downtown Milwaukee/Hot Yoga building – “vegetarian fast-casual”
Lazy Susan – Bayview
Hello Falafel – Bayview
Fishbones – Delafield – cajun & creole
La Reve – Wauwatosa – French cooking with local twist and WI size portions AND macarons!
Twisted Willow – Port Washington
Jalapeño Loco – near MKE airport – Mexican
Tofte’s Table – Waukesha
Atlas BBQ – Grafton
Bunky’s Cafe – sadly they closed their restaurant biz in 2016, BUT still do catering and private events!
Charlie’s On Main – Oregon, WI
Bloom Bake Shop – Monroe St in Madison (not dedicated, but they take gluten-free safety seriously)
Miko Poke GF and DF menu, also have Dole Whip!
The Barn Restaurant – Baraboo (one of owners has celiac) separate fryer, most of the menu can be made GF, THREE kinds of fries, amazing! Right by Devil’s Lake. *a horrible fire took down the Barn… we are awaiting news of a rebuild hopefully!
Hackberry Bistro (above the food co-op) cute bistro, perfect for breakfast or lunch, fresh made bread for toast and sandwiches, pan potatoes, pancakes. *temporarily closed while deciding on their future plans…
Kate’s Amore Pizza – PIZZA!
Piggy’s – BBQ (we eat in the pub, not the fancy dining room, where you can order from both menus)
The Freight House – steak house
The Bar – all the bar food! pizza, wings, you name it
Wild Tomato Pizza (MANY have gotten sick there)
Graystone Ale House – pizza and pub food
Hafenmeister Park – sandwiches, fries, pub food
Happy Bellies Bake Shop – dedicated, delicious bakery!
Chicago’s Pizza (deep dish pizza)
Da Luciano – River Grove, IL – separate GF kitchen, AMAZING Italian, lasagna, pasta, chicken parm, fried mozzarella, and frozen foods you can take home. Italian cookies, Nutella filled cookies, desserts.
Weber Grill – multiple locations – extensive menu, burgers, sandwiches
Twin City Grill – in Mall of America – huge GF menu, warm rolls, many choices
Giada (inside the Cromwell)
Carmine’s (in Caesar’s Palace)
Mas Tacos Por Favor – little taco shack, go early, double check what’s GF, enJOY every bite!
Peg Leg Porker – amazing BBQ, we go every time we’re in Nashville
Vegan Vee – dedicated vegan and GF bakery
Wild Cow – vegan/vegetarian
Crema – coffee break!
Legal Seafood – separate fryer for all things fried seafood and fries, knowledgeable staff, celiac safe protocol for handling orders and food prep
Papa Razzi – Italian – Separate menu, knowledgeable server, manager delivered food. Fried mozzarella, pasta, chicken parmesan, desserts.
Zaytina – small plates of BIG flavor, inspired by Turkish, Greek and Lebanese cuisines, and creative craft cocktails
La Colombe – coffee shop – get a “black & tan” latte
Rise Bakery – had some tasty treats, some a little crumbly, but a dedicated place that is 100% gluten free and also has dairy free, egg free, soy free, nut free options. They had croissants, which I wanted so badly, but they used Bob’s Red Mill oat flour and I’m avoiding any and all oat products except those grown via a purity protocol that are truly gluten-free
Olivia Macaron – I’ll take macarons over other sweet treats ANY day. These did not disappoint. Fun shopping and atmosphere in Georgetown.
Plan B Burger Bar in DC – wow. just wow. burgers & fries. amazing!
Oyamel Cocina Mexicana – came recommended by my girl Johnna as THE best margarita she had ever had. plenty of options and one heck of a margarita.
As you now know, Up North means good food. We can’t help ourselves. Most of our time is spent in the kitchen. (allowing time to hot tub of course) This past weekend was no exception. This time I even had a plan.
My first attempt at Christmas cookies was not so successful. I tried making Spritz cookies without a cookie press, the dough was too wet to deal with. No worries though, Elizabeth Barbone’s glutenfreebaking.com newsletter just arrived featuring a recipe for Spritz Cookies. (check back soon, it’s on the agenda for tomorrow) So, for this trip, I stuffed our bags full of baking ingredients. I was on a mission. Last year was my first GF Christmas, and I didn’t do any baking really. Luckily, I was taken care of from Mark’s mom, but I wanted to do more myself this year.
It can be intimidating. Who has heard of sorghum flour? Xanthan gum? Flour blends? It’s all part of the gluten free baking process. I paged through my GF baking books and decided on Easy Gluten Free Baking by Elizabeth Barbone, Jules Gluten Free Flour eCookbook, and my fave lemon bread recipe from Mark’s mom.
Before starting on holiday goodies, I wanted to see if I could pull off homemade gf bread. Just white bread. The recipe even has EASY in the title, how could I go wrong?
Easy Sandwich Bread from Elizabeth Barbone’s Easy Gluten-Free Baking
1 ¾ cups warm water
1 packet active dry yeast
2 tablespoons vegetable oil
2 large eggs
2 ½ cups brown rice flour
2/3 cup cornstarch
2/3 cup instant nonfat dry milk
1 tablespoon xanthan gum
1 teaspoon salt
1. Lightly grease a 9×5 inch loaf pan with cooking spray
2. In a small bowl, combine water and yeast.
3. In a medium bowl, whisk together dry ingredients. Add yeast mixture, oil, and eggs. Using an electric mixer, mix dough for 5 minutes on medium-high speed. (If using a stand mixer, use the flat paddle attachment) Your dough should be soft, thick and sticky. The dough will not form a cohesive ball. If you are using a hand mixer the dough will try to climb the beaters; use a rubber spatula to push the dough back into the bowl. If the dough seems tight or dry, add another tablespoon of water and mix for 30 seconds to fully incorporate the additional water. At the right consistency, the dough should swirl delicately around the beaters. It shouldn’t look dry, chunky, or dense; it should not be cake-batter thin, either. If the dough still looks dry, add another tablespoon of water to achieve the correct consistency. ** I had NO issues with this, just made the recipe as stated**
4. Spread batter evenly into prepared pan. Lightly spray a piece of plastic wrap with cooking spray and cover the loaf lightly with plastic wrap. (If you cover the loaf tightly, the dough will have trouble rising.) Allow dough to rise for 1 hour.
5. At least 15 minutes before bread has finished rising, preheat oven to 350 degrees.
6. Remove plastic wrap and bake for 55 minutes or until internal temp reaches 208-211 degrees. If the crust begins to get too dark before teh internal temp of the bread reaches 208, cover the loaf with a piece of foil.
7. Remove bread from oven and turn it out onto a wire rack to cool completely. Store at room temperature for 2-3 days, or slice and freeze.
Makes one 9×5 inch loaf.
We used the fresh bread later in the evening for skirt steak and cheese sandwiches. And then again Sunday morning for sausage, egg and cheese sandwiches. Homemade bread. Homemade venison/pork sausage.
Ok, back to the baking.
After the regular white bread was a success, I was feeling confident. I got brave and tried out the famous family lemon bread recipe. I just substituted Jules Gluten Free Flour for the flour in the recipe. Another success!
I waited a little longer the cut this one. But only because it was too soft to cut, if the knife had gotten through, I wouldn’t have waited. I took my first bite and was silent. Lemon bread. Oh how I missed you. I won’t have to go without you on Christmas ever again.
I was tempted to make another loaf using a Jules/sorghum flour mix (after eating some myself and sharing with the recipe owner, she gave it approval!!) but decided to hold off. At least until next week.
I was putting off making the cut outs, from the Jules Gluten Free Flour eCookbook, because cut outs have been one of my favorites for a very long time. I wanted them to be just like they were. A little crispy on the edges, but somewhat soft in the middle. Frosted up. Perfect for any holiday. My expectations were set high.
The dough was harder to work with than I planned. It took forever to get them all cut out, but I did it. They turned out pretty well. I need to make them again and experiment with them more. My co-workers tested them out, good reviews from the “normal” people.
Instead of making a buttercream frosting, or being lazy and grabbing a tub of frosting from the store, I decided to go with more of a glaze this time. Just powdered sugar and warm water. Add a little food coloring and some sprinkles, and you’re all set.
Why stop now? On to pumpkin bread. Another delish recipe from Elizabeth’s book. This one was titled Rosie’s Perfect Pumpkin Bread. Just go buy the cookbook. She’s great. It’s worth it. I’m on a mission to make as many recipes from that book as possible. This bread is my favorite adventure of the weekend. Thank you Elizabeth.
And no holiday baking weekend would be complete without dipped pretzels. I used the sticks this year. Glutino. These are the best gf pretzels. Just trust me. My non-gf friends are fans. You will be too. They were dipped in Nestle Premier White Morsels. Melted in the microwave, dipped one by one. Sprinkled. Big fun!
And in case they aren’t all crowd pleasers, I got a few back-up’s today at Molly’s Gluten Free Bakery. (unless I eat them all tonight) I got a tour, pics, met the nicest people. Made my day. Made my Christmas! Look for a post in the near future all about my visit.