Tips and Advice for Gluten Free Beginners

By Rachel Sircy           

There are so many reasons for going gluten free. Of course, I mostly mention celiac disease because that is the reason that I have to be gluten free. However, there is a whole spectrum of gluten sensitivity that individuals can fall on. I also know of people who have a medical need to reduce inflammation in their bodies and for this reason they need to go gluten free.

Because there is a spectrum, there are all kinds of levels of gluten free living. I am at the extreme end of that spectrum and need to be completely gluten free all of the time. I cannot have food that has touched food with gluten in it, but there are many others who don’t need to be as careful. My advice will, of course, tend to be toward the extreme end of gluten free living, but I think it will still be helpful no matter where you are on the spectrum, or even if you are just trying to cut back on gluten. You can always include some gluten free ideas in your regular repertoire.

When I was first diagnosed with celiac disease, I was referred to a registered dietician to work out a plan to start a gluten free diet. What she told me is that when trying something new, it’s best not to totally re-invent the wheel. This was excellent advice because just walking into the natural foods store with the intention of overhauling your whole eating routine at once can be completely overwhelming. So, the best thing you can do is to focus for a while on some naturally gluten free recipes. The great thing is that with a few modifications, either by leaving something out or my adding some ingredients that you may already have on hand, you can make almost any recipe gluten free.

Here are two examples, one is naturally gluten free and one is something that you can modify to make gluten free:

Mediterranean Tuna Salad (Naturally gluten free)

Ingredients:

2   6.5oz cans of water-packed tuna, drained

1   15oz can of white beans, rinsed and drained (cannellini beans work best)

¼ cup finely chopped green onion

1 ½ cups diced cucumber

4 cups chopped baby spinach leaves

3 TBS Extra Virgin Olive Oil

3 TBS Dijon Mustard (check the label, but most mustard should be gluten free. Grainy or smooth Dijon work equally well)

3 TBS Freshly squeezed lemon juice

1 TBS Capers (Optional)

Avocado chunks (Optional)

Combine dry ingredients in a large bowl and stir in olive oil, mustard and lemon juice. Season with pepper and add capers and avocado chunks, if desired.

 

Potato Soup (Modified to be gluten free)

Ingredients

5 cups unpeeled red potato chunks, large dice

1 cup green onions, thinly sliced

½ tsp black pepper

1 TBS salt

1 generous TBS of butter

½ cup milk

Combine potatoes chunks, onions, salt and pepper and just barely cover with water. Boil until potatoes are tender. Add the butter and cook 5 more minutes. Add milk and cook 2-3 minutes more

**This recipe for potato soup is one that I modified from a traditional potato soup recipe that used flour to thicken the broth. At first, I tried things like rice flour and cornstarch to thicken the broth, but I disliked both of those. Finally, I decided to completely leave out the thickener. The result is that you have a potato soup with large chunks of potato and a thin, flavorful broth. My husband – who doesn’t even have to be gluten free – ended up liking the thin broth version so much that I’ve never tried to use another thickener. If you have a recipe that you would like to try, but it has one or two troubling ingredients, you can always experiment with leaving that ingredient out. You may find that you actually like the recipe better without it. And, I’ve modified many recipes that call for farrow, barley or couscous with either rice or quinoa and they’ve turned out just fine.

 

So, when in doubt, try a recipe that uses naturally gluten free ingredients, like the tuna salad, or if you’re feeling adventurous, try to substitute simple ingredients or leave them out!

Product FYI

By Rachel Sircy

Well, this time around, I thought that I would blog about a new product that I’ve recently tried. By “new,” I guess I mean, new to me. I’m not actually sure how long this product has been on the market. The first time I saw and experienced Udi’s Soft White Bread was a couple of weeks ago at a baby shower.

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Since my husband and I decided to travel to Ohio this weekend, I decided to buy some. Sandwiches are the most car-friendly food that I can think of, but it’s so hard to have a good gluten free sandwich without the aid of a toaster. The idea behind this super soft bread is that you don’t necessarily need to toast it. We purchased a loaf for nearly $8.00 at Whole Foods, which is pretty steep for me. We usually purchase Aldi’s whole grain gluten free loaf for $3.99. So, the question is, is this bread worth the high price point?

The first thing that I think is worth mentioning is the size of the bread, which is much closer to a normal slice of bread. I don’t know if this picture of the bread beside my hand actually gives you an accurate idea of how big it is. For those of us who’ve been used to eating tiny sandwiches with those baby-sized pieces of gluten free bread. With this bread you can place a slice of cheese or deli meat without cutting it down to fit the tiny slices of bread.

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As far as taste goes, this bread is good. It fits the white bread ideal, which means that it doesn’t have much of a flavor of its own. It doesn’t get in the way of what is in the middle of the sandwich. I tried it with my homemade chicken salad and it tasted like a regular sandwich.

Texture, as with all  is this bread’s downfall, I think. Yes, it’s soft enough to use without toasting it. Anyone who eats gluten free bread for any reason knows that the unbending, crumbly nature of a slice of GF bread makes it inedible unless you toast it. So, the fact that this bread is soft and doesn’t require toasting is an advantage. However, the texture is NOT like regular white bread. Underdone is the word that most accurately describes how each slice of this bread feels, except for the crust, which is hard and dry, even by gluten free standards. To be fair, I really don’t know how you would make a slice of G-Free bread soft enough to eat out of the bag without feeling a bit underdone.

Here you can see where I took a bite of the bread that included the crust. I immediately concluded that the crust is inedible.

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I tried toasting the bread and it doesn’t make it feel much better. It seems to get the outside a bit crispy, but the middle of the bread is still a bit gooey. The other thing is, despite being soft and pliable, the bread still seems to fall apart somewhat. These lines, which I’m calling stress fractures, appeared in my bread once I cut the inedible crusts off of my chicken salad sandwich.

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Eating a chicken salad sandwich in the car with this bread was easier than I expected. The bread felt like it might fall apart, but it didn’t. I tore two sides of the crust off with my fingers, but I left the other two sides and ate around them. That seemed to help the structural integrity of the bread.

Overall, I think that this bread definitely has its uses. I’m glad that a company is genuinely trying to make a more palatable bread for people who have to eat gluten free. I don’t want to discourage people from purchasing it because I want to support Udi’s efforts to make a better bread. So, let me say this: If you’re taking a car trip and you want to take a sandwich with you, or if you use them (as they did at the baby shower) to make finger sandwiches for an afternoon tea, then this is the gluten free bread you want to use. To sum up, I think this is a pretty good special occasions GF bread. I think, though, that for everyday use, at least at my house, I’m going to stick with the much cheaper Aldi brand.

Back to Basics

By Rachel Sircy

I’ve written many articles about cooking at home, but I’m going to write another one. Home cooking is an important topic for anyone wanting to go organic or gluten free on a budget. Actually, it’s an especially important topic for celiacs these days. According to a recent study that was published in the American Journal of Clinical Nutrition, Dr. Jack Syage and his research team found that adult celiacs who were following a gluten free diet and still experiencing symptoms of celiac disease, had been exposed to 150mg to 400mg of gluten per day. Only 10mg per day is safe for a person with celiac disease, but of course 0mg is preferable!
The thing is, gluten is hidden in so many things, it’s easy to forget or get sloppy with our eating habits. Unfortunately, any sloppiness in our diet means that we are doing damage to our bodies. Gluten is hidden in so many sauces, food additives (who wants food additives anyway?), and it comes with so many sneaky names : dextrin, maltodextrin, Brewer’s yeast, malt, malt flavoring, etc., that I’m sure that I accidentally get some contamination without even knowing it. The other issue is that not everything that is labeled gluten free really is gluten free. It’s not good enough for a celiac to purchase something that says, “contains no gluten” or “no gluten ingredients used.” The ingredients of a product may be gluten free, but it also matters how the product was processed, how it was shipped and how it has been handled in the store.
Most of the gluten hidden in our diet is going to come from processed foods. If you’re new to celiac disease, or if you are still experiencing symptoms, follow this advice that a registered dietician gave me years ago when I was first diagnosed: Make simple meals. What does this mean? It means if you don’t know what else to cook, make a crockpot roast with potatoes and carrots. You need a meat, a vegetable or two and some source of starch. You don’t need to worry about purchasing processed foods. Trust me, after 10 years of gluten free living, finding out which processed foods are safe to eat – even when shopping in a health food store – still makes my head spin. So, the best thing that you can do is avoid them. Buy plain raw meats and cook them yourself. Buy plain raw vegetables and cook them yourself. Potatoes, rice and beans all work well as starches and if you purchase the beans and rice plain and dried, not only are they gluten free, but they are super cheap. This simpler way of eating (meat, veg and a natural starch) will save you SO MUCH MONEY if you are a celiac. Gluten free noodles, cake mixes, cookies, etc. are insanely expensive anyway. If you’re still sick after going gluten free or if you need to be gluten free and you’re on a tight budget, simple meal planning is the way to go.
Of course, you might be saying, that cooking every single day is exhausting and too time consuming. Here’s the thing, if you want to cook like you’re going to be the next Food Network Star, then yes, it will take you quite a bit of time. I know, because I’ve made the mistake of trying to cook that way when I worked full time. Cooking was a burden to me, then, not a joy. It’s become more fun the more I’ve had to do it. But people, we live in a world full of crockpots and my co-worker has recently been raving about how much she loves her new Insta-pot. It’s so easy to throw meat and vegetables into a crockpot and let it do all the hard work for you. We also live in a world full of microwaves. If you enjoy cooking but only have time on weekends, then cook your meals and freeze them to be reheated later. This is actually a really economical way to plan meals. The freezer is your friend. This is my freezer:
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The individual containers in my fridge are full of soup that I made one day when I had the time. I let the soup cool slightly and then froze it in individual meal size containers. When I don’t know what to take to work for lunch, I’ve got these containers of soup that I can just grab and throw in my lunch bag. They reheat in about 3-6 minutes in the microwave (about the same time as a processed frozen meal). I also have freezer bags containing individual servings of cooked ground beef for tacos. My husband is the only one in our house who really likes it, so what we did on Saturday was to cook 2lbs of ground beef with a homemade taco seasoning and then he decided how much he would eat with a meal and he froze that amount (about 1 cup, I think) in each of these freezer bags.
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Actually, if you’re wondering what might be a great simple meal that isn’t roast and potatoes, tacos are great. Many brands of soft corn taco shells are gluten free. I do recommend that you choose a brand that has an ingredient list that is short and that you can completely read (try to avoid anything with huge, difficult to read words which are probably chemicals and which may contain gluten). Many hard corn shells are gluten free as well, but be careful, these are usually more processed and therefore contain the potential for contamination. Most of the other ingredients for home-made tacos are naturally gluten free: lettuce, tomatoes, onions, cheese (natural cheese, not processed! Processed cheese is likely to contain gluten), sour cream. Also, many brands of refried beans are gluten free. I go for the fat free beans, which keeps the ingredients list simple – usually just beans, water and salt. Make sure that you can read and understand all of the ingredients on the salsa that you choose, some have preservatives which may not be gluten free.
Below is the recipe for some home-made taco seasoning that is gluten free. It may seem like a long list, but it’s well worth making. I think it tastes better than a lot of packaged taco seasoning, and this recipe makes 6 tablespoons which will last a while since you only use 2 tablespoons per pound of ground beef. I also use 2TBS to season my home-made chili.
Taco Seasoning
Ingredients:
2 TBS Onion Powder
2 tsp Garlic Powder
1 TBS Salt
1 TBS Chili Powder
1 ½ tsp Crushed Dried Red Pepper Flakes
1 ½ tsp Ground Cumin
1 tsp Dried Oregano Leaves
1 ½ tsp Cornstarch
1 tsp Sugar

Method:
Place all ingredients in a tightly sealed container and shake until well mixed.
Makes 6 TBS of seasoning. Use 2 TBS per 1Lb of ground beef for tacos. Use to taste to season chili.

Happy Eating.

 

Quick and Easy Pizza Night

By Rachel Sircy

Well, truthfully, I wasn’t planning to write about this, but after I tried Mama Mary’s gluten free pizza crust, I thought I had better share my experience. My husband had been asking about home-made pizza recently – I make a pretty mean chicken pizza – but the thing is, I really don’t like to make gluten free pizza crusts. Somehow, the mixes always give you something weird. I really dislike the Bob’s Redmill pizza crust mix. It’s like dry, crusty bread. My favorite, as far as pizza crust mixes go, has always been Namaste, but even that wasn’t ever a normal pizza crust. It was white with greenish flecks of Italian seasoning in it. It was also the consistency of cake batter with the weirdly elastic properties of marshmallow cream. It was weird, but at least it was a kind of weirdness I could handle. Actually, I haven’t even made the Namaste pizza crust in so long, that I don’t know if the formula is even the same anymore.

So, when my husband asked for pizza, I really just wanted to hand him $5 and point him in the direction of the nearest Little Cesar’s, but then I remembered something. Walking down one of the aisles of the Walmart Neighborhood Market in Cayce, I remembered seeing little personal-sized pre-packaged pizza crusts that were labeled “gluten free”. I figured they couldn’t be as bad as Bob’s Redmill, and their small size also solved another one of gluten free pizza’s big problems: leftovers.

My husband loves cold pizza – I’m not such a huge fan, even in my gluten-eating days, I disliked the way that the refrigerator turned all of that luscious, gooey cheese into something like cold leather – but cold, leftover gluten free pizza is pretty nearly inedible. Not only does the cheese turn to leather, but the something that happens to most gluten free pizza crusts that causes them to become so hard that – should you be desperate enough to try to eat a piece – you have to gnaw on the slice like a wild animal trying to peel the last bit of meat off of a carcass. And, in my opinion, reheating a gluten free slice of pizza doesn’t make matters much better. The microwave may melt the cheese, but it doesn’t do much for that awful crust. I have always hated making an entire huge pizza and pretty much having to throw out the leftovers. Yes, some of you may be thinking that you have a perfect (albeit really time-consuming) recipe for gluten free pizza crust that tastes good the next day, but here’s the thing: I’m lazy. Especially when it comes to baking. I kind of hate it. I used to love to bake before I discovered that I have celiac disease, but that love died in the first few months of going gluten free and I’ve never been able to revive it. If you want to see me at my absolute worst, ask me to make a gluten free pizza crust. Or worse yet, a gluten free pie crust. In the case of the pie crust, you might have to pick me up off of the kitchen floor because I will have fallen over, weeping.

Long story short, I decided to give these little pizza crusts a try. And it turns out that they’re pretty good. I mean, they’re not the best pizza crusts I’ve ever had, but I personally think they beat Bob’s Redmill by a mile. (Sorry to beat up on you, Bob. You’ve given us a lot of great products, but your pizza is the pits.) So, I am making a recommendation: if you, like me, are lazy and want a quick and easy pizza without leftovers, try these Mama Mary’s pizza crusts. I didn’t take a picture of the crusts in the package, because I wasn’t planning to write about them, but I took a picture of the back of the package:

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And here’s the finished product:

Again, I found these pizza crusts in the gluten free section of the Neighborhood Market in Cayce. They’re not refrigerated, they right there on the shelf next to the gluten free snack bars and whatnot. I feel fairly certain, however, that almost any Walmart would carry them. Walmart is pretty good at having the same products in every store. Happy Eating!

 

 

 

Pizza: My Favorite Veggie!

By Mary Pat Baldauf

I’m always on the lookout for good, healthy, easy meals, and I recently found a winner at my local Kroger store: CAULIPOWER, a ready-to-cook, cauliflower-crust frozen pizza.

Caulipowered

CAULIPOWER pizzas are made with real cauliflower, are nutrient-rich and gluten-free. While they taste like conventional recipes – my sister compares them to our mom’s homemade pizzas — they have less sodium, calories and sugar, and are higher in vitamins than most conventional and gluten-free frozen pizzas.

CAULIPOWER is the brainchild of Gail Becker who made the jump from a globally recognized corporate career at Edelman to the world of entrepreneurship. After both her sons were diagnosed with Celiac disease, she was frustrated by the poor nutritional value of today’s gluten-free options and wanted to create one product that could go beyond just ‘gluten-free’ to be craveable and delicious to anyone.

“I was really taken with the idea of bringing a concept that was born on the internet to life,” said Gail Becker, founder and CEO of CAULIPOWER. “I knew there was a large segment of the population that want to eat healthier, but may not have the time or resources to make those foods from scratch. My vision for CAULIPOWER is to advocate for accessible nutrition, that’s easy and even a bit unexpected.”

caulipower

Creating a vegetable-forward meal in under 15 minutes, CAULIPOWER pizzas are available in three guilt-free varieties:

  • Three-Cheese Pizza – a delicious mix of mozzarella, white cheddar and parmesan atop a signature sauce made from a traditional blend of spices, extra virgin olive oil and garlic
  • Veggie Pizza – features ripe red, yellow and green peppers atop a thick bed of mozzarella cheese and savory signature sauce
  • Margherita Pizza – honors the classic recipe with freshly diced vine-ripened tomatoes, abundant mozzarella cheese, and signature sauce made from a traditional blend of spices, extra virgin olive oil and garlic
  • And with there is a plain crust option, too, which is a blank canvas awaiting culinary artistry.

I found CAULIPOWER by glorious accident at Kroger on Forest Drive, and I’m hooked. They also sell at select Whole Foods and on Amazon.com, as well as other grocers throughout the country. To learn more about CAULIPOWER and where to buy it, visit CAULIPOWER.net or follow them on Facebook.

Learning to Listen to Your Gut

By Rachel Sircy

This post is going to be short, since it’s basically a personal story without a whole bunch of evidence to back it up. I will start off by saying (as I’m sure I’ve said before), that I am a big believer in going to the doctor if you feel that something is wrong with you. I would strongly advise against anyone who thinks they have a gluten sensitivity beginning a gluten free diet without going through the proper tests first. There are a lot of reasons for this, but mainly the reason is that if you have celiac disease, you could also have a whole host of other problems that sometimes go along with it. If no doctor really diagnoses you, then no doctor will be looking out for your other symptoms either.

However, there are times when you need to listen to your gut. I am in the middle of learning this lesson myself. You see, some people with celiac disease can eat oats while others can’t. When I say “oats” I am talking only about the strictly certified gluten free oats. No one with a gluten sensitivity should eat just any old oats. Oats and wheat are often processed in the same factories, stored in the same silos and grown in adjacent fields. All this means that cross-contamination is inevitable in regular oats. Certified gluten free oats cost more than regular oats because they are grown in fields away from wheat and they are also stored and processed in gluten free facilities. So, when I talk about oats, I mean ONLY the oats with a label that claims that they are certified gluten free.

Okay, that being said, some people with celiac disease cannot digest even the cleanest, most certifiably gluten free oats. I am going to give you a basic run-down of why that is, though I may need some correction here. I really haven’t seen many articles on this that haven’t been really technical and scientific. There is a genetic component, I think, that is the cause of the additional sensitivity. There is a protein in the oats that is not related to gluten, but which some people are extremely sensitive to. I believe you can either be allergic to this protein in the oats or intolerant of it. (the same is true of gluten – some people are allergic, while celiacs like me are not allergic, but intolerant)

To be perfectly honest with everyone, I have thought for a number of years that I have an intolerance to oats, but I go back and forth on whether or not to eat them. There are two reasons that I have not made up my mind about whether or not to give oats up forever. Firstly, I LOVE oats. When I was a kid (many years before my celiac diagnosis), I would sneak into the pantry and grab handfuls of dry oats from the Quaker Oats box and eat them plain and uncooked, like a horse. I could eat oatmeal every day of my life and not grow tired of it. I could also probably give up desserts entirely if I just ate one of those dark chocolate chunk Kind granola bars instead. The second reason that I have hemmed and hawed about giving them up is that I figured that there was no test to prove that it was oats that I was allergic to. Plus, everything I read online about celiac disease and even about how to manage high cholesterol seems to indicate that we should eat oats. The arguments are that celiacs need more fiber in their diets and oats are the perfect way to get that fiber. The fiber that you get from oats is also really good for heart health and lowering cholesterol.

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However, for several years now, I have cut most oats and most oat containing products out of my diet – though I’ll admit I’m not a saint. I have relapses. Each time I relapse and eat my way through a box of gluten free granola bars, or eat oat-based cereals or crackers, etc. I get sick. I start having the same symptoms that I had before my celiac diagnosis: bloating, nausea, severe stomach cramps, fatigue – you name it. My most recent relapse ended last Wednesday when, after eating granola on my morning yogurt for about a month straight, I collapsed on the couch after work and just didn’t have the strength or energy to get up. My husband panicked, thinking I was either pregnant or sick with the flu. When I told him that I had been eating oats again, he just put his head in his hands and said “Why do you keep doing this to yourself?” And I finally realized that it was time to stop. I started looking online for answers about oat intolerance and, as it turns out, there is a test for it. So, my next step is going to be to speak to my doctor and try to get tested. A printout of lab results always makes me feel better. Those pieces of paper confirm that I am not a hypochondriac and my symptoms are not just in my head.

As I get further into this life lesson, I will be writing updates. Meanwhile, if anyone out there is a celiac and you’ve been on a gluten free diet for a long time and aren’t feeling any better, try cutting oats out for a while and seeing how you feel. Oats are an excellent source of nutrition if your body can handle them, but if you don’t feel good, they may not be good for you. Just food for thought.

Gluten Free Adventures, Close to Home

By Rachel Sircy

I’ve mentioned before that if you’re a celiac and you’d like to get away for a weekend that there are cities close by that offer a haven for the gluten intolerant. Food meccas like Charleston have all sorts of restaurants that will cater to any and all of the latest trends. Since gluten free eating is still an important trend, trendy restaurants will strive to meet your needs. My favorite gluten free destination that is close to Columbia, however, is Asheville, NC. I’ve probably mentioned my love of Asheville before – maybe I’ve mentioned it a lot – but I’ll go ahead and mention it again, since I was there this past weekend.

There are, as everyone reading this probably already knows, plenty of things to do in Asheville. I keep thinking that one day we’ll go see the Biltmore or Carl Sandburg’s farm or go horseback riding. So far, though, my husband and I have never felt a need to go outside of the city center for fun. Actually, one of the biggest reasons that I like going to Asheville is that it’s one of those quintessential Appalachian towns that’s a little bit hippie and a little bit hillbilly. Athens, Ohio, where I grew up, is quite a bit like Asheville – a little bit country and a little rock and roll. So, taking a trip to this funky mountain town helps to alleviate my homesickness whenever it springs up. Also, there’s a musician on almost every corner playing pretty good music and walking around Asheville’s downtown area has the effect of making me feel that my life suddenly has a soundtrack.

Besides the effects that Asheville has on my homesickness for the Appalachian foothills and hippies, my husband and I go there for two primary reasons: first, to eat and second, to hang out in bookstores. Hanging out in bookstores is pretty much what it sounds like. We enjoy just walking around and reading the spines and back covers of books and usually we buy at least one book. We then sit in the corners of the bookstores and read. It may not sound like a lot of fun to the rest of the world, but to us it’s worth the 2.5-hour drive just to do that. Columbia, if you’re listening, we need a great independent bookstore!

Much as I’d love to go on about the bookstores, I need to talk about the first reason that I go to Asheville – to eat. Asheville is one of the cities that comes up again and again in articles and discussions of gluten free travel destinations. Every single restaurant that I’ve been to there is aware of plight of the gluten-sensitive and is more than willing to accommodate them. I know for certain that I’ve mentioned a restaurant called Posana (pictured below) in previous posts.

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This restaurant is not only notable for sourcing most, if not all, of it’s ingredients locally, but EVERYTHING on their menu is gluten free. I don’t even know if the majority of their customers are aware of that, because the restaurant is almost always full. I mean, you can certainly get reservations and you may be able to wait for a table, but this is a pretty popular place. I point that out because usually if you say that something is gluten-free, nobody except the gluten sensitive will touch it with a 10-foot pole. I know that all you gluten-free bakers out there know what I’m talking about. But, Posana is 100% gluten free and the food is so good that people fill the place up night after night. This was my dinner there Friday night:

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Yeah, it was as good as it looks. Who doesn’t love chicken with the skin on over top of cheese grits? You’d have to be crazy to pass that up. And these little potatoes were tossed with truffle oil and cheese and served with aioli:

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Yeah, I’d never tasted aioli and I’m not sure what is in it other than mayonnaise, but it was awesome. The best part of any meal, of course, is the dessert. And this was my cheesecake:

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It had a shortbread cookie crust and the little dollops on the side were tiny meringue cookies floating on some kind of red wine and honey jam. It was the best cheesecake I’ve had in a long time. Really, though, the best part of eating at this restaurant is knowing that the entire menu is open to me. There are a lot of restaurants these days that have gluten free menus, but if you’re gluten sensitive or a celiac, you always have to explain your situation to your server and have them watch out for cross contamination. Then, you get to pick from the limited number of items that can be made in a way that won’t make you sick and pray that no one accidentally touches your salad with the wrong tongs.

Posana is a bit fancier and more expensive than my husband and I usually eat. We’re pretty laid-back people and not entirely comfortable in any restaurant with an atmosphere more elegant than Outback. If I can’t wear my Bob Ross t-shirt in an eatery without looking out of place, then you know I’m uncomfortable. But the elegant atmosphere and the price at Posana (which is expensive for us because we’re English majors trying to make a living, which is to say, we’re broke) are worth braving every now and again because you can’t really put a price on peace of mind. There is no cross contamination in Posana’s kitchen because everything in that kitchen is gluten free. There is also no set of things that you have to choose from on the menu, no explaining to your server that you mean it this time about the croutons on your salad – because you can eat everything on the menu, croutons included. So, I highly recommend that you give this place a try if you get a chance. It’s amazing feeling to be able to eat what everyone else is eating and not be a bit worried about it.

Other places that we frequent in Asheville are the Over Easy Café and French Broad Chocolates. Of course, everyone frequents these places (and for good reason), so be prepared to wait a while. The Over Easy Café only serves breakfast, but it’s probably the best breakfast ever. They get locally grown fruits, vegetables and eggs and bacon. Also, I have yet to hear back from them about where they get the gluten free bread that they serve, but it’s the best gf bread I’ve ever had. And best of all, the waitress complimented me on my Bob Ross t-shirt.

French Broad Chocolates serves, yep, you guessed it – chocolates. They prepare chocolate in about every way I can conceive of. And the service is always good even when the place is crowded. Once, my husband and I were sitting eating our chocolates and reading the books that we got that day in one of the bookstores when a waiter interrupted us to give us 6 complimentary truffles. Apparently, the staff noticed that we were the only people in the place who weren’t on our phones and they wanted to say “thank you.” We’ve been loyal customers ever since. My husband loves their Quintessential Chocolate Cake (sadly, not gluten free) whilst I really enjoy both the concept and the actual experience of ordering and then consuming small cups of melted chocolate called Liquid Truffles. I don’t think that it gets better than that. Except for maybe this:

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That was a flourless chocolate torte. Are you jealous? You should be, because that’s a little piece of heaven right there. I’ve asked the people at French Broad to let me live there. They haven’t gotten back to me yet, but we’ll see…

So, the next time that you feel like getting out of town and you want to make sure you’ll have something to eat when you get there, just remember that you have a celiac-friendly destination just a short car-ride away!