Gluten Free Travel Blog

Butterfly Bakery Offers Wonderful Gluten-Free and Sugar-Free Treats

I'd never heard of the Butterfly Bakery until recently, when they offered to send me some of their gluten-free goodies to try. 

Butterfly Bakery is a special bakery founded by Brenda Isaac in 1998 in Clifton, New Jersey. Her dream was to create sugar-free baked goods that her diabetic mother could enjoy. The company has since evolved to serve people on gluten-free diets as well. Brenda offers both a Sugar Free line of products and a Gluten Free line of products (and is working on a line that is BOTH gluten and sugar free!). 

The items we tried were the Gluten Free Wild Blueberry Mini Muffins, and the Gluten Free Oatmeal Cookies. Both were quite delicious. The mini muffins tasted identical (in our opinion) to any "regular" blueberry mini muffins you might remember. And the oatmeal cookies were SO good...I can't quite put my finger on what I liked so much about them, but they had a really nice and unique texture and taste. A bit different from typical oatmeal raisin cookies, but perhaps even better. Brenda uses whole greain Teff flour in her gluten-free recipes, so you are not only getting a product that's great tasting and gluten-free, but healthy as well. Whole grain Teff flour is naturally sweet, light, and moist -- and full of potassium and fiber. It even has 14% more protein than wheat flour. 

I was reassured to find out that Butterfly Bakery designates a separate area of their faciltiy as "Gluten Free" to avoid the potential for cross contamination. 

If you happen to have any friends or family members that need "no sugar added" or "sugar free" products due to diabetes (or just a desire to reduce sugar in their diets), you may want to tell them about Butterfly Bakery. If their Sugar-Free and No-Added-Sugar lines are as good as their Gluten Free line, they're in for a treat. Unlike many other sugar-free baked goods that contain artificial sweeteners, Butterfly Bakery's Sugar-Free products contain milk-based lactitol as a sugar substitute. Apparently, it imparts a rich and creamy taste with no digestive side effects (it's even considered a "prebiotic" and has fewer calories per gram than sugar or other sugar substitutes). For their No Sugar Added line, they rely on fresh fruit nectars. Items in these lines include angel food cake, muffins, creme cakes, cookies, mini cupcakes, and "brownie nuggets."

Butterfly Bakery has certainly tapped a large market with the lauch of these lines...currently over 25.6 million people aged 20+ have diabetes in this country. If "doing good" while enjoying great products is your thing, you might want to try their adorable Sugar Free vanilla and chocolate Mini Cupcakes with pink icing. Butterfly Bakery donates the profits from this product to the Susan G. Komen Foundation for its efforts to find a cure for breast cancer. 

The Butterfly Bakery's products are currently available at specialty stores and select supermarkets like Dierburgs, Lunds, and Albertsons -- as well as on Amazon.com.You can also order directly from Butterfly Bakery. Items I'd like to try in the future include the Gluten Free Lemon Citrus Sliced Creme Cake, Espresso Sliced Creme Cake, and White Chocolate Coconut Cookies (yum!). 

Have YOU seen Butterfly Bakery's products in your local stores? If so, I'd love to know what you've tried...and how you've liked them. Hit the Comments button below and let us know what you think!

Gluten Free Tuscan Cuisine and a Special Recipe from a Seasoned Chef

We're priviledged to welcome Guest Blogger Judith Sarchielli, an expert on gluten-free Tuscan cooking. Also known as the "Topanga Chef" (based in that area of California), Judith is a chef, food coach, author, researcher, culinary instructor, and speaker. She spent 20 years living in Tuscany and has been able to take the simple and naturally delicious recipes she cooked daily and make them completely gluten-free -- without sacrificing taste or authentic Tuscan quality. Here she shares a favorite memory -- and a favorite recipe that will please any palate (gluten-free or not!)

A TUSCAN WINE HARVEST

The aroma of crushed grapes reaches me from the distant past, as I daydream in my Topanga Canyon kitchen. I remember the best part of the vendemia, the Tuscan wine harvest--- the delicious polenta casserole. That day in the Chianti vineyards of a Tuscan friend and vintner, I picked clusters of ripe, juicy grapes with small scissors, and tossed them into my hand-woven twig basket. My hands were blistered and sweaty, and muscles screamed from the 8-hour effort under the blazing sun. But the evening meal would be worth it all---a chance to rest and relax under the dark green Tuscan cypress.

Back in Topanga, my mouth waters as I remember that hearty peasant feast. The long wooden table is covered with a sparkling white tablecloth. We begin with gigantic antipasto platters of salume, grilled sweet peppers, assorted local cheeses, olives, bruschetta, and pinzimonio, (raw vegetables with anchovy vinaigrette dipping sauce). We wash it all down with great gulps of last year’s Chianti that smells like fresh raspberries, and tastes like something Dionysius created. The air is chilly, as the summer fog rolls in and lends mystery to our setting. 

After antipasto, the women bring huge terracotta casseroles overflowing with polenta, sausage and wild mushroom sauce, and bitter greens salad. The air and food is scented with wild rosemary, sage, and fennel. We sing stornelli, (the raucous story-songs that have existed since Dante’s day), and laugh at the dry and fruity Tuscan jokes...

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Polenta is porridge that originated with the Etruscans and was made from wheat the Roman legions planted. Columbus brought corn back to Spain from the New World in the late 1400s and it became as popular in Tuscany as wheat. Delectable as a casserole, it is tasty when cooled, sliced, and fried with fennel seeds and crunchy sausages: a favorite Florentine Straw Market street vendor snack. 
 
 
POLENTA with WILD MUSHROOM SAUCE
Serves 4
 
POLENTA INGREDIENTS
6 cups water
2 TB olive oil
1 tsp salt
1 cup organic polenta (cornmeal)
½ stuck unsalted butter, cubed 
 
METHOD
In a large, heavy pot, bring water and salt to boil. Gradually whisk in polenta and simmer until very thick and smooth, stirring frequently. Whisk in butter and layer with sauce. 
 
WILD MUSHROOM SAUCE INGREDIENTS
2 TB grape seed oil
1 onion chopped
6 cloves garlic, chopped
1 lb. Italian sweet sausage, crumbled
1 package dried porcini mushrooms, soaked
1 TB rosemary, chopped
1 TB sage, chopped
1 tsp fennel seeds
1 small can Muir Glenn diced tomatoes
1 cup Chianti
1 1/2 cups Parmesan cheese, freshly grated and divided in half
1 cup Italian parsley, chopped
3 TB olive oil 
 
METHOD
Heat oil in large skillet on medium-high. Add onions and garlic and sauté until soft. Add sausage, mushrooms, herbs and wine. Let wine evaporate, and add tomatoes. Simmer until thick.  In a large casserole, ladle some sauce on bottom of dish and layer polenta, sauce, and half of parmesan. Drizzle with olive oil, sprinkle with remaining Parmesan and Italian parsley. Bake for 30 minutes or until top is bubbling and golden. 

 If Judith's mouth-watering recipe has you longing for more (and if her memories of life's simple pleasures enjoyed with family and friends have you yearning for a trip to Tuscany), stay tuned for another update in several months when her much-awaited cookbook, Tuscan Gluten-Free Cuisine: Eat Healthy and Please Your Palate, is published. In the meantime, you can visit her website to learn more. 
 

 

LUNA Bars Now Have Gluten-Free "Protein" Variety -- in 5 Yummy Flavors!

Good news, Celiacs (and others following a gluten-free diet)!

There are more and more snack bars on the market that are gluten-free. They go by all sorts of names: breakfast bars, cereal bars, granola bars, and protein bars. One of the most recent entries into this increasingly crowded market is LUNA, which has offered a line of bars for some time now...but they weren't gluten-free  (and their original line of bars still isn't). 

But their new line -- called LUNA protein -- is indeed gluten-free, and they pack protein, fiber, and nutrients into a bar that is easy to tote in a purse or bag for a quick and healthy "on-the-go" snack. 

These bars are relatively filling even though they're under 200 calories. They come in 5 flavors, and I sampled 4 of them: Mint Chocolate Chip, Chocolate Peanut Butter, Cookie Dough, and Chocolate Cherry Almond (the only one I haven't tried is Chocolate.) May favorite was definitely the Chocolate Peanut Butter, followed by the Chocolate Cherry Almond. My kids really liked the Mint Chocolate Chip. To each his own! I liked the Chocolate Peanut Butter in part due to its consistency, which felt "lighter" than the others. I wasn't crazy about the Cookie Dough variety...it seemed a bit dense...although it certainly wasn't bad...just not my first choice. Although I didn't keep any of them in my purse for very long, I didn't have any problems with them melting or getting "gooey."

These bars pack in 12 grams of soy and whey protein and 3 grams of fiber (from chicory and rice flour) and contain calcium, iron, vitamin D, folate, and antioxidants (vitamins A, C, and E). They're sold in grocery stores, and I was able to find a couple flavors in my local Giant food store. They sell for $1.39, which is a great price for a tasty and healthy (and best of all...gluten free!) snack. 

I'd love to know what gluten-free bars YOU'VE tried -- and your favorite kinds! Please leave a comment below...

Gluten Free Pasta and Gluten Free Ice Cream Cone Review

As you all know, I don't typically review gluten-free products in this Blog...the focus is typically on gluten-free restaurant dining and travel. But recently I was sent some samples of gluten-free products from Goldbaum's, a company based in Brooklyn, NewYork. While I was very familiar with their gluten-free ice cream cones, I had never tried their gluten-free brown rice pasta. 

First...the ice cream cones...

I have to say I've never tried any gluten-free brands other than Goldbaum's, nor can I even recall seeing any other gluten-free brands sold in stores. And that's just fine...in my opinion, nothing could come close anyways!  Goldbaum's cones are really quite delicious and literally undetectable from "regular" gluten cones. Our family especially loves their Cocoa cones, which are like traditional "sugar" cones but are a slightly darker color and have the wonderful taste of chocolate! They are our new "favorite" cones. Goldbaum's sent us their regular sugar cones, in addition to their larger "Jumbo Cones," which look like their version of waffle cones. Both are equally tasty, and oh how great that gluten-free kids can now feel just like other kids, with ice cream dripping out of a giant waffle cone! 

Goldbaum's also makes two varieties of the "cake"-style cone, one called Ice Cream Cups (they look like traditional cake cones) and one called Cake Cones that look like the traditional sugar cones. Confusing, I know...but the point is, there are many varieties. We first saw the cones in our local Giant food store in the suburbs outside of Washington, DC. Goldbaum's retail base has been steadily growing, and their products are now available in Whole Foods, Shop Rite, King's, Stop and Shop, and Price Chopper. All their cones are gluten-free, GMO-free, vegan, and Kosher.

Their gluten-free brown rice pasta is another interesting story...

We were sent the fettuccine and the spirals. It's nice that they sent us the samples, because I probably would not have purchased this product on my own. Nothing against Goldbaum's, but I'm not typically the biggest fan of the brown rice pastas I've tried, even when preparing them "al dente" so they don't end up mushy. Our gluten-free son -- and our whole family -- usually prefer some of the gluten-free pastas that are a combination of rice, corn, and other flours...or a quinoa pasta.

But I have to say...we really enjoyed Goldbaum's brown rice pasta, and I can't put my finger on what was different about it. I think part of it was the consistency...it seemed to "hold up" better than other brown rice pastas, to have a little more "heft," if you will. As always, I veered on the side of undercooking it, following the 7 minutes of the 7-10 minute instructions. (Always test it by taking a strand or two of the pasta from the pot and tasting it before draining. Each gluten-free pasta seems to require a different cooking time.) 

The great thing about Goldbaum's pastas are that they are not only gluten-free, but GMO-free and Kosher, too.  Another recent "sampler" of their pasta was so won over, they will soon be using Goldbaum's pastas at all their restaurants!  I'm talking about Picazzo's Organic Italian Kitchen, with locations throughout Arizona. They currently offer Ancient Harvest gluten-free quinoa pasta to their gluten-free guests and will also be adding Goldbaum's gluten-free brown rice pasta as a second option. I'm sure the addition of any of their tasty gluten-free sauces will make a delicious pasta entree indeed! 

It's interesting how people all have their favorite brands/types of gluten-free pasta. To each his own! What's YOUR favorite gluten-free pasta, and how do you cook it? Have you served it to guests without telling them it was gluten-free? Could they tell the difference? Please share your comments below!

 

Gluten Free Restaurants: Picazzo's Sets a High Bar for Gluten Free Menus

Fortunately for people with Celiac Disease -- and others following gluten-free diets -- restaurants offering gluten-free menus keep growing in number. But there's a difference between a restaurant offering "stripped down," bland versions of their regular offerings (often resulting in nothing more than a grilled chicken breast, baked potato and steamed veggies) and restaurants that really invest the time in creating amazing offerings especially for their gluten-free guests. Picazzo's Organic Italian Kitchen is an example of the later.  With locations throughout Arizona, Picazzo's sets the standard for gluten free dining with their extensive gluten-free menu that includes house-made gluten-free pizza. 

I had the opportunity to speak with Rick Freedman, the founder, owner, and Executive Chef of Picazzo's, earlier this week. His philosophy centers around offering his guests with the healthiest food possible. The result has been a new menu unveiled in the past year that incorporates more organic, local, and gluten free ingredients. Rick explained, "I'm all about eating healthy. And I want to be able to put bona fide healthy products out to our customers." 

Currently, 85% of Picazzo's menu is gluten-free. In fact, if you view their menu on their website, you'll notice they don't have a separate gluten-free menu...the "regular" menu is just filled with "gf" notations next to most of the items. The offerings range from appetizers (including their wings and sauces that are all gluten-free) to unique entree salads to gluten-free pasta with a wide range of sauces (and even gluten-free homemade meatballs) to house-made gluten-free pizza. A nice range of dessert options is also available for those diners that still have room!

Picazzo's has been using Ancient Harvest gluten-free quinoa pasta but will also begin offering a gluten-free brown-rice pasta from Goldbaum's soon, just so that people can have a choice. In fact, Rick is so committed to helping his guests eat healthier that he is planning to phase out "regular" wheat-based pasta and solely offer the two gluten-free varieties. 

Their hand-made gluten-free pizza and various gluten-free breads (including foccacia and flatbread) are made using a gluten-free flour blend from Tom Sawyer, an Arizona-based company that has worked with Picazzo's to develop its recipes. It was actually the chance encounter of meeting founder Tom Sawyer in Picazzo's Sedona restaurant years ago that launched Rick on his mission to introduce his first gluten-free offerings in the restaurant, something he'd already been thinking about for a while. 

This serendipitous event was just the beginning. Over the years, Picazzo's had expanded their gluten-free menu, and their devoted gluten-free clientele continues to grow. Rick is fastidious about avoiding cross contamination, saying they are "very, very aware" of how important that is. They have a separate area of the kitchen devoted to building the gluten-free pizzas, and there is a special washdown process on all the mixers. They even have a special brick in their oven for gluten-free pizza. All staff members -- from kitchen staff to servers -- are extensively trained in person, and all gluten-free orders are "flagged" from when the order is taken until it comes out of the kitchen with a special American flag toothpick as an identifier.

When asked if they planned to take their successful concept to a wider geographic area beyond Arizona, Rick said he'd love to do that at some point, but expansion would have to allow for the same stringent requirements with regard to local, gluten-free, and organic sourcing. I, for one, will keep my fingers crossed that this fantastic concept makes its way eastward!

If you've been lucky enough to dine at one of Picazzo's locations, please take a moment to share your experience by posting a review to GlutenFreeTravelSite -- or sharing your comments below. And if you'll be traveling to Arizona, take a moment to search reviews of Picazzo's and other "gluten-free friendly" restaurants on our Search/Mapping page. 

Delicious Gluten-Free Cake Mix and other gluten-free snacks

The folks at Claridge Natural Foods, whose brands include Ian's, Glutino, and Gluten Free Pantry, recently sent me an assortment of products to sample. Most were products our family hadn't tried before, and boy was I glad we had the opportunity! 

My box included the following: Gluten Free Pantry Chocolate Chip Cookie and Cake Mix, Gluten Free Pantry French Bread and Pizza Mix, Glutino Gluten Free Breakfast Bars in Cherry and Strawberry, Ian's "Go Bars" in both Apple Pie and Cinnamon Bun flavors, and Ian's Animal Cookies. 

We must start with my favorite...the Gluten Free Pantry Chocolate Chip Cookie and Cake Mix. I followed the recipe for the cake, and all I can say is, "YUMMY!!!" I really think this is the best gluten-free cake I've ever had, and I've made quite a few in the past 5 years, some from recipes and many from mixes (Betty Crocker, Cherrybrook Kitchen, Namaste, 1-2-3 Gluten Free, Authentic Foods, and Cravings Place, all of which I'd give a very good rating, and various other brands I didn't like as much). But there was something about the Gluten Free Pantry Chocolate Chip Cookie and Cake Mix that was different...it was moister, more flavorful, and you wouldn't in a million years guess it was gluten-free. I think the "secret ingredient" in the recipe that is responsible for the moistness is the sour cream (it calls for one cup -- I used a "light," but NOT non-fat, variety). The cake had a perfect texture, with none of the crumbling or dryness typical of gluten-free cakes. Even two days later it was still moist. (At that point, I froze what little was left so my son could have a special treat to take to the next Birthday party he's invited to! The other kids will be wishing they were as lucky!) Gluten Free Pantry recently changed its packaging, so here's what the box looks like now. I meant to take a picture of the cake itself -- a layer cake that I frosted with homemade chocolate buttercream icing -- but I forgot, it was devoured so quickly!!

I'm definitely going to order more of this mix. Although it's tempting to keep making the cake, I'm anxious to see how the recipe for the chocolate chip cookies turns out! This brand -- and all the brands of the items I'll be reviewing in this post -- are available at most stores that stock a wide variety of gluten-free products. The challenge just may finding a particular product. For example, I had no problem finding Gluten Free Pantry products on store shelves (sometimes even at "mainstream" grocery stores), but I was unable to find the Chocolate Chip Cookie and Cake Mix. So, if you have the same problem, I'd suggest ordering online. I've found the best place to order this product (and all the items mentioned here) is glutenfree.com, which is an online "gluten-free superstore" offering over 30 brands and 500 products. Their prices are the best, too...the cake mix is $4.79, while other sites such as Amazon.com had it listed for around $20 (yes, $20 for the ONE box!). 

I have not yet tried the Gluten Free Pantry French Bread and Pizza Mix, but I think I'd like to follow the bread recipe, as opposed to the pizza crust. There are instructions on the box for making it with or without a bread machine. 

 

Now for the Breakfast Bars and "Go Bars"...

I personally prefer the Ian's "Go Bars" which have a rice-crispy-bar consistency. They are nice and soft and both the Apple Pie and Cinnamon Bun flavors are really tasty. I had never tried (or even seen) these products, so it's nice to have another good gluten-free snack bar to choose from, whether you keep them on-hand for a quick breakfast item or as a snack-food. They're individually wrapped and perfect for throwing in a purse or tote bag and taking with you "on the road." 

Another great gluten-free travel snack are the Glutino Gluten Free Breakfast Bars, which we sampled in both cherry and strawberry. I had bought these before, in both blueberry and apple. Our gluten-free son isn't nuts about them...but he'll eat them. I think he prefers the Ian's "Go Bars." I have to agree...the Glutino Breakfast Bars aren't bad...they're just a little dry. Although I have to say that the ones I got directly from the manufacturer were "fresher" than those I've bought on store shelves! Overall, they have a good flavor and aren't too sweet. They are also egg-free, casein-free, milk free, cholesterol-free, and low-fat!  If you compare the boxes for these two snack bar products, however, it's very revealing. The one I thought would be higher in sugar (Ian's "Go Bars") is actually LOWER (7 g of sugar per bar, as opposed to 13 g of sugar per bar or the Glutino Breakfast Bars). Go figure. I think which kind you prefer is really just a factor of personal preference...they are two entirely different products.

Last but not least are the Ian's Animal Cookies, which come in a 7 oz. re-sealable ziploc-style bag. They are better than other animal cookies we've tried in the past (I can't remember the specific brands we'd tried, but it was a while back, and because they weren't very good, we didn't buy them again). But Ian's are great...crispy and with a good flavor (they taste like "regular" animal cookies). Best of all, they don't have any artificial colors, flavors, or preservatives...the kind of product I like to buy for my kids. 

I'll keep you posted on the French Bread Mix and let you know how it turns out... 

Great Gluten-Free Mixes From the Heartland!

I don't usually blog about gluten-free food, per se, unless the focus is on dining out or traveling gluten-free. But recently I was sent some great gluten-free mixes from a company based in Amarillo, Texas, called Mixes From the Heartland. So far my family and I have sampled the Chicken and Rice Soup, Cajun Pastalaya Soup Mix, gluten-free flour mix, strawberry dip, and "Impossible Coconut Pie" mix. We've thoroughly enjoyed them all and still have a few more to try: Texas Sausage and Bean soup, the Spinach and Chives dip mix, and the Green Chili Veggie Dip Mix.  

The mixes are so easy to make (you usually only need to add 1-3 ingredients to the prepared "dry mix"). For example, tonight I made the Cajun Pastalaya Soup mix which came packaged with gluten-free pasta and a large spice packet. You simply add chicken or sausage (I made it with a little of both), crushed tomatoes, and water. It took less than 30 minutes to make -- start to finish -- and was delicious...a hearty, satisfying, and healthy dish. The Chicken and Rice soup was equally as good (it just needed more water than what the recipe called for). But my favorite so far was probably the "Impossible Coconut Pie" mix. Put the mix and a couple more ingredients into a blender, pour into a pie plate (actually two...the mix makes two pies), let sit for about 5 minutes, and bake. It's similar to a Bisquick coconut cream pie I used to make (prior to our son's Celiac diagnosis) in that the flour (with this mix, gluten free flour!) "falls" to the bottom of the pie plate during baking and forms the "crust." It's so easy, and our son loved it. I took the second pie to a baby shower, and it was a hit there as well. No one suspected it was gluten-free, of course. 

So, if you (like me!) don't mind "almost homemade" meals, especially when you're pressed for time, I'd highly recommend checking out Mixes From the Heartland's website for wonderful meals, sides, soups, baked goods, and desserts. It's a great thing to keep in mind, too, when you're traveling and will have access to a kitchen (i.e. if you're renting a condo or staying with family) but don't know what gluten-free items the local stores will have. These items can be ordered and sent ahead to your destination (no need for dry ice) or literally packed in your suitcase. We plan on placing an order soon to try out even more of their great-sounding items. Be sure to post your feedback if you order anything yourself...we'd love to hear from you!