Gluten Free Travel Blog

Gluten Free Dining at America's Ballparks

It looks as though America's favorite past-time can now be fully enjoyed by gluten-free spectators! Ballparks such as Coors Field in Denver, Nationals Park in Washington, DC, and Camden Yards in Baltimore now have some gluten-free options. Kudos to Coors Field and food vendor Aramark for having an entire gluten-free concession (believed to be the first in a major league ballpark). It's located behind section 147 and sells burgers, hot dogs, chicken sandwiches, chips, cookies, brownies, and yes...gluten-free Redbridge BEER! 

I also spoke with Dwayne Herndon, Founder of Noah's Pretzels, which has gluten-free pretzels and gluten-free Redbridge beer available at its stand on the main concourse (first base side) at Camden Yards in Baltimore (home of the Orioles) and in sections 106 and 318 at Nationals Park in Washington, DC (home of the Nationals). In addition, Noah's Pretzel's has a year-round presence in Washington, DC's Verizon Center, offering its gluten-free pretzels and gluten-free Redbridge beer in the home of the Washington Wizards and Washtington Captials...and the site of numerous other sporting events and concerts. 

Mr. Herndon said the gluten-free pretzels, which are also casein-free, sell very well and they've largely caught on via word-of-mouth. The pretzels are individually packaged, so there's no chance of cross-contamination with the other pretzels. They are even kept in their packages to be warmed. Now that's a little slice of heaven! 

Starbucks Discontinues Valencia Orange Cake

It's only been two months since Starbucks introduced their delicious gluten-free Valencia Orange Cake (scroll down to read my blog entry below). Now, with no explanation, they've discontinued it. If you feel strongly -- like I do -- that Starbucks should bring it back (or at least offer another gluten-free pastry), please sign the online petition Triumph Dining has developed. Once they get 5,000 online signatures, Triumph Dining will be sending it to Starbucks. I read recently that up to 14% of the U.S. population is trying to follow a gluten-free diet (due to Celiac, gluten-intolerance, or other health reasons). You'd think Starbucks would recognize the importance -- and potential profitability -- of catering to this segment of the population. 

New Starbucks Valencia Orange Cake is a Gluten-Free Hit!

Well, it's finally happened...Starbucks has introduced a gluten-free treat in its stores, and they've hit a home run! The Valencia Orange Cake -- really more like a muffin -- is super-moist, fresh-tasting, and has just the right amount or orange flavor (subtle, not too sweet or overly orange-y). It's individually "wrapped for gluten-free goodness" (i.e. pre-packaged in plastic to avoid cross-contamination by the other gluten-filled items in their bakery case). All ingredients are listed on the packaging, eggs and valencia orange pulp being the first two, followed by almonds (slivered on top), sugar, orange peel, gluten-free baking powder, and rice flour. After buying one for my son two days ago and taking a bite, I suggested to the baristas that they should talk it up to all their customers -- not just those eating gluten-free. It's seriously that good...better than most other baked goods they sell. Hear how the cakes are made from Chris Charles, lead product developer of the Valencia Orange Cake on Starbuck's site.

One of our Favorite Gluten Free Snacks for On-The-Go

Several months ago, I discovered a new brand of snack bar popping up in most of the stores where we shop. The bars are called KIND Fruit and Nut, and they're made in Australia. Yes, they are kind to Celiacs, and kind to the tastebuds! Thank you to whomever started importing them! They are a breath of fresh air compared to many other gluten-free (and even gluten-containing) snack bars. They are mainly fruit and nut, but quite different from LaraBars. The nuts are whole, and they are "held together" by things like chewy apricot paste, honey, and coconut. My personal favorites are the Macadamia and Apricot and the Almond and Coconut varieties. These aren't your "low fat" bars, however. For example, the Macadamia and Apricot variety contains 22% of a day's supply of fat (and 27% of your daily allowed saturated fat intake). But they have a low glycemic value, are a good source of fiber, are all natural, are also dairy free, and are low in sodium and contain no trans fat. A home run in my book -- and my son's. They're great for keeping in a purse or backpack and perfect for travel since they don't melt and don't get easily squashed like other "breakfast bars."  Buy them online or look for them where you shop...

The Best Gluten-Free Pasta

Tonight our family got to try a new gluten-free pasta which had been recommended to me by a friend. It is called DePuma's Gluten Free Pasta, and WOW...was it amazing! They are made by John DePuma, who is also the Executive Chef at Dolci restaurant in New Haven, CT, where his gluten-free pastas are served. The frozen pasta (tortellini, ravioli, cavatelli) is also sold by grocers throughout Connecticut, including at his own shop in New Haven and numerous Whole Foods stores. For those of us not lucky enough to pick up a container or two in our local grocery store, they will ship on dry ice anywhere in the contiguous U.S. 

We all tried both the Wild Mushroom Ravioli and the Ricotta and Spinach Ravioli (the Three Cheese Tortellini is still in our freezer waiting for another night...). It was the first time since our son Ryan has been on a gluten-free diet (almost four years now) that we've had such good gluten-free pasta. Granted, we've found several good gluten-free brands of plain pasta, our favorite of which is probably Schar's (made in Italy and just recently more widely distributed in the U.S.). However, we have never had such good filled pasta like these raviolis. We tried ordering one or two varieties online right after Ryan was diagnosed, thinking we should try to replace all of our gluten-filled staples with gluten-free substitutes. We quickly found that was a tough task. Not that any frozen gluten-free ravioli we tried was bad...it just wasn't good enough to order again. But DePuma's...well that's a different story. We cooked each of the two 12-oz packages as instructed -- for 7-9 minutes. They weren't quite done...a little too al dente...so we cooked them for just a couple more minutes, making sure not to overcook and ruin this wonderful treat! We seasoned them only with a little extra virgin olive oil and fresh grated parmesan cheese since we wanted to experience the full flavor of the pasta without masking the taste with a strong-flavored sauce. 

The verdict? Perfect pasta...so fresh tasting and with such good, true flavor. You honestly can't even tell it's gluten-free, and remember...that's even without any sauce! I'd recommend enjoying them the way we did, in fact...with just a bit of olive oil and parmesan, because you'll want to savor the wonderful mushroom filling especially. Yum! Our boys prefer plain pasta, of course, but for now, we'll chalk that up to their still-somewhat-unsophisticated palettes (and it's not for Mom's lack of trying!) My husband and I loved it and would gladly opt for it any day over any gluten-filled pasta we've had. Congratulations, John DePuma, you've got some winning recipes!