Gluten Free Specialties (formerly Celiac Specialties):
Dedicated Gluten Free Facility. Excellent donuts - ring donuts and donut holes, bread, rolls, cakes, soups, coffee cakes, filled paczki for Fat Tuesday!
Dedicated Gluten Free Facility (where baked goods are baked). Excellent breads, cupcakes, cakes, cookies, pretzel sticks, pie crust, pies, coffee cakes, etc...
Local (Dedicated GF) Restaurants
Food Labeling & Safety:
glutenfreedrugs.com - list of GF drugs maintained by Dr. Steve Plogsted
Welcome to the Gluten Free Diet
If you have been diagnosed with Celiac Disease, you will need to follow a strict gluten free diet for life (or until a cure for Celiac Disease is found). Gluten is in the protein gliadin of wheat, barley, rye and triticale. People with Celiac Disease can sometimes tolerate certified Gluten Free Oats. A gluten free diet means that the diet is free of gluten ingredients and also of any potential cross-contact (or as some refer to it as gluten contamination). A small crumb or two of a product containing gluten is enough to set off an autoimmune reaction in your body, even if your body doesn't show symptoms. An autoimmune reaction can create longer term issues which are not always reversible in your body such as osteoporosis or even cancer. Therefore, it is important that you are diligent about the food that you do eat and that you do not occasionally cheat. More information on the gluten free diet can be found at:
- Visit the restaurant's website, look for nutrition information and menu's
- Call ahead and ask if they have a gluten free menu
- Always identify yourself as someone needing a special diet for medical reasons
- Ask to speak to the manager or chef
- Bring along gluten-free foods (if needed). Bring safe crackers or rolls to munch on while waiting
- ASK QUESTIONS! See if seafood or meats have been marinated in soy sauce. Are items deep fried in the same oil used for chicken nuggets or other breaded items? (If so - this is NOT Gluten Free). French fries need to be made in a dedicated gluten free fryer. As an alternative - perhaps the restaurant would be kind enough to bake or pan fry French Fries for you. Will Gluten Free pasta be boiled in a fresh pot of clean water and drained in a GF dedicated colander? (GF Pasta cannot be boiled in the same water as regular gluten pasta - NO MATTER HOW HOT THE RESTAURANT TELLS YOU THEIR WATER IS!!! The same holds true for oil in the deep fryer!)
- Will the food be prepared in a separate preparation space?
- Is there airborne flour in the cooking space / kitchen?
- Are there dedicated kitchen tools / equipment? If no, what care is taken to ensure cooking ware is free of gluten / crumbs?
- Are there croutons, wontons or crispy noodles on the salad/entree?
- Does the salad dressing contain wheat, flour or soy sauce?
- Does the soup contain flour or barley?
- Has the food been marinated in any sauce? Does the sauce have flour, soy sauce or teriyaki sauce?
- Has the food been dusted with flour before being sautéed or fried?
- Is the fryer used to fry food a dedicated GF fryer? Is the oil used for the French fries also used to make the other breaded products? Is the oil "recycled" after frying other items with gluten? Are the French fries coated with flour?
- Is the GF pasta made in a clean fresh pot of water and drained in a clean dedicated GF colander?
- Are vegetables cooked in pasta water?
- Are artificial bacon bits or other meat substitutes used on potato skins and salads?
- Is pancake mix added to eggs to make fluffy omelettes / scrambled eggs?
- Are your mashed potatoes from a mix, or from real potatoes?
- Do you use imitation crabmeat or seafood?
- Does bread come with my dish?
- Is my dish garnished with fried onions?
- Will the ice cream come with a cookie
- Do you clean or is there a separate prep space for gluten-free food?
- Do you use clean or separate coookware and utensils for gluten-free food?
- Do you have a separate area to cook gluten free items on the grill (note - gluten is not just bread but also possibly in meat marinades)? If not, do you clean the grill before preparing gluten-free food ?
- Is there a dedicated fryer or do you change the oil for gluten-free food?
Read more at https://celiac.org/live-gluten-free/lifestyle/social-eating/dining-out/#GxoGKkg7VIVPVGiF.99
- Make sure it is clear that you can become extremely ill if there is contamination.
- When in doubt order simple dishes, omit sauces & dressings. A clear phrase is "naked food".
- Ask for clean cooking surfaces (if a grill is used for toast/bread - there is a danger of gluten contamination) and with clean utensils.
- Do not hesitate to send food back if not correct - your health depends upon it!
- Be prepared to leave if you are not taken seriously
- Be a repeat customer to gluten free friendly restauranst as they will try hard to please a regular guest
- Expect to wait a little longer for your GF dishes or to pay a small surcharge for your dish. GF ingredients are often more expensive for the restaurant. (Don't complain for waiting a little longer or paying a couple of dollars more for a dish - the restaurant is trying to accommodate us!).
GREAT Kitchens Training Invitation Card
Print and Give to Restaurants, Schools, Hotels, Hospitals that could use some help providing safe GF food (click on picture):
Cooking Gluten Free
Link to Gluten Free & More Magazine's Pinterest Board:
Gluten Free Fried Chicken
- 1 quart buttermilk
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- Kosher salt and cracked black pepper
- 4 cups all-purpose gluten-free flour mix
- 1 tablespoon smoked paprika
- 2 chicken breasts, each cut in half
- 2 chicken thighs
- 2 chicken legs
- 2 chicken wings
- 1/2 cup canola oil (you could also use grapeseed or vegetable oil)
Preparing to cook: Heat the oven to 450 degrees F. Lay down a piece of parchment paper on a baking sheet.
Making the batter: Whisk together the buttermilk, paprika, garlic power, and onion powder. Add a pinch of salt and pepper and stir.
Making the flour: Whisk together a pinch each of salt and pepper, flour mix, and smoked paprika.
Dipping the chicken: Set a large cast-iron skillet on medium-high heat. As the pan is heating, line up the chicken, the bowl of batter, and the spiced flour. Pour the oil into the hot pan.
Frying the chicken: When the oil has reached 375 degrees F, dip a piece of chicken in the batter. Shake off any excess liquid. Dip the chicken in the flour and coat it entirely. Place the chicken in the hot oil. Repeat with all the pieces of chicken.
(Don't overcrowd the pan. You can always do this in two batches.)
Flip the chicken pieces when the bottoms are nicely browned. When both sides are browned, put the chicken pieces onto the prepared baking sheet.
Finishing the chicken: When all the chicken has been browned and laid on the baking sheet, put the baking sheet in the oven. Cook the chicken until the legs have reached an internal temperature of 185 degrees F and the breasts measure 155 degrees F.
Gluten Free Cornbread
- 2/3 cup rice milk
- 1 tablespoon apple cider vinegar
- 3/4 cup gluten-free all-purpose baking flour
- 1/2 cup cornmeal
- 1/2 cup cornflour
- 2 teaspoons baking powder
- 1 teaspoons baking soda
- 1 teaspoon xanthan gum
- 1 teaspoon kosher salt, plus more for sprinkling
- 1/2 cup coconut oil, plus more for pans
- 1/3 cup agave nectar
- 1/3 cup applesauce
- 2 teaspoons pure vanilla extract
Preheat the oven to 325 degrees F. Lightly grease a 7 by 4 by 3-inch loaf pan with oil.
Pour the rice milk and apple cider vinegar into a small bowl, but do not stir; set aside. This will create your "buttermilk."
In a medium bowl, whisk together the flour, cornmeal, cornflour, baking powder, baking soda, xanthan gum, and salt. Add the oil, agave nectar, applesauce, and vanilla to the dry ingredients. Stir the batter until well combined. Pour in the "buttermilk," and mix gently until the ingredients are fully incorporated and a slightly grainy batter is formed.
Pour the batter into the prepared pan and sprinkle with some kosher salt. Bake the cornbread on the center rack for 34 minutes, rotating the pan 180 degrees after 20 minutes. The cornbread will bounce slightly when pressed and a toothpick inserted in the center will come out clean. Let the cornbread stand in the pan for 20 minutes, then gently run a knife around the edge of the bread. Cover the top of the pan with a cutting board, and invert onto the board. Carefully lift the pan away and re-invert the cornbread onto another cutting board. Either cut and serve warm, or wait until it is completely cool before storing. Cover the uncut cornbread with plastic wrap and store at room temperature for up to 3 days.