How to Roast Hen of the Woods Mushrooms
April 2, 2017 – 4:40 pm | Comments Off on How to Roast Hen of the Woods Mushrooms

I’ll be the first to confess that elaborate mushrooms scare me a bit. The otherworldliness of enokis, the meatiness of King Trumpet stalks, the sponge-like texture of Lion’s Manes.
But I’ve been served Hen of the …

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Field trip to G-free NYC

Submitted by on June 10, 2011 – 10:42 amNo Comment

Two months after it opened, I finally made my way over to G-free NYC, a quaint little carbohydrate mecca on New York’s Upper West Side devoted to all things gluten-free.

The shop is a well-curated collection of the basic GF essentials (Tinkyada brown rice pastas, Rudi’s GF breads, quinoa, Mary’s Gone Crackers), hard-to-find specialty items (bowtie-shaped pasta from Le Veneziane, biscotti from San Francisco’s Mariposa bakery), and a killer assortment of gluten-free versions of every Jewish comfort food you could possibly imagine: bagels, Challah bread, black-and-white cookies, hamentaschen, Rugelach and blintzes.

You can tell immediately that the shop’s owner–Lynn Shuter–lives the gluten-free diet herself, as she doesn’t waste precious square footage on terrible crumbly, tapioca starch breads or dry, rock-hard GF bakery items.  Au contraire: the shop receives daily deliveries of fresh-from-the-oven cakes, cookies and brownies from the amazing gluten-free Tulu’s Bakery, and offers fresh-baked breads every Saturday.  I arrived as the shop was opening at 11am and scored myself a moist, airy and still-warm cinnamon coffee cake; thankfully, by the time I left, the shop had almost sold out of the other mini-loaf cakes or God knows what I might have been tempted to do.

In addition to aforementioned coffee cake, I picked up a few loaves of hard-to-find Canyon Bakehouse San Juan 7-Grain bread, my new absolute favorite GF bread (sorry Udi and Rudi… I am so fickle these days)–it’s got 2g of fiber per slice and a litany of my favorite whole grains on the ingredient list.  I also bought some of the bowtie pasta so that I could finally make an authentic rendition of Kasha Varnishkas, and a chocolate chip cookie mix from Purely Elizabeth that’s made from millet, almond and garbanzo/fava bean flours as well as chia seeds–and sports 2g of fiber and 2g of protein per cookie!  (I’ll let you know how they taste once I get around to baking them…)

G-free NYC is but another manifestation of the mainstreaming of the gluten-free diet and another sign that New York is the world capitol of Gluten-free living.  With more choices than ever, no self-respecting, Celiac New Yorker can complain about a starchy, subsistence diet of potatoes, rice and corn.  Of course, with all these delicious new options, ornary New Yorkers can find a new thing to complain about:  how none of our clothes fit us anymore thanks to all the gluten-free sweets and carby treats we now have access to.  Thank goodness.

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