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The Perfect Gluten Free Rosemary Bread September 3, 2011

Posted by Melonie Gallegos in Dishing It.
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Fresh out of the oven.

I woke up at 5am with a lot on my mind. Baking at dawn; what better way to clear your head.

Dining Out Gluten Free at Roppongi Restaurant La Jolla June 10, 2011

Posted by Melonie Gallegos in Dining Out.
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Roppongi Restaurant and Sushi Bar, La Jolla in the Village
New Asian Cuisine
Gluten free menu: yes
Gluten friendly staff: yes

 

I was here last evening with a big group and it was a great experience.¬†Roppongi has an indoor and outdoor dining area offering a modern intimate setting. The sushi is creative and full of texture and flavor. A favorite was a slice of cucumber stacked with ahi in a sweet sauce. This isn’t a little sushi restaurant they have a full menu ranging from lamb, fish to chicken in fresh, interesting combinations.

There is a full gluten free menu of which I tasted the BBQ mini lamb chops with white rice tapas (amazing), a green salad, and the macadamia nut crusted mahi mahi. All of these items were served dairy free as well. The texture, taste, and presentation of each dish was superb. I will be back for a nice dinner with my significant other soon. The front patio fire pit is a nice place for happy hour and the drinks are not only pretty (what you’d expect of La Jolla) and delish.

Unfortunately¬†the gluten free menu is not online but you can browse the general offerings here. Many of the gluten free items are variations from the main menu. I hope you can try it out some time. And when you do, plan on taking an after dinner walk down to seal beach it’s just steps away.

Now You Can Eat Pretzels, Gluten Free June 3, 2011

Posted by Melonie Gallegos in Dishing It.
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Welcome pretzels back into your life my friends.

I was shopping at Albertson’s last week and walked into half aisle stock full of gluten free goodies. I picked up this package of Glutino Pretzel Twists.

I’m not a huge pretzel fan and neither is my significant other. He can eat anything. But I am a big fan of snacking at my desk all day. I didn’t expect much out of this since most gluten free crackers taste like nothing with the consistency of tree bark. In the words of my other “These are the best pretzels I’ve ever tasted.” Light, airy, flavorful, just perfect. Plus points for also being lactose free.

I’m elated to see grocery stores giving us GFers shelf space. This is the first time I’ve seen this product in stores and I usually shop GF friendly spots like Trader Joes, Whole Foods or Henry’s Market. I wouldn’t count on every Albertson’s carrying Glutino so check the manufacturer’s website before making a big trip. Definitely try this. It’s a winner!

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Is mayonnaise dairy free? May 26, 2011

Posted by Melonie Gallegos in Is It or Isn't It?.
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Mayo is typically made with eggs and a lot of oil making it both lactose an gluten free. This is a great base for salad dressings like thousand island and sauces like my favorite chipotle mmmm.

But wait. You’re still not in the clear. Many restaurants use milk products in their thousand island and god-knows-what is in the bottle at the grocery store. Ask for sauce ingredients and keep reading your labels. If you use the word dairy free in your ask, make sure you qualify it with milk or lactose free or you will surely get “it has eggs in it is that ok?” And when asking whether or not a sauce is lactose free, qualify it with “mayonnaise is ok” because most people do not know the difference.

My favorite brand of mayo Best Foods happens to carry gluten free labeling. Try their olive oil version it’s delish and a little bit healthier. You’re not one of those Miracle Whip weirdos are you? All joking aside I haven’t checked that label and have no idea what’s in it. If you have please share.

Is it or isn’t it gluten free? Rice May 11, 2011

Posted by Melonie Gallegos in Is It or Isn't It?.
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Grains can be the most confusing thing to figure out. I’m often asked by servers if rice is ok because people aren’t highly educated about different types of grains. It’s not the level of detail taught in elementary school. Or in college for that matter.

Rice is a gluten free grain. It is not a wheat product and typically does not carry the risk of cross contamination in factory processing. Especially if you make it at home and rinse it thoroughly prior to cooking.

Rice is in fact a go-to staple and wheat substitute allowing you to keep common items in your diet like rice pasta or noodles, and rice flour bread, cake or dusting for fried foods. Rice flour will need to be mixed with other gluten free grains to mimic the airy texture of cake or bread because it’s dense and heavy.

Be aware that many processed boxed rice products contain wheat in the seasoning mix. Look for ingredients such as modified food starch, wheat flour or gluten. If you’re dairy free look for milk, cream and whey. These are risks both off the shelf and dining out. Stick to plain rice and you’ll be safe.

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