Surviving The Holidays Gluten-Free

It’s that time of year again, holiday parties are in full swing. But what is the best way to stay gluten-free without feeling totally left out of the holiday celebrations?

I saw an interesting feature on the news about how to keep the holiday weight gain from creeping up on you. Eat before the party and bring a healthy dish -- the tips seemed to fit perfectly with how to stay gluten-free. So if you are feeling deprived, just think how much better you will feel when everyone else is making their New Years’ Resolutions to lose the weight they gained.

1. Eat before you go to the party – this strategy is especially important for work or other holiday parties where you don’t have a personal relationship with the host. It’s a common strategy for those of us with Celiac – someone even created a tshirt for us.

2. Bring your own gluten-free dish – It’s difficult for someone unfamiliar with gluten-free requirements to understand which ingredients are off limits. Depending upon the party, you can bring a meal for yourself or why not offer to bring some gluten-free goodies for everyone to enjoy?

3. Be aware of cross-contamination – even if some of the dishes are gluten free, it’s easy for someone to casually use the same serving utensil for gluten and gluten-free dishes alike. Last night I was at a party, ready to eat some delicious hummus and veggies the host had for me. Right as I was about to take a bite I saw someone dip a cracker from another table in the hummus. Luckily I saw it happen BEFORE I took a bite.

4. Talk to the host beforehand – You could ask them to set aside any gluten-free appetizers before they are “glutened” I always try to let the host know that I will be eating beforehand or bringing something that I can eat so that they don’t have to worry about my dietary restrictions. If you do bring your own dish or eat beforehand, let the host know you appreciate the effort and are really excited about the party but that you don’t want to add an extra level of stress to their party planning.

5.Call the restaurant a few days in advance – If one of your holiday parties is at a restaurant, check online to see if they have a menu. Call the manager and let them know when you will be there and what party you are attending. Ask what the options are and see if the chef can accommodate your needs. If it’s a prix fixe menu they need lead time to have a separate dish for you. If they are unable to accommodate you then at least you have enough notice to eat beforehand or bring something gluten-free.

6. Be part of the planning – If it’s a work party or a group gathering get involved at the planning stages and you may be able to have the party at a "gluten-free friendly" establishment.

7. Throw your own holiday party – make it all gluten-free and relax as you enjoy everything being served (though beware, you may have to make the New Year’s Resolution with everyone else)

8. Focus on the people not the food - that's the most important part of the holidays so try to enjoy all of the opportunities you have to celebrate with family and friends.

Gluten-Free Gelato Journey 2007

Damiani Gelato 2, originally uploaded by A Gluten Free Guide.

If you followed Ms. Guide’s gluten-free soft-serve adventures this summer, it should come as no surprise that I went on a hunt for gluten-free gelato during my recent tour of Tuscany.

Before embarking on my trip to Italy, I consulted the Italian Celiac Association (AiC) site for a list of gelaterie that cater specifically to gluten-free needs. Katie and I tried to visit the gelateria Il Paciugo in Lucca, but unfortunately we ran out of time. After such a big lunch, I probably wouldn’t have truly enjoyed it. On to Florence, where I found two gelaterie associated with the AiC and one recommended by Shauna.

Eliana, in addition to being a wonderful host and cooking incredible meals during my stay, was eager to accompany on my quest for gluten-free gelato. The first stop was Gelateria Malotti. The location is a bit out of the city center, definitely not convenient for most gluten-free tourists.

The options were limited – four flavors of gluten-free gelato, set apart from the standard fare. The novelty of enjoying gelato on a gluten-free cone made up for the meager selection. They used a freshly washed scoop (preventing cross-contamination) to serve up my Vanilla and Hazelnut treat.

Two days later, we continued our journey with a visit to Gelateria Damiani. The options here were plentiful and Solange, the owner’s daughter was a joyful ray of sunshine. On the other side of the Arno river, this outpost is still a trek for gluten-free tourists but may be worth the effort if your schedule permits.

In addition to 15+ gluten-free flavors of gelato and gluten-free cones, Gelateria Damiani also offers gluten-free cialde cookies, plain or filled with hazelnut cream.

After much internal struggle and debate (vacation requires so many thought-provoking decisions), I decided to forgo the gluten-free cone (I like my frozen treats melty) and instead get a cup of fig, pinenut and coconut gelati topped with a plain cialde.

Eliana indulged in chocolate and vanilla soy gelati – even the dairy-free have options at this gelateria.

The last gelateria I visited in Florence was GROM. This gelateria is not part of the AiC but was recommended by Shauna as gluten-free friendly. It does seem a touch sacrilegious to visit a gelateria that has a NY outpost, but its origins are Torinese (as are mine), and we were not disappointed. When I told our server I had Celiac disease, she eagerly explained which flavors were safe and let me sample until I settled on three: Cassata Siciliana (ricotta with candied fruit), Zabaglione (the flavor of the month), and Vanilla (simple perfection).

As many customers seem to have trouble choosing, they offer help in the form of “Matrimoni d’amore” – flavor combinations - something to please every palate.

When preparing my cup they used two fresh spatulas taking care to prevent cross-contamination with the other flavors or gluten-containing culprits. (the question now is -does the NY outpost cater so well to gluten-free patrons? I will gladly work to find out.)

The warmth and friendliness of the staff made the experience even more enjoyable.

Sadly, during my one evening in Siena, I was unable to find a safe place for gelato. Almost everything was closed early on Sunday evening. So I had to make due with a truly sacrilegious option. But they had caramel, which has been discontinued in the States; I enjoyed every bit of “caramelly” goodness.

Next stop: Cantinetta di Verrazzano, my last meal in Florence (on this trip anyway).

Gelateria Damiani

Via Burchiello, 20/r

Firenze, Italia

Phone: 39-055-2335428

Gelateria GROM

Via del Campanile at the corner of Via dell'Oche

(between the Duomo and Gli Uffizi Gallery)

Firenze, Italia 50012

Phone: 39-055-216158

Gelateria Malotti

Via di Novoli, 42/6

Firenze, Italia

Phone: 39-055-411997

Gelateria Paciugo

Via della Formica,172

Lucca, Italia

Phone: 39-0583-56069

Gluten-Free at Tasti-D

Tasti D Lite, originally uploaded by A Gluten Free Guide.

Tasti D Lite is a New York institution. The chain offers a range of “low-calorie” desserts for a price that’s arguably too high. But despite that and the fact that it tastes only slightly better than the ice milk served in my college dining hall, I still find it holds an inexplicable lure.

When I was diagnosed with Celiac almost three years ago, I went in for my endoscopy after eating a slice of pizza and a large Tasti-D Lite waffle cone. (For a proper diagnosis you should keep eating gluten until you have the endoscopy.) The ingredients at the time included oat bran. Since then, Tasti-D has changed its formula and confirmed via email that the vanilla flavor is gluten-free. I was unable, however, to get a response about the gluten-status of their other flavors.

I don’t feel safe getting any of their toppings – who knows if there was a waffle cone sitting in the peanuts.



And their method for putting on toppings is rife with cross-contamination potential.



Tasti-D Lite survived the Crema Lita attack and the lines are still long even with the current Pinkberry invasion of Manhattan. Its status as a NY institution was confirmed when it made an appearance on HBO’s Sex and the City.




I know that Tasti-D Lite will never taste as good as real ice cream, but the pleasure I find in spending a warm summer evening with a friend walking and eating a cup of vanilla “frozen dessert” makes up for anything it may lack.

A Gluten-Free Farewell To Summer - Pinkberry Style

Pinkberry "Yogurt", originally uploaded by A Gluten Free Guide.

Before you say farewell to Summer, eat some tasty cool (gluten-free) treats that will help you survive the last of the season's heat.

When the over-hyped Pinkberry first arrived in New York I was skeptical. What could possibly warrant lines extending down a city block, prices that make Starbucks seem cheap, and an addiction affectionately called “crackberry” or “frozen heroin juice”?

Well, because the owners won’t reveal their ingredients and didn’t respond to initial requests for allergen information, I didn’t think that I would ever get to sample the Pinkberry wares. However, their site has been recently updated to include it’s gluten-free status. So in the name of gluten-free research, I braved the line, forked over the cash and ordered my own "frozen heroin juice" at their SoHo location (conveniently located around the corner from my hairdresser).

I must say, this tangy-tart treat with just a hint of sweetness is the perfect refreshment on a warm summer afternoon or evening. While many of the toppings are not gluten-free, they keep their assortment of fresh-fruit and berries in a separate section, making cross-contamination less likely. I haven’t tried the green-tea flavored treat yet but will definitely sample it before the first chill hits Manhattan. The distinctly yogurt flavor of the "chilly bliss" may turn off some diners seeking more of a soft-serve ice cream experience. But if any of you are fans of greek yogurt like me, you will be in frozen “yogurt” heaven.

I’m definitely not the first blogger to cover Pinkberry – Angelenos were up in arms over the “yogurt” status of Pinkberry, celebrities such as Kirsten Dunst and Jake Gyllenhall have both been spotted with Pinkberry cups in hand, and the LA Times has featured numerous stories about the dessert. If you've tried it, what do you think?

Don't worry if Pinkberry is not your thing, still to come are other soft-serve options for beating the heat gluten-free.

A Gluten Free Spook!

I have been thinking about the idea of being “spooked” ever since Allergic Girl made this post. Shortly after reading her tale, I was at a conference held at a hotel in NYC. I spoke repeatedly with the waiter, gave very specific instructions and received this plate of chicken and vegetables that looked perfectly safe. But I just couldn’t eat it – I was “spooked.” Things were so hectic in the dining room, I couldn’t confirm that the chicken breast wasn’t pre-marinated (as has proven a problem at other hotels) or that it wasn’t cooked on a grill with bread or gluten containing sauces. So rather than risk it I sat and ate the cold lunch I had brought with me “just in case.” It could very well be that all of the food was safe but once you are spooked it’s just not worth it.

Which brings me to my latest dilemma. I had a grand plan for this weekend. Spend Saturday night with a group of girlfriends eating lots of food, decorating eggs and sampling various wares from BabyCakes bakeshop. I wanted to know what items were the best so I started reading online reviews. Then I discovered that they are not a completely gluten free facility. I started some investigation into the way their bakery is set up. From the BabyCakes Web site:

“Should there be concern regarding cross-contamination? BabyCakes realizes that many people are concerned about cross-contamination, because spelt flour is used in our facilities. We take every precaution to ensure that gluten-free items are not corrupted by spelt flour. We use separate pans, sinks, spatulas, measuring cups, cleaning utensils and bowls. During the baking process, we bake gluten free items first and wipe down the oven between baking. Although we take every precaution to ensure a safe gluten free environment, it is ultimately up to the consumer to decide her comfort level.”

Knowing the amount of time it took me to get my antibodies down to zero, the amount of work that my Mom does every time I come home to “decontaminate” the kitchen, all of the money invested in new baking equipment and Teflon cookware, and how grateful I was for my gluten free kitchen, I just couldn’t do it.

This sent me into a slight funk – I had already sent the menu to my friends to ask them what they wanted. I was so looking forward to just buying some goodies rather than fixing everything myself. I was disappointed, I didn't want to disappoint my friends, I didn't want to deal with this miniscule protein that makes me so sick!

Well it turned out just fine. My friends and I had a great time. I tried out some new recipes, bought some other gluten free cookies and felt safe knowing that I didn’t cross the line after being spooked. Every person with Celiac has to decide what and where they are comfortable eating. But it’s important to my piece of mind to listen to my gut.

Of course I still plan on trying out some of the amazing looking gluten free recipes from BabyCakes founder’s (the fabulously feisty Erin McKenna) appearance on Martha Stewart. And lucky for us, according to her interview with Kelly from the CeliacChicks they are working on a dedicated gluten free facility in San Diego. I will be first in line.

Gluten Free Menu in Midtown Manhattan

I was taking a class in midtown Manhattan this week. With a little advanced research, I learned I didn’t have to bring a gluten free travel lunch with me because class was within walking distance of Bloom’s Deli and Café, part of the Gluten Free Restaurant Awareness Program.

Luckily we arrived before the crowd and were seated immediately. I requested a gluten free menu which consisted of a printed out sheet of paper with the various gluten free appetizers, entrees, sides and desserts. There were plenty of options.



The décor is kitschy but cute – this is the back area before the restaurant was flooded with its lunch crowd. Considering the number of office buildings in the neighborhood, I would guess that it’s less crowded at dinner.



All diners are given a selection of pickles and a serving of cole slaw when seated. I was tempted by the feta and tomato appetizer but I wasn’t that hungry so that will stay on my list of things to try on my next visit.



I ordered a Portabello mushroom salad with fresh mozzarella, olives, and tomatoes. It was tasty, though next time I will order the vinaigrette on the side so that I can control the amount of dressing.



My co-worker ordered a smoked salmon salad with brie and avocadoes. She agreed that it was delicious but would have liked a little less dressing.


While I didn’t get any photos, Bloom’s also offers gluten free french fries. While potatoes are naturally gluten free, it’s not always easy to find gluten free french fries due to cross-contamination of the oil in the fryers. If you are craving french fries, check to make sure the restaurant uses a dedicated fryer.

There are only two gluten free dessert options at Bloom's, a vanilla rice pudding and fresh fruit platter. We ordered the rice pudding. It had a nice taste and texture – the cinnamon topping complemented the vanilla well.




Bloom’s is a great, quick, gluten free restaurant option in midtown. Next time you are in New York, looking for a break from the chaos of Times Square, head a few blocks east to Bloom’s.

Bloom's is located at 350 Lexington Ave, New York 10016 At 40th St Phone: 212-922-3663

Gluten Free Thanksgiving in Southern California

One of the great things about having Thanksgiving dinner in Southern California is the perfect weather that allows you to have dinner outside. I decided to have a completely gluten free menu rather than allow a few gluten items to be brought by guests. Even when all of the guests are careful it's difficult to prevent cross-contamination if there is gluten on all of the gluten-gluttons' plates. Serving spoons are accidentally placed in the wrong dish or graze a gluten containing roll. Unfortunately even a tiny bit of gluten can make someone with Celiac sick. I didn't want to worry about that chance and instead chose to prepare all of the dinner to guarantee it's gluten free status.

The final, completely gluten free, Thanksgiving dinner menu consisted of:

Appetizers
Crudités with dip
Cheese platter
Chili Sauce dip with tortilla chips
Rosemary roasted cashews

Dinner and Sides
Roasted Turkey and gravy
Mashed potatoes
Cornbread cranberry stuffing
Classic stuffing
Roasted root vegetables
Green Salad
Chebe cheese rolls
Steamed green beans with toasted almonds
Cranberry orange relish
Raspberry apple jello salad

Dessert
Pumpkin Pie
Cheesecake

I actually eliminated a few items that I had originally planned on preparing. We ended up having more than enough. I am still trying to get a handle on serving sizes for large groups. I wanted to make sure that no one felt that a classic dish was missing because the meal was gluten-free. Traditional Thanksgiving foods are not part of my daily diet, but the holiday just doesn't seem the same without stuffing and Turkey. Perhaps next year I will stray from classics and start a few new traditions.

More tips on surviving the Holidays gluten-free.

OFFICE LUNCH

My office building has a beautiful cafeteria overlooking central park. The food offerings are plentiful, but I am a creature of habit. Before and after celiac entered by life I would get a salad with grilled chicken and an assortment of veggies. I had checked on the ingredients and determined that the chicken was cooked on a dedicated grill. I felt safe.

Imagine my horror when I stood in line and watched the server reach his gloved hand into the croutons and then place the crumb-covered glove into the various containers of veggies. I hadn’t started feeling 100% healthy on the gluten free diet and now I knew why. I had been warned not to eat from any buffets or salad bars by the wise participants at the Delphi forums, but I hadn’t heeded their advice. Watching the crumbs contaminate my precious salad toppings was enough for me to stop eating at the cafeteria. I tried talking to the supervisor, but in the end I decided that it just wasn’t worth the risk.

Now I keep an array of frozen veggies in our break room freezer. I have a Rubbermaid container in my desk that I fill up with different combinations of edamame, asparagus, mushrooms, broccoli, and spinach and pop it in the microwave. I keep yogurt, apples, chicken soup broth, and mustard in the fridge. For protein, sometimes I bring in grilled chicken from home or grab a few pieces of sashimi from Whole Foods. Low fat hot dogs or Gluten Free Garden burgers are great options too. If you are craving something sweet when everyone else is eating birthday cake try keeping Jello or pudding cups in the fridge. Salt and pepper shakers are easy to store in my desk drawer with the Rubbermaid container. Make sure when using a common microwave that anything you place in is covered to prevent any gluten crumbs from dropping in your food. Other areas to watch for potential contamination include the countertops and cutlery drawers. Try to place your items on fresh paper towels, bring your own cutlery or wash the cutlery provided by your office.

Of course you can always prepare lunch at home the night before and bring it with you to the office, but with all of my travel I found that to be quite cumbersome. This allows me more flexibility and options each day and the frozen items won't spoil.

As I'm "cooking," coworkers frequently comment on how delicious my food looks/smells and then they add with surprise “and it’s so healthy!”