Tag Archives: colorado

The Pinyon Gluten Free Fried Chicken

30 Jul

I saw an article in the Daily Camera about The Pinyon’s gluten free fried chicken. The article said it was’t designed to be a gluten free dish, just that the potato flour made a crisper crust. Of course, what Celiac can resist going out to a restaurant and eat fried chicken!? I had to try it. The chicken was really good, even the next day (what is it about cold fried chicken that is so yummy?).

However, The Pinyon is not what I would call a gluten-free friendly restaurant. It’s one of those restaurants that likes to say “Oh, yes! We’re gluten-free friendly,” but when you get there, you can’t have the pancake that goes with the chicken, or you can have this other item so long as it’s without any kind of sauce, or you can only have one of the sides on the menu because the others are all wheat-based in some fashion.

I’m really tired of going to restaurants that like to act “friendly” but really have no intention of making any changes to their menu so people with dietary restrictions can eat what others are eating. You can pick these places out easily since they have no gluten free menu and they say things like “our chef is glad to convert any of our recipes to gluten free.” Translation: you can have a slab of meat on a plate with some steamed broccoli if you like while everyone else has beurre blanc or some other delectable sauce. Sigh.

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Gluten Free Beer

21 Aug

Gluten Free BeersBard’s Tale (Minneapolis), New Grist, RedBridge (Budweiser), New Planet (Boulder, CO) Tread Lightly Ale, Estrella Damm Daura (Spain), and St. Peters (England) are the gluten free beers I can find in my area at LiquorMart, Pettyjohn’s, and Superior Liquor. Most of them are decent beers and generally sorghum-based. I have tried them all except Bard’s Tale, which I am planning to rectify this weekend.Strangely, Red Bridge has always given me a migraine within 20-minutes of drinking even half a beer. I don’t know why, but for that reason I don’t drink it. I don’t care for the flavor of New Grist, so I don’t drink that one, either.

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In the beginning…

20 Aug

First, a little background. About 12 years ago, I became really interested in cooking. I went to a culinary school close to home and learned french techniques, pastry techniques, bread techniques, and chocolate making. I almost decided to get a degree in the culinary arts, but decided on Graphic Design instead so I could have cooking as a hobby. With all of the hours I spent in the professional kitchen at the school, I fell in love with bread baking, making my own sourdough starters, ciabatta rolls, olive bread, french bread, lavash, and my all-time favorite, chocolate cherry sourdough.

About five years ago, after struggling with many undiagnosed health issues for a long time, I went on a gluten-free diet at the suggestion of my Chiropractor. What a world of difference it made! The first two years were dismal — every recipe or gluten-free product I tried were awful! Bread heavy as a brick, so dry I could hardly swallow it and tasting like cardboard — not my idea of good food! I’d rather do without than try to eat it.

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