if you're in the area...

... of Overland Park and Kansas City, KS, there are a couple of restaurants I tend to visit when I'm in town that either have a specific gluten free menu or are familiar with celiac and will point you in the right direction on their menus.

Fortune Wok
If you're like me and get an occasional hankering for sweet and sour chicken, this is the place for you... actually-- if you like any type of Chinese food, you should definitely check this place out. They have a fairly extensive gluten free menu and are really knowledgeable about preparing foods gluten free. Tasty.

2 locations in the Overland Park area-- 11236 W 135th St., (913) 239.8646, and 14537 Metcalf Ave., (913) 681.8863


Bravo!
I sorta got my hopes up after reading a bit about this restaurant online... apparently some locations have complete gluten free menus including pasta and pizza. While this location doesn't have a wide array of options, the chefs are aware and knowledgeable about celiac and will help direct your meal selection.

5005 West 117th St., Leawood (913) 661.9207

Lidia's
I come here every time I am in the area and always keep my fingers crossed that Sarme will be on the menu (it is right now!). While I did discover a wayward crouton in a salad a few visits back, I haven't had a bad experience recently... but of course, I always recommend talking with your server and letting them know. This trip also opened my eyes to the joy of Frico with mushrooms and rosemary. Yum.


101 West 22nd St., Kansas City (816) 221.3722

There is also a neat little pizza place in the area that is definitely worth checking out: Waldo's. In addition to a straight gluten free crust, they also have vegan and dairy free options available.


1543 NE Douglas St., Lees Summit (816) 875.2121, 7433 Broadwa St. Kansas City (816) 363.5242

1-2-3 Gluten Free Rolls

We decided to give a store bought mix a shot for our Turkey day this year... 1-2-3 Gluten Free's Delectably Tender Rolls-- and I'm happy we did. I even had a gluten eater try them out and they couldn't tell they were gluten free.

I know... it's barely 11:00 and I'm already grazing on everything we prepped.

These rolls are super tender (just like the name promises) and achieve an excellent crust. However, for those of you that are vegan, this does require milk, eggs, softened butter, and egg whites (for brushing the surface right before baking).

The prep is a little time consuming since you need to mix it all up, and then let it rise (it's got yeast in the bag), then brush it with egg whites, then pop it in the oven... but let me tell you, it's worth it.

We picked this bag up at Pacific Health Foods on Calle Real in Goleta right next to Blockbuster. If you live outside of the Santa Barbara area, check out their retail list here or order direct.


Now back to that Turkey...

... homemade chicken noodle soup

Sometimes... you're down in the dumps, your nose is running, your throat is scratchy, and maybe the fever you've been developing is at full blast and all you want to do is curl up in bed and sleep the day away.

Being sick-- well, it sucks. Especially when it's hot out and laying in bed in the middle of August is like wearing a snow suit to the beach. And maybe eating homemade chicken noodle soup is akin to that snow suit at the beach with a heat lamp, but I don't care. I still think one of the best things in the world when you're not feeling great is homemade soup. And if you've got a crisper drawer full of veggies from the farm, it's even better.

homemade chicken (gluten free!) noodle soup
makes about 4 bowls of soup.

you'll definitely need:
2 chicken breasts (bone in and skin on... for extra tasty flavor)
1 roughly chopped half of a medium sized onion
1 roughly chopped carrots
1-2 roughly chopped celery stalks
a little over 2 quarts of chicken stock (if you buy this in the store, make sure it's gluten free!*)
a couple of sprigs of parsley (totally optional, btw)

All of this stuff cooks up to make the chicken you'll later shred and the stock you will later cook the tasty bits in.

the tasty bits (feel free to throw in whatever you have in the fridge, actually... it makes it better):
2-3 small red potatoes
1-2 chopped carrots
1 celery stalk, trimmed and sliced up
1 zucchini, cut into bit sized quarters
a handful of trimmed green beans
3/4 uncooked gluten free pasta (I like Tinkyada's fusili)

1. First, pour the chicken stock into a medium sized pot. Let the broth and chicken come up to a boil over medium high heat. Scoop off the fat and foamy stuff that collects along the top. After skimming off the fats and the foam, toss the roughly chopped onion, carrot, and celery in with the chicken and stock. Let this simmer over a low heat for about 40 minutes.

2. Remove chicken and set aside to cool... once it's cooled off, shred it up to your desired size. after setting the chicken aside, take the reserved stock and strain out the chunky bits and throw away the veggies that were cooking in it.

3. Start a small pot of water for about a cup of gluten free pasta... prepare this al dente (and then run it through cold water in a colander) since it will wind up continuing to cook in your soup.

3 1/2. Take the strained stock and put it back into the pot and add in the chopped tasty bits and vegetables. Allow this to simmer on the stove until the veggies and potatoes are cooked-- about 20 minutes. Add in the shredded chicken and the pasta.


Voila!






* Unfortunately, lots of brands add in wheat flour to their chicken stocks... be sure you read the labels carefully-- some brands don't indicate gluten free... and for me, if it doesn't disclose it, I just don't buy it.

hands down, the best gluten free pasta...

TINKYADA!

Tinkyada is the best gluten free pasta-- hands down. Somehow, they have managed to turn organic brown rice, rice bran, and water into a pasta that reminds me of the kind I used to eat before I was diagnosed.

There are a lot of regular rice pasta and quinoa (and lots of other grains) brands that just don't quite hold up in terms of the flavor or mouth feel that I've seen all over town. After many repeated and expensive tasting trials and gross pasta experiences with other brands, I always head back to Tinkyada and Trader Joe's versions. Tinkyada is especially great since they make a variety of shapes-- shells and lasagna noodles, too!

I buy Tinkyada locally at Lassen's in Goleta, Lazy Acres, and at Tri-County Produce and at Amazon. It can get a little rough if you're a big pasta eater... a bag costs about 4.00. But trust me... it's worth it!

If you're on a budget, Trader Joe's makes an excellent (though not quite as perfect) alternative with their line of organic brown rice pasta that is only 1.99 a bag. And it really does make for the best sticky spaghetti pasta for our weekly heirloom tomato gorge.

rice chex... now gluten free!

I've been enjoying General Mill's gluten free reformulation of Rice Chex for a couple of weeks now without incident. To call this a breakthrough is a serious understatement. Nearly every one of the major cereal companies (Kellogg's, etc) use Barley Malt in nearly all of their cereal formulations that you would think could be gluten free. And as you may know, Barley Malt is definitely full of gluten.

The great thing about this cereal is that General Mill's has substituted molasses (definitely gluten free!) for the Barley malt. It hasn't affected the flavor or crunch a single bit.

Now if only Kellogg's would take notice and reconsider their Rice Krispies formulation (not gluten free!).

heirlooms...

Why are heirloom tomatoes so unbelievably delicious?

Ever since last year, when I was exposed to the sheer volume of heirloom varieties grown by the local and lovely Fairview Gardens, I just about cried when the season was over... I was obsessed. We ate at least a couple of pounds of tomatoes every week. I would pick up our regular share and then hop over to the stand and buy more. Embarassing, maybe? Totally and completely delicious? Yes.

Before last year, I understood that the beauty of heirlooms really comes from the most simple preparation-- with buffalo mozzarella or maybe just sliced and lightly sprinkled with flake salt. But I'd never had a simple sauce made with perfectly ripe heirlooms. Man, was I missing out.

Of course, being gluten free meant finding the right gluten free pasta to work with the sauce.


I'm a fan of the Trader Joe's Organic Brown Rice Pasta-- the spaghetti works particularly well here. It's a little more sticky than other brands so the tomato sauce really lathers up the pieces nicely.

Anyway... enough blather: here's the recipe.

what you'll need to feed two fairly hungry people:
- at least two great big heirlooms... or maybe 4-5 smaller ones (the more, the better)
- 3-4 cloves garlic
- fresh thyme (either 2 sprigs of fresh or 1 teaspoon of the dried stuff)
- freshly chiffonaded basil (anywhere from 8 leaves to a fistful works in our house)
- crushed red pepper (1 teaspoon... or more if you are a hot-food-fiend, or you could disregard the pepper completely)
- small chunk of cubed mozzarella (totally optional, btw)
- 1 package of Trader Joe's Organic Brown Rice Spaghetti
- olive oil

Start by filling the biggest pot you have with water... put the tomatoes in before you start the water boiling. Once the water boils, the skins should split. The skin split is the sign that they are done. Pull the tomatoes out and peel away the skins (rinsing them in cool water will help you from burning your fingertips and make this whole step a lot easier-- trust).

Then blend all of the tomatoes together to your desired consistency. I'm a fan of a smooth puree...

In a larger saucepan, bring up 3 tablespoons of olive oil over medium heat.

On the side, gently thwack the garlic cloves with the flat side of your knife so they split open slightly (I do this because I recommend you pull them out later!) and let them rest while the oil heats up. Of course, if you are a garlic fan and like the chunks in the sauce, feel free to mince these finely in this step.

Once the oil is heated properly, throw the garlic in. Be careful not to burn the garlic... and keep the cloves moving in the pan.

When the garlic starts to get a little golden, slowly pour in the blended tomatoes. Be careful of the splash that has made me ruin a couple of shirts.

Salt and pepper to taste. Toss in the thyme whole (again, you can fish this out later). This would also be the time to add in the crushed red pepper to taste. Stir it up.

Let this simmer for about 20 minutes over a medium low heat... keep stirring. At about the 15 minute mark, toss the basil in the pan. This keeps it from losing too much of the flavor before you get the pasta going.

When you start the sauce simmering, start the pasta... cook until al dente. I like to take the pasta directly out of the water and put it right in the sauce and let it cook, stirring often, for another five minutes. By doing this, you let the pasta finish cooking in the sauce, which ultimately tastes better... but figuring out the exact time to pull this out of the boiling water can be a science-- you will find your perfect time after you try this a couple of times.

Top the pasta with as much or as little of the mozzarella as you see fit.

Enjoy.

And then go back for seconds...

gluten free santa barbara

welcome to gluten free sb.

gluten free sb comes from the heart. being a celiac has its challenges and takes the support of family, friends, and even strangers to stay healthy and safe when you eat. sometimes going out to eat can feel like maneuvering a minefield in terms of getting accidentally glutened... and sometimes, you may even find that your old favorites that you make at home (like rice krispies for me!) have gluten in them... and you had no idea.

our hope for this little website is to help out people who live in santa barbara or are visiting to have a place to visit and do research on local restaurants that have gluten free offerings on their menu, places to shop to pick up gluten free goodies, and hopefully a place with decent recipes to try.