WHEATLESS IN SEATTLE (THE GLUTEN-FREE BAKERY)

INTERNATIONAL FOOD BLOGGERS CONFERENCE

SEATTLE  AUGUST 27-29 2010

One of the most important stops for a gluten-free vegetarian to make in Seattle: Kaili McIntyre's Wheatless in Seattle in Greenwood. The Best Wheat- and Gluten-Free Bakery is what it says on the card, and once you've tasted the bakery's products, you'll find it difficult to disagree.
Here is Kaili, the woman responsible (with her talented team) for the gluten-free dishes that disappeared so quickly at the conference lunch that gluten-eaters had to be warned off at dinner, so that there would be enough for the gluten-avoiders! She's as warm and wonderful as she looks in this picture, and her sophisticated yet comforting food was a lifesaver for those of us who really need to eat gluten-free and a joy to everyone present, celiac or not.

These are Wheatless in Seattle's baguettes. If you tend to be a grazer, torn-off hunks of this delicious bread, even plain as the oven gave them to the world, can keep you going through a morning of seminars and all the intermittent networking as well. 

MORE TO COME

GLUTEN-FREE VEGETARIAN POMEGRANATE SALAD DRESSING

Pomegranate juice, in addition to being gluten-free, vegetarian and super-rich in antioxidants, is one of the most versatile foods you'll ever find in a tiny bottle. I love its tartness, but you can sweeten it to emphasize its berryness. Or you can go with the acid and do some savory things, like this pink-on-pink salad with pomegranate juice and raspberries, for example. But first, you need to make the molasses. What? Not to worry, recipe follows:

Ingredients:

raspberries

romaine lettuce

diced mild radish

8 oz pomegranate juice

1 tsp olive oil

salt and pepper to taste (I prefer none at all)

Instructions:

Bring the pomegranate juice to a boil and simmer until reduced to one quarter volume. 

When the molasses is cool, whisk in oil.

For a less sweet dressing, whisk in 1-3 teaspoons balsamic vinegar.

Serve over lettuce, radishes and raspberries. 

Serves 2.

Note: Add more oil if that is your preference, but you might want to try this low-fat dressing as is first, since the thickness of the pomegranate molasses coats the greens nicely without any additional oil.

Many thanks to the folks at PomWonderful who generously provided their pomegranate juice.

GLUTEN FREE BAKERY ON MAIN PRODUCTS

These delicious gluten-free vegetarian snacks sent to me by Bakery On Main saw me through several hectic (and very LONG) days at the Blogher conference described in an earlier post this month. 

I devoured an entire bag of the Extreme Fruit and Nut Granola on the subway train back from the TMobile event in the Bronx. I was exhausted and that little bag of healthy snack food saved my life! I especially liked the mix of sweet and salty flavors. Eating it out of the bag was a little difficult because of the tiny seeds, but as cereal or on yogurt, it would be incredible. That's how I ate the Triple Berry Granola--poured into a small bowl with some skim milk. Delectable and very berry! 

I loved the bars, (Peanut Butter Chocolate was the winner) but fell apart a bit. After the first, I realized that for me (or it might have been the steamy NYC summer weather) they were best eaten half-in and half-out of their wrapping. That was a minor inconvenience, though, considering the excellent taste! 

Many thanks to the Bakery on Main who provided these samples.

GLUTEN-FREE VEGETARIAN DAIKON SPRING ROLLS

This gluten-free, low-carb low-fat dish is so healthy that if you get carried away and eat the whole platter yourself there's still nothing to feel guilty about! Easy to make, too. Note: although daikon are fairly mild as the world of radishes goes, you've got to like radishes to enjoy this dish, so if you don't, pass it along to a real radish fan!

Ingredients:

1 large daikon radish

1 cup enoki mushrooms cut in 2" lengths

1 small can water chestnuts

1 julienned Persian (or other) seedless cucumber

2 chopped scallions

2 julienned carrots

2T tamari

1T minced red or green shiso leaf

1T minced cilantro

1 tsp sesame oil

Instructions:

Slice daikon lengthwise as thin as possible on mandoline

Place vegetables at one end of slice and roll.

Secure with toothpick.

Whisk remaining ingredients together to use as dipping sauce.

Other vegetables that would work well:

asparagus tips,

small broccoli buds

julienned sweet red peppers (roasted or fresh)

haricots verts

julienned jicama

Note on ingredients:

For some of the more unfamiliar ingredients above, if you live in Manhattan (NYC) I would suggest Sunrise Mart at Third Avenue and 9th Street, but almost any Asian market in the US and Canada will have them, too. If you can find everything but the shiso leaf, then use mint, which, though different in flavor will still be good.

GLUTEN FREE SCHAR'S CHOCOLATE O'S SANDWICH COOKIES

I really don't care whether or not a gluten-free chocolate sandwich cookie tastes like a non-gluten free original--I mean, it's been a while since I've had the "real thing" so any gluten-free cookie that's delicious is good enough for me. This one is, and cute, too.

The Chocolate O's by Schar are super-densely chocolate-flavored, perhaps even a bit more so than the original O, if memory serves. They seem a bit less sweet, though, and if this can be said about a cookie that would fit perfectly in a toddler's hands, somewhat more adult (and satisfying) than the original. Thanks to Schar for the samples I was given at the luncheon held by the company in New York City recently.

If you are watching your weight (yes, this might be an odd choice if you are, but even dieters need to indulge every now and then), you'll be happy to know these are petite enough so you could have two or three without doing horrific damage to your weight-loss goal. That is, if you can prevent yourself from going wild and making your way through the who package, as I....oh, never mind the details. They were great! I had salad all the next day and it was worth it! 

BLOGHER '10 IN NEW YORK CITY: THE CONFERENCE

If you're not a blogger, you may not have heard of Blogher, which has been a website, an organization and best of all, a series of conferences that have been held around the country for the last five years. (This was my first Blogher, so I'm new to them, too.) 

Although you will see in this slideshow pictures of Mrs Potato Head, Marmaduke the actor and Great Dane (or was it his stunt double?), a fabulous closeup magician and his equally fabulous embroidered jacket and even a tarot card reader (the parties were fun!), it is the more serious pix of crowds of some of the 2400 attendees of Blogher '10, and of the panels and seminar leaders which represent what were the most memorable parts of the event for me.

If you are a blogger, and that would be male or female (yes, there were some guys), this conference (and from what I hear, past ones and most likely upcoming ones) was an incredible resource for what we do. Meeting fellow bloggers initially didn't seem as if it would be as moving to me as it turned out to be. Simply sitting in a seminar with people faced with the same questions and helpful ones you'd never have thought to ask, turned the sometimes all-too-solitary pursuit of blogging into a wonderful shared experience, at least for a weekend. 

The crafting of words and images, the process of letting the world know about yourself and your work, and the technical underpinnings of all this were each covered in several sessions. In addition, there were opportunities to meet with bloggers who shared your content area: parenting, food, fashion or sports, and time to hang with your fellow Latinas, LGBTs,or Blogalicious women of color. And if you're not a blogger, but are thinking of becoming one, this is definitely the place to start because everyone is there to learn and so helpful to those who know less. No knowledge snobs!

Just a gluten-free vegetarian note on the gathering: there were many vegetarian options, and not enough gluten-free ones, I thought, but hopefully that will change in the future since many of us were fairly vocal about the problem. It was, however, possible at the AOL Party, to enjoy one dish from Chef Marcus Samuelsson's demo, a wonderful fresh corn, sweet red pepper and smoked paprika relish. 

I'm hoping to snag a ticket to Blogher Food in October, which will be held in San Francisco, butat the very least I am currently booked for the International Food Blogger Conference to be held at the end of this month in Seattle. If you're a food blogger, I hope I'll see you there! And if you're not attending, rest assured I'll report back at the end of August on the gluten-free vegetarian state of things in Rain City. 

BLOGHER '10 IN NEW YORK CITY: TMobile

Last week the 2010 Blogher conference, which took place at New York City's Hilton Hotel, was attended by 2400 women bloggers, and this blogger was among them. The conference kicked off with a day of volunteering at the Madison Square Boys and Girls Club, located near Fordham University's Bronx campus. The event was organized by TMobile, and what appeared to be close to 200 TMobile employees (and several members of the Blogher conference) showed up to lend their carpentry and painting skills to the Club. 

First, the head of the Boys and Girls Clubs thanked the volunteers, then there was a bit of calisthenics, and finally, we headed off to construct and paint benches, or work on a wide range of inspirational murals (one, unfinished, at the top of this post, and more, also works in progress, in the slideshow directly above).

That last slide was a photo of my team! You're not seeing me because I'm taking the photo. Aviva, to the left, is a writer and blogger on parenting issues at Parentopia, Kevin and his wife are recent converts to vegetarianism, with some amazing health benefits to report due to the change, and Maria is hard at work on getting that mural done for the Club. We had a great time! 

GLUTEN-FREE VEGETARIAN WEIGHT LOSS: STAR PATTYPAN FRITTATA

Some tried and true tactics for weight-loss, whether you are gluten-free or not are

EAT MANY VEGETABLES

IF YOU EAT EGGS, DITCH THE YOLKS

IF YOU EAT CHEESE, TRY LOW FAT

USE OIL SPRAY RATHER THAN OIL OR BUTTER

This delicious and beautiful (well, at least until you attempt to fold it in half, which is difficult to do because the star pattypan slices really are too big for that) frittata adheres to all the above suggestions, so is the perfect dish to learn to make. 

Here's how:

Ingredients

olive oil spray

half of one star pattypan squash, about 3 inches in diameter, sliced horizontally as thin as possible on a mandoline. reserve unused part for a second frittata, or ratatouille.

one medium onion, minced

1/2 cup minced sweet pepper

1T dry oregano

1T smoked Spanish paprika

1/2 tsp garlic powder

3 egg whites, beaten till foamy

1T bacon-flavored soy bits

2T Daiya vegan cheddar-flavored bits

Instructions:

spray an eight or ten inch pan with olive oil spray.

saute onions and peppers, sprinkled with herbs and spices, on very low heat until soft.

add squash and cover tightly.

when squash is steamed through, add egg whites.

tilt and rotate pan so vegetables are covered.

cook until whites are opaque.

sprinkle with Daiya and soy bits.

cover until Daiya melts.

remove from pan in slices or folded in half.

Serves one hungry dieter.

Note: 

Daiya vegan cheddar-flavored bits have less fat than conventional cheese, so even if you are not a vegan, you might want to give them a try. 

The soy bits will most likely contain enough salt for most tastes, so do not automatically salt the eggs for this dish.

If you cannot find a star-shaped pattypan squash, use a scalloped one, and if you cannot find one of those, slices of zucchini will do just fine.

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GLUTEN-FREE BAKER SCHAR PLANS U.S. FACILITY

At a New York City luncheon on July 21, Schar, the European manufacturer of a large variety of gluten-free baked goods, announced plans for the opening of a manufacturing facility in the United States.

Above is the delicious tiramisu, the perfect ending to a lovely meal by chef Jason Munger. 

How rare for a gluten-free vegetarian to be able to enjoy so many of the exquisite antipasti made with Schar pizza crusts baguettes, crisp breads and crackers: mixed mezze, bruschette and the extraordinary miniature pizzas (goat cheese and pesto, roasted artichoke with manchego, and margherita con mozzarella di bufala). The main course selections, made with Schar breadcrumbs and pastas, were herb-crusted skate, breast of chicken stuffed with ricotta and red peppers, and fusilli or penne for the vegetarians.

Hannes Berger, President and CEO of Schar USA and Donna George, VP Schar USA, spoke about the planned expansion of Schar's manufacturing facilities (currently located in Germany and Italy) into the US, specifically, New Jersey, which is expected to be completed within the next 15 months. There are currently 30 products distributed within the US, and with this facility in place, there will be more to come.

Ann Roland Lee, Director of Nutritional Services, Schar USA, spoke about Schar's commitment to creating gluten-free products which are not only harmless to celiacs but healthy for them as well, by adding fiber and protein to often nutritionally-weak gluten-free flours, and by choosing flours which naturally are higher in protein and fiber, such as millet and buckwheat.

Colin Leslie, a young man who was diagnosed with celiac disease at the age of twelve, and who, since that age (he is now eighteen) has organized the Colin Leslie Walk for Celiac Disease which has raised $230,000 for celiac research.

Alessio Fasano MD, Director of the Center for Celiac Research at the University of Maryland School of Medicine gave a fascinating talk about the history and current methods of diagnosis and treatment of celiac disease and gluten intolerance. 

Guests were a diverse group, and it was wonderful to meet Diane D Holtaway and George Sansiveri of the Rutgers University Food Innovation Center, Catherine Oddenino of Cooking Light and A Gluten Free Guide, Brian Todd, CEO of the Food Institute, Lorna Shafir of Kettle Cuisine, Rachel Begun, the Gluten Free RD, and Melissa Gibson CEO of New In Town.

GLUTEN-FREE MINI MINT ICE CREAM TORTE

Here's an intense indulgence that won't induce a hangover. No ill effects predicted, except, depending on your self-control in front of these tasty morsels, a slight movement on the needle of your bathroom scale--but it's worth it, so enjoy! Note: the play of salt and sweet in this dessert might not be to everyone's taste. A more conservative choice would be to use chocolate cookie crumbs instead of the tortilla chips.

Ingredients:

Miniature pie plates, tart shells or any dishes with a volume of about a half cup.

Food Should Taste Good Chocolate tortilla chips.

Baking spray,

2-4 oz pistachios, unsalted

ice cream

whipped cream

 

Instructions:

Crush chips by placing them in a plastic bag and rolling a rolling pin or heavy can over the bag. Spray the tart shells. Sprinkle sides and top with chocolate crumbs.

Pack ice cream firmly into pans. Chill for at least an hour. Remove tarts from pans using a sharp warm knife.

Shell pistachios and crush as with chips. Decorate with whipped cream and nuts.

 

GLUTEN-FREE ROSEMARY OLIVE COCKTAIL BREAD

Try this gluten-free rosemary olive bread with red pepper hummus. Gluten-free cocktail breads are a party-giver's secret weapon. Bake, slice and freeze to be ready for any holiday gathering. And if you feel like going all out, make a selection of breads: sun-dried tomato, plain, caraway, onion or raisin walnut. 

Ingredients:

2 T yeast

2 T sugar

12 oz 110 degree water

1c sorghum flour

1c brown rice flour

2/3 c garfava flour

1/3 c cornstarch

2T rosemary (dried and crushed or 1/2 T fresh and minced)

1T xanthan gum

2 tsp salt

3T well-drained black or green olives, minced

3 egg whites

1 tsp vinegar

2 T olive oil

Instructions:

Heat oven to 375 degrees.

 

Mix sugar, water and yeast in small bowl. 

Mix salt, xanthan gum, rosemary and flours on low, in mixer.

When yeast mixture is foamy, add to flours.

Mix egg whites, oil, olives and vinegar in medium bowl. 

Add to mixer bowl.

Mix on high for 4 minutes.

Oil and dust bread pans with cornmeal.

Ladle batter into pans.

Spray loaves with cooking spray.

With cool, wet spatula, smooth tops of loaves.

Cover and let rise to double in warm place. 

Make angled cuts in loaves with razor blade.

Bake until internal temperature is 200 degrees, about 15 minutes.

Cool to room temp, out of pans, before slicing.

Note: Pans shown have 2x3.5 inch bottoms, this recipe makes 6 of these tiny loaves. Lower baking temp and lengthen baking time if using larger pans.

 

GLUTEN-FREE VEGETARIAN WEIGHT LOSS: CILANTRO LIME ASPARAGUS PATTYPAN SQUASH OYSTER MUSHROOM VEGETABLE SOUP

If you're watching your weight, you probably know that one of the easiest ways to control your appetite is to begin a meal with soup, preferably one full of vegetables, containing protein and low in fat. This fresh and light vegetable soup fits the bill on all counts. 

It is full of all the best the greenmarket offers the gluten-free vegetarian: sweet carrots and red peppers, two varieties of oyster mushrooms, young asparagus, sliced miniature pattypan squash, among other vegetables (as well as chopped fresh herbs), and even contains protein in the form of smooth and creamy cannellini beans. 

Makes two generous servings

Ingredients:

1T olive oil

3/4 lb sliced yellow and white oyster mushrooms

1/2 cup chopped fresh parsley

1/2 cup chopped fresh cilantro

1/2 cup chopped sweet red pepper

1/2 cup cooked cannellini beans, or other white bean

1T chopped chives

2 garlic cloves, minced

2 tiny pattypan squash, sliced

1 medium onion, minced

1 medium carrot, minced

1 cup steamed asparagus tips

1 1/2 cups vegetable broth (see note) 

juice of one lime

Instructions:

In a medium soup pot, cook onions and peppers in oil until soft.

Add parsley, mushrooms and garlic and cook two minutes.

Add carrots, squash and beans and cook another two minutes.

Add broth, bring to a boil and then simmer until carrots are soft.

Add asparagus, cilantro, chives and lime juice.

Serve immediately.

Note: If you don't have homemade vegetable broth, a replacement would be to use one teaspoon of Better than Bouillon vegetable concentrate in 1 1/2 cups of boiling water.

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