In my first gluten-free pizza crust comparison, I looked at Pizza Pizza and Pizza Nova. With more and more pizza chains coming out with gluten-free crusts, I’ve been able to test out a few more. This time, I’m comparing Topper’s and Pizzaville.
The cookbook supports the CSA foodbank, which is operated by and for students at the university. From the introduction,
The goal of this cookbook is to provide food bank users with the knowledge and skills needed to make healthy choices and prepare nutritious food with limited food choices and budget…
All of the recipes in the book are simple, nutritious, and budget-friendly. As an added benefit, some recipes are identified as vegan, gluten-free, and party-sized.
One of the things I miss is the convenience of frozen meals. I know they’re typically not the best nutritionally, and they often cost a lot, but on days when you just don’t feel like cooking they’re better than fast food. But they’re filled with additives that contain gluten.
While gluten-free frozen meals do exist, you can’t just run into any supermarket and pick one up. They’re usually found at specialty shops, like Portions in Guelph.
On a trip to Vermont this past winter, I came across Bountiful Pantry soups at several shops. Several of their soups are labeled gluten-free. I love corn chowder and decided to try it.
All of Bountiful Pantry soups are packaged, dried ingredients, and preparation is merely adding liquid like stock, milk or water. Ingredients are listed on the back, and they all contain foods you can actually recognize – corn, potatoes, onions, etc. The clear packaging shows off all the ingredients as well.
But despite the gluten-free label, the ingredients I could read and understand, something in the soup made my stomach unhappy.
I normally eat brown rice pasta, but decided to try a new brand of corn pasta I saw on the shelves at my grocery store – San Zenone’s 100% organic corn pasta from Prairie Harvest.
Corn pasta tends to be a bit more expensive than brown rice pasta, but it tastes less “nutty” than rice pasta and doesn’t get gummy when you cook it. I actually found San Zenone tasted much like what I remember wheat pasta tasting like, so this might be a good one to try if you’re new to gluten-free pasta. I had it with some tomatoes, olives and oil, and found I didn’t need a thick sauce to help camouflage the taste.
Yup, that’s right, Wendy’s has now joined the ranks of fast food restaurants publishing gluten information on their websites. As of February 2011, they published a list of regular menu items that contain no wheat, barley, oats or rye.
You can see the complete list in this PDF: Canadian Menu Items without Gluten.
Some surprises in the list:
- hamburger patty
How many of us are afraid that burger patties are gonna be full of filler? *raises hand* So that’s kind of awesome. Also, Frosty’s? I’m always a little skeptical of ice cream too, so this is freaking good news! You can bet I’ll be partaking in some Frosty-goodness this summer.
Being unable to eat gluten makes eating fast food difficult. Those types of restaurants only succeed by serving a limited variety of foods to the largest number of people; they simply can’t deal with food sensitivities or allergies. The one fast food restaurant I usually felt comfortable with was Taco Bell, because afterall – tortillas are made with corn, right? (Well, the hard tacos, anyway).
Hearing about the recent lawsuit against Taco Bell‘s beef content in the US had me curious – what is really in the beef at Taco Bell?
I’ve always loved tortilla chips, but since going gluten-free they’ve become my go-to snack. But plain ol’ tortillas can get a little boring sometimes, so I decided to give these chips by Boulder Canyon Natural Foods a try.
I had no idea what an adzuki bean was – turns out it’s common in China and Japan – so I wasn’t sure how these would taste. I wouldn’t say the chip has a particularly strong or identifiable flavour, but it was subtley different than a corn chip. The red chilies give it a very mild heat.
I recently discovered that Irresistibles, one of the private brands sold in Metro and Food Basics stores, has a gluten-free, boxed macaroni and cheese – yes, a gluten-free “kraft dinner”.
Obviously, with being totally in love with all things mac & cheese, I had to try it out.
Sadly, it didn’t live up to my memories of actual Kraft Dinner. The white rice pasta had a strong flavour, and the powdered cheese sauce had barely any flavour at all. I was left eating a bowl of rice pasta that was orange.
If you’ve been eating gluten-free for any amount of time, you’ve no doubt tried some of the gluten-free pizza crusts that are available. After having only tried Pizza Pizza’s gluten-free crust, I recently got the chance to try some others, including Pizza Nova’s gluten-free mulitgrain crust. Here’s what I thought.