Rebecca's Gluten Free Blog

Gluten Free in the Upper Midwest

Davanni’s: Gluten-Free Pizzas Available! January 31, 2011

Filed under: ...Restaurants in MSP — rebeccagf @ 12:02 pm
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starting today, Davanni’s will offer gluten-free pizzas at two of their locations: Plymouth (Fernbrook and Hwy 55, just west of 494) and East Side (94 and White Bear Ave)!!!

according to their statement (in the comments section of my taste testing post), they will take every precaution against cross-contamination: pre-cleaning the pie bar, clean sauce ladels and cutters, baked on foil to protect against flour, etc.

gluten-free cheese pizzas are $10.99, plus $1.32 for additional toppings. (a great price for gluten-free!)

please head out to one of these locations and give them a try, as these two locations are test runs: if they do well, they will expand the gluten-free pizzas to more locations. so let’s try and make that happen! it would be so nice to have this option at such a mainstream restaurant, and to be able to get gluten-free pizzas delivered city-wide!!

 

Post Pebbles Cereals: Now Gluten-Free January 13, 2011

in case you haven’t heard by now, Post cereal is now making gluten-free cereals on dedicated gluten-free lines! the first cereals available GF: Fruity Pebbles and Cocoa Pebbles! Hopefully there will be more to follow…  just make sure that you look on the box to make sure it’s designated as being gluten-free, as they make the switch.

 

Recipe: Shepard’s Pie (Gluten-Free) January 11, 2011

Filed under: Cooking & Baking — rebeccagf @ 5:56 pm
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Shepard’s Pie is a great thing to make for your family or a group of people, because it’s practically gluten-free anyway! I’ve been lamenting the lack of vegetables in wintertime~ whatever I’m able to find is usually pretty sickly looking and expires really quickly. this recipe is full of different veggies (many as in-season as you can get this time of year, and a couple of them frozen), and it’s still comfort food at the same time. I just thought I’d share the recipe that I use to make it. (mine is an adaptation off of Alton Brown’s Shepard’s Pie recipe on the Food Network’s website), and serves 6-8:

Topping Ingredients:

1 lb potatoes

1 lb sweet potatoes

milk, butter, salt, and pepper to make mashed potatoes

1 egg yolk

Filling Ingredients:

2 Tbl olive oil

1-2 onions (chopped)

2 carrots (chopped)

1.5 lbs ground bison (or meat of choice)

2 cloves garlic (minced)

salt & pepper to taste

2 Tbl corn starch (or GF flour)

2 tsp tomato paste

1 cup (GF) chicken broth

1 tsp (GF) Worcestershire sauce

1 tsp dried rosemary

1/2 tsp dried thyme

1/2 cup frozen (or fresh) corn

1/2 cup frozen (or fresh) green peas

Directions:

peel and cube the potatoes and sweet potatoes (I like to make half of the topping sweet potatoes to add extra nutrients, but still keep the other half regular potatoes, so as not to get overwhelmed with the flavor, but you can make it all regular potatoes if you’d like), put them in boiling water until tender. go on to start with the filling… but when the potatoes are done cooking, drain, and prepare them as mashed potatoes, with butter, milk, salt, and pepper, and then add the egg yolk and mix. set aside.

for the filling, put a large frying pan on the stove on medium heat, and add the onion and carrots, until the onions start to turn opaque (just a few minutes). then add the garlic and the bison, and brown the meat. (I drain some of the grease part-way through, but that’s not necessary). add the corn starch or gluten-free flour, and toss the meat mixture in it, so that it coats it fairly evenly, and cook for another minute. then add the tomato paste, chicken broth, Worcestershire sauce, rosemary, and thyme. when the broth begins to boil, turn the heat down, and continue to cook until mixture is thickened (less soupy, more of a sloppy joe texture). add the corn and peas to the mixture.

then take a casserole dish, and spread the meat filling mixture evenly in the bottom of the dish. add the potato/sweet potato mixture on top. cook in the oven for about 25 minutes at 400 degrees, or until the potato topping starts to brown. let it sit for 15 minutes (so it doesn’t come out soupy on the plates), before serving. and enjoy!

 

Baja Sol Cantina, Eden Prairie: Closed! January 3, 2011

Filed under: ...Restaurants in MSP,News — rebeccagf @ 7:35 pm

****UPDATE 3/14/13 Baja Sol no longer feels that their menu if GF-friendly, as there is too much cross-contamination

I just realized that I haven’t posted anything yet about the Baja Sol Cantina in Eden Prairie closing. I’d written about them a couple of times before~ they adapted almost their entire menu to be gluten-free, and sadly they shut down a few months ago 😦

the silver lining is that much of their menu, as well as their dedicated gluten-free chip fryer, seem to have made their way to the Baja Sol (the normal fast food version of their restaurants) in Eden Prairie Center. it’s definitely not the same atmosphere, and doesn’t have the same extensive menu, but it does have a variety of gluten-free options still. and the gluten-free chips are such a treat!!

as with the closings of Cooqi Bakery and Madwoman Foods, this is another reminder that we need to support the places that cater to us whenever we can!

update on 3/23/11, I believe the Baja Sol Cantina in Inver Grove Heights is also closed now 😦