CELIAC WANDERLUST ©2017

Friday Free-From Favorites!

June 16, 2017

This week has finally felt like SUMMER! I don't know about you, but the warm, sunny days make being stuck at my desk all day that much harder... needless to say, I am very ready for the weekend! Here's a quick list of my free-from favorites for this week!

 

1. What I’m Buying

 

Has anyone else tried the new gluten free Canyon Whole Grain bread?! I’ve had a (probably irrational) obsession with whole grain bread ever since I took a nutrition class my senior year of college and learned how much better it was for you than other types of bread. Once I learned that, I started noticing that it was seemingly impossible to find gluten free whole grain bread anywhere! I found lots of multi-grain bread (which isn’t healthier than any other type of bread!), but no whole grain bread. FEAR NO MORE! When Dan and I were at Whole Foods this weekend, we came across this little guy in the freezer section and had to try – and it’s DELICIOUS! The slices are a great size, it has a soft texture, and no holes! Now I can convince myself I’m being healthy every time I eat bread 😉

 

2. What I’m Making

 PIZZA!! I know I just posted this picture on Instagram a week or so ago, but trust me when I say that I cannot go a week without pizza. I got a lot of questions about the dough and toppings for this particular pizza, so I figured I’d give you guys the details. We make this crust every week or so and switch up the toppings depending on the season/what we’re craving (but I usually come back to this one every time…)

We use the Minimalist Baker’s gluten free pizza crust recipe. This recipe is also vegan, so there are no eggs in it – we were surprised how amazing it is, even without eggs (or gluten!). The only modification that we made to her recipe is that we use a little less yeast (we just use exactly one packet). We put the crust in for 25 minutes, and then we cover it with the toppings (which have already been cooked), and basically just put it in the oven long enough for the cheese to melt/everything to heat up (usually around 5 minutes).

TOPPINGS:
One block of grated Fontina cheese (we just used BelGioioso)

One pack of Boar’s Head Pancetta (pan-cooked)

Two Onions, caramelized

Sprinkling of Goat Cheese Crumbles

Spiral of Balsamic Glaze

 

3. What I'm Reading

As always, the blogs I’m reading having something to do with trips I have planned already or trips that I want to plan! This week, I’ve been doing lots of gluten free Dublin research – we’ll be in Dublin in the late fall. We’ve been before, but we’re looking for more new gluten free restaurants to try! I came across this great blog, Dublin Gluten Free, which has a great list of gluten free restaurants in Dublin with tons of reviews! Bookmarking this for sure 😊

 

4. Where I'm Eating

 KANE’S DONUTS! You’re probably familiar with my obsession with Kane’s (given that it’s the image on our front page…) – their donuts are out of this world good! The gluten free donuts are fried separately, and they always change their gloves before serving them to you. I’ve never had a Celiac reaction from any of their donuts (and trust me, I’ve had my fair share). June’s gluten free donut is Heath Bar. I follow Kane’s on Instagram, and when I saw that this was their gluten free donut this month (they always have chocolate and vanilla, by the way – they rotate a third flavor), I nearly fainted… heath bar is one of my absolute favorite candy bars! The donut did not disappoint – it’s amazing. GO TRY IT at Kane’s in Boston or Saugus before June is over!

 

5. What I'm Planning

 Julia and I are headed to Martha’s Vineyard in early July for our family vacation, so most of my gluten free research time has been spent looking for options on the Island (surprisingly limited/difficult to find!). If any of you have been to the Vineyard as a gluten free traveler, let us know any recommendations you might have! We’ll be posting a full guide when we get back.

 

 

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