Saturday, April 23, 2016

The Gluten Free Pop-up market kicks of Celiac Awareness Month on May 1st



The Gluten Free Garage is a pop-up farmer’s market event with a gluten-free twist that kicks off Celiac Awareness Month on May 1st at Artscape Wychwood Barns.  

It offers one-stop shopping for local and artisanal gluten-free food, creates awareness about this pain-in-the-gut disease, and proves that gluten-free food can be super tasty. This foodie event is built for people with celiac and gluten intolerance but everyone on the gluten-free spectrum will want to indulge.

The event was founded by Toronto mom RonniLyn Pustil - mom of a 10-year-old daughter who was diagnosed with celiac disease in 2009. RonniLyn’s  family life forever changed when her daughter Lily was diagnosed with celiac disease at age 3. To ensure that her daughter (and the rest of her family, since they made their entire house gluten free to ensure no mistakes or cross-contamination would happen at home) would have delicious food to eat, she combed the city in search of fresh gluten-free food that was made locally. Eventually, she came up with the idea for the Gluten Free Garage to share her finds with others who are gluten free and to create awareness about the disease.

This year’s 5th pop-up features more than 60 local and artisanal vendors handpicked to showcase the city’s tastiest gluten-free eats and drinks—from pastries to pasta to pirogies. Highlights include fresh food prepared onsite, food trucks, beer and cider sampling, free tote bags (for the first 1,000 guests), and five awesome guest speakers speaking to different aspects of living gluten free.

I went to this event last year and even though I don't have celiac disease I found it interesting and went with a friend who is diabetic who found some of the items interesting for him

To get you started they have provided a recipe for Mac & Cheese and Chocolate Chip Cookies, which I know is something that people miss when they have to switch to gluten free foods.


Mac & Cheese
Serves 2 to 4 people.
 It’s ideal for a weeknight meal: the sauce is a snap to make, and if you’re in a real rush, you don’t even need to bake it. 
Throw in some chopped greens like kale or broccoli, or add a smoky kick with a little bit of chopped chipotle. 

INGREDIENTS
8 ounces brown rice elbow pasta
2 tablespoons Earth Balance Buttery Sticks 
1¼ cups coconut milk beverage
6 tablespoons nutritional yeast flakes
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1½ teaspoons onion powder
1½ teaspoons garlic powder
1 teaspoon sea salt
Ground black pepper
1 tablespoon arrowroot starch
1 cup Daiya mozzarella-style shreds
1 15-oz can puréed butternut squash (or 1½ cups roasted and puréed squash)
½ cup gluten-free bread crumbs
½ to 1 teaspoon paprika
Preheat the oven to 400°F. Bring a large pot of salted water to boil. Add the pasta and cook according to the package directions.
In a medium saucepan over medium-high heat, melt 1 tablespoon butter. Add the milk, nutritional yeast, lemon juice, mustard, onion powder, garlic powder, salt, and pepper. Whisk briskly to combine. Slowly whisk in the arrowroot starch. 
Simmer until the sauce begins to thicken, about 5 minutes. Add the mozzarella shreds and slowly whisk until melted, about 5 minutes. Add the squash and whisk until everything is combined and heated through. Add the cooked pasta to the sauce, stirring gently to combine. Season to taste.
Pour the mixture into an ovenproof baking dish—either a 9-inch (round) glass pie plate or a 9- × 9-inch square dish works well.
In a saucepan, melt the remaining butter. Add the bread crumbs and toss to coat well, then sprinkle evenly over the pasta. Top with a sprinkling of paprika. Bake for 15 minutes or until the sauce begins to bubble. Serve hot with a side salad and ketchup or hot sauce.

and: 

Chocolate Chip Cookies
Makes 18 cookies

INGREDIENTS
2½ cups brown rice flour
½ cup potato starch
2 tablespoons arrowroot starch
1 teaspoon gluten-free baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1 teaspoon sea salt
¾ cup + 1 tablespoon organic sugar
¾ cup agave nectar
1⁄3 cup melted coconut oil
2 teaspoons vanilla extract
1 teaspoon organic blackstrap molasses
2⁄3 cup vegan semi-sweet chocolate chips
Preheat the oven to 325°F. Line two baking sheets with parchment paper. 
In a large bowl, sift together the flour, both starches, baking powder, baking soda, xanthan gum, and salt. Whisk to combine. 
In a medium bowl, whisk together the sugar, agave nectar, oil, vanilla, and molasses. 
Add the wet ingredients to the dry ingredients and mix well using a spatula. Fold in the chocolate chips until evenly distributed. 
Using your hands, roll the dough into golf-ball-size pieces and place on the prepared baking sheets. Press down to flatten each ball to about ¼ inch thick and 2½ inches in diameter, being mindful to keep them spaced about 1 inch apart. 
Bake for 12 to 15 minutes, until golden. Let sit on the baking sheets for at least 20 minutes, to firm up. Transfer to a cooling rack to cool completely, or eat them all right away.


There are lot's of products to sample and also talks by experts in the field.
I am hoping to go and try lots of stuff again this year.  see ya there.

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