Burgers and Fries at Stack’d Burger Bar

              Burgers and fries.  How many times a day does that phrase get used in America’s restaurants?  Usually people who are gluten free have things to worry about when they hear this phrase, but at Stack’d Burger Bar that is not the case.

                At Stack’d you can build your own burger (including vegetarian burgers) or choose from their list of Specialty Stacks.  In both cases you can choose to have a gluten free bun or go without one completely.  The fries also have the ability to be fried in their own fryer so they do not come in contact with anything that may be breaded, such as onion rings or pickles.  Just be sure to tell the wait staff about any gluten or other allergy concerns you may have.  They are very well informed about their food and processes as well as willing to find out answers to questions they may not happen to know.

                Located in Milwaukee’s Fifth Ward, I suggest you check out Stack’d for a wonderful burger experience. stackedbar.com

Gluten-Free Mondays and Wednesdays at Transfer Pizzeria Café

              I know I’ve mentioned Transfer Pizzeria before, but I’d like to mention this restaurant again.  This is because of their Gluten-free Mondays and Wednesdays.  On these days, from 4 pm to close, there is not an up charge for gluten-free appetizers and pizza.  Also, Lakefront New Grist Gluten Free Beer is two for the price of one.  This means you can get the bruschetta, a pizza, and two beers, all gluten-free, for much less than you would usually pay.  That sounds like a great deal to me.

                For more information, visit www.transfermke.com.

Gluten-Free Classic Snacks by Nicole Hunn and Gluten Free on a Shoestring Website

           We are always looking for new gluten free cookbooks.  This time we found one that takes care of all those guilty pleasure treats you may be missing.  It’s Gluten-Free Classic Snacks by Nicole Hunn.  Whether it’s the old-fashioned filled cupcake with a curlicue on top, or your favorite Girl Scout cookie, you will probably find it in this book.  Borrow Gluten-Free Classic Snacks from the library to try it out.  The book is also available for purchase from Boswell Book Company, Amazon, and Barnes and Noble. 

              While reviewing this book, I found a mention of Nicole Hunn’s website, Gluten Free on a Shoestring (glutenfreeonashoestring.com). It’s a good site for gluten free information and recipes. Since I am always looking for more recipes, I was glad to see this site had a lot to choose from. 

            I hope you enjoy both the book and the website.

flourless. by Nicole Spiridakis

          I am someone who likes to be able to pronounce the ingredients I am eating.  All too often when I look at food packages I find words that are difficult for me to say.  Unless I have had the item before, this usually means I put whatever I’m looking at back on the shelf.  Recently gluten-free cookbooks, especially the baking ones, have been treated the same way.  I want what I am making to be naturally gluten-free.  Putting in an additional stabilizing ingredient in order to make my gluten-free baked good successful is not what I am looking to do.  That is why I love the book flourless.: Recipes for Naturally Gluten-Free Desserts. 

Every recipe in flourless. is made from natural, easily recognized ingredients.  I don’t believe there was a single one where I had to wonder what an ingredient was or how to pronounce it.  The recipes also range from the traditional (Peanut Butter Cookies) to the creative (Almond Cake with Balsamic-Roasted Strawberries).  My mom made the Oatie Squares.  They were really good, and they made me even more interested in trying the other recipes.

I suggest borrowing flourless. from the library. It will give you a chance to experience the book before actually purchasing. Then if you decide you want to own it, the book is available for purchase from Boswell Book Company, Amazon, and Barnes and Noble. Once you have it home, enjoy baking naturally gluten-free.

Gluten Free & More Magazine

            It seems that just about everyone knows someone who is gluten intolerant.  For people who don’t have this allergy, it can be hard for them to find food a gluten free person can eat.  This is where a gluten free orientated magazine may be of help. 

The magazine I found that had a good selection of recipes was Gluten Free & More.  I got an issue with Mac & Cheese as a highlighted article, which goes to show that no matter what, Macaroni and Cheese is on just about everybody’s dietary list. 

If you want to try out a gluten free magazine before purchasing it, see if it's available at your local library.  As you look through it, you may find that the recipes work for those who aren’t gluten intolerant too.

I purchased Gluten Free & More at Woodman’s.

The Chocolate Trader Chocolate Chunks

             There is something different about the Chocolate Chunks made by The Chocolate Trader.  First, they have few ingredients, are all natural, and are gluten-free.  Second, each flavor is made with African chocolate liquor and infused with olive oil.  Lastly, and what I find to be the most different, is these chocolate chunks get better the longer you have them.  That is something that usually does not happen.  Normally when a product has been open for awhile, the flavor starts to turn or lessen.  With these chocolate chunks I found the flavor kept improving over time (about a month), making the last chunk taste even better than the first.

                The Chocolate Trader makes three flavors of chocolate chunks: Dark Chocolate, Dark Chocolate and Sea Salt, and Dark Chocolate and Mint.  I had the Dark Chocolate and Mint.  All three flavors can be found at Outpost Natural Foods. 

                www.thechocolatetrader.com

General Mills Convenience & Foodservice

                Cereal is not just for breakfast anymore, and there is a website to prove it.  The General Mills Convenience & Foodservice website will show you how versatile gluten-free cereals can be.  There are sweet and savory recipes on the site and they range from snacks to entrees.  The one we’re most interested in trying is the Gluten-Free Mole Crunch.    

              When you open the site, I suggest putting “gluten-free recipes” in the search box instead of “gluten-free” or clicking on the gluten-free tab.  This way you will receive only recipes in your search and not have the other types of selections to sort through.

                I hope you enjoy these recipes.

                     www.generalmillscf.com