Finally! A large chain with delivery has a decent option for us gluten intolerants. They do warn, and you'll see from the sticker on the delivery box, that the environment where the pizza is made contains gluten i.e. the gf pizzas are made alongside normal ones. So, if you're very sensitive or celiac then it probably won't work for you, but I've had it many times now and with no adverse side effects.
There's only one size choice for gluten-free crusts, but no complaints here on that. Sure, it's still the typical non-traditional square shape for gluten-free pizza that seems to have become the standard identifier, but the 12" medium size is totally satisfying. I mean, come on, which box of gluten-free pizza from a national chain would you rather open... the one below, or this one from Boston Pizza?? There's a toonie beside each pizza so you can get an idea of the sizes of pie - and I see a clear winner. This Panago gluten-free pizza tastes good too, and isn't too high-priced for what you get compared to elsewhere. Recommended!
In my continuing quest to find satisfying and tasty gluten-free pizza in Vancouver, I have found a new favourite in Vancouver's West End called Mainly Organics. There's none of this 'using gf crusts from other manufacturers' stuff at this place because they make their own gluten-free crusts. This also allows for the added bonus of getting a gf crust in any substantial size (not just measly "personal size" crusts like other places offer... see my Boston Pizza review). Below is Mainly Organics' pizza vs a $2 coin; now that's a substantial size, and it's their smallest size offered to boot! It's really good, I'm a regular customer. There's even free delivery if your order is over $20.
Click here to see my taste-test of Me-n-Ed's Gluten-Free Pizza.
Tender! Chewy! And..... *drum roll + loud cymbal* gluten-free muffins that stay soft for days! No more baking disappointment of GF muffins that crumble and dry up after they cool off out of the oven, or muffins that taste like they're "different". It's difficult to tell these are gluten-free at all. Below is a recipe for an apple pie-flavour version. You can switch up the fruit and spices as you wish and make other flavour profiles; I'm thinking of adding raisins and nuts, or adding blueberries and bananas to future batches.
Gluten-Free Apple Pie Muffins
Makes 12 regular size muffins
Grease muffin cups and preheat oven to 350.
Sift together the following:
1 c tapioca flour
3/5 c corn starch
1/4 c + 1 tbsp brown rice flour
2 tbsp guar gum
3-1/2 tbsp egg white powder
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp allspice
1/4 tsp salt
In a separate and large bowl stir together:
1 c water
2 tbsp buttermilk powder
1 tsp vanilla
1/4 c melted butter
2 apples, peeled and diced
In another bowl whisk these together until frothy:
1/2 c light brown sugar
1/2 c dark brown sugar
Pour the egg mixture into the bowl of apples and liquids. Give it a quick stir. Then add in the flours mixture until combined.
Spoon into greased muffin cups and bake for 30-35 minutes until browned.
Murchie's Tea & Coffee is locally owned and operated with two commercial kitchens in BC. I'm not sure why I'd never heard of French Meringue Macarons before, but it's at this store that I was introduced to them. Supply isn't consistent so you have to hit it right to catch them. There's also a variety of flavours (vanilla, lemon, raspberry), so there's always some element of surprise as to what you'll find if you're on a mission for these! The macarons are made of sugar, egg whites and ground almonds then baked. Sandwich two together with a cream filling, and voilà! They're such a foreign treat, still being such a new discovery to me. Here's the raspberry version:
It was a rainy day (this is often the case in Vancouver) and I was out on Commercial Drive going to a deli. I passed by a "gluten-free cupcakes" sign posted outside a shop, and of course couldn't pass by without giving one a try. It was first thing in the day when they opened, so the cupcakes were fresh from the oven and I had the option to choose any icing flavour. With cupcake in hand, I scurried back to the car to get out of the rain and discovered delicious [albeit expensive] lemon-topped goodness. It was a chewy and moist cupcake! That's the texture of baked goods we gluten-free folk dream of. The only gripe I have is that it came in a holly christmas-themed cupcake liner. That's fine during the season, but it's May. I have no complaints about the quality of the cupcakes from Cassia Cupcakery unlike some other visitors. Perhaps the key is getting there first thing when everything's fresh. P.S. there's vegan too.
Timing is of the essence when serving a souffle. Even more so when taking a picture of one since the impressive puff over the top of the ramekin lasts a short minute once you remove it from the oven. I wasn't expecting my baking attempt to be a rousing success in the first place since gluten free stuff usually isn't when I make it, but this time I even impressed myself! I wasted more than the valuable minute fetching the camera to take a hurried shot of the product after I removed them from the oven, so they fell flat for the photo. The visual was great when piping hot from the oven though, and they're flat-out delicious (no pun intended). Recipe follows below so you can impress company at your next dinner party - or just yourself if you're in the mood for baking.
Gluten Free Lemon Souffle
1/2 cup sugar
finely chopped rind and juice from 2 lemons
2/3 cup whole milk
1/3 cup half-and-half cream
3 large egg yolks
1 tbsp sorghum flour
1-1/4 tbsp cornstarch
4 large egg whites
Preheat oven to 400C.
Butter the base and sides of 4 individual ramekins and sprinkle each with sugar, tipping and turning the dish to coat the inside and sides evenly.
Slowly bring milk and cream to almost boiling then remove from heat.
In a large bowl, whisk the egg yolks and 1/4 cup of the sugar until pale and thick.
Sift the flour and cornstarch into the yolk mixture and whisk until smooth.
Slowly pour the milk mixture from the pan into the bowl, whisking until smooth.
Pour all back into the pan and stir constantly over low heat for about 5 minutes until it is thick and smooth. Set aside to cool.
In a clean, large bowl whisk the egg whites to form stiff peaks. Add a few drops of lemon juice and whisk again. Gradually whisk in the remaining 1/4 cup sugar until mixture is glossy and thick.
Add in lemon zest and juice, then whisk in 1/3 of the egg white mix. Now carefully fold in the rest of the egg whites until evenly mixed.
Spoon into the prepared ramekins by filling to the top then tap on the counter to remove air bubbles. Smooth the surface with a knife.
Place dishes on a baking sheet and bake in middle of the oven 15-18 minutes or until risen with a slight dip in the middle.
Sift some icing sugar on top and serve immediately.