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Oct 22, 2017
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Posts Tagged ‘gluten-free’

First Look: New Day Gluten Free in Clayton

Friday, January 27th, 2017

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New Day Gluten Free has a new home in Clayton. After closing their Ellisville location three months ago, co-owners Garrett and Kelly Beck have reopened their gluten-free, peanut-free restaurant and bakery at 7807 Clayton Road on Monday, Jan. 16.

Kelly Beck said the kitchen is twice as big as the Ellisville location, which makes it possible to hire more staff and expand its offerings. The menu is currently the same as the Ellisville location, though with the addition of a deep-fryer, Beck has added house-made chips and is developing recipes for gluten-free doughnuts.

The 3,800-square-foot space seats 40 inside and will seat an additional 25 when the weather warms. “It’s almost triple the seating we had in Ellisville,” Beck said. “We learned a lot at the other space, but [the new space] is what I always envisioned when we first started talking about opening a gluten-free cafe.”

New Day Gluten Free is open Monday through Friday from 8 a.m. to 6 p.m. and Saturday from 8 a.m. to 4 p.m. Here’s what you’ll find when you visit the new space:

 

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Photos by Michelle Volansky

Related Content
Wheatless Wednesdays: Gluten-free recipes

The Scoop: New Day Gluten Free closes doors, intends to open new location this year

• The Scoop: New Day Gluten Free to open Clayton cafe in December

The Scoop: Gluten-free A2 Cafe closes downtown

Thursday, October 13th, 2016

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After less than a year in business, A2 Cafe has closed its doors downtown. Its last day of business was Monday, Oct. 10, as reported by the St. Louis Post Dispatch.

Owner Audrey Faulstich posted notice of the closure online on Monday, Oct. 9. Faulstich said while she had a solid customer base, the cost of doing business downtown was too high. “We would have done well had I been in a suburb like Webster Groves where rent was a lot lower, and we didn’t do such a big build out,” she said.

Faulstich and Audra Angelique opened A2 Cafe in April with the goal of providing healthy alternatives to those with gluten and dairy intolerances. Faulstich took over operations after Angelique left the business in June.

Faulstich said she intends to pursue her doctorate in nursing practice. She hopes to work in health policy using what she has learned from her time in the restaurant industry. “I had no business background or really any restaurant experience. I learned how to be a leader. I gained business skills, marketing skills, cooking skills,” she said. “I feel a lot brighter.”

 

 

-photo by Michelle Volansky  

Meatless Monday: Quinoa Vegetable Lasagna

Monday, September 19th, 2016

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Put excess produce to good use in a meat-free Quinoa Vegetable Lasagna. Beat eggs and mix with cooked quinoa to create the base of this dish, then cover with sauted onion and earthy mushrooms, followed by sliced raw zucchini, tomato sauce and fresh greens. Cover the whole thing ricotta, mozzarella and Parmesan, then bake until the cheese is melted and slightly browned before enjoying. Click here for the recipe.

 

The Scoop: New Day Gluten Free closes doors, intends to open new location this year

Monday, September 19th, 2016

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After nearly six years, New Day Gluten Free closed its doors in Ellisville today, Sept. 19 – but owners Garrett and Kelly Beck aren’t ruling out a new home for the gluten-free, peanut-free restaurant and bakery.

After dealing with staffing issues and low sales at the West County location, Kelly Beck said the couple decided to close the restaurant (which was announced on Facebook) to focus full-time on finding the right spot for New Day Gluten Free. “It came down to a location and timing thing,” she said. “With our lease up in six months, we decided to close down this location to focus 100 percent on the next location.”

The Becks hope to move to a more central, accessible location to better serve its customers, many of whom traveled long distances to one of the only dedicated gluten-free restaurants in the St. Louis region. Beck said they haven’t yet decided where New Day’s new home will be, but they aim to be open by Thanksgiving, one of their busiest times of year. “The need is there, so we are going to continue,” Beck said. “This is just a pause.”

Until then, customers can stock their freezers with gluten-free goodies to hold them over during the interim this Saturday, Sept. 24, when New Day will reopen from 10 a.m. to 4 p.m. for retail orders only. Details will be available on its Facebook page.

Baked: Pistachio Raspberry Muffins

Thursday, July 7th, 2016

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I was devastated when my doctor recently informed me that I must switch to a gluten-free diet, likely for the rest of my life. While I no longer partake of flour-based goodies (I do still bake them for my job and for friends.), I’m learning to adapt and develop naturally gluten-free treats that don’t use highly processed gluten-free flour blends.

I was craving one of my pistachio raspberry muffins, so I swapped the traditional all-purpose flour for nut flours instead. Finely ground almonds can do wonders as a replacement for AP flour, and rice flour just adds a bit more texture. Finally, pistachios and raspberries balance each other with tartness and nuttiness. Enjoy and happy baking!

 

Gluten-free Pistachio Raspberry Muffins
Adapted from a recipe in The Afternoon Tea Collection by Pamela Clark
1 dozen

4 oz. (½ stick) butter, softened
¾ cup granulated sugar
1 tsp. vanilla extract
4 eggs
2 cups almond flour*
½ cup pistachio flour*
½ cup rice flour
1 tsp. baking soda
Pinch of kosher salt
1 cup raspberries
2 Tbsp. coarse sugar

• Preheat the oven to 350 degrees. Line a 12-cup muffin tin with paper liners.
• In a large mixing bowl, use an electric hand mixer on high speed, beat the butter and granulated sugar together until soft and fluffy, about 5 minutes. Reduce the speed to medium-low and add the vanilla and the eggs 1 at a time until combined.
• And the almond flour, pistachio flour, rice flour, baking soda and salt. Use a spatula to combine, than gently fold almost all the raspberries, reserving a few to top the muffins.
• Evenly divide the batter among the muffin cups. Top each with the remaining raspberries and sprinkle with the coarse sugar.
• Bake 20 to 25 minutes, until a cake tester inserted in the center comes out with a few crumbs attached. Let cool completely before eating.

*Almond flour and pistachio flour are available at Trader Joe’s or Whole Foods.

By the Book: Minimalist Baker’s Everyday Cooking by Dana Shultz

Wednesday, July 6th, 2016

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Pad Thai has been one of my favorite dishes since I first tried it 20 years ago at King & I, so I was excited when I found a recipe for Peanut Butter Pad Thai in Minimalist Baker’s Everyday Cooking. How could coupling two delicious ideas go wrong?

Unfortunately, this recipe had several flaws. An extensive list of ingredients to prep and multiple steps meant the total cooking time of 50 minutes nearly doubled when I put together the finished dish. Despite the extensive list of potent ingredients (including tamarind concentrate, maple syrup, tamari and chile garlic sauce) the dish lacked spice and tasted overwhelmingly of peanut butter.

This dish needed additional heat and acid to balance the rich peanut butter. For a better bite, I added several dollops of chile sauce, a healthy squeeze of lime juice and left off the optional peanut butter sauce entirely. After nearly two hours of work, this peanut buttery pad Thai left me yearning for the King & I classic.

Skill level: Beginner to intermediate. Most of the recipes were fairly straightforward, but are too complicated for a weeknight meal.
This book is for: Vegetarians, vegans, the gluten-intolerant and others with food allergies
Other recipes to try: White bean pozole verde, Better-Than-Restaurant Vegan Nachos, butternut squash-garlic mac n cheese
Verdict: Food 52’s onion carbonara takes the win!

 

BTB_Jun16_Round4_2

 

Peanut Butter Pad Thai
2 servings as an entree, 4 as a side

12 oz. (340 g.) extra-firm tofu
6 oz. (170 g.) thin rice noodles
3 cloves garlic (1½ Tbsp. or 9 g.), minced
1 large bundle (6 oz. or 170 g.) green onions, finely chopped
2 whole carrots (122 g.), ribboned with a vegetable peeler or thinly diced

Sauce:
2 Tbsp. (32 g.) salted creamy peanut butter
3 Tbsp. (45 g.) tamarind concentrate or paste*
4½ Tbsp. (68 ml.) tamari or soy sauce (if gluten-free, use tamari)
3 to 4 Tbsp. (45 to 60 ml.) maple syrup (or substitute coconut sugar)
1½ tsp. chile garlic sauce, plus more for serving

For serving (optional):
Peanut sauce (recipe follows)
Chili garlic sauce
Freshly squeezed lime juice

• Preheat the oven to 400 degrees and line a rimmed baking sheet with parchment paper
• Wrap the tofu in a clean, absorbent towel and set something heavy on top, such as a cast-iron skillet, to aid in draining the moisture.
• Once the oven is hot, cube the tofu into bite-size pieces and arrange on the prepared baking sheet. Bake for 28 to 30 minutes. Depending on the firmness of the tofu, the cooking times will vary. The longer it bakes, the firmer and chewier it gets, which I prefer. Check for doneness at the 28-minute mark and bake longer if desired.
• In the meantime, make the sauce. To a small skillet add the peanut butter, tamarind concentrate, 3 tablespoons (45 ml.) tamari, 3 tablespoons (45 ml.) maple syrup, and 1 teaspoon chile garlic sauce. Heat over medium heat. When the sauce begins bubbling, sir and reduce the heat to low. Simmer for 5 minutes, then turn off heat and let rest. Taste and adjust the flavor as needed, adding more chile garlic sauce for heat, maple syrup for sweetness, or tamari for saltiness. The flavor should be sour-sweet.
• When the tofu is almost done baking, cook the rice noodles according to the package instructions. Then drain and set aside.
• Heat a large skillet over medium heat. Once hot, add the baked tofu, 1 tablespoon (15 ml.) pad Thai sauce, 1 tablespoon (15 ml.) tamari, and the remaining ½ teaspoon chile garlic sauce. Stir frequently and cook until brown on all sides, about 4 minutes. Remove from the pan and set aside.
• To the same skillet, add the garlic and green onion (reserving a small amount for garnish), and ½ tablespoon (8 ml.) more tamari. Saute for 2 to 3 minutes, stirring frequently. Add the cooked noodles and the remaining pad Thai sauce and toss with tongs to coat. Raise the heat to medium high and cook for 2 to 3 minutes, stirring frequently. Add the tofu during the last minute of cooking to warm through.
• Remove from the heat and serve with the carrots, the reserved green onions, peanut sauce (optional), and additional chile garlic sauce.
• Leftovers keep covered in the refrigerator for 2 to 3 days, though best when fresh.

Peanut Sauce
¾ cup

½ cup (128 g.) salted natural peanut butter (or substitute cashew butter or almond butter)
1½ to 2 Tbsp. (22 to 30 ml.) tamari or soy sauce
2 to 3 Tbsp. (24 to 36 g) coconut sugar or organic brown sugar plus more to taste
½ lime, juiced (1 Tbsp. or 15 ml.)
½ tsp. chile garlic sauce
2 to 4 Tbsp. (30 to 60 ml.) hot water to thin

• In a small bowl, whisk the peanut butter, tamari, coconut sugar, lime juice, and chile garlic sauce together. Add the hot water to thin until pourable. Taste and adjust the seasonings as needed.
• Leftovers keep covered in refrigerator for 7 to 10 days. Add more hot water if the sauce becomes too thick after chilling.
• Pairs well with dishes like pad Thai, stir-fries, rice noodle salads, spring rolls, and more.

* Tamarind concentrate can be found online and in Asian grocery stores.

First Look: A2 The GFCF Cafe & Restaurant in downtown St. Louis

Wednesday, April 20th, 2016

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Audra Angelique and Audrey Faulstich are on a mission to provide downtown St. Louis healthy alternatives for those with food allergies and intolerances. Their experiences with specialty diets inspired them to launch A2 The GFCF Cafe and Restaurant, which opened doors on April 11 at 1330 Washington Ave.

As The Scoop reported in September 2015, co-owners Angelique, who serves as head chef, and Faulstich, a registered nurse, wanted to provide healthy food and to educate others about the potential health benefits of removing foods containing gluten and casein (a protein found in mammal milk).

At first glance, the 35-seat dining room feels like a coffee shop, complete with an espresso bar and bakery case, but the restaurant has a gluten-free lunch and dinner menu featuring sandwiches, salads and pizzas with casein-free options.

A2 worked with Wildwood-based Think.Eat.Live. to develop a variety of breads and the pizza crust made with the company’s sunflower seed-based flour blend. They also brew Mississippi Mud coffee and offer tea from London Tea Room. A2 also strives to use recyclable and compostable carryout boxes, utensils, cups and straws.

A2 is open Tuesdays though Sundays from 11 a.m. to 9 p.m. with plans to add a weekend brunch service. Here’s a first look at what to expect at downtown’s newest eatery.

 

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-photos by Michelle Volansky 

 

Meatless Monday: Spring flatbreads

Monday, March 21st, 2016

 

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Spring is on its way, and we’re bridging the gap with winter citrus and spring produce. These recipes call for gluten-free, vegan flatbread, but feel free to swap out for your favorite, then get creative with this blank canvas. We topped one with Spring Asparagus and Herbed Goat Cheese (recipe here), then topped another with fresh Strawberries and Blood Orange slices (recipe here) for dessert.

 

The Scoop: Gluten-free, casein-free restaurant to open downtown

Friday, September 11th, 2015

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A2 The GFCF Cafe & Restaurant is bringing gluten- and casein-free fare to downtown at 1330 Washington Ave.

The restaurant is named for co-owners Audrey Faulstich and Audra Angelique. Faulstich, a registered nurse, eschewed foods containing gluten and casein (a protein found in mammal milk) in early 2014. After noticing the positive health benefits it had for her friend, Angelique also began following a gluten- and casein-free lifestyle. Angelique experimented with recipes in her home kitchen before deciding to take her health-focused dishes to the masses with a new restaurant downtown.

Starting in early November, A2 will be open for breakfast, lunch, dinner and a weekend brunch. The menu will feature gluten- and dairy-free pizzas and sandwiches served on freshly baked, gluten-free bread. The St. Louis Club will feature turkey, avocado aioli and fresh tomatoes on gluten-free, casein-free cheddar-bacon focaccia. Look also for creative takes on pasta salads, including a pad Thai salad with glass noodles and “spaghetti and meatball salad” using quinoa-brown rice noodles tossed in a sun-dried tomato dressing.

On the beverage side, A2 will offer a full espresso bar, as well as healthy, house-made soft drinks like the Audrey Temple with sparkling black cherry juice, cherry-infused water, black cherry-chia seed probiotics and honey-soaked cherries. They will also install an oxygen bar.

Angelique said she hopes to support as many local purveyors as possible. They plan to use produce from the Urban Harvest rooftop garden, coffee from Mississippi Mud and gluten-free sunflower-based flour from Think.Eat.Live. “I’m obsessed with St. Louis,” Angelique said. “I think it’s one of the best cities in the country, possibly the world.”

 

 

 

 

 

Baked: Healthier Chocolate Cookies

Wednesday, July 29th, 2015

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These cookies are a bit of a departure from my usual recipes. I don’t cook with artificial sugars or try to replace everything with a healthier alternative at the cost of flavor, so when I set out to make a not-as–bad-for-you cookie, I wanted something that still tasted like dessert.

The result: These cookies taste just as good as their decadent counterparts. Instead of butter or oil, I used cashew butter. The heart-healthy fats and boost in protein means it will fill you up much more than a traditional cookie.

I also replaced granulated white sugar with coconut sugar, which is sourced from coconut blossom trees but tastes nothing like coconut. This type of sugar burns quicker than regular sugar (that means a shorter baking time) and tastes slightly less sweet. And yes, there is a half-cup of chocolate chips in the recipe, but I use dark instead of milk or white chocolate for the added antioxidant benefits.

It’s hard to eat just one, but at least you can devour them with less guilt. Enjoy and happy baking!

 

Healthier Chocolate Cookies
Adapted from a Chelsea’s Messy Apron recipe
12 to 15 servings

1 cup unsalted cashew butter, room temperature
2/3 cup coconut sugar
1 large egg
4 Tbsp. dark cocoa powder
½ tsp. vanilla extract
1 tsp. baking soda
Pinch of kosher salt
½ cup dark chocolate chips

Ÿ• Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
• In a large bowl, stir together the cashew butter, coconut sugar and egg until combined. Stir in the cocoa powder, vanilla, baking soda and salt until combined, then add the chocolate chips and stir.
• Form 2 tablespoons dough into a ball and place 1 to 2 inches apart on the cookie sheet. Press the tops of each ball gently to flatten.
• Bake 6 to 8 minutes, then let cool on the cookie sheet. Cookies will become firmer as they cool.

 

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