There are so many people that suffer from food allergies in the world today and Celiac disease seems to be one of the most common.
Celiac disease essentially is “an autoimmune disorder of the small intestine that occurs in genetically predisposed people of all ages from middle infancy onward.”
Not the same as a wheat allergy, Celiac sufferers are basically not able to digest gluten, which is found in wheat, without suffering major pain and discomfort.
The only treatment for them is to abide by a gluten free diet.
Not so easy a few years ago when so many foods contained gluten, making the Celiac sufferer’s diet very limited. But not so anymore!
We are able to now buy gluten free breads, pastas, baked goods and even have menu selections available at savvy restaurants.
Speaking of savvy, Le Plateau Bistro in Tutt Square in Kelowna is one of my favourite little lunch haunts.
Serving up traditional French fare at very reasonable prices, Chef Darren Mitchell uses the best local ingredients.
Mitchell and owner Michael Gauthier have also just announced the addition of gluten-free dishes to their menu.
Chef Darren was also kind enough to share this gorgeous recipe at the end of today’s column for gluten-free Crepes Suzette—merci Le Plateau!
Another chef we love, Grant de Montreuil, has now rolled out the welcome mat at his new pizza joint, offering gluten free pizza on his menu.
Wedge Artisan Pizza is at 1184 High Rd. in Kelowna (250-868-0004) offering his now famous “thin crust” pizzas shells (that we all have become addicted to) in full on pizza mode.
Pizzas will be available on white, whole grain and gluten-free crusts. Smashing news!
Open Tuesday, Wednesday and Thursday, 11a.m. to 9 p.m., Friday and Saturday 11 a.m. to 11 p.m.
Plan on making a gluten free dinner for your love on Valentine’s Day?
Oysters are the perfect gluten free first course. Join Codfathers for A Unique Oyster Experience on Saturday, Feb.12, noon to 3 p.m.
Featuring Canada’s premiere oysters growers, Out Landish Oysters, pop in to participate in an indulgent oyster tasting and demo with info growing, handling, shucking and slurping. Codfathers is located at 2355 Gordon Dr. (250-763-3474)
Gluten Free Crepes
2/3 c (160ml) milk
1Tbsp (10g) sugar
sweet rice flour
Whisk the first five ingredients together, then sift in the flours and whisk till smooth. The batter should be quite thin so adjust as needed. Heat a non stick pan on low to medium heat and pour 50 ml of batter into the pan and swirl around to make a nice even surface. Let cook for 45 seconds, flip over and cook for another 20 seconds. Remove and let cool. Repeat till batter is all finished. Once cooled, fold the crepes in half then in half again so they can all fit in the pan when cooking
Quantities for each
1 Tbsp (8g)
4 Tbsp (60 ml)
1 Tbsp (10g)
1 tsp (5ml)
In a frying pan add the sugar and orange juice and cook on high until boiling. Add the butter the three crepes, pour in the Grand Marnier and let it flambé. Pour immediately onto a plate (if the crepes are to dry add some more juice) Top with your favourite Gluten free ice cream or sorbets.
Jennifer Schell is the editor of the B.C. Wine Trails Magazine.