News Notes and Things to Know…..1/2018

Mariann writes:

Happy New Year All!!

I hope your holidays were filled with all the things that you love about celebrating with friends and family!

Here’s some things that are happening in the world of CD and gluten-free just to keep us all on our toes as we venture into 2018!!

In the following article you will find the final paragraph reads…..

“Avoiding whole grains because you’ve heard gluten is bad is like avoiding whole fruits because you’ve heard fructose is bad,” Dr. Katz said in an interview. A diet without gluten is most often associated with the inclusion of what he calls “ultra-processed, gluten-free junk foods” and the exclusion of highly nutritious whole grains. “Avoiding it systematically produces net harm both to diet and to health.”

I will refrain from expressing my commentary to this piece and let you judge for yourself but it is worth a read because others will read it and you might like to discuss it further!

FSR magazine which reports on all things related to the restaurant and food service business just had this article at their website and on f/b.  Share it with any restauranteurs that you communicate with!


Meal Options expanding to cover the needs of the gluten-free diner !!



And then locally at ………


And a reminder and an update!!  Last year readers voted on the top 5 restaurants serving g-f diners.

This year we are proud to share that #1, Cafe Avalaun,
now Certified 100 % Gluten Free Food Service by GIG!


Finally, an explanation for why this disease is slogging in the research world…..

Ventito Bakery

Old Avon Village, Avon

Ventito Bakery
Old Avon Village
36840 Detroit Road
Avon, Ohio 44011


Thank you to Dottie, our site visitor, for the shout out on Ventito Bakery.

Good Morning,
I would just like to pass this on….we found this really good bakery that makes gluten free desserts….The cakes are excellent……..If you would like to give it a try!

Donna is the owner and they are closed on Monday.


Traveling the G-F Road 12/17

Mariann writes.

Friends of mine in Boulder recently messaged me about a new dedicated brewery!   This is so exciting – I needed to share it with you right away –
haven’t gotten there yet but I will get there to check it out in person, soon, I promise.

801 Brickyard Circle
Golden, CO  80403

p.s. –  If you get there before me – Share comments:)

News Notes and Things to Know….. 12/2017

Mariann writes:

Holiday Greetings All!!  We hope you are having a wonderful season of preparing for your Holiday Celebrations!   Should you be in need of some gluten-free goodies here are some ideas to move you in the right direction!

At Cafe Avalaun they are hard at work creating yummy treats for our gluten-free needs – and they are a certified and fully dedicated kitchen!!

BUT, by the time this post makes it to your emailbox they will be at the final day of preorders so get moving – you don’t have much time – in fact, the time to make the call is…….TODAY!!

OR,  call Brian and very politely, very nicely, request your goodies reservation!

On a serious note!!  Someone called me to suggest I read the following article.  I am sharing this with all of us because it is a serious issue that we need to be very conscious of AND make sure that we are not this behaving like this person described in this letter to Dear Amy!

Dear Amy: I have a friendship of more than 40 years with a delightful woman. We see each other about once a month, often at dinner in a restaurant with mutual friends. About six months ago, “Sandra” announced to us that she had just discovered that she is allergic/intolerant to gluten. This has become a focus of her life and often dominates the conversation. Since that time, every trip to a restaurant includes a very (VERY) long discussion with our waitperson and/or chef regarding each item on the menu and whether it fits into her gluten-free diet. Then the bread basket comes, and Sandra dives in because “it’s just too good to pass up.” Several of us, outside of Sandra’s presence, have commented that not only is the gluten conversation tiresome, but also embarrassing when held in a busy restaurant. Additionally, most people are aware that those who are truly gluten intolerant become very ill when they eat bread, and avoid doing so at all cost. We’d love to talk this out with Sandra, but are afraid she’ll become defensive and angry, although this is not her usual reaction to thoughtful criticism. Any advice? — Like Oprah, I Love Bread

from Mariann:    To be clear!  I am not saying that we should not advocate for ourselves when dining out.  This diet can be so limiting.  This diet can cause us to feel so left out.  This diet can be such a inconvenience.  This diet can be so unfair!  But, this diet is not the problem of our fellow diners and we should not make it theirs.  That is unfair of us.

So, here are some tips to make it more palatable (pun intended) for our own well being and for the well being of our fellow diners and for the well being of the serving and preparing staff!

  1.  Try to not corner the staff during a busy time to talk about the entire menu.  Rather, call ahead or check out the menu, on-line, and prepare yourself with a couple of items you would like.  Ask specifically about the options you have interest in eating.
  2. Do not ask to see the Chef during peak service hours – I’m sorry – that is just rude.  The folks in the kitchen are working hard on a very tight schedule so running out to the floor to talk with you throws everything out of whack! Again, call ahead and speak with the manager or the kitchen staff.  To consider, in order for a kitchen person to make their way to the dining area, it may be necessary for them to change out of their garments just to make that walk to your table.  And then, to change back in order to get back on the line.
  3. Do Not.  Do Not.  Do Not.  Under any circumstances, Do Not, eat the bread just because it looks too good to pass up.  Additionally, do not drink traditional beer just because.  And finally, do not order desserts that are not safe.
  4. Finally, unless you have checked in advance do not bring your own food with you.  There are laws that prevent consumption of outside food and beverages and many owners take that seriously.  Again, call in advance.

A thought…….I have asked, in advance, in some venues if I could bring a fresh – unopened box of chocolates to share at the table at the end of dinner with coffee or after dinner drinks.  Often the restaurant has been fine with that and my companions have happily shared in the tastings.  That being said, make the event one to enjoy with your family, friends, or colleagues!  Because after all Life (can be) Truly Like a Box of Chocolates:)

If baking is one of your ‘front and center’ activities for the season and you are looking at a fun activity to share with family and friends or you want to bring along something to share at an event take a look at the recipes in this post from GFF, gluten-free forever magazine!


Finally, we are now fully connected to Gluten Intolerance Group!

GIG is a non-profit support and advocacy group for all things gluten-free!  Check out their page!  You’ll find listings for restaurants – useful for travel times – recipes, activities, coupons, certification standards and news.

If you are so inclined you can make a donation at their page to assist in the efforts of behalf of the community!

And, here is the link to sign up for the Gluten Intolerance Group monthly e-news:)


Grand Oak Culinary Market – Canada


4600 Victoria Avenue
Vineland, ON
L0R 2E0

Canadian phone  T: 289.567.0487

Our guest Janden writes:
This is a great market, deli, and bakery. 
They serve wonderful GF wraps, sandwiches, and baked goods, with a full GF kitchen. 
My #1 stop on the way to Toronto!  I
n fact I usually call a couple of days ahead to have my favorite muffins ready for pick up.

News Notes and Things to Know…..11/17

Mariann writes:

If you are like me you have started already thinking about your pie baking for the holidays?  And, If you are like me you are trying a new recipe every year still searching for the crust outcome that you remember from you pre gluten-free days!  I’ve had some really good crust recipes over the past ten years of being gluten-free but what I like about this recipe from its first read is its simplicity.  This will be the recipe I reach for when making our Pumpkin  and Lemon Curd Pies this Holiday Season!

Tricia Thompson at Gluten Free Watchdog has a tutorial on calculating the amount of gluten consumed based on the parts per million measure you will find after items have been lab tested.

Keeping in mind please!  There is no definitive number that has been determined to be a tolerable level for gluten exposure.

Video: Converting ppm of Gluten to mg of Gluten

November News from Cafe Avalaun….
Cafe Avalaun

Including New Hours!  Pizza Take and Bakes, Events, Catering, Holiday Ordering and Fresh Meals!
November G-F Review……

Breakfast Foods!


  Gluten Intolerance Group (GIG)

Restaurant Dining: Seven Tips for Staying Gluten-Free

More Discussion About…..


Check it out!!  Free Italy vacation getaway via Jovial Pasta!

Like all of the members of our Celiac Family kids have special needs and considerations for dealing with Celiac Disease!  See GIG’s report on what is going on in the world of CD and Youth!

AND THEN,  Let us know if you find an active group in NEO!!

Ever wonder what our local Generation GF​ support groups actually *do*? Check out what some of our awesome groups are doing across the country

Posted by Gluten Intolerance Group on Tuesday, August 8, 2017

News Notes and Things to Know…….7/17

Some interesting pieces of information from the gluten-free community….

If you’ve been following the controversy of gluten-free designation/FDA rules/foods in violation you can follow along on the latest in the discussion from Tricia Thompson founder of Gluten-Free Watchdog:


Here’s the link for the latest issue of GIG magazine including timely articles, coupons, recipes and more…….


Celiac Disease and the Gluten Free Diet Resources
Celiac Disease and the Gluten Free Diet Resources

This past month I’ve encountered a couple of news articles, both print and digital, where the information contained in them regarding the gluten-free diet was just plain wrong.  Where references were made to product and to diagnosis and to treatment that were old, out of date and still circulating.  But, just when you think folks are starting to ‘get it’ – smack – something else appears to reveal how far away the general population is  at ‘getting it’.

When dining out g-f there are so many; so,so,so,so many things to keep in mind.  Here’s an article that will highlight for you why you need to always be your own advocate; ask and ask again.  You never know just what that kitchen is doing……….


Will gluten-free make it to the list of Food Trends for 2018-19?  You might be following the shifts in the dining scene by going to restaurants and seeing the changes in the menu offerings.  Or you may be seeing the shift in the grocery store shelving.  You may also be seeing more advertising about g-f food items in magazines.  The big trend for restaurants in 2017-18 is ‘faux foods’ – things that look like foods you know but made with ingredients you might not realize could mimic those items – think tofurkey – with pizzazz!  Vegan food is on the rise, everywhere, and it took a long time to get there.  So, while restauranteurs may not yet be ready to accept that g-f needs their attention, the financial sector has noted the growth of the g-f products. post by Hannah Drown

Looking over this list and having just traveled across the country using Find Me Gluten Free I would have to say that my experience was successful.  If you’ve used any of these please share your favorite!


Chef Brian’s Fried Chicken

Café Avalaun Fried Chicken Recipe-2017


Whole chicken 2 whole cut into parts, however you like your parts cut

Buttermilk 2 cups

Dijon mustard 1 Tablespoon

Sea Salt 1 Tablespoon

Smoked paprika 1 teaspoon

Cayenne 1 teaspoon

Flour blend:

White rice flour 2 cups

Non GMO Corn starch . cup

Non GMO Corn meal . cup

Smoked paprika 1 Tablespoon

Sea salt 2 teaspoons

Fresh cracked black pepper 1 teaspoon

Granulated garlic 1 Tablespoon

Granulated onion 1 Tablespoon

For Frying:

Choose from the following-

Palm shortening, Sunflower oil, Lard, Non GMO Corn oil.


Combine all the ingredients in the marinade except for the chicken. After you’ve combined the marinade immerse the chicken into the marinade refrigerated for 12-24 hours.

Set the oil at 325º in a large cooking pot with several inches of gap from the top so the oil doesn’t boil over.

Dust the buttermilk chicken in the flour and immerse into the oil. Cook for approximately 7-8 minutes or until the internal temperature is 165º. Remove chicken from fryer and let cool on rack for 1 minute. Serve.


The Buttermilk marinade time is important because it is like a brine. It tenderizes the chicken and infuses it with the flavors from the marinade. The dairy free brine recipe is a perfect example of this flavor infusion, a technique we’re fond of at Café Avalaun. The flour is a perfect blend to achieve the cravable crispy texture and flavor.

For the frying. In the old days a cast iron skillet was the best and still is the best. The method would be a bit different because you’d have to turn the chicken to complete the cooking process. If you are keen on this, then go for it. I recommend considering a table top electric fryer. A gadget you’ll find many uses for. The pot on the stove method also requires a thermometer to monitor the temperature. A common mistake is to have the temperature be right whereyou want it at the time you immerse the chicken and then it drops down really fast to like 250º. Then you end up with greasy soggy chicken. Also do not crowd the chicken into the oil.

Two things might happen. The oil could boil over and you’d have a nasty grease fire on your hands or the temperature drop thing will happen.

I say do it in batches and then flash your chicken in a 400º oven for about 8-10 minutes once all of it is done.

This is how we do it at the café since we only have one fryer and we couldn’t conceivably cook 40 birds inside a 2-hour window in order to serve everyone.

Dairy Free Brine Recipe –

Brine for chicken

Water 1 gallon

Sea salt 1 cup

Organic Sugar ½ cup

Bay leaves 4 each

Whole Fennel seeds 1 Tablespoon

Whole Coriander seeds 1 Tablespoon

Whole black peppercorns 1 Tablespoon

Whole mustard seeds 1 Tablespoon

Whole cinnamon sticks 3 each


Bring all ingredients to a boil and remove from heat and let cool completely to 40 degrees. This brine is good for 10 lbs. of chicken and can be used in smaller batches for 5 lbs. Immerse the birds fully into the brine (refrigerate) for 24 hours. Remove from brine and discard brine.

Dining Out G-F in NEO ……7/17

From Chef Brian:

……”We asked what recipes you were most interested in and Fried Chicken was one that we thought was appropriate since #1.
July 6th is National Fried Chicken Day.”……

Here’s the Fried Chicken Recipe.

Here’s the brine recipe for a Dairy Free version. I use this brine for all birds.

Dining Out G-F – On the Road

Mariann writes:

What an experience this past month offered me!  I navigated a road trip from Seattle (where I did not stop to eat) to Cleveland making stops in Ellensburg WA, Missoula MT, Livingston MT, Billings MT, Medora ND, Fargo ND, St. Paul MN, and Madison WI!  Along the way we ‘googled’ local restaurants, perused menus and made our picks based on my ability to dine with ease.

Here’s the result:

Our first stop – Fiesta En Jalisco in Ellensburg, WA (mexican) where we dined on excellent Carne Asada and Chile Relleno (egg only dip) with perfectly made guacamole and margaritas.  I was super hungry since I had flown directly from Cleveland to Washington with only cashews and coffee to snack on.  While there was a bit of a language barrier I chose the simplest meal in order to make sure that I was not going to be glutened. The menu was pretty straightforward so I felt pretty confident that all was well, not having any reaction was a welcome outcome!  Off to Spokane……

We arrived in Spokane too late to find anything open for dining.  The following morning (after a quite horrible hotel experience) we were anxious to make our way out of town and get on the road.  We headed to Rockwood Bakery and Coffee shop on the road towards the expressway.  It was quite nice.  While they had no gluten-free baked goods available at the time of our visit they did have fresh fruit in the form of bananas, blueberries, figs and dried cranberries, Chobani yogurts, a lovely cup of decaf 

(decaf was hard to find on this trip, many shops did not carry decaf at all).  For my travel partner – fresh made steel cut oatmeal with blueberries and other great coffee options!

Next stop Missoula!  What a city – vibrant and active with lots of pedestrian traffic on Saturday morning at the Farm market.  We opted to have a lunch at Five on Black, a Brazilian bowls kinda menu!  Structured much like Chipotle – choose rice or greens to start your bowl, top with your desired protein or two kinds of stew (feijoada or a vegan option), more toppings raw greens or cooked, sweet potatoes, beans then top with a sauce!  Voila!  Everything made in house.  Everything gluten-free (except the beer???)  They even offered Brazilian Cheese Breads to accompany the bowl.  The food was excellent!  The staff was knowledgeable and super friendly!  Satiated for the next leg of our trip – off we go………

On the road to Billings, Montana we got hungry – really hungry.  The legs of our drive were timed at about 3 hours of driving and then breaking for rest stops.  On this leg of the drive we just wanted to eat.  Since we couldn’t wait to get to Billings we stopped in a sleepy little town called Livingston.  Our searches for dining kept leading us to the chain Rib & Chop Houses– of which there are about 5 in various cities in the Northwest U.S. – since there is one in Livingston we thought ‘let’s check it out”.  So glad we did!  They have a dedicated g-f menu which was super helpful since there are some sides that are not acceptable.  I went with the Grilled Ribeye accompanied by a Caesar Salad which was quite sufficient enough as a meal and my companion had the BBQ ribs and fries (sadly, not g-f).  The restaurant menu states that they have a Life Coach/G-F consultant for their menu but they also offer Omission beer as their g-f option so that was disappointing.  All in all the meal was super good, the food fresh and tasty and the server was knowledgeable and shared my points about the beer with the bar manager so hopefully they’ll remedy this one.  Now that I’m home I’ll follow up with my own email to both the restaurant and the consultant.

When we arrived in Billings we saw next to our hotel a cafe billed as New Asian, TAO.  My companion felt that the perfect end to this day of travel would be a glass of Sake so we trekked on over to cap off the night.  But of course the food smelled so good and the dishes coming out of the kitchen looked so delectable that Sake was never going to sufficient.  Let’s eat! The menu had many items that could be modified for g-f but amazingly not the Pad Thai!  We had Drunken Noodles and Pineapple Fried Rice both with pork.  Both meals were made to accommodate my g-f request and both were extraordinarily good (if you know me you know I am not fond of Thai food) and perfect end of night snacks.  We took the remainder of the dishes back to the hotel, it was the perfect amount for breakfast before hitting the road to Medora, ND.

On the way to Medora we stopped for coffees and snacks at a Starbuck’s – finally able to have a Decaf Americano I opted to have a ‘Dream Bar’ (the krispy cereal/marshmallow treat). Our only other stop was at a local ice cream store.   It was a sweet treats morning!

When we arrived in Bismarck, ND our ‘google’ search led us again to a couple of steak and mexican places but we wanted something different so we chose The Walrus Restaurant

The place for beer – that is – unless you’re gluten-free:(

We shared a great Spinach Salad with bacon, chopped eggs, toasted pecans and a warm bacon dressing.  I chose the Grilled Local Walleye, it was a truly beautiful dish. Mark chose Jamaican Jerk wings (which he had been talking about all day) accompanied by a platter of fresh celery, carrots, and broccoli for dipping he declared this dish to be one of the best!  Mark had a local brewery beer but for me no beer here either – again – offering only Omission.

In the morning we hightailed it to the breakfast bar to enjoy fresh fruit, mixed nuts, yogurt and coffee.  Back on the road – destination – Minneapolis.  Which we skipped because traffic was a real nuisance. Instead we continued on the road to St. Paul, MN.  Upon arriving in St. Paul our search led us to an absolutely delightful area of St. Paul.  With a walking park tucked amongst the mix used buildings of retail, residential and offices – dedicated bike lanes along the curbs – outdoor sidewalk cafe dining for the many restaurants along the path.  We chose Barrio – yup – Mexican again. 

This Barrio is no relation to the CLE Barrio chain but restaurant was cute and inviting on this beautiful day, a great menu with lots of g-f options, but sadly no beer.  We had made to order guacamole, Tacos Carnitas and Steak, and Shredded Pork Tamales. No g-f beer offering but amazing Margaritas!  Reinvigorated for the drive on to Madison WI we hit the road again.

Our arrival in Madison brought us into the city along the lake just before sunset.  The park was filled with people walking, riding, trekking and hanging out.  It was quite a nice night to arrive.  Being tired we decided to check into the hotel, clean up and head to the dining room to see what we might find.  There was nothing really available that called to us so we instead opted to head to the next door Pub and check it out.  We ended up having popcorn for the final night of our road trip.  It was the perfect finish.  I did have to drink soda water with lime again but having popcorn made up for the loss of the beer.










Supernatural Brownies

This brownie recipe yields the best brownies I’ve ever had!  I hope you like them too!  The recipe is adapted from Chocolate by Nick Malgieri 


2 sticks unsalted butter
8 ounces bittersweet or semisweet chocolate – I like Guittard
4 large eggs
1/2 t salt
1 c granulated sugar
1 c firmly packed dark brown sugar
2 t vanilla extract
1 c g-f flour blend – I like King Arthur or Pamela’s


Set the rack in the middle of the oven and preheat to 350.
Line a 13 x 9 x 2-inch pan with parchment paper (bring parchment up sides of pan so there is a slight overhang) and grease with butter.
Bring a saucepan of water to a boil and turn heat to low.
Combine the butter and chocolate in a heat proof bowl and set over pan of water.
Stir occasionally until melted. (Alternatively, melt the butter and chocolate in a bowl in the microwave, stopping at 20 second intervals to stir and prevent scorching.)
Whisk eggs together in a large bowl, then whisk in the salt, sugars, and vanilla.
Stir in the chocolate and butter mixture, then fold in the flour.
Pour batter into prepared pan and spread evenly. Bake for about 45 minutes, until top has formed a shiny crust and batter is moderately firm.
Cool completely in pan on a rack.
If not serving right away, wrap pan in plastic wrap and keep at room temperature or refrigerated until the next day.
To cut brownies, first lift them out of pan using the parchment overhang and transfer them to a cutting board.
Separate parchment from edges.
Using a sharp knife, trim away edges and cut brownies into 2-inch squares.
Dust with confectioner’s sugar!

Brazilian Cheese Breads

I’ve been baking these for years, in many variations!  Here’s the savory version……


3 c tapioca flour
3/4 c half and half
3/4 c butter
1 t salt or garlic salt
1 1/2 c Farmers or Cotija cheese, grated
3 eggs

* other options include grated parmesan, romano, soft farmers cheese, gruyere or cheddar……..


Preheat oven to 400F.
In a medium sized sauce pan, heat half and half and butter until butter is fully melted.
In a small bowl, combine the flour and salt.
Remove from heat, slowly add flour and salt mixture to the hot butter mixture while stirring continuously.
Transfer the mixture to the bowl of stand mixer with paddle attachment (if using a hand mixer, transfer the mixture to a heat safe bowl) and process on low for 1 minute until fully incorporated.
Allow the dough to rest a few minutes so that the mixture cools enough to add the egg mixture.
In a small bowl, combine the cheese, garlic, and eggs.
With mixer on low, slowly add the egg/cheese mixture to the dough.
Continue to process fully until dough is smooth and elastic, about 1 – 2 minutes longer.
Using an ice cream scoop or two spoons scoop dough into mini muffin cups or roll into 1 1/2 inch balls to bake, 2 inches apart, on parchment lined baking sheets.
OR transfer dough to a pastry bag and press out breadsticks.

Bake for 15 – 20 minutes.
Yield – approx. 36

Club Isabella

Little Italy, University Circle/Uptown Area

2175 Cornell Rd
in Little Italy at the corner of Random Rd. and Cornell Rd.
Cleveland, OH 44106

 Club Isabella does not have a dedicated gluten-free menu however meals are made to order and many menu items can be modified to accommodate the g-f diner.
The dining room at Club Isabella is quite lovely making this a very nice option for an evening of Fine Dining.  The restaurant is conveniently located for dinner before Cleveland Orchestra events or to complement a trip to any of the University Circle museums including the Cleveland Museum of Art, Museum of Contemporary Art, Botanical Gardens, and the Cleveland Historical Society!

Dining Out G-F in NEO

May 2017

Club Isabella
Little Italy/University Circle/Uptown

Mariann writes:

While Club Isabella does not have a gluten-free menu my recent dining experience was quite pleasant.

I was offered three dishes from the menu that have no gluten component and for which the kitchen would modify the sides to accommodate my needs.  These included the Grilled Bone-in Ribeye, Braised Short-ribs, and Seared Scallops.  I chose the Braised Short-ribs and subbed out sweet potato puree and a side of roasted brussels sprouts.  

Everyone enjoyed their selections and mine was very good.  Chef/Owner, Fabio Mota, graciously visited out table after our meals were eaten and plates cleared to thank us for coming!   Sadly, my taste buds missed out on dessert, there is no g-f dessert option but since none of the diners chose dessert we all finished with an after dinner drink and coffee!

The dining room at Club Isabella is quite lovely and the restaurant was quiet on the evening we dined.  Club Isabella is a very nice option for an evening of Fine Dining which makes it a great location for dinner before Cleveland Orchestra events or to complement a trip to any of the University Circle museums including the Cleveland Museum of Art, Museum of Contemporary Art, Botanical Gardens, and the Cleveland Historical Society!


Thai Spice

Every few meetings of the NEOCN are scheduled as ‘Dinner With…..’ meetings.
Our most recent ‘Dinner With’ was Tuesday, May 2nd at Thai Spice.

Thai Spice has an extensive g-f menu (link above) and the 12 diners who gathered to share dinner together this month enjoyed a wide variety of selections including Curries, Pho, Summer Rolls, Pad Thai – chicken, shrimp and tofu, Tofu Triangles, and Lemon Grass, Coconut, and Glass noodle soups!

Our next ‘Dinner With…’ meeting is scheduled for November – the location is to be determined.  Past ‘Dinner With…’ events have brought us to The Oak Barrel in Independence, Melt in Rocky River, Melting Pot in Lyndhurst, Paladar in Woodmere, PF Chang’s in Beachwood, and Bomba Tacos in Rocky River.

News Notes and Things to Know!

May 2017,   Check out the news at


If you are not already familiar with Gluten Free Watchdog check out the webpage of founder Trisha Thompson, MS RD  here:

The GFW webpage has lots of public information for the Celiac and gluten-free community to stay informed.  But, GFW, also has a subscribers option that has Trisha Thompson’s ongoing research published.  The subscription cost will be going up soon so if you are interested in joining you can save on the monthly charge by registering now!  

GIG Gluten Intolerance Group – April 2017

Celebrate Gluten Free eMagazine

on facebook at –  gluten intolerance group

Each month the Gluten Intolerance Group (GIG) publishes a newsletter with tips and news for LIVING! gluten-free.  Included in each issue are coupons, recipes, nutrition information, news pieces and lifestyle tips.

The April edition lives up to GIG’s goals.  Among the numerous articles in the April issue you’ll find information on the Mediterranean Diet, and about eating Mexican, how to make healthy and safe choices at your favorite stadium/ballpark/arena, and how to modify your home kitchen to keep your space safe from cross contamination!




Mia Bella Little Italy

East, Little Italy, University Circle

12200 Mayfield Rd
Cleveland, OH 44106

Mariann writes:

Mia Bella – Little Italy, located at the corner of Murray Hill Rd. and Mayfield Rd., has much to offer the g-f diner.  In every section of the menu – Soups, Salads, Appetizers, Pizzas, Entrees and Sides there are items to choose.

Our party of 6 had a reservation this past Saturday evening and we were happy that we reserved in advance.  The dining room is small and super busy, but we were impressed that they are sufficiently staffed to make it all happen.  

Reservations are most highly recommended!!

We chose salads to start our meal off.  The selections at our table included Roasted Beet Salad, Caesar Salad, and Albanian Chopped Salad.  All  were freshly prepared with nice crisp vegetables and great dressings.  The entrees chosen by our party included Seafood Risotto (the scampi were huge), Cheese Tortellini (pictured here)
Cheese Ravioli with Artichoke Hearts, and Mushroom Risotto.  

My fellow diners declared each and every dish to be wonderful!

For the g-f diner Mia Bella offers a g-f pasta with most pasta dishes able to be modified to accommodate.  According to the on-line menu there is also the option for g-f pizza although I did not notice this while in the restaurant so will need to go back and do some investigating on that. The Risotto dishes are g-f – the seafood option has a red sauce and the mushroom option has a white sauce.  G-F Entree options include Lamb Chops, Ribeye Steak and Scallops.  To finish the meal my fellow diners chose Espresso’s or digestive liqueurs – me – I chose the Spumoni Gelato!

I’m looking forward to going back to dine at Mia Bella – to try the pizza or one of the pasta dishes and also the calamari appetizer.  

And to have another Spumoni…….




Gigi’s on Fairmount

Cleveland Heights

Intimate bistro serving locally sourced, Italian-inspired American fare with wine & cocktails
3477 Fairmount Blvd
Cleveland Heights, OH

Phone: 216.291.7237

Lunch, Dinner and Brunch menus are available.
Check the facebook page for daily hours.

Mariann writes:

The menu at Gigi’s on Fairmount is styled on Small Plate Appetizers, Salads and Soups, and a variety of Bruschetta.  They also offer 3 entrees at dinner which your server will describe as they change daily.  There are a number of items on the menu that are naturally g-f but the restaurant carries g-f bread (Udi’s) so even the Bruschetta can be accommodated.

On my first visit to Gigi’s our table shared an olive medley and cheese platter that were both substantial and beautifully presented.  We also had salads that were plentiful enough to be entrees.  Of the three entrees offered on the day I dined 2 of the 3 were g-f.  My choices were Seared Scallops on garlic grits and Braised Lamb Shank over mashed potatoes.  Both dishes included a lovely selection of beans and carrots in the plating of the entrees.
The dining experience at Gigi’s was very pleasant.  Our server was gracious, attentive and knowledgeable.  The room is a bit on the dark side but there is candlelight and reflections on all the mirrored walls so the room appears large and welcoming.  The adjacent lounge has a bar and lovely sofa and cluster seating for a group gathering.  On nice weather days the sidewalk patio looks to be quite welcoming.  
While the wine list is limited it includes some very wonderful wines from around the world.  Our party enjoyed a Savignon Blanc from Australia, a Montepulciano from Italy, and a Pinot Noir from Oregon.  Cocktails are also served at Gigi’s.

Happenings! Cafe Avalaun

Check out the updated webpage for Cafe Avalaun to learn about all ‘the happenings’ on the upcoming schedule!

Check out the Cafe along with the Friday Specialty Dinner schedules,

Check out the New List of Classes being offered – including cooking with kids options,

Check out the Fresh Meals Club – personal favorites of this writer’s family -Chicken Wings, Salisbury Steak, Roast Chicken, Cioppino, Sticky Ribs, Pork Chops, Duck Breast, Pork Tenderloin and Chicken Meatballs……  there’s so much to love:)

Progressive Field – CLE Indians Ballpark 2017

Accessed from the  Ballpark app

Scroll to Food & Beverage
Choose Special Dietary Needs
options include Gluten Free, Vegetarian, Kosher, Peanut-Free, Food Allergy Information
Choose Gluten Free – here’s the screen shot

NOTE:  previous post listed Section 156 but the correct Section is 153!

Enjoy your game fare and GO TRIBE!!


Dining Out G-F in NEO

April, 2017

Jilly’s Music Room   

NEOCN first published the link to Jilly’s Music Room back in Sept. 2014 when Jill contacted us to register as a presenter at our April 2015 Vendor Fair. I’m embarrassed to say that it took me almost two years before I ventured out to JMR to check out the menu and dine on-site.  JMR is 100% gluten-free!

What a wonderful surprise awaited us on a lovely Saturday afternoon!  We started with fried mushrooms and fried artichokes and then……

we followed up with a sampling of sliders,

Grilled brie, applewood smoked bacon, and fig jam.
Fried bologna with yellow mustard and pickle.
Tuna slider with field greens and vinaigrette.
Flank steak, roasted red pepper, cheese, and fig jam.

Ice cold Bard’s beer and this Saturday afternoon was a complete success.

JMR sits in an area of Akron that will be experiencing some real construction headaches in the coming months.  Like many areas of NEO.  Let this not deter you,  please!! —- RATHER —- make it a point to persevere and head there anyway.  You will be treated to amazing delectables and be providing a community service to a local shop that will need guests to make the effort for them.  Businesses struggle under our road construction projects so it is in our interest to go the extra mile or more!   You’ll be glad you made the trek.

In the past month the name of Astoria Market and Cafe came up in at least 3 different conversations.  How could I not be intrigued.  We headed out to Astoria on a Thursday evening after work and before heading back downtown to the theater.  Our arrival coincided with a private event going on at the cafe so we were considering turning around and heading back downtown but happily we continued to our destination.  The market portion includes Mediterranean specialty cheese and meat deli, coolers of beer, wines, and other beverages, freezers of frozen specialties and shelves of interesting dry goods. The cafe portion is spacious and comfortable with a staff that is attentive and welcoming.  It turns out that they have a separate party room so the cafe had lots of room for walk-in guests.  By the time we were served our meals all the tables in the cafe were filled.

The cafe menu is Tapas style but the big plates are generous and filling so there is something for everyone.

We shared a bowl of olives and started our meal with Avgolemono Chicken Soup with Rice – a classic Greek soup of chicken broth, egg yolks and lemon juice.
Following the soup we shared Stuffed Grape Leaves – some of the best I have ever eaten!
I did not choose an entrée this night because I was full from the hearty soup and grape leaves.
But my husband, who does not require a g-f diet, chose an entrée of Ricotta Ravioli and Meatballs.  He declared the dish ‘amazing’.

Dine. Sip. Shop. Chill.  This is the motto of Astoria and they are doing a great job of making it happen.  Check it out.   

If you’ve been following my posts you know that I go to The Fairmount in Cleveland Hts. a lot!  There are many good reasons for going – the location, the food, the beer (Bard’s), the phenomenal staff!! the great atmosphere, the outdoor patio, the camaraderie and energy!  All I really want to share here, this month, is the picture of my recent burger.  Because this burger was plated with such care it was presented as a piece of art!  And, every dish that is presented at The Fairmount will leave you feeling that your meal was made special for you!

NEWS NOTES and things to KNOW!

Progressive Field 2017  

As of the date of this newsletter we do not have the complete list of stands at Progressive Field but we do have at least one stand visited on opening week!  In section 156 – out on the main concourse, next to the fan services office, a dedicated gluten-free stand where you can get hot dogs on buns, burgers on buns, Redbridge beer, some packaged snacks but, as of this week, no pretzels in sight.

   Here’s the GREAT crew who was manning the stand this week!

They were gracious and helpful even while they were challenged with frozen buns they were trying desperately to get thawed out for a long line of guests.  I’d like to see the stand offer bags of chips and I also heard guests asking for popcorn.  The need to travel all over the stadium in search of things to eat becomes ever more challenging if you have wait a long time for the line and the buns to thaw.

If you go to the game and stop in at the stand follow up with a message to the vendor and fan services. Let them know about your experience so that they can address issues AND/OR post your comments here and we’ll follow up.

As always, civility and polite requests are most welcome:)

Have Fun, Enjoy your Eats, and GO TRIBE!!

…….AND check out the discussion from on making your best choices for adult beverages!


IN THE NEWS:  Is a virus sparking our genetic predisposition to CD?

    Help!!  I’ve been glutened:(



Cleveland’s First G-F Craft Beer.


Recently we had a guest to our site reach out asking for information on dining out recommendations for another city.  Because we have not been keeping a log of all our travels we can only offer as suggestions the tools we have used in the past while traveling.

Here are some sites you can look to for assistance on your travels! the name of the city you are interested in searching. the name of the city you are interested in searching.

Comments about Dining Out G-F in NEO

Last month (March 2017) in my ‘Dining Out…’ post I shared the pleasure of my experience with having a g-f pancake breakfast at The Original Pancake House.  After the newsletter hit the email circuit I received an email criticism for writing that post.  I’m not sharing the original post titled ‘Concerned in Cleveland’ because the author of the post chose to use both an anonymous name and contact information leaving me no ability to respond directly. Still, it occurs to me that the ‘concern’ of one individual may reflect the concerns of others who did not write so I want to make sure I share with those following the posts at this site.

One of the points made in the email message was with regards to possible cross contamination due to the prevalence of airborne traditional flour from the mixing of the traditional batter.  While this is always a possibility – in any traditional restaurant – that is a point we must each be aware of when making our choices.  There is no reason to assume that a pancake house has any more airborne particles than any other traditional restaurant kitchen. Airborne flour in a bakery or pizza kitchen would be a concern for me due to the potential of this to happen with the rolling and flouring of the products being produced.  For me, I have not witnessed any activity at the pancake house that gives me reason to believe that ‘flour is all over the place’.  In any kitchen, cross contamination can happen with use of pans, utensils, plates, ovens, toasters, hands, crumbs, etc.  Again, as I have previously posted – Always be your own advocate.  If something from the kitchen doesn’t seem o.k. – question it!  Share your needs with your server, if the server does not seem interested or knowledgeable talk with the manager.  Understand that any kitchen that is not g-f dedicated will have higher need for your diligence.

If you have not already seen our Tips to Dining Out page – check it out here

The dining out post also brought us comments from guests with suggestions for additional restaurants to try and suggestions for already posted restaurants to be modified and updated.  This is a project we will be working on moving forward. AND, we have received information about a new gluten-free beer soon to be introduced from one of our very own local brew houses – Sibling Revelry!  More on that in the coming months:)

So, stay posted for information every month to keep yourself connected.  And consider coming to a meeting or to one of “Dinner With…..” member planned events.






More to Say on G-F Beer…….

It’s March!  The month of St. Patrick’s celebrations! And, what is St. Patrick’s day without the opportunity to share beers with friends? And, lots of strangers too!  But, if you have CD you may be finding that all of the places you like to gather don’t have any offerings for you to enjoy.
It’s a bummer.  Plain and Simple and Irritating.  
While I was cruising information sites today in search of news on G-F beers I came across this post (link below) from GLUTENDUDE.COM that somehow I missed previously.  So, I thought I’d share it up here.

At the same time I’m asking the community of friends to our website to share where they are finding their favorite G-F beers in their neighborhood bars and restaurants so that we can create a guide list/map to assist us all in our search!

I’ll start us off with what I know….        

The Fairmount in Cleveland Hts., Cedar Hill area, offers Bard’s
Harvest Kitchen in Solon offers Bard’s and also has Glutenberg listed on their menu.
Jilly’s Music Room in Akron offers Bard’s
Skye Bistro in Mentor offers Redbridge
Lopez on Lee in Cleveland Hts. offers Green’s

Additionally, I’d like to shout out to all our readers to open a discussion with their thoughts about how we can promote more establishments to offer legitimate G-F beers to their guests.  Petitions, phone calls, personal requests when dining, letters, emails, notes left at your table???  Any others!


Cafe Avalaun – News, Notes, and Events

Looking for a Lenten Fish Fry ? You have two more opportunities to indulge in the Friday Fish Dinners –  March 17th and March 31st.

Usborne Books Story Time – Thursday, March 23

The cooking classes at Cafe Avalaun have become one of the popular offerings on the events calendar.  They sell out fast so make sure you get your reservation in if you are interested in what’s coming up…..

Anti Inflammatory – Sunday, April 9th and April 30th
Thai Favorites – Sunday, April 23th

Every week you’ll receive:
2 portions of 3 paleo style dinners based on your 3 choices. 
Typically each meal consist of a 6 ounce of locally sourced Free range/grass-fed protein and about 2 cups (approx 10 oz) of 2 sides per meal.
Some meals are more like a one pot wonder with a side salad. 

Philomena Bake Shop at Phoenix Coffee – Coventry

When your next trip to Coventry Village in Cleveland Hts. guides you to have breakfast/lunch/dinner at Tommy’s, browse books at Mac’s Backs, grab a laugh at Big Fun, check out music at Record Revolution, consignment share or get a haircut/tattoo/piercing make sure to leave yourself time for a stop at Phoenix Coffee!  The pastry case now carries baked goods from Philomena Bake Shop.

Today’s options included 3 varieties of cookies – Chocolate Chip, Cinnamon Sugar, and Oatmeal Chocolate Chunk as well as 2 muffin options – Sweet Potato Fudge and Apple Streusel.



Minus – G Baked Goods at Starfish and Coffee – Painesville

Starfish and Coffee in Painesville, OH

coffee / tea
crystals / incense
jewelry / accessories
chill / engage

Cute little coffee shop with FLAIR!!

Offering pour over coffees, teas and packaged baked goods from Minus-G

More……Making Choices for Beer on a G-F Diet

Mariann writes:  This repost contains additional comments to update the information on G-F VS. G-reduced beers….

And THIS is Why You Should NEVER Drink Gluten-Removed Beer!


“Gluten-Removed” Beer May Be Unsafe for People with Celiac Disease

{Watch the Webinar} Gluten-Free vs. Gluten-Removed Beer: A Study

Recently the Gluten Intolerance Group (GIG) ran a study comparing the reactions of individuals, based on Celiac Antibody results, following the consumption of gluten-reduced beers vs. gluten-free beers.

What led to this research being done is the concern that current testing methods being used by manufacturers of gluten-reduced beers are not sufficient for measuring the existence of proteins following the various processes that are being used in the manufacture of these gluten-reduced beers.

The testing results indicated the there are some reactions to gluten-reduced beers.  These reactions are as varied as the individuals included in the study. What is not certain is what triggers the reactions and so further testing will be needed to confirm the findings.

At this point the final analysis of the study was to issue a statement that gluten-removed beers may be unsafe for people with CD.

You can read the statement from GIG at the above link.

Dining Out G-F in NEO

March, 2017.

The nice weather of February was a welcome respite from our typical windy deep freeze with piles of snow and icy streets. This early ‘spring teaser’ allowed for ease of travel and increased dining out opportunities! Never one to shy away from gathering around a table with friends and family I can report that I made the best of the invites!  From breakfast to dinner and late night snacks there was much to appreciate.

I had the opportunity to dine at both locations of Original Pancake House this past month.  It is such a treat to be able to order pancakes with a bacon and eggs breakfast!  At one of the breakfasts I tried the Bacon Pancakes instead of having the bacon and eggs. They were super but I’ll confess that I missed my eggs.  For some reason I’ve missed the pancake options on the menu in earlier visits but I noted this past time that there are options for blueberry, strawberry, bacon, chocolate chip….. I asked if they would do the g-f pancakes as ‘Pigs in the Blanket’ option and was assured that they could do that as well. I didn’t have them on this visit but……… next time:)  Oh yeah, and don’t neglect to get yourself a frequent dining punch card.  I only just found out about this feature and am now one punch towards a free pancake breakfast:)

This months dining out included two visits to Skye Bistro in Mentor – MENTOR’S BEST KEPT SECRET

As is often the case for those of us needing a g-f diet the option of where to dine will often fall to us.  I was thrilled to choose Skye Bistro for its large selection of gluten-free options that accommodate a g-f diet.  The regular menu options offered in g-f preparation were varied in all categories, apps/salads/entrees/sides/and desserts! They even offer Redbridge – a Budweiser brew that is a fully g-f beer! The dining room is comfortable, the staff is skilled and attentive. On my first visit this month a family celebration brought us to dinner. I was thrilled to have the options of Crispy Calamari and Shrimp Tempura from the appetizer menu – by adding one of the entree style salads I rounded out my dinner options.  On my second visit to Skye our server was Steve, who is friendly and knowledgeable and who has been a part of the Skye staff for it’s many transformations.  I chose to start with Beet Salad with maple dijon dressing on the side. The salad was perfect! It is a large salad, as it is an entree salad, but it fit perfectly with my entree choice.  The evening of our visit the special options for the evening included Fish and Chips which were offered in a g-f option. The fish was excellent, the kettle chips crisp and perfectly salted.   My meal was accompanied by an ice cold Redbridge beer.  My fellow diner enjoyed the Seared Scallop entree with a side green beans and almonds.  We finished our meal by sharing a chocolate dessert that was just lovely!

I’ve written about Harvest Kitchen in previous posts at our site but I really cannot stress enough how much I appreciate the menu, the preparation and the service of Harvest Kitchen staff!  Truly, it is the best kept secret in Solon.  This month my husband and I celebrated our 37th Anniversary and we chose Harvest as our destination to celebrate.  I am so very grateful for the opportunity to enjoy the bountiful offerings at Harvest and include in my selections a cold Bard’s beer.  On this particular evening the kitchen was offering a range of special menu items – three of which were gluten-free including Poutine and Duck Confit.  So, what can I say, if you ever dine with me you know that I adore Poutine (which is nearly impossible to access in a g-f version in Cleveland) and I always order Duck Confit when it is available to me.  This was a dilemma easily solved – I ordered both!  My husband, who is ever so gracious when it comes to dining within the confines of my g-f diet, shared the Poutine with me as an appetizer! Solution realized – I was able to fully enjoy the Duck Confit served with brussels sprouts and an amazingly flavorful rice preparation.  Tim chose the Hangar Steak (very rare and perfectly prepared and also a g-f menu option) served with a side of asparagus.  While we were definitely full enough we decided to indulge in dessert and shared the g-f waffle with salted caramel gelato.  The entire meal was extraordinary!  Just to note: the third option for the specials selections for the evening was a Pan Seared Trout accompanied with rapini.

As I’ve mentioned before, but which is never out of date to mention, always be your own advocate in every dining out setting.  Make your needs clear and ask about anything you are not sure of!  

Let’s Cook! Lemon Curd Cake

Note from the Chef:

I’ve made this cake twice now, both times with excellent flavor.
The first time I made the cake a day ahead, cooled it and refrigerated it overnight, so when I served the cake the curd was beautifully set and the cake nice and spongelike.  
The second time I made the cake I was cleaning up the kitchen and just by habit I inverted the cake to the serving dish.  I figured it would finish cooling as it sat, plus I wanted a slice – NOW!
Ooooops!  The curd layer on top was still hot and not sufficiently set –
whoa! that was a mess.  It was still delicious – but very messy!  
So, if you want to serve this cake in slices, allow the cake its cooling time and you will be happy you did!

Lemon Curd Cake
g-f adaptation by Chef Mariann

3 large eggs, separated
1 cup whole milk
2 organic lemons
zested to yield 2 tsp.
juiced to yield 6 Tbl.
2 Tbl. butter, unsalted and melted
1/4 tsp salt
6 T g-f flour blend
1 cup sugar
Fresh berries and confectioner’s sugar to top

You will need:
6 – 6oz ramekins OR1 – 8 inch fluted cake pan – lightly buttered.
9×13 baking pan and water.

Preheat oven to 350.

Set the baking rack to the middle of the oven.

In a large bowl, whisk together the egg yolks, milk, lemon zest, lemon juice, butter, and salt.

In a small bowl, whisk together the flour and sugar.

Add the flour/sugar mixture to the egg mixture.

Whisk until smooth.

In the bowl of electric mixer, beat the egg whites to form soft peaks.

Spoon 1/4 of the soft egg whites to the batter and whisk to smooth.

Using a rubber spatula, add the remainder of the egg whites to the batter, folding in gently to combine.

The batter will be light and foamy and liquidy.

Gently transfer the batter to the prepared baking dishes which will be filled to the top.  

Place the baking dish into the 9×13 pan on the oven shelf and add water to the 9×13 pan.

Bake 45 to 50 minutes – cake top will be puffy and lightly golden.

When done baking remove the baking dishes to a rack to cool.

Some sinking of the cake will occur during cooling but allow the cake to cool in the pan(s).

Ramekins can be served warm, as is, from the cups topped with berries, confectioner’s sugar or whipped cream.  If baked in the fluted pan, after cooling completely, invert the pan to a serving plate and serve with choice of toppings.

This recipe has been adapted to be gluten-free by Chef Mariann.  – original recipe by Chef Jenn Segall from Once Upon a Chef.

Let’s Cook! Making Stocks

recipe by Chef Mariann

For a basic stock, you will need:

a large pot or dutch oven with a lid

water  – 12 cups/3 quarts
celery – a full head
onion  – one large or two medium
carrots – 6/8 
     other vegetable options – garlic, fennel, parsnips,                                                       leeks, shallots
fresh thyme and parsley – 6/8 stalks of each
bay leaves (2)
peppercorns (6)

To the soup pot, on low heat, add the water.

Rinse and trim all vegetables to remove any sandy parts or damaged parts…… 

Remove the bottom of the head of celery  and discard.
Trim the stalks of any damaged parts – rough chop the stalks, include the leaves and add to the pot.

Trim the tops from the carrots, discard or save for other uses – scrub them clean, rough chop the carrots, add to the pot.

Remove the skin from the onion, rough chop, add to the pot.

Add the herbs to the pot.

Cover the pot and allow the stock to simmer about an hour to an hour and a half.  Vegetables will be tender and limp when done.

When done: remove the solids from the pot.  *Strain the hot stock into separate containers to allow it to cool before storing in the fridge or freezer.  I freeze in quart size containers.  If you like you can freeze in cup size or even ice cube trays for smaller recipe uses.

*NOTE:  You should be storing the stock in the fridge within two hours of taking it off the heat.  I ladle it into separate 6 cup glass baking dishes to allow it to cool faster.  

When I want a protein based stock I will add to the pot, along with the vegetables, the remains of a couple of roasted chickens, or a ham bone, or beef soup bones that I get from the butcher and roast to use in the stock.   I save the chicken bones after roasting whole chickens and reserving the meat for other dishes.  The bones are bagged and frozen for use when I am ready to make a stock.  This recipe could use two reserved chickens or a single ham bone from a 12 lb. ham or 5-6 beef soup bones.

Increase the simmering time to 2-3 hours or more for the protein based stocks – the longer you can simmer them – some chefs simmer them for 24 plus hours – the better for flavor and nutrient values.  


Let’s Cook! Polenta Soup

Polenta Soup – 4 servings
adaptation by Chef Mariann

6 cups of your favorite stock
I used ham stock (stock recipe posted at site)
1/2 cup ground cornmeal
1 can chickpeas
1/2 cup Pecorino Romano cheese, grated
1 head of escarole well rinsed and chopped to bite size pieces
(you can sub other favorite greens like kale or spinach)
salt and pepper to taste

In a soup pot or dutch oven, over medium heat, bring the stock to a simmer.

Sprinkle the cornmeal into the hot stock whisking to combine so that the cornmeal does not clump.

Reduce heat to low and simmer for 15 minutes.

Add the chickpeas to the pot and gently whisk the cheese into the pot.

Add the greens to the pot (or place the greens in your serving bowl and serve hot soup over the raw greens to allow them to lightly wilt)

Simmer an additional 10 minutes to heat everything through.

Serve with your favorite g-f crackers or bread.

This recipe has been adapted from Edible Cleveland Magazine
original recipe and food styling by Melissa McClelland
Winter 2016

So Sweet! Bakery


Contact via phone – 216-513-3074

Contact via email –

Ashley writes:

We are a family inspired bakery that specializes in gluten free products that satisfy your cravings without sacrificing your health.

 Mariann writes:
I was shopping the Saturday morning Farm Market on Shaker Sq. and stepped into Dewey’s Coffee shop where I saw the ‘So Sweet!’ packaged cookies and apple walnut bread.  Both were amazing.  The staff at Dewey’s mentioned that there had been pumpkin bread but it was so good that the staff bought it all and ate it.  Good reason to get back there this weekend and see what the offerings will be…….  stay tuned:)

New Event: Cooking Classes at Cafe Avalaun!

Chef Brian writes:

Classes at Cafe Avalaun has been a dream of mine for some time. We envision all types of educational opportunities to develop. Why I want to do this is simple; build community through sharing information and ideas for the good of all. Our first class on Feb 26th is all about Anti-inflammatory dietary guidelines. A primer for this powerful lifestyle change that is easier than you think! This dietary focus was the turning point for Chef Brian and his wife Jennifer when we embarked on our journey towards better health. The other class we have on the calendar is a lecture/demo on transitioning to a Paleo style diet on 3/12. 

OH! BTW, we have a really fun kids story time in partnership with Usborne books. Registration is free and managed by Usborne. Here is the eventbrite

And here is the FB event

The Faithful Little Cupcake

Orrville, OH and Wooster, OH

email at –

Multiple Locations: Phone for all locations: 330-683-2253

116 N. Main St.
Orrville, OH  44667


135 w. Liberty St.
Wooster, OH 44691


4146 Burbank St.
Wooster, OH 44691

Custom Cakes – Cookies – Treats – Weddings – Birthdays – Celebrations

Michael Angelo’s Bakery

Broadview Heights

Michael Angelo’s Bakery
8035 Broadview Rd
Broadview Heights, OH 44147

(440) 526-0499

From the webpage:  
Saturday morning treats and a new cookie our amaretti cookie is made with almond flour, egg whites and sugar!  pictured above

Eileen writes:

Michael Angelo’s Bakery is the biggest most amazing Bakery I’ve ever seen. They even had popcorn covered in caramel and chocolate that I was able to eat. They also had the rich delicious gluten free chocolate pecan cookies that were outstanding. 

Cafe Avalaun ‘Fresh Meals’ Club

Warrensville Hts.
4640 Richmond Road
Suite 200
Warrensville Heights, Ohio 44128
(216) 245-6666

From Cafe Avalaun’s site:

Every week you’ll receive 2 portions of 3 paleo style dinners based on your 3 choices.
Typically each meal consist of a 6 ounce of locally sourced Free range/grass-fed protein and about 2 cups (approx 10 oz) of 2 sides per meal.
Some meals are more like a one pot wonder with a side salad.
If you’re worried that there won’t be selections you’ll like or can eat due to other restrictions we offer alternatives.
So, if you can’t eat pork then  just get another beef or chicken dish.

Mariann writes:

I round out my weekly cooking with Fresh Meals.  Order ahead for meals that are prepared and packaged with instructions on heating and serving at home.  Your order will provide you with 2 portions of three options. Orders are due by Fridays at 5:00 and ready for pickup after noon on Tuesdays. Chef Brian Doyle is now offering a monthly menu where you pick 3 of about 10 entree options.  This past week we picked up Cioppino (italian seafood stew), Roasted Chicken with roasted garlic cauliflower mashers, and Pork Chops with chili whipped sweet potatoes and brussels sprouts.  All were voted to be excellent!

NOTE:  Cafe Avalaun has a fully gluten-free kitchen – no gluten ever – where they also accommodate vegan, dairy-free, nut-free, and soy free diners.

Dining Out G-F in NEO

I cook at home every day so it’s pretty amazing how much dining out I did over the past eight weeks.  Happily most of my experiences have resulted in great meals.  There were some little glitches along the way – mostly due to my personal dining quirks but on the whole I, and the rest of my party, was pleased.

Pura Vida – Euclid Ave. Downtown CLE 

Pura Vida is a frequent ‘go to’ place when our family is in town as it provides a nice selection of options covering all dietary issues.  Our group typically includes traditional diners, gluten-free diners, vegetarian, and/or vegan – sometimes these overlap.  We like the creative menu at Pura Vida, the range of options, their care of preparation, the bar and wine menu and the dessert options.  Sadly they no longer offer a g-f beer option.  For this dining experience I enjoyed the Butternut Squash Bisque, the Simple Salad and the Braised Beef Short Rib.  Our table shared Brussels Sprouts and Fingerling Potatoes both g-f options.  To finish I had the house made marshmallow gelato !

Harvest Kitchen – Solon    

There are a multitude g-f options to choose from on the ‘Winter’ Harvest Kitchen Menu. Options change with season so there is always something new and appealing being offered.  This winter I have enjoyed sharing with my table mates the Artisinal Cheese Platter (bring your own crackers), Oysters, Kale Salad, and the Hot Peppers.  My entree selections have included the Burger (minus the bun), Hangar Steak and the Grilled Rain Crow Ranch Pork Chop.  With these dishes the diner chooses two sides among the many offerings including roasted carrots or asparagus, brussels sprouts, cheddar grits, and spaghetti squash.  On one of the nights we dined the special was sauteed rapini, a favorite!

It is important to note that the kitchen preparation is traditional – not fully g-f so please be your own advocate and discuss your needs with your server.  My experience has been positive in their attention to detail.

Barroco Grill – Lakewood

This was our first time dining at Barroco.  One of our house guests found Barroco after an on-line search for Arepas.  After a call to the restaurant confirmed that gluten-free options are available we headed over to do a test run on the menu.  We were not disappointed.  Our choices included guacamole, a vegetarian version of the cheese dip, Arepas Mexicana, Arepas Burger, Vegetable filled Arepa, savory plantains and sweet plantains, yucca fries, and really great margaritas.  If I remember correctly they do not offer a true gluten-free beer on the menu.  The restaurant is pretty tiny but the back patio is enclosed and heated and we were comfortable.  The guitarist playing background music added to the festive atmosphere without being overwhelming to conversation.

Anatolia Cafe – Cleveland Hts.

Before this past December my last visit to Anatolia was about 2011.  At the time I was struggling to eat in restaurants because of my g-f requirement and while I was able to cobble together a meal at Anatolia it was not very g-f friendly or knowledgeable.  All that has changed in the past 6 years.  Anatolia was recommended to me recently by someone who was dining there, saw a the notations on the menu of g-f options and thought about my needs.  To start our party of four shared hummus, bean salad, stuffed grape leaves and olives with feta cheese.  Entrees included Lamb Adana, Stuffed Eggplant, Okra and Lamb, Stuffed Cabbage, Vegetarian Stew and Falafel.  Rice was served on the side to accompany my g-f tastings.  The consensus around the table was that each dish was wonderful.   Our server was knowledgeable and attentive.  While everyone enjoyed their cocktails I had to be satisfied with my club soda and lime since there is no g-f beer option on the menu.  The next time I dine there however I will ask them to allow me to cross the street and bring some beer from The Wine Spot.  If that is not an option, we’ll get our dinners to go and eat them at The Wine Spot so I can have my Bard’s with dinner.

The Fairmount – Cleveland Hts.

The cold Bard’s (g-f) beer offered at The Fairmount is just one of the many reasons to dine there if you have g-f dietary needs where one of those needs includes beer!  The staff is welcoming, helpful, and super friendly.  The food is amazing!  Some of my favorite menu items to start include the cast iron brussels sprouts, cheese and meat platters (bring your crackers or order an accompanying g-f flat bread), numerous options for salads (add a protein).  For entrees I like the flatiron steak (no frites – no dedicated fryer), grilled lamb lollipops, The Fairmount’s amazing burger (no bun – lettuce wrap available), tacos in corn tortilla (or lettuce wrap), and g-f flatbread options round out the menu!

Once again, as is really always the case, make yourself known to the staffer serving you so that they can address your personal needs! ADVOCATE for you:)  

Lopez on Lee – Cleveland Hts.

Ahhhhh,  Mexican!!  What can I say —- I love mexican food maybe best of all options and Lopez offers some truly amazing delectables.  You can get a frosty cold bottle of Green’s beer or a margarita to accompany your guacamole, chips, and escabeche!  Try the escabeche – ‘pickly’ vegetables – just the right amount of crispness and tartness!  Start with shrimp and grits or charred caesar salad (other salads too) and continue on with g-f options among the tacos, fajitas, or Big Plates.

Flying Fig – Ohio City, Cleveland west side

I was so excited to dine at Flying Fig.  We were meeting up with an amazing group of people we had not seen for awhile and everyone except me had been to dine there previously and loved it!  I made the reservation, inquired about g-f options and was assured that the kitchen at FF could accommodate.  It was suggested I let my server know what I was interested in having so that he could assist my choices.  Unfortunately, the server was not well informed about this before hand nor was he very knowledgeable in the needs.  As it turned out the accommodations included my being able to order a burger without a bun, a steak or the grilled salmon.   This was unexpected and disappointing but I figured it was coming from the kitchen of FF and would be one of the best of each of those options that I’d ever eat.  Well, not so much.  I chose the burger (no bun).  My burger was served on the plate with wimpy lettuce, cheese and bacon. Since I could not have fries I ordered a couple of sides that are indicated on the menu as g-f.  What was most disappointing to me was the lack of presentation to the dish.  Given the care and lovely presentations given to all the dishes presented to our table I assumed that they would at the very least attend to the dish they were serving me too. I was wrong.

Paladar – Woodmere

Paladar has been providing for the needs of g-f diners practically since opening – if not from the very beginning.  For as long as I have been choosing Paladar as an option it has never failed to provide tasty options. Service at Paladar has also always been remarkable and the atmosphere of the dining room is bustling.  There is not a beer option (not for lack of my promoting it) but I enjoy their margaritas and caipirinhas – or just club soda with lime.  Paladar has a separate menu for their g-f offerings with starters, sides, soups, salads, tacos, and entrees. You can dine at Paladar for Brunch, Lunch, Dinner and Happy Hour.

Because Paladar does not have a dedicated fryer the chips for the guacamole are off limits – but the veggie plate is a great option to accommodate.  

Tommy’s on Coventry

At Tommy’s the fare is hearty and healthy with just a bit of indulgence thrown in for good measure – try the unbelievably amazing fries and milkshakes.  Tommy’s offers breakfast items (til 11:00 daily, later on Sat. and Sun.)  There is a g-f bread option available for wonderful grilled cheese sandwiches and BLT’s.  The burgers are phenomenal as are the falafel.  And, did I mention the fries and the milkshakes?

At Tommy’s the kitchen takes great care in the preparation of the g-f options but it is a shared kitchen – advocate, advocate, advocate – let them know you needs. Their disclaimer does not state ‘gluten-free’ rather it reads that care is taken but that they consider their menu items to be ‘gluten sensitive’.  

Cafe Avalaun – Warrensville Hts.  

The Fresh Meals Program at Cafe Avalaun rounds out my weekly meal planning.  With Fresh Meals you order ahead for meals that are prepared and packaged with instructions on heating and serving at home.  Your order will provide you with 2 portions of three options. Orders are due by Fridays at 5:00 and ready for pickup after noon on Tuesdays. Chef Brian Doyle is now offering a monthly menu where you pick 3 of about 10 entree options.  This past week we picked up Cioppino (italian seafood stew), Roasted Chicken with roasted garlic cauliflower mashers, and Pork Chops with chili whipped sweet potatoes and brussels sprouts. At Cafe Avalaun there are also Friday ‘pop-up’ dinners that are offered with a theme that varies from the typical everyday menu.  Some of the Friday options that have been offered include Burger Night, Italian Night, Chinese Night, Southern Fried Night, Pizza Night and more!!

Cafe Avalaun has a fully gluten-free kitchen – no gluten ever – where they also accommodate vegan, dairy-free, nut-free, and soy free diners.


Barocco Grill Lakewood


12906 Madison Ave.
Lakewood,  OH  44107


From Barocco’s website:

We can think of nothing better than creating fantastic and creative latin fare for you and your friends. We specialize in the art of Arepa Making.  Arepas are white hominy corn grilled pockets made in house and stuffed with a variety of ingredients you get to choose. Our Colombian inspired menu also contains a fusion of other dishes from around Latin America.





Cafe Avalaun – Holiday Baking Orders

Warrensville Hts–events/holiday-cookie-orders-2016

Holidays can be a bit stressful sometimes. Gluten-Free baking takes even more effort than standard baking. Let us do all the work and you just enjoy the sweet rewards of our delicious cookies, muffins and cakes.
Holiday cookies can be ordered any time with a 5 day lead for when you want to have them. If you’re ordering for Christmas we ask that you place your oder by 3 pm December 20, 2016 for a pick up on December 24 by 3 pm.
The assorted mini cookies by the pound are a great way to satisfy all taste preferences. Those cookies will be about half the size of our standard cookies you see in our case every day.
If you have any questions regarding these offerings feel free to email us at or call the cafe at 216-245-6666.

The Bakery at Morning Mist Farms


Message from the baker Lindsey Schrock-
I am a celiac living in the Canton/Akron area of Ohio.
I have recently partnered with a  registered dietician and created The Bakery at Morning Mist Farm, a home bakery that produces gluten free cakes for the holiday season.
All of our cakes are baked in a dedicated gluten free facility.
Please note that our bakery is pick-up only; orders can be placed online but the cakes must be picked up on our designated pick-up dates.


Philomena Bake Shop

Cleveland Area

Happy gluten-free holidays Cleveland!


Gift Bags ($40) for yourself or for your favorite GF person include:
• 1 take out box of vanilla bean marshmallows
• 1 clear gift box of five macarons
• 6 Cinnamon Sugar cookies
• 4 Oatmeal Chocolate Chunk Cookies
• 1 Glittery Box of your choice of caramels: Vanilla, Chocolate, or Italian Bacon!

Free delivery for orders over $40 within Cleveland, $5 extra for Shaker/University/Cleveland Heights and Lakewood. $10 extra beyond. I’ll also be popping up at The Wine Spot on Lee Road on DECEMBER 23rd for last minute goodie shopping!

To order call Caitlin at 216-543-9769


Bouche Bakery


11823 Detroit Rd.
Lakewood, OH  44107

Dessert Shop and Bakery offering cupcakes, scones both sweet and savory, muffins, whoopie pies and bread and rolls!  All gluten-free!!

Mariann writes 11/12/2016:

On this beautiful November Saturday our drive to the west side of Cleveland took us to the Lakewood neighborhood to check out the offerings at the newly opened Bouche Bakery and their g-f baked goods!

Our samplings for today included the savory cheddar jalapeno scone (5 stars according to my husband), vanilla frosted chocolate cupcake (beyond doubt the best chocolate cupcake we have ever tried and the buttercream frosting was extraordinary) and finally we even finished a slice of an amazing cinnamon bar (basically a nice thick slice of glazed cinnamon pecan bread).  We also brought home some blueberry muffins to taste test later in the week.  


Nuevo Modern Mexican


1000 E. 9th St.   (at the 9th St. Pier)
Cleveland, OH  44114

(216) 737-1000

“Nuevo is rooted in the traditional, using several modern ingredients and techniques to create a whole new cuisine.”

From Mariann 10-16
     Offering a gluten-free menu!
     Knowledgeable Staff!
     Lots of options!

Nuevo is super busy, (reservations recommended) being right alongside the Rock Hall and the Browns Stadium, the GoodtimeIII dock and overlooking Lake Erie. Outdoor dining is available in the summer months. 






Minus G : Gluten-Free Bakery

Chardon, Farmers Markets – check website for current locations

Hand crafted baking mixes as well as baked goods (baked goods vary from market to market depending on ingredients available)

Preservative free, Allergy friendly, Whole Grains,
Surprisingly Gluten-Free

Katherine Krage is the founder and product formulator of Minus G
baking mixes.  Currently operating out of her home but seeking a commercial kitchen to accommodate her company’s expected growth.

Products currently at Shaker Farm Market on Saturday mornings at Shaker Sq. and Thurs. at Public Sq. and Sage’s Farm in Chardon.

from Mariann 10-15-16:
We sampled the sliced bread and pizza – really good stuff!
We bought and shared a Pecan Sticky Roll – super yummy!  It will be even yummier if we can be patient enough to get it home and heat it up a bit;)



Pamela’s Products

Post by Mariann:

Last week I decided to clean out my pantry – getting excited about and contemplating the upcoming baking season it was time for an inventory.  There wasn’t much in there to contemplate except for a couple of packages of things I never used last holiday season – things like corn syrup, raisins and some holiday sprinkles.

What I did have was a bag of Pamela’s Pancake and Baking Mix left from my daughter’s last visit home in June, a variety of chocolate chips – white, dark and milk, dark brown sugar and some flaked coconut left from a recent catering gig.  I also knew that I had some walnuts in the freezer from said same gig so it seemed pretty clear I should mix up some chocolate chip cookies!  Having never used the Pamela’s Baking Mix for such an endeavor and not feeling in the mood to experiment I jumped on-line to the Pamela’s site (above) to see what the options might be for pulling off a batch of cookies.  The recipe was listed under the Baking and Pancake Mix option and the cookies that came from this recipe were one of the best chocolate chip cookies we have ever made.  Full disclosure on our cookie preferences – we are crispy cookie family and these were crispy good!

I love that there are a vast number of recipes at the webpage allowing for searches by product, meals, ingredients, dietary needs, Holiday etc.  As well there are tips for baking, how-to’s, and informative videos!!   A treasure trove of options.

In the past I have used and been a fan of the All-Purpose Artisan Flour Blend and I have found it to be a great product.  My children, who enjoy pancakes and waffles love the Baking and Pancake Mix for the obvious use but also for making scones, muffins, dumplings, and biscuits.  A favorite in our house is our ‘Tailgate Biscuit’ that includes browned and crumbled Italian sausage and Fontina cheese.

There are lots of products on the market.  Many claim a one-for- one use.  I have never found one that I can use in such a fashion so unless you are interested in running test kitchen on your ingredients (which we do lots of in our kitchen but I’m a Chef so test kitchen is my daily hobby) this site is a great place to get the basic recipe and then you can modify to suit your family’s tastes. With the costs of g-f ingredients what they are this is a super helpful way to avoid waste and failed options.


King Arthur Flour and Baking Mixes

Here’s the link for King Arthur Flour and Baking Products.

from Mariann:
Some of these you can find in our local stores – Whole Foods, Heinens, Giant Eagle, Sur La Table,  etc…  BUT ….. their availability is often unreliable.

Some of the products you may need to order direct.

My experience with multiple direct orders has been positive as has my experience with using these products.

Happy Baking:)thumb

Cafe Avalaun Friday Night Specials

Warrensville Heights

4640 Richmond Road
Suite 200
Warrensville Heights, Ohio 44128
(216) 245-6666
If you have not had the opportunity to make it to Cafe Avalaun for the Friday Night Special Dinners you are missing the best fully g-f fare and allergen friendly fare in NEOhio!!  The spring fish fries were amazing.  Burger nights a blast. Southern Fried, oh so tasty and tantalizing,  just the right amount of spice. Everyday there are lots of great options at the Cafe for your breakfast, lunch and dinner options but the Friday Night Specials really offer the chance to sample up some really tasty treats!!

Italian Night
Friday, Dec. 16th
Preorder for pickup OR call now to make your reservations!–events/italian-night-121316
Mark your calendar and then get your reservation in!

Crooked River BBQ

East Suburban and Lake County

5100 Mayfield Rd.
Lyndhurst, OH 44124

9110 Mentor Av.
Mentor,  OH  44060

A site guest, Mitch, shares:

The manager, Joseph, was extremely nice and helpful. He brought their recipe book out and read off ingredients for the sides I was interested in. Almost everything is made fresh on site. The fries are off limits since they don’t have a dedicated fryer, but there is a nice variety of items to choose from. I tried the apple slaw and garlic mashed potatoes. Very good. The one downside was that they have only one safe sauce. They get the others ready made in bags with no ingredient labels. He said he was going to ask about that. It was an excellent meal. I am new to gluten-free dining so I might have missed asking everything I should have, but I had a good experience. We did go late and were the only diners. The manager was aware that this is serious and not just a fad so I would expect them to be helpful other times too. .



Jets Pizza

West and East Cleveland Suburbs and Multiple locations Nationally

Additional Locations Nationally

UPDATE:  3/2016
Notice from Jet Pizza – this is a NEOCN edited version of the message received……
“While we take meticulous care in creating pizza for our gluten-free guests, our kitchens are not free from cross contamination, therefore we do not recommend our pizza for consumption by individuals with Celiac Disease and we caution guests with intolerance that they ‘eat at their own risk’!

2/2016:Our guest, Michelle writes:
Jet’s Pizza in Middleburg Heights just started serving gluten free pizza last week. I had one last night and it was delicious!
They have their own pans, utensils and toppings for the gluten free pizza.
It is a must try!!


4th and Prospect

2079 E 4th St.
Cleveland, OH 44115


reservations via

Mariann writes:
A Zack Bruell restaurant specializing in Italian delectables.  No gluten-free menu but pasta menu includes a vegan dish with a corn pasta.  There are a number of pasta dishes on the menu where gluten is not present and that can have the corn pasta substituted.  Some entrees also are gluten-free or can be tweaked to make them available to a gluten- free diner.   Our table shared mussels and asparagus for appetizers – both gluten-free.  My choice of entree was a Pork Osso Buco with Poltenta – perfectly done, beautifully presented and very tasty.  The kitchen also offers a g-f bread option.


Mad Batter Bakery – Online



An online bakery in Canton, OH that is %100 gluten free.

At Mad Batter Cupcakery every ingredient that goes in to our baked goods is reviewed multiple times to ensure the safety of our customers.

Not a single product includes gluten.

From cupcakes to fully decorated cakes, we work with the customer to deliver a delicious and safe product!

Jennifer’s Way Bakery – NYC

New York City and mailorder

63 E 10th St,
New York, NY 10009
(646) 682-9501



10/2015    Our member Alexis writes:
I recently had a very positive mail-order experience on an entire metric ton of bagels (ok, I may be slightly exaggerating on the quantity.  But only slightly.).

Pizza Fire

Multiple Locations – Akron, Downtown Cleveland, Cuyahoga Falls

Akron, Downtown Cleveland and Cuyahoga Falls

9-10-15  Dan shares:
Have not eaten here yet but just opened downtown is Pizza Fire.
The website says for $1 more you can get the GF crust!!
More locations opening soon in Rocky River, Strongsville and further south.

Finally got to try it out.  When you choose the gluten-free dough it comes out in a special pan.  The preparer put on new gloves when putting my toppings on.  And there also was a separate knife for cutting the pizza up.   And very delicious!!!!!!!!!

9-21-15  Diane writes:
Ate at Pizza Fire yesterday.  The pizza maker was well informed and, at my request, agreed to use fresh “from the back” ingredients for toppings.  She said the GF crust is frozen and is baked in its own pan and cut using a separate cutter.  They will take care to change gloves.  The GF crust costs an extra $1 and was a thin crust which arrived crisp from the oven.  However the toppings were wet and soon soaked in making the crust soggy. I had the Authentic Neapolitan Red Sauce and 3 veggie toppings.   I found the flavors bland, but perhaps a different choice of sauce or toppings would offer an improvement.  From order to eating was under 10 minutes.   It’s a great fast GF choice, though not the best GF pizza.

Fresco Mexican Grill and Salsa Bar

Multiple Locations/ Rocky River and Kent

19310 Detroit Rd,
Rocky River, OH 44116
(216) 795-5050

100 E Erie St Suite 112,
Kent, OH 44240
(330) 677-2588

9/2015   Our guest Kimberly shares:
Tons of gluten-free options at Fresco!

10/2015   Our guest T.J. shares:
The menu at Fresco Mexican Grill & Salsa Bar, in Kent and Rocky River, is highly devoted to guests with Celiac. They offer a complimentary salsa bar, featuring 8 daily homemade salsas, as well as rotating seasonal salsas, all of which are prepared gluten free. There are two separate fryers, one, solely dedicated to frying gluten free chips and taco shells. Over 75% of the menu has gluten free options.

Cafe Avalaun

Warrensville Heights

also locate at


4640 Richmond Rd.  (just past Emery Rd.)
Suite 200
Warrensville Heights,  OH  44128

Open 7-3 pm
Mon. thru Fri.
Also by Appointment

!!!100 % GLUTEN FREE Restaurant and Bakery!!!

Serving Breakfast, Omelets, Yogurt and Fruit, Toast, Biscuits,
English Muffins, and Assorted Pastries,
as well as both Sweet and Savory Crepes.
Beverages also served – Assorted Coffees, Teas and Hot Chocolate

J’s Pizza Market


NOTE:   J’s is a “Take and Make or Make and Take” style pizzeria

7404 Center St,
Mentor, OH 44060
(440) 974-0919

e-mail –

Our NEOCN guest Marianne L writes:
Thanks Marianne!

J’s Pizza Market in Mentor has an awesome gluten free pizza as a take and bake to avoid cross contamination.     It should be on your list.


Carrie Cerinos

North Royalton

8922 Ridge Rd,
North Royalton, OH 44133
440 237-3434


Our guest Sarah writes:   Just an FYI if you want to add it to your restaurant list,
Carrie Cerino’s Ristorante in North Royalton has a ton of gluten free options on their menu.
They mark the items that are, or can be made, Gf with an asterisk.
The food is great, too.
They just need to add more Gf dessert options – as of now, we can only get ice cream.

Longo’s Pizza – Mentor



7314 Lakeshore Blvd.
Mentor,  OH  44060


8907 Mentor Ave.
Mentor,  OH  44060

Our guest Monica writes:
Longo’s has a gluten-free menu with pasta, sandwiches, pizza and more.
Their burger’s GF bun was awesome, and their pizza is the best!
My hubby needs to eat GF, but I prefer their GF pizza to their regular stuff by far.

Also, they barely charge anything additional for ordering gluten-free. The burger was only $0.50 more for the bun, and the 12-inch gluten-free pizza is the same price as their 13-inch regular pizza.

Their GF menu includes:
Grilled Chicken Wings • Chicken Tenders • Chicken Tender Platter • Potato Skins
Salads (All dressings gluten-free) • Pizza • Burgers • All Chicken Sandwiches
Chicken Parmigiana • Chicken Florentine • Chicken Broccolini • Baked Penne
Pasta Feast • Penne Pasta with GF Meatballs • Pasta • Penne Pasta with Sausage
Penne Pasta with Mushroom Sauce • Penne Pasta with Tomato Basil Sauce

Stanley Park Pavilion

Vancouver, BC Canada

Stanley’s Bar and Grille
610 Pipeline Rd
Vancouver, BC
V6G 1Z4, Canada

+1 604-602-3088

Mariann writes:  Notes on My Summer Vacation

Stanley Park is the second largest urban green space park on the North American Continent – second only to Central Park in NYC!!  It is quite lovely! 

At the Pavilion in the Rose Garden is a wonderful Bar and Grille with g-f friendly food options and a well informed staff to serve your every need:)   

We were seated on the quiet and quite lovely deck overlooking the gardens where I relished the Smoked Fresh Tomato Soup and the Poutine along with my Bard’s Beer.  The soup was hot, thick and super flavorful, the Poutine was covered in thick and aromatic mushroom gravy with chewy and salty chef-made cheese curd!  The Bard’s was Cold, Crisp and totally Craved!  Our server was a delight – friendly, attentive and knowledegable – which based on others diners experiences, as we witnessed, was typical for the venue! 

Lemonade Gluten Free Bakery

Vancouver, BC Canada

“A gluten free bakery in Vancouver BC Canada. We supply gluten free, dairy free, and vegan baked goods”

3385 Cambie St.
Vancouver, BC V5Z 2W6

1 604-873-9993

Mariann shares:  Notes from My Summer Vacation

Searching for gluten-free options while in Vancouver BC led me to Lemonade Gluten Free Bakery and some of the most amazing sweet treats I have ever had in my entire life!  Often I feel cheated after visiting gluten-free bakeries since so many of the treats I sample don’t present themselves well in terms of flavor or texture BUT!!  not here!!  oh no, not at Lemonade. 

Tim and I went in a search for sweet treats for breakfast and we were not disappointed. We also could not pick so we just had to have what our hearts called out for……..  On the spot we sampled the Profiterole, Cinnamon Danish, Pear Almond Brioche, Berry Muffin, and Chocolate Croissant – while taking a bag for later of seeded breads and buns!

Everything we ate was Simply Divine with the seeded breads making our dinner at the harbor later that evening the Perfect Vacation Finale!


Edible Canada at the Market

Vancouver, BC Canada

212-1551 Johnston St.
Granville Island,  Vancouver
British Columbia. CANADA

A Note from Mariann – June 2015 – My Summer Vacation:)

In June I traveled to the Pacific Northwest, specifically Olympia WA, Puget Sound San Juan Islands, finishing up in Vancouver, BC, Canada! 

The following commentary relates to our meal at Edible Canada at the Market on Granville Island!

We had a wonderful encounter in Vancouver while visiting Granville Market.  After repeated attempts to find a place to enjoy an evening cocktail with dinner, that would allow me to partake, Tim and I wandered into the courtyard at Edible Canada.  A Bistro, Artisan Store and Canadian specialty small batch treat shop (more on that in a minute) with lots of options and accommodations available for gluten-free dining.

To start – the bar stocks a local g-f brew, the Whistler Brewery,  g-f Lager,  Forager!  A great beer.   We dined on Chorizo Chowder, Salmon, and Sturgeon,  with locally harvested fresh vegs,   Dinner was a delight!  Ambiance amazing!  and the Service was spectacular – thank you Laura! 

After dinner we sat at the bar for a coffee and hot chocolate drink while simultaneously taking side trips in the Artisan store – stocking up on handmade caramel popcorn, dark chocolate coated sponge candy, cake-in-a-jar, smoked salmon, and sea salts. 

When you have the opportunity to escape away for a break – Vancouver is an amazing place to visit- The city is full of g-f friendly options and with super informed staff.  My suggestion would be this –  if the person at the door has no clue what you are asking when making a g-f inquiry don’t go there – keep looking for options in the neighborhood or just head to the dock and take the Aquabus across the harbor to Granville Harbor for your shopping and dining pleasures.  You will not be disappointed:)


Planet Subs –

Cuyahoga Falls and Multiple Locations Nationally

2022 Portage Trail, Suite 1020
Cuyahoga Falls,  OH  44223

ALSO – MULTIPLE LOCATIONS NATIONALLY –  see planet subs web page for other locations!

****Pickup or Delivery Available*****

Stacie at Planet Subs writes:

  • We use Bona Dea gluten free bread mix.
  • We have GF exclusive knives for cutting bread.
  • All surfaces, mixing bowls, and utensils are washed and sanitized before use.
  • Regular bread and GF bread are not made at the same time.
  • All prep surfaces are washed and sanitized,hands washed and gloves changed when a GF order comes back to the kitchen.
  • Our system prompts that it is GF to change gloves.
  • We have also trained our employees to follow all GF protocol and what items we have that are not GF friendly.
  • If there are GF and regular subs in the same order they are bagged separately and the GF bag labeled.
  • Our turkey and meatballs are not GF due to binding agent but all other meats and sauces are gluten free.
  • We also carry GF chips and beer.

Cafe Avalaun Catering…… formerly listed as SowFood Catering

Warrensville Heights

Chef Brian Doyle, owner/operator of Cafe Avalaun,
previously listed here as SowFood Catering!
Still offering the same wonderful catering services for our g-f needs
along with all the additional dining magic- weekly and monthly pop-up events, breakfast and lunch dining in options, Take and Bakes, and baked goods extraordinaire!

Making Gluten free magic in the kitchen!

Chef Brian Doyle  

Corporate Catering/Events Catering/CSA Options

4640 Richmond Rd. Suite 200
Warrensville Heights, OH 44128

Telephone: 1-440-622-5071
Fax: 1-440-499-7904

Buffalo Wild Wings

Multiple Locations

3011 Westgate Mall
Fairview Park,  OH

This location offers gluten-free options.
Mention your need to your server.

Multiple Locations in NEOHIO area – Other franchised locations may not offer identical options or
any g-f.  We suggest calling and asking for availability and then share with us here:)

The Fairmount

Cedar Fairmount area

2448 Fairmount Blvd.
Cleveland Hts.,  OH  44106

Mariann writes:
We have been spending a lot of time visiting The Fairmount since moving to Cleveland Hts.  The staff is friendly and capable.  Some are more knowledgeable than others so be your own advocate.  If you are uncertain about something ASK!!  They have offer tacos that can be made on corn tortilla or lettuce, recently added g-f flatbread to the menu and my understanding is g-f beer – hoping it is Bard’s!  They also have some hard ciders available and in cold months hot cider that is great spiked with Rum!