Canada
http://www.grandoakculinary.ca/
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.
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! 
https://simplygluten-free.com/blog/2013/11/perfect-gluten-free-pie-crust-recipe.html
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.
Including New Hours! Pizza Take and Bakes, Events, Catering, Holiday Ordering and Fresh Meals!
http://mailchi.mp/9b60b755bf8e/cafe-avalauns-super-amazing-november-newsletter-1091997
Breakfast Foods!
http://www.cleveland.com/entertainment/index.ssf/2017/10/gluten-free_breakfast_foods.html
Gluten Intolerance Group (GIG)https://www.gluten.org/resources/lifestyle/restaurant-dining-seven-tips-for-staying-gluten-free/
GLUTEN-FREE BEER!!
Check it out!! Free Italy vacation getaway via Jovial Pasta! 
https://getaway.jovialfoods.com/win-a-trip-2017/
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!!
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…….
http://www.gluten.org/cgf-june-2017/
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……….
http://boredomtherapy.com/reuse-noodle-water/?pas=1&as=701aol
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.
https://www.ft.com/content/5348432e-1a13-11e7-bcac-6d03d067f81f?mhq5j=e1
Cleveland.com 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!
Café Avalaun Fried Chicken Recipe-2017
Marinade:
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.
Procedure:
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.
Notes:
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
Procedure:
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.
http://www.cleveland.com/entertainment/index.ssf/2017/07/sibling_revelry_brewery_brews.html