Thursday, 6 February 2014

Ceviche: Get down with the Peruvians my gluten free friends

How much do you know about Peru beyond Machu Picchu? Well it's a hell of a lot easier to hike to the wonderful Peruvian restaurant Ceviche in Soho, and you'll come away with a similar sense of wonder and euphoria. Though that may be the four Pisco sours I had talking (and I haven't actually been to Machu Picchu).

Pisco sours, a revelation! Indeed, there's a whole Pisco cocktail menu. If you like booze you will like Pisco. I need to find out more about it, and I did just google it, but you know what? I feel like it would be much much better, journalistically speaking, to go back to Ceviche and hear all about Pisco from the bartender's mouth while I try a few more cocktails. I mean, the things I do for you guys.

Quinoa salad


FOOD. Most Peruvian food is naturally gluten free. The primary grains in Peru are a veritable gluten free hit list; Quinoa, Amaranth, Corn.

The quinoa salad is a must have; white quinoa, avocado, tomato, butter beans, coriander and an awesome lime and chilli vinaigrette. Light and delicious.

Don Ceviche




Ceviche itself, if you haven't had it before, is somewhere between Japanese sashimi and Italian fish carpaccio, but with a whole lot of lime juice and south American joy thrown in. I love the Don Ceviche: raw seabass with amarillo chilli tiger's milk. The tiger's milk is a mix of various acidic ingredients that part cook the fish.


Drunk scallops
The Drunk Scallops are happy little things, thinly sliced and dancing around on the plate with more lime and coriander, little pops of pomegranite seeds and a cheeky punch of pisco.

Fish and avocado on a potato cake
For those of you who aren't quite as obsessed with variants on raw fish, there are plenty of cooked dishes. There are "Anitcuchos" which are grilled skewers of various meats - chicken wings, chorizo and octopus with a black quinoa salad. There are also serious mains, such as a beef fillet, but I was just too excited and greedy to try as many of the smaller sharing plates as I could.

The atmosphere in this packed Soho venue is cool and chaotic, lively but laid back. I would recommend booking, or you can sidle up early to the unreserved bar seats at the front.

Have a happy trip to falling in love with Peruvian food my dears! I'm off to get onto that Pisco research for you now.

Gluten Free Knowledge: ★★★★
Gluten Free Range: ★★★
Taste: ★★★★
Atmosphere: ★★★


Verdict: The perfect light, flavourful and fun food for a gluten free foodie. 







Thursday, 19 December 2013

Gluugle is here!!!!!

Over the years I have been given so many tips and places to visit from readers. But there is only one of me, and it was annoying that I couldn't review them all and share them with you.

But now we can all share our favourite gluten free places and discover new ones on Gluugle. I spent the last year making the site, and the free iPhone app.

I hope you love it as much as I do.

Get adding, reviewing and sharing people!

p.s. I will still be reviewing the tasty places that I eat at in London right here!

                                                                 www.gluugle.com


Friday, 1 November 2013

Vozar's: A 100% Gluten Free restaurant that takes all your worries away!

The boys who brought the excellent CELIA gf lager to the UK are behind the 100% gluten free cafe Vozar's housed in the lively foodie haven of Brixton Village market.

It sits in the space that WagFree, the gluten free bakery which we have come to know and love, occupies during the day. The menu is all gluten free, the first of it's kind in London. Chef Martin Vozar who has previously headed up a fine dining gluten free restaurant in Prague has brought his expertise to London.


We started with fresh tomato and basil Bruscetta, served on WAGFree's signature GF bread. Martin has created the perfect gluten free breadcrumb which is used on his deep fried cauliflower with tartare sauce. What a treat it is to have something fried without having to worry what else went into the fryer! It's doubly enjoyable to wash your meal down with a gluten free beer!

The main courses are very generously portioned hearty fare, expect to find things that you have missed for years! There's the salmon fishcakes or a very tender, juicy homemade breaded Chicken escalope with garlic butter. 

I highly recommend the slow cooked beef stew with smooth mash potatoes. It's the perfect warming food for winter.

I had completely stuffed myself by this point, having eaten lots of bread and butter to start with which I'm not used to! But to pace yourself and make room for dessert. They serve WAGFree's delightful and delicate tarts with the most delicious homemade raspberry sorbet I've tasted.


Vozar's is a great place where even the most nervous of coeliacs will enjoy eating out.

Opening Times:

Monday - closed
Tuesday and Sunday 11.30am - 4.30pm
Wednesday, Thursday and Friday - 11.30am - 11.00pm
Saturday - 10.30 - 11.00pm


Gluten Free Knowledge: ★★★★
Gluten Free Range: ★★★
Taste: ★★★★
Atmosphere: ★★★




What do other gluten free folk think? Check out Vozar's on Gluugle.com!

Thursday, 6 June 2013

Dishoom: Makes my heart go BOOM. GF indian food with a difference


It's like you are a saint!
We aren't talking about your normal indian restaurant. Dishoom is recreating the high-end all day Bombay cafe in London, and the food is as far removed from a bog standard chicken tikka masala as you can get.

Let's start at the very beginning. There's a cool buzzy atmosphere, and slipping into one of the side booths you feel at home; that is if your home was very cool and filled with sepia photos of Maharajas and old Indian advertising.

I love a cocktail, as you may have gathered by now. What do I love even more? A cocktail that masquerades as a health drink! Yes a healthy drink! The East India Gimlet is "The old-established drink devised for sailors to evade scurvy." WIN! It's actually Bombay Dry gin with Rose’s lime and a touch of celery bitters, garnished with a sprig of dill, just to reinforce its health giving properties. It certainly set my night off on the right foot. There's a full list of similarly different cocktails, such as the Chilli Martini my dinner date enjoyed.

Chicken and Pomegranate Salad
On to the food. Now I must admit I have eaten at Dishoom a few times now. Perhaps I was wanting to keep it to myself a bit, as there's a long enough queue already (it's a no reservations restaurant), or more likely, because you know I like to visit places I really love several times before I review it, just as, well, an excuse to eat there more.

On previous occasions I have enjoyed a wide variety of dishes from the gluten free menu, all delicious, but also all shared with the group I was dining with. The very good black daal, the excellent Ruby Murray (the ultimate curry with a nod to the English) and the chicken and pomegranate salad, to name a few. The fried okra is gluten free and well, we know how rare and amazing it is to eat something fried!

The stunning banana leaf steamed barramundi


This time around it being me finally DOING a review and having a willing and adventurous partner-in-dining, I got to select some of the more interesting items from the menu. The special that day was "Patra nu Macchi" - marinated barramundi fillet steamed in a banana leaf with a paste of fresh herbs. To say it was a taste sensation is an understatement. The flavours exploded in my mouth and the fish was soft, delicate and perfectly cooked. It was served with a savoury coconut chai - a little sip of the salty, creamy, coconutty drink between bites of the fish was a real culinary journey. I loved it. And yes, coconutty is a real word.



Tandoori Paneer
I also ordered the aforementioned Chicken and Pomegranate salad, as it's one of my favourites. I sometimes find indian food too heavy and it's rare to find indian food this fresh, delicious and light. The dressing is zesty and there is a lot of delicate spicing going on. Bites of the chicken with shredded cabbage and red onion, with the pop and crunch of the pomegranate seeds are delightful, and it's perfect for a summer's day. We tried a side of tandor cooked paneer, a must if you are a paneer fan.

Though I'm not really a dessert person, I can handle a liquid dessert. And no, I'm not talking about the martinis I consumed afterwards, I'm talking about the delicious Dishoom Chai tea. It was sweet but spicy, like a warm hug followed by a surprise tickle.

The service was super, and the staff very happy so ask the kitchen questions on your behalf if you have any concerns.

I'm at Dishoom a lot. And now you will be too. So the queue will be longer, darn it, but I'm willing to wait. You can thank me later.

Gluten Free Knowledge: ★★★★
Gluten Free Range: ★★★
Taste: ★★★★
Atmosphere: ★★★★

Verdict: Delightfully different, light and punchy Indian food, in a very cool buzzy environment. 

Square Meal

Thursday, 4 April 2013

Quick Gluten free cheat sheet for London - if you are also dairy, egg and soy free!

I just had an email from a lovely gluten free American lady who is coming to visit London with her daughter. Unfortunately for them they also have to avoid dairy, eggs and soy!

I wrote them a quick cheat sheet email back, and I thought I'd post it up here in case any of you share the affliction.

It shouldn't be too tricky, if you go to the right kinds of places. Places where the food is fresh, clean and simple, where they wouldn't use pre-made sauces or soy. There are plenty of these around London nowadays. 

For convenience while on the go for lunch I would recommend Leon, as everything is labeled for gf, dairy free etc. It's a chain and there are a few of them about. Similarly Pod is good for lunch food, and there are several locations also. 

Also certain cuisines are going to work well for you. For example indian food - curries don't have flour in the sauce and wouldn't contain egg or soy. You would have to ask for it to be made without ghee (indian butter), but apart from that it should be dairy free. I love a place called Dishoom, they have a gf menu there also to help things.

Vietnamese food also works well, as they don't often (or shouldn't really) use soy, and there's almost no dairy or wheat. I love CayTre, in Soho. Most of the menu at Pho is gf and df, so worth a look there too.

Thai also works, as the curries are made with coconut milk. Just check they haven't added soy (again, if authentic, they shouldn't) - there are lots of good thai curries around. I like Busaba Eathai. A sure fire dish and a place, if you are out and about, is Wagamama - there are loads of locations, and the chicken Itame (with rice noodles) is tasty and gf, df and egg free.

The supermarkets here in the UK all have sections called "Freefrom" where you will have allergen friendly foods. You will have to go to the slightly larger locations, but there are loads. Best is Waitrose and Sainsbury's, tesco's will do if it's the only one! 

In terms of escaping the tourist areas, Hampstead is a beautiful place to visit (easy to reach on the tube), and I love the fresh seasonal British food (such as roasts, fresh fish etc) at The Horseshoes, and at The Old White Bear

Oh, and if you fancy great food and you want a beer - try The Truscott Arms in Maida Vale (Warwick Ave tube), where you'll find 3 bottled GF beers, and plenty of food options.

Tuesday, 26 February 2013

The Modern Pantry: innovative and surprising gf friendly cuisine


I do love The Modern Pantry.  I don't know quite why everything tastes good and why the very surprising flavour combinations work. What I do know is that my plate always ends up empty.

Reading the ever-changing menu can be a tad perplexing. You seriously have to think about all of these, often unusual, ingredients together, and it's usually that it isn't until the dish arrives and you are tasting it that you "get" it.  I mean here's an example:  a pomegranate molasses and tonka bean roast pear, golden beetroot, Stichleton, bull’s blood and sorrel salad with spiced pecans and verjus dressing. What is that going to taste like? And there's the excitement to it. It's great foodie fun.

It's a fresh, clean and contemporary dining space in Clerkenwell. The staff are friendly and accommodating, especially with allergies. The New Zealand chef Anna Hansen is well versed in gluten-free, as the antipodeans do always seem to be.

I had scallops with a carrot puree, carrot crisps and a lime marshmallow. Zingy and sweet, with a delicately salted scallop, it was not only a taste sensation but a tasty sensation, if you catch my drift.

For mains I had a coffee dusted venison loin with pickled rhubarb, greens, venison jus, chestnut puree and liquorice. There was a different party in my mouth with each bite. The venison was perfectly cooked and still pink in the middle and the tart rhubarb cut through its richness, while the warm nutty chestnut puree bear-hugged the whole lot.

The cocktails are fabulous though we were in the mood for some red wine on the freezing February night we were there. In a place like this try the House: they've picked it for a reason and it was delicious and didn't break the bank.

We were too stuffed for desserts, though the cinder toffee ice cream and the passionfruit and yuzu sorbet both caught my eye. Or perhaps you fancy the chestnut, red currant & wattleseed meringue roulade with a pecan & orange praline and ginger beer sorbet?

Brunch is also very popular here - I have friends who rave about it but have yet to try it out myself and check out the gluten free options. But a kitchen that likes to play with gluten free ingredients such as chickpea flour, amaranth and polenta rather than using boring old wheat flour - that's always a positive sign in my book.

Afterwards do nip next door to one of my favourite haunts - The Zetter Townhouse - for a cheeky after dinner cocktail concoction - my favourites are the Koln Martini or the absinthe tinged Les Fleurs de Mal.

Gluten Free Knowledge: ★★★★
Gluten Free Range: ★★★
Taste: ★★★★
Atmosphere: ★★★★

Verdict: A must for adventurous foodies who want to have a meal that you will really remember. 
Square Meal

Eating out Gluten Free - Emma McDaid interview with The Gluten Free Foodie

A lovely journalism student Emma McDaid contacted me recently for an interview. She is writing a piece for her portfolio about coeliac disease and gluten free diets. 

Here it is: 
What inspired you to start your own blog on gluten-free dining?
I was very frustrated as there was no information out there. I was tired of going to really disappointing places but more importantly I wanted to share the really fabulous gluten free friendly places I had found.  
In your blog, you search for good gluten-free food when dining out. Have you found that the amount of restaurants offering gluten-free meals have risen in recent years or not?
Certain trends have changed quite a lot and have helped those with gluten free diets. For example, lunches have changed from stodgy carb based italian foods such as pastas and paninis, or sandwiches in general to healthier fresh food served by places like Leon, Pret, Itsu, Cruush and Pod. So lunch has gotten a lot easier. 

The general trend for healthier food and for locally sourced food that is cooked fresh has made a big difference. Before restaurants often used packet ingredients such as sauces that already contained gluten and couldn't be changed. Take gravy for example - ten years ago I couldn't find a single pub that had gluten free gravy with the roast - they were all using packet mixes. Today I know lots of gastropubs that pride themselves on having homemade gravy without any flour. 

Awareness has gotten better, and chains are finally jumping on the gluten free bandwagon - such as Pizza Hut, Prezzo, Bella Italia and Dominos doing a gluten free pizza. 
What’s the most common problem you encounter when eating out with coeliac disease?
Staff ignorance and cross contamination I would say. And both of those are about trust. 

You almost have to be like a poker player reading staff's faces to see if there is real understanding and knowledge there or if they are just bluffing you. So many times a very blase response of "so the pasta will be fine but you can't have rice though, right?" It's a lot of misinformation, often fed back to you as fact. I once had an argument with a very self assured waiter that semolina is gluten free, until I got on the internet on my phone to double check. 

With cross contamination, short of going into the kitchen yourself (which I have sometimes been known to do - for the blog of course!), it's once again about communicating your needs to the staff and choosing an establishment that will take those needs seriously.  
Have you found that fine-dining restaurants tend to be more likely to offer gluten-free food than more casual restaurants or vice versa?
Certainly. They have a much larger factual knowledge of food and have been through rigorous training to get to that level - that's both the staff in and out of the kitchen. They know what gluten is and if they want to strive to gain an accolade such as a Michelin star they are required to cater for food allergies.  (If the michelin team need anyone to join them to test gluten free meals, I am available!)

Because fine dining food is guaranteed to be made fresh on the premises they can always cater and adapt dishes for you. My favourite thing to hear from a chef is that they can make anything on the menu for me gluten free if I'm willing some minor substitutions. 

I wish I could say it's the same with more casual restaurants but it's not often the case. There's a difference between those working as wait staff during their summer break or for a few years out of university and those who are doing it for a life-long career. 
What’s your favourite gluten-free alternative food?
In restaurants I'd say it's the simple substitution of gluten free flour instead of plain - it opens up so many dishes on the menu. 

I love buckwheat - it's great for pancakes and pasta. 

I'm also partial to the occasional Dietary Specials frozen pizza, but that's a naughty treat. 

Do you think there has been an increase in awareness of coeliac disease recently, and an increase in the availability of gluten-free food products? If not, what measures do you think should be taken to increase awareness?
There definitely has. It's partly the supermarkets catching on and seeing the demand for the products in plain facts and figures - something that restaurants can't quantify as easily. 

I've seen brands such as Genius try and raise awareness through their ad campaigns. 

Certainly high profile sporting figures such as Novak Djokovic talking about his gluten free diet has brought it into the mainstream consciousness lately. 

In terms of increasing awareness I think the best solution to several large problems including the under-diagnosing of the disease is to do what the Italians do. They test every child for coeliac automatically at the age of five. This serves two purposes - firstly finding the one in a hundred children who have the disease, while also educating the parents in the society as to its existence. If you say "me sono celiaco" (I am a coeliac) in Italy it will get you a response of recognition 90% of the time. 
When eating out on holiday, do language barriers cause problems when ordering food? How do you get around it to ensure you don't eat any gluten?
I always have a translation on my phone in the notes section. That way I can hand it to the waiter whether I'm somewhere that uses our alphabet, like Spain, or not, such as Indonesia. 

I get the text from the hugely helpful Celiac Travel http://www.celiactravel.com/cards/ 
What is the main advice you would give to others when eating out with coeliac disease?
Always trust yourself and your instincts above a staff member's. If that sauce looks thickened, ask a question. Don't be afraid to ask, ask and ask again. You are the paying customer and you have a serious medical condition. It's not worth getting sick for the sake of trying to be an easy customer. Always be polite and just explain the severity of the situation and how sick you will become. And lots of thank you's go down well too. So does the slight technical white lie of a word "Allergy". I use it. I suggest other coeliacs do too!

Don't be afraid to call ahead either- especially if you are going to a place picked by someone else that might not be as accommodating - such as an office Christmas dinner. Ask what you can have and indeed, what you can bring. I've taken gluten free pasta with me to a restaurant before.  
If you could offer one piece of advice on how to stay healthy and well-nourished on a gluten-free diet, what would it be?
Don't eat too many of the gluten free substitutes for glutenous things.  They are often high in fat and sugar. You need to find naturally gluten free alternatives that have high fibre content and that will replace the nutrition you are missing from not having wheat products in your diet. 

 Dreaming of gluten free beer
Flaxseed, buckwheat, amaranth, teff flour, quinoa - all these are interesting and healthy substitutes that you can include in your diet, either in your breakfast with a cereal like Mesa Sunrise, or at lunch with flaxseeds on your salad.  

Learning to cook a few simple recipes at home with plenty of vegetables and these interesting ingredients will keep you healthy and happy and often people discover a love for cooking that they didn't have before. I adore the Hare's Moor D.I.Y curry kits for example - I now make a homemade curry from scratch at least once a week!

I would say embrace being gluten free, it shouldn't feel like a life of substitutes  And as I always say, the best things in life are gluten free. Don't take away wine, chocolate or cheese and all will be right with the world.