Gluten free diners who come to vacation in Maui now have a restaurant to call their own. Maui Brick Oven http://www.mauibrickoven.com/index.html is Maui’s – and possibly North America’s – only 100% gluten free restaurant. Those avoiding gluten can eat with confidence at Maui Brick Oven, knowing there is no risk of cross-contamination. This restaurant is so conscious of cross-contamination, diners who bring in their own alcohol are provided with disposal cups for use.
I traveled to Maui earlier this year and ate at Maui Brick Oven. I’m not celiac, nor to my knowledge gluten-intolerant, but I do have irritable bowel syndrome and too much wheat or dairy can be triggers.
This family owned business was started because two of its’ proprietors, both chefs, were diagnosed with celiac disease. Their menu uses organic, locally sourced ingredients wherever possible and nearly everything on their menu is house-made, including their pasta. Mouth-watering menu options include artisan flatbread pizzas, with a wonderful light and fluffy gluten free crust, fish and chips, mac and cheese and a decadent molten lava chocolate cake.
There are daily specials such as chicken quesadillas and a recently offered pupu (appetizer) was beer-battered pickles, which sounds like something the Calgary Stampede could serve. Maui Brick Oven recently mixed things up with a “breakfast-for-dinner” evening (Maui Brick Oven is only open for dinner) and choices included Mango Stuffed French Toast and their very popular Cinnamon Rolls.
Celiac and gluten intolerant vacationers to Maui now have a restaurant to call their own. Take heart, those on the Mainland, according to Maui Brick Oven’s Facebook page, there is a franchise opening in September, 2014, in Memphis, Tennessee and possibly one opening in Seattle, Washington. Fingers crossed Maui Brick Oven crosses the 49th parallel into Alberta soon!
4 c. sliced nectarines
1 T. sugar
1/2 c. gluten free oats
1/2 c. brown sugar (packed)
1/4 c. gluten free flour (I used oat flour)
1/4 c. butter or gluten free margarine
Preheat oven to 400.
Place sliced nectarines in 9 x 9 glass pan. Sprinkle with sugar.
Mix oats, sugar, gluten free flour in a small bowl.
Cut in butter with a pastry blender.
Spread over nectarines. Bake for 30 minutes or until topping is browned and the fruit beneath is simmering. A wonderful summer dessert!
2 cups broccoli florets, lightly steamed
2 -3 green onions
1/4 c. milk
salt, pepper, dried dillweed, spice blends (all to taste)
1 c. shredded cheddar cheese
Preheat oven to 400. Spray a 9 x 9 glass pan with cooking spray. Scatter broccoli florets and green onions on the bottom of the pan. Beat eggs, milk, salt, pepper together in a small bowl. Pour over vegetables. Sprinkle cheese over mixture. Bake at 400 for about 30 minutes or until set. Serve with fruit salad, toast and hash browns (for breakfast) or a green salad and bread for lunch or supper. Very versatile, any combination of vegetables can be used. About 4 servings.
After a friend of mine made salad rolls and brought them to our luncheon a couple of weeks ago, I knew I had to try making them myself. These are nice as an appetizer or even a main course when it’s too hot outside to cook.
Recipe and instructions:
You will need a package of rice paper wrappers. I bought mine at a health food store but it’s likely these are available in less expensive stores such as Superstore in Canada.
First prepare your filling ingredients. You will need:
Shred or slice thinly one cooked chicken breast or cooked pork. Cooked shrimp will also work. Slice very thinly (or shred) an assortment of vegetables. Here I used a pepper, cucumber, and green onions. Quantities used for the vegetables were about 1/2 pepper, 5 or so green onions, and about one-third of an English cucumber (which was enough for 10 salad rolls) Also, about a tablespoon of broccoli slaw and a leaf of fresh basil per wrapper was also used.
Fill a large bowl with warm water. Take the individual rice wrapper and soak it for 5 seconds in the water. Place the wrapper on a plate or the counter and let it sit for 30 seconds to soften.
Then, fill wrapper with a small amount of each of your ingredients, placing the ingredients near the bottom of the rice wrapper. The rice wrapper pictured below likely had too much filling; I tended to over fill mine and then, when it came time to eat them, they became “deconstructed salad rolls.”
Carefully draw the sides of the filled rice wrapper towards the middle. Then fold the bottom in towards the middle and roll up. Lather, rinse, repeat for as many rolls as you have filling for. I had enough filling for about 10 salad rolls. Cover with saran wrap once you’re done making the rolls so they do not dry out.
**Salad rolls are pretty versatile. Today I made them using shredded carrots, thinly sliced pieces of romaine lettuce, pepper, broccoli, and leftover canned salmon.
Enjoy with peanut sauce or your favorite dipping sauce.
1 c. water (GF chicken broth could also be used)
2 T. cornstarch
¼ c. peanut butter
1 T. oil
2 T. wheat free / GF soy sauce
2 – 3 T. Thai sweet chili sauce or to taste
Whisk together in a small pot and heat over medium heat until peanut butter is melted. If this becomes too thick, add a little more water or broth.
Fast and fancy, this was last night’s dinner.
For the salmon:
2 salmon filets
1 T. oil
1/3 – 1/2 c. pistachios
Shell 1/3 – 1/2 c. pistachios, and coarsely chop. I used my mini-chopper to chop the pistachios:
Brush two salmon filets with 1 T. oil. Sprinkle the filets with salt and pepper. Dump the pistachios onto a plate. Take each filet and turn upside down onto the pistachios to coat the top of the filet with pistachios. Press some pistachios onto the side of the salmon. The filets will look something like this:
I cooked the filets “low and slow” in the oven – 325F for 20 minutes. The low cooking temperature, oil and pistachio crust all kept the salmon moist.
While the salmon was cooking, I made the sauce:
Maple Mustard Cream Sauce
1/4 c. 10% cream
1 T. soy sauce
1 T. mustard
2 T. maple syrup
1 tsp dried dillweed
salt and pepper
Combine above in a small pot. Cook and stir over medium heat until heated through and the mixture starts to bubble a little. Remove from heat. Combine a teaspoon of cornstarch with a little cream in a small container and add to sauce to thicken. Makes 3/4 c. Serve over salmon.
I served it with rice (which I started making in the rice cooker before I started the salmon) and pre-packaged coleslaw to which I added a pepper and an apple. The salad dressing I used on the coleslaw was a combination of bottled Poppyseed Dressing and–shhh don’t tell anyone–Miracle Whip.
The main dish is gluten free and, if one substitutes almonds for the pistachios,low fodmap. Substitute or leave the apple out of the coleslaw and use a different salad dressing to make the coleslaw low fodmap (the poppyseed dressing contains onions) and/or gluten free.
For my gluten free followers: some good information for celiac awareness month and information regarding contests and giveaways can be found on superceliac’s blog post and accompanying podcasts.
Originally posted on Super Celiac:
In keeping with the theme of Celiac Awareness Month, I decided to do my podcasts on celiac disease.
Podcast 1 – Celiac Disease
My first podcast can be found at the following link:
The notes for this podcast can be found in my blog post titles May is Celiac Awareness Month.
Podcast 2 – Celiac Awareness
My second podcast is located at the following link:
In this podcast, I go over a few of the events and contests happening around Celiac Awareness Month.
May 30 – June 1/14
Canadian Celiac Association (CCA) National Conference and Gluten Free Market in Calgary, AB
June 14, 2014
Canada’s Gluten Free Market in Mississauga, ON
Tweet from May 6 – enter to win $10 online gift cards
Tweet from May 5 – celiac photo contest from May 15-22/14
Visit our Canadian Celiac Association Website at
View original 131 more words
4 c. rotini (for low fodmap/gluten free, use rice or other gluten free pasta)
3 Italian pork sausages (gluten free)
1 T. oil
2 – 3 handfuls of fresh spinach
1 large 28 ounce can diced tomatoes
1 T. oregano
Cook pasta in water in a large pot according to package directions. Drain. Return pasta to pot. Add the oil to a frying pan. Squeeze the sausage out of their casings into the frying pan and cook until brown. Add to pasta. Puree the tomatoes with the oregano, and add to pasta. Return pot to the stove and heat on medium for a few minutes until the pasta is re-heated and the sauce is hot. Add the spinach and mix until the spinach wilts a little bit. Serve with Parmesan cheese. Serves 4- 6. Note: the Italian sausage, while gluten free, likely has garlic and onion added in so may not be suitable during the initial phase of a low fodmap diet.
4 chicken thighs
1 dozen mini potatoes, rinsed and scraped a bit
1 pepper, chopped
1/4 c. oil
2 T. each lemon juice and balsamic vinegar
1 T. chili power
1 tsp. each oregano, cilantro, paprika, salt and pepper
1/2 tsp. sugar
Preheat oven to 400 F. Combine thighs, potatoes and pepper in a casserole dish. Mix together the oil, spices, sugar and salt and pepper in a small jar; shake to combine. Pour over thighs, potatoes and pepper. Stir to combine. Bake at 400 F for 35-40 minutes until potatoes are tender. Serves 2, but is easily doubled or tripled.
4 skinless chicken breasts
1 cup water
1⁄3 cup rice wine vinegar
1⁄3 cup brown sugar
1 tbsp wheat free soy sauce
1 tbsp cornstarch
1⁄4 tsp hot pepper flakes
1 red pepper, cut into strips
1 yellow pepper, cut into strips
1 tsp ginger
14oz can pineapple chunks
1⁄3 cup cashews (optional)
In a small bowl, combine 1⁄2 cup of water, vinegar, honey, soy sauce, cornstarch, ginger, and pepper flakes. In a nonstick skillet with 1⁄4 cup of water, cook chicken breast (or microwave). Cut into small pieces and set aside. In same skillet, add peppers and 1⁄4 cup of water. Simmer until peppers are crisp-tender. Add chicken, pineapple and sauce to skillet and stir-fry. Bring to boil and add more cornstarch if necessary to thicken sauce.
Spoon out onto a platter and sprinkle with cashews. Serve with rice. Makes 4 servings
A Note About Garlic
I find there is a bit of confusion amongst experts regarding whether garlic powder is tolerable on a low fodmap diet. I read on Standford University Medical Center’s handout for the low fodmap diet that garlic powder is okay but fresh garlic is not. Other experts say no garlic except garlic infused oil. Personally, I’ve used garlic powder and been okay. If you want to add garlic to this dish, you can do so with a little bit of garlic infused oil: cook a garlic clove in a bit of oil until the garlic is browned, remove garlic, add oil to this dish. Here is a recipe to make garlic infused oil in bulk: http://fructosefreeme.com/2012/03/29/garlic-infused-olive-oil-that-keeps-for-months
I adapted this recipe from: http://glutenfreeonashoestring.com/old-fashioned-gluten-free-cornbread/ to make it low fodmap. I was a little nervous about baking with 100% cornmeal but it turned out beautifully.
2 cups cornmeal
1 tsp. salt
1 tsp. baking soda
2 tsp. baking powder
4 T. sugar
1 egg, beaten
4 T. oil
1 cup lactose free milk, soured with 1 T. vinegar (let stand for a few minutes before using)
1/2 c. lactose free plain yogurt
Preheat oven to 400 F. Grease a 9 x 9″ glass baking dish.
Combine dry ingredients in a large bowl. Whisk together liquid ingredients in a smaller bowl. Make a well in the middle of the dry ingredients and add the liquid ingredients. Stir until just blended.
Pour into prepared baking dish. Bake for 25-30 minutes until browned around the edges and a toothpick inserted in the middle comes out clean.