Archive of ‘blog’ category

Gluten-free guide to New-York City. Part 2

This time in New York I spent the weekend, which coincided with Labor Day in the United States, and most citizens had left the city for three days. I was surprised that many restaurants, cafes, bakeries and shops were closed for the holiday, and some even the day before, despite the fact that many tourists came to the city.

(more…)

Egg replacers in gluten-free and dairy-free baking

I have the egg intolerance, and in the triumvirate between the gluten, dairy and egg, in my opinion, the last mentioned influences much more on the quality and taste of baked goods then the other two. Therefore, to substitute them in this alliance is not so difficult as to accept a challenge of baking without eggs. So let me introduce you the information, which is based on my experience, about egg replacers and how they can be used in baking gluten-free and dairy-free cakes, biscuits, bread and other goods.

(more…)

Gluten-free guide to New York City

The tourist season in New York lasts 365 days per year, so if you want to visit the particular restaurant, you should definitely make a reservation of a table by phone call or through website beforehand at least a day. The city is very big, so I would recommend you to make a schedule in advance of the sightseeing and places, where you are going to have breakfasts, lunches and dinners during your whole trip.

(more…)

America – gluten-free heaven

I have visited the better part of all European countries, and my favourite one is Italy, which gives numerous opportunities to people following gluten-free diet. However, unlike in the USA, I have never seen such a variety of products and public eating places for people suffering from gluten intolerance in whole Europe.

(more…)

Gluten-free café «La Kar de Mumma»

This April I visited the gluten-free café in Hartola (Finland) called «La Kar de Mumma».  The café belongs to the company «Vuohelan Herkku», which is one of the most beloved gluten-free brands in Finland now. The owner of the company Pirkko Hamalainen was diagnosed with celiac disease. She decided to focus on the best raw materials, delicious recipes and the traditional baker’s craft. In production of «Vuohelan Herkku» factory are used only gluten-free grains (buckwheat and rice) and certified gluten-free oats. All products (bread, filling and sweet pastries, deep-frozen products and flours) of the company contain no wheat starch, and bakery produces no products with gluten in them. I had the luck to interview the manager of the café «La Kar de Mumma» Jenni Nuitanen.

(more…)