GF Black Forest cake.

Damn good Black Forest GF cake.

It exists. It looks gourmet and tastes like heaven.

The only thing that would make it better – getting to eat it Celiac Husband style!

GF Pattisserie makes this amazing cake. I might suggest calling ahead to see if they have any in stock – they make so many amazing things that they don’t always have everything available.

And, if your Fiance is having a birthday in the near future you may think of ordering her one and have them write Happy Birthday on it. Just saying. ~cough ~you know who you are ~cough~

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I cried tears of joy, tears of excitement, tears of nostalgia and tears of promise.

Today I cried because I ate a Nanaimo Bar.

Oh ya, you heard it people. I ate a GF Nanaimo Bar.

You’re jealous, you’re envious, you wish you were me. And guess what? You CAN be just like me. How? You ask. You can be just like me because I got my Nanaimo Bar at GF Patisserie. It was a moment of epic proportions. From the moment I first looked at the Nanaimo Bar I knew that good things were about to happen to me. It looked like a normal Nanaimo Bar and it tasted like one too.

I cried.

The quest for the ultimate Nanaimo Bar has been a long one – one that I had been on since December 1st, 2008. It was well worth the wait. They were just like mom’s.

Trust me people, there is no other place to go to get a GF Nanaimo Bar. NO WHERE ELSE. Earth’s Oven, in Calgary, does make them, but the ones they have are not okay. In fact they are so ‘not okay’ that Merlin won’t even touch them.

For those of you that know my dog Merlin – you are shocked that he turned down food. And for those of you that don’t know Merlin…well…you should be shocked that an Airedale has refused food in general, and even more shocked that ‘Merlin the Airedale’ has turned down food.

So trust me people. There is NO OTHER place in this world to get a GF Naniamo Bar. No other.

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Welcome to The Facts section of Glutastic. My goal, over time is to build a quick reference section, where you can go and find, at hand information to make better and informed decisions.

AMARANTH

Amaranth is in fact not a true grain, but rather an annual herb, vegetable, or pseudo-grain. Both the leaves and seeds of the amaranth planet are edible, though the seed is more popular in North America.

Amaranth has been described as having a mild, sweet, nutty and malt like flavour – which varies depending on the plant variety. Amaranth seeds can be cooked, ground into flour, popped like popcorn, and roasted for added flavour.

Most common uses for Amaranth flour: a substitute for wheat flour to make breads, pancakes etc. It must be combined with other flours and xanthan/guar gum to make rising baked goods. Also commonly used as a thickener in soups, gravies and stews. (Amaranth is best stored in the freezer to prevent bitterness)

Nutritional benefits of Amaranth:

• High protein value, just 150 grams of the seeds supplies an adult with 100% of his/her recommended daily serving of protein.
• Contains lysine and methonine – amino acids rarely found in grains.
• High in fiber. (three times that of wheat)
• Contains 5 times more iron than wheat and twice as much calcium as milk.
• Cooked seeds are highly digestible and easy on the stomach, excellent for Celiacs.

Source: Living Gluten Free, Canadian Cancer Society.

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