Last week, our pals at Foobooz posted their First Look review of the recently opened P.S. & Co. cafe near Rittenhouse Square, brainchild of Pure Sweets bakery owner Andrea Kyan. You should go read it to find out what our resident foodies have to say, but we wanted to make sure we brought to your attention a few of the cool happenings coming up at the organic, vegan, gluten-free cafe.
Nobody wants to eat it anymore. It’s full of carbs. And gluten. It’s made from wheat.
I’m not talking fancy-ass bread, the kind that comes in the extra-cost “bread service” at elite restaurants these days, made from spelt and oats and black rice and seaweed, served with anchovy-tamarind-apricot spread. I’m talking white bread, the fluffy stuff that used to be a given at the start of any meal out and a staple of the home dinner table. That you ate with butter, not a plate of extra virgin olive oil pocked with herbs.
I miss white bread. Read more »
Breaking news: Gluten sensitivity and intolerance is real.
I have it. So do hundreds of clients I’ve worked with over the past seven years. To identify and work with this intolerance or sensitivity—unless you have a diagnosis like Celiac disease—requires, well, sensitivity. A more nuanced view of nutrition information and listening to your own body is necessary. Over time, this allows you to become your own best expert.
The result? You won’t be at the mercy of fads.
Perhaps, like many, you no longer hear your body’s subtle pleading (bloating, skin irritation, fatigue) over blaring headlines engineered to garner clicks faster than you can down your 3 p.m. pick-me-up. In other words, there’s the actual subject of gluten sensitivity and then there’s the underlying assumptions that create media buzz.
A recent example: “Gluten Intolerance May Be Completely Fake,” says a Huffington Post headline. (Note the “May Be” there, because most people gloss right over it).
And another: “Doctor Who Started Gluten-Free Fad Says He Got It Wrong,” broadcasts Good Morning America.
And then there’s Jezebel’s headline: “Gluten Sensitivity Is Apparently Bullshit.” Ah, a child discovering the shock value of obscenity.
But why the tone of this headline and others like it? Let’s air some cultural-assumption laundry.
The search for a good gluten-free dessert is a long-game challenge—and a daunting one at that. After all, it takes an especially accomplished baker to master a flourless dessert that actually tastes good, and finding them can be few and far in between. So if your love of sweets has been squashed by slices of underwhelming, too-dense gluten-free cake, we feel your pain.
But hopefully, after reading this, your search for a delicious gluten-free dessert will finally be over: We asked six local foodies to dish on their favorite, no-fail, gluten-free dessert spots in the city. Now all you’ve got to do is read up, wipe your drool and put eating these desserts on your to-do list. Bon appétit!
Gluten-free dessert-lovers rejoice: Sweet Christine’s Bakery of Kennett Square has moved to a bigger and better location, and in celebration of the opening, they are throwing a party next Saturday. Party-goers can expect live music, discounts on goodies and, of course, tons of sweet gluten-free treats to taste test. (But trust us, these treats are totally delicious: here’s proof.)
In the past few days we’ve certainly gotten our fair share of food porn, thanks to Food & Wine’s gluten-free recipe contest happening on Instagram. Throughout this week, Food & Wine is holding a gluten-free eats contest, challenging folks to post their greatest gluten-free creations on Instagram along with #FWgf. And holy cow, these drool-worthy photos will make even the most die-hard gluten-devotees vow to give it up for good. I swear — they are just that beautiful.
Calling all gluten-free dieters: If you thought swearing off gluten meant you had to forever forgo the deliciousness that is a warm, freshly-made crêpe, think again — La Crêperie Café in Rittenhouse is now serving gluten-free crêpes all day, every day. (It’s totally appropriate to shed some tears of joy upon hearing this news.)
The gluten-free crêpes, which the restaurant began serving a few weeks ago, are made in-house with rice flour instead of wheat flour, and all of the crêpes on the menu — a whopping 63 choices — can be prepared gluten-free. So go, enjoy a freshly-made crêpe, just because you can.
If you’ve ever attempted to cut out gluten from your diet, you certainly realized—instantly, I’m guessing—that it severely limits your options as far as baked goods go. And what’s a world without cookies and cupcakes, I say?
Pay attention, gluten-free eaters: There’s a new app you need to download pronto. The Gluten Free Philly blog announced the launch of its brand-spanking new mobile app, giving you an easy-to-navigate guide to gluten-free eating that’s specifically tailor-made for the Philadelphia area.
Searchable by name, location or cuisine, the app’s database includes more than 1,200 gluten-free restaurants, bakeries, cafes, caterers and more.