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News and Notes

I wanted to share some good gluten-free experiences we’ve had recently, with a Harry & David gluten-free gift box, King Arthur gluten-free cake mix, and four restaurants in Chicago: Hub 51, Wilde, Lula Cafe and Nano Sushi.

Harry & David Gluten-Free Goodies

Harry & David Gluten-Free Hat Box
Harry & David Gluten-Free Hat Box

– The good folks at MB Limited, who help us out with our computers, sent us a Harry & David Gluten-Free Hat Box. It’s always exciting to open a Harry & David gift tower, so it was fun to unwrap the two hat boxes. Imagine our delight when we discovered that the hat boxes were filled with gluten-free brownies and cookies.

The brownies were some of the most scrumptious brownies I’ve ever had — gluten-free or regular. I looked at the ingredients and was surprised to see that they used black bean powder instead of flour. I was also surprised to see the high amount of fat, but let’s not go there (on the positive side, they had high protein). The gluten-free brownies — two fudge brownies, two walnut brownies and two chocolate chunk brownies — were rich and thick and chocolate.

The gluten-free cookie assortment included two macaroons, two chocolate chip cookies, two peanut butter cookies and two mint chocolate cookies. They were quite good, but the brownies were definitely our favorite. I sent Harry & David an email, asking if their gluten-free goodies were made in a dedicated gluten-free area etc., but I did not hear back.

UPDATE 10/29/11: I just found out that Harry & David has discontinued their gluten-free brownies and cookies. Unfortunately, there’s no explanation from them. I’m sad, those brownies were really delicious.

King Arthur gluten-free birthday cake

gluten-free birthday cake
Birthday cake made with King Arthur gluten-free chocolate cake mix

– Speaking of rich desserts, it was recently my older daughter’s birthday. Although she does not have celiac and usually orders a bakery cake, she requested that I bake her cake this year. I told her it would have to be a gluten-free cake, as I don’t bake with regular flour any more since flour can remain airborne for a few hours and settle on kitchen appliances and counters.

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