Tag Archives: gluten-free

March 15, 2013 · 10:44 AM

Gluten-free bread update + cookies!

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Before I dabbled in the gluten-free bread baking arts, I had no idea that Pinoys would crave this stuff. More and more people are experiencing the benefits of the gluten-free lifestyle or are trying to heal whatever health problems they have holistically through diet. I’m thrilled to help out in any way I can – if my obsession with alternative (and vegan) cooking and baking can support people’s health goals, well and good.

Enter: gluten-free bread. Two establishments are currently carrying my bread: Edgy Veggy Cafe in Kapitolyo, Pasig and Corner Tree Cafe on Jupiter St, Makati. Edgy Veggy delivers to select cities in Metro Manila – see my previous blog post on the bread for more details. You can also pick up from Corner Tree Cafe in Makati.

And, if you frequent the southern Metro Manila areas, I carry my own bread too! Send me a message 0917-894-5086. This is perfect if you desire freshly baked bread straight from the source (Alabang). P130 per loaf.

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January 31, 2013 · 4:57 PM

Locally made gluten-free bread

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Hello gluten-free friends, if you miss your daily bread but fear the G-word, this may be the answer to your prayers. Freshly made gluten-free bread (P130 per 1 pound loaf) by Kitchen Revolution is now available for pick ups in Alabang or delivery by Edgy Veggy.

Edgy Veggy delivers in Makati, Ortigas, and Fort Bonifacio for P500 minimum order and purveys other yummy vegetarian food that can be added to your bill. They usually pick up bread on Tuesdays so send in your orders by the weekend (text Denise +63 917 820 2081). You can opt to pick up the bread from the Edgy Veggy Cafe in Kapitolyo. More on Edgy Veggy here and here.

If you want a Makati pick-up point, leave a comment below! I may be able to work something out with Ritual (at The Collective). Check out their website here.

This crusty bread is made with brown rice flour, sorghum flour, cassava starch, flax seeds, and lots of vegan love (sesame seeds sprinkled on top, too).

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February 14, 2012 · 2:30 PM

Cookies and such

Get bean a-cookin’ and fruit & vegetable a-juicin’ this weekend. Beans and legumes are the stars of this Saturday’s cooking class in Alabang while this Sunday’s juice and smoothie workshop in Makati will be all over fruits and vegetables. 

I’ve been trying to avoid doing the things I’m supposed to do today by going through old cooking photos. What I dug up:

New York circa February 2010

One of the things I’m so lucky (and grateful!) to have is an education in alternative cooking. With this in hand, I hope to teach and inspire people to make more healthful food choices. While other culinary schools focused on the usual suspects to get flavor — meat, dairy, butter, white sugar — my rockstar culinary school focused on the other suspects — miso paste, coconut milk, olive oil, etc. The Chocolate Chip Cookie Experiment was about converting crappola conventional baked sweets into healthier versions that rocked our taste buds. My class split up into pairs and converted cookies, brownies, and cupcakes.

Moral of the (baking) story?

  1. Deliciousness needn’t be sacrificed when you take dairy and eggs out of the equation.
  2. You are only limited by your culinary imagination.

And I swear I’m not lying when I declare that the final cookie tasted pretty sinful.

Here was another experiment I did, this time tropics-side and an exploration in gluten free baking:

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