Celiacs and the City

Garibaldi stocks gluten-free pasta and flour regularly. Chef Andreas’s ex-girlfriend is a celiac and he understands gluten-free dining. As with most places I dine out at, I call ahead to book and specify the need for gluten-free food.

On my last visit, this scored me some fresh-baked gluten-free focaccia on my side plate. I started with a buratta and tomato salad (the gluten-free version has a different sauce) and it was well-balanced. The acidity of the beefheart tomatoes offset the rich and creamy buratta and the tartness sweetened with a balsamic reduction.

I followed this with a spaghetti aglio olio and the pasta was indistinguishable from normal wheat pasta. Just to be sure, I asked the waiter to check with the chef, who appeared with the pack. They use an Italian brand that the chefs bring in from back home. For my main, I tried the lamb loin. The chef substituted the non-gluten-free sides with sautéed asparagus and mushrooms and served the meat with a jus. The meat was cooked medium rare, exactly how I like it, but it could have used a little more seasoning.

The vanilla bean pannacotta served with macerated strawberries and mint leaves was my dessert, again, a little altered from its description on the menu to keep it gluten-free.

I liked Garibaldi as an easy and local option and have been back a couple of times. My downside is the service with servers not being conscious of cross-contamination but I expect this will continue to improve.

Kiss kiss,

Bubbles

Garibaldi Italian Restaurant & Bar.

Lot10 & G22, Bangsar Village I,  Jalan Telawi 1, Bangsar, Kuala Lumpur

Reservations: 03-2282 3456. Email: garibaldi@garibaldi.com.my

Opening hours: Lunch and Dinner daily

• Allergy friendly: ***
• Taste: ****
• Cost: Around 150 for three courses without wine
• Atmosphere: *** White table cloths and modern but casual
• Service: *** It was a little slow and there was the waiter and the bread incident

Breakfast Parfait

Breakfast is often the toughest meal of the day because: a) one is pressed for time, and b) one cannot think of interesting and delicious culinary delights so early in the morning. And yet, it is probably the most critical meal of the day because of its nutritional importance.

My solution? A healthy blend of dry and healthful ingredients that can be mixed and matched but still supply the morning nutrition essential for celiacs (and really, everyone).

I have glass jars full of: ground flax seed, powdered greens, chia seed, goji berries, raisins, cranberries, all types of nuts, fiber powder (you’ll want to make sure it’s  not made of gluten—Benefiber, psyllium husk, etc. are okay). To this, I add: coconut oil, wheat germ oil (a gluten-free kind), and honey. If I have fruit lying around, it’ll definitely go in as well (berries and bananas work particularly well). I add a small serving of gluten-free oats or corn flakes if I feel like it, both of which I can take in small proportions. Finally, the liquid part: almond milk or soy milk or rice milk, or even yoghurt or a yoghurt replacer. You can use real milk if the dairy doesn’t bother you.

Layered parfaits look nice but sometimes I just put it all in a bowl and lap up. Or in a smoothie as below, with some old bananas and other left over fruit. You can add some yoghurt and peanut butter to the smoothie to make it thicker and richer as well (check peanut butter label for gluten-free-ness).

Breakfast parfait in a Blender = Smoothie. Basically same ingredients!

This is my husband’s breakfast as well, and lately I’ve noticed that my house guests will readily join in. See? It’s not just us celiacs who could use a thought-free morning.

Peace,

Daisy