Wednesday, December 24, 2014

Grilled Cheese

Again; uber easy meal here, but the first time I've made it. Grilled cheese and steam-able veggies - another one pan meal. 

I grabbed some butter and a spatula on the drive home from work. Things you take for granted when you move into your first home, but little by little we'll get there.

I buttered the outside of four pieces of bread, I grabbed some cheese from the deli and layered that on the bread, we had two different types of cheese. So we ended up with a Cheddar/American Grilled Cheese sandwich. Threw them onto the frying pan which was on a medium flame. The gluten free bread is so small two fit on the pan at once!

  While the grilled cheese grilled up I threw a bag of BirdsEye steam-able veggies in the microwave. Make sure to double check that the bag of veggies is gluten free. They do make options with cheese sauce and pasta, so diligence is key here on picking the right ones. I left the grilled cheese on the pan until slightly browned and then flipped. I really need flipping practice! 

Viola another quick and easy meal. We threw some left over lettuce wraps from dinner out the night before, and we were set. 

Friday, December 19, 2014

Scrambled Eggs and Bacon

This was a great idea in my head. Then remembered that I have 1 pan available currently.... So we had to go dig in the garage for another pot, and improvised. Truth be told, my dad always made scrambled eggs with ham and green peppers. So I did have to pull out the tablet and dial in the Food Network and find out how to make scrambled eggs. It was pretty easy. 

I decided to do 5 eggs between the two of us. I added a couple dashes of milk to the bowl and mixed up the eggs until they were well combined. I would have added some salt, but we didn't have any. poured that into the big pan and stirred every couple minutes. A spatula would work great, don't have one of those yet either... So I used a serving spoon, (That I have!) As the eggs started to form I threw some chunks of cheddar cheese in, since we do love our cheesy meals. While all of this was going in I attempted to separate the bacon that I pulled out of the freezer, (next time I'll try to remember to thaw the bacon) and put that in a small pot to start frying. Sadly we have 1 total frying pan at this point. I hate to buy a lot of anything before the holidays; since our parents know what we do and don't have they keep trying to buy us what we don't have for holiday gifts. But the holidays seem so far away right now as we keep realizing we need to improvise things still! We are learning to be resourceful.

So here is my ingredient breakout - 

5 large eggs
1 dash of milk
1 dash of salt
3 slices of cheese

mix all ingredients minus cheese in a bowl and pour into a hot frying pan. Stir every couple minutes, and add the cheese right before the eggs reach the consistency you like best. 

Once consistency is reached scoop onto your plate. Remember the pan is hot, so the eggs will keep cooking even after you remove the heat. 

Bacon - Find a bacon that works for you. Oscar Mayer is my go to - 

Throw the bacon into a pan, if you have one, I used a small pot, and it worked fine. Turn the bacon over regularly to keep each side cooking evenly and cook until desired crispiness is reached, about 8-10 minutes. Viola - Simple easy breakfast in under 15 minutes!! 

Wednesday, December 17, 2014

Quick and Simple

Quick and simple dishes; When you get use to the convenience products on the market going gluten free and back to cooking from scratch is hard because you forget all the extra effort involved, and it can feel overwhelming at first. I know for me it was super overwhelming. I own a ton of GF cookbooks which is great for ideas, suggestions and meal bases, but I'm talking even simpler. 

I remember learning to cook in home economics in Junior High School, but even at home with my family we did lots of convenience meals during the week, and Sunday's we'd cook a big from scratch meal, but that was it. We were always somewhere with some activity, that we were always rushing to get to. So all the wonderful training I received was pushed to the back of my brain to now 20 years later try and remember it all. This will be an interesting journey for sure! 

Having recently moved in with my wonderful boyfriend of four years and starting to make a go at things together, it's crazy learning more of what we each like and don't like in foods and what we are accustomed to. We still need furniture and to finish unpacking boxes, and heck move stuff from his condo to our place. So we're on the go 24/7 still. So with 1 pan that a friend brought over for us, and a few utensil's my mom gave us, I started to make more than just frozen meals this past weekend. 

Some are still cheater meals with the help of something frozen, but we're getting there, one day here I'll have a gourmet meal that we can have people over to enjoy, until then, guests will have to enjoy a frozen pizza or two with us. Though finding GF corndogs at the grocery store the other day made my heart flutter, I know we can't have that every night. 

As we make our cheater meals I'll do my best to photograph and post, between those and the "I Give Up - We're eating out" meals I should have plenty to write on. Luckily I have several great grocery stores for finding good GF items and fresh items, so I'm hopeful we'll knock this one out of the park and be kitchen pro's in no time. 

Monday, December 15, 2014

Pardon my absence

I must ask that you pardon my absence on reviewing. It's been a crazy couple months with my 8-5 job, finally getting started on a hand made jewelry partnership with a friend, looking for a new place to live and seeing what other job options are out there, and decorating for the holidays; I've been a bit busy! 

Don't worry I've been eating out and reviewing, just not in my blog. My notebook is full of things to type in here! With our new place we do have a Gluten Free Kitchen now too!! So I'm hoping for more baking, and experimenting recipes from my gluten free cookbooks, so I will have even more to write on. 

We aren't completely unpacked, but the kitchen is put together and we've started on some quick meals that can be made with 1-2 kitchen items. Once we get things more settled in I hope to get some Celiac Awareness bracelets made to put on Etsy, so I'll keep everyone informed on how that's going too.  

Right now I'm mastering the simple meals I can make with few items and in little time so we can devote more time to unpacking, and furniture shopping. I forgot how the little things do matter as I stood at the counter with a canned good thinking, "well now how do I open this???" Thankfully someone had brought me their electric can opener they never used. Well I used it for them! 

Luckily they also gave me a nice big frying pan, and some casserole dishes too; so I can start to make some meals. But Amy's Gluten Free line, and EVOL have been our best friends. I swear I have never run to the store so many times in a two week period, but I'm racking up some crazy reward points, as we realize we need stuff, and don't have it yet. Today's shopping trip is a spatula and butter, grilled cheeses for dinner tonight!! 

Thursday, December 11, 2014

Red Robin - Good and Bad Gluten Free

I have a love hate relationship with Red Robin. I was super stoked when they started to do gluten free buns with their burgers. I was even more stoked when they said they had dedicated fryers for their French fries. It was great progress from a chain restaurant to handle allergies with such care. I know it’s more for the sake of having options for children, but hey we all need a good ‘normal’ meal every now and then when out with friends and family. They seemed to train their staff really well, and everyone was on board with allergies. Now as staff has probably cycled out and new staff has come in, things have dwindled in my opinion. I am at the point of avoiding the place like the plague because I’ve left more than once almost in tears due to bad experiences of ignorance.
The first issue came from a disgusting, wet, cold burger. I refuse to be charged extra and then served a sub-par meal! The gluten free bun was so soggy and gross it almost disintegrated when I picked up the burger that was cold. That same location told me they didn’t have a dedicated fryer so I got 4 pieces of broccoli as my side dish. By the time the server came back most of our group was done eating. Pointed out to him how cold and gross the burger was and he told me “It is gluten free.”. – WOW! Really, that’s your response?

The second issue came 6 months later; we were at a different location in the same area as the one where this happened, since I wasn’t too keen on going back to that location we tried another one. 

This time as soon as we were seated and handed the iPad with the allergen listing the server couldn’t figure out how to turn it on, and unlock it. My brother called the manager over who right away started to praise how great their location is with allergies and how wonderful the gluten free bun is, and how awesome they handle allergies. It would have been nice had he given us 2 seconds to ask questions before he started to push their burger club card. He also pointed out the iPad was the “safest way” to ensure the meal made correct, even though the internet is super slow and takes a long time to load each page. So one would assume if I am holding the iPad that designates someone has a food allergy and ask the server no less than 5 times to make sure the meal is made GLUTEN FREE; and if he can double check that the fryer for the French fries is gluten free, that my meal would come out GLUTEN FREE. NOPE!

He brings out a basket of deep fried chicken fingers on top of French fries. I stared in horror at the meal, and asked him if he was certain it was gluten free. He goes “YUP!” I asked again and told him if he was wrong I’d be horribly ill, and in the hospital, was he certain? He responded, “Well I think so…. Do you want me to check?” The manager came out of the kitchen, Hands up in the air and loudly said “That’s your meal!” He walked over looked at it and responded – “That’s not on the gluten free menu…. That’s not how it should have been prepared….”

The sad interjection I should add is when I told my dad this he told me “I would have assumed it was rice based flour or something and that it was safe”. So back to the catering to children – my dad would have let me eat this because he would have assumed all the safeties of talking to the manager, telling the server multiple times, and their “super safe” way to order this would be correct. Major Fail! 

I walked out of the restaurant and told my brother I didn’t feel safe eating there, that I couldn’t risk their ignorance. The manager figured out besides flagging the meal gluten free in the computer the waiter needed to list out the modifications that needed to be made to the meal, he needed to list, no breading, grilled, not fried for the chicken. One would think with their fancy technology on the iPad that their system for ordering would be more advanced to know gluten free = no breading on chicken or their staff would have a cheat sheet how to enter the items for the cook to make sure they are safe. I settled for a microwaved Amy’s meal back at our hotel that I was too agitated to actually eat more than half of. 


That being said, no more Red Robin for me! 

Tuesday, November 25, 2014

Graziano's Brick Oven Pizza

Graziano's is a Niles staple for quite some time. I remember in the late 1990's being there one night for dinner when the Bull's were going for their 2nd three-pete championship. The decor inside at the time was tons of cans of fresh tomatoes for their sauce. They have since updated the decor to retro Italy, and started to serve gluten free. I'll be honest it's been that long since I've been there.

We got there just before the dinner rush. It does get really busy come 7:00. The gluten free items are marked in the regular menu, and expand beyond typical pasta. They were also announcing they just started serving gluten free pizza. You do have to dig a bit on their website to find the gluten free menu (which is listed on the basic menu in the restaurant), which does not do justice to the full listing of items they have available.

Looking over the menu they had a lot of options from appetizers, salads and entrees even gelato for dessert. I was intrigued by the Portobello parmesan. I asked the server if it was something that could be made gluten free, because I wasn't sure if the mushrooms were breaded. He explained that the mushrooms were fresh grilled and could be made with the gluten free cork screw pasta. He told me he'd double check to make sure the parmesan was gluten free, which took me by surprise, but I figure if he was unsure about gluten free, this was a good way for him to check and make sure he had correct information. My dad said my "find" on the menu peaked his interest so he got the same thing, but gluten-full. We saw the server go over to the manager and start asking her questions, and came back with the affirmative that it was gluten free, and that it's a great dish. 


The waiter asked if it was ok to bring a regular bread basket out, they didn't have any gluten free bread, my dad opted to have a few pieces of bread. When our food came out, I was ok with them not having gluten free bread, the portion size was HUGE! I really thought the server said there was A Portobello mushroom on top, we each had 3 mushrooms smothered with cheese. The only difference was his dish was on angel hair pasta, and mine was corkscrew pasta. It was good, flavorful and gave me a couple days of leftovers.

I give them 4 dragonflies I am looking forward to go back, I noticed someone the next table over had the grilled chicken parmesan over corkscrew pasta, so I figured it was a good sign others were ordering gluten free as well. The server seemed to take care in making sure my meal was safe, and there was a good variety of items to order from. Plus it was so good!


Friday, October 31, 2014

Gluten Free Zombie Brownies

Happy Halloween!!!!

How does the time fly so fast these days? I swear it was just summer time, and now I'm making Halloween brownies? 

With so much going on this years Halloween party treats got down right, "simple" in our house, but still tasty and gluten free. 


Can't get any simpler than this. 

1 package of Pamela's Brownie mix
1 package of Extreme Chocolate cookies 
1/2 a bag of Wilton Candy melts

Follow the recipe on the pack of the brownies that suites your fancy. We went with the Fudgie option. While the brownies were baking we were crushing the cookies to sprinkle on the top for the dirt. Once out of the oven and cooling the "dirt" was applied.

The Wilton Candy Melts are awesome, I have a candy melter that I use to melt them, but the microwave for 2-3 :30 second rounds works, as well as using a double boiler to melt them. Pour them in the mold, freeze for 10 minutes and you have zombie hands to push down into the brownies and look like the walking dead are coming out of your dessert.... Heck it doesn't need to be Halloween to enjoy these, they'd be great to share watching the Walking Dead on Sunday nights too! 

Happy and safe Halloween and don't forget after Trick or Treating check out the safe candies for you and your little ones and swap them with someone for anything you can't have! Here is the list for a quick reference


Friday, September 19, 2014

Puccini's Smiling Teeth

Off the beaten path for sure. There is a lot of construction on Meridian right now, so it was a little crazy. We were ending our trip in Indianapolis and deciding where to eat, if we ate in Indianapolis or drive closer to home. Looking on Find Me Gluten free Puccini's Smiling Teeth came up in Carmel. After we giggled a bit about the name, we read the online reviews. It seemed they had some good gluten free options. Thankfully we punched the address in the GPS or we might not have found it, but at last we did. They have been in Indianapolis since 1991, and now have several locations in Indiana and Kentucky, they have also won several awards for the innovative pizzas and other Italian dishes they've started to serve.

Right away before walking in there was a sign stating they offer gluten free, and that although they don't have a dedicated kitchen, their staff is trained in preparing gluten free food. Positive sign!


When we walked in, they'd just opened for dinner, so I felt an extra sense of security that my meal would be correct. They had a full menu for gluten free, with the pizza options on the back. There were so many good sounding different options it was hard to choose what I wanted. I ended up getting a pizza, and we got a appetizer of scamorza; which was similar to a warm bruschetta that game with gluten free toast. The gluten eaters in my group said they enjoyed the toast, and that they were glad we tried the scarmorza because it was really tasty!

Talking with our server and mentioning that I was "allergic" he assured me the items I got were fine, and I would be ok. The pizza came out in it's own disposable pan, so I knew it didn't get contaminated from cooking. I even had my own pizza cutter and spatula.


The food was good, the staff was friendly they seemed knowledgeable. I am curious if the same would go for when they are busier, since they don't have a large kitchen or dinning area. We are hoping to go back next summer when we are back in town for the race again. My brothers girlfriend kept calling it "The best flipping pizza" she's had in a long long time. So the gluten eaters in the group won't object to stopping for pizza while you're there.

They get four dragonflies from me on their variety of options they offer for gluten free with everything from appetizers, traditional dishes, pizza and pasta. Though they could be dicey when it gets busy, but the staffs training and knowledge of gluten free did leave me feeling happy with our decision to stop.

 

Monday, September 8, 2014

Chik-Fil-A -- A Gluten Free quick stop meal

The first time I had Chik-Fil-a was back in my pre gluten free days in college. Down at ISU we had them on Campus as one of the places to eat in the dining hall of Waterson. They were one of the more expensive places to use our dining dollars, plus they were not open on Sunday’s so we didn’t eat there a lot, it was really more of a treat to get a chicken sandwich from there.
Fast forward 8 years and chik-fil-a is finally making their move into the Chicago Market. I was ecstatic, only issue… I couldn’t get that amazing chicken sandwich any more. Until I was gluten free I would only order chicken breaded, deep fried was even better then breaded, but I’d never order it grilled. Then they went and put a Chik-fil-a Right by my house, walking distance, it begged going in to check it out. 
Looking for a quick meal that wasn’t Chipotle or Pei Wei,(Which are right across the street) we stopped at Chik-fil-a to get dinner. I went with a salad with grilled chicken. I told the girl taking my order it needed to be gluten free, no croutons or bread, she told me right away there were no croutons or bread to worry about, but she’d make sure everything else was ok on the salad. (how sweet) I had the list of Gluten Free salad dressings pulled up on my phone already, I noticed one thing, they did not have Ranch, Blue Cheese, or Caesar salad dressing, my normal salad dressing staples. I was a bit miffed because I didn’t know what to order!?!!  I got the avocado lime ranch dressing, which turned out ok, I did like it. 
I did some more research, I found out you can ask them to be certain, but they fry their waffle fries in a separate fryer from the breaded items so they are gluten free too!!!!  OMG French Fries!!!! My love!!!


Note - I couldn't pass up ordering a side of fries with my Salad.
The Chik-fil-a sauce is also gluten free, Yum! While we were traveling to Indianapolis for the race we stopped in Merriville to visit the Albanese Candy Factory and decided to grab dinner since we had several options there (Joe’s crab shack, Don Julio’s, Red Robin, Chik-Fil-A) to choose from. We opt’d for a quick meal so we could hit the road quickly after eating so we did Chik-Fil-A. I was so excited when the girl taking our order checked with the kitchen; yup the fries were safe! Large fry for me, and a salad, since I guess fries aren’t enough for dinner. We now have another place to add to the quick eats list when traveling, or grabbing a meal before an event. 
I give them 4 dragonflies, since they have several options for grilled chicken, salads, nuggets, and patties, if you want to do a bun-less burger and waffle fries. They also have several dressings and sauces that are gluten free. 


Thursday, September 4, 2014

Stashu's Deli, Pizza, Meats, Gluten Free?

Recently I found myself visiting my bestie down in Galesburg, IL. Road Trip! The last couple visits we've taken off for Peoria for her to do some real shopping and hit up Old Navy for some clothes and get some good food! This time we decided to see what the Quad Cities could offer. We didn't spend too much time, since things close by 5:00, or everything we wanted to do closed at 5:00.

When we got to Davenport we were pretty hungry, we did only start our day with Kinikinnik Cinnamon sugar donuts. We checked out Find Me Gluten Free and found Stashu's Deli. The menu sounded interesting, pizza's and calzones, sandwiches for the non-gluten free eaters as well. We plugged it into the GPS and went on the journey to find it. Turns out they are in the far corner of a strip mall, set off the road. We actually couldn't find it at first, because there were only a few cars in the lot, so it almost seemed like they weren't open. We decided to go and see if they were open, lucky for us, they were.



We all decided to try out the calzones, though I was the only one who got it gluten free. All calzones come in two sides, small and regular, and range from normal pizza parlor flavors to unique. I went with the Taco Calzone.


They are using a shared space for making and baking calzones, they do state that gluten free items take long to cook, so if possible call ahead. I give them a 4 dragonfly rating for the uniqueness of getting a calzone, in really any flavor you want. They also seemed to understand the need to make sure the gluten free taco was prepped away from other ones we ordered. 

Friday, August 29, 2014

Carrabba's Italian Grill

Here is another place that you don't have to twist my arm to go for dinner Carrabba's Italian Grill. Technically they have 2 locations in the Chicagoland area.... Just not near me, so we don't get here very often. It was semi close to where I worked at my last job, so we could get there a little more often. Now for an Italian restaurant they do not do gluten free pasta, but that's OK, they have enough delicious items on the menu to make up for it.

My favorite dish is the Chicken Bryan all dishes come with a veggie on the side, in lieu of the pasta. You get a choice of soup or salad as a starter to your meal. The chicken soup is good, and can be served without the pasta. I do normally get the soup, I opted for salad the last time, because I was craving an appetizer with my meal.


I had to get the shrimp scampi, that alone I could give 5 stars to. The difference from the regular portion is it's served without the little garlic toasts. I may bring some Glutino bagel chips the next time and eat that with it, I think it would go very well!


My Favorite dish, Chicken Bryan who can turn down chicken with goat cheese and roasted tomatoes! When I ordered the server make sure to note it on the order that it was gluten free, and when the other server brought out the plate she announced again that it was gluten free before placing it down. That makes me feel extra comfortable that the chef was told and the meal was prepped properly. I was told come early 2015 their grill base will be updated so EVERYONE can get the grill base, that it will be made with Rice Flour instead of regular wheat flour. Little victories for the gluten free peeps!


I give them 4 dragonflies, their menu is very detailed on how to adjust items to make them gluten free, and the servers will re-iterate that information back to you when you place the order. They seem to really take care in the prep and presentation of the food when they bring it out to serve you.


Tuesday, August 26, 2014

Mago's Cantina



A friend recommended checking out Mago’s Cantina one day, because she saw the Gluten Free listings on the menu. She loved the food and told me to give it a try. I kept trying to get around to it, but being all the way out in Bollingbrook, it was a bit far for me to travel, just for dinner, and none of my friends lived over that way anymore. I Overheard there was a great Mexican place in downtown Arlington Heights I should check out. When I pulled up the menu online I saw that it was the same place my friend recommended. So we decided to check it out.
What a cute place! The one in Arlington Heights is attached to the Metropolis performing arts theater, making it a great place for dinner if you are there to see a show. There is free parking right around the corner, and there are a bunch of places to grab a drink or ice cream after dinner. In the winter, North School Park, right across Northwest Highway has some really pretty light sculptures they put up, that are in walking distance to go and enjoy.
I was delighted with the menu selection. The menu lists out what items are naturally gluten free, or can be modified to be gluten free. There were a lot of choices. Right away when you are seated you are given chips and 3 different types of salsa, which they warn you right away one of the salsas does contain peanuts.  They have a guacamole cart they come around and will make it for you right at your table.

Note the Gluten free rice is White, the regular is orange.
I couldn’t decide what I wanted to get, so my boyfriend and I opted to split a couple dishes. When I told the waitress my meal needed to be made gluten free, she right away told me they would modify the rice that comes with the beans so that it was safe. I would have never thought the rice at a Mexican restaurant would be an issue!
 

After we ordered a mariachi band started to walk around and play music, it added to the ambiance.
We were so full after eating so much food, but we had to get dessert because they had flan! Honestly I’d never had flan until recently, so I was excited to try theirs. The flavor changes throughout the year, but it is still gluten free. Over all they were a bit pricy, but the ambiance and the food made it totally worth it. Recently they opened another location up in South Barrington; I’ve recommended all my friends who live up there to go try it! It’s worth it.

Flan for dessert
I give them 4 dragonflies. The menu is extensive on what they can offer. If you talk to the wait staff they will definitely take care of you for gluten freeness, and they have dessert options! I love dessert options.

Monday, August 18, 2014

Pizzaria Uno

A Chicago Original that is a slice of home for anyone from Chicago - Pizzeria Unos. I've been to the original Uno's in Chicago once in my non gluten free days. I've been to a couple locations for their gluten free options, and discovered they do a good gluten free dish. The first thing I got there for a gluten free meal was their pizza, I mean Pizzeria Uno is known for pizza, I'd hope a gluten free one would live up to the Chicago standards. It's comparable. Now sadly it's no deep dish, but hey thin crust saves room for dessert.  We do laugh when we eat at a Pizzeria Uno's when we are out of town, since well, we can have Chicago Style pizza anytime we want!

This press release from 2009 explains the difference in the gluten free from a regular Uno's pizza, that the French Meadow crust are round and thin crust, not a flat square crust like the regular or deep dish.

They don't have a wide variety of pizza options, but the basics are covered. The nice thing about their menu is there is more than just pizza. So you have options no matter what mood you are in.


Recently while traveling we noticed a Uno's Bar and Grill sign near our hotel. We decided it was a good dinner to order in. I was very impressed that all our food was in one back, and the gluten free pizza was packed all by itself. Yay; They understood!

One of my other favorite dishes there is the Baked Chicken Spinoccoli, how can you go wrong with chicken, two types of cheese, broccoli, spinach, tomatoes, garlic... Yum! They have more than just broccoli as a side, so I am willing to stop here for a quick meal since everyone can find something they like.


Like any pizza place there is always open flour in the kitchen that makes things a bit dicey. The food is tasty and when you ask for gluten free the first thing they do is ask if it's an allergy. I feel like they do really understand what they are doing, especially since the menu that have has been in place since before 2009. So it's not just trendy to sever gluten free here. I give them 4 dragonflies, and will be visiting again.



Thursday, August 7, 2014

Lou Malnanti's Gluten free crust


Growing up in Chicago, you can’t go without having a Lou Malnati’s pizza. Though I will make a huge Chicago sin… I was never a huge Deep Dish Pizza fan…. (Please don’t kill me!)
I was never a fan of so much dough. Maybe it was an early premonition that I was intolerant??? Who knows, but I was also fair weathered on it. But a family tradition was to go to Lou’s during Christmas time because their Schaumburg and Elk Grove locations were decorated real nice, and they would have Christmas Carolers singing. When I was diagnosed, right before the Holiday’s we really had to dive into how to deal with holiday’s before anything else. Our holiday tradition was still a go, because we heard they did a crust-less pizza, for carb and gluten free. I was game, and my dad said he’d go in on it too. 

It was interesting… They use a sausage patty for deep dish pizzas unless you tell them you want sausage crumbles. (Honestly I don’t know anyone who likes the sausage patty on their pizza, but that’s another story.) They used that Sausage patty as the crust for baking the deep dish GF pizza. It was tasty, but it totally gave me indigestion due to how greasy the sausage was.  I did like the lake of dough it was probably a better way for me to enjoy a deep dish pizza, but none the less, it was not ranking on the top of my Must go back and have again meter.  Some time passed, 2 years roughly and my boyfriend told me he’d heard through his gluten free friends that Lou’s was now doing a GF pizza, not just sausage crust gf pizza. I told him when we are near a Lou’s I’ll try it out.

I was dog sitting a couple weeks ago (I’ve been so busy I’ve fallen behind writing right away!) and my friend lives right by the Lou’s in Schaumburg, so we decided to go check it out. Right on the menu it states they have a 9” gluten free crust that is made in a dedicated area, so it’s safe, but could be contaminated because the pizza is prepped in a shared area…. At least they disclosed that information. I informed our server I was gluten intolerant if they could please be as careful as possible, I’d appreciate it. The restaurant can get Super super busy, but we went at 8:00 on a Wednesday night, not busy so that probably helped. We each got one to try. (He’s so sweet trying out gluten free things with me to know what I’m eating, and to give me his opinion on how it tastes.)




We both got Spinach and mushrooms on top, it was super tasty! The crust was a little thicker than I expected, and it was a corn base, it was Really good. It didn’t taste like Cardboard, it wasn’t tough, it was super crispy, I liked it! I could only eat half, so I got the rest to go, and took it for lunch for the next day, it rewarmed well, and was just as good the 2nd time. He devoured his like he hadn’t eaten in days, and kept telling me how good it was. I live near a Lou’s to go location, so our next trial is going to be to see if they do the GF crust there, and if they will take extra caution as well when preparing it. I haven’t gotten that adventurous yet. I give them 3 dragonflies, they have a great pizza, I would like to see a few more options on the menu, and I do wish they had a separate area to prep the pizza’s, or pre-make and freeze them, though that would limit topping options. Maybe they could make the crust, add sauce and freeze. Then they could add the toppings as ordered… Pipe dreaming there.