Georgia Magazine - March 2011 - (Page 45)

web exclusive For this month’s bonus recipe, see page 50B of the March 2011 digital edition, online at www.georgia web exclusive magazine.org. Natasha Phillips, whose mother owns famed Natalia’s, in Macon, offers myriad gluten-free choices at Fountain of Juice, her casual establishment. Options range from at least one gluten-free soup daily to salads and sweets. To learn what’s available for support groups and resources in your area, visit www.gluten.net. Besides helping locate a local branch, the site has educational materials. One active Georgia group is the Middle Georgia GIG (Gluten Intolerance Group). They sponsor an annual recipe contest, to be held this year on Oct. 18, in conjunction with the Georgia National Fair, in Perry. The Middle Georgia GIG may be contacted online at middlegeorgia. gigbranches.org, or by phone at (478) 397-5061. The chapter has kindly allowed GEORGIA Magazine to reprint the recipe, on page 48, from the 2010 winner, Betty Hargrove, of Tifton. Living gluten-free may be a challenge, but it’s not without its rewards. Feeling better, of course, is the chief and potatoes, apple-herb salad; and a banana pudding that’s made with cornstarch. Mexican cuisine easily avoids wheat, which is not native to the New World anyway. So Eddie Hernandez of Taqueria del Sol ﬁnds it not so much of a challenge to cook for glutensensitive customers. For his Memphis Tacos [pictured on page 44 and featured as this month’s Web exclusive recipe on page 50B of the digital edition of GEORGIA Magazine], he uses corn tortillas, which are more traditional than those made with ﬂour. Appealing to the gluten-sensitive patron has launched a new business for Michelle Kelly, owner of Pure Knead, www.pureknead.com, in Avondale Estates. In her dedicated facility, she produces a variety of gluten-free breads, including buns for burgers and hot dogs at Shaun Doty’s YEAH! Burger restaurants, in Atlanta’s Westside and Virginia Highland locations; Farm Burger, in Decatur; and Sprig Restaurant and Bar, also in Decatur. “We’re a gluten-free family,” says Kelly. “I had no problem making gluten-free food, but going out was a problem.” With that personal need inspiring her, she founded her company last year. Similarly, personal needs inspired Marilyn Santulli to take her American Gra-Frutti company, www.agrafrutti. com, totally gluten-free, operating out of a dedicated facility. Her pimento cheese, fruitcake and addictive “Almond Angels,” with almond embedded in coconut, are among her products sold at Whole Foods. She offers readers one of her favorite gluten-free recipes, a grilled chicken breast in lemon butter sauce, on page 46. At YEAH! Burger, Doty has successfully adapted some of his dishes to the needs of gluten-free patrons. How about onion rings that a celiac sufferer could eat? Amazingly, as the rings cool, they don’t lose either their crispness or their ﬂavor. Rice ﬂour is the basis for this treat. And all glutenMarch 2011 free dishes are prepared in dedicated equipment, to avoid cross-contamination. So those onion rings are fried in a dedicated fryer, and the buns are toasted in a dedicated toaster. For some restaurateurs, outsourcing gluten-free products is the best way to go. At Joe’s Pizza, www.joes pizzassi.com, on St. Simons Island, Joey Mysogland turns out one to two dozen gluten-free pizzas a week. The dough is sourced, but his tomato sauce is gluten-free. To avoid crosscontamination, the gluten-free pies are prepared on a dedicated table and are cut with a dedicated implement. Rice ﬂour, tapioca and bean ﬂour are the main ingredients in the dough, he reports. While Atlanta has seen an increase in gluten-free offerings, the rest of the state still has work to do. Good chefs, such as Jason Scarborough at Emma’s, in Statesboro, know how to adapt their dishes for the gluten-free patron. “Just ask us,” he urges. Even on his lunchtime buffet, there are dishes that could pass muster. YEAH! Burger’s gluten-free onion rings and fries are prepared in dedicated equipment to avoid cross-contamination. They’re crisp and yummy, appealing to any audience. More online at www.georgiamagazine.org 45 MELISSA LIBBY http://www.georgiamagazine.org http://www.georgiamagazine.org http://www.joespizzassi.com http://www.joespizzassi.com http://www.gluten.net http://www.pureknead.com http://middlegeorgia.gigbranches.org http://middlegeorgia.gigbranches.org http://www.agrafrutti.com http://www.agrafrutti.com http://www.georgiamagazine.org

Table of Contents for the Digital Edition of Georgia Magazine - March 2011

Georgia Magazine - March 2011
Contents
Viewpoint
Mailbox
Picture This?
Georgia News
Calendar
Currents
Georgia’s Energy Outlook
Special Energy Report
A Balancing Act
Right on Key
Around Georgia
Georgia@Home
My Georgia
Gardens
Georgia Cooks
Snapshot

Georgia Magazine - March 2011