Gourmet Girls Make Gluten-Free Deliciously Easy
Jan 02, 2019 04:55PM
Gourmet Girls Gluten Free Bakery/Bistro is Southern Arizona’s support center for those who avoid gluten in their diets. Whether a newcomer to the often confusing gluten-free lifestyle or a veteran at navigating its pathways, a warm and safe environment awaits at the completely gluten-free eatery.
Join owners Susan Fulton and Mary Steiger for a delicious breakfast, lunch or brunch featuring fresh, house-made meals and baked goods. The girls love experimenting with exotic flavors such as their Chocolate Mango Chipotle cupcake, but also serve up more traditional fare like Biscuits and Gravy, Eggs Benedict and their signature Double Decker Grilled Cheese Sandwich. Although the focus at the bakery/bistro is preparing products made without gluten, the friendly and knowledgeable staff is happy to help customize meals to meet any further dietary restrictions.
The preparing of delectable food is a primary goal for the Gourmet Girls, but of equal importance is the creation of a caring gluten-free community focused on the emotional and spiritual needs of their guests. The gluten-free road to optimal health is not always smooth and is frequently accompanied by feelings of anxiety, lack of control and a sense of being outside the norm. The bakery/bistro is a venue where guests are encouraged to share their stories, network with each other, educate themselves and form new friendships.
Location: 5845 N. Oracle Rd., Tucson. For more information, call 520-408-9000 or visit GourmetGirlsGlutenFree.com. See ad, page 9.
Dill Pickle Soup
- 5 ½ cups chicken broth
- ¼ cup water
- 1 ¾ lb russet potatoes,
- peeled and quartered
- 2 cups dill pickle juice
- 2 cups chopped carrots
- 1 ½ tsp Old Bay seasoning
- 1 cup chopped dill pickle
- ½ tsp salt*
- ½ cup unsalted butter
- ½ tsp coarsely ground pepper
- 1 cup gluten-free flour
- ¼ tsp cayenne pepper
- 1 cup sour cream
- Optional garnish: sliced dill pickles, fresh dill, black pepper
In a large pot, combine broth, potatoes, carrots and butter. Bring to a boil and cook until potatoes are tender. Add pickles and simmer.
In medium bowl, stir together flour, sour cream and water to make a paste. Vigorously whip mixture 2 Tbsp at a time into soup. Add pickle juice, Old Bay, salt, pepper and cayenne. Cook 5 more minutes and remove from heat. Serve immediately with garnish.
*All pickle juice is not created equal. Some is saltier than others. Taste soup before adding salt and adjust accordingly.
Recipe submitted by Gourmet Girls Gluten Free Bakery/Bistro. Connect at 520-408-9000 or GourmetGirlsGlutenFree.com. See ad, page 9.