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Great Find Today! (Twin Cities, Mn)

kellysensei

By kellysensei
in Gluten-Free Restaurants

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kellysensei Apprentice
kellysensei
Posted

I haven't been diagnosed with Celiac yet, but I've been gluten-free for a month because I've found it helps my cough and headaches. My husband and I went to lunch at a place called Wildfire in Eden Prairie, MN, today, and the server immediately brought corn bread to our table. I told her I was gluten-free, and imagine our surprise when she brought out a gluten-free biscuit and handed me an entire gluten-free menu, complete with gluten-free buns for their burgers and a flourless chocolate cake for dessert! My husband and I had baked goat cheese with gluten-free flatbread for an appetizer, and it was amazing!!

 

What a pleasant surprise. :-)

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kareng Grand Master
kareng
Posted

Lucky you! They catered at ICDS in Chicago and I had the best Mac and cheese! No one cared it was gluten-free it was sooooooo good!

Look there are more locations

Open Original Shared Link

GF Lover Rising Star
GF Lover
Posted

Kelly, you are the first person I've come across here from my home town (or close)  I grew up in St. Paul.  I usually get back up around Brainard every couple years to our Family Cabin.  I am going to write down Wildfire so we can stop on our drive from Ohio.  Thanks :D

 

Colleen

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  • Posts

    • Matthias
      Unexpected gluten exposure risk from cultivated mushrooms

      By Matthias · Posted

      Many thanks!
    • Scott Adams
      Unexpected gluten exposure risk from cultivated mushrooms

      By Scott Adams · Posted

      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      Kirkland brand (at Costco) is gluten-free and is 2,000 IU.
    • Matthias
      Unexpected gluten exposure risk from cultivated mushrooms

      By Matthias · Posted

      Thanks a lot for your response! Can you maybe specify which kind of cheeses I should be cautious about? Camembert/Brie and blue cheeses (the molds of which are nowadays mostly grown on gluten-free media, though, so I've read, right?) or other ones as well? Also, I was under the impression that yeast is generally gluten-free if not declared otherwise. Is that false?
    • Scott Adams
      Unexpected gluten exposure risk from cultivated mushrooms

      By Scott Adams · Posted

      I agree with @trents, but thank you for bringing this up here!
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