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Rusla

New Gluten Free Markets

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At the old Currie Barracks in Calgary at the farmers market there are two gluten-free markets. One is Baked goods; cookies, buns, bread mix (their own), breads, lasagne, pizza, pizza crust, pies and crust and coming soon, stuffing. This place is called Terra Cotto and right across from them is Sunworks with gluten/wheat free, free range, no antibiotics etc., chicken, pork, beef, lamb etc.

I have had banana bread, pizza and cookies from Terra Cotto and it is delicious. You can't tell it is gluten-free and both companies have Celiacs in their families.

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We just stopped in at the Westside Rec Centre after my son's hockey game because I heard that the Primal Grounds coffee shop has gluten-free stuff and they did. Ty had a gluten-free brownie and a hot chocolate and the lady didn't charge extra for the gluten-free, but she said usually it's about 25 cents more. They had three things to choose from: gluten-free brownies, gluten-free cherry pastry square thingys and gluten-free cookies.

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The cherry pastry sounds good. I am trying to find a way to make a substitute for puff pastry. It would be nice to find a gluten-free puff pastry mix even.

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Rusla,

I found this puff pastry recipe while surfing one day. It's for cream puffs, but I found it when googling gluten-free puff pastry.

***disclaimer***

I have never made this...I just copied it out, I thought it might come in handy one day.

gluten-free Puff Pastry

1/2 cup water

1/4 cup butter

1/4 tsp vanilla

1/8 tsp salt

7 tbsp white rice flour

2 large eggs

In a saucepan, bring water, butter, vanilla and salt to a gentle boil. Stir in rice flour all at once and stir until mixture is a smooth ball. Remove from heat and cool 5 minutes. Add eggs, one at a time, beating to a smooth dough between each additions. For "cream puffs", use two teaspoons and shape into egg sized balls. For "eclairs" use a pastry bag and pipe into 4" logs onto a parchment lined baking sheet, making sure to leave plenty of room between each. Bake at 375F for about 30 minutes. Transfer to a wire rack to cool.

Filling

1 cup whipping cream

1 tbsp white sugar

Beat together on high speed until stiff. Refrigerate.

Topping

4 oz. good quality semi-sweet chocolate

Melt chocolate in a bowl set over simmering water. Stir until smooth.

Allow pastry to cool. Carefully dip each in chocolate to coat the top. When the chocolate has set, fill each with whipped cream eiterh by splitting each in half with a knife or by pressing a round tip of a pastry bag gently through the side and piping full.

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Rusla,

I found this puff pastry recipe while surfing one day. It's for cream puffs, but I found it when googling gluten-free puff pastry.

***disclaimer***

I have never made this...I just copied it out, I thought it might come in handy one day.

gluten-free Puff Pastry

1/2 cup water

1/4 cup butter

1/4 tsp vanilla

1/8 tsp salt

7 tbsp white rice flour

2 large eggs

In a saucepan, bring water, butter, vanilla and salt to a gentle boil. Stir in rice flour all at once and stir until mixture is a smooth ball. Remove from heat and cool 5 minutes. Add eggs, one at a time, beating to a smooth dough between each additions. For "cream puffs", use two teaspoons and shape into egg sized balls. For "eclairs" use a pastry bag and pipe into 4" logs onto a parchment lined baking sheet, making sure to leave plenty of room between each. Bake at 375F for about 30 minutes. Transfer to a wire rack to cool.

Filling

1 cup whipping cream

1 tbsp white sugar

Beat together on high speed until stiff. Refrigerate.

Topping

4 oz. good quality semi-sweet chocolate

Melt chocolate in a bowl set over simmering water. Stir until smooth.

Allow pastry to cool. Carefully dip each in chocolate to coat the top. When the chocolate has set, fill each with whipped cream eiterh by splitting each in half with a knife or by pressing a round tip of a pastry bag gently through the side and piping full.

Thanks, actually this is a Chou Paste recipe and those are chocolate eclaire's or cream puffs. Most people don't know that unless they have been a chef or baker at some point. :) I must search for the real puff pastry which is a pastry you cover such things like Salmon Wellington, or for turnovers. That may be a difficult recipe to come up with, but what I may do is try some changes to my old bakers recipes from my chef school days.

If I manage to find my old recipe and change it to get it to work I will definitely post it here. Lately I have felt like a mad scientist in the kitchen, from changing recipes.

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I never knew there was a farmers market near the ol barracks!! Do you know the hours that there open?

Thanks in advance!!

They are open Friday 9-5, Sat.9-5 and Sunday 9-4 I believe. They said they are contemplating some time in the new year, keeping it open on Friday nights also, until 8 or 9pm. I asked because I may reopen my shop in there later in the year. Which of course has nothing to do with Celiac.

That market has been open just over a year.

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