Jump to content

  • You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.


  • Celiac.com Sponsor (A1):
    Celiac.com Sponsor (A1-M):

Anyone Familiar With Portland, Me?

GlutenFreeAl

Recommended Posts

GlutenFreeAl Contributor
GlutenFreeAl
Posted

Does anyone know of any restaurants that can prepare gluten free food in the Portland area? I'm traveling there in October. I'll have a kitchen and I'll probably prepare most of my own meals. But what's a vacation without a few dinners out, right?

Thanks!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Lisa Mentor
Lisa
Posted

Lobster, lobster and more lobster.

oceangirl Collaborator
oceangirl
Posted
Lobster, lobster and more lobster.

Portland is my city! I have not yet ventured into gluten-free dining, though, as I am still a bit symptomatic and TERRIFIED of getting glutened! But there are so many great restaurants- check out the Old Port, Exchange St. in particular, for many great choices. Also, David's on Congress street seems progressive so perhaps aware of the gluten thing? If you travel through Wells, Me. on your way up to Portland, (which you will if you come in on 95), there is a FABULOUS restaurant about a mile and a half off the highway called Joshua's. They WILL cater to gluten-free diners. (friends own this) ALL organic, fresh food grown in their gardens and absolutely DELICIOUS! Gorgeous setting as well. If you call ahead, Barbara will let you know gluten-free items. The brochette (beef) is exquisite. Have a great time in Maine!

lisa

mkd Newbie
mkd
Posted
Does anyone know of any restaurants that can prepare gluten free food in the Portland area? I'm traveling there in October. I'll have a kitchen and I'll probably prepare most of my own meals. But what's a vacation without a few dinners out, right?

Thanks!

try Katahdin downtown Portland - delicious and familiar with gluten issues

  • 2 months later...
ajay Newbie
ajay
Posted
Portland is my city! I have not yet ventured into gluten-free dining, though, as I am still a bit symptomatic and TERRIFIED of getting glutened! But there are so many great restaurants- check out the Old Port, Exchange St. in particular, for many great choices. Also, David's on Congress street seems progressive so perhaps aware of the gluten thing? If you travel through Wells, Me. on your way up to Portland, (which you will if you come in on 95), there is a FABULOUS restaurant about a mile and a half off the highway called Joshua's. They WILL cater to gluten-free diners. (friends own this) ALL organic, fresh food grown in their gardens and absolutely DELICIOUS! Gorgeous setting as well. If you call ahead, Barbara will let you know gluten-free items. The brochette (beef) is exquisite. Have a great time in Maine!

lisa

Thanks for the tip, Lisa! Mom lives in the area, so next time I drive up, I will have to try Joshua's.

I have had very good experiences at Salt Water Grill on Front Street. I'd consider it a Nice Occasion Place.

  • 4 weeks later...
oceangirl Collaborator
oceangirl
Posted
Thanks for the tip, Lisa! Mom lives in the area, so next time I drive up, I will have to try Joshua's.

I have had very good experiences at Salt Water Grill on Front Street. I'd consider it a Nice Occasion Place.

Thanks for the tip about the Salt Water Grill! I'm just seeing this so you probably won't see my thank you!

lisa

  • 2 months later...
laurichick Newbie
laurichick
Posted

Yes!

O'Naturals is there. They are owned by Stonyfield and Make AWESOME quick service meals! They have a gluten-free menu email them before you go. They have gluten-free bread too!

www.onaturals.com

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. TheDHhurts
      - TheDHhurts posted a topic in Gluten-Free Foods, Products, Shopping & Medications
      0

      Anybody have issues with popping corn kernels and cross-contamination?

      I'm wondering about popping corn kernels - the kind you make with an air popper or on the stovetop (not microwaved popcorn or pre-popped and bagged stuff). I know these kernels are naturally gluten free, but I can't help but wonder about the risk of cross-contamination with gluten, either in the growing stage or during processing. So, I'm curious...
    2. Stegosaurus
      - Stegosaurus replied to Mrs. Cedrone's topic in Related Issues & Disorders
      8

      Canker sores

      i used to get cold sores frequently before I went gluten free. Then I only got them when stressed. Then I cured my gut dysbiosis, and haven't had one in 20 years.
    3. dixonpete
      0

      There is a difficulty getting hookworm larvae into the US

    4. Aretaeus Cappadocia
      - Aretaeus Cappadocia replied to Aretaeus Cappadocia's topic in Gluten-Free Recipes & Cooking Tips
      3

      Pear Bread

      To me, this bread is pretty special. The first time I tried adapting it I used a commercial gluten-free flour blend and it was good, but when I experimented using individual flours I tried the almond flour and it took it from good to special. I add walnuts or pecans to a lot of my desert bread recipes but I haven't tried nuts with this one. I would guess...
    5. Aretaeus Cappadocia
      - Aretaeus Cappadocia replied to Aretaeus Cappadocia's topic in Gluten-Free Recipes & Cooking Tips
      3

      Sorghum, Kale and Roasted Cherry Tomato Salad

      It's kind of funny that before my celiac diagnosis I did a lot more "functional eating" where I just needed a meal and wasn't so worried about how interesting/delicious it was, just needed to eat something. After my diagnosis I've become a dedicated cook and I am very tuned into flavor and novelty. In answer to your question, I find the recipe very forgiving...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      134,004
    • Most Online (within 30 mins)
      10,442
    Jessie Howard
    Newest Member
    Jessie Howard
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • TheDHhurts
      Anybody have issues with popping corn kernels and cross-contamination?

      By TheDHhurts · Posted

      I'm wondering about popping corn kernels - the kind you make with an air popper or on the stovetop (not microwaved popcorn or pre-popped and bagged stuff).  I know these kernels are naturally gluten free, but I can't help but wonder about the risk of cross-contamination with gluten, either in the growing stage or during processing.  So, I'm curious what the community here has to say about this. 
    • Stegosaurus
      Canker sores

      By Stegosaurus · Posted

      i used to get cold sores frequently before I went gluten free.  Then I only got them when stressed.  Then I cured my gut dysbiosis, and haven't had one in 20 years.
    • Aretaeus Cappadocia
      Pear Bread

      By Aretaeus Cappadocia · Posted

      To me, this bread is pretty special. The first time I tried adapting it I used a commercial gluten-free flour blend and it was good, but when I experimented using individual flours I tried the almond flour and it took it from good to special. I add walnuts or pecans to a lot of my desert bread recipes but I haven't tried nuts with this one. I would guess that adding either of them would result in the whole being less than the sum of the parts because the almond and other nut flavors would be competing. I wouldn't want to add almonds because of the texture. But you never know until you try. Have not tried cinnamon in this recipe. I imagine it would work. As I modified this recipe from the original, I reduced the sugar. The posted recipe is what I currently use. You are right that the pears bring a little sweetness to it.
    • Aretaeus Cappadocia
      Sorghum, Kale and Roasted Cherry Tomato Salad

      By Aretaeus Cappadocia · Posted

      It's kind of funny that before my celiac diagnosis I did a lot more "functional eating" where I just needed a meal and wasn't so worried about how interesting/delicious it was, just needed to eat something. After my diagnosis I've become a dedicated cook and I am very tuned into flavor and novelty. In answer to your question, I find the recipe very forgiving for trying add-ins. I've supplemented the greens with green onions, bell pepper (any color), celery leaves and stalks, and fresh parsley. Sometimes I throw in pepitas (pumpkin seeds), craisins, walnuts and/or sunflower seeds. One thing I tried that didn't really work was currants. I think that maybe it's because they are too small and too sweet. I haven't experimented with cheeses beyond the 2 in the recipe. I would guess that grated hard cheeses would work, medium hard cheeses (like swiss or cheddar) might work, and soft cheeses would not.
    • Harris
      Pear Bread

      By Harris · Posted

      That actually sounds really nice. Pear bread feels like one of those things that would be soft and a little sweet without being too heavy. I like the idea of using fruit like that instead of just relying on sugar. It probably makes it feel more fresh and homemade. Have you tried adding anything like cinnamon or nuts to it, or do you keep it simple?
×
×
  • Create New...