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Review: Uncle Maddio’s in Edgewood, Atlanta

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

A year ago, I wrote about my experience at Uncle Maddio’s, and how much I loved it, and it’s dedication to serving safe gluten-free pizza. A few weeks ago, an Uncle Maddio’s opened right around the corner from me.  I was thrilled, now I could enjoy this yummy gluten-free pizza regularly.

As luck would have it, I was invited to the opening night, and while I was super excited to be one the of the first to try their new location, I can’t deny I was also a bit nervous.  I was nervous because I didn’t want to be a guinea pig for people trying to navigate and learning how to prepare a gluten-free pizza with minimal risk of cross-contamination.  In addition to this, the opening night was packed.  A setting I try to avoid when I want to be sure the people in the kitchen and servers are handling my order carefully.  My nerves were eased when I spoke with the owner and she assured me that they have been trained and that the main person making pizzas that night was an experienced pizza maker from another Uncle Maddio’s location.

Logo_Uncle_MaddiosI decided to trust it, and ordered my pizza.  I love how the format is “Chipotle-style”, casual and family-friendly.  You can order from one of the many speciality designed pizzas, or you can go down the line and choose the toppings to make your own unique pizza.  There is a huge menu board that lists the specials and toppings available.  My family all ordered gluten-free pizzas, because honestly they all like the crusts better, even though they don’t have to eat gluten-free like me.

I told the pizza maker I was going to have a gluten-free pizza, and thankfully he changed his gloves without being asked, as well as, alerting the next people in the pizza line to change their gloves as well.  Since I have been to an Uncle Maddio’s before, I was familiar with what toppings were safe, but as we know, ingredients always change, so I asked again.  I was told that all veggies were OK, but he seemed a little fuzzy as to all that was safe after that.   I ordered a pizza with red sauce, broccoli, green olives and tofu. My daughter ordered her favorite of tofu and pepperoni – such a great contradiction!

All in all, it was a great experience, even if I was a little nervous in the crowded, just-opened atmosphere.  The leftovers the next day were just as delicious!

One change I would make, if I could, would be to mark the gluten-free toppings on the menu board rather than leaving us guessing.  The salads are marked, so why not mark the pizza toppings?

I can’t wait to go again!

Navigating the Holidays Gluten-Free

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

Yes, I did just mention the “H” word. It seems only fitting since we are in the second week of October and you know the stores will have their holiday decorations up shortly if they don’t already. As a matter of fact, I was in Bed, Bath & Beyond last week to visit the wall of coffee, and noticed a small Christmas display in the back. It wasn’t a full-on holiday, dripping with Christmas, Frosty the Snowman, etc, but a small sign that it is coming.

If this is your first year navigating the holidays gluten-free, you are probably feeling a little apprehensive. Even those of us who have navigated the holidays gluten-free before feeling this way. There are so many factors and variables involved, that it is certainly an event or season that must be planned out, but not necessarily worried about or avoided.

turkeyBelow you will find some links to articles with some wonderful information about navigating the holidays gluten-free whether you are at home or traveling.

  • Last-Minute Holiday Tips
  • Thanksgiving Timesaving Tips
  • Thanksgiving Survival Tips Part 1
  • Thanksgiving Survival Tips Part 2
  • Twitter Party Recap of Holiday Tips

One of the reasons that I am writing this post now is to ask our readers what kind of information you would like to see over the next month or so about the holidays.  Are there specific recipes you want or need help adapting?  Are lists of gluten-free holiday foods, brands, and/or establishments something that would help make things a little easier for you?  Please take this time to share what we can do to help you in the comments section below.

Review: Uncle Maddio’s Gluten-Free Pizza

Last Updated on by the Celiac-Disease.com Staff 2 Comments

Typically, at home, we make our own pizzas, that way we can choose our own toppings, and I can be sure what we are eating is 100% gluten-free.  But, this weekend was my daughter’s birthday and she really wanted to go out for pizza, and with how busy I have been, I figured it would be less stressful on me, and nice to get out and not have to cook and clean. The one pizza place I knew of that carries gluten-free pizza, in Atlanta, was closed Sunday, so I asked for some suggestions, and a friend mentioned Uncle Maddio’s in the Toco Hills area of Atlanta.

As usual, I called them beforehand just to confirm they have gluten-free pizza and if they make their own crust or they bring it in from an outside vendor (they bring it in from an outside vendor), and their procedure for making gluten-free pizzas. I felt pretty comfortable with their responses, so we decided to try it out.

Uncle Maddio’s is located in a shopping center but was very cheerful once we walked in the door, and had a nice area to dine outside.  Since it was my first visit, I had to take in the very large menu before ordering.  At Uncle Maddio’s, you order at the counter, and like many burrito places (Uncle Maddio’s was actually created by the founder of Moe’s Southwest Grill), they get your crust, and you go down the line telling the server what you would like on your pizza. There are many signature pizza combinations you can choose from, or you can go solo and create your own unique concoction.  All of the ingredients looked extremely fresh, and there was a lot of topping choices – over 20! Their pizza sauce is made from scratch, and they use local vegetables and organic spinach, and greens. They also use hormone-free, free-range chicken, and all-natural Angus rib eye steak.  Along with pizzas they also offer large, fresh salads.  Panini is on the menu as well, but not an option for those of us who eat gluten-free.

They were extremely helpful in answering any gluten-free questions I had and told me before doing gluten-free pizzas they always change their gloves and get the gluten-free crust out of a separate area.  They also said if I wanted they would get the ingredients out of separate bins – so if I didn’t want them getting cheese out of the same container as they got cheese for a previous gluten-filled pizza, that was no problem, and they would get it out of a new container.  Just be sure to ask them to do this, as they will not do it automatically if this is what you want.

The gluten-free crust only comes in the 9″ individual size, so we each ordered our own pizzas. My daughter ordered simple and had a pepperoni and cheese pizza. My husband choose tofu, portobello mushroom, broccoli, and jalapeño; and I had spinach, artichoke hearts, green olives, and bacon.  They looked fabulous..and tasted even better!  I was with other family members who ordered pizza on the regular gluten-filled crust, and I have to admit….the gluten-free one looked better!  It was thin and crispy and tasted great!

The food (and the price) was great, and we will definitely be coming back for pizza night this Friday! I have a feeling we will become regulars.  This is a great place for children and offers a kid’s pizza deal with a 6″ pizza with one topping and a drink.  It seems to be a popular place, so plan accordingly, the line was growing at 5:30 on a Sunday when we were there.

Safe Grains and Flours on a Gluten-Free Diet

Last Updated on by the Celiac-Disease.com Staff 3 Comments

Being new or even a seasoned gluten-free eater, it can still be difficult to navigate what is safe and what is not.  Especially when it comes to grains. Just when you feel you have it down, you know what grains and common food items are safe, someone throws a tricky one at you.

Just today as I was talking with a friend, she asked me if I had tried farro, and I had to think about it second to remember that it is a type of wheat.  Grains go beyond just your typical wheat and rice, and when you hear all the common and ancient grains, it can get very confusing.  And based on last week’s article asking what people wanted to see more of on celiac-disease.com, I wanted to give a simple list of what grains were safe, and what grains are not safe.

Safe Gluten-Free Grains

Almond Meal

Amaranth

Arrowroot

Bean flours (such as garbanzo, fava, black bean, etc…)

Buckwheat (don’t let the name fool you). Also note, that items such as buckwheat noodles and pancakes may also add wheat, so always check before buying/eating.

Cassava

Coconut flour

Corn flour

Cornmeal

Cornstarch

Guar gum

Kasha (buckwheat)

Lentils

Millet

Millet flour

Mung bean starch/flour

(gluten-free) Oats*

Peanut flour

Potato flour

Potato starch

Rice (including Aborio, brown, red and black)

Rice flours

Quinoa

Sorghum flour

Soy

Sweet rice flour (do not confuse with white rice flour, they are completely different, sometimes call glutinous rice, which contains no gluten)

Tapioca Flour

Tapioca starch

Teff

Xanthan gum

Some other commonly used gluten-free ingredients in baking..

Baking soda

Baking powder

Brown sugar

Buttermilk powder

Corn syrup

Cream of tartar

Egg powder

Powdered cocoa

Powdered sugar

Sugar

*Oats are the tricky grain.  Traditional oats, such as those made by Quaker Oats are not gluten-free as they are likely cross-contaminated during harvesting and processing, with other grains.  However, gluten-free oats, such as those by Bob’s Red Mill, which are specifically labeled ‘gluten-free’ are safe and nutritious.  Some doctors have recommended that those who are new to a gluten-free diet ease themselves into eating oats after being gluten-free for six months and then trying a small amount at a time of the gluten-free oats.  There are some people that will react to the protein in oats, called avenin. If oats work for you, then oat flour is also a great, fiber-rich flour to use in baking.

And as always, eating whole foods is the best way to assure your foods are safe and gluten-free, these include meat, seafood, cheese, yogurt, eggs, fruits, vegetables, milk, and nuts.

Non-Safe Grains and Flours on a gluten-free Diet  **stay away from the following**

Barley (including barley malt)

Bulgur (also called cracked wheat)

Couscous

Durum

Einkorn

Emmer (also known as farro)

Farina

Freekeh

Graham

Kamut

Malt extract

Matzo

Mir

(non gluten-free) Oats, including oat flour and oat bran

Panko

Rye

Semolina

Seitan

Spelt

Triticale

Wheat (including wheat flour, wheat germ, and wheat starch)

Wheat berries

I think it is impossible to have an absolutely complete list, so please let me know notice if you notice anything missing, and I will add it to the list.

Review: Gluten-Free at The Macaroon Company

Last Updated on by the Celiac-Disease.com Staff 5 Comments

I recently had the opportunity to try the new (to me) gluten-free treat from The Macaroon Company, which is located in Woodstock, GA, just outside of Atlanta. Brian Murray, the company’s founder, and the owner was extremely generous and personally brought me some samples to try of their company’s namesake, the macaroon.

The Macaroon Company’s macaroons are not like the trendy macrons with a cream filling. These macaroons are old-school, the ones traditionally made with coconut, and these macaroons, in particular, are gluten-, dairy-, and soy-free, as well as being vegan and raw, with no baking involved in the process.  Agave is used exclusively as a sweetener.  The ingredients are simple and pronounceable and include most if not all organic ingredients.

These macaroons work very well for people on restricted diets such as gluten-free, dairy-free, vegan, or diabetic.

I was given samples of the Lemon Pound Cake, Amaretto & Orange, Fudge Brownie, Pina Colada, Mint Chocolate, and Chocolate Raz.   They also have seasonal favorites, so be sure to visit the website for what is currently available.  The packages include 15 pieces and retail at $5.  I absolutely love coconut, so I was not sure which one to dig into first.

The individual pieces are small, but they pack in the flavor and are extremely satisfying and fulfilling.  As their tagline states, “Taste Like More” and it is true!  My husband, daughter and I loved being macaroon taste testers.  My husband and I were in agreement and our favorite was the Lemon Pound Cake, my daughter loved the Fudge Brownie, and couldn’t get enough.  While we did have our favorites, they were all delicious.  Whichever flavor you choose you will not be disappointed. They make a great fiber-rich sweet treat!

Brian started making his macaroons several years ago as a way to make extra cash, but after realizing their popularity with his friends, he began to sell them, and viola!  The Macaroon Company does not have its own storefront but is available online and at area farmer’s markets, such as the Alpharetta Farmer’s Market and Sweetapple Village Market.  To find out exact locations, check out their Facebook page, or email Brian directly, brian@themacarooncompany.com.