Gluten-Free Events on Vancouver Island

CANCELLED – Benjamin’s Bites @ Glenlyon Norfolk School Fair

Nov 23 @ 10:00 am – 4:00 pm

APOLOGIES TO ALL! BENJAMIN”S BITES WILL NOT BE APPEARING. Special orders up to Christmas still welcome at info@benjaminsbites.com or 250-884-3093.

benjaminsbites.com • Facebook • Twitter

About Benjamin’s Bites

Benjamin’s Bites Cookies and Brownies are made with documented to be 100% gluten-free, peanut/tree nut free, soy-free ingredients. These vegan treats are produced in a “home kitchen,” using a strict cross-contamination prevention protocol. For further information, please contact Benjamin’s Bites directly at info@benjaminsbites.com or 250-884-3093.

Gluten-Free, Egg-Free, Dairy-Free, Peanut-Free, Tree-Nut-Free, Sesame-Free, Soy-Free, Sulfite-Free
Vegetarian, Vegan, Kosher, GMO free
Camino chocolate is organic and fair trade from LaSiembra Cooperative
Complete Ingredient List: GF flours (rice, potato starch, tapioca starch, sorghum), vegan margarine or palm shortening, vegan sugar, flax, chia, water, cocoa, chocolate, organic apples, GF oats, cinnamon, chai spice, raisins, coconut milk, non-gmo canola oil, sea salt, baking soda, baking powder, xanthan gum, sunflower butter, skittles candy, molasses, custard powder, coconut, vegan icing sugar.

S’mores Cupcakes

Benjamin’s Bites’ Back Story

Benjamin’s Bites Cookies were borne out of necessity. At fourteen months, Tony and Debbie discovered that their son, Benjamin, had multiple food allergies. It was heartbreaking and frightening to see his body react with real physical symptoms.

After eliminating everything that Benjamin’s body was reacting to, the next step was to eat as many whole foods as possible. Debbie had always been a “label reader” but became increasingly concerned when she picked up product after product and realized, “No, he can’t have this.” It was challenging, but after searching they found a variety of foods which were safe for Benjamin. The one thing we were unable to find was a cookie which tasted both homemade and was also appealing to those without food intolerances. The family had some tough critics when it came to sweets. They were the perfect test subjects!

Like Debbie’s Grandma and Mom, I loved to bake. She challenged herself to create a cookie that contained no gluten, eggs, soy, dairy, peanuts, tree nuts, or sulphites. The flour blends found in the stores just didn’t seem to have the taste she was searching for. Why not mill her own, she thought? She purchased a home grain mill and, after many combinations of grains, came up with ‘Benjamin’s Bites Flour Blend.’

Debbie began to bake cookies and bake cookies and bake cookies! After almost two years of test baking (and some real hockey pucks), she had a cookie that was free of gluten, eggs, soy, dairy, peanuts, tree nuts, and sulphites. The best thing? It tasted really good.

Our mission has never changed: to create a gluten free/allergy friendly cookie that tasted homemade and used familiar and pronounceable ingredients.

They were developed for people who can’t eat a regular cookie due to allergies or gluten sensitivities, but the upshot is that people without food intolerances are enjoying them, too! We encourage everyone to taste Benjamin’s Bites Cookies, always checking the ingredients before sharing. We do have some tricks up our sleeves, so be on the lookout for more Benjamin’s Bites products soon.

Oct

16

Sun

Art of Slow Food @ Gluten-Free Sourdough Workshop

Tickets

Oct 16 @ 4:00 pm – 6:00 pm

SOLD OUT! Second class added!

• SEE Monday, October 17 5 – 7pm

Art of Slow Food Gluten-Free Sourdough Workshop!

• Art of Slow Food Bakery #140 – 780 Fisgard Street in Victoria
• Pre-register:

via e-transfer: thebakeratthearofslowfood.com
in person at the bakery Tuesday – Sunday 10am to 5pm
Via Facebook Events

Learn to make wild fermented, vegan, gluten-free breads and more!
Minimal ingredients and wild culture in this hands-on workshop.
Take home your own gluten-free sourdough starter and bake something from scratch!

Where to Find Art of Slow Food Sourdough & Pizza Dough! Retailers, Coffee Shops, Farmer’s Markets & More!

• theartofslowfood.com • Facebook • Instagram • 902.476.7732
• View The Art of Slow Food Photo Gallery

Farmers’ Markets: Dates & appearances may change. Confirm on Gluten-Free Events Page.

2nd Wednesdays – Oak Bay Night Market July, August & September
Saturdays – Duncan’s Farmer’s Market
Saturdays – Moss Street Market
Saturdays – Gabriola Market
Sundays – Sidney Market

NEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!
Tuesday – Sunday 10am to 5pm

To order in advance of market days – questions, custom orders or dietary information. contact Kaitlin via Contact form • thebaker@theartofslowfood.com • 902.476.7732

The Art of Slow Food meets dietary limitations or preferences of all kinds – gluten-free, lactose-free, vegan & sugar-free – food that isn’t complicated or unpronounceable.

You asked for it! The Art of Slow Food is now selling their raw, sourdough pizza dough. Each dough ball makes a 14″-16″ sized pizza. Find them in the refrigerator or freezers sections of carrying retailers and markets.

About the Dough

Made with spring water, psyllium husk, ground flax, sorghum flour, tapioca flour, natural levain (wild yeast) and sea salt
Good for 21 days in the fridge, 3 months in the freezer
Remove dough from fridge and let it reach room temperature
Dough will be workable, easy to roll but a bit more sensitive to tearing than gluten dough
Roll out with a dusting of gluten-free flour or between two pieces of parchment paper
Crust can be par-baked for 3-5 minutes at 450˚F or for 7-10 minutes all dressed, until cheese browns
Par-baked crusts can be frozen until needed.

About the Sourdough

This is extra-special gluten free bread: fresh baked, rustic, soft, chewy and easily digestible sourdough! Using natural wild levain and a base of psyllium husk, flax and water, the dough is fermented for 12-18 hours to allow phytic acid breakdown and real flavor development. The bread is then baked on a stone to create rustic loaves with appealing crust.

The Art of Slow Food does not use common gluten-free ingredients such as xanthan gum, agar agar, potato starch, rice flour or other high-starch ingredients. The bread is made with only 7 simple, organic ingredients, in order of predominance: Spring water, psyllium husk, ground flax, sorghum flour, tapioca flour, natural levain (wild yeast) and sea salt.

As a result of slow fermentation, the carbohydrates and starches in the bread are broken down, creating a light, soft digestible bread. The psyllium husk and ground flax act as a digestive aid and provide a soft, chewy texture without gluten or added starches.

Sourdough selection includes Toasted Sesame, Plain, Kalamata Olive, Rosemary Poppyseed and on occasion, Cranberry Walnut!

About the Ferments

Their sauerkraut is made the traditional way – fermented for a minimum of 3 weeks in traditional German crocks and never pasteurized. Enjoy a number of varieties that are versatile and go well with any meal – sandwiches, salads, stir fries, soups, eggs or sausages. Sauerkraut is a highly probiotic food, and is best used to accompany meals to aid in digestion.

Sauerkraut selection includes Dilly Kraut, Cortido Kraut and Chimichurri Kraut.

About the Baker / Fermentor / Creator

Kaitlin is a whole foods chef and baker and has been fermenting for 7 years. She works exclusively with artisan-style traditional foods, using local and organic ingredients to create simple, accessible nourishment. She strives to teach sustainability and self-sufficiency through the art of slow food. Kaitlin has extensive experience working with dietary restrictions and nutritional deficiencies and will work with any specifications by request.

Kaitlin Chamberlin

Workshops

Learn the ancient tradition of preserving foods and maximizing nutrition with simple tools and local foods. Bring your own jar and take home a ferment. Learn more here.

Categories: Gluten-Free Info Sessions Tags: art of slow food bread gluten free sourdough workshop

Oct

17

Mon