Gluten-Free Events Calendar
If it’s gluten free and happening in Victoria, Vancouver Island or the Gulf Islands, you’ll find it listed here! From tastings to contests, farmer’s markets to food trucks – this is your calendar to Gluten-Free Paradise! Join Victoria’s Gluten-Free Foodies and add a new restaurant – and possibly a new gluten-free friend – to your repertoire!
Find Taco Revolution 100% Gluten-Free Food Truck at École Cobble Hill Picnic Event from 5:30 to 7:30 on Thursday, June 13, 2019 at 3642 Learning Way.
Learn more about École Cobble Hill
Click here to read Gluten Sake’s Review!
YES – Taco Revolution Caters! Scroll down for more info!
- Introducing the Beyond Meat Taco!Seasoned with Taco Revolution’s organic taco spice blend, topped with cheddar, shredded lettuce, diced onion, tomato, crema and salsa. It is non-GMO and can be ordered vegan style (without dairy). And as always – it’s 100% gluten free!
Taco Revolution’s tortillas are prepared fresh daily at their dedicated gluten-free facility, made with Bob’s Red Mill gluten-free, non-GMO corn flour! Authentic Guajillo, Ancho, Achiote, Chipotle spices and cocao are imported from dedicated facilities in Mexico. All other ingredients are sourced fresh, and as locally as possible from cod to cilantro, carrots to tomatoes! No gluten is allowed on the food truck – full stop! Love, love, love the Revolution!
Taco Revolution tacos are so good you will want them every day, and that’s possible: Keep tabs on Taco Revolution no matter where they go!
• Taco Revolution Website
• Instagram
• Facebook
• Twitter
Bring the Taco Revolution to your event. They can can take care of your guests with their “All-you-can-eat taco parties”. Basically, it’s like having an open bar, but with tacos! Their prices typically range from $15 to $20 per person, depending on the menu.
Easy is their middle name! Taco Revolution provides all necessary biodegradable service ware (plates, napkins, forks, etc.) and for an extra cost we can provide non-alcoholic drinks as well. Let them give you the peace of mind you deserve during your event!
Contact uprise@tacorevolution.ca or call 250-244-6492 with the desired date, the proposed number of attendees and your preferred budget.
Taco Revolution serves in Victoria, Duncan, Chemainus, Ladysmith, Cedar, Nanaimo, Lantzville, Parksville, Qualicum Beach and anywhere in between.
Join Pepper’s Foods for Customer Appreciation Day on Thursday, November 21st!
They want to thank you, their loyal and amazing customers, by providing samples & giveaways. C’mon down for incredible one-day sales!
Take advantage of this week’s flyer while you are there!
A bustling market at 3829 Cadboro Bay Road, steps away from the University of Victoria and one of the largest playgrounds in Victoria, shop at Pepper’s Foods for a picnic, a barbecue or the gluten-free foods you need to sustain you week in and week out! A long-time supporter of the Canadian Celiac Association’s Annual Picnic, Pepper’s Foods is the very ‘heart’ of Cadboro Bay!
• Sale on Gluten-Free Items
• Weekly Specials
• Gluten-Free Product List
• Deliveries to Your Door
• Facebook
• Twitter
• Instagram
• 10% Student discount EVERY day!
• 10% Senior’s discount Tuesdays and Wednesdays
What’s New at Pepper’s Foods!
“Any time a local vendor or distributor approaches us with a local product, we’re all ears and open to carrying their product.”
-
-
- Scott Zaichkowsky, Assistant Grocery Manager
-
Gyro Park & Beach at Cadboro Bay
The legendary home of the “Cadborosaurus” sea serpent, Cadboro Bay is a partially protected bay with the kind of long, sandy beaches that make for sublime summer swimming, strolling and boating. The park has a replica of the Cadborosaurus creature, said to be a relative of the Loch Ness Monster. Caddy, as it is known, usually allows itself to be seen once or twice a year. Cadboro Bay’s beaches are well-equipped for family outings with picnic facilities, public washrooms and a children’s playground. Pack a snack from Pepper’s and enjoy!
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!
• 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.
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.
Art of Slow Food Gluten-Free Sourdough Workshop!
• Monday, October 17 5-7pm
• 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!
• 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.
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.
🍎 Pomme Natural Market Customer Appreciation Day! 🍎
Pomme Natural Market in Nanaimo!
6560 Metral Drive – 8:30am to 8pm – 7 days a week – 250-390-1955
Facebook • Instagram • Twitter
Pomme Natural Market in Coquitlam!
2755 Lougheed Highway – 8am to 10pm – 7 days a week – 604-475-2505
Facebook • Instagram • Twitter
November Flyer – Printer-Friendly Version
View Pomme Natural Market’s Complete November Flyer
Our Vancouver Island location, Pomme Nanaimo, has been selected in Nanaimo News Bulletin’s Best of the City vote for six years running! We’re proud to offer Nanaimo and the surrounding region the most healthy and ethically sourced groceries, supplements and vitamins we can find. We’re constantly inspired by our local community, and we jump at every opportunity to work with our awesome Vancouver and Gulf Island growers and producers!
Pomme Natural Market has been voted voted Nanaimo’s Best Health Food Store in the
Nanaimo News Bulletin’s Best of the City for FIVE years running!
Pomme strives to provide gluten-free shoppers with as many options — and as much support — as possible to help them make the best choices for their lives, sticking to fundamental ethical and nutritional values when deciding what makes it to their shelves. Never hesitate to ask for information or advice while you shop!
Pomme researches every company they work with. Starting off with some simple no’s: no artificial colours, flavours or sweeteners are allowed in our markets, beyond that a focus on local and Canadian vendors, the uniqueness of products, the quality of ingredients, and the ethics of the companies. They listen to customers’ recommendations — to make sure we’re getting the best of the best!
Pomme Natural Market in Coquitlam
Pomme PoCo is our first and biggest Pomme! We offer the Tri-Cities a huge selection of ethically selected, super healthy groceries, certified organic produce, and excellent vitamins and supplements—as well as a wide range of natural home and kitchenware! We have a natural deli packed full of fresh, ready-to-eat meals, snacks and treats. We use the same top quality, organic and grass fed ingredients you’ll find in our aisles for our made-in-house deli foods.
Art of Slow Food Gluten-Free Sourdough Workshop!
• Saturday, July 29. 5-7pm at Art of Slow Food
• Art of Slow Food Bakery #140 – 780 Fisgard Street in Victoria
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!
Pre-register:
- via e-transfer: thebakeratthearofslowfood.com
- in person at the bakery Tuesday – Sunday 10am to 5pm
- PM via Facebook
• 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
- Thursdayas – Sidney Market
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.
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.
🍎 Pomme Natural Market Customer Appreciation Day! 🍎
Pomme Natural Market in Nanaimo!
6560 Metral Drive – 8:30am to 8pm – 7 days a week – 250-390-1955
Facebook • Instagram • Twitter
Pomme Natural Market in Coquitlam!
2755 Lougheed Highway – 8am to 10pm – 7 days a week – 604-475-2505
Facebook • Instagram • Twitter
Cloud 9 Gluten-Free Baking Mixes 10% Off
Glutenull Granola 15$ Off
Pomme Natural Market November Gluten-Free Flyer
View Pomme Natural Market’s Complete November Flyer
Our Vancouver Island location, Pomme Nanaimo, has been selected in Nanaimo News Bulletin’s Best of the City vote for six years running! We’re proud to offer Nanaimo and the surrounding region the most healthy and ethically sourced groceries, supplements and vitamins we can find. We’re constantly inspired by our local community, and we jump at every opportunity to work with our awesome Vancouver and Gulf Island growers and producers!
Pomme Natural Market has been voted voted Nanaimo’s Best Health Food Store in the
Nanaimo News Bulletin’s Best of the City for SIX years running!
Pomme strives to provide gluten-free shoppers with as many options — and as much support — as possible to help them make the best choices for their lives, sticking to fundamental ethical and nutritional values when deciding what makes it to their shelves. Never hesitate to ask for information or advice while you shop!
Pomme researches every company they work with. Starting off with some simple no’s: no artificial colours, flavours or sweeteners are allowed in our markets, beyond that a focus on local and Canadian vendors, the uniqueness of products, the quality of ingredients, and the ethics of the companies. They listen to customers’ recommendations — to make sure we’re getting the best of the best!
Pomme Natural Market in Coquitlam
Pomme PoCo is our first and biggest Pomme! We offer the Tri-Cities a huge selection of ethically selected, super healthy groceries, certified organic produce, and excellent vitamins and supplements—as well as a wide range of natural home and kitchenware! We have a natural deli packed full of fresh, ready-to-eat meals, snacks and treats. We use the same top quality, organic and grass fed ingredients you’ll find in our aisles for our made-in-house deli foods.
Art of Slow Food TWO Gluten-Free Sourdough Workshops!
• Saturday, January 6. 4 – 6pm
• Sunday, January 7. 4 – 6pm
• Art of Slow Food Bakery #140 – 780 Fisgard Street in Victoria
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!
Pre-register:
- via e-transfer: thebakeratthearofslowfood.com
- in person at the bakery Tuesday – Sunday 10am to 4pm
- PM via Facebook
• 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
- Thursdayas – Sidney Market
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.
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.
Art of Slow Food TWO Gluten-Free Sourdough Workshops!
• Saturday, January 6. 4 – 6pm
• Sunday, January 7. 4 – 6pm
• Art of Slow Food Bakery #140 – 780 Fisgard Street in Victoria
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!
Pre-register:
- via e-transfer: thebakeratthearofslowfood.com
- in person at the bakery Tuesday – Sunday 10am to 4pm
- PM via Facebook
• 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
- Thursdayas – Sidney Market
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.
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.
Art of Slow Food Gluten-Free Sourdough Workshops!
• Saturday, March 9 4 – 6pm
• Art of Slow Food Bakery #140 – 780 Fisgard Street in Victoria
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!
Pre-register:
- via e-transfer: thebakerattheartofslowfood.com
- Kaitlin asks, “When you pre-register via e-transfer, don’t forget to email her the name(s) involved so I can get you on the list!”
- in person at the bakery Tuesday – Sunday 10am to 4pm
- PM via Facebook
• 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
- Thursdays – Sidney Market
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.
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.