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!
- 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 – 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.
Where to Find Art of Slow! Retailers, Coffee Shops, Farmer’s Markets & More!
• Contact form • thebaker@theartofslowfood.com • 902.476.7732
• theartofslowfood.com • Facebook • Instagram
• View The Art of Slow Food Photo Gallery
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.
Thursday August 18 & 25 and September 1st only. 5:30 – 8:30pm
- 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
Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!
TUESDAY – SUNDAY 10am – 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.
Where to Find Art of Slow! Retailers, Coffee Shops, Farmer’s Markets & More!
• Contact form • thebaker@theartofslowfood.com • 902.476.7732
• theartofslowfood.com • Facebook • Instagram
• View The Art of Slow Food Photo Gallery
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.
Thursday August 18 & 25 and September 1st only. 5:30 – 8:30pm
- 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
Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!
TUESDAY – SUNDAY 10am – 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.
Where to Find Art of Slow! Retailers, Coffee Shops, Farmer’s Markets & More!
• Contact form • thebaker@theartofslowfood.com • 902.476.7732
• theartofslowfood.com • Facebook • Instagram
• View The Art of Slow Food Photo Gallery
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.
- 2nd Wednesdays – Oak Bay Night Market July, August & September
- Saturdays – Duncan’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!
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.
Where to Find Art of Slow! Retailers, Coffee Shops, Farmer’s Markets & More!
• Contact form • thebaker@theartofslowfood.com • 902.476.7732
• theartofslowfood.com • Facebook • Instagram
• View The Art of Slow Food Photo Gallery
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 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.
- 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 – 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.
Where to Find Art of Slow! Retailers, Coffee Shops, Farmer’s Markets & More!
• Contact form • thebaker@theartofslowfood.com • 902.476.7732
• theartofslowfood.com • Facebook • Instagram
• View The Art of Slow Food Photo Gallery
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.
Thursday August 18 & 25 and September 1st only. 5:30 – 8:30pm
- 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
Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!
TUESDAY – SUNDAY 10am – 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.
Where to Find Art of Slow! Retailers, Coffee Shops, Farmer’s Markets & More!
• Contact form • thebaker@theartofslowfood.com • 902.476.7732
• theartofslowfood.com • Facebook • Instagram
• View The Art of Slow Food Photo Gallery
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.
- 2nd Wednesdays – Oak Bay Night Market July, August & September
- Saturdays – Duncan’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!
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.
Where to Find Art of Slow! Retailers, Coffee Shops, Farmer’s Markets & More!
• Contact form • thebaker@theartofslowfood.com • 902.476.7732
• theartofslowfood.com • Facebook • Instagram
• View The Art of Slow Food Photo Gallery
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 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.
- 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 – 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.
Where to Find Art of Slow! Retailers, Coffee Shops, Farmer’s Markets & More!
• Contact form • thebaker@theartofslowfood.com • 902.476.7732
• theartofslowfood.com • Facebook • Instagram
• View The Art of Slow Food Photo Gallery
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.
Thursday August 18 & 25 and September 1st only. 5:30 – 8:30pm
- 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
Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!
TUESDAY – SUNDAY 10am – 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.
Where to Find Art of Slow! Retailers, Coffee Shops, Farmer’s Markets & More!
• Contact form • thebaker@theartofslowfood.com • 902.476.7732
• theartofslowfood.com • Facebook • Instagram
• View The Art of Slow Food Photo Gallery
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.
- 2nd Wednesdays – Oak Bay Night Market July, August & September
- Saturdays – Duncan’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!
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.
Where to Find Art of Slow! Retailers, Coffee Shops, Farmer’s Markets & More!
• Contact form • thebaker@theartofslowfood.com • 902.476.7732
• theartofslowfood.com • Facebook • Instagram
• View The Art of Slow Food Photo Gallery
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 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.
- 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 – 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.
Where to Find Art of Slow! Retailers, Coffee Shops, Farmer’s Markets & More!
• Contact form • thebaker@theartofslowfood.com • 902.476.7732
• theartofslowfood.com • Facebook • Instagram
• View The Art of Slow Food Photo Gallery
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.
Thursday August 18 & 25 and September 1st only. 5:30 – 8:30pm
- 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
Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!
TUESDAY – SUNDAY 10am – 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.
Where to Find Art of Slow! Retailers, Coffee Shops, Farmer’s Markets & More!
• Contact form • thebaker@theartofslowfood.com • 902.476.7732
• theartofslowfood.com • Facebook • Instagram
• View The Art of Slow Food Photo Gallery
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.
- 2nd Wednesdays – Oak Bay Night Market July, August & September
- Saturdays – Duncan’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!
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.
Where to Find Art of Slow! Retailers, Coffee Shops, Farmer’s Markets & More!
• Contact form • thebaker@theartofslowfood.com • 902.476.7732
• theartofslowfood.com • Facebook • Instagram
• View The Art of Slow Food Photo Gallery
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 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.
- 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 – 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.
Where to Find Art of Slow! Retailers, Coffee Shops, Farmer’s Markets & More!
• Contact form • thebaker@theartofslowfood.com • 902.476.7732
• theartofslowfood.com • Facebook • Instagram
• View The Art of Slow Food Photo Gallery
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.
Thursday August 18 & 25 and September 1st only. 5:30 – 8:30pm
- 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
Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!
TUESDAY – SUNDAY 10am – 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.
Where to Find Art of Slow! Retailers, Coffee Shops, Farmer’s Markets & More!
• Contact form • thebaker@theartofslowfood.com • 902.476.7732
• theartofslowfood.com • Facebook • Instagram
• View The Art of Slow Food Photo Gallery
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.
- 2nd Wednesdays – Oak Bay Night Market July, August & September
- Saturdays – Duncan’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!
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.
Where to Find Art of Slow! Retailers, Coffee Shops, Farmer’s Markets & More!
• Contact form • thebaker@theartofslowfood.com • 902.476.7732
• theartofslowfood.com • Facebook • Instagram
• View The Art of Slow Food Photo Gallery
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 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.
- 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 – 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.
Where to Find Art of Slow! Retailers, Coffee Shops, Farmer’s Markets & More!
• Contact form • thebaker@theartofslowfood.com • 902.476.7732
• theartofslowfood.com • Facebook • Instagram
• View The Art of Slow Food Photo Gallery
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.
- Experience downtown Parksville like never before!
- 150+ Vendors! Live entertainment!
- Tuesdays, June 14th to August 30th, 6 – 9pm
- El Faro will be there across from Scotia Bank at 109 Craig St
- Selling El Faro 100% Gluten-Free, Vegan All-Purpose Flour (scroll down for info)
- A revolving selection of 100% Gluten-Free Cornish Pasties, Donuts and more!
Summer-by-the-Sea • Facebook • Instagram • Twitter
El Faro Fusion 100% Gluten-Free Restaurant has moved from Pender Island to Parksville! Find them at 631 Island Highway E!
Facebook • Instagram • elfarofusion@yahoo.com • 250-951-6224
HOURS: Thurs 4-8 • Fri + Sat 12-8 • Sun 12-5
Newsletter – sign up at elfarofusion@yahoo.com
“We put love in our food and it comes back to us! If you’re one of life’s adventurers, you will always be welcome at El Faro.”
About El Faro
“At El Faro, we create 100% gluten-free, naturally hand-crafted fusion cuisine. We believe that good food heals the body as well as the soul. All our dishes are vibrant, delicious, fresh and fun and made with locally sourced, organic and sustainable ingredients.”
- “We stopped in on Sunday and this place is great. At first we drove right past it, the outside doesn’t jump out at you as a restaurant. Don’t let that fool you, the food was outstanding. To me, the hallmark of a good/great celiac eatery is that as you eat your food, you would never know that everything is gluten free. Four of us weren’t celiac and the meal was delicious. Any time we venture as far north as Nanaimo, we’ll be taking a detour through Parksville to eat here, we barely scratched the surface of the menu.”
Sample Food Menu (selection may vary)
- Mesclun Salad • El Faro Signature Salad • Tostada Salad
- Sides • Fresh Cornbread • House-made Tortilla Chips • House-made Salsa
- Fish & Chips • Bliss Bowl • Traditional Poutine • Epic Poutine
- Bone Broth • Tortilla Soup • Tostada
- Tacos: 6″ Organic Non-GMO Corn Tortilla: Bean and Cheese • Free Range Chicken • Steak Taco • Vegetarian Taco • Asian • Hawaiian Chicken Taco Inspired Taco • Fish Taco
- Korean BBQ Beef Bowl • Teriyaki Fish Bowl • Rock Cod
- Nachos – Vegetarian • Hawaiian
- Desserts – handmade daily, exclusively in-house: Bailey’s Infused Chocolate Mousse • Vegan Donut
El Faro Gluten Free Flour – Artisan Blend – Hand-crafted in Small Batches.
- “Your flour has given me my life back. I can bake again for the first time in years, confidently.”
Watch the El Faro Flour video!
Secret El Faro Flour Scone Recipe!
From desserts to scones to fish & chips, El Faro’s Flour Blend forms the foundation of all of the baking at El Fusion’s 100% gluten-free restaurant. Now we can enjoy their artisan mix in our own kitchens!
“From hard times come small gifts. In the spring of 2019 we formulated our gluten free flour and then sidelined the project. During Covid we couldn’t find our favourite gluten-free flour and everything we tried just didn’t measure up to our expectations in creating our favourite baked goods.”
“We pulled out the formula we created and made our favourite scones with it. We nailed it!! The quality, taste and texture were beyond our wildest dreams for anything gluten free. We then shared it with our valued customers and friends for feedback and their overwhelming positive feedback and encouragement led us to you!! We are so excited for you to try our flour for all of your baking adventures!”
…….
“Today I made one of my favourite recipes that I haven’t been able to make for years … Toblerone Shortbread. Oh my goodness, they turned out so well! You’ve restored my faith in baking. Thank you so much!”
“We would love to hear from you. Please feel free to share your baking adventures with us at elfarofusion@yahoo.com“
Testimonials
“Little by little I am working through my favourite cookie recipes now using your flour. Nothing but success! These ones are particularly good, ginger crinkles! They turned out better than ever. With your flour I am actually thoroughly enjoying baking (and eating) my gluten-free treats again!”
Ingredients: Brown Rice Flour, White Rice Flour, Tapioca Starch, Potato Starch, Sorghum Flour, Sweet Rice Flour, Arrowroot Starch and Xanthan Gum.
Carrying Retailers
- Beauregard Cafe & Provisions (Brentwood Bay)
- Chemainus Health Food Store
- Country Grocer (Salt Spring Island)
- Door Way Drop (Greater Victoria)
- El Faro Restaurant
- Fairway Market (Quadra)
- Farmgate Store (Mayne Island)
- Five Star Wholesale (Parksville)
- Gaia Grocery (Tofino)
- Heaven on Earth (Qualicum)
- Lifestyle Markets (Douglas Street)
- London Drugs (Colwood, Tillicum, Quadra & Yates)
- Market on Millstream (Langford)
- Market on Yates (Victoria)
- Old Farm Market (Victoria)
- Pepper’s Foods (Cadboro Bay)
- Pomme Natural Market (Nanaimo)
- Surplus Sam’s (Burnaby)
- Tru Value Foods (Pender Island)
Thursday August 18 & 25 and September 1st only. 5:30 – 8:30pm
- 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
Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!
TUESDAY – SUNDAY 10am – 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.
Where to Find Art of Slow! Retailers, Coffee Shops, Farmer’s Markets & More!
• Contact form • thebaker@theartofslowfood.com • 902.476.7732
• theartofslowfood.com • Facebook • Instagram
• View The Art of Slow Food Photo Gallery
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.
- 2nd Wednesdays – Oak Bay Night Market July, August & September
- Saturdays – Duncan’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!
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.
Where to Find Art of Slow! Retailers, Coffee Shops, Farmer’s Markets & More!
• Contact form • thebaker@theartofslowfood.com • 902.476.7732
• theartofslowfood.com • Facebook • Instagram
• View The Art of Slow Food Photo Gallery
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 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.
