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!
Gluten Free Expo is Canada’s largest gluten free event. Discover, Sample, and Save on hundreds of Gluten Free Products while learning from leading experts.
January 14 & 15. 10am to 4pm
Vancouver Conference Centre 1055 Canada Place
Website • Facebook • Instagram • Twitter
Tickets $20 per day. 12 & under FREE.
- Expo pricing – plan to spend!
- Leading experts educate & answer questions
- Children’s play area and so much more
OUR FAVES WILL BE THERE!
Silver Sponsor Alkeme Artisan Bakery – Specializing in Gluten-Free Sourdough – Booth 309
Alkeme is a family-owned, gluten-free, nut-free bakery dedicated to crafting wildly fermented sliced breads, buns, bagels & pizza crusts. Employing a centuries-old sourdough bread process, Alkeme’s products offer a hearty and wholesome texture, crunchy exterior and a soft, spongy interior.
Made with ancient grain blend (sorghum, millet and tapioca), arrowroot powder, water, sour-dough starter culture, psyllium husk, coconut sugar and sea salt. The most important ingredient is time. Learn more here …
• thisisalkeme.com • Facebook • Instagram
Bronze Sponsor – O’Doughs Too Good to Be Gluten Free – Booth 116
O’Doughs provides healthful, high quality, soft, gluten-free savoury bagels, bread & buns made with wholesome, nutritious ingredients – from their family to yours. Learn more here …
ODoughs.com • Where to buy O’Dough’s • Recipe Ideas • eatwell@odoughs.com • Facebook • Twitter • Pinterest
CHOOSE FROM ALL OF THEIR DELICIOUS PRODUCTS • RESTAURANTS DO!
Taco Revolution – IXIM Foods – Tortillas, Seasonings, Salsas & More – Booth 409
If you’re in love with the fixings from Taco Revolution’s 100% Gluten-Free Food Truck, here’s your chance to enjoy their fresh IXIM tortillas and authentic Mexican spices, salsas, bean dips and taco fillings in your own home! All 100% gluten free!
Sample hand-made tortilla chips & hot sauce.
Expo Pricing on Taco Night and Chorizo Spice Mix, Revolucion Hot Sauce, Xocolatl (Mayan hot chocolate), Pico de Gallo Salsa, Tortillas and Taco Fillings – while quantities last!
ixim.ca • info@ixim.ca • Facebook • Twitter
IXIM Mexican Foods is Cowichan Valley’s own locally produced, fresh corn tortilla maker. Ixim tortillas contain only heirloom (non-GMO) corn, water, and lime; no artificial fillers, preservatives, or unnatural genetically modified ‘frankencorn’ like most tortillas you find in stores.
Corn Tortilla Chips • Fresh Corn Tortillas 100% gluten-free
Seasonings – Chorizo Spice Mix • Taco Seasoning Mix • Nun’s Mistake Mole
Salsas – fresh sauce. Ideal for dipping. – Fresh Tomato Salsa, Medium or Spicy Heat
Pico de Gallo – fresh, raw vegetables, never cooked. Ideal as a salad or a filling – Mild or Medium Heat
El Faro Gluten-Free, Vegan All-Purpose Flour. Hand-crafted in Small Batches in Parksville, Vancouver Island – Booth 613
From desserts to scones to fish & chips, El Faro’s Flour Blend forms the foundation of all of the baking at El Faro Fusion’s 100% Gluten-Free Restaurant. Now we can enjoy their artisan mix in our own kitchens! Learn more here!
- Ingredients: Brown Rice Flour, White Rice Flour, Tapioca Starch, Potato Starch, Sorghum Flour, Sweet Rice Flour, Arrowroot Starch and Xanthan Gum.
Expo Pricing – mention The Celiac Scene and enjoy a 10% discount!
elfaromarket.com • Facebook • Instagram • elfarofusion@yahoo.com • 250-951-6224 • Order via Amazon
Watch the El Faro Flour video!
Secret El Faro Flour Scone Recipe!
Wise Bites Plant-Based Quinoa Snacks Way of the Future!
You want something sweet, but you also want to make smarter choices about what you want to eat. Wise Bites lets you have it both ways. Sweetened mostly with pure fruit so you get all the taste and none of the guilt.
Wise Bites are a take-anywhere snack made with nutritious pure oats. Lightly sweetened with dried fruit. Re-sealable bag keeps them fresh.
- Certified Gluten-Free • Non-GMO Verified • Certified Vegan • Certified Kosher.
- Top 11 Allergen-Free – NO gluten, peanuts, nuts, sesame, dairy, eggs, soy, fish, crustaceans/shellfish, mustard or sulfites • Casein-free • Yeast-free • High in Protein and Fibre • Low in Sugar and Fat.
Gluten Free Expo is Canada’s largest gluten free event. Discover, Sample, and Save on hundreds of Gluten Free Products while learning from leading experts.
January 14 & 15. 10am to 4pm
Vancouver Conference Centre 1055 Canada Place
Website • Facebook • Instagram • Twitter
Tickets $20 per day. 12 & under FREE.
- Expo pricing – plan to spend!
- Leading experts educate & answer questions
- Children’s play area and so much more
OUR FAVES WILL BE THERE!
Silver Sponsor Alkeme Artisan Bakery – Specializing in Gluten-Free Sourdough – Booth 309
Alkeme is a family-owned, gluten-free, nut-free bakery dedicated to crafting wildly fermented sliced breads, buns, bagels & pizza crusts. Employing a centuries-old sourdough bread process, Alkeme’s products offer a hearty and wholesome texture, crunchy exterior and a soft, spongy interior.
Made with ancient grain blend (sorghum, millet and tapioca), arrowroot powder, water, sour-dough starter culture, psyllium husk, coconut sugar and sea salt. The most important ingredient is time. Learn more here …
• thisisalkeme.com • Facebook • Instagram
Bronze Sponsor – O’Doughs Too Good to Be Gluten Free – Booth 116
O’Doughs provides healthful, high quality, soft, gluten-free savoury bagels, bread & buns made with wholesome, nutritious ingredients – from their family to yours. Learn more here …
ODoughs.com • Where to buy O’Dough’s • Recipe Ideas • eatwell@odoughs.com • Facebook • Twitter • Pinterest
CHOOSE FROM ALL OF THEIR DELICIOUS PRODUCTS • RESTAURANTS DO!
Taco Revolution – IXIM Foods – Tortillas, Seasonings, Salsas & More – Booth 409
If you’re in love with the fixings from Taco Revolution’s 100% Gluten-Free Food Truck, here’s your chance to enjoy their fresh IXIM tortillas and authentic Mexican spices, salsas, bean dips and taco fillings in your own home! All 100% gluten free!
Sample hand-made tortilla chips & hot sauce.
Expo Pricing on Taco Night and Chorizo Spice Mix, Revolucion Hot Sauce, Xocolatl (Mayan hot chocolate), Pico de Gallo Salsa, Tortillas and Taco Fillings – while quantities last!
ixim.ca • info@ixim.ca • Facebook • Twitter
IXIM Mexican Foods is Cowichan Valley’s own locally produced, fresh corn tortilla maker. Ixim tortillas contain only heirloom (non-GMO) corn, water, and lime; no artificial fillers, preservatives, or unnatural genetically modified ‘frankencorn’ like most tortillas you find in stores.
Corn Tortilla Chips • Fresh Corn Tortillas 100% gluten-free
Seasonings – Chorizo Spice Mix • Taco Seasoning Mix • Nun’s Mistake Mole
Salsas – fresh sauce. Ideal for dipping. – Fresh Tomato Salsa, Medium or Spicy Heat
Pico de Gallo – fresh, raw vegetables, never cooked. Ideal as a salad or a filling – Mild or Medium Heat
El Faro Gluten-Free, Vegan All-Purpose Flour. Hand-crafted in Small Batches in Parksville, Vancouver Island – Booth 613
From desserts to scones to fish & chips, El Faro’s Flour Blend forms the foundation of all of the baking at El Faro Fusion’s 100% Gluten-Free Restaurant. Now we can enjoy their artisan mix in our own kitchens! Learn more here!
- Ingredients: Brown Rice Flour, White Rice Flour, Tapioca Starch, Potato Starch, Sorghum Flour, Sweet Rice Flour, Arrowroot Starch and Xanthan Gum.
Expo Pricing – mention The Celiac Scene and enjoy a 10% discount!
elfaromarket.com • Facebook • Instagram • elfarofusion@yahoo.com • 250-951-6224 • Order via Amazon
Watch the El Faro Flour video!
Secret El Faro Flour Scone Recipe!
Wise Bites Plant-Based Quinoa Snacks Way of the Future!
You want something sweet, but you also want to make smarter choices about what you want to eat. Wise Bites lets you have it both ways. Sweetened mostly with pure fruit so you get all the taste and none of the guilt.
Wise Bites are a take-anywhere snack made with nutritious pure oats. Lightly sweetened with dried fruit. Re-sealable bag keeps them fresh.
- Certified Gluten-Free • Non-GMO Verified • Certified Vegan • Certified Kosher.
- Top 11 Allergen-Free – NO gluten, peanuts, nuts, sesame, dairy, eggs, soy, fish, crustaceans/shellfish, mustard or sulfites • Casein-free • Yeast-free • High in Protein and Fibre • Low in Sugar and Fat.
- 2nd Wednesdays – Oak Bay Night Market July 12 , August 9 & September 13
- Thursdays • Sidney Street Market
- Saturdays – Duncan’s Farmer’s Market
- Saturdays – Moss Street Market
NEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!
TUESDAY – SUNDAY 10am – 3pm
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 12 , August 9 & September 13
- Thursdays • Sidney Street Market
- Saturdays – Duncan’s Farmer’s Market
- Saturdays – Moss Street Market
NEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!
TUESDAY – SUNDAY 10am – 3pm
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 4 – 8pm. June 12, July 10, August 14 & September 12 from 4-8pm
- Thursdays • Sidney Street Market
- Saturdays – Duncan’s Farmer’s Market
- Saturdays – Moss Street Market
NEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!
TUESDAY – SUNDAY 10am – 3pm
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 12 , August 9 & September 13
- Thursdays • Sidney Street Market
- Saturdays – Duncan’s Farmer’s Market
- Saturdays – Moss Street Market
NEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!
TUESDAY – SUNDAY 10am – 3pm
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 12 , August 9 & September 13
- Thursdays • Sidney Street Market
- Saturdays – Duncan’s Farmer’s Market
- Saturdays – Moss Street Market
NEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!
TUESDAY – SUNDAY 10am – 3pm
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 4 – 8pm. June 12, July 10, August 14 & September 12 from 4-8pm
- Thursdays • Sidney Street Market
- Saturdays – Duncan’s Farmer’s Market
- Saturdays – Moss Street Market
NEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!
TUESDAY – SUNDAY 10am – 3pm
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 12 , August 9 & September 13
- Thursdays • Sidney Street Market
- Saturdays – Duncan’s Farmer’s Market
- Saturdays – Moss Street Market
NEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!
TUESDAY – SUNDAY 10am – 3pm
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 12 , August 9 & September 13
- Thursdays • Sidney Street Market
- Saturdays – Duncan’s Farmer’s Market
- Saturdays – Moss Street Market
NEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!
TUESDAY – SUNDAY 10am – 3pm
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 4 – 8pm. June 12, July 10, August 14 & September 12 from 4-8pm
- Thursdays • Sidney Street Market
- Saturdays – Duncan’s Farmer’s Market
- Saturdays – Moss Street Market
NEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!
TUESDAY – SUNDAY 10am – 3pm
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 12 , August 9 & September 13
- Thursdays • Sidney Street Market
- Saturdays – Duncan’s Farmer’s Market
- Saturdays – Moss Street Market
NEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!
TUESDAY – SUNDAY 10am – 3pm
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 12 , August 9 & September 13
- Thursdays • Sidney Street Market
- Saturdays – Duncan’s Farmer’s Market
- Saturdays – Moss Street Market
NEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!
TUESDAY – SUNDAY 10am – 3pm
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 4 – 8pm. June 12, July 10, August 14 & September 12 from 4-8pm
- Thursdays • Sidney Street Market
- Saturdays – Duncan’s Farmer’s Market
- Saturdays – Moss Street Market
NEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!
TUESDAY – SUNDAY 10am – 3pm
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 4 – 8pm. June 12, July 10, August 14 & September 12 from 4-8pm
- Thursdays • Sidney Street Market
- Saturdays – Duncan’s Farmer’s Market
- Saturdays – Moss Street Market
NEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!
TUESDAY – SUNDAY 10am – 3pm
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 4 – 8pm. June 12, July 10, August 14 & September 12 from 4-8pm
- Thursdays • Sidney Street Market
- Saturdays – Duncan’s Farmer’s Market
- Saturdays – Moss Street Market
NEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!
TUESDAY – SUNDAY 10am – 3pm
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 4 – 8pm. June 12, July 10, August 14 & September 12 from 4-8pm
- Thursdays • Sidney Street Market
- Saturdays – Duncan’s Farmer’s Market
- Saturdays – Moss Street Market
NEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!
TUESDAY – SUNDAY 10am – 3pm
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 4 – 8pm. June 12, July 10, August 14 & September 12 from 4-8pm
- Thursdays • Sidney Street Market
- Saturdays – Duncan’s Farmer’s Market
- Saturdays – Moss Street Market
NEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!
TUESDAY – SUNDAY 10am – 3pm
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.
