Tuesday, January 18, 2005

Wow, I haven't posted anything is a while. I updated the restaurant page on Gluten-free Toronto: Magic Oven has a second location at 127 Jefferson Avenue, Toronto, Ontario, M6K 3E4 416.539.0555. It delivers to Liberty Village, Parkdale, Harbourfront, Downtown, Annex, and Roncesvalles. Magic Oven also operates Magical Catering. I also added Fiesta Farms to the Stores page.

10 comments:

zebby said...

i tried a magic oven pizza. i got one that had pesto, sundried tomato, something else i forget. i was hoping it would be like amato pizza. *sob* it was so gross.
have you tried their pizza? can you recommend one that tastes ok? i'm certain i could make better pizza but i'm willing to forgive them for what happened if there's one that tastes good!

i don't get what the problem is with companies that make gluten free bread either. i've already made better gf bread than i've bought, and i've only made 2 loaves EVER. (ok one was a flop but still...i'm new to it) i'm cool with brown rice pasta, it's pretty decent. i'm ok with rice crackers, gf pancakes, cakes, cookies. the pizza and bread thing is hard to take! grr.

Brian said...

I have only had Magic Oven pizza once. I wasn't that taken by it, but neither was I with Il Fornello's, who have since changed the recipe, so maybe it is better now. I don't eat cheese, so the pizza experience is severely circumscribed by that restriction.

Anonymous said...

Lynne here -- for some reason my login isn't working.

I haven't tried Magic Oven, but agree that good pizza is hard to come by. Il Fornello is pretty good, but uses a very different crust. They use a crust by a company called Quejos in Vancouver; Quejos makes the most delicious GF cheese buns using a Brazilian recipe, but the pizza crust isn't as great. I usually make my own pizza, using shells by Glutano -- these have virtually no toppings on them; very scant sauce and cheese -- but I add my own toppings and the crusts get nice and crispy. You should be able to find them frozen in grocery stores that carry glutano products. There is also this mix I've used and I will try to find the name for you; I think Whole Foods has it. It requires some work because you have to put in yeast and let it rise, but it is the closest thing to real pizza I've had.

For bread, the only really good stuff I've had was at Choices food store in Vancouver -- didn't even have to toast it. Kinnikinnick bread is a distant second but the next best; I order several loaves at a time and freeze them, since like most GF bread it is only edible when toasted anyway. Otherwise I agree; you can probably make better bread on your own if you have the time. I hear that Whole Foods in the US has opened GF bakeries in some stores so I am just hoping they do that here, too!

If you like bagels, the sesame ones by Glutano are great when heated or toasted, and the Kinnikinnick New York style ones are pretty good.

zebby said...

yeah, it'd be great to know the name of a pizza crust mix. there's this stuff that a bunch of people in another celiac online community talk about, called chebe, i think it's a brazilian bread mix and it's apparently really good for making bagels, and pizza crusts but i haven't found any in toronto yet. it's possible i've walked right by it though, it's hard to know exactly how the grocery store is going to deal with gf stuff, integrate it, or separate it, freeze it, or refrigerate it.

i don't mind making bread once in awhile on a blizzard day, or if i have some slack time for some odd reason but i totally don't have time to do it on a regular basis.

one thing that is kind of cool about not being able to just eat anything anytime anymore, is that when i'm out, i'm buying fruits & nuts to snack on, instead of crappy fries and bags of chips.

Anonymous said...

Chebe is the same thing as the Quejos bread/pizza crusts -- Il Fornello uses the pizza crusts. They are made with tapioca starch, mainly, and are pretty good although I think the cheese buns are better than the pizza crusts. I wish Quejos would deliver; I am working in Vancouver this summer so I will have to ship a bunch of cheesebuns back here!

I'm going to be up by Whole Foods tomorrow so I'll stop in and see if they have the pizza crust mix so I can let you know the name. It is a lot of work to make, but really good. I can picture the box, but can not for the life of me remember what it is called.

I agree with you on the healthy snacking; my husband and I were just saying a few days ago that we'd probably be needing to watch our weight if it weren't for my GF diet! Unlike most of our friends, we eat dinner at home most nights (even if it is really late, after his work and my school), and rarely eat "junk food." Saves quite a bit of money, too -- even with the higher prices for the GF food, eating out/ordering in all the time would cost a lot more, and you can write off the difference in cost between GF and regular food on your taxes now so we even get a bit of that back.

lynne

Anonymous said...

Well, Whole Food doesn't have the pizza mix -- sorry about that. I thought I'd bought it out here once or twice, but I know we brought a few boxes when we moved so maybe I'm just remembering making it here. If I see it anywhere, I'll let you guys know the name; at the latest, I'll find it in Vancouver this summer.
Lynne

zebby said...

do you have to get a medical certificate every year for the tax break or just once?
how does that work, do you just photocopy it or something and attach it to your taxes?

Brian said...

The tax thing is irritating. You need your a form from your doctor and then you have to keep track of your expenses as compared to "normal" products. You are entitled to claim the difference. See Rev Can for more info:

http://www.cra-arc.gc.ca/tax/individuals/topics/celiac-e.html

Frankly, I haven't bothered. It's too much work and I feel it would make no difference on my tax anyway. Maybe it would be worthwhile for you.

zebby said...

sounds like alot of work, keeping track of "regular" food prices, then keeping receipts of the gf stuff. i wonder how you figure out how to list the price of regular bread. i mean, there's some pretty crappy bread out there for less than a dollar and then there's bread that's 4 bucks.
do you get it all back, or does it just lower your taxable income?

Anonymous said...

The tax thing isn't that bad to figure out -- just choose some regular brands of bread, pasta, whatever, and keep a few receipts for GF stuff. We didn't calculate based on every single different kind of bread or anything (and they don't expect you to -- you also do not need to keep all receipts, just one showing the cost of each type of GF food you're claiming.) We kept receipts showing the cost of the most common food I buy in each category, found the difference between that price and the cost of "normal" food, and then multiplied it by a guess-timated number of items of each food that I buy each year. We just stuck everything into Excel and got the program to do all the calculations. It is true -- you don't get that much back, but I am a student paying rather obscene tuition so every bit helps!

Found a package of the pizza mix downstairs in a box. It is called "Absolutely Good", and is produced by a company called JJB Naturals, Inc. I think this box is one that we brought out when we moved here. I don't know where you'd find it in Toronto, but here is their website: http://jjbnaturals.tripod.com/ I don't know whether they ship or do mail order, but you could contact them and ask for a list of stores in Toronto that sell their products if you want. It really is the best pizza crust mix I've tried. However, it is time-consuming to make so I usually resort to the frozen glutino pizza shells.

Lynne