The Joy of Gluten Free is a wheat free, rye free, barley free commercial kitchen facility for baked goods and catering including bulk flours (soon to come), artisan bread, cakes, pastries and lunch items (soon to come).
The Joy of Gluten Free prepares fabulous food everybody loves. Founded on 6 years of intense recipe creation and research we vow to achieve the highest standards in both taste and nutrition. Tantalizing your senses and taste buds with fresh baked bread, crepes, cakes, buns, sweets and pastries all made on the premises. For cooks there is a selection of gluten free flours, pastas and gourmet items. If you thought gluten-free was just for those who needed it, we guarantee we'll change your mind about wanting it. With our open concept kitchen on site and our selection of food we hope that we truly will convert you over to a gluten free lifestyle filled with joy. We also have some selections for dairy free, egg free, vegan lifestyles.
We are a peanut free facility. We use almonds in some of our baking. We do not use soy oil or soy flour. We use hershey's chocolate and crystal lactose free margarine in some products; both these contain soy lecithin. We use "Only Oats" in some of our baked goods as clearly indicated in the store. Those baked goods (date squares, oatmeal cookies, apple crumble squares, chocolate macaroons) are therefore considered wheat free, rye free and barley free but not gluten-free. For information on allowable oats in a Celiac diet please refer to: http://www.celiac.ca/Articles/PABoats.html Current labeling laws in Canada prohibit the use of a gluten-free label on any oats.
In the kitchen: Susan Phipps and Michael Cook (production manager)
Phone: 613-907-1252
Email: thejoyofglutenfree@gmail.com
Blog: www.thejoyofglutenfree.blogspot.com
Website: Under construction: www.thejoyofglutenfree.com
On Facebook: The Joy of Gluten Free - daily menu posted on f/b
On Twitter: Joyofglutenfree
Open 10-6 Tuesday - Saturday
Open 11-4 Sundays
Closed Mondays
Tuesday, January 31, 2012
Thursday, January 26, 2012
Tuesday, January 24, 2012
Announcing our New Bakery!!!!!
250 Greenbank Rd. - close to Huntclub in the Mall where the Tim Hortons and the Metro is. We will be located right next to M&M Meat Shop. Did you catch us on "A" Chanel this morning? thejoyofglutenfree@gmail.com is our interum email for the moment as we are busily getting all the renovations done (and I thought a house was a big deal - 1500 square feet from the floors up). With a lot of help we are getting there and plan to be open just before Valentine's - Feb. 7th or so. Our hours will be Tues-Sat from 10am-6pm and Sunday from noon-5pm. Check out more photos and news updates on our facebook page: the Joy of Gluten Free. We will be looking forward to making you bread, crepes, muffins, buns, sandwiches, sweets, cakes, cookies, desserts, and meals once the bakery side of things gets up and running. For commercial inquiries please contact Susan at pce@magma.ca Thanks everyone for making this happen!
Saturday, October 22, 2011
Wed, Nov. 2nd - new session of cooking classes starting - $200/6classes/includes food
This is our 15th session. New recipes. Great ideas. Wonderful food. If it should have had wheat, we make it gluten free. Where's the bread? Have we got bread items....in pretty much every class, whether it's a wrap, a bagel, a bun, a pizza. White sauces, homemade perogies this session, pastry crust, fish and chips. Egg rolls in the appetizer class. Around 40 recipes get made in the 6 sessions. All in my dedicated Gluten-Free teaching kitchen in the Glebe. Join us.
Wed. Nov. 2 - Appetizers (includes egg rolls and wraps this session)
Mon. Nov. 7 - Breakfasts (includes bagels this session)
Wed. Nov. 9 - Cakes and Cookies (includes shortbread this session)
Mon. Nov. 14 - Main Dishes (includes fish and chips and perogies)
Wed. Nov. 16 - Breads (includes pizza)
Mon. Nov. 21 - Desserts (includes tri-level brownies this session)
register at pce@magma.ca or call 613-237-1515
People who complete this class typically no longer cheat on their diet and have the entire family eating the same meals afterwards.
Class time is from 7:00pm - 9:30pm
*Please note that if you wish to take one class only the cost is $65. per class and includes a Q/A session from 6:30-7:00pm
Private classes are 3 hours and cost $200 (for up to 2 people - each additional person is $75) in my kitchen. Menu is specially selected.
Dinner party classes are $300. in your home
Catering available. Private baking available.
If you are only able to make either a Monday or Wednesday please contact me to work out the schedule with the next class that's up and coming.
If you would like to join once the class has already started, with availability you may do so and add the next classes into your missed ones.
Please see a large selection of samples of what we have made in class over the years on our facebook page: The Joy of Gluten Free. It should be open for public viewing: http://www.facebook.com/#!/pages/The-Joy-of-Gluten-Free/115895621816236 Like us. Help spread the word!!
There are some special surprises planned to participants this session. We have been working hard on several business projects. Join us. Smiles, Susan
Wed. Nov. 2 - Appetizers (includes egg rolls and wraps this session)
Mon. Nov. 7 - Breakfasts (includes bagels this session)
Wed. Nov. 9 - Cakes and Cookies (includes shortbread this session)
Mon. Nov. 14 - Main Dishes (includes fish and chips and perogies)
Wed. Nov. 16 - Breads (includes pizza)
Mon. Nov. 21 - Desserts (includes tri-level brownies this session)
register at pce@magma.ca or call 613-237-1515
People who complete this class typically no longer cheat on their diet and have the entire family eating the same meals afterwards.
Class time is from 7:00pm - 9:30pm
*Please note that if you wish to take one class only the cost is $65. per class and includes a Q/A session from 6:30-7:00pm
Private classes are 3 hours and cost $200 (for up to 2 people - each additional person is $75) in my kitchen. Menu is specially selected.
Dinner party classes are $300. in your home
Catering available. Private baking available.
If you are only able to make either a Monday or Wednesday please contact me to work out the schedule with the next class that's up and coming.
If you would like to join once the class has already started, with availability you may do so and add the next classes into your missed ones.
Please see a large selection of samples of what we have made in class over the years on our facebook page: The Joy of Gluten Free. It should be open for public viewing: http://www.facebook.com/#!/pages/The-Joy-of-Gluten-Free/115895621816236 Like us. Help spread the word!!
There are some special surprises planned to participants this session. We have been working hard on several business projects. Join us. Smiles, Susan
Friday, August 26, 2011
New cooking classes start Sept. 12th
Next set of classes starts Sept. 12th - runs 3 weeks on Mon/Wed. from 7:00-9:30pm in my dedicated gluten-free gourmet teaching kitchen. See the post for summer for cost details. No two classes the same for recipes. $200. for the 6 classes - includes your food. To join: pce@magma.ca or 613-237-1515
Sunday, July 10, 2011
Summer cooking classes - scroll down the page for tons more photos
Tired of tasteless recipes that don't work out? Tired of spending lots of time and money making these things?
I have been creating and researching new gluten free cooking methods for 6 years and teaching for 4. I have taught over 300 classes.
Upon graduating from class participants no longer make two meals and no longer cheat on the diet. A real sense of fun and inspiration is truly absorbed. Flours make sense and nutrition is put first. Cravings are satisfied. Shortcuts to managing your kitchen and shopping are explored.
And the best part according to Alec is that the recipes taste amazing....better than most food he's ever eaten.
My cookbook will have it's launch in Dallas Texas in November. Until then I continue to teach from my gourmet kitchen in the Glebe in Ottawa and can be found at pce@magma.ca or 613-237-1515 www.thejoyofglutenfree.blogspot.com
Next session runs this summer Mon/Wed evening from 6:30-9:00pm. 6 classes are $200. and include all food costs for about 40 recipes. You must pre-register. We will start class as soon as we have enough registrants. Sessions include: Appetizers, Breakfast, Dinner/pasta, Breads/pizza, Cakes and cookies, Desserts. The first 4 include bread type items in each class. We work around the issues of dairy and egg intolerances. I will be previewing a new egg substitute in a banana raspberry loaf for breakfast. Fish and Chips, ravioli and many yeast breads will be on the menus. Gravy/pastry/white sauces. Essentially everything you will need to know to substitute your own recipes and your own kitchen.
Take the trial and error out of g/f cooking. Meet a group of really inspiring people and create delicious food that you will never know is gluten free.
Thank you to all students, you have been such an inspiration over the years to make things better and better and better. We have solved so many technical cooking issues together that I am forever in your debt.
Susan Phipps
gluten free teaching chef
Order taken for pre-made items upon request. The list is only limited by your imagination. All baked goods at similar prices to other specialty stores like Dufflets.
I have been creating and researching new gluten free cooking methods for 6 years and teaching for 4. I have taught over 300 classes.
Upon graduating from class participants no longer make two meals and no longer cheat on the diet. A real sense of fun and inspiration is truly absorbed. Flours make sense and nutrition is put first. Cravings are satisfied. Shortcuts to managing your kitchen and shopping are explored.
And the best part according to Alec is that the recipes taste amazing....better than most food he's ever eaten.
My cookbook will have it's launch in Dallas Texas in November. Until then I continue to teach from my gourmet kitchen in the Glebe in Ottawa and can be found at pce@magma.ca or 613-237-1515 www.thejoyofglutenfree.blogspot.com
Next session runs this summer Mon/Wed evening from 6:30-9:00pm. 6 classes are $200. and include all food costs for about 40 recipes. You must pre-register. We will start class as soon as we have enough registrants. Sessions include: Appetizers, Breakfast, Dinner/pasta, Breads/pizza, Cakes and cookies, Desserts. The first 4 include bread type items in each class. We work around the issues of dairy and egg intolerances. I will be previewing a new egg substitute in a banana raspberry loaf for breakfast. Fish and Chips, ravioli and many yeast breads will be on the menus. Gravy/pastry/white sauces. Essentially everything you will need to know to substitute your own recipes and your own kitchen.
Take the trial and error out of g/f cooking. Meet a group of really inspiring people and create delicious food that you will never know is gluten free.
Thank you to all students, you have been such an inspiration over the years to make things better and better and better. We have solved so many technical cooking issues together that I am forever in your debt.
Susan Phipps
gluten free teaching chef
Order taken for pre-made items upon request. The list is only limited by your imagination. All baked goods at similar prices to other specialty stores like Dufflets.
Bread tips #1
When fluffy bread collapses when you are baking with yeast: Most gf breads require more yeast and water than their non-gf counterparts. As such the yeast rises higher and can not support the weight of the water content in the bread. If the bread is collapsing in on itself or shrinking it most likely needs to rise for less time and have a bit less water in it.
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Buttertart muffins
you will never go back to regular muffins
Pork, Fig, Mushroom Quesadillas
Mouth watering like you would not believe
Blueberry pie
The real deal - just scrumptious
Sorghum French loaf/Classic White bread
fresh for days - light and fluffy, dairy free, egg free sorghum
Cinnamon Raisin Buns
Shared this one. Ate 5 before it. Felt like I had waited my whole life for that moment. Do you know what I mean?
Shortbread
The new recipe - exactly like the old one that had wheat - no wheat - And we are done here.
Irish Soda Bread
Exactly what happened to the raisins???
Apple Pie
My sister Lesley (chef at the Hunt Club in London ON) says granny smith are best. I agree!
Pear Custard with Raspberry Coulis
In Great Grandma Nancekivell's dishes
Ecuadorian Meat Stew with Teff Bread
And that is what I had for lunch. I was just so happy.
Garlic Shrimp
Fast and not to be missed. A feast fit for a King. No a Godess.
Now Famous Brownies
swear they are the best you have ever eaten.
Creamed spinach and little meat patties
I know. I know. I know. But you know what - it is the only meal that every time will bring my 20 year old home for supper. It is really really good.
Mexican Lasagna - leftovers stolen from the fridge by my 20 year old who is not Celiac.
Learn how to get an amazing cream sauce at class.
vegetable tempura
link to A Chanel morning show here
Mexican salad
great for lunch - cream cheese or bean base
lemnn meringue pie with fool proof pastry
Discover hearty soup with mashed plantain - so yum
Feasting on Simple Pleasures
Waffles anyone?
kids are celiac too but no one has to know