January 23, 2010

Four Seasons Aviara Gluten Free Buffet *****


I was reading through some of my favorite Gluten Free blogs and at the top of the Gluten Free in San Diego Blog was a post on the Four Seasons Aviara.
The Four Seasons Aviara is now having a monthly gluten free buffet for $29. It is on the first Saturday of every month. The buffet includes an appetizer bar, a salad area, hot entrees, cold entrees and a fabulous dessert bar. EVERYTHING is gluten free (unless marked otherwise). When I went, there were just a couple of sandwiches that were marked as containing gluten, otherwise, everything else was gluten-free. The dessert bar must have had about twenty items on it ranging from flourless chocolate cake, to all kinds of cookies, to chocolate-covered strawberries, to creme brulee and more! Go and bring your appetite, but not your thirst. A small bottle of coke will run you $5 with no refills!
Buffet Hours are from 11:30pm - 2:30pm. The Four Seasons offers a Gluten Free menu everyday upon request. Who wants just a menu when you can have a BUFFET!!!!
  • Take I-5 to Carlsbad
  • Exit at Poinsettia Lane/Aviara Parkway
  • Head (east) at Poinsettia Lane
  • Turn right (south) at Aviara Parkway
  • Turn right (west) at Four Seasons Point and follow signs to Hotel entrance.
Free Parking and Shuttle 7447 Batiquitos Drive, Carlsbad, CA 92011
  • Take I-5 to Carlsbad
  • Exit at Poinsettia Lane/Aviara Parkway
  • Head (east) at Poinsettia Lane
  • Turn right (south) at Batiquitos Drive follow signs to Golf Course entrance.
Four Seasons Aviara 7100 Four Seasons Point - the California Grill Carlsbad, CA 92011 (760) 603-6800 http://www.fourseasons.com/aviara/

Happy eating, learning and living! Gluten Free...

I know I will the first Saturday in Feb for my B-Day weekend!

January 1, 2010



Happy New Year to all you Anti-Glutites!

Did you happen to set a New Years Resolution? I did! I am going on a search for the best Gluten Free doughnut recipe. 

I already started my search and came upon what the blogger, Going Gluten-Free, calls a "Punkin". These lil' Punkin's are such a fabulous little treat. To me they taste like a the funnel cakes you would get at a fair or amusement park. I'm going to try to make them again tonight and top them with with some kind of jam to see how they taste (all the ones from my batch have been eaten!)


Mine for some reason look alot different than the ones from the blog where I got the recipe. Maybe I needed to thin the batter out or maybe it was the Pamelas Mix... either way they were DELICIOUS!


Gluten Free Punkins (with my ingredients)



1½ cup Pamela's Baking and Pancake Mix (Original recipe called for Bob's Red Mill Gluten-Free Flour Mix)

¼ cup Corn Starch

2 tsp Xanthan Gum

2 tsp Baking Powder

¼ tsp Salt ¼ tsp Cinnamon (I rounded this scoop)

½ cup Sugar (a little more is okay, but don't overdo or they'll be too sweet)


3 - Eggs

½ cup Milk (take out 2 tbsp and reserve just incase you need to thin it a little)

¼ tsp Vanilla

Oil for frying Powdered Sugar for coating


Sift dry ingredients together in a bowl.


Using an electric mixer beat together milk and eggs until fluffy.


Add dry ingredients and mix very well.


Allow dough to rest for 20 minutes.


In a deep fryer (Was excited to use my deep fryer I got for Christmas!!!) or deep sauté pan heat 1" of oil to 375 degrees.


After dough has rested, drop by tablespoons full into hot oil. Holes might flip to the next side when first side is complete. Cook for about 2 to 3 minutes per side.


BE CAREFUL that your oil is not too hot...if it is the outside will burn before the inside gets cooked.




Shake in powdered sugar, or powdered sugar mixed with cinnamon to coat the outsides.


Serve with tea or coffee and feel normal. Be careful, they are very addicting.

Happy eating, learning and living! Gluten Free...

What is Celiac Disease?

Celiac disease is a disease of the small intestine. The small intestine is a 22 foot long tube that begins at the stomach and ends at the large intestine (colon). The first 1-1/2 feet of the small intestine (the part that is attached to the stomach) is called the duodenum, the middle part is called the jejunum, and the last part (the part that is attached to the colon) is called the ileum. Food empties from the stomach into the small intestine where it is digested and absorbed into the body. While food is being digested and absorbed, it is transported by the small intestine to the colon. What enters the colon is primarily undigested food. In celiac disease, there is an immunological (allergic) reaction within the inner lining of the small intestine to (gluten) that are present in wheat, rye, barley and, to a lesser extent, in oats. The immunological reaction causes inflammation that destroys the lining of the small intestine. This reduces the absorption of dietary nutrients and can lead to symptoms and signs of nutritional, vitamin, and mineral deficiencies.

I found this information at the link below.

BTW I dont claim to be an expert or doctor. This is information I have found or what has worked for me.