I don’t usually think that I’m going to be able to find any specialty gluten free items in Michigan that I wouldn’t be able to find in New York. There were a few highlights this time that were a pleasant surprise over my Christmas break. Next time I will definitely have to do some more research before heading home so I can try all that the mitten has to offer!
They had tamari soy sauce! I had been there before, but figured that they wouldn’t have anything but Kikkoman, so I never asked. This time I was a bit more bold, and it worked out in my favor. Quality sushi that I can eat, without toting around a bottle of soy sauce all night = win!
Now, this was something that I discovered after I had returned to NYC, but it totally shocked me! Buddy’s used to be one of my go-to places for pizza because they have that great Michigan crust like Jet’s pizza, but they have a really great sweet tomato sauce. And Cottage Inn…I used to be able to eat half of a pizza in the time it took to drive it back to my apartment. I’m going to have to go to both places when I go home next and share it with my family.
3. Kroger (!)
I’ve been getting updates throughout the year on the construction of a new Kroger by my house, and I finally got to go and see what all the hubbub was about. Basically, it’s a normal 21st century grocery store – which is great for me because they had a lot more gluten free options! They even have a list on their website of the gluten free Kroger-brand products on their website, and labels on the gf products on their shelves. Plus, they have Redbridge gluten free beer (wayyyy up on the top shelf), so I don’t have to go on a wild goose chase every time I go home (they do have it at Oxford Beverage in Grosse Pointe as well).
I was able to get all of the ingredients to make gluten free Chex mix! It was a huge hit with my family, and I missed the snack-ability of this yummy treat!
Gluten-free Chex Mix
4.5 cups corn Chex
4.5 cups rice Chex
1 cup gluten free Cheerios
1 cup gluten free pretzel twists (I used Glutino)
1 cup mixed nuts
6 T. butter
2 T. Worcestershire sauce (Lea and Perrins is gluten free, so don’t bother buying the specialty stuff)
1 1/2 t. seasoned salt
3/4 t. garlic powder
1/2 t. onion powder
Heat oven to 250°F. In large bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.