Scottsdale, Arizona beckoned to us this winter and we succumbed to the allure of warm temperatures, sunny skies, and the promise of fine dining. But would it be gluten-free fine dining? Eating gluten-free in Denver is relatively easy these days, and I wondered if that would be true in Scottsdale. Read on to find out my picks for best dinner, lunch, and breakfast.
Best Dinner
We had many delicious meals, but the winner —hands down— was Deseo at the Westin Kierland Resort. Imagine my surprise when a server brought bread to our table and I, of course, refused it saying “Thanks, but none for me…I can’t have gluten.” His response? “It’s 100% gluten-free, I promise.” Turns out, it was the Brazilian cheese bread known as Pao de Queijo and they serve it to all guests. I looked around and everyone was happily munching on these delicious little balls, oblivious to the fact that they were gluten-free. So, here is my version of these wonderful little delights.
Brazilian Cheese Balls
Brazilian Cheese Balls
1 ½ cups tapioca flour/starch
¼ teaspoon salt
1 cup milk (best with cow’s milk but I use Living Harvest Original hemp milk)
¼ cup melted butter or buttery spread
½ teaspoon active dry yeast
2 large eggs, divided
½ cup grated Parmesan, Romano, or Asiago cheese
[1] Preheat oven to 375ºF. Generously grease 13×9-inch baking sheet (not nonstick) or line with parchment paper. In medium bowl, whisk together tapioca flour and salt.
[2] Heat milk and butter in medium saucepan and bring to rolling boil. Remove from heat and immediately add flour mixture. Mix quickly with wooden spoon. Cool 5 minutes.
[3]Place mixture in food processor and add yeast, 1 egg, and cheese. Process until mixture is smooth and forms soft dough.
[4]With 1 ½ or 2-inch spring-action metal ice cream scoop, drop 12 balls of dough onto ungreased baking sheet about 2 inches apart. For smoother rolls, roll each into a small ball between your oiled palms. Whisk remaining egg until smooth to make egg wash and then brush on balls for better browning and shinier crust.
[5] Bake 30 to 35 minutes or until balls are lightly browned and crisp. Serve warm. Makes 12 rolls.
Even though this marvelous bread experience at Deseo was the winner, we had another terrific dinner at one of my favorite Scottsdale restaurants, Zinc. The highlight was their special french fries (gluten-free, of course), which immediately after frying are tossed with white truffle oil (it makes then taste a bit garlicky) and a dusting of parsley and of course, salt. I tried to practice restraint, but I could make a meal of this dish. White truffle oil is a bit pricey, but you only use a little at a time, so it’s a great way to add marvelous garlic flavor, minus the actual garlic. Find it at natural food stores and some grocery stores.
Best Lunch
I had heard about the True Food Kitchen, inspired by Dr. Andrew Weil. It turned out to be right near our hotel and it was great. The restaurant offers their own version of ginger ale, which is simply fresh ginger, agave nectar, and soda water. I don’t know the proportions, but it was very refreshing.
Red Quinoa Salad
The gluten-free, vegetarian, and vegan options are clearly marked on the menu so it’s easy to order. I had fish tacos which were very good, but the winner here was what I’ve named Red Quinoa Salad, which was simply arugula (a slightly bitter leafy green), cooked red quinoa (yes, quinoa comes in colors!), pomegranate seeds, Marcona almonds (you could also use blanched almonds), yellow beets, and a lemon-olive oil dressing. It was light, but filling and extremely nutritious considering the fact that quinoa is one of the most nutritious grains on earth with all the essential amino acids.
Arugula is a heavy-hitter in the greens category, and beets and pomegranate seeds offer lots of antioxidants. Lemon juice and olive oil are a very healthy way to dress a salad, but you could use your favorite vinaigrette. When pomegranates aren’t in season, use dried cranberries. The nice thing about this dish is that you can use ingredients in whatever proportions you like, so it is very versatile.
Another restaurant in Scottsdale that deserves mention is Nourish, a completely gluten-free restaurant. Their sweet potato fries were delicious, as were the roasted vegetables. It’s encouraging to see a completely gluten-free restaurant and I hope we see more of them.
Best Breakfast
Breakfast at the hotel’s coffee shop, Nellie Cashman, offered another surprise… gluten-free bread upon request (Food for Life brand). When asked about the gluten-free status of various menus items, our server offered to bring gluten-free toast to our table. Another impressive moment!
My Conclusion?
As it turned out, it was very easy to dine gluten-free in Scottsdale. Naturally, I did my homework before we left to find gluten-free dining places but every restaurant either had gluten-free options clearly marked on the menu or the servers were well-trained to help guests discern which dishes could be made gluten-free. Of course, we have to thank the chefs for their willingness and creativity in making gluten-free meals. Thanks, Scottsdale.
