Where is Sweet Ali’s Gluten Free Bakery Located?

They say a picture is worth a thousand words. Therefore I hope the many pictures I took at Sweet Ali’s Gluten Free Bakery give you an idea of the awesomeness of this place. This 100% dedicated gluten-free bakery makes just about anything you can imagine.

Cookies? Check. Donuts? Check. Cake and eclairs? Double check. Just where does one find all these amazing gluten-free baked goods? Sweet Ali’s Gluten Free Bakery is located outside of Chicago, in Hinsdale.

Why did Ali Graeme Open a Gluten Free Bakery?

My husband and I arrived early on a Sunday morning. Owner Ali Graeme personally gave me a back end tour of the bakery. Staff were busy making donuts, and these gorgeous blueberry scones, pictured below. Look at the size of those blueberries! HUGE! As others mixed, cut and decorated, Ali shared the “why” behind Sweet Ali’s Gluten Free Bakery.

Ali’s son received a Celiac Disease diagnosis in 2007. At that time, she felt that all the gluten-free options for her son tasted far from excellent. Then, shortly after his diagnosis, her doctors diagnosed her as well. (Please remember Celiac Disease is genetic. Therefore all family members should be tested as well.) What started as a passion for safe baking for her own household blossomed into a business feeding others.

Are Sweet Ali’s Bakery Items Celiac Safe?

Yes, the entire building is gluten free. In addition, all Sweet Ali Gluten Free Bakery items are certified gluten free through the Gluten Free Certification Organization.

Gluten Free Cupcakes are a Sweet Ali’s Specialty

Sweet Ali’s Gluten Free Bakery makes a large assortment of cupcakes. Each week they highlight a “cupcake” of the week. They include seasonal flavors such as pumpkin, as well as creative cupcakes like chai latte, maple bacon and PB & J. I bought a hot chocolate cupcake (topped with marshmallows) and carrot cake cupcake for my parents.

When I returned the following weekend for the Mend Hunger fundraiser, I sampled the confetti cupcakes for myself. Sweet Ali’s Gluten Free Bakery was honored at that event for donating money to Mend Hunger, which provides food allergy friendly products to 29 different food pantries in the Chicagoland area.

Sweet Ali’s Gluten Free Bakery contains such a wide variety of items. When one walks into the store, your eyes first fall upon a table covered in an assortment of goodies. Apple cakes, pound cakes and toffee bars immediately tempt your taste buds.

One the day we visited, a large bowl of marshmallow treats sat in plain view. I love feasting my eyes on their decorated cut out cookies. Aren’t they just beautiful? I could easily “gobble, gobble” them all!

Their Gluten Free Cinnamon Rolls are Amazing

However, the big draw at Sweet Ali’s Gluten Free Bakery continues to be their cinnamon buns. We purchased a package of these for my parents, who had been watching our dogs. My dad’s review was that they “were to die for!”

You can find these amazing sweets in their stores, at Egg Harbor Cafes in the greater Chicago area, and on their website. If you order them online, they will ship them to you without the cream cheese frosting.

Does Sweet Ali’s Offer Vegan Baked Goods?

Sweet Ali’s Gluten Free Bakery also makes many vegan items. (They are not a dairy or egg free facility, so choose wisely if you have a food allergy to either.) These vegan chocolate chunk cookies look delicious enough to eat as far as I’m concerned!

I love seeing the GFCO certification label on these as well. It shows the level of dedication this bakery takes to safeguard those who need to follow a gluten-free diet. You will find these cookies on their shelves, as well as packaged mixes and her flour blend.

Sweet Ali’s Gluten Free Bakery also serves locally roasted coffee from Dark Matter Coffee. Enjoy a cup inside the shop or get a cuppa to go in one of Sweet Ali’s travel mugs. They also sell t-shirts and other swag to show off your Sweet Ali’s love.

Does Sweet Ali’s Bakery Ship to Other States?

Yes! You can order SO many of their gluten free baked goods online. That includes their cinnamon roll, breads, brownies, angel food cake, cookies, mixes and more.

There are certain times during the year that they will have a $5 flat shipping fee for nationwide orders. It’s a great time to stock up on your Sweet Ali’s favorites. Please note that orders ship within 4-8 days after an order is received.

Sweet Ali’s Bakery Was Voted 1 of 10 Best in Illinois

After all, when you’re voted one of the 10 best bakeries in Illinois (even amongst regular bakeries), it’s definitely something worth representing! I’ve been a huge fan of Sweet Ali’s for years, also meeting them at the GFAF Expo. I’m so glad I finally ventured into the bakery to experience all they have to offer. Make sure to plan a stop yourself the next time you’re in the Chicago area!

Sweet Ali’s Bakery Location and Contact Info

Sweet Ali’s Gluten Free Bakery
13 W. 1st Street Hinsdale IL 60521
630-908-7175
Open Tuesday-Saturday 9 am – 4pm (Open until 5 on Thursdays)
Webpage | Facebook | Instagram | Twitter

More Chicago Gluten Free Dining Suggestions

Looking for more gluten free options in the Chicago area? Check out my guide to Chicago Gluten Free Dining and Sights to see.

Have you visited Sweet Ali’s Gluten Free bakery? What yummy treat is your favorite? Leave a comment below!

Originally Published November 2017

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Polenta, Corn Meal and Corn Flour

To make this gluten free cornbread, I use Bob’s Red Mill Gluten Free Corn Grits, aka Polenta. We eat polenta porridge for breakfast, so I simply use this instead of buying additional cornmeal. Please be aware that Bob’s Red Mills sells two difference bags of “polenta / corn grits,” and one is gluten free and one is not.

So how are these three “types” of corn meal different. As Epicurious explains their post about the difference between polenta and cornmeal, polenta is more coursely ground than cornmeal. In addition, true cornmeal for polenta is made from flint corn instead of dent corn. It is traditionally milled differently as well.

Technically, this recipe calls for corn flour. However, I use corn masa flour. The difference? Corn masa flour, per Brass Brasserie, is cooked in a lime solution, and then ground. I use Maseca corn masa flour for making tortillas. Corn flour is not cooked, but simply ground.  (Also, Corn Flour in the UK is what we would call “corn starch” here in the United States.) For more on the differences between corn meal, flour and grits, see this post from Epicurious.

Bette Hagman – My First Gluten Free Cookbook

I’ve been making this easy gluten-free cornbread recipe by Bette Hagman for over a decade. Her cookbooks are an amazing gluten-free resource for those who are newly diagnosed. Through her I learned to make banana bread and spice cake. Her cookbook, pictured above, still has Post It tabs from all my favorite recipes.

This gluten free cornbread uses no special “gluten-free flour.” Just cornmeal & corn flour, some fat, moisture and a bit of leavening. And just a touch of sugar. My husband loves its deep, rich corn flavor. Bette’s original recipe calls for buttermilk. However, I never have that on hand, and simply use milk mixed with vinegar.

Cook Your Gluten Free Cornbread in the Waffle Maker!

You can make this easy gluten-free cornbread in any vessel you choose. I’ve made it in regular muffin tins, mini muffin tins, and a cast iron skillet. If you choose to use a skillet, make sure to oil and preheat the skillet in the oven. Doing so not only prevents it from sticking, but gives the most beautiful golden brown color on the bottom.

However, my favorite way to prepare cornbread is in my waffle maker. It sections the cornbread into individual servings. In addition, if you’re preparing a large meal, it’s one less thing in your oven. Cooking the gluten free cornbread in the waffle maker only takes 4 minutes per waffle. Fast and delicious!

Other Uses for Gluten Free Cornbread

I use this recipe as the base for my gluten free cornbread stuffing. However, my husband’s favorite use for this batter is my gluten free corn dog waffles. It also pairs nicely with my Cozy Comfort Chili. Cut the recipe in half and use it to top this Mexican Beef & Cornbread Bake from Five Heart Home! Or turn it into breadcrumbs to coat chicken!

Want cornbread, but have additional dietary restrictions? Introduce those on a corn / grain free diet to this Paleo Cornbread from Gluten Free Palate. Avoiding eggs and dairy? Try this Top 8 Free Cornbread from Allergy Awesomeness. She uses applesauce as a replacement for eggs, just like my basic gluten free donut recipe.

Easy Gluten-Free Cornbread Recipe (from Bette Hagman’s The Gluten-Free Gourmet Cookbook)

Print

Easy Gluten Free Cornbread

Course Recipes

Keyword cornbread, gluten free cornbread

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Ingredients

• 1 cup yellow cornmeal
• 1 cup corn flour can use gluten free all purpose flour, also
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 eggs beaten
• 1 cup whole milk or 1 cup buttermilk, and leave out the vinegar
• 1 tbsp cider vinegar
• 4 tbsp butter melted

Instructions

• Preheat oven to 350. If using iron skillet to bake cornbread, lightly coat it with oil and place in oven to warm. Otherwise, line muffin tins (or mini muffin tins) with liners – or grease and flour them well.
• Combine milk and vinegar to as a buttermilk substitute. Allow to sit for at least 5 minutes. (You can just use buttermilk if you have it, and leave out the vinegar.) 
• If using polenta, grind it in spice grinder 10-15 seconds to break it down finer into cornmeal. Combine cornmeal, corn flour, sugar, baking powder, baking soda and salt in bowl. Whisk together well.
• Whisk in beaten eggs, melted butter, and milk + vinegar. Batter will not be runny, but not incredibly thick either.
• Pour into heated skillet or spoon into prepared muffin tins. Bake for about 25 minutes or until the top starts to turn a golden brown. (I would check on it after 20 minutes.)

What’s your favorite use for corn bread? Do you use is it in recipes for just enjoy it as is? Do you have any mix-ins you like to add? Please leave me your suggestions, below! 

**This post is not sponsored. However, it does contain affiliate links. Purchases made through those links help support this blog with no extra expense to you. Thank you for your continued support!**

Originally Published December 2016

The post Easy Gluten Free Cornbread- A Bette Hagman Recipe appeared first on MI Gluten Free Gal.

The Only Celiac Disease Treatment

The first thing you need to know is that there is no oil, no pill, no medical intervention for Celiac Disease OTHER than the gluten-free diet. You can’t grow out of this disease. You can’t “cheat” on it either. Think of the gluten-free diet as your new BFF. (Best Friend Forever)

What do you know about gluten? Hopefully, your doctor referred you to a dietitian after your celiac disease diagnosis. Maybe you only received a piece of paper of do’s and sent on your way. Either way, you are not defined by your gluten free diagnosis. You simply need to follow a certain diet to live a better life.

Which Foods are NOT Gluten Free?

So what do you absolutely need to stop eating? Wheat, rye, barley and all of their offspring. Sometimes oats. Wheat has many different names, such as spelt, graham, couscous, seitan and many more. You also need to stay away from malt, because it’s derived from barley.

In addition, the U.S. bans “gluten-free barley.” (Investors recently engineered gluten free barley in another country.) Of course, this also means that regular beer is out. This also goes for “gluten removed” beer. Research has shown it to be unsafe for those with Celiac Disease.

Where Gluten Hides

Gluten is stealthy. It hides in all sorts of places that you wouldn’t even imagine. Soy sauce. Twizzlers. Potato Chips. Taco Seasoning. It’s also in things that you may not think of, because you don’t know how they’re prepared. Crab cakes. Meatloaf. Cheeses made from bread mold.

You need to check your medications as well, both prescription and over-the-counter. Even though gluten cannot penetrate the skin, we should still check lotions or anything that could come into contact with our mouths. It’s important to make sure your lipstick is gluten-free too.

Are Oats Gluten Free?

A word about oats. Most doctors will tell those who are newly diagnosed to stay away from oats for at least a year after diagnosis. Oats in and of themselves, by definition, do not contain gluten. BUT, they are often grown in fields and harvested with wheat. It’s practically impossible to separate wheat grains from oat grains, not to mention the dust and particulate matter.

Many experts and advocates will strongly encourage anyone with Celiac Disease to only eat purity protocol oats. (Oats grown in dedicated gluten free fields.) Recently manufacturers have started to do mechanical, optical sorting of oats to pick out any wheat, barley or rye grains. Manufacturers using this method include General Mills, who make Cheerios and Lucky Charms. Read my post explaining that not all “gluten free oats” are the same.

Which Foods are Gluten Free?

So now that we’ve talked about what you can’t have, let’s focus on what you CAN have. Fresh fruits, vegetables, meats (preferably lean), dairy, and lots of other things. Remember, gluten is only found in grains. Therefore, any natural grain free food is fair game. This is your opportunity to get creative in the kitchen!

I think one of the biggest challenges in this medically necessary diet is to make the mental switch of focusing on all the food you can eat, and not on what you can’t. It’s about learning to substitute the no-no’s with the “sure, go ahead!” We can have grains like rice, corn, quinoa, amaranth, millet and teff. We can also eat buckwheat, which is actually a relative of rhubarb and has no connection to “wheat” at all.

What is Cross Contact?

A quick word about cross-contact. This means gluten-free items come in contact with gluten containing grains. This doesn’t just happen in the manufacturing process. If you’re the only gluten-free eater in a gluten full home, it can happen in your house too. Most experts recommend celiac disease patients purchase a new dedicated toaster and a new dedicated colander.

Cross-contact comes into play when using condiments as well. Gluten-containing crumbs can find their way back into butter dishes, jam jars, peanut butter containers, and much more. Those who are the only GF eaters in the house often find it easier to have their own condiment containers.

A reminder that “cross contact” and “cross contamination” are two VERY different things. Cross contamination involves bacteria, such as listeria in chicken, touching other food items. Bacteria can be killed. Gluten cannot. Therefore, please use correct terminology, especially when speaking to restaurants. 

FDA Defines the Term “Gluten Free”

It’s one thing to know what grains contain gluten. It’s another thing to claim that something is gluten-free. In 2014, the FDA officially defined gluten free as containing less than 20 PPM of gluten in a given product. (However, they often fail at enforcing that rule.)

Prior to this ruling, manufacturers could label an item as gluten free without having to adhere to a safe standard. How did they come up with 20 PPM? It was based on research done by Dr. Alessio Fasano and other leading Celiac Disease doctors. This definition only applies to manufactured products, and not eating establishments or bakeries.

Gluten Free Certification Organizations

Unfortunately, producers don’t have to verify with the FDA that their product actually tests below 20 PPM before they print that on packaging. This is where third-party certifying organizations step in, trying to protect the Celiac Disease population. The National Celiac Association, the Gluten Intolerance Group, Beyond Celiac and NSF all have certification seals.

•  The National Celiac Association transferred ownership of their seal program in 2019 and endorsed the newly formed GF Certified program through GFFP USA. Products bearing their seal must test, independently, under 5 ppm. They also audit all manufacturing facilities.
• The GFCO is a certification program through the Gluten Intolerance Group. Every product they certify independently tests to under less than 10 PPM. Certified products are submitted to regular testing.
• NSF International certifies packaged foods and supplements that meet the FDA requirement of less than 20 PPM. They certify the gluten free Girl Scout cookies, as well as other products.
• Beyond Celiac endorses the GFCP certification program, managed by the Allergen Control Group. Their auditors insure that facilities operate with best practices and meet the 20 PPM requirement.

The Celiac Disease Foundation Does NOT Certify Gluten Free Food

You may see this Celiac Disease Foundation logo on certain products in the store. It’s most often found on General Mills products such as Cheerios. This logo highlights that the brand donates money to the CDF. In no way do products bearing this logo undergo third party product testing. The product may still be gluten free. Just know that the CDF does not perform product testing.

“May Contain Wheat” Labels are Not Helpful

These certifications especially help when products made in shared facilities come in to question. The FDA does not regulate nor require “May contain” statements. In addition, consumers find them incredibly confusing. To learn more about the issue of “may contain” statements, watch Tricia Thompson’s informational videos on her site, Gluten Free Watchdog.

Certified products that bear a “may contain” wheat or a “manufactured in a facility where wheat is present” still undergo strict testing and manufacturing process scrutiny. Products made in the “same facility” may still be produced in a dedicated gluten free atmosphere.

Final Thoughts

This is a lot of information to digest, and it’s probably overwhelming. I received my diagnosed almost 2 decades and I learn new things all the time. It will get easier. In the meantime, fall in love with your kitchen again, take a deep breath, and enjoy the bounty of naturally gluten-free foods you can eat in abundance!

This article is part of a series on Celiac Disease and gluten-free living basics. Others include:

Why Celiac Disease Makes Food Your Enemy (A primer on Celiac Disease)
Proper Physical and Emotional Care, post diagnosis
Eating Outside of the Home and Other Resources

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