Tag Archives: gluten-free

Another excuse

If you need one more excuse to make the trip to visit Mariposa Baking Company in Oakland, here you go:

The Wine Mine, next door to Mariposa, now carries Green’s Beers. I have written about Green’s in an earlier post, and they are terrific (albeit expensive) choices for gluten-free beer lovers.

Mariposa remains the one spot in the Bay Area that I can sit and have coffee and a pastry and feel like a normal human. While there, I noticed three bottles of Green’s sitting on the counter with a note stating that they were available for sale next door. I asked about ’em and they said the Wine Mine would open at 11. I’d definitely wait around for that.

I’m a fan of good, cheap wine finds, and it just so happens that The Wine Cave specializes in this realm. Awesome – I now have two reasons to come to this part of Oakland now. Met Dave, the proprietor, and he gave me a brief description of where things were at in the shop. Saw some of my favorite Shiraz varietals and picked up a Cab/Shiraz blend from Jip Jip Rocks of Australia on Dave’s recommendation plus a few bottles of Green’s of course, and had a nice look around. The shop is full of great finds, and a quick scan found many of the excellent and inexpensive wines that I have identified through prior trials.

Apparently Dave is hosting wine tastings from 2 to 5 on Saturdays. This sounds like a good opportunity to discover some new wines and maybe grab a slice of gluten-free pizza and a week’s supply of bagels next door beforehand. Time permitting (cough, cough), I’m going to try and make some of these events.

It occurs to me that when one business advertises the relevant products for a business next door, both benefit. A symbiosis is created – a hyperlink from business A to business B – and I now have all the more reason to visit both stores. I think more of these “real world hyperlink” techniques should be employed in neighborhood business networks, because I think there is a model here to help small businesses thrive through active cooperation. Brick-and-mortar shops are almost by definition stovepipe solutions for commerce. Active cross-pollination of each others’ relevant products could rekindle the local small business concept. Even direct competitors could benefit: Highlight what each other is lacking and fill in the respective voids to build and refine your niche markets. [How’s that for a bunch of annoying, vapid marketing buzzwords?!? Get out your Bingo cards… ;-)]

Gluten-Free Bao Wan Recipe

Bao wan are these killer little dumplings that I love to have whenver we go to Taiwan. I haven’t had these since the celiac diagnosis, but Yingwen and one of our friends came up with this recipe and they are delicious. Here is the recipe.

bao wan


  • 1 cup rice flour
  • 7 cups cold water
  • 12 oz. potato startch
  • 1 lb. chopped, minced, or ground chicken or pork
  • gluten-free soy sauce (black bean soy sauce or wheat-free tamari both work fine)
  • 1 cup rice wine
  • 2 tbsp sugar
  • 4 to 6 cloves finely chopped garlic
  • 1/2 cup chopped bamboo shoots
  • 1/2 cup Shittake mushrooms
  • 1/2 cup chopped cilantro
  • white pepper to taste
  • chili sauce to taste
  • cooking oil


  • large pot (for boiling)
  • wok
  • large steamer
  • mixing bowl
  • 12 small bowls approximately 3″ to 4″ in diameter (small rice bowls work great)

Skin: Combine rice flour and water and bring to boil. Let cool until the mixture appears sticky. Mix in potato starch and set aside.

Filling: Combine meat, rice wine, sugar, garlic, bamboo, mushrooms, soy sauce, and rice wine in a mixing bowl and stir fry. Set aside.

Use cooking oil to grease the inside of the rice bowls. Using the rice bowls, wrap the filling inside the skins so that no filling is sticking out. Each bowl should be filled to the top.

bao wan in the steamer

Place the bowls in the steamer and steam them for 28 minutes. Let cool, cover with plastic wrap, and then refrigerate for 4 to 6 hours. Bao wan should then be fairly firm to touch.

Reheat them in a microwave or steamer, cover with chili sauce, white pepper, and cilantro to taste, and enjoy!

Mandarin version:

米粉1杯加7杯水,攪拌一起煮,煮到成糨糊狀,等冷卻( 我都拿到後院涼較快)
米粉冷卻後,加入片栗粉(potato starch, not sweet potato starch) 12 oz, 一起攪拌
雞胸切丁塊,罐頭筍. 香菇, 加醬油,酒, 蒜頭,白胡椒。不用炒熟(因要蒸29-30 分)
準備12小碗,碗要油抹過, 先層皮,中間內餡加入,在層皮
蒸29-30 分

這個食譜對我這種料理白癡來說,實在太easy 了