Pass Health Foods’ Gluten Free Showdown

Pass Health Foods hosted a flavorful celebration of gluten free baking on Saturday, Nov. 9, drawing residents from across the area. The event invited bakers of all skill levels to showcase their culinary talents while adhering to one key rule: all entries had to be entirely gluten free.

“It was a community-wide gluten free baking contest where anyone could enter a dish along with a recipe,” said Carolyn Johnson, co-owner of Pass Health Foods along with Liz Ryan. “Our only rule was that the item had to be entirely gluten free, and the recipe had to come with a full ingredient listing.”

Pass Health Foods Gluten Free Baking Contest Judge, Palos Heights Mayor Bob Straz. (Supplied photo)

The contest highlighted the growing need for gluten free options, Johnson said. Some participants and their families avoided gluten due to Celiac disease, an autoimmune disorder that damages the small intestine when gluten is consumed, or because of dietary intolerances that caused digestive issues.

“Eating a gluten free diet is easier than it was years ago since there are more gluten free products available, but baking can still be challenging,” Johnson said. “Gluten free flours don’t rise or hold together the same way as regular flour. A contest like this was helpful for people to get ideas, especially with the holidays approaching, and it was fun to see what everyone came up with.”

Eighteen bakers entered the contest, presenting a wide array of pies, cookies, cupcakes, brownies, cakes and more. Judging was led by Palos Heights Mayor Bob Straz, who selected a grand prize winner and a runner-up. Entries were judged primarily on taste, with presentation also considered.

The Grand Prize Winner was Emilie Lesniak from Crestwood with her Brown Butter Banana Bread Brownies. Second place went to the Deconstructed Dubai Chocolate Cake by Sally Levy, who traveled from Skokie. Pass Health Foods’ staff favorite was Lucy Whitney of Palos Heights, and the People’s Choice Award, voted on by attendees, went to Steve Qualizza for his Gluten Free Dutch Apple Pie.

“What I loved most about this contest was how fun it was as a community activity,” Johnson said. “Even people who didn’t usually bake enjoyed tasting the entries after the judging. It was exciting to see people’s creativity and to try so many delicious things. All the entries were absolutely delicious, creative, and so well done.”

The contest was held at Pass Health Foods, located at 7228 W. College Dr. in Palos Heights, and it celebrated local engagement while raising awareness about dietary needs, offering inspiration for anyone looking to try their hand at gluten free baking this holiday season.

Grand Prize Winning Recipe: Brown Butter Banana Bread Brownies

Cook time: 30–45 minutes | Oven temp: 350°F

Ingredients for Brownies:

½ cup unsalted butter
1 cup granulated sugar
½ cup light brown sugar, packed
1½ cups ripe banana, mashed
1 teaspoon baking soda
½ teaspoon salt
2 cups gluten free flour
2 eggs
1 cup Greek yogurt
1 teaspoon vanilla

Ingredients for Frosting:

¾ cup unsalted butter (plus 2 tablespoons chilled)
3 cups powdered sugar
½ cup milk
1 teaspoon vanilla

Directions:

Brownies:

Preheated oven to 350°F. Greased a 6″ x 13″ pan.
Prepared browned butter: Combined butter for brownies and frosting (minus the 2 tablespoons chilled butter) in a pot over medium-high heat. Cooked, stirring occasionally, until butter turned a light amber color. Saved ½ cup of browned butter for the brownies and 2 tablespoons chilled butter with the remaining half for the frosting. Set aside to cool.
Made brownie batter: In a stand mixer, beat together ½ cup browned butter and the sugar mixture until combined. Added eggs, Greek yogurt, banana, and vanilla; mixed to combine. Added baking soda and salt, then gradually added flour until fully combined.
Baked: Poured batter into the greased pan. Baked at 350°F for 30–45 minutes, or until golden brown and a toothpick came out clean. Once done and cooling, began making the frosting.

Frosting: