Where: Campanula, 701 Union Street (at Powell Street), San Francisco

When: May 6th and May 13th from 9:30 a.m. - 3:00 p.m.

Cost: Entrees range from $10-$15

The rundown: Tryg Siverson and Vanessa Phillips, the husband and wife team behind Feel Good Foods and Farm Girl Foods, are hosting two pop-up brunch events, catering to San Francisco's gluten-free community.

Prior to moving their company to San Francisco, Tryg and Vanessa were responsible for the gluten-free comfort food at Friedman's Lunch in Manhattan.

RSVP: farmgirlfoods@gmail.com

Old World Food Truck's Matzah Ball Soup

There are few opportunities for kosher foodies to pig out, but Passover is an exception. The week-long Jewish holiday is here again, and there's an abundance of non-pig options for followers of the faith and dairy-detesting vegans to celebrate. 

Here's a list of prescribed menus on SFoodie's Passover checklist: 

Old World Food Truck Popup at La Victoria Bakery & Cafe, 2937 24th Street: Along with the traditional dishes, this Passover popup is dishing out a lamb roast with fresh veggies. Its flourless dessert options include a meringue served with berries and named for the famous Russian ballet dancer, Pavlova, and a traditional matzah bark. Why a fatty dessert was named after a skinny woman-- no one knows. Reservations available on April 6 and April 7, buy tickets ($45 per guest) on Eventbrite.

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Despite the recent explosion in availability of gluten-free products, Chinese dumplings have remained largely off limits for those with gluten intolerance -- until now. Feel Good Foods, a San Francisco-based company, is manufacturing and selling a line of gluten-free, frozen dumplings.

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Tamara Palmer

Almond Cup by Nina's Nutritious Cookies.

​The "health" corner of the cookie market is dominated by offerings that make better paperweights than desserts. Your voracious Cook E. Monster has wasted unconscionable amounts of pocket change finding out this fact in a vain quest for guilt- (and gluten-) free sweets, but the research has finally yielded a gem.

Nina's Nutritious Cookies of Oakland might actually be costing itself some business with its moniker, at least as far as its Almond Cup is concerned. This tart-like cookie is made with ingredients such as stone-ground whole wheat flour, flax seeds, and almonds, which on paper sounds like a recipe for a dry mess but in practice is surprisingly luscious.

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Blackbird Bakery Gluten-Free by Karen Morgan (Chronicle Books $24.95)

We usually don't review cookbooks by non-local authors here at SFoodie, but sometimes we'll make an exception in the case of something exciting or different that catches our eye.

There's no way around the fact that gluten-free cookbooks tend to be boring and bland. They are often written by unskilled chefs and geared towards the health food community rather than people who actually enjoy flavor. Fortunately, that's not the case with this book. Karen Morgan is not gluten-free by choice. The self-trained pastry chef was forced to give up gluten in 2002 after being diagnosed with Celiac disease.

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Thomas Keller has jumped on the gluten-free bandwagon. Everything that Chef Keller touches turns to gold, so it is no surprise that his new flour has created quite the buzz among the gluten-free community. And the TV food world, too: Here he is cooking on Martha Stewart's show this morning:

Cup4Cup was created by French Laundry R&D chef Lena Kwak in an effort to accommodate diners with dietary restrictions. The flour is a blend of cornstarch, rice, milk powder, tapioca, potato starch, and xantham gum. It is being sold at Williams-Sonoma and Bouchon Bakery for $19.99 per three-pound bag.

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