Excerpt. © Reprinted by permission. All rights reserved.
Introduction As professional home economists, we both have university degrees in our field of study and have taught nutrition, food theory and food safety at community colleges. Almost 10 years ago, we formed Quality Professional Services to develop recipes for bread machine manufacturers and over time for yeast companies. Our cookbooks include Canada's/America's Best Bread Machine Baking Recipes, More of Canada's/America's Best Bread Machine Baking Recipes and 125 Best Quick Bread Recipes. We also publish an international newsletter, The Bread Basket, for bread machine owners and we manage a toll-free consumer information line.
We have received numerous requests for gluten-free recipes for the bread machine, desserts and treats. Although no one in our families has a gluten intolerance, we have both dealt with allergies. Donna had to read labels for years while baking for a young son with a wheat allergy. She has first-hand knowledge through her son of the importance of fitting in at a birthday party or carrying cookies to school without finding a bag of crumbs at lunch. At present, Heather's husband is learning to manage allergies.
Our knowledge of how gluten-free flours act in recipes was limited. We explored existing cookbooks, web sites and baking textbooks. We read labels and haunted grocery and health food stores. We visited ethnic grocery stores and trade shows to discover what products were readily available in all areas of the United States and Canada. From Vancouver to Nova Scotia to Texas, we set up focus groups and asked questions. We met and e-mailed celiacs who shared personal stores and food experiences.
We baked and baked and baked. We tasted and tested and delivered them to families with a celiac for tasting and evaluating. Our most common question was "Could this or does this contain gluten?" Lists of gluten-free foods were garnered from web sites and food companies and celiac associations.
Our aim was to develop recipes the whole family could enjoy. Our greatest reward came by e-mail. We had delivered a cake to a local celiac and she wrote, "I did not get to taste the Gingered Pumpkin Snacking Cake -- my non-celiac husband ate the whole thing and left me a note pronouncing it 'very good.'"
Our focus groups offered suggestions and requests -- everyone wanted recipes for tender pastry, lemon loaf, butter tart squares, cheesecake, carrot cake, chocolate cake. We have included these old favorites as well as special-occasion recipes of trifle, galette and fresh fruit cobbler. They wanted breads and desserts. We have included muffins and cookies, breads and pastas.
We hope you contact us and let us know your thoughts and share with us how you personalized these recipes for your family's enjoyment. Tell us your favorites. We would appreciate your comments.
Donna and Heather.
Excerpt. © Reprinted by permission. All rights reserved.
Introduction
As professional home economists, we both have university degrees in our field of study and have taught nutrition, food theory and food safety at community colleges. Almost 10 years ago, we formed Quality Professional Services to develop recipes for bread machine manufacturers and over time for yeast companies. Our cookbooks include Canada's/America's Best Bread Machine Baking Recipes, More of Canada's/America's Best Bread Machine Baking Recipes and 125 Best Quick Bread Recipes. We also publish an international newsletter, The Bread Basket, for bread machine owners and we manage a toll-free consumer information line.
We have received numerous requests for gluten-free recipes for the bread machine, desserts and treats. Although no one in our families has a gluten intolerance, we have both dealt with allergies. Donna had to read labels for years while baking for a young son with a wheat allergy. She has first-hand knowledge through her son of the importance of fitting in at a birthday party or carrying cookies to school without finding a bag of crumbs at lunch. At present, Heather's husband is learning to manage allergies.
Our knowledge of how gluten-free flours act in recipes was limited. We explored existing cookbooks, web sites and baking textbooks. We read labels and haunted grocery and health food stores. We visited ethnic grocery stores and trade shows to discover what products were readily available in all areas of the United States and Canada. From Vancouver to Nova Scotia to Texas, we set up focus groups and asked questions. We met and e-mailed celiacs who shared personal stores and food experiences.
We baked and baked and baked. We tasted and tested and delivered them to families with a celiac for tasting and evaluating. Our most common question was "Could this or does this contain gluten?" Lists of gluten-free foods were garnered from web sites and food companies and celiac associations.
Our aim was to develop recipes the whole family could enjoy. Our greatest reward came by e-mail. We had delivered a cake to a local celiac and she wrote, "I did not get to taste the Gingered Pumpkin Snacking Cake -- my non-celiac husband ate the whole thing and left me a note pronouncing it 'very good.'"
Our focus groups offered suggestions and requests -- everyone wanted recipes for tender pastry, lemon loaf, butter tart squares, cheesecake, carrot cake, chocolate cake. We have included these old favorites as well as special-occasion recipes of trifle, galette and fresh fruit cobbler. They wanted breads and desserts. We have included muffins and cookies, breads and pastas.
We hope you contact us and let us know your thoughts and share with us how you personalized these recipes for your family's enjoyment. Tell us your favorites. We would appreciate your comments.
Donna and Heather.
