Gluten Free Suggestions for Catering
Posted 06 February 2007 - 06:57 AM
We have an upcoming catering gig where there will be some people requiring GF foods. Our typical catering menu relies heavily on bruschetta and crostini - obviously not things GF folks can eat when made with standard bread flours.
Anyone here have a flavorful, texturally desireable GF bread recipe that would work with bruschetta/crostini that they'd share?
This would also help solve our breading problem for things like eggplant.
We think we found a decent brownie recipe, but for other cakes and pie crusts, we're still looking. So any help there is also appreciated.
Mt. Lebanon, PA
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Posted 06 February 2007 - 10:53 AM
Posted 06 February 2007 - 03:41 PM
(Please forgive this next bit if it is information you are already familiar with!)
I have to second what gbbaker said with regards to cross contamination. It might seem that celiacs overreact to this issue, but the sad truth is that cross contam. happens on a molecular level and, depending on the sensitivity of the individual celiac, the results are serious to varying degrees. There is a bakery in my city that produces both regular and GF products and, even though they have a side of the kitchen dedicated to being GF and bake on different days, I get sick if I eat their products. One of my celiac friends gets sick simply from walking through the bakery section of the grocery store if they happen to be baking (inhaled flour particles)!
If you plan to produce your own breads, you will need to be very careful about cleaning ovens, baking sheets, pans etc. You will need to have duplicates of wooden equipment (wood is porous). In addition, staff will have to be trained to be very vigilant and to take the disease seriously. It isn't an allergy; it isn't someone being picky; it isn't a fear of carbs - it's a very real, incurable, auto-immune condition.
My best advice - if you seriously would like to pursue this option - is to consult with your local chapter of the Celiac Association. The celiacs will thank you
Best of luck (and my apologies again for being a Crusader )
Posted 12 August 2007 - 07:53 PM
I tellya the person that comes up with a gluten free bread mix that has the same texture as bread is going to make a fortune. We have a Bread Smith here that has gluten free Wednesdays and they do some business. Everything I've tried from them is still not what I would consider bread though.
Here is a list of books of which I have read none.
My mother was on gluten free diet for a while. Best we could do was try and get her to eat Asian, Mexican cuisine to name a few.
Alton Brown, Good Eats
Posted 13 August 2007 - 06:01 AM
there are lots of desserts made from nut flour/ corn flour ...
and tons of books
depends I guess what you want to serve
I would ask the clients as well
Edited by hummingbirdkiss, 14 August 2007 - 05:23 AM.
one question leads to the next and on and on and on …
Posted 14 August 2007 - 03:02 AM
Trying to make bread with an ordinary "gluten free" flour is a very disheartening experience!
One example: http://www.goodnessd...ail/431847.html
Posted 15 August 2007 - 03:58 PM
I really like hummingbirdkiss's idea of switching to another "conveyance" that won't be a bastardized version of bread. Then you won't have to be a rocket scientist to try to make the gluten free version taste like the original. Plus, then you don't have to worry about putting signs and such for the gluten free versions of things that have gluten in them.
On a side note, I really am sorry for those affected with celiac. I know if you love bread like I do you must be very sad, and I don't want to suggest that people stop developing recipes to make better gluten free bread. I am simply suggesting that this sort of recipe development requires a lot of time and specialization.
Sugar Bakery + Cafe