Author Archives: Leslie Morris

General Mills Files Patents for its Gluten-Free Dough | Triumph Dining

general mills logoGeneral Mills, Inc. has filed three international patents for ready-to-bake gluten-free dough: one for pie, one for pizza and one for
cookies. This is good news for gluten-free diners as it validates the importance of these products.

Minneapolis-based General Mills said in its filing, “Consumers enjoy the modern convenience of ready-to-bake products, which can go directly from the pantry, refrigerator or freezer to the oven or other associated baking appliance without the need for additional preparation steps and/or the addition of ingredients. Particularly, there is demand for ready-to-bake gluten-free products that can go directly from the refrigerator to the oven or other associated baking appliance.”

In the pie dough patent filing, a gluten-free flour mixture constitutes 31% to 50% by weight of the composition. The flour mixture may include rice flour, sorghum flour, potato starch and corn starch. Besides the flour mixture, other ingredients include at least one oil, shortening, fructose, water and sucrose.

In the cookie dough patent filing, a gluten-free flour mixture constitutes 25% to 30% by weight of the composition. The gluten-
free flour mixture includes less than 30% rice flour by weight of the composition and less than 2.5% potato starch by weight of the composition along with tapioca starch, corn starch or combinations of tapioca starch and corn starch. Besides the flour mixture, other ingredients include shortening, sucrose and water.

In the pizza dough patent filing, a gluten-free flour mixture constitutes 45% to 55% by weight of the composition. The gluten-
free flour mixture includes less than 12% rice flour by weight of the composition and at least one of the following ingredients: tapioca starch, sorghum flour and millet flour. Besides the flour mixture, other ingredients include dried egg whites, oil, shortening, water, ethanol and sucrose.

Top Chef Episode 9 | Triumph Dining

tc12_gregory_george.0.0.0I’ve completely given up covering this show sequentially since our focus is the gluten-free recipes, not who is going to win. Our man Gregory Gourdet is still in it and so the blog posts continue.

This week’s Quickfire Challenge kicks off with Rob “Gronk” Gronkowski, tight end for the New England Patriots, joining our hosts. Gronk relies on Polish sausage for fuel.

Gourdet whips up a pork and boar sausage with kaffir lime, chiles, and lemongrass. Unfortunately the judges don’t like it so he doesn’t win. Click to continue reading »

Gluten-Free on Top Chef – Week 8 | Triumph Dining

clam chowderWeek 8’s guest judge was Jasper White, the chef / owner of Summer Shack Restaurants, the man who literally wrote the book on the main ingredient of this week’s Quickfire: Chowder. The contestants had 30 minutes to create a unique chowder with a range of available ingredients including littleneck clams, razor clams, shrimp, and lobster.

Here’s a list of the gluten-free chowders that emerged from this challenge: Click to continue reading »

Gluten-Free Top Chef – Episode 7 | Triumph Dining

space 57Restaurant Wars is one of the fan favorite episodes. The chefs are asked to create an actual restaurant from scratch in less than 24 hours.

The contestants were broken up into two teams of four. Each team had 24 hours to create a pop-up restaurant. They had to come up with a name and a concept, construct a menu, purchase the furniture and decor (down to the tablecloths and silverware), and then cook for 100 guests. Click to continue reading »

Week 3 – Gluten-Free on Bravo TV’s Top Chef | Triumph Dining

We’re still tracking Gregory Gourdet, the gluten-free cheftestant on Season 12 of Top Chef. Yes, we’re a little behind on covering this show but the DVR makes it possible and there’s been so much else going on with the craziness of the holiday season.

The theme for Week 3′s Quickfire was The Boston Tea Party and the challenge was to incorporate tea flavors into a savory dish. Ming Tsai was the guest judge.

Our man Gregory wins this one with a simple tuna crudo with strawberry white tea and young coconut. It’s simple and composed, and even though it’s not the best-looking plate, it’s enough to earn him immunity.

The second part of the episode takes the cheftestants to Fenway Park. There judge Richard Blaise praises Gregory for “moneyball,” a baseball strategy that emphasizes exploiting efficiencies to make the best of what you were given. In this case, the balance, brightness and precision of Gregory’s roasted duck, Thai chili jam, peanut brittle, crispy shallots, and fresh herb salad impress everyone.

Goodie Girl Gluten-Free Cookies

NewGirl-circle-logo-mdUnlike most people who start gluten-free food companies, Shira Berk, the founder of Goodie Girl gluten-free cookies, isn’t on a gluten-free diet. Nor are her three children.

Berk, who had previously worked in media relations at Rolling Stone magazine and TV Guide, was always trend-focused and thus was quite aware of the growing gluten-free foods market.

Berk’s been successful. Her cookies are now sold at Kings supermarkets, Whole Foods, Fairway Market, will be in select Targets this month and are coming to ShopRite. Click to continue reading »

Announcing the new Triumph Dining Gluten-Free Cookie Guide!

51+9qDKpWhL._SX258_BO1,204,203,200_Just in time for the season of baking and entertaining is the new Triumph Dining Essential Gluten-Free Cookie Guide!  This is the third book in the Essential Gluten-Free Baking Guides series. The first two books were authored by well-known food bloggers Brittany Angel  and Iris Higgins.Part 1 and Part 2 were so successful that we bring you Brianna Hobbs and Part 3.

In this book, Hobbs includes recipes for more than 50 cookies including Soft Frosted Lemon Cookies. Gingerbread Cut-Outs and Giant Chewy Chocolate Chip Cookies. Readers will find her tips on knowing when to use melted vs soft butter and cookie storage especially valuable. The book also includes recipes from gluten-free food bloggers Lisa Le, Miryam Doblas and Kristen Baker. Click to continue reading »

Have a gluten-free product offering?

Many of the best gluten-free product and service offerings were developed by the people who needed them most – celiacs themselves or parents of celiacs.

If you are the developer of such a product or service and would like us to review your offering, let’s talk. Please email Leslie Morris, Triumph Dining Editorial Director, at [email protected]. It’s a tricky email – there are two m’s in the middle.

We look forward to hearing from you!

Gluten Free Apple Butter Layer Cake | Triumph Dining

121510_applesStrawberries and peaches are long gone from the markets. The air has cooled off and we’ve set our clocks back. It’s really fall. This Apple Butter Cake has shown up on our Sunday night dinner table more than once in the last few months.

While there are a lot of ingredients, the taste makes up for the effort. Click to continue reading »

Krusteaz Introduction | Triumph Dining

Krusteaz-Gluten-Free-Double-Chocolate-BrownieKrusteaz, a well-known maker of premium baking, pancake and waffle mixes, has brought to market its first line of gluten-free products.

These new baking mixes are widely available at grocery chains nationwide and each of the four new baking mixes deliver big on flavor without the gluten. In fact, Krusteaz is so confident that its new mixes taste just like their traditional counterparts that it is offering a Good Food, Great Flavor Gluten Free Guarantee, which will provide a refund to any consumer who is not entirely satisfied with the mixes.

“We created our gluten free line because we believe that if you don’t eat gluten, you shouldn’t have to sacrifice taste and quality,” said Andy Heily, SVP Sales & Marketing, Krusteaz. “We believe these products are so good that consumers will be shocked they are eating gluten free.” Click to continue reading »