Gluten-Free Sweets With A Japanese Twist: Simply Yummy Luane Kohnke December 11, 2013
May 12, 2015
Gluten-Free Sweets With A Japanese Twist: Simply YummyLuane KohnkeDecember 11, 2013
Yummy Yes! Good For You??
Our AgendaThe Basics: What, Who, Why
The Trends
Baking Tips & Me!
Demystifying Gluten-Free
Gluten Is The Protein Element In:Wheat
Rye
Barley
Gluten Gives Baked Goods:Elasticity
Structure
Texture
Even Ancient Grains Have GlutenSpelt
Kamut
Farro
Emmer
No Gluten Grains & Flours: Rice (Brown, Sweet)
Quinoa, Teff, Amarnath, Tapioca, Potato
Cornmeal, Oats
Nut Flours (Almond, Hazelnut)
Read Labels! Wheat, Barley or Rye Derivatives
Processing Environment Cross-Contamination
Hidden GlutenWhite Chocolate Chips
Almond Paste
Blue Cheese
Artificial Flavors
Gluten-Free Lifestyles
Who Must Eat Gluten-Free? Celiac Disease: autoimmune condition triggered by gluten, genetic predisposition, can only be managed by diet
Gluten-Sensitivity: similar symptoms to Celiac, but not life threatening
Wheat Allergies: anaphylactic reaction and difficulty breathing, potentially life threatening
22MM+ Must Eat Gluten-FreeCeliac Disease 3MM
Gluten-Sensitivity 18MM-24MM
Wheat Allergies .3MM-3MM
Some People Chose Gluten-FreeFeel Better/More Energy
Lose Weight
Reduce Arthritis Pain
Help with Mental Functioning
Health Benefits Are Controversial
Gluten-free diets tend to be lower in fiber as well as B vitamins, calcium, iron and other nutrients
Gluten-free products may have more sugar and fat to compensate for flavor
My PositionMany people benefit from minimizing refined flours and eating more vegetables
Examine your nutritional intake, if you adopt a gluten-free lifestyle
Gluten-Free Marketplace
Gluten-Free Products Have Seen Tremendous Growth
2008 2012 2017$1.0
$3.0
$5.0
$7.0
$3.0
$4.2
$6.6
Sales of Gluten-Free Food & BeveragesIn the USA ($B)
Source: Packaged Facts, October 2012
Fastest Growing Categories…
Snacks Cold Cereal Frozen Meals Baked Goods
USA Standard AnnouncedIn Aug 2013, FDA defined gluten-free as gluten limit of <20 parts per million (ppm)
Applies to all foods labeled “gluten-free,” “no gluten,” “free of gluten,” or “without gluten”
Gluten-Free Baking
My Gluten-Free Baking JourneyDeveloped first recipe in 1995 for a friend’s 2 sons with Celiac
Collected gluten-free recipes for 15 years
My Books
50 G-F Recipes 8 G-F Recipes
Many Baking Ingredients Are Gluten-FreeBaking Powder, Baking Soda
Eggs, Butter
Spices, Salt
Pure Extracts (Vanilla, Almond)
Sugar
Most Chocolate, Cocoa
My RecipesFlour substitute: brown rice flour, potato starch, tapioca starch, almond flour + xanthan gum
Nut flours only
Nut butters only
Egg whites
Tips For Gluten-Free BakingAdd xanthan gum for good texture and crumb Chill rice-flour dough for easier handling
Japanese Desserts:Gluten-Free & Yummy
Thank you!