bake - October 2012 - 60

sweet goods

Gluten-Free Sweets
The time has come for bakers to experiment with a more diverse array of ingredients to produce more flavorful gluten-free baked goods that satisfy growing demand for these products. Honey, tapioca starch, algae, rice flour and quinoa flour are examples of ingredients to make gluten-free baked goods. Evaluate absorption rates of flours, swell starches prior to adding, and avoid loading up on too much gum (explore other options to add dough flexibility). “Grab on to the trend, but do a good job,” says Michel Suas, president of the San Francisco Baking Institute who demonstrated gluten-free baking at this year’s Wheatstalk 2012, the annual conference of the Bread Bakers Guild of America. “Evaluate the ingredients and their performance in the final product.” Here are some facts about the growing potential of the gluten-free market: Natural Decadence Gluten Free Bakery, based in Blue Lake, CA, is one of a growing list of specialty wholesale bakeries that concentrates on glutenfree sweet goods. Formed by owners Rosa May Dixon and Milia Lando in 2009, Natural Decadence operated as a catering company specializing in vegan and gluten-free foods and wedding cakes. In 2011 they launched their wholesale dessert line, distributing to stores throughout Humboldt County, CA.

• An estimated 18 million Americans are sensitive to gluten. • Gluten-free market sales reached $6.3 billion last year. • The market has been grown 33% since 2009.

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Natural Decadence makes two kinds of pies using a gluten-free graham cracker that they transform into a decadent homemade graham cracker pie crust. They use the same signature crust for all pies, which are filled with a rich, non-dairy cream filling. The pie crust ingredients include rice flour, tapioca flour, sorghum flour, organic brown sugar, honey, non-hydrogenated margarine, organic cane sugar, nutmeg, soy creamer and homemade gluten-free vanilla extract.
JOHN U N R EIN

• Rice flour, oat Flour, sorghum, quinoa, chia seeds and tapioca starch are becoming more popular as ingredients in glutenfree baked goods. • Honey and raisins are widely used as natural sweeteners in gluten-free pastries.

60 < OCT 2012 | bakemag.com


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bake - October 2012

Table of Contents for the Digital Edition of bake - October 2012

bake - October 2012
Editor's Note - Retail bakery’s tipping point
Contents
Business - Baker's Percentage
Business - Smile and Say Thank You
Business - POS Systems
Business - Efficient Decorators
Business - Save Energy and Money
Business - Reinventing Normal
Business - Basics of Merchandising
Breads - Rounding it Out
Breads - An Extra Pair of Hands
Breads - Bread Troubleshooting
Breads - The Ideas Factory
Breads - Label Cleaning
Breads - All About Yeast
Breads - Artisan Pizza
Breads - Tapping into Consumer Trends
Breads - Rye Revival
Cakes - Troubleshooting Icings and Glazes
Cakes - Stress-Free Cake Assembly
Cakes - Seasons of Change
Cakes - Use Technology to Save Time and Make Money
Decorator Training
Cakes - Flower Power
Cakes - Bak-klene® Makes Baking Easier and More Profitable
Cakes - Quick Decorating, More Profit
Cakes - Festejos Tres Leches Mocha Cake
Cakes - Sheet It Out
Sweet Goods - Gluten-Free Sweets
Sweet Goods - What You Might Not Know About Honey
Sweet Goods - Boosting Pie Profits Requires Trend, Ingredient and Equipment Evaluations
Sweet Goods - Simplify Your Life
Sweet Goods - Bakery Portioning
Sweet Goods - Hazelnut Nation
Sweet Goods - Latino Baking
Sweet Goods - Nutty Ideas for Gluten-Free Baking
Sweet Goods - Raisins for Health
Sweet Goods - Basics of Chocolate
Sweet Goods - Low-Calorie Options
Sweet Goods - Shortening for the Health Conscious
Showcase
Classifieds
Ad Index
bake - October 2012 - bake - October 2012
bake - October 2012 - 2
bake - October 2012 - Editor's Note - Retail bakery’s tipping point
bake - October 2012 - 4
bake - October 2012 - 5
bake - October 2012 - Contents
bake - October 2012 - 7
bake - October 2012 - Business - Baker's Percentage
bake - October 2012 - 9
bake - October 2012 - Business - Smile and Say Thank You
bake - October 2012 - 11
bake - October 2012 - Business - POS Systems
bake - October 2012 - 13
bake - October 2012 - Business - Efficient Decorators
bake - October 2012 - 15
bake - October 2012 - Business - Save Energy and Money
bake - October 2012 - 17
bake - October 2012 - Business - Reinventing Normal
bake - October 2012 - 19
bake - October 2012 - Business - Basics of Merchandising
bake - October 2012 - 21
bake - October 2012 - Breads - Rounding it Out
bake - October 2012 - 23
bake - October 2012 - Breads - An Extra Pair of Hands
bake - October 2012 - 25
bake - October 2012 - Breads - Bread Troubleshooting
bake - October 2012 - 27
bake - October 2012 - Breads - The Ideas Factory
bake - October 2012 - 29
bake - October 2012 - Breads - Label Cleaning
bake - October 2012 - 31
bake - October 2012 - Breads - All About Yeast
bake - October 2012 - 33
bake - October 2012 - Breads - Artisan Pizza
bake - October 2012 - Breads - Tapping into Consumer Trends
bake - October 2012 - 36
bake - October 2012 - 37
bake - October 2012 - Breads - Rye Revival
bake - October 2012 - 39
bake - October 2012 - Cakes - Troubleshooting Icings and Glazes
bake - October 2012 - 41
bake - October 2012 - Cakes - Stress-Free Cake Assembly
bake - October 2012 - 43
bake - October 2012 - Cakes - Seasons of Change
bake - October 2012 - 45
bake - October 2012 - Cakes - Use Technology to Save Time and Make Money
bake - October 2012 - Decorator Training
bake - October 2012 - 48
bake - October 2012 - 49
bake - October 2012 - Cakes - Flower Power
bake - October 2012 - 51
bake - October 2012 - Cakes - Bak-klene® Makes Baking Easier and More Profitable
bake - October 2012 - 53
bake - October 2012 - Cakes - Quick Decorating, More Profit
bake - October 2012 - 55
bake - October 2012 - Cakes - Festejos Tres Leches Mocha Cake
bake - October 2012 - 57
bake - October 2012 - Cakes - Sheet It Out
bake - October 2012 - 59
bake - October 2012 - Sweet Goods - Gluten-Free Sweets
bake - October 2012 - 61
bake - October 2012 - Sweet Goods - What You Might Not Know About Honey
bake - October 2012 - 63
bake - October 2012 - Sweet Goods - Boosting Pie Profits Requires Trend, Ingredient and Equipment Evaluations
bake - October 2012 - Sweet Goods - Simplify Your Life
bake - October 2012 - Sweet Goods - Bakery Portioning
bake - October 2012 - Sweet Goods - Latino Baking
bake - October 2012 - 68
bake - October 2012 - 69
bake - October 2012 - Sweet Goods - Nutty Ideas for Gluten-Free Baking
bake - October 2012 - 71
bake - October 2012 - Sweet Goods - Raisins for Health
bake - October 2012 - 73
bake - October 2012 - Sweet Goods - Basics of Chocolate
bake - October 2012 - 75
bake - October 2012 - Sweet Goods - Low-Calorie Options
bake - October 2012 - Sweet Goods - Shortening for the Health Conscious
bake - October 2012 - Showcase
bake - October 2012 - 79
bake - October 2012 - Classifieds
bake - October 2012 - 81
bake - October 2012 - Ad Index
bake - October 2012 - 83
bake - October 2012 - 84
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