April 6, 2010

BUT KING'S SHOULD BE GLUTTONOUS:

King of flour launches gluten-free line (Ingrid Lysgaard, 4/07/10, Boston Globe)

When America’s oldest flour company ventures into a whole new arena, bakers take notice.

Last month, King Arthur Flour Co., based in Norwich, Vt., entered the gluten-free market. “We did it almost reluctantly,’’ says Sue Gray, product development manager and test kitchen director.

The project has been in the works for a couple of years. “We started getting a lot of calls on our baker’s hot line for help with gluten-free baking,’’ says Gray, “and customers kept asking for flours and mixes. Two years ago I started working on the project with our team in the test kitchen by reading everything we could find about gluten-free flours.’’[...]

The hard work in King Arthur’s test kitchens shows in the gluten-free bread mix ($6.95). The box makes a single loaf that can be sliced for sandwiches. The bread rises high in the pan. The taste and texture are exceptional; the most impressive part is the thin, crisp crust. As the bread cools, it crackles like a French baguette. It’s difficult to wait until the loaf cools completely before cutting off an end piece and slathering it with unsalted butter. Two days later, the loaf makes beautiful toast. Ready for more butter.

Posted by Orrin Judd at April 6, 2010 6:53 PM
blog comments powered by Disqus
« THAT'S NOT THE DEBATE THE REST OF US HAVE AROUND THE WATER COOLER WHERE THOSE TWO ARE CONCERNED: | Main | BRIDGE WORK: »