Freshly baked bread is simple indulgence that those with gluten intolerance often have to bypass — but not anymore. Chef Jen Peters suffered for more than 20 years before being diagnosed with Celiac disease. Determined to keep delicious breads, pastries and pasta in her life, she turned her talents toward perfecting a gluten-free, all-purpose baking flour, and the idea for The Good Flour Company was born. Her flours are used in more than 70 restaurants nationwide and are now available for retail purchase.
I had a chance to interview Chef Jen Peters to learn more.
Why is it so important for people who need gluten-free foods to have a quality substitute for traditional flours?
Like all food substitution it is about replacing things well..
if I stop eating dairy, I need to replace what I will be missing so ...
I must replace dairy with calcium rich food.
Food is Fuel for your body...
When we replace wheat, we really need to look for a food / grain that is going to
1 replace the fibre content not just the starch... Not just empty carbs!!
2 We must replace nutrition in wheat: (calcium, phosphorus, magnesium, potassium & folate)
That is why we use Millet in our blends to supply, Vit A & B, Phosphorus, Potassium, Calcium, Iron , Niacin
We use Buckwheat, to supply our body with thiamin, niacin, riboflavin, folate, vitamin K Vit B-6
What sets your products apart from other gluten-free options?
I think the Good Flour Company's approached to food is different than others because the recipes we use to make our flours were created to help my body recover from all the issues gluten caused me .. and eat well!! We care about Texture Flavour and Nutritional value... not about finding cheap ingredients.
Are there any special tips or techniques that people need to know when using GF flours?
Tips & Tricks .. Use hot liquid for bread making and let the dough mix till it's cool .. then add yeast.. you get more stretch & bubble! Gf flours can use a little more hydration in some bread recipes.
Can you share a favorite gluten-free recipe?
TWO of my current favourite recipes (they do change according to my cravings...)
Is our All-purpose Flour used in the Nestle Tollhouse Chocolate Chip Cookies recipe
AND All-purpose Flour used to make Martha Stewarts Sour-Cream Banana Bread.
Chef Jen was a protégé of Chef Bruno Marti (the beloved godfather of fine dining cuisine in Canada), and worked and trained in Michelin-starred restaurants, where she created culinary masterpieces for others to enjoy even as she suffered the horrible effects of Celiac disease that went undiagnosed for 20 years.
With the answer she finally needed, she began researching and creating a line of gluten-free, all-purpose baking blends that would allow her to continue making popular kitchen staples like bread, pasta and pastries without sacrificing taste or texture, or settling for low-quality alternatives.
In 2012, Chef Jen finally perfected her recipe and founded Nextjen Gluten-Free with her partner (and husband), Chef Hamid Salimian, who has built a reputation as a “chef’s chef”, winning the respect of his peers for his eye for detail, insistence on quality, and his commitment to mentoring the next generation of chefs. As the co-founder of the company, Chef Hamid is also its food photographer. He acts as a culinary consultant for national brands such as Earls Kitchen + Bar, and shares his knowledge and expertise with a new generation of chiefs as an instructor in the VCC Culinary Arts program.
In 2021, the husband and wife duo teamed up with Matthew Clayton and rebranded the company as The Good Flour Company. Today, their products are used in more than 70 restaurants nationwide and are available for retail purchase online. The Good Flour Company’s gluten-free products are also GMO-free, allergen free and contain ingredients with the highest nutritional content available.
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