Ask the Expert. . . . and a vegetarian

Ask the Expert

I am very lucky to have a dear friend and owner of Bolo Pastries, Jennifer Crossland.  She was kind enough to sit and talk about gluten free baking and record a baking segment that is to come. 

   What role does gluten play in baking?

It sticks everything together. 

    Do you have a lot of demand for gluten free products?

There is a decent amount of demand for gluten.  A lot of people are into fad diets and only want gluten-free to be "hip" but there are a growing number of people who are gluten intolerant and absolutely have to have gluten-free. 

    Are there products that you make inherently made without gluten?

Macaroons and French Macarons, there are a lot of flour-less chocolate cake recipes, frosting, most candy, pot du creme, etc. 

    Are gluten free flours harder to find than regular flour in bulk quantities?

Yes!  It's really easy to find the smaller packages in the store, but for bulk its really hard.  I think as more and more people grow intolerant it will become easier. I also think as people try gluten-free items and realize they can taste good it will be more readily available as well. 

    What precautions do you have to take to keep gluten from getting into gluten free items?

You have to really wash and sanitize all surfaces.  Its important to have things like dusting brushes and rolling pins just for gluten-free items. 

    Are there certain items that you would say are easily converted to gluten free without a drastic difference in taste or texture?

Pies and tarts and quickbreads 

    Which gluten free flours would you say make the best:

Pancake - anything with buckwheat

Muffin - blends like King Arthur or Bob's Red Mill AP Flour

Bread - same as muffin

Tarts - White or Brown Rice Flour 

    What if any other binders do you use to act as gluten?

Xanthan Gum or egg 

. . . And a vegetarian 

In talking often about the high cost of gluten free groceries, it came to my attention that there are many people facing the same problems.  Gluten may not be a problem for most, but the high cost of groceries is something most people can relate to.  In particular vegetarian items, like gluten free items have a special market and thus a higher cost.  My dear friend Brittany was very interested in my project and agreed to chat about her concerns in the grocery store as a vegetarian.

     How long have you been vegetarian?

Since I was a teenager, but I've wanted to be since I was a kid.  My parents just insisted that I eat meat as a child.

    What items do you find to be the most costly?

Fresh fruits and vegetables.  I also try to eat organic as much as possible which adds to the expense.

    What would you say is the hardest thing about accommodating your diet?

Eating out, especially in Texas.  I grew up in Colorado, and lived in California for two years.  It was a lot easier to find vegetarian menus at the restaurants and it seems as though there were more people who shared my ideas about food.

    Do you find that you are able to attain the necessary nutrients without animal protein?

I think it's hard for any one these days to keep up with the necessary nutrients.  I get most of my protein from beans or legumes like lentils.  I also eat a lot of Asian and Indian foods that don't emphasize meat as the center of the meal.