Gluten Free Clam Chowder

Yes it is true, I did not use flour to make a roux for the chowder this past Friday. I just kept messing around and found the right combination of gluten free flours to keep the rich flavor of my clam chowder. I ended up using brown rice flour and riesling flour. This makes the chowder a letter darker in color but it tastes great. I mentioned it to my customers and they said it was still wonderful.

Gluten Free Food Demand

A genetic disorder causes a persdon's immune system to attack his own body if he eats gluten, which is found in wheat and many other grains. Even the trace amounts in many packaged and processed foods can cause a variety of symptoms and trigger a reaction that destroys sufferers' small intestine.

Diagnoses of celiac disease have risen; about 120,000 cases had been diagnosed by this fall, compared with about 40,000 in 2003. This year alone, more than 800 new gluten-free foods have entered the market — more than six times as many as entered five years ago.
Consumers also say the products have improved in flavor and texture as manufacturers have developed new ingredients and cooking techniques.
Experts trace the increase in diagnoses — which led to a boom in demand for gluten-free products — to the 2003 release of a landmark study by the University of Maryland Center for Celiac Research. It estimated nearly one in every 133 Americans, or about 2.3 million people, has the genetic disorder, although most are undiagnosed. The study helped spread awareness of the disease, according to Alessio Fasano, medical director at the center.
U.S. sales of gluten-free food, roughly $700 million in 2006, are rising 15 percent to 25 percent a year, according to research firms Mintel International and Information Resources Inc. Manufacturers expect sales to remain strong because celiac sufferers don't outgrow the disease.
Along with people who are allergic to wheat, people with celiac remain manufacturers' target audience, although some consumers believe gluten-free food may help other problems.

Gluten-free baking is difficult, requiring a blend of rice, tapioca and other flours and the addition of substitutes such as xanthan gum.

Using Expandex, a modified tapioca starch introduced in the U.S. about two years ago, imparts a texture more like wheat's, makes baked goods rise higher and improves their shelf life.

Gluten free customers

This past week end I had a couple of customers that were very interested in Gluten free offerings. One was for breakfast and one for lunch. I have made it obvious of the gluten free options at dinner but not lunch or breakfast. So I guess i should change that, time is running out. I owe so much and so little is coming in. I get good customers just not enough. I really believe that gluten free is a way to go, God please guide me and quell my anxiety. It is so difficult not to be.
My friend State Rep Larry Haler had an information presentation yesterday afternoon, not many people but many topics were covered. The bills in the current legislature, economy, taxes, teacher-student legislation, farming stuff, state fees (liquor license). Larry does a good job educating people on the legislative process and it is a nice atmosphere to have a discussion. I also got to share my idea about using grapeseed for roads and sidewalks. Next idea...how about grapeseed kitty litter?

Cabernet Pork Strips

I really miss my kids working here with me. It was so much fun having them here during Christmas, I am a very lucky man to have them. This week I debuted my latest grapeseed creation - Cabernet Pork Loin Strips. I use the jam/spread that I made from the Cabernet skins instead of the seed. It took me a while to make it look presentable. The meat is cooked in a small portion of butter and then a couple of spoonfuls of the Cabernet. Because it is in strips, the meat cooks through quickly and stays moisty tender. It gives the pork a little sweetness but the real surprise is when after a couple fork fulls the cabernet starts to take over the senses. It is served over a bed of rice pilaf which takes on the flavor of the sauce made from the cooking of the pork (buttery sweet). This is surrounded by slices of cooked apples. It really is a good combination. Also in my creating this dish I tried lots of different wines with it and found that the Platinum #3 from Kestrel is a perfect match. It has a honey flavor that is wonderful with the way that the pork is prepared. I have served it about a dozen times now and have the cooking technique down fairly well.
Now for the lamb creation...