It isn’t every day that I come across a fresh, baked-to-order, gluten-free dessert like Madrid Coffee Cakes by husband-and-wife (Sergio and Lia) team committed to making delicious baked goods for their customers.

Sergio comes from a long line of bakers. When he was only 9 years old, he started helping in his father’s bakeries in Madrid, Spain. He had a passion for baking and trained under master pastry chefs and bakers and eventually led his father’s bakery team at the young age of 17. When Sergio moved to the US, it was only right for him to open his own shop following family tradition. With Sergio being the man in the kitchen and Lia handling all the business side of the bakery, this husband-and-wife team were ready to roll!

Sergio and Lia noticed in their customers a growing concern about eating gluten and listened to their frustrations over not being able to find tasty gluten-free treats. They knew they had to find a way to make their famous baked goods enjoyable to all. After educating themselves in the safety precautions of producing gluten-free items, Madrid Coffee Cakes came up with gluten-free baked goods that not only were gluten-free but also grain- and dairy-free!

My taste-testing team and I had the pleasure of testing the Madrid Coffee Cakes. If I could describe them a word, I would say: delicious, homemade taste, comfort food at its finest. Ok, maybe that’s more than one word, but you get the idea. The newest flavor, lemon-poppy, was my favorite. The last time I had something that was lemon-poppy flavored it was a gluten-filled lemon-poppy muffin, which I recall got me quite sick. To be able to eat something so flavorful that was not only gluten-free but also grain- and dairy-free brought me, my mouth and stomach much joy.

My entire testing team loved all the flavors. We noticed a slight lemony flavor in each one of the coffee cakes. It was refreshing and not something you would expect. Although these cakes are gluten-free, grain-free and dairy-free, they definitely have sugar in them. They don’t call them cakes for no reason. If you are in the mood for something sweet and delicious, these cakes could be just what you are looking for.

Madrid Coffee Cakes takes to heart all their customers and you can really tell this by all the close attention they give to customer satisfaction. European desserts have made a name for themselves as being the best for a reason, and you can taste why in Madrid Coffee Cakes.

Click here to check out Madrid Coffee Cakes and to see all their different flavors. Be sure to take advantage of their individual portion cakes while you still can!

Miranda Jade Turbin

www.GlutenFreeHelp.info

To read the Q and A I did with Madrid Coffee Cakes click here.

Before reviewing all the delicious flavors of Madrid Coffee Cakes, I wanted to get a feel for the company and what makes them so unique. Read their interview below and stay tuned for their product review in two weeks!

So you have this wonderful bakery in Marlborough, Massachusetts and are now selling delicious gluten free baked goods on line. How did you get into baking?

I guess you could say—the old fashioned way. Sergio comes from a long line of bakers. He started helping out at his father’s bakeries in Madrid, Spain when he was just 9-years-old! He was trained by master pastry chefs and bakers as an apprentice and eventually led his father’s bakery team when he turned 17.  After relocating to the states, Sergio opened up his own shop, following with family tradition.

Tell us how you got into Gluten Free Baked items?

Our Gluten Free line emerged organically. Being a small family-owned bakery, we have a very personal relationship with our customers. At the bakery, we listened to disheartened customers who had eliminated gluten from their diets describe their frustration at not being able to enjoy any of our goodies. We took a step back and identified many of our traditional family recipes that were inherently grain free, many of them already customer favorites. Once we identified a few favorite recipes, we educated ourselves about how to safely produce gluten free items using top-notch isolatory methods.

We couldn’t have expected the response! Our Gluten Free products, especially our Coffee Cakes, exploded with popularity. They were already favorites amongst our customers, but now that we could serve the Gluten Free community, folks were driving in to see us from adjacent states and began asking us to ship our special Coffee Cakes across the country.

I understand you are a husband and wife team. Now that is exciting! Who does what in the business or do you share the roles?

It’s definitely fun! We are very lucky to work as a family. It is not too far from the way Sergio grew up, in his family’s business.

The division of labor is simple- Sergio is the artist. I take care of the nuts and bolts. He is quite the perfectionist when it comes to the execution of his recipes and takes much pride in preparing every cake himself—from measuring ingredients to including a little thank-you note in all of the packages.

I actually fell into this bakery-business, business, because of him. I help take care of the stuff behind the scenes. Including getting the word out there. A role that works out quite well- since I TRULY believe these cakes are amazing (eat a slice every day, actually), and Sergio is much too modest.

Being that there is a European connection here, please tell us how that has influenced your bakery and on- line gluten free baked items.

European traditions really influence all of our products to the core. Sergio learned everything he knows about the profession from European masters! The bakery actually serves the same recipes that Sergio made in his family’s bakeries back in Spain. That including the Santiago Coffee Cake that started our gluten-free online product line.

I am sure this has set you apart from the usual bakery. What are the gluten-free baked items you feature for our celiac and gluten sensitive individuals?

Our Coffee Cakes are definitely the stars. We currently have them in 8 varieties:

The traditional Tarta de Santiago (Almond), Chocolate Almond,  Coconut-Almond, Lemon-Poppy Almond, Almond Anise, Hazelnut, Chocolate Hazelnut, and Pistachio-Almond. In the fall, we also offer a Pumpkin-Almond, which is amazing!

In addition to the coffee cakes, at our physical bakery, we also offer:

Pistachio Chocolate Rochers

Almond Chocolate Rochers

Almond Florentines

Coconut Macaroons

Are these common bread/cakes in Europe? If so, tell me us a bit of the history of gluten free baked good in Europe.

All of the Coffee Cakes are original creations that emerged from the perfection of the Classic Almond cake. This type of cake (based on Almond) has been a classic in Spain for thousands of years. In Spain, it is traditionally enjoyed as supper with coffee, tea, or milk. It’s also enjoyed as an after lunch treat (the heaviest meal of the day), usually accompanied by either coffee or “agua ardiente” (strong digestive liquor).

Many European recipes are based on the combination of a few quality ingredients, where the process of combining these ingredients is the key to complex taste. This approach leads to recipes that are potentially free of specific allergens (in our case both Gluten and Dairy), since recipes don’t call for mile-long lists of ingredients, processed foods, etc.

I see you use no dairy in your gluten free cakes. Is this also a need or preference in Europe?

Both Gluten and Dairy intolerance is a growing concern in Europe, certainly. Many traditional recipes are now being re-discovered because of these concerns. In our case, the traditional recipes and methods that are the base for our products were inherently grain and dairy free. We think that this explains the Coffee Cakes’ amazing genuine tastes. We didn’t attempt to “re-create” recipes to “convert them” into Gluten Free or Dairy Free items, and firmly believe that these Franken-foods often fall short of the original.

I always associate desserts with being a guilty pleasure. You state on your site that you are sure your coffee cakes are the healthiest coffee cakes we will ever enjoy. In your estimation makes yours the healthiest?

I think the key to the healthiness of our Coffee Cake line is the simplicity and quality of ingredients. All of our cakes are not only Gluten/Grain and Dairy Free, They are also 100% natural, free of leaveners, and free of any added fat! At the same time, they all have a substantial protein content and are high in heart healthy Omega 3s.

You also don’t use leaveners yet your cakes are incredibly light and fluffy. They really were a hit with my testers! Tell us what you use to make them rise?

The short answer is- science. Sergio is a bit fascinated with the interaction of ingredients on a scientific level. He meticulously created the Coffee Cake recipes, combining ingredient proportions down to the last milligram with the purpose of making sure that ingredients combine in a way that creates “strength” in the dough allowing the egg to rise on its own.  What can I say? The man is passionate.

Do you have future plans you can share in adding any more delicious gluten free baked items? Any other European baked items which may be added to your gluten-free choices in the future? You are on the east coast yet you are shipping all over. Is there any particulars we nee to know about ordering or shipping from you?

Sergio is always developing new taste combinations. Like I mentioned, the Pumpkin-Almond Coffee Cake will be available on the website in the Fall. It has the most amazing “fall” taste! In addition to that, we’re working on getting our goodies on the shelves of quality stores, cafes, etc.

We DO ship all everywhere in the Continental U.S., Hawaii, Alaska, and Puerto Rico! We’ve developed a custom shipping system that ensures that cakes make it to any of these destinations fresh and intact. It all starts with baking the cakes AFTER folks order them from our website. Compared to cakes that you might buy off of a store shelf, which were made sometimes months before you open them, it makes for an incredibly fresh product. Most cakes also make it to their final destination within 3 business days. Something most customers don’t know is that even though all of our Coffee Cakes are 100% natural, they have an incredibly long shelf life. They stay moist, fluffy, and fresh—on your kitchen countertop—for weeks! It all comes down to that ingredient combination science Sergio loves so much.

Last but now least is there anything else you’d like to share or say?

Just that, we’re really grateful to all of the folks that are giving us a try and are choosing to support our small family business. We are overjoyed by the appreciation customers have for our artisan goods!

Miranda Jade Turbin

www.GlutenFreeHelp.info

After mom Betty Lou Carrier read Sugar Blues by William Dufty and took to heart the book’s preaching that “sugar causes disease,” her life took a turn.  Little did she know that her newfound commitment to eliminating sugar from her family’s diet would end up with a 104,000 square -foot facility, 80 full-time staff, and the opportunity to work side by side with her two sons.

It all began with some experimentation in the kitchen, as Betty Lou sought to make sugar-free treats for her kids to take to school. She had never created recipes before, but after throwing some ingredients together, she found that she had created a delicious treat, loved by kids and grown-ups alike. Now the company offers a wide array of not only sugar-free but also various dairy-free, lactose-free, vegan, and gluten-free foods.  They recently came out with a new gluten-free protein bar, which comes in four flavors.

What Betty Lou first created in her kitchen was the forerunner of her company’s most popular item, Betty Lou’s Nut Butter Balls, which are gluten-free and come in a variety of flavors, including Peanut Butter, Almond Butter, Coconut, Cashew, Spirulina, and more, with an average of 9.15 grams of protein packed in each 1.4-oz. one. Their current ball shape comes from Betty’s Lou’s original use of an ice cream scoop to shape the treats before rolling them by hand with nuts.

Another high-quality gluten-free product Betty Lou’s offers is Low Glycemic Designer Protein Shakes, which are offer 20 grams of protein per serving. The shakes are free of lactose, gluten, sugar, soy, and hormones, with the protein source being milk and rice proteins. The shakes are high in fiber and sugar, contain vitamins and minerals, and are made with a digestive enzyme and probiotic blend. The three flavors of Chocolate, Vanilla, and Orange Cream mix instantly in water. Such a product is valuable for gluten- or lactose-free athletes looking for a protein boost or as a meal replacement shake for people looking to manage their weight.

The most recent release by Betty Lou’s is the Organic Just Great Stuff Bars, which come in four flavors, Organic Superberry Acai, Fruit & Veggie, Chocolate Dream Greens, and Cacao Acai Bar. The bars are certified organic, full of antioxidants, vegan, and gluten-free with protein supplied from organic rice protein and cashews. The bars are also rich in antioxidants; the Organic Cacao Acai Bar has an ORAC Antioxidant value of 34,100, as tested by the credible laboratory Brunswick Labs.  The ingredients are also unique and nutritious. For instance, the Chocolate Dream Greens Bar has “organic freeze-dried spinach, sprouted broccoli, kale and carrot, and whole foods like bananas, raisins, dates and cashews,” according to Betty Lou’s website.

According to Betty Lou’s son John, the facility is thoroughly washed out between every production as well as tested often for gluten content. Betty Lou’s is proud to create top-of-the-line “private label” products for doctors, nutritionists, and other companies by utilizing their team of scientists and researchers. John said that two of the private label products they created were named in the Top 5 Best Bars in Food Engineering Magazine.  According to John, in their latest third party audit of their facility, which was conducted to check their “good manufacturing” practices and procedures, resulted in a rating of 97%– the “Best in the Food Industry.”

“We go all out to keep our consumers safe, while enjoying a delicious, gluten-free performance snack from Betty Lou’s,” John says.

As awareness about gluten and celiac disease increases, more and more food companies are committing themselves to serving the gluten-free community. Betty Lou’s, Inc. stands out as one of these companies, which with its variety of gluten-free, nutritious snacks, has made living gluten-free easier for the gluten-free community.

Tina Turbin

www.GlutenFreeHelp.info

k.m.

Resources:

Betty Lou’s, Inc. http://www.bettylousinc.com

Mr. Ritts Gingerbread

1/4 lb butter

1 cup sucanat (evaporated cane juice)

2 eggs

3/4 cup molasses

2 1/2 cup buckwheat mix

2 tsp baking soda

1/2 tsp salt

2 tsp powdered ginger

Preaheat oven to 350.

Butter and lightly flour a 9-inch square cake pan.

Cream the butter, add the sugar, and beat until light and fluffy.

Add the eggs and beat well.

Add 3/4 cup boiling water and the molasses and blend.

Mix together the buckwheat mix, baking soda, salt, and ginger, add to the first mixture, and combine thoroughly.

Pour into the pan and bake for 35 – 45 minutes, until a toothpick comes out clean.

Cool in the pan for about 5 minutes before turning out onto a plate.

The celiac community has seen a surge of helpful resources in the form of eBooks, including Gluten Toxicity: The Mysterious Symptoms of Celiac Disease, Dermatitis Herpetaformis, and Non-Celiac Gluten Intolerance by Shelly Stuart, R.N., B.Sc.N. The book contains 248 pages and 30 chapters of clearly laid-out answers and advice for those with celiac disease, DH (dermatitis herpetaformis), and gluten intolerance.

The eBook offers extensive descriptions of symptoms, breaking them down into numerous categories, and diagnosis and the gluten-free diet are dealt with in detail. What sets the book apart from others is an assortment of topics that Shelly takes up in the latter part. Some chapter titles awaiting you are “Thirty Lifestyle Tips To Help Ease The Transition,” “What If The Gluten-Free Diet Doesn’t Work?”, “Could A Grain-Free, Specific Carbohydrate, Paleolithic, Or Elimination Diet Be Helpful?”, and even “Is A Gluten-Free Or A Grain-Free Diet Healthier For Dogs And Cats?” Shelly even shares not one, not five, but twelve theories of why the prevalence of celiac disease has increased. She even shares a list of “Global GF Bloggers,” listing my website, http://glutenfreehelp.info, under this category.

Shelly suffered the effects of gluten toxicity for many years before she was finally diagnosed with celiac disease. After she was diagnosed, she had her relatives screened, and her mother and one of her three daughters were also diagnosed celiac. Her mission now is to increase celiac awareness. She has created an exemplary eBook as part of this mission, and I highly recommend you avail yourself of it.
http://celiacnurse.com/products-page/e-book/gluten-toxicity-ebook-pdf/

Tina Turbin
www.GlutenFreeHelp.info

b.a.

Mr. Ritts Buckwheat bread mix (as on package)

3 cups warm water

3 TBS lemon juice

3 TBS canola oil

2 BTS molasses

1 large egg white

1 large egg

3 TBS granulated sugar

1 TBS 1 ts dry yeast

1 tbs kosher salt

Place liquid ingredients in mixer bowl.

Whisk briefly to mix.

Pour contents of package on top.

Add rest of dry ingredients. on low, stir to combine.

Turn to high and beat 5 minutes. turn off mixer, cover bowl and let rise until doubled (15 – 30 minutes) stir down, turn on high for 3 minutes.

Divide between 3 sprayed loaf pans.

Spread even. tap on padded surface 10 times to remove air bubble.

Let rise until center rises 1/2 inch above side of pan.

Bake @ 350 degrees for 60 minutes. remove from pan.

Cool on rack.

Distilled beverages, alcohol, and vinegars are gluten-free. Distilled alcohol is also known as “spirits” or “liquor” and comes from distilling fermented foods such as grain, fruit, and vegetables.

According to Living Without, research shows that gluten peptides are too large to make it through the distillation process.

Watch out for liqueurs, though, which are distilled beverages that have sugar and flavorings added to them. These additional ingredients may not be gluten-free.

As far as undistilled beverages go, such as beers, ales, malt vinegars, hard ciders, and lagers, these aren’t gluten-free, although wine is. Luckily gluten-free beers can now be found in the U.S.

Miranda Jade
http://www.GlutenFreeHelp.info

b.a.

Jovial’s cookies and pastas are all handcrafted in the northeast region of Italy in Veneto. This bakery is family-owned, all-organic, and everything is baked in small batches.

The three flavors, Chocolate Vanilla Cream, Chocolate Chocolate Cream, and Fig Fruit Filled, were all an unexpected light delight with an airy, ever-so-creamy center. We all felt the Fig Fruit Filled tasted exactly like the long-desired gluten-free Fig Newton™. These cookies were truly out-of-this-world. We felt as if we were having a taste of Italy. They were unlike anything we’ve tasted yet!

The brown rice pasta (Brown Rice Penne Rigate) was light and flavorful and so was the Brown Rice Capellini. Both were healthy-tasting, yet this didn’t interfere with their tasting like the “real thing.”

Jovial tests each batch, and they ensure all batches are under 10 ppm.

It’s not often you’ll have available a gluten-free, high-quality European option in America. Well, Jovial is available in the U.S. and is spreading across it, to be found now in many stores. You can use the Store Locator at JovialFoods.com to find Jovial products near you.

Miranda Jade

www.GlutenFreeHelp.info

k.m.

I was a bit skeptical testing “already-cooked” rice in a bowl. It appealed to me somewhat, as it was organic and preservative-free, and sometimes I do need a side dish and don’t want to wait for the standard forty minutes for my brown rice. So I gave Go-Go Rice a shot and asked my test team in L.A. to try it out as well.

I popped this little dish in the microwave, after peeling back the cover slightly, set the time, walked away, got myself a glass of juice, and it was done. The moment came to test it. I could not believe how moist and tasty these little hearty grains of brown rice were. I thought it would be dried-out and need something to make it taste good. Not at all. It tasted as if I had just cooked it stove-top, with the same consistency as stove-top rice.I called the L.A. team and before I could say a thing, they went on and on about how convenient, fast, and unexpectedly delicious the organic brown rice was.

The master of the creation, T.J. Song, Stanford Business School graduate, with seventeen years of global trading (in Korea and the U.S.) and ten-plus years in the natural and organic food business in the U.S. under his belt, was a rice lover. In fact, it was and still is his daily staple. He wanted convenient “rice meals’’ for a long time. He found consumers purchasing products like this, but to him, these meals weren’t that good.

In 2004, he finally decided there was a potential business and ventured into the cooked rice business with a facility completed in 2005. Go-Go Rice was successfully introduced March 2006 to Expo West. Minsley, Inc. currently manufactures and distributes these delicious, convenient rice bowls.

We thank T.J. Song for being a man with a vision and taste.

Miranda Jade
www.glutenfreehelp.info.

Gluten is not a staple in the Asian world or in their foods and never has been. Even the inclusion of soy and wheat is “an American idea.” How absurd!

KA-ME has delicious gluten-free, single-serve rice crackers as well as lightly-salted ones which I really enjoyed and would purchase again.

The company manufactures more products and many in Asia, yet these are the only two I tested and can comment upon.

Miranda Jade
www.glutenfreehelp.info.