There's some exciting news in the gluten-free world that we wanted to share with our loyal readers! Chef Thomas Keller, owner of eight restaurants and two bakeries including Per Se, Bouchon Bakery and Ad Hoc, has launched a new gluten-free all-purpose flour that is truly Cup4Cup.
The new gluten-free flour came from a partnership between Chef Keller and his research & development chef at French Laundry, Chef Lena Kwak. With a passion for cooking for others and an interest in nutritional science, Lena began developing a gluten-free flour that offered a successful alternative to the traditional flour that was used in the French Laundry quick breads, desserts and brioche.
She began using the flour at the restaurant and after watching a guest in tears from having enjoy her first bite of bread in over a decade, she knew the flour had to be shared.
With the blessing and support of Chef Keller, the duo refined the flour blend and formed the company Cup4Cup. the name plays on a common culinary measurement used to define a product's ability to replace all-purse flour in recipes one cup for one cup.
Delight Gluten-Free Magazine was thrilled to attend the media launch 'Tea Party' for Cup4Cup this week in New York where we were able to taste an amazing assortment of delicacies made using the cup4cup flour. Just a few items on the menu included:
- Cornet of Marinated Atlantic Salmon with Sweet Red Onion Crème Fraiche
- Potato Truffle Beignets
- Nova Scotia Lobster Knuckle Salad with Radish and Young Ginger Gelee
- Per Se Falafel with Raita and Garden Mint
- Brioche Doughnut holes
- Miniature chocolate tarts
- Chocolate Vanilla Ice Cream sandwiches Chocolate Chunk cookies
- “TKO’s” (Thomas Keller Oreos)
- Devil’s Food Cupcakes, Lemon cupcakes and Raspberry cupcakes
- “Nutter Butters”Danishes: Raspberry cream, Cherry streusel, Lekvar, Fresh blueberry, Raspberry pinwheel
- Cherry chocolate scones
- Sticky buns, brioche a tete and biscuits
The Cup4Cup Flour is available at Williams Sonoma and at Bouchon Bakery. Check out our photos below from the event and be sure to listen to the Hold the Gluten Podcast which details the Tea Party and includes interviews with the chefs behind the Cup4Cup flour.
Fri, November 4, 2011
by Vanessa Maltin Weisbrod filed under