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16 GLUTEN-FREE Gluten-Free Continued from PAGE 1 producer of gluten-free breads and baked goods, offers her advice to party hosts and their gluten-free guests. "I think one of the key challenges we hear about is the issue of labeling—knowing what's gluten-free and what's not," she said. "If you're at a dinner party and you're gluten-free, ask the host or hostess." According to Day, Rudi's offers a number of products that are great additions to any party spread. The company's glutenfree hot dog and hamburger buns are a must-have for any inclusive summer barbecue. The company's pizza crusts make a great choice for a child's birthday party. And the gluten-free tortillas, available in three flavors, can serve as an ideal base for a homemade appetizer. Jennifer Ramstad, Director of Marketing for gluten-free food company Pamela's, echoes Day's sentiments regarding the challenges of attending a party or event for those who are eschewing gluten. "Party guests who adhere to a strict gluten-free diet can often find it challenging to eat anything, since many unexpected items have gluten in them," said Ramstad. "There is also the potential threat of cross-contamination if the host's kitchen is not dedicated to gluten-free food preparation. We suggest that guests with gluten allergies plan ahead. GOURMET NEWS FEBRUARY 2014 www.gourmetnews.com Bring your own snacks to munch on if you feel that some of the food options may not be safe choices. Or bring something that everyone can eat and enjoy." For those planning a wholly gluten-free bash, Pamela's offers an immense product line that enables party planners to put together an eclectic spread of wheat-free treats. "Pamela's has nearly 300 recipes on its website … ranging from savory to sweet options. You can prepare some of your favorites so that everyone at the party can eat," said Ramstad. For party planners hoping to serve their guests at least a few glutenfree options, it can be a unique challenge to offer items that are pleasing to gluteneaters and gluten-free-ers alike. However, a number of specialty food companies have been hard at work for years developing gluten-free products that are so good, you would never guess that they are wheat-free. One such company is Chef Luca's Italian Gluten Free Foods, producer of a variety of classic Italian dishes, from eggplant parmigiana to veal marsala, all made completely sans gluten. "When I started to do gluten-free, I said we have to create something gluten-free that tastes right," said Luca Dangio, Head Chef for Chef Luca's. "It took me three or four years to develop that." For those planning a gluten-free party spread, consider offering an Italian menu featuring gluten-free cheese calzones, garlic bread, lasagna, ravioli and meatballs, all made to Dangio's exacting standards. Dangio promises that your guests will never suspect that what they are eating is glutenfree. "My recipe has to be perfect. Nobody can tell that it's gluten-free," he said. Sarah Pike, founder and CEO of Good Tastes Mac & Cheese argues that when looking for gluten-free party foods, home entertainers should focus less on transforming traditionally wheat-heavy dishes into gluten-free versions and more on serving dishes that easily lend themselves to a gluten-free option. For her, mac and cheese is a perfect gluten-free choice for your next party, as the most important ingredient, cheese, is naturally free of gluten. In crafting Good Taste's gluten-free four cheese and caramelized onion and herb mac and cheeses, the company simply replaces traditional wheat noodles with rice-based pasta and removes wheat flour from the roux. According to Pike, Good Tastes' Mac & Cheese is the perfect party food. "One of my favorite things to do from an entertainment standpoint is to take portions out and put them into mini muffin tins and bake them that way. They become little mac and cheese bites," she said. "Anything mini these days is so popular." This month, Pike's company is introducing a line of Latininspired products under the new Buen Sabor label. She says that this new product line provides home entertainers with a whole new selection of gourmet party options. "Many of the traditional dishes of Latin America actually are gluten-free inherently," she said. "There are just so many things that are inherently gluten free using the corn, using the rice as a base." Pike cites as one example Buen Sabor's Puerto Rican lasagna, made with layers of plantains as opposed to wheat noodles. The company is also offering a number of rice dishes. The dishes are delicious on their own, but they can also be used to stuff roasted poblano peppers for quick hors d'oeuvres, or they can be served with corn tortillas, cheese and salsa as part of a gluten-free taco bar. Even for those who are not necessarily planning on cooking for those with celiac disease or gluten intolerance, it can be beneficial for a variety of reasons to offer guests at least a few gluten-free options. "Many people try gluten-free diets to see if it makes a difference in how they feel. A lot of the growth is due to wider awareness that going gluten-free can be a positive benefit to their overall health and well-being," said Ramstad. Denise Day argues that cooking glutenfree can open up a cook's repertoire and force him or her to think outside of the box. "I think it can encourage you to get a little bit creative and open up your scope about what you eat," she said. "In the United States, a lot of meals are encircled by gluten and wheat and carbs. That's not a bad thing. But when you pull it out, it forces you to consider eating other healthy food items." As gluten-free dieting continues to increase in popularity, consumers can expect to see more and more product offerings from the industry designed to facilitate entertaining. While most food trends come and go relatively quickly, the gluten-free movement surprisingly seems stronger today than ever before. It appears that consumers can look forward to companies coming up with new and better gluten-free products for years to come. One company that has dedicated itself for decades to developing quality glutenfree products is artisan grain producer Bob's Red Mill Natural Foods. This seasoned veteran of the gluten-free industry has observed dramatic changes in just the past several years. "We have seen demand for our gluten-free products grow dramatically as more and more people turn to glutenfree diets either for health reasons or personal choice," said Matthew Cox, Vice President of Marketing for Bob's Red Mill. "Much of our growth in recent years can be attributed to the increased demand for safe and delicious gluten-free foods." Marketing gluten-free products since the mid-1980s, Bob's Red Mill's gluten-free line has grown to include over 80 products. Today, the company offers gluten-free grains, flours, cake mixes, brownie mixes, cookies mixes, bread mixes, a pancake mix and a pizza crust mix. In 2013, the company unveiled its newest gluten-free product, a pie crust mix. Now, those who want to wow dinner guests with a beautiful lattice top apple pie or those who are hoping to feed a brunchtime crowd with a classic quiche lorraine have an inclusive option that will not leave gluten-free guests wanting. Both Rudi's and Pamelas have also recently added to their gluten-free product lines, introducing new products in an effort to further facilitate fun and easy gluten-free entertaining. Rudi's, for example, recently released Gluten-Free Cherry Almond Bars, a perfect sweet bite that Day swears are so good, nobody would ever guess they are gluten-free. Meanwhile, Pamela's new ready-to-eat line of fig bar cookies, made with real fruit and figs wrapped up in a cake-like crust, come in four flavors: Mission Fig, Strawberry & Fig, Raspberry & Fig and Blueberry & Fig. For those who have maintained a constant dedication to producing safe and reliable, yet satisfying and delicious gluten-free goodies, they are convinced that the glutenfree phenomenon is less of a trend and more of an evolution in eating. Arguing that the gluten-free diet is here to stay, Denise Day succinctly summed up the motivation many consumers have for migrating toward it: "I think some people just feel better when they go gluten-free." GN

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