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O C G S h o w D a i l y S u n d a y, J u n e 7 , 2 0 1 5 3 0 WHAT IS GLUTEN? Gluten is the protein found in wheat, bar- ley and rye, giving both bread dough its elasticity as well as baked goods their structure by holding air pockets in place as the dough rises and bakes. Oats don't naturally contain gluten, but often come in contact with gluten during growing, harvesting and process- ing, making them unsuitable for someone on a gluten-free diet. Gluten-free oats are available and should be used for making gluten-free products. According to retail market research company SPINS, explosive growth in sales of gluten-free products topped $20 billion in sales as of May 2014. In addi- tion, according to the NY Times, the average grocery basket of a gluten-free customer was $100 while the overall average basket was only $33 dollars. NPD, a market research company, reported that 200 million restaurant visits included a gluten-free or wheat-free order in 2012 while approximately 23 million Americans require a medically necessary gluten-free diet (with many still undiagnosed). With 30 percent of the population looking for gluten-free options, people eat gluten-free for a variety of reasons. Celiac disease, an auto-immune dis- ease that affects approximately one in 133 people in the U.S. (about three mil- lion people), causes damage to the lining of the small intestine when gluten is con- sumed, leading to a variety of health issues including malabsorption of nutri- ents. Even eating a very small amount of gluten can make someone with Celiac disease very sick. There is also non-Celiac gluten sen- sitivity that is believed to affect approxi- mately 18 million people where gluten sensitivity has many of the same symptoms as Celiac dis- ease, but doesn't cause long-term damage to the small intestine. Those with wheat allergies can eat rye and barley, but choose gluten-free options because they are wheat-free. There are many people who may not have wheat allergies but have health issues including auto-immune diseases like multiple sclerosis and rheumatoid arthritis or conditions such as IBS, migraines, asthma and autism say they fell better on a gluten-free diet. Gluten can be found in all varieties of wheat like semolina, bulgur, durum, farina, graham flour, kamut and spelt along with most baked goods such bread, pastries, crackers and cereal. Pastas and couscous contain gluten as well. Processed foods are also likely to contain gluten, especially anything with breading or a coating luncheon meat, imitation meat and seafood, salad dressing, snack foods – including many sea- soned chips –, seasoned rice mixes, matzo, vegetables in sauce and even candy, so read labels to make sure if it is gluten-free. Gravy stock, sauces, marinades and spice blends are thickened with wheat flour and many marinades use soy sauce as an ingredient. Soy sauce contains gluten unless labeled gluten-free. Even beverages are known to con- tain gluten. Malt is used as a sweetener and flavor enhancer for many products. Malt vinegar is off limits because it is not distilled; beer and many wine cool- ers are made from barley unless labeled gluten-free. For more information visit www.antoninas bakery.com, www.zenbakery.com or call 425.637.3357. CHEF SHAMY GOURMET BUTTER BRINGS NEW WAY TO COOK FOOD Chef Shamy Gourmet Butters bring a whole new way to season and cook food. Entering the market seven years ago with its "All About the Taste" message and commitment to creating an all-natural product with no oils, trans fats, rbsts or preservatives as well as being non-GMO, the demand for this brand has doubled in volume each year. Retailers are becoming more aware of the added value this product brings to the overall segment and consumers real- ize they can make better tasting food at home using Chef Shamy gourmet butters. The continual education and increased awareness that butter contains "good fats" for consumer diets has created a growing niche within the butter category. Chef Shamy Gourmet Butters bring variety and additional profits to a growing segment within the dairy, deli and meat case. Chef Shamy's expansion of this seg- ment within the butter category is raising the bar on quality and taste. Its current offerings of Parmesan Basil Garlic Butter, French Onion with Asiago Cheese, Southwestern, Lemon Dill and Garlic Herb are consumer favorites. Chef Shamy Gourmet Butters make gourmet cooking at home simple and easy. On the sweeter side, Chef Shamy offers three new premium honey butters: Cinnamon Brown Sugar Honey Butter – a perfect addition to morn- ing coffee, oatmeal, pancakes, bagels and vegetable dishes; Vanilla Bean Honey Butter – a delicious option on French toast, hot rolls and as a fun new twist on popcorn; and last, but not least, Passion Fruit (Lilikoi) Honey Butter – a great new variation for a third flavor. Coming this fall is a European style whipped butter with almost half of the calories per serving than reg- ular butter with all of the ben- efits of Chef Shamy flavored butters. These delicious options are combined with Chef Shamy's new line of packaging that is everything the retailer looks for in space management in their dairy and deli cases. Chef Shamy offers all of these great products in retail, foodservice and club and warehouse pack sales, making sure to keep every gourmet butter kosher, halal certified and carrying the "REAL" butter seal. For more information, visit booth #4170 or go online to info@chefshamy.com. BRED WITH A BROOKLYN ACCENT! Is it any surprise that one of the hottest baby names for this year is "Brooklyn"? Yes, these days Brooklyn is the name to be, the place to be and, for those with guts, the way to be. Damascus Bakeries is all of the above. Since 1930, this third generation family-owned bakery has planted its roots in Brooklyn and baked award-win- ning Middle Eastern pitas and flatbreads, first for its own community and now for many others. Like many proud parents, Damascus Bakeries has chosen the name "Brooklyn" as its newest baby, Brooklyn Bred ® Bistro Breads. This line of innova- tive and highest quality baked bread will soon be introduced to the market. "We've been 'Bred in Brooklyn Since 1930,' so the new brand name Brooklyn Bred was a natural for us," said David Mafoud, Co- Owner and third-generation Baker. First to hit the stores come both styles of Brooklyn Bred Pizza Crusts: tra- ditional and made with specialty "00" pizza flour, which contains ancient grains and is made with organic kho- rasan flour. Both varieties, as will be the case for all Brooklyn Bred products, are processed with extended fermentation time for an authentic texture and more pronounced flavor. "Pizza is all about the bite, and in Brooklyn, that could be the difference between life and death. Okay, I'm exag- gerating – a bit! But, without exception, in Brooklyn, the success of every great pizza starts and finishes with its crust," Mafoud said. Under the same Brooklyn Bred label, Damascus has recently introduced its Olive Oil & Sea Salt Bistro Sticks that are a savory cornucopia of culinary and entertaining options. At just 100 deli- cious calories, the Country Potato Bistro Buns may become a favorite in many household bread boxes. In months to come, Damascus will be introducing some addi- tional varieties to its lines of sticks and buns, as well as a line of Bistro Flats, "The Not So Flat Flatbread," which boasts "more body, less calories." "It's time to 'roll up our sleeves, go back to the very basics and start creating fresh, outspoken and edgy Bistro Bread that will speak out to all – preferably with a Brooklyn accent!" Mafoud said. For more information, visit booth #2942, go online to www.damascusbakery.com, call 718.855.1456 or contact David Mafoud at 917.709.3736 or dmafoud@damascusbakery.com. GIBBSVILLE CHEESE: A TASTE OF WISCONSIN FAMILY TRADITION Gibbsville Cheese was started in Wisconsin in 1873 and became part of the Van Tatenhove family after Fred Van Tatenhove purchased the company from Louis Breher in 1933. A fire destroyed the entire factory during the years that Fred Van Tatenhove owned it, but his passion for cheese was such that he rebuilt less than a year later. Bob Van Taten bought the company from his father and added the store that's still being used today. Today, Phil Van Tatenhove owns and operates the business, which produces cheddars, colby, Monterey Jack, and curds. Gibbsville Cheese also produces Special Reserve Cheddar and Special Reserve flavored Cheddars that are aged to perfection as well as organic cheese for Organic Valley and Saputo Cheese. Under Phil's ownership, 6,000 square feet was added to the factory to make room for the company's new production equipment. In 2010 he remodeled the retail store. In 2014, Sam, the son of Phil, became Gibbsville Cheese's Vice President. Gibbsville Cheese's retail store offers a wide variety of cheeses, most of which are made in Wisconsin, along with Gibbsville Cheese's products. Fresh cheese curds are made on Tuesday and sold still warm and squeaky. Friendly sales associates are able to cut any size as well as slice cheese, and prepackaged cheese comes in 1-pound, 2-pound and 5- pound blocks. Customers may order cheese platters and gift boxes, and Gibbsville Cheese will customize and ship gift boxes nationally to friends and family, who always appreciate the great gift of a Wisconsin cheese. For more information about Gibbsville Cheese, call 920.564.3242 or visit www.gibbsvillecheese.com.