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GOURMET NEWS FEBRUARY 2017 www.gourmetnews.com GLUTEN FREE 1 8 Bob's Red Mill, which has been producing whole grain and gluten free foods for more than 40 years, has developed a new Gluten Free Egg Replacer that, in addition to containing no gluten or animal products, is also without soy, corn, grains, or beans. The new Gluten Free Egg Replacer substitutes for whole eggs in recipes such as cakes, muffins, quick breads, brownies and pancakes. The new formula, which makes use of only four simple ingredients, is available in a re-sealable standup pouch and has a 24- month shelf life. Each 12-ounce package contains the equiva- lent of 34 eggs. "We believe everyone should be able to enjoy the simple pleasures of a whole- some, homemade baked good, no matter what foods they are trying to avoid," said Bob Moore, Founder, President and CEO of employee-owned Bob's Red Mill. "Now, with the help of our Gluten Free Egg Re- placer, bakers can still have their favorite banana bread or buckwheat pancake." The new Bob's Red Mill Gluten Free Egg Replacer, which retails for $4.49 for a 12- ounce bag, is a blend of potato starch, tapioca flour, baking soda, and psyllium husk fiber. While the company has offered its Vegetarian Egg Replacer for a number of years, this new egg replacer is the first such product it has offered that is made without gluten or soy in- gredients. "We're delighted to offer this Gluten Free Egg Replacer so that even more of our con- sumers can experience the joy of baking," said Matthew Cox, Vice President of Marketing at Bob's Red Mill. "Now, vegans, those with gluten or soy issues, or really anyone who wants a re- liable baking staple stocked in their pantry can turn to this Egg Replacer and whip up a favorite recipe in a safe and easy way." As with all of Bob's Red Mill's gluten free products, the Gluten Free Egg Replacer adheres to strict gluten free safety stan- dards, including being produced in a 100 percent dedicated gluten free facility and ELISA tested to verify gluten free integrity. Bob's Red Mill www.bobsredmill.com Gluten Free Egg Replacer from Bob's Red Mill Carrington Farms has just launched Or- ganic Coconut Flour. The naturally gluten- free flour is low in carbohydrates and high in fiber, and your Paleo cus- tomers will be interested in this alternative to wheat flour for breading their chicken tenders, ground turkey cut- lets or their cauliflower steaks. Coconut flour can also be substituted for up to 20 percent of the wheat flour in many baked goods. Carrignton Farms Organic Coconut Flour is packaged in a 64-ounce resealable pouch that retails for about $13.99. The whole- sale case is six pouches. Carrington Farms is also now offering Ghee, Coconut Oil & Ghee Blend and Co- conut Avocado Oil. The Organic Ghee Clarified Butter is gluten-free and dairy- free containing no casein, whey or lactose. Ghee is an ancient heart-healthy food that contains significant levels of Vitamin A, D and E as well as linoleic acid to help bal- ance cholesterol levels. The clarified butter is also known to reduce inflammation and increase energy. The suggested retail price is $14.99. The Organic Coconut Oil & Glee blend contains the same health benefits as the Organic Ghee Clarified Butter, with the addition of high levels of medium chain triglycerides (MCT) as a result of the co- conut oil balance. The sug- gested retail price is $12.99. The Coconut Avocado Oil, a blend of two superfood oils, is a natural energy source, high in MCTs, and high in monosaturated fats, which are the benefi- cial and necessary fats needed in healthy diets. With a higher smoke point than most oils, the Coconut Avocado Oil remains liq- uid for convenience and is the tastier al- ternative to butter, canola, soybean, vegetable and olive oil. Its suggested retail price is $10.99. Carrington Farms www.carringtonfarms.com Carrington Farms Organic Coconut Flour Pereg Natural Food's Banana Flour Now Available Pereg Natural Food's Banana Flour was recognized with a SIAL Innovation Award, as one of the most innovative products around the world. This flour is made from 100 percent ripe, yellow bananas and makes an amazing gluten-free alternative flour for baking way more than just banana bread. It's Non- GMO Project verified, gluten free, vegan, and kosher. Like all of Pereg's alternative flours, this is packed in a stay-fresh zip-top pouch, for easy pouring and resealing without the flour clogging up the zipper. Pereg Natural Foods offers a wide range of alternative flours in addi- tion to this B a n a n a Flour: there's also Almond Meal, Buck- wheat Flour, Chickpea Flour, Coconut Flour, Farro Flour and Quinoa Flour. Each has its own unique features perfect for all cooking and baking needs. Gluten Free Pad Thai Noodles from Explore Cuisine Explore Cuisine offers Thai Rice Noodles in two gluten-free varieties. Brown Rice Pad Thai Noodles are made with organic, nutrient-rich whole grains. Brown Rice Pad Thai Noodles take the guesswork out of gluten-free Asian cooking by providing you with Pad Thai Noodles that are perfectly packed in a 2-ounce package. Red Rice Pad Thai Noodles utilize nu- tritious red rice grain for authentic texture. Explore Cuisine's Red Rice Pad Thai Noodles are a healthy alternative to tradi- tional Pad Thai. With 4g of protein, this three-ingredient Pad Thai pasta is made with whole foods di- rectly from the farm. These pastas are certified or- ganic and vegan, non-GMO and gluten free. They're high in protein and fiber. Explore Cuisine www.explorecuisine.com Against the Grain: Plant-Based Without Compromise For 10 years, Against The Grain has been going against the trend to- wards food industrialization. The company combines the highest quality, whole ingre- dients in unique ways to produce naturally gluten- free, minimally-processed products. It doesn't com- promise in taste and texture either. Against The Grain's best- selling gluten-free bread and pizza products have always relied on ani- mal protein, but the company is now offer- ing Ginger Cookies and Chocolate Chip Cookies that are both gluten free and grain free as well as being 100 percent plant based. They are rich and buttery-tasting, soft and chewy, and made with real ingre- dients and no gums, binders, emulsifiers or preservatives, for a rich indulgence that the company says is easier on the planet. Against the Grain www.againstthegraingourmet.com GoCo Crunchy Coconut Bites Launched by World Finer Foods World Finer Foods through its Liberty Richter division, is taking coconut to an exciting new place with the debut of GoCo Crunchy Coconut Bites. GoCo Crunchy Coconut Bites are smart snacks — antioxidant rich, packed with vitamins and full of flavor. Distinctive in the snack category, these bite size coconut snacks are lightly crisped using a unique process for a pop-in- your-mouth burst of flavor to enjoy at home, at work or on the go. Gluten and dairy- free, these coconut bites are all-natural and are one of the only coconut snacks to have no added sugars. They are available in three flavors — Simply Co- conut, Chia and Sesame. The GoCo brand was created by U.K. based JK Foods founder Mark Johal and inspired by his travels around the world and his goal to make genuinely delicious and good-for-you snacks. GoCo was a "Selected" product at the 2016 SIAL Inno- vation Awards in Paris last October, and the brand made its North American debut at the Specialty Food Association's Winter Fancy Food Show in January. "Unlike other coconut snacks that con- tain added sugar, GoCo Crunchy Coconut Bites are 100 percent nat- ural to provide all the ben- efits of coconut without any fillers," said Mark Johal. "We are proud to join other global brands that have benefited from World Finer Foods' un- matched distribution and marketing expertise, and keen ability to launch and grow brands." "We are excited to have the GoCo brand join the World Finer Foods lineup of pre- mium snacks," said World Finer Foods CEO Susan Guerin. "GoCo is another on- trend and convenient brand for our port- folio that has already caught the attention of retailers and trade segments." GoCo www.gocosnacks.com Check us out on the web www.gourmetnews.com

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