Event: 4th Suffolk County Celiacs Gluten Free Vendor Fair

Come check out our booth at the 4th Suffolk County Celiacs' Gluten Free Vendor Fair August 28-29th, 2010, Saturday & Sunday. 11:00 am – 3:00 pm. International Brotherhood of Electrical Workers (IBEW) Local 25 370 Vanderbilt Motor Parkway Hauppauge, NY 11788

Recipe for Grapeseed Flour Cake

Here is a simplified version of Kevin Stanton's Grapeseed Flour Cake. If you want to add all the flourishes (Blueberry Cloud and Aprium Confit), contact us and we'll send the whole recipe.

Grapeseed Flour Cake

1.5 cups Gluten Free Multi-Purpose Flour (such as King Arthurs Brand)

0.5 cup Grapeseed Flour

1 cup Butter

1 cup Sugar (granulated)

1 Tablespoon Vanilla Extract

4 Eggs, whole

1 teaspoon Salt

1 teaspoon Baking Soda

¼ cup Oil (such as sunflower or grapeseed oil)

1. In a large mixer, cream the butter and sugar until a light and creamy texture appears. When this occurs, add the vanilla extract.

2. In a large bowl, combine the flours, salt and baking soda and reserve on the side.

3. After the vanilla extract is well mixed, add the eggs once at a time until fully incorporated.

4. Add the dry ingredients slowly until fully the batter is fully incorporated.

5. Add the oil and mix until fully incorporated.

6. Spread the mixture in a baking pan lined with parchment paper and place in an oven set to 300°F for thirty minutes, or until the cake is cooked.

Cake made with Grape Seed Flour takes 2nd Place in Competition

Kevin Stanton, chef, food scientist, and culinary consultant--formerly of Bouley--,entered a cake made with our Grape Seed Flour in the Iron Grad cooking competition at the noted culinary destination The Rhinecliff Hotel, a noted culinary destination in Rhinecliff, NY. The cake was extremely well-received and garnered a 2nd place finish. We look forward to updating you on more of Kevin's experiments with G.S.F.!

Article: Datamonitor advises caution in gluten-free growth

From foodanddrinkeurope.com:

"Germany continues to lead strong growth in the European market for gluten-free products, finds a new report by Datamonitor, although the analyst notes that manufacturers must approach the market with caution in order to ensure continued success."

Read the full article.

I would be interested to know what their methodology is. While fad diet demographic will surely drop, this doesn't seem to take into account that the Celiac population appears to be growing; it is not just the static core of the market. Also, it is worth noting that Datamonitor views the key to success to be an approach that balances the "gluten-free" angle with taste and other benefits, which is precisely what Grape Seed Flour provides.

Study: Gluten Allergy Grows in the United States

Interesting article about a Mayo Clinic study that showed a four-fold increase in Celiac disease since the 1950s:

"Researchers from the Mayo Clinic and the University of Minnesota conducted a study in order to determine whether Celiac disease, which occurs in people who are unable to digest gluten, is on the rise. The scientists turned to "medical archeology" for answers, specifically to frozen blood samples taken from recruits at the Warren Air Force base in Cheyenne, WY, between 1948 and 1954, where at the time strep infections were rampant. The samples are part of a now-famous study that proved treating strep infections with antibiotics would prevent rheumatic fever, a serious heart ailment that can follow strep throat."

Read the full article in the Stamford Times.

Event: IFT 10

We will be at IFT 10 in Chicago from 7/18 to 7/20. Check us out at booth 5561.

Introduction to Grape Seed Flour -- Nutrient Dense Gluten Free (GF) and delicious for baking!

Welcome to the BMT Gluten-Free blog. Our blog is dedicated to covering the BMT Weiser's Gluten-Free offerings, with an emphasis on Grape Seed Flour from California. Follow us as we post news and information related to G.S.F. development and innovation.

Grape Seed Flour is:

* Rich in antioxidants

* High in calcium

* An excellent source of insoluble fiber

* High in Protein

* Naturally Gluten Free

* Is believed to extend shelf-life of Gluten Free products with its antimicrobial qualities

Innovative bakers across the country have begun baking breads, muffins, brownies and oat bars using this delicious flour. Contact us if you have any questions or comments!