Posted by glutenfr | Posted in bakeries, bread, New products, News, Product reviews, restaurants | Posted on 10-09-2012
Tags: bakeries, bread, New products
It’s Imperial in Rydalmere and it sells direct to the public from its shop-front as well as selling wholesale to cafes and restaurants – and we here at GFF want you to tell us whether you think this is part of a growing trend.
Imperial had a stand at the recent Sydney Gluten Free Expo which we attended – and as we did our rounds we noticed lots of new specialist bakeries spruiking their wares – so let us know if you have a GF bakery near you so we can list it on our site.
But back to me: this is a most exciting development for me and my family. In the past I’ve baulked at travelling far and wide for specialist gluten-free fare and this has meant most of my ready-made stuff came from the major retailers.
Also, the online retail model for gluten free food has yet to grab me – but this model is heating up, so watch this space for a post on the topic.
Among my booty was a loaf or two (very light and surprisingly great for sandwiches) some banana bread (to die for), gluten-free garlic bread (amazing!), pizza bases & bread rolls (still in the freezer) and bread crumbs (still in the cupboard).
Here are some of the other bakeries we stumbled upon at the Expo:
Everyday Goodness: If you loved the Healthy Feast range of products (think lemon meringue pie to die for) look no further. They are back in business and trading under this new name. They no longer have a physical shop but they do sell through markets and distributors and direct to consumers online.
Cocky Chef Bakehouse has also begun selling its pies and bread through markets, cafes and retailers – and their products are full of healthy natural ingredients.
Now a word of warning – it is worth being vigilant when shopping for gluten-free baked goods as we’ve noticed the preservative 282 sneaking its way into many new products. Some people have real problems with continued exposure to this one – so you if you are suffering some new symptoms then you may want to check it hasn’t crept into your favourite loaf.
Even though many bakeries maintain it is to help the quality of the bread, Sue Dengate’s Fed Up intolerance website reports it is just a mould inhibitor that does not influence the quality of the goods at all.
Mandy & Lucy
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Recipes include mini-skewers, wraps, and sushi, as well as some hot tips on how to breathe life into gluten-free bread.