Before reviewing all the delicious flavors of Madrid Coffee Cakes, I wanted to get a feel for the company and what makes them so unique. Read their interview below and stay tuned for their product review in two weeks!

So you have this wonderful bakery in Marlborough, Massachusetts and are now selling delicious gluten free baked goods on line. How did you get into baking?

I guess you could say—the old fashioned way. Sergio comes from a long line of bakers. He started helping out at his father’s bakeries in Madrid, Spain when he was just 9-years-old! He was trained by master pastry chefs and bakers as an apprentice and eventually led his father’s bakery team when he turned 17.  After relocating to the states, Sergio opened up his own shop, following with family tradition.

Tell us how you got into Gluten Free Baked items?

Our Gluten Free line emerged organically. Being a small family-owned bakery, we have a very personal relationship with our customers. At the bakery, we listened to disheartened customers who had eliminated gluten from their diets describe their frustration at not being able to enjoy any of our goodies. We took a step back and identified many of our traditional family recipes that were inherently grain free, many of them already customer favorites. Once we identified a few favorite recipes, we educated ourselves about how to safely produce gluten free items using top-notch isolatory methods.

We couldn’t have expected the response! Our Gluten Free products, especially our Coffee Cakes, exploded with popularity. They were already favorites amongst our customers, but now that we could serve the Gluten Free community, folks were driving in to see us from adjacent states and began asking us to ship our special Coffee Cakes across the country.

I understand you are a husband and wife team. Now that is exciting! Who does what in the business or do you share the roles?

It’s definitely fun! We are very lucky to work as a family. It is not too far from the way Sergio grew up, in his family’s business.

The division of labor is simple- Sergio is the artist. I take care of the nuts and bolts. He is quite the perfectionist when it comes to the execution of his recipes and takes much pride in preparing every cake himself—from measuring ingredients to including a little thank-you note in all of the packages.

I actually fell into this bakery-business, business, because of him. I help take care of the stuff behind the scenes. Including getting the word out there. A role that works out quite well- since I TRULY believe these cakes are amazing (eat a slice every day, actually), and Sergio is much too modest.

Being that there is a European connection here, please tell us how that has influenced your bakery and on- line gluten free baked items.

European traditions really influence all of our products to the core. Sergio learned everything he knows about the profession from European masters! The bakery actually serves the same recipes that Sergio made in his family’s bakeries back in Spain. That including the Santiago Coffee Cake that started our gluten-free online product line.

I am sure this has set you apart from the usual bakery. What are the gluten-free baked items you feature for our celiac and gluten sensitive individuals?

Our Coffee Cakes are definitely the stars. We currently have them in 8 varieties:

The traditional Tarta de Santiago (Almond), Chocolate Almond,  Coconut-Almond, Lemon-Poppy Almond, Almond Anise, Hazelnut, Chocolate Hazelnut, and Pistachio-Almond. In the fall, we also offer a Pumpkin-Almond, which is amazing!

In addition to the coffee cakes, at our physical bakery, we also offer:

Pistachio Chocolate Rochers

Almond Chocolate Rochers

Almond Florentines

Coconut Macaroons

Are these common bread/cakes in Europe? If so, tell me us a bit of the history of gluten free baked good in Europe.

All of the Coffee Cakes are original creations that emerged from the perfection of the Classic Almond cake. This type of cake (based on Almond) has been a classic in Spain for thousands of years. In Spain, it is traditionally enjoyed as supper with coffee, tea, or milk. It’s also enjoyed as an after lunch treat (the heaviest meal of the day), usually accompanied by either coffee or “agua ardiente” (strong digestive liquor).

Many European recipes are based on the combination of a few quality ingredients, where the process of combining these ingredients is the key to complex taste. This approach leads to recipes that are potentially free of specific allergens (in our case both Gluten and Dairy), since recipes don’t call for mile-long lists of ingredients, processed foods, etc.

I see you use no dairy in your gluten free cakes. Is this also a need or preference in Europe?

Both Gluten and Dairy intolerance is a growing concern in Europe, certainly. Many traditional recipes are now being re-discovered because of these concerns. In our case, the traditional recipes and methods that are the base for our products were inherently grain and dairy free. We think that this explains the Coffee Cakes’ amazing genuine tastes. We didn’t attempt to “re-create” recipes to “convert them” into Gluten Free or Dairy Free items, and firmly believe that these Franken-foods often fall short of the original.

I always associate desserts with being a guilty pleasure. You state on your site that you are sure your coffee cakes are the healthiest coffee cakes we will ever enjoy. In your estimation makes yours the healthiest?

I think the key to the healthiness of our Coffee Cake line is the simplicity and quality of ingredients. All of our cakes are not only Gluten/Grain and Dairy Free, They are also 100% natural, free of leaveners, and free of any added fat! At the same time, they all have a substantial protein content and are high in heart healthy Omega 3s.

You also don’t use leaveners yet your cakes are incredibly light and fluffy. They really were a hit with my testers! Tell us what you use to make them rise?

The short answer is- science. Sergio is a bit fascinated with the interaction of ingredients on a scientific level. He meticulously created the Coffee Cake recipes, combining ingredient proportions down to the last milligram with the purpose of making sure that ingredients combine in a way that creates “strength” in the dough allowing the egg to rise on its own.  What can I say? The man is passionate.

Do you have future plans you can share in adding any more delicious gluten free baked items? Any other European baked items which may be added to your gluten-free choices in the future? You are on the east coast yet you are shipping all over. Is there any particulars we nee to know about ordering or shipping from you?

Sergio is always developing new taste combinations. Like I mentioned, the Pumpkin-Almond Coffee Cake will be available on the website in the Fall. It has the most amazing “fall” taste! In addition to that, we’re working on getting our goodies on the shelves of quality stores, cafes, etc.

We DO ship all everywhere in the Continental U.S., Hawaii, Alaska, and Puerto Rico! We’ve developed a custom shipping system that ensures that cakes make it to any of these destinations fresh and intact. It all starts with baking the cakes AFTER folks order them from our website. Compared to cakes that you might buy off of a store shelf, which were made sometimes months before you open them, it makes for an incredibly fresh product. Most cakes also make it to their final destination within 3 business days. Something most customers don’t know is that even though all of our Coffee Cakes are 100% natural, they have an incredibly long shelf life. They stay moist, fluffy, and fresh—on your kitchen countertop—for weeks! It all comes down to that ingredient combination science Sergio loves so much.

Last but now least is there anything else you’d like to share or say?

Just that, we’re really grateful to all of the folks that are giving us a try and are choosing to support our small family business. We are overjoyed by the appreciation customers have for our artisan goods!

Miranda Jade Turbin

www.GlutenFreeHelp.info

What a delicious springtime treat! This recipe comes from Laura Waldo, author of the blog, Living Gluten and Grain Free (http://ourplacelivingglutenfree.blogspot.com). Make some extra strawberry filling and serve it as a parfait, topped with whipped cream and some fresh strawberry slices, in stylish glasses.

Serve it for dessert after having this amazing recipe! Flank Steak with Chimichurri sauce

Strawberry Filling

INGREDIENTS:

2 c fresh organic strawberries, tops removed, sliced

1 c raw cashews

2 tbsp gluten-free vanilla extract

½ c raw honey

1 pinch sea salt

1 c coconut oil, melted

DIRECTIONS:

1. Place all ingredients into a blender in the order listed and blend until smooth and creamy (approximately 3 mins).

2. Carefully pour into your favorite cooked pie crust and refrigerate for at least 3 hours before serving.

Laura’s Favorite Grain-Free Crust

Laura’s favorite grain-free crust was developed by Dr. Bruce Fife. She says this fast and easy pie crust doesn’t require a mixer or food processor and makes a perfect 9-inch pie shell.

INGREDIENTS

½ c sifted coconut flour

½ c almond flour

2 eggs

½ teaspoon raw honey (optional)

¼ c butter, melted

¼ tsp sea salt

DIRECTIONS

1. Preheat oven to 350 degrees.

2. In a medium mixing bowl, whip the eggs.

3. Add all other ingredients and mix until well-incorporated.

4. Using your hands, press dough into a 9-inch pie plate forming a crust.

5. Pierce pie shell all over with a fork, or use pie weights if desired.

6. Bake 15 mins, until the edges start to brown.

7. Remove from oven and cool.

Thanks again to Laura Waldo, author of the blog,

http://ourplacelivingglutenfree.blogspot.com

Tina Turbin

www.GlutenFreeHelp.info

k.m.

After mom Betty Lou Carrier read Sugar Blues by William Dufty and took to heart the book’s preaching that “sugar causes disease,” her life took a turn.  Little did she know that her newfound commitment to eliminating sugar from her family’s diet would end up with a 104,000 square -foot facility, 80 full-time staff, and the opportunity to work side by side with her two sons.

It all began with some experimentation in the kitchen, as Betty Lou sought to make sugar-free treats for her kids to take to school. She had never created recipes before, but after throwing some ingredients together, she found that she had created a delicious treat, loved by kids and grown-ups alike. Now the company offers a wide array of not only sugar-free but also various dairy-free, lactose-free, vegan, and gluten-free foods.  They recently came out with a new gluten-free protein bar, which comes in four flavors.

What Betty Lou first created in her kitchen was the forerunner of her company’s most popular item, Betty Lou’s Nut Butter Balls, which are gluten-free and come in a variety of flavors, including Peanut Butter, Almond Butter, Coconut, Cashew, Spirulina, and more, with an average of 9.15 grams of protein packed in each 1.4-oz. one. Their current ball shape comes from Betty’s Lou’s original use of an ice cream scoop to shape the treats before rolling them by hand with nuts.

Another high-quality gluten-free product Betty Lou’s offers is Low Glycemic Designer Protein Shakes, which are offer 20 grams of protein per serving. The shakes are free of lactose, gluten, sugar, soy, and hormones, with the protein source being milk and rice proteins. The shakes are high in fiber and sugar, contain vitamins and minerals, and are made with a digestive enzyme and probiotic blend. The three flavors of Chocolate, Vanilla, and Orange Cream mix instantly in water. Such a product is valuable for gluten- or lactose-free athletes looking for a protein boost or as a meal replacement shake for people looking to manage their weight.

The most recent release by Betty Lou’s is the Organic Just Great Stuff Bars, which come in four flavors, Organic Superberry Acai, Fruit & Veggie, Chocolate Dream Greens, and Cacao Acai Bar. The bars are certified organic, full of antioxidants, vegan, and gluten-free with protein supplied from organic rice protein and cashews. The bars are also rich in antioxidants; the Organic Cacao Acai Bar has an ORAC Antioxidant value of 34,100, as tested by the credible laboratory Brunswick Labs.  The ingredients are also unique and nutritious. For instance, the Chocolate Dream Greens Bar has “organic freeze-dried spinach, sprouted broccoli, kale and carrot, and whole foods like bananas, raisins, dates and cashews,” according to Betty Lou’s website.

According to Betty Lou’s son John, the facility is thoroughly washed out between every production as well as tested often for gluten content. Betty Lou’s is proud to create top-of-the-line “private label” products for doctors, nutritionists, and other companies by utilizing their team of scientists and researchers. John said that two of the private label products they created were named in the Top 5 Best Bars in Food Engineering Magazine.  According to John, in their latest third party audit of their facility, which was conducted to check their “good manufacturing” practices and procedures, resulted in a rating of 97%– the “Best in the Food Industry.”

“We go all out to keep our consumers safe, while enjoying a delicious, gluten-free performance snack from Betty Lou’s,” John says.

As awareness about gluten and celiac disease increases, more and more food companies are committing themselves to serving the gluten-free community. Betty Lou’s, Inc. stands out as one of these companies, which with its variety of gluten-free, nutritious snacks, has made living gluten-free easier for the gluten-free community.

Tina Turbin

www.GlutenFreeHelp.info

k.m.

Resources:

Betty Lou’s, Inc. http://www.bettylousinc.com

This is a recipe and note provided by Laura Waldo of Our PlaceLivingGlutenFree.com

I am always searching for recipes to share with you; of course they must be made from healthy ingredients, and free of grains.  The recipe I am sharing with you today is one I adapted from Around My French Table, a book that I have been salivating over in recent months.  Authored by Dorie Greenspan, this book celebrates French home cooking and the photographs are absolutely stunning! Dorie is a part-time resident of Paris, France and the recipes in this book focus on what French people really eat at home.   The D-Man requested that I make this cake after seeing the photograph, and how could I refuse.  I removed the all-purpose flour, refined sugar, and a few tweaks later had a beautiful cake that Dorie refers to as “Marie-Helene’s Apple Cake”.   The cake produced has a moist crumb, and is not overly sweet.  The recipe sounds tedious, but I assure you it is not difficult to make, a whisk and spatula are the only tools you need to make this beautiful cake.

INGREDIENTS:

½ cup coconut flour (sifted)

¼ cup + 1 tablespoon tapioca starch

¾ teaspoon baking powder

pinch of sea salt

¼ teaspoon of ground organic cinnamon

3 or 4 large apples (preferably different kinds)

2 large pastured eggs at room temperature

¾ cup sucanat (or organic sugar)

3 tablespoons dark rum (optional)

2 teaspoons vanilla extract (if omitting the rum add 1 tablespoon vanilla)

1 cup unsalted pastured butter (melted and cooled)

DIRECTIONS:

Center a rack in the oven, and preheat to 350 degrees.  Generously butter an 8-inch springform pan, and put on a baking sheet lined with a silicone baking mat or parchment paper (this step is important as the cake weeps a bit when baking).

Whisk the coconut flour, tapioca starch, baking powder, cinnamon and salt together in a small bowl.  Peel and core the apples, and cut them into 1 to 2 inch chunks (I made mine 2 inch chunks….I was going for a rustic appeal, and also saving time).

In a medium bowl, beat the eggs with a whisk until they are foamy.  Add the sucanat and whisk for a minute or so to blend.  Whisk in the rum and vanilla extract.  Whisk in half the flour mixture, and when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter.  Switch to a rubber spatula, and fold in the apples, turning the fruit so that it’s coated with the batter.  Scrape the mix into the pan, and even it out a bit.

Bake for 50 to 60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes away clean; the cake may pull away from the sides of the pan.  Transfer to a cooling rack, and lest rest for 5 minutes.  Carefully run a blunt knife around the edges of the cake, and remove the sides of the pan.  (Open the sprinform slowly, and make sure there aren’t any apples stuck to it).  Allow the cake to cool until it is just slightly warm or at room temperature.  If you want to remove the cake from the bottom of the springform pan, wait until the cake is almost cooled, then run a long spatula between the cake and the pan.  Cover the top of the cake with a piece of parchment or wax paper, and invert it onto a rack.  Carefully remove the bottom of the pan, and turn the cake over onto a serving dish.

The cake can be served warm or at room temperature, with or without whipped cream, barely sweetened heavy cream, or ice cream.  (The cake can be kept for 2 days at room temperature; press plastic wrap or wax paper against the cut surfaces).

Laura Waldo

Laura to create Our PlaceLivingGlutenFree.com. A labor of love, this blog provides recipes and information for those who have Celiac Disease, and Gluten Sensitivities.

Tina Turbin

www.GlutenFreehelp.info

k.m.

Jovial’s cookies and pastas are all handcrafted in the northeast region of Italy in Veneto. This bakery is family-owned, all-organic, and everything is baked in small batches.

The three flavors, Chocolate Vanilla Cream, Chocolate Chocolate Cream, and Fig Fruit Filled, were all an unexpected light delight with an airy, ever-so-creamy center. We all felt the Fig Fruit Filled tasted exactly like the long-desired gluten-free Fig Newton™. These cookies were truly out-of-this-world. We felt as if we were having a taste of Italy. They were unlike anything we’ve tasted yet!

The brown rice pasta (Brown Rice Penne Rigate) was light and flavorful and so was the Brown Rice Capellini. Both were healthy-tasting, yet this didn’t interfere with their tasting like the “real thing.”

Jovial tests each batch, and they ensure all batches are under 10 ppm.

It’s not often you’ll have available a gluten-free, high-quality European option in America. Well, Jovial is available in the U.S. and is spreading across it, to be found now in many stores. You can use the Store Locator at JovialFoods.com to find Jovial products near you.

Miranda Jade

www.GlutenFreeHelp.info

k.m.

I was a bit skeptical testing “already-cooked” rice in a bowl. It appealed to me somewhat, as it was organic and preservative-free, and sometimes I do need a side dish and don’t want to wait for the standard forty minutes for my brown rice. So I gave Go-Go Rice a shot and asked my test team in L.A. to try it out as well.

I popped this little dish in the microwave, after peeling back the cover slightly, set the time, walked away, got myself a glass of juice, and it was done. The moment came to test it. I could not believe how moist and tasty these little hearty grains of brown rice were. I thought it would be dried-out and need something to make it taste good. Not at all. It tasted as if I had just cooked it stove-top, with the same consistency as stove-top rice.I called the L.A. team and before I could say a thing, they went on and on about how convenient, fast, and unexpectedly delicious the organic brown rice was.

The master of the creation, T.J. Song, Stanford Business School graduate, with seventeen years of global trading (in Korea and the U.S.) and ten-plus years in the natural and organic food business in the U.S. under his belt, was a rice lover. In fact, it was and still is his daily staple. He wanted convenient “rice meals’’ for a long time. He found consumers purchasing products like this, but to him, these meals weren’t that good.

In 2004, he finally decided there was a potential business and ventured into the cooked rice business with a facility completed in 2005. Go-Go Rice was successfully introduced March 2006 to Expo West. Minsley, Inc. currently manufactures and distributes these delicious, convenient rice bowls.

We thank T.J. Song for being a man with a vision and taste.

Miranda Jade
www.glutenfreehelp.info.

The round crackers are beautifully displayed and a terrific idea, made with organic brown rice, quinoa, and flax. Again, they were a bit dry, and we found them to be best eaten with a moist topping or spread. The Caraway was the most true to its name in its taste and has the most flavor.

Mary Waldner, founder of Mary’s Gone Crackers, suffered from intestinal pain for years until discovering her pain was the result of gluten, and her son was soon after diagnosed with celiac disease. Mary’s Gone Crackers has been her solution to satisfy the needs of people and her family with a good, nutritious fiber-packed food.

Here is a video review I did on these wonderful crackers:

I welcome others to share opinions in the comment box provided below

Miranda Jade
www.glutenfreehelp.info

     We review a lot of gluten-free companies and products, but it isn’t very often that we come across a body product line that is gluten-free.

Green Beaver is a Canada-based company that truly believes in being gluten-free. From kids’ products to women’s lip products, this company is sure to have something for everyone. This company takes pride in making sure their products are certified organic as well. Green Beaver understands that pesticides accumulate in fatty tissue (bioaccumulation) and are endocrine disruptors. As many of us know, repeated contact with even small doses of pesticides can cause build up in the body which possibly can cause immune and nervous system disorders years after exposure. Using certified organic products can be very beneficial for those with celiac or gluten-sensitivity due to our weaker immune systems.

We tested many of Green Beaver’s products. One of our testers fell in love with the Star Anis toothpaste. He said that he had tried other anis(anise)-flavored toothpastes, and they always tasted very artificial to him. Green Beavers Star Anis toothpaste tasted like real licorice!

     Most important, we always want to protect our children. Green Beaver has a wonderful children’s line complete with a bubble bath. It is gentle enough to use on your kids but still gets the job done. The products are all naturally scented so you don’t have to worry about overwhelming scents. We found them to be very light and pleasing.

Some people who are celiac or gluten-sensitive don’t see a reaction from gluten touching the skin, but why take the risk? With your pores opened from the heat of your shower, whatever you use on your hair or body is sure to get into your system. Green Beavers line of body products for adults is no ordinary organic gluten-free line. It also works! I find that most of the body products at my local health food store just don’t get the job done. My hair is left feeling dry and my skin isn’t moisturized well enough.

     One of our testers said that the lavender shampoo and conditioner were just what she has been looking for. The shampoo really cleaned her hair, and the conditioner gave her that deep-conditioned feel that she normally only gets from salon conditioner. She also thought the body lotion was excellent. It is very thick so she wanted me to warn you that “a little bit goes a long way!”

My favorite product of Green Beaver would have to be their lip shimmers. They moisturize your lips so well and leave them with just the right tint of color. Having a gluten-free product to put on your lips is a must. We all lick our lips and eat food throughout the day. We are bound to get any lip product into our mouth.

When it comes down to it, if you are going to be on a gluten-free diet, remember that everything that touches your body can get into your system. Green Beaver has taken the initiative to ensure these healthy choices are readily available to us.

Green Beaver is truly at the top of our list now.

Miranda Jade

www.Glutenfreehelp.info

Sunshine Burger

Organic Sunshine Burgers come in several flavors: Garden Herb, Barbecue, South West, Breakfast and Falafel. All Sunshine Burgers are fully cooked and browned in the oven and come frozen to preserve freshness. You can find these burgers at Whole Foods as well as in many other health food stores and co-ops across the country.

For more information or recipe ideas, check out the link below!

www.sunshineburger.com

Tina Turbin

http://www.GlutenFreeHelp.info

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