A Big Day for Gluten-Free Bakers

I’m constantly fielding requests for gluten-free baking ideas, and constantly letting readers down when I fail to deliver. I don’t get into gluten-free baking much, not because I’m not sympathetic to those who can’t eat gluten, but because there are only so many hours in the day (and I’m under serious pressure to get through the entire classic pastry catalogue before I eventually grow old and die). However I wanted to note that tomorrow marks the release of C4C gluten-free flour. The brainchild of Thomas Keller and culinary researcher Lena Kwak, it’s available from Williams Sonoma starting today.

4 thoughts on “A Big Day for Gluten-Free Bakers”

  1. I know it’s not good for us, and for some folks it’s downright bad, but I haven’t been able to make my brain switch gears to baking gluten-free.

    Still, this flour is good news for some folks. Though at $20 for a 3-lb. bag, they might bake a little less.

    1. I don’t think gluten (a protein) has ever been shown to be harmful to your average person. However some people are indeed intolerant to it. This should be a boon to those folks — even at six bucks a pound!

      – Joe

  2. I have celiac so have to be gluten-free, but I’ve been able to adapt many of your recipes (including a hugely successful Japanese cheesecake). Understanding the properties of different flours helps, and figuring what combination to use can be part of the fun. That said, it will be nice to have an option that I can use straight out of the bag.

    1. Indeed so! This should be a very high quality product, knowing the players involved. I think it’s going to be a great thing for bakers just like you — and there are lots and lots of them out there.

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