Virago Baking Company purely inspired

We are so excited to announce that many of our products are now available at Henning’s Market in Harleysville, PA.

Stop by to save from Nov. 8th - 21st.

By Regina Petruzziello Mason

What are these two interestingly named ingredients and why do you need them in gluten-free baking?

Let’s start with xanthan gum; it is made from a type of bacteria (Xanthomonas campestris). It also is seen as the black rot that attacks various vegetables. In a controlled environment, it is introduced to, most often, corn sugar. This solution is kept at 30 degrees for several days until fermentation has taken place. The solution is then heated to stop the fermentation process. It is dried, ground and sieved into the fine powder that we purchase at the store. Xanthan gum is used as a stabilizer and also to thicken products that have high moisture content such as salad dressings. People with corn and soy allergies may need to avoid this product.

Guar gum is extracted from the guar seed (Cyanosis tetragonoloba), which comes primarily from India and Pakistan. It has excellent binding properties as well as being a plasticizer and emulsifier. Guar gum is also a water soluble fiber. It has been used for weight management and it can also have a laxative effect when taken in large quantities.

Xanthan and guar gum are both considered natural substances. Both gums dissolve in water and seem to create a more elastic consistency in gluten-free bread recipes. This helps trap the gases that are produced by the yeast, which in turn makes bread rise. When mixing these ingredients together it is best to blend all the dry ingredients first then add the liquid. The batter should be mixed well to ensure complete hydration of the gums. Most of the grains, legumes and starches used in gluten-free baking require a great deal of moisture. So, when adding the gums to these blends, you may find that your recipes require additional liquids. Otherwise, the end result will be dry. The gums are interchangeable in recipes and, as a general rule of thumb; ½ tsp is used per cup of gluten-free flour blend ( I prefer guar gum as it is a plant based gum).

All-Purpose Flour Blend
Yield: 4 cups
1 cup brown rice flour
1¼ cup white rice flour
3/4 cup potato starch
1 cup tapioca starch
2 teaspoons xanthan gum or guar gum

About Regina Petruzziello Mason
www.viragobakingcompany.com

Regina is the President and founder of Virago Baking Company, located in Lansdale, Pennsylvania, northwest of Philadelphia.

Regina is a graduate of the Culinary Institute of America and has been baking for more than 35 years. Some of her experience includes working for Yann Machard of Symphony Pastries located in New Jersey. She has also owned and operated several bakery businesses in Napa, CA.

We will be CLOSED

May 12th for Mother’s Day

Please order your Mother’s Day treats early!

Happy Mother’s Day

Real Food Works

Virago is happy to announce that we are a Chef partner with Real Food Works; a program of healthy restaurant made meals delivered to your home.

We are developing some new exciting additions to our Gluten Free Menu that are low sodium and low fat options. We are offering the option to use a collard green wrap instead of our usual rice wrap.

The Power Green Salad with Super Sorghum Salad on top is just one of the new items.

Currently we are offering the new items as specials at the Cafe so check often to see what we’re up to!

For those interested in the home delivery please check out the Real Food Works website and

Save 20% on your first week by using the promo code VB313 in checkout to save!

https://www.realfoodworks.com

https://www.facebook.com/realfoodworks

Wow! Chef Alain Braux’s new book “Living Gluten and Dairy Free with French Gourmet Food” is so much more than a cookbook. Anyone trying to navigate their way through this dramatic lifestyle change will find a plethora of information within these pages. You don’t even get to the recipes until page 193!

Chef Alain shares the ins and outs of what you go through with testing and what food substitutes are best for replacing items containing gluten or dairy and so much more. I know from talking to my customers that is one of the most overwhelming parts about changing to this kind of lifestyle but once you are armed with information, it becomes much easier over time. Chef Alain gives you a pretty extensive list.

The idea that you can actually eat French food, which is typically laden with dairy and wheat, and maintain a Gluten Free Dairy Free diet is very exciting for a foodie! The recipes are easy to follow and the results are delicious!

I appreciate that Chef Alain uses weights for his baking recipes (being a baker) as that will provide the most accurate results, so please don’t let that stop you from making them, just get a scale, you’ll be glad you did. The bread recipes all sound great and I look forward to making them, nothing is better than fresh bread!!!

This book has so many great food recipes; I can’t wait to make the Riz Sauvage au Romarin et Baies de Goji et Noix. Rosemary Wild Rice with Goji Berries and Walnuts it sounds wonderful!

So let Chef Alain take you by the hand walk you through the world of Gluten and Dairy Free French Gourmet Food, you will surely have a delicious experience; I know I did!

So check out his website for more information: http://www.alainbraux.com/