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.

This is the winner!!!

Yeah!! our Chocolate Chili Cupcake won the Vegan Cupcake Wars Contest that was held this past weekend in Phoenixville, PA.

We hope it helped the Peace Advocacy Network raise lots of money for their anti-bullying awareness event.

Our dark chocolate cupcake was infused with a mixture of home grown chilies given to us by our wonderful friend Lisa! The cupcake had some cayenne, purple and ghost peppers to name a few. We made vegan ganache and added a little zip to that beat it with some vegan icing and then dipped it in ganache. Our little cupcake was Gluten Free as well as Vegan!

We will have some larger versions available in the bakery soon!

Hey everyone we are going to be in the November issue of Readers Digest! Be sure to keep a look out for it in the grocery store or your mailbox; we will definitely post about it.

Check out the Readers Digest crew that was so kind to us:

Tamara Reynolds Photography

Lori Phillips

Jessica Saint of Styledelphia

Today, we are kicking off our blog series on Older Entrepreneurs.

Our first video features Regina Mason, 54, founder and owner of Virago Baking Company in Lansdale, Penn. that specializes in natural and organic, gluten free and vegan foods. A Culinary Institute of America graduate, Regina’s working career has been spent in the food services industry. After coping with several layoffs, Regina knew that she wanted to open her own business. With the help of the StartSmart program offered by WORC (Women’s Opportunities Resource Center) in Philadelphia, Penn., she launched her bakery and café three years ago. In her video interview, Regina talks about her passion for baking healthy foods and entrepreneurship.

Regina has also shared her Top Tips for prospective new business founders with us. She writes:

Starting your own business can be very exciting. It also can be very overwhelming.

You ask yourself:

• Where will I get the money to make it happen?

• Who will help with all the work?

• How can I afford to market the business?

I know I had all of these questions, and some days I still do. Here’s my advice:

• Utilize every resource available from government, personal, friends and family for the financial part. I used equity in my home, credit cards and savings. It’s scary, but you need to trust yourself. I also have been fortunate to have people who just wanted to help.

• Staffing without having the finances is also possible with the help of interns. Students have contacted me because they want to learn what we do at our bakery, and they need work hours for graduation. They volunteer to work for free for a set time in exchange for the opportunity to learn from us. When the job market is slow, it is very hard for these students to find paying jobs to complete their education. You give them internships to get experience, and they help you get the work done!

• Everyone knows that you need to market your business, and marketing is not just about advertising. Social media and the Internet allow a business to market without spending much money. A good Web site is a must, but after that it’s all about driving traffic to your site and your place of business. Facebook, Twitter, LinkedIn, YouTube and many more give you a way to communicate with potential customers in a fun, casual way. If you are not familiar with how these work, ask your kids, remember those interns, they will show you! Search the Internet for your type of businesses and see where other similar businesses are listed. There are many free directories where you can post your business information. Upload photos, but don’t forget your logo!

• Most important — go for it with passion and you will find success!

Regina Mason opened Virago Baking Company in Lansdale, Penn. three years ago. The bakery and cafe specializes in all-natural, organic, vegan and gluten free cakes, cupcakes, pastries and lunch foods.

For the full article click HERE.

To Check out the video click HERE.