Ep 187 Celebrating with Kinnikinnick

Let’s start the blog with the show notes for this Episode –

Some good news on this podcast from Julie Greene of the CCA and Marina Michaelides of Kinnikinnick.  Kinnikinnick has partnered with the Canadian Celiac Association in celebration of their 30^th birthday.  Partnering with the CCA means helping them with ongoing special projects.  In this case, Kinnikinnick is sponsoring the wide distribution of the Growing Up Celiac book for families.  Additionally, they are hosting a contest for kids which will run for 30 days, with a terrific prize pack each day!  Kids are encouraged to go on the CCA website to enter (with a parent or guardian) by spotting the difference in two pictures – kids love to do that!  I am thrilled that Celiac Kid Stuff stickers and wristbands were chosen to be a part of the prize packs.

Kinnikinnick is also introducing some new products for their birthday, including three new flavours of Kinni-TOOS cookies.  Currently, if you place an order of a minimum $50 you get a box with all the new flavours together (until supplies last).  If you haven’t purchased from Kinnikinnick in a while you may not realize that they have switched most of their products to “free from” most of the major allergens including milk and eggs (they were always nut free).  If you enjoy Kinnikinnick foods, (and who doesn’t) now is the time to order while they are in a great giving birthday mode!

Here’s the link to the CCA website to enter the contest – https://www.celiac.ca/

Also, here is where you can order directly from Kinnikinnick – https://www.kinnikinnick.com/

Here’s the link for my website Celiac Kid Stuff – https://celiackidstuff.com/

Sue’s Websites and Social Media –

Podcast https://acanadianceliacpodcast.libsyn.com

Podcast Blog – https://www.acanadianceliacblog.com

Email – acdnceliacpodcast@gmail.com

Celiac Kid Stuff – https://www.celiackidstuff.com

Baking Website – https://www.suesglutenfreebaking.com

Instagram – @suesgfbaking

YouTube – https://www.youtube.com/playlist?list=PLUVGfpD4eJwwSc_YjkGagza06yYe3ApzL

Email – sue@suesglutenfreebaking.com

Other Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com

My Thoughts –

Baking gluten free can be a challenge.  I remember, before I started my small bakery, I tried hard to refine my recipes till they were just right.  Often, as is common with gluten free baking, I could make something just fine one day, and when I would try the next day, I would get a different outcome.  Humidity and rice flour is just one of the challenges.

Often, I would have a customer come into the bakery to ask if something could be made free from something like, milk or eggs or nuts.  Sometimes I could do that.  It did take trial and error – my amazing brownie recipe isn’t amazing if I just leave out the walnuts!

If you’re not familiar with baking and baking ingredients you might not know how integral some of those requested omissions can be to a recipe.  Milk adds moisture and protein. Eggs are for binding, adding protein, giving lift and helping strengthen a rise when baked.  Nuts, and often we used almond meal, again give strength with protein, as well as texture, and allow the finished product to hold it moisture and freshness.  These are just some of the examples of ingredients, that people ask me to leave out.

My challenge was whether I wanted to offer baked goods which I felt would be inferior, but would meet the needs of the customer.  My choice as a business person was mostly no.  There were a couple of foods I made that with minor substitutions gave a similar product and met one of these needs (amazing chocolate cake).  In that case, I removed the original cake from our menu and only prepared the version without milk and butter.

Offering “free from” versions of common foods and having them look, taste and behave (maintaining freshess) like the original is a much bigger challenge then baking gluten free without those restrictions.  As well, the supply line for ingredients must be vetted not only for contact with gluten, but the other free from ingredients as well.

I spoke to Jerry Bigam of Kinnikinnick a couple of years ago about their choice to go free from the top allergens throughout their entire product line.  He knew it would take time.  I realized it would be difficult.  I understand they have had some ups and downs, but they are doing it and doing it well.

You may never have baked gluten free, but take it from me, gluten free baking is challenging, free from gluten free baking is something that deserves recognition!