Gluten free cooking is becoming more upscale!

Good article in the NYTimes. I agree with  Aran Goyoaga who didn’t even want to put “gluten free” on her book. Haven’t seen her cookbook yet, but plan to look at it now that it got such rave reviews. The problem with putting gluten free on the cover is that with all the bad press gluten free food has gotten over the years, putting gluten free on the cover will make everyone else pass the book by.  But why should they if it is just good cooking? I’m gluten free but the majority of our customers are not–they just like our baked goods.

Here’s the article:  https://www.nytimes.com/2012/12/05/dining/gluten-free-dishes-become-a-lot-more-tempting.html?pagewanted=all  Thanks Matt for passing it on!

 

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