The shop will be located on 85th Street between Columbus and Central Park West. Featured will be products ranging from pasta and chips to frozen foods to fresh baked rugelach, vegan apple crumb pie and of course, cupcakes.
“We’ve all tried one too many products that taste like cardboard or have the texture of sand,” says the store’s web site, which aims to provide tasty fare.
It’s the first store in Manhattan devoted entirely to gluten-free foods. Delivery is promised soon.
77A W. 85th Street
New York, NY 10024 |
646 781 9770
The NY Daily News ran a story Friday on a gluten-free baking class that’s given at the Culinary Institute of America in Hyde Park. Yes, it’s a schlep, but if you have someone in your family with a gluten allergy or celiac disease, learning how to make goodies that won’t make them ill may make the trip worthwhile.
Here’s the Daily News’ description of the class. (It will be repeated December 13. For information, call the CIA’s Continuing Education offices at (800) 888-7850, or visit www.ciachef.edu/enthusiasts.)
At first glance, the carb fest looked like any other dieter’s nightmare/nirvana: crusty homemade bagels, muffins, waffles, cookies and seriously addictive chocolate-glazed doughnuts.
But this feast, thanks to a little culinary sleight of hand by chef Richard Coppedge, was different in one way: the amazing treats contained not a speck of gluten. And for the students in Coppedge’s recent all-day class at the renowned Culinary Institute of America in Hyde Park, learning to make the foods was a step on the road to more freedom in a highly restricted diet. Click here for more:
Despite the fact that this recipe for pumpkin pie lacks the usual cream or evaporated milk to impart richness, or wheat flour to construct the crust (in fact, it’s crustless), this dairy free and gluten free pumpkin pie is totally luscious. My daughter, who has celiac disease, makes one every Thanksgiving. Even those of us who don’t suffer from gluten or lactose intolerance adore this Thanksgiving dessert. This gluten free recipe was created by my daughter’s mother-in-law, Carole Kaplan.
Celiac-Friendly Pumpkin Pie
For 1 9-inch pie pan
2 cups canned pumpkin
1/2 cup sugar (or 1/4 sugar & 1/4 cup maple syrup for a slight variation)
1 tsp. salt
3/4 tsp ginger
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
2 cups plain soy milk (do not use low fat)
2 tbsp melted butter substitute (like Earth Balance)
1. Mix all ingredients together except the butter
2. Mix in melted butter
3. Bake in preheated oven at 425 degrees for 15 minutes, and then reduce oven to 350 degrees and bake for 1 hour, or until toothpick comes out clean.