GF Bakery Start-Up Package Vjm

Build upon the success of an award-winning, gluten-free baking company to start your own artisan bakery. Ten proprietary, organic, GMO-free flours and numerous recipes for breads, cakes, pastries, ready-to-go dry

mixes, and other savory and sweet baked goods will be the foundation of your success.

NATIONWIDE OFFERING

What is this Start-Up Package?

• A proven model that allows you to start a retail gluten-free bakery or bakery/café under your own name.

• Expert help with site selection, operations, marketing, training, growth strategies, and more.

• Access to 10 proprietary flours, an established flour source, and a variety of gluten-free vegan, nut-free, dairy-free, soy-free, and/or sugar-free recipes.

616 Don Gaspar, Santa Fe NM 87505 | V. (505) 820-0163 Toll-Free (844) GO-NM-BIZ F. (505) 992-9901 | [email protected]

It is an Opportunity to . . . • Have your own signature look and be your own boss.

• Be the first to market in your city with a superior blend ofproprietary GMO-free, organic flours and recipes.

• Have the training, support, proven systems, and established vendor relationships to succeed.

• Use the flagship bakery’s trademarked logo and other brand elements if desired.

• Have a baseline to quantify your risks and secure an exclusive territory for these superior gluten-free baked goods.

• Leverage the extensive research and testing that went into developing these flours and recipes.

This is not a franchise, nor are there any ongoing royalty fees for a single-location bakery or bakery/café.


What Makes

Best gluten free breads, scones, brownies (with quinoa), macaroons, and muffins EVER!

Kyle C.Dallas, TX

Hands down the best 100% gluten free bakery/cafe I've had the pleasure of visiting. Ever!

Bonnie B.Raymondville, TX

Even people who don't have Celiac disease or aren't gluten-intolerant should try it. I really hope they expand and open in Boulder.

This is the best bakery ever! There isn't anything that's just ok. It's all beyond expectations.

Ezra Sonja L.Maia N.

Boulder, CO

Wonderful variety of GF baked goods as well as vegan, soy free, sugar free, dairy free . . Good thing I'm only traveling through or I'd be here every day!

Diner from Colorado

Hands down the best gluten free bread I’ve ever tasted. For someone who doesn’t eat a lot of bread, after sampling the raisin, I was hooked . . .

Diner from Texas

These Gluten-Free Breads and Pastries so Good?Quality . . . Taste . . . Variety . . . Texture. Many claim that these are the best gluten-free, GMO-free, organic products on the market today. Read a sampling of what customers have to say.


What MakesThese Gluten-Free Breads and Pastries Different?

• No Preservatives or Artificial IngredientsBakery and grocery store gluten-free products are often made with preservatives and artificial ingredients to preserve the shelf life and improve texture.

These loaves are made with a base of ancient grains and gluten-free, protein-based flours without any preservatives or artificial ingredients. Compared to a store-bought loaf, they are considerably denser.

• Taste and TextureMost gluten-free breads and products tend to be dry, fall apart, and have a “a cardboard taste.” These breads and baked goods are moist, rich in flavor, and hold together as well as any conventional baked goods.

• No Cross Contamination These loaves and baked-goods will be prepared in a completely gluten-free environment to avoid cross-contamination.


Package Details, Costs &

Projections


Retail Bakery$225,000

Retail Bakery &

Cafe$250,000

CommissaryKitchen$300,000

Package Pricing

Bakery Set-Up Fee $225,000

Renovation, Remodeling & Fit Out Costs

$25,000

Equipment $57,000

Opening Ingredients and Supplies Included in Set-up Fee

Set-Up Licenses and Permits $500

Set-Up Professional fees $1,500

Set-Up Insurance $1,500

Initial Marketing Efforts $3,400

Contingency/Miscellaneous $5,000

Beginning Working Capital $35,000

One Month’s Rent (estimated for major markets)

$6,500

Total: $355,400

Start-Up Costs


Retail Bakery

Year 1 Year 2 Year 3 3 YearsIncome $1,447,830 $1,665,005 $1,914,755 $5,027,590

Cost of Goods Sold (28%) $405,392 $466,201 $536,131 $1,407,725

Gross Profit $1,042,438 $1,198,803 $1,378,624 $3,619,865

Expense (44%) $637,045 $732,602 $842,492 $2,212,139

Net Operating Income $405,392 $466,201 $536,131 $1,407,725

Net Operating Income % 28% 28% 28% 28%

Assumption Notes to Sales Projection:

1. Income is based on $4,500 per day (3x factor of $1,500 daily sales in a town of approximately 75,000 -Santa Fe, NM); 20 holidays with an increase revenue of 40% and Thanksgiving/Christmas holidays with an increase revenue of 58%. Bakery open 6 days a week (312 total days a year). 15% increase every year.

2. Cost of Goods Sold = 28% of Income. Total cost of sales for product and packaging.3. Gross Profit = Income less Cost of Goods Sold4. Expense = 44%. Total expenses after Cost of Goods Sold.5. Net Operating Income = Gross Profit less Expense.

This information is intended only for the use of the individual or entity to which it is addressed and may contain information that is privileged, confidential, and exempt from disclosure under applicable law. The above set forth information has been secured from the Seller. Sam Goldenberg & Associates in no way guarantees the accuracy of such information, nor does it warrant any assumptions as true and correct.

Sales ProjectionsRetail Bakery


What’s Included:• Site selection

• Spatial design & optimization

• Help with build out

• Help with equipment selection and purchasing

• Coordinating permitting and licensing

• Training bakers and staff

• Supplying the recipes

• Supplying the flour source

• Social Media Campaign

• Help establishing a Farmers Markets booth

• Pre-launch marketing campaign comprising radio spots, postcard mailings, door hangs, and giveaways

• Logo and Packaging Design for your brand

• Onsite training for one month after opening

• Financial system integration and training, including setting up Quickbooks and interfacing it to the POS system.

Retail Bakery


Equipment Schedule


ItemPrice Per Item No. Total

6' Modular Walk-In Cooler $6,250 1 $6,250 6' Modular Walk-In Freezer $5,500 1 $5,500 Solid Door Reach-In Refrigerator $1,750 1 $1,750 73" ADA Compliant Worktop Refrigerator $2,750 1 $2,750 40" Dual Zone Merchandiser $8,750 1 $8,750 30 QT Dough Mixer $3,750 2 $7,500 2 Rack Electric Roll-In Proofer $9,000 1 $9,000 7 Qt. Commercial NSF Stand Mixer $550 2 $1,100 60" Single Deck Oven $6,250 1 $6,250 Coffee/Espresso Station Set UpSemi Automatic Coffee Machine -$4,625.00

Mazzer Super Jolly - $85.00Major Mazzer Esp Grinder - $1,265.001 Case Umex (100 packets) - $36.25Cafiza (4) - $32.00Digital Shot Timers (2) - $34.00Black Palio Coffee Tool - $10.65Blind Portafilter (3) - $15.45Foam Spoon (2) - $7.70Four Ounce Shot Glass (4) - $17.00Large Urn Brush - $16.25Latte Art Pitcher 12 oz. (2) – $24.10Latte Art Pitcher 20 oz. (2) - $31.90Latte Art Pitcher 32 oz. (2) - $37.10Reg Barber Tamper - $$64.50Thermometer w/Clip 5in (3) –$42.75Processing fee - $261Shipping - $350

$8,000 1 $8,000

Total: $56,850

Each baked good requires its own individual blend of gluten-free flour.

This start-up package includes all the flours designated to the right.

• Millet quinoa bread flour, 400 lbs.

• Multigrain bread flour, 400 lbs.

• Cinnamon raisin bread flour, 400 lbs.

• Buckwheat quinoa bread flour, 400 lbs.

• Vegan crusty bread flour, 400 lbs.

• Brioche bread flour, 400 lbs.

• AP flour, 150 lbs.

• Cake flour, 150 lbs.

• Sweet roll flour, 1500 lbs.

• Brownie mix, reg & vegan, 150 lbs.

• Scone mix, reg & vegan, 150 lbs.

• Muffin mix, reg & vegan, 150 lbs.

• Shortbread cookie mix, reg, 100 lbs.

• Oatmeal cookie mix, reg & vegan,100 lbs.

• Chocolate cookie mix, reg,100 lbs.

• Vegan tahini cookie mix, 100 lbs.

• Vegan mint chocolate mix,100 lbs.

• Shredded coconut,100 lbs.

• Oats whole, 200 lbs.

• Sorghum flour, 100 lbs.

• Flax meal,100 lbs.

• Arrowroot starch, 100 lbs.

• Tapioca starch, 100 lbs.

• Potato starch, 100 lbs.


This represents a little more than one month’s worth of flours and related ingredients for the projected opening month’s operations. Plan to go through approximately 500 lbs of flour per

month and ordering approximately 1,000 lbs of flours every two months.

• Almonds

• Amaranth

• Cashews

• Chestnuts.

• Chia Seeds

• Chicpeas

• Coconut

• Black Beans

• Brown Rice

• White Rice

• Sweet White Rice

• Corn

• Masa Harina

• Sorghum

• Hazelnuts

• Potatoes

• Tapioca

• Millet

• Pistachio

• Quinoa

• Teff

• Cane Sugar

• Molasses

• Raw Sugar

• Local Honey

• Agave Syrup

• Demerara Sugar

• Sucanot

• Xylitol

• Light & Dark

Brown Sugar

(a partial list)


Growth OpportunitiesPhase 1 A Retail Bakery or Bakery/Café

Supplemented with a presence at the local farmers market and whole sale accounts.

Local ExpansionOpen a Commissary Kitchen that serves multiple retail outlets in your city. If the original operation has the capacity, it can serve as this commissary kitchen.

Phase 2

Phase 3 Regional ExpansionBroaden territory to serve multiple cities and/or states.

Market Trends

More and more Americans are switching to a gluten-free diet. Researchers and dieticians affirm it’s not a trend but a fundamental shift in how we eat.

Gluten-Free has staying power.


Who Is Eating Gluten-Free?“Diet fads come and go. But observers of nutrition and eating trends in the United States say this food regimen (Gluten Free) is likely to last longer and have more impact because it comes at a time when food allergies, digestive health, genetic modificationof grain and other concerns about the American diet are at an all-time high and food itself is the current cultural currency. Gluten-free eating addresses it all.” – New York Times, “Gluten-Free Eating Appears Here to Stay,” June 16, 2014.


http://www.nytimes.com/2014/06/18/dining/gluten-free-eating-appears-to-be-here-to-stay.html?emc=eta1&_r=0

How much the gluten-free food market grew in 2012

How much conventional groceries grew during the same period

How much the U.S. market grew for gluten-free foods from 2011 to 2013

How much the U.S. market for gluten-free foods is estimated to grow from 2013 to 2016

in the Gluten-Free Market

>44%

>17%

>48%

<1%



$7,338

$8,792

$10,544

$12,177

$13,758

$15,586

$-

$2,000

$4,000

$6,000

$8,000

$10,000

$12,000

$14,000

$16,000

$18,000

2011 2012 2013 2014 (forecast) 2015 (forecast) 2016 (forecast)

$ Million

Source: Mintel Research


Source: Mintel Research

19.80% 19.90%

15.50%

13.00% 13.30%

2011 2012 2013 2014 (forecast) 2015 (forecast) 2016 (forecast)

% Change



In the News


More consumers are sending themselves subscription boxesBoston Globe-Nov 8, 2014There are subscription boxes for vegans and carnivores, for the gluten-free and gluten loaders, for runners and couch potatoes, for people who ...

One Good Reason To Stop Mocking Gluten-Free DietsHuffington Post-Nov 7, 2014Going gluten-free is an ever-so-mockable decision, despite the fact that an estimated 18 million Americans suffer from some kind of gluten ...

Gluten-free, grain-free and paleo-friendly recipes appeal to omnivoresThe Denver Post-Nov 4, 2014Brace yourself for Gluten-Free Guest. Gluten-Free Guest might be diagnosed with a physical disorder like celiac disease, diabetes or ulcerative ...

Gluten-free goes mainstream in UK cereal aisleBaking Business (registration)-Nov 5, 2014. LONDON —Gluten-free products may be commonplace in the United States, but for the first time consumers in the United Kingdom will have ...

Living well gluten freeFox News-Oct 27, 2014When I was diagnosed with celiac disease in 1976, there was no information and certainly none of the tasty gluten-free products we have today ...

Market for Gluten-freeProducts to Push $7 Billion Annually by 2019Celiac.com-Nov 4, 2014Celiac.com 11/04/2014 -Not long ago, the market for gluten-free products was regarded as a market of specialty products intended for niche ...

Expo focuses on gluten-free diet, lifestyleCentre Daily Times-6 hours agoLaura Young and Shawn Sinawa from Good Seed Bakery chat with visitors during the Central PA Gluten Free Expo on Sunday, November 9, ...

http://www.bostonglobe.com/lifestyle/2014/11/07/what-vegans-and-carnivores-gluten-free-and-gluten-loaders-have-common-they-all-getting-subscription-boxes/rxTS8FkT94fryS49D4xnTN/story.html

http://www.huffingtonpost.com/2014/11/07/fodmap-diet_n_6111096.html

http://www.denverpost.com/homegarden/ci_26857237/gluten-free-grain-free-and-paleo-friendly-recipes

http://www.bakingbusiness.com/articles/news_home/International/2014/11/Glutenfree_goes_mainstream_in.aspx?ID=%7B8B03B34B-D791-4B7C-B25E-30D33F8A045C%7D

http://www.foxnews.com/health/2014/10/27/living-well-gluten-free/

http://www.celiac.com/articles/23802/1/Market-for-Gluten-free-Products-to-Push-7-Billion-Annually-by-2019/Page1.html

http://www.centredaily.com/2014/11/09/4450057/expo-focuses-on-gluten-free-diet.html

November 18, 2014By Amy RatnerGluten-Free Living

Sales of gluten-free products are expected to reach $8.8 billion in 2014, an increase of 63 percent from 2012-14, according to market research by Mintel, a firm that does consumer, product and media analysis.New Food and Drug Administration labeling laws in the United States are cited as one reason for strong growth in the gluten-free market. The biggest increase is seen in snack foods, which increased 163 percent in the last two years, reaching $2.8 billion in sales. In that category, potato chip sales accounted for the most growth.

“Overall, the gluten-free food market continues to thrive off those who must maintain a gluten-free diet for medical reasons, as well as those who perceive gluten-free foods to be healthier or more natural,” says Amanda Topper, food analyst at Mintel. “The category will continue to grow in the near term, especially as FDA regulations make it easier for consumers to purchase gluten-free products and trust the manufacturers who make them.”


Sales of Gluten-FreeFood Up 63%

Growth of Gluten-Free Products from 2012 to 2014

http://www.glutenfreeliving.com/2014/11/18/sales-gluten-free-food-63-percent/

“ Topper says that despite strong growth over the last few years, there is still opportunity for innovation, “especially in food segments that typically contain gluten.”

The meat and meat alternatives segment was the second-largest gluten-free food segment in terms of sales, reaching $1.6 billion in 2014, a 14 percent increase from 2012-14.

The bread products and cereals segment saw gains of 43 percent during that same time period, and is set to reach $1.3 billion this year. Bread and cereal are ripe for gluten-free growth with only 1 percent of the overall segment termed gluten free.

In response to increased popularity of gluten-free products, food manufacturers are labeling existing products as gluten free and offering gluten-free alternatives to products that typically contain gluten, according to Topper.


Sales of Gluten-Free Food up 63%

Growth of Gluten Free Bread & Cereal Products 2012 to 2014

Bread and cereal are ripe for gluten-free growth with only 1 percent of the overall segment termed gluten free.”

“


October 25, 2014The Economist

MCDONALD’S is by no means the most accommodating of fast-food chains to people with special dietary requirements. Its American restaurants and some in Britain do not serve a meat-free burger (though other vegetarian dishes are on the menu). But in a week-long promotion ending on October 21st, the chain’s British outlets offered a new burger whose fillings, though not the buns, were free of gluten, an allergen commonly found in wheat.

At first, that may seem to be an odd decision. Vegetarians outnumber those who avoid gluten. But the food industry is finding that there is no longer much money to be made in making meat-free products. Sales of alternatives to meat have flattened in America in real terms since 2008; in Britain they have plunged by a third.

Consumer demand for products without gluten, however, is rising rapidly. Health-conscious Americans were first to avoid it in significant numbers. Sales of gluten-free food and drink there have surged from $5.4 billion to $8.8 billion over the past two years, according to Mintel, a market-research firm. They are set to grow a further 20% by 2015. Europe is now quickly catching up: there is double-digit sales growth in most countries, with Britain leading the way. This makes for tasty business. Sales in America of

Against the GrainA growing desire to avoid gluten is changing the food industry

But research from Monash University published last year shows that many more people may be sensitive to other allergens that are found in wheat.

http://www.economist.com/news/business/21627720-growing-desire-avoid-gluten-changing-food-industry-against-grain?fsrc=scn/tw_ec/against_the_grain

“


This could be one foodie trend that turns out to be much more than a fad.”

food untainted by gluten are forecast to grow by a further 61% by 2017, with similar increases expected in other rich countries.

Shops have reshuffled their shelves and restaurants rewritten their menus to keep up with demand. Big supermarkets have been slimming down their range of vegetarian products and are stocking more gluten-free lines. Even small convenience stores in remote parts of rural Ireland and Italy now stock ranges of gluten-free bread and cakes. Restaurants, in particular, have rushed to launch menus that banish the stuff. The number of options that leave out gluten in British restaurants has tripled since 2011, says Emma Read at Horizons, a data firm.

That is less because restaurateurs fear losing bookings from diners who want to avoid gluten, but more that they worry that their family and friends will not come along either.

Yet some retail analysts fret that the wheat-free bubble will eventually burst, as it already has for meat substitutes. Many doctors say that only a few of the one-in-ten households that now regularly buy such products have a member with coeliac disease and a medical need to avoid gluten. But research from MonashUniversity published last year shows that many more people may be sensitive to other allergens that are found in wheat. And according to a survey by Kantar, a research firm, only 22% of people who buy gluten-free food say they do so for non-medical reasons. This could be one foodie trend that turns out to be much more than a fad.

Against the Grain

ToxicThe stories became far too frequent to ignore.

Emails from folks with allergic or digestive issues to wheat in the United States experienced no symptoms whatsoever when they tried eating pasta on vacation in Italy.

Confused parents wondering why wheat consumption sometimes triggered autoimmune reactions in their children but not at other times.

In my own home, I’ve long pondered why my husband can eat the wheat I prepare at home, but he experiences negative digestive effects eating even a single roll in a restaurant.

There is clearly something going on with wheat that is not well known by the general public. It goes far and beyond organic versus nonorganic, gluten or hybridization because


The Real Reason Wheat is(It’s not gluten or

hybridization)

61

97

99

19

49

39

3

12

3

0 50 100 150 200

Winter

Spring

Durum

Pesticides Applied to Wheat Planted by Acres

Herbacides Fungicides Insecticides

Source: USDA

November 13, 2014By SarahThe Healthy Home Economist

http://amzn.to/1uouoEM

http://www.thehealthyhomeeconomist.com/real-reason-for-toxic-wheat-its-not-gluten/

even conventional wheat triggers no symptoms for some who eat wheat in other parts of the world.

What indeed is going on with wheat?

For quite some time, I secretly harbored the notion that wheat in the United States must, in fact, be genetically modified. GMO wheat secretly invading the North American food supply seemed the only thing that made sense and could account for the varied experiences I was hearing about.

I reasoned that it couldn’t be the gluten or wheat hybridization. Gluten and wheat hybrids have been consumed for thousands of years. It just didn’t make sense that this could be the reason for so many people suddenly having problems with wheat and gluten in


The Real Reason Wheat is Toxicgeneral in the past 5-10 years.

Finally, the answer came over dinner a couple of months ago with a friend who was well versed in the wheat production process. I started researching the issue for myself, and was, quite frankly, horrified at what I discovered.

The good news is that the reason wheat has become so toxic in the United States is not because it is secretly GMO as I had feared (thank goodness!).

The bad news is that the problem lies with the manner in which wheat is grown and harvested by conventional wheat farmers.

You’re going to want to sit down for this one. I’ve had some folks burst into tears in horror when I passed along this information before.

Common wheat harvest protocol in the United States is to drench the wheat fields with Roundup several days before the combine harvesters work through the fields as the practice allows for an earlier, easier and bigger harvest.

Pre-harvest application of the herbicide Roundup or other herbicides containing the deadly active ingredient glyphosate to wheat and barley as a desiccant was suggested as early as 1980. It has since become routine over the past 15 years and is used as a drying agent 7-10 days before harvest within the conventional farming community.

According to Dr. Stephanie Seneff of MIT who has studied the issue in depth and who I recently saw present on the subject at a nutritional Conference in Indianapolis, desiccating non-organic wheat crops with glyphosate just before harvest came into vogue late in the 1990′s with the result that most of the non-organic wheat in the United States is now contaminated with it.


Seneff explains that when you expose wheat to a toxic chemical like glyphosate, it actually releases more seeds resulting in a slightly greater yield: “It ‘goes to seed’ as it dies. At its last gasp, it releases the seed” says Dr. Seneff.

According to the US Department of Agriculture, as of 2012, 99% of durum wheat, 97% of spring wheat, and 61% of winter wheat has been treated with herbicides. This is an increase from 88% for durum wheat, 91% for spring wheat and 47% for winter wheat since 1998.

Here’s what wheat farmer Keith Lewis has to say about the practice:

“I have been a wheat farmer for 50 years and one wheat production practice that is very common is applying the herbicide Roundup (glyphosate) just prior to harvest. Roundup is licensed for pre-harvest weed control. Monsanto, the manufacturer of Roundup, claims that application to plants at over 30% kernel moisture result in Roundup uptake by the plant into the kernels. Farmers like this practice because Roundup kills the wheat plant allowing an earlier harvest.

“This practice is not licensed. Farmers mistakenly call it ‘dessication.’ Consumers eating products made from wheat flour are undoubtedly consuming minute amounts of Roundup. An interesting aside, malt barley which is made into beer is not acceptable in the marketplace if it has been sprayed with pre-harvest Roundup. Lentils and peas are not accepted in the market place if it was sprayed with pre-harvest roundup….. but wheat is ok. This farming practice greatly concerns me and it should further concern consumers of wheat products.”

The Real Reason Wheat is Toxic

http://articles.mercola.com/sites/articles/archive/2014/09/14/glyphosate-celiac-disease-connection.aspx?

http://www.wheatbellyblog.com/2012/01/a-wheat-farmer-weighs-in-on-wheat-belly/


The chart below shows the skyrocketing applications of glyphosate to US wheat crops since 1990 and the incidence of celiac disease. It is from a December 2013 studypublished in the Journal Interdisciplinary Toxicology that examined glyphosate pathways to autoimmune disease. Remember that wheat is not currently GMO or “Roundup Ready,” meaning it is not resistant to its withering effects.

The Real Reason Wheat is ToxicComplete article available at The Healthy Home

Economist.

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3945755/

http://www.thehealthyhomeeconomist.com/real-reason-for-toxic-wheat-its-not-gluten/

Gluten-Freeis the New Normal

There’s a Slew of New Books, a Glossy Mag, Even a Pasta Truck!By Sarah Henry

It’s been a year of seesawing fortunes for the gluten-free

movement. It’s endured rolled eyes and snark, but it’s also

earned respect. Chefs, cookbook authors, and magazine

editors are touting gluten-free, or GF, as an everyday

option—not as a weirdly textured and tasteless diet of

denial, but as food that’s absolutely fabulous, on its own

terms.

Coming soon: a new crop of glossy gluten-free cookbooks,

a high-end magazine designed to put the luxe in gluten-

free living, and a food truck serving GF pasta, the

brainchild of one of New York’s leading Italian chefs. These

projects and others like them are championed by a band

of GF innovators who have added good taste and more

than a little glamour to gluten-free, branding it as a

satisfying way of eating for everyone, not just the allergic

or the physically intolerant.


Gluten-Freeis the New NormalAvoiding gluten—the protein in wheat, barley, and rye

that gives dough its elasticity—may already have outlived

its 15 minutes of fame but it’s no fad. Whether as a

dietary preference, lifestyle choice, or medical necessity,

gluten-free is here to stay. More than a quarter of

Americans say they’re cutting down or eliminating gluten

from their diet for health reasons. That’s quite a cultural

shift, considering that only 10 years ago few Americans

had even heard about gluten. The trend is widespread in

Europe, Australia, and New Zealand too.

GF’s new star status hasn’t come without push-back.

Intolerance for the gluten-intolerant is widespread, and

gluten avoiders are high-profile punch lines these days.

Case in point, a New Yorker cartoon depicting a woman

looking over a restaurant menu, telling her friend: “I’ve

only been gluten-free for a week, but I’m already really

annoying.” Mocking the gluten-free lifestyle is fodder

for late-night TV, too. Jimmy Kimmel recently asked fit,

gym-junkie Southern Californians on the GF bandwagon

to define gluten, and found them all hilariously clueless.

How many of us actually need to avoid gluten foods

altogether? Celiac disease, a serious autoimmune

condition triggered by gluten, impacts only 1 percent of

the population. Others say they skip gluten simply to cut

carbs, lose weight, reduce belly bloat or inflammation,

curb fatigue, or cure so-called foggy brain. Some maintain

they just feel better without gluten, even though research

to date to support these claims is slim. Still others are

bailing on gluten over concerns about highly processed

grains or GMOs. The reasons are myriad and often


http://www.huffingtonpost.com/marc-vetri/im-gluten-intolerantintol_b_5614463.html

http://www.condenaststore.com/-sp/I-ve-only-been-gluten-free-for-a-week-but-I-m-already-really-annoying-New-Yorker-Cartoon-Prints_i10691199_.htm

http://abc.go.com/shows/jimmy-kimmel-live/video/featured/VDKA0_ch1i11x5

http://celiac.org/celiac-disease/what-is-celiac-disease/

http://www.gastrojournal.org/article/S0016-5085(13)00702-6/abstract

Gluten-Freeis the New Normalpersonal, sometimes even professional: A handful of

prominent bakers and pastry chefs have given up

gluten to deal with wheat allergies or to ease the

symptoms of other autoimmune conditions like

rheumatoid arthritis.

Key stakeholders are paying serious attention to

gluten-free followers. As more consumers embrace a

gluten-free life, culinary forecasters, food producers,

and chefs see business potential. Demand for gluten-

free products could reach $6.6 billion by 2017,

according to a 2012 report by research firm Packaged

Facts. A June 2014 story in The New York Times cites

optimistic researchers predicting a much bigger

market—more like $15.6 billion by 2016. What the

numbers don't show is the hunger for a new emphasis

in the gluten-free market, one that's all about lifestyle

and the quality of the food.

Go Ask Alice

Author Erin Scott (above) embodies an updated gluten-free

culinary aesthetic. Her cookbook, Yummy Supper: 100 Fresh,

Luscious & Honest Recipes from a {Gluten-Free} Omnivore, hit

stores this month. The title is a nod to Scott’s popular photo-

filled blog of the same name.

The book offers the seasonal, simple, produce-driven fare

you’d expect from an unabashed disciple of Alice Waters and

Jamie Oliver who lives in Berkeley, California, not far from

Chez Panisse. “When I stripped back my diet to raw

ingredients it felt expansive and inspiring,” Scott says. “I liked

the challenge. It made me a much more creative cook.”


http://www.sfgate.com/food/article/To-bakers-coping-with-wheat-intolerance-is-no-5485094.php

http://catherineruehle.com/

http://www.packagedfacts.com/Gluten-Free-Foods-7144767/

http://www.nytimes.com/2014/06/18/dining/gluten-free-eating-appears-to-be-here-to-stay.html?_r=1&gwh=FB27AA0BF77A29E494AC2567EE2BB480&gwt=pay&assetType=nyt_now

http://www.amazon.com/Yummy-Supper-Luscious-Gluten-Free-Omnivore/dp/1609615441/ref=tmm_pap_title_0/183-8822478-2005366

http://yummysupper.blogspot.com/

Gluten-Freeis the New Normal

About those brackets in the title: They’re intentionally, playfully

equivocal. Scott doesn’t want to be the poster girl for the

gluten-free lifestyle. “I have mixed feelings about identifying as

gluten-free,” she says. “I want to be seen as someone who just

likes good food.” Scott has celiac disease, a chronic digestive

disorder—gluten can damage her small intestine. GF isn’t

merely an option for Scott; it’s a necessity. “That label is such a

turn-off for some,” she says. “Gluten is a gross word. And gluten-

free doesn’t sound delicious.”

Scott’s recipes take cues from the modern playbook. A self-

-taught home cook with a serious bent, she eschews most

processed GF ingredients and simply makes meals from

scratch. Scott hopes her cookbook finds its way into all

kinds of homes, not just those of the gluten-free. Fish tacos

with pomegranate salsa adorn the cover. Inside are recipes

for dishes in which the lack of gluten seems incidental:

rainbow quinoa with curried chickpeas, crispy kale, apple,

and fennel; lamb chops with fresh fig leaves (pictured);

beets with mixed greens, walnuts, and ricotta salata.

Scott’s number-one goal: presenting honest food that

whets the appetite and nourishes the body, but without

the self-righteousness that can make gluten eaters mean

and cranky toward the GF crowd. Her book feels whimsical,

it’s saturated with color (she shot it too), and the recipes

look hard to resist—no boring beige food of questionable

form and flavor here.616 Don Gaspar, Santa Fe NM 87505 | V. (505) 820-0163 Toll-Free (844) GO-NM-BIZ F. (505) 992-9901 | [email protected]

Gluten-Freeis the New NormalScott thinks the nascent gluten-free movement is like

vegetarianism was in the 1960s and '70s, an alternative

diet that, with its mock-meat nut loaves and whole-grain

breads like brown bricks, initially drew a negative

reaction. She’s on a mission to prove that gluten-free

doesn’t have to be unappetizing or aesthetically

unpleasing.

Southern Comfort

Scott isn’t the first or only gluten-free trailblazer in the

blogosphere. Any discussion of the mainstreaming of GF

eating would be remiss if it didn’t give more than a nod to

Shauna James Ahern, a.k.a. Gluten-Free Girl, a James Beard

Award–winning cookbook author, who shares that honor

and blogging duties with her chef husband, Daniel Ahern.

Together—as Gluten-Free-Girl and the Chef—the pair

helped pioneer the concept that eating GF isn’t about

deprivation, but about pleasure and playfulness and plenty.

Complete article available at www.chow.com/food-news/


http://glutenfreegirl.com/

http://www.amazon.com/Gluten-Free-Every-Shauna-James-Ahern/dp/111811521X

http://www.chow.com/food-news/

Sam Goldenberg & AssociatesDisclosure Statement


The information contained in this presentation is for general information purposes only and is provided by the Seller. While we endeavor to keep the information up-to-date and correct, we make no representations or warranties of any kind, express or implied, about the completeness, accuracy, reliability, or suitability with respect to the data, services, financial performance and projections, or related content contained herein for any purpose.

Any reliance you place on such information is therefore strictly at your own risk.

Contact for MoreInformation

616 Don Gaspar Avenue, Santa Fe NM 87505Michael Greene, President

Office: (505) 820-0163Toll-Free: (844) GO-NM-BIZ

Fax: (505) [email protected] | www.SamGoldenberg.com

mailto:[email protected]

http://www.samgoldenberg.com/

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