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I just want to add: Thurman's and Black bear's deli ham, salami and other meat products are gluten free. They sell them at Shoprite. I'm also asking for clean slicer and clean gloves. In addition to that, they must open a brand new piece of salami, turkey, etc. for me. I'm buying things that are on sale, so they don't complain about that.
I was on etsy.com provably 3 years ago. I posted 4 sweaters, but nobody bought them, so I let it go. Currently I have 14 sweaters and baby dresses for sale. I'm planning to advertise them again on etsy under Simona's boutique (I don't know, if I can write my name here, if not, so remove it).
I wish from all my hearth that I could open a big gluten-free, cf, and nut free bakery and supply all you guys. Maybe using overnight delivery like Omaha, or Shari's (chocolate covered strawberries). I know that I would be successful. I have a "know how", but I need money and place. :angry:
Maybe one day....
Those horns were little hard to my liking. The longer they stayed filled out, they became softer. I ate them almost all. But in meantime I'm developing dough for apples turnovers which should be in that recipe.
Here is the picture from that:
Thank you for compliments. It feels great to here them.
I was able to upload couple pictures. Plus I have some update to report. I called today my local health department. They told me that it's illegal to sell baked goods from your home. Tomorrow I should call again and speak with somebody about what you need to do in my area, if you would like to open gluten-free bakery.
Right now I don't even have friends that are on gluten-free diet, so it will be very hard to sell them something. Only, if I will bake with regular flour again. As I see it, I will not open bakery on my own. There is one near me, probably 30 minutes away, that I can check. Maybe ask them, if they can hire me?
I also have another passion which is to knit sweaters, so I was thinking to sell those. I would need just a vendor permit, and I can sell them. No problems.
I have a question: If you using in your baking goods things that are already certified, do you really need to have certification of your own? I know that everything is safe, and I wouldn't put anybody's health in jeopardy. And in addition to that, I don't want to get sued.
I just want to tell you that I already checked long time ago what it means to be certified gluten free bakery. You must send each of your products for testing twice a year ($500,-- each time). Plus the testing company would do the testing on its own too. They would go to any store where your products are sold, and take a samples for testing twice per year (another $500,-- per testing).
Now, who can afford that? The small business, just starting, can't compete with something like that. The big company that you are talking about, can.
I would like to at first just to see, if somebody would even buy my goods. My kitchen can't be certified as gluten free, or commercial at the moment.
To rent a big commercial kitchen somewhere is a great idea, but there are two problems: One: who knows how to bake in that thing (temperature of oven, etc.), two: If people used it before me for gluten things, what I need to do to have my products safe for people with celiac disease?
I'm just more and more discouraged about the idea of starting "business".
Thank you for the advice. I live in the USA, in New Jersey, in Union county close to Westfield, Cranford, Union, Linden, or Elizabeth.
It's way to much information to go over. I don't know, if all this is even worth it to try. All that trouble for one slice of cake. :unsure:
I lost my job a week ago. Now I need to look for another one, or?
Everybody is telling me that I should open my own business. That I should open a bakery.
I'm very good in the gluten and casein free baking. I developed a bread that can lasts up to week and half covered just in plastic foil and stored on my kitchen counter. Even after the week and half the bread is still soft and edible. Later it will get moldy, but it will stay soft. I sent the sample (bread mix) from it to our friend Love2travel for testing. She sad that it was very good, and that was gone in two days.
I also know how to bake Danish cakes and raisin bread- Babka that will last for 3-4 days - they will be soft. You don't need to store them in the fridge or freezer.
I improved my recipe: Simona's gluten free Challah bread (I posted it long time ago on this forum), and the Challah that I'm baking now is 10 times better.
I also know how to make other things that taste and look like the real things (crepes, empanadas, tortillas, pirogues) .
In addition to that I can make European gluten and casein free pastry, cookies and cakes. They are also low on sugar.
I will post some pictures later.
And now the dilemma part:
How to start business? What to do? Do I just start to bake at home and sell things frozen online? I'm freezing my own pastry for 2-3 months (from one holiday to another), and they are still perfect.
Should I buy a stand at some flee market and sell things there? Would you buy something like this?
Should I ask at the local stores (Whole food, Trade's Joe, Shoprite,, or some café), if they would buy and sell my goods?
I don't have money to open a real bakery, so the options are limited.
Would you even believe to somebody who would tell you that everything is safe to eat (everything is gluten and casein free)? If not, what do I need to do?
Is this even worth it to try?
Please, any advice?
P.S.: If I posted this at the wrong spot, just move it. Thank you
I'm buying for myself Dark chocolate dream bars (google for pictures), or making my own.
Filling: cherries, fruit from jars, nuts, dry chopped fruit
1 bag of Enjoy life chocolate chips, and
2 sticks of unsalted Fleishman or Earth Balance margarine softened on top of steam (place the pot with the chocolate and margarine in another filled with water. You need just little water -inch, two on the bottom to have steam. Turn on and let it boil. Your chocolate will melt. Mix everything all the time.)
You also need the smallest paper cups - for mini cupcakes. Take them apart and place them on baking sheet.
When your chocolate is done, replace the hot water with cold and cool it down. Again place one pot in another. Repeat this step many times as you need until your chocolate cools down. Stir it from time to time.
Proximately 15-20 minutes later your chocolate mixture will start to look like pudding. Put one Tbsp. of chocolate in the every paper cup, fill with any filling you desire and cover with chocolate again. Let it set- harden in room temperature for about 1 hour and afterwards put in the fridge. You can take them out the next day and cover the each candy with an aluminum foil. Store in the fridge in air tide container. Enjoy!
Everybody had already very good suggestions. I would like to add one more. And what about the girlfriend? Does he has any? Can she gluten him by accident (kiss)? Maybe???
I'm washing everything by hand because when you take things from dishwasher out, sometimes there is food stack on plates, and I don't see the point of washing something twice (by hands and in the dishwasher).
I'm using the same sponge to wash all dishes, then scrubbing plates and pots (even gluten free) with the wire type of sponge (not Brillo), and finally running my fingers over them to check, if everything is clean. Afterwards I will rinse everything very good with warmer water. But I have separate pots, pans, colanders, utensils and boards for me. We would share the big toaster from time to time, but everybody is using aluminum foil over it which is changed after every use. For heating my bagels, I have my own, smaller one.
There is the gluten bread in my house, but everybody are already adults, so cross-contamination is under control. No gluten flour is allowed at any point.
I just had my blood work done on Friday to check levels after 3 years, so provably tomorrow I will know the results. I hope they will be ok. So, I will know for sure, if what I'm doing in the kitchen is correct.
I have been using Chex rice cereal from the minute that they came out.
From the beginning, when I just started with the gluten free baking, I made only bread crumbs :D . I tried many recipes and made huge breads that were edible proximately for two days. Rest got hard like stone. You could break your teeth on them. I dried them up, and made bread crumbs with the help of food processor. Today, I'm a "professional" in baking, and I have a problem with bread crumbs. I don't make them anymore. So I have been using Chex.
I will run 1 and half box of Chex cereal in the food processor. It will turn to flour. Then I will crunch another half of bag with a rolling pin, or meat tenderizer. I will mix everything together, and store in a steel container.