Where have all the quality products gone?

[sc'Que?]

I've been gluten-free (out of necessity) since about 2008. In that time, I've seen the gluten-free category explode with options. I was very lucky to "come of age gluten-free" when I did. That said, I feel like I'm seeing a drop in quality products from store shelves. The brands that produce truly remarkable gluten-free foods seem to be dropped by the local distributors or grocery outlets.  If a company makes 10 products, the top 2 or 3 (in terms of quality and culinary excellence) are disappearing, while the lesser-quality items in the line remain. 

Most recently, I've watched GlutenFreeda churn out the best frozen burritos (even by non-gluten-free standards!) for several years... then they're bought out by another company... who changes all the recipes, adds a ton of fillers and then changes their name to Lilly B's.  The current product is so bad, that stores are dropping them from their freezer sections, leaving no reasonably comparable replacement.  I used to purchase a case of Beef & Potato burritos per month... serve them microwaved then toasted in my fry-pan with a homemade Sichuan crisp-chili aioli for dipping. Now, I no longer purchase gluten-free burritos, because the remaining brands, frankly, aren't that good.  

Canyon Bakehouse produces at least 10 different gluten-free bread-loaves.  Their best tasting (comparing to non-gluten-free counterparts) is their gluten-free Deli "Rye" and their Rosemary Focaccia loaf.  As someone who never really bought standard "wonder bread" nor whole-wheat breads, I found their more artisan approach to flavorful, true-to-style artisan breads to be a godsend.  But within the past 3 yrs, the vendor who stocks the local stores (at least 3 different chains) has stopped supplying both of those breads on store shelves or freezers.  So I was buying them online direct and having them shipped. But my apartment freezer is only so big... and I could only wrangle this (space-wise and financially) about twice per year.  Last time I tried ordering the focaccia, they said they're not longer making it because it didn't sell enough. Part of the reason it didn't sell was because the shape of the shape of the loaf and the packaging were awkward for getting noticed on store freezer shelves.  So now the best gluten-free bread I could possibly purchase is no more. And because the vendor who stocks shelves seems to have something against caraway rye, I fear that that item is destined for doom as well.  Which basically leaves sweet cinnamon bread and several variations on multi-grain and white "wonder bread" styles.  And I'm not buying that sort of flavorless, carb-padded nonsense.  So I'll go without bread.  

It seems everyone wants to carry the most basic things, instead of the things that make a customer crave the next purchase!  

For gluten-free pizza, you can only ever find cheese, pepperoni or a veg option.  But groceries have zero need to offer a pepperoni pizza in the store freezer when they have a gluten-free cheese pizza and packaged, sliced pepperoni on their shelves. So, instead... offer a cheese, a veg option and--the most difficult to pull off at home--the "everything" pizza.  You can't easily acquire all the ingredients necessary to mimick a "super-supreme" pizza without over-purchasing.  Gluten-free pizza companies should be offering basic and top-of-the-line models, letting the simple one- or two-topping variations be assembled easily by the shopper using easy-to-find ingredients in the store. 

Is any of this striking a chord with anyone else?  

Because at the end of the day, I want my Beef & Potato burritos back (without rice, btw--which has no place in a proper burrito). I want my gluten-free focaccia so I can make a decent Cuban sandwich (as well as Thanksgiving strada-style stuffing)!  I want to walk up to the freezer and be able to purchase a chicken alfredo pizza with spinach and roasted red pepper.  I want to spend my money on things that are worth purchasing. Otherwise, I'm not going to purchase anything at all.  Because you can't make an amazing pastrami-on-rye when you can't purchase the rye. And at that point, you don't need the pastrami either!

[4liberty]

On 11/15/2019 at 1:30 AM, sc'Que? said:

I want my gluten-free focaccia ... you can't make an amazing pastrami-on-rye when you can't purchase the rye.

I feel your pain.  Mariposa Baking Company makes a great faux rye with caraway seeds (which I love), and also a focaccia (which I haven’t tried). They also make the only truly flaky gluten-free croissants I’ve found. Unfortunately, their bread is quite pricey, but you might want to give it a try if you can afford it. https://www.mariposabaking.com/collections/breads

[Really]

On 11/15/2019 at 4:30 AM, sc'Que? said:

I've been gluten-free (out of necessity) since about 2008. In that time, I've seen the gluten-free category explode with options. I was very lucky to "come of age gluten-free" when I did. That said, I feel like I'm seeing a drop in quality products from store shelves. The brands that produce truly remarkable gluten-free foods seem to be dropped by the local distributors or grocery outlets.  If a company makes 10 products, the top 2 or 3 (in terms of quality and culinary excellence) are disappearing, while the lesser-quality items in the line remain. 

Most recently, I've watched GlutenFreeda churn out the best frozen burritos (even by non-gluten-free standards!) for several years... then they're bought out by another company... who changes all the recipes, adds a ton of fillers and then changes their name to Lilly B's.  The current product is so bad, that stores are dropping them from their freezer sections, leaving no reasonably comparable replacement.  I used to purchase a case of Beef & Potato burritos per month... serve them microwaved then toasted in my fry-pan with a homemade Sichuan crisp-chili aioli for dipping. Now, I no longer purchase gluten-free burritos, because the remaining brands, frankly, aren't that good.  

Canyon Bakehouse produces at least 10 different gluten-free bread-loaves.  Their best tasting (comparing to non-gluten-free counterparts) is their gluten-free Deli "Rye" and their Rosemary Focaccia loaf.  As someone who never really bought standard "wonder bread" nor whole-wheat breads, I found their more artisan approach to flavorful, true-to-style artisan breads to be a godsend.  But within the past 3 yrs, the vendor who stocks the local stores (at least 3 different chains) has stopped supplying both of those breads on store shelves or freezers.  So I was buying them online direct and having them shipped. But my apartment freezer is only so big... and I could only wrangle this (space-wise and financially) about twice per year.  Last time I tried ordering the focaccia, they said they're not longer making it because it didn't sell enough. Part of the reason it didn't sell was because the shape of the shape of the loaf and the packaging were awkward for getting noticed on store freezer shelves.  So now the best gluten-free bread I could possibly purchase is no more. And because the vendor who stocks shelves seems to have something against caraway rye, I fear that that item is destined for doom as well.  Which basically leaves sweet cinnamon bread and several variations on multi-grain and white "wonder bread" styles.  And I'm not buying that sort of flavorless, carb-padded nonsense.  So I'll go without bread.  

It seems everyone wants to carry the most basic things, instead of the things that make a customer crave the next purchase!  

For gluten-free pizza, you can only ever find cheese, pepperoni or a veg option.  But groceries have zero need to offer a pepperoni pizza in the store freezer when they have a gluten-free cheese pizza and packaged, sliced pepperoni on their shelves. So, instead... offer a cheese, a veg option and--the most difficult to pull off at home--the "everything" pizza.  You can't easily acquire all the ingredients necessary to mimick a "super-supreme" pizza without over-purchasing.  Gluten-free pizza companies should be offering basic and top-of-the-line models, letting the simple one- or two-topping variations be assembled easily by the shopper using easy-to-find ingredients in the store. 

Is any of this striking a chord with anyone else?  

Because at the end of the day, I want my Beef & Potato burritos back (without rice, btw--which has no place in a proper burrito). I want my gluten-free focaccia so I can make a decent Cuban sandwich (as well as Thanksgiving strada-style stuffing)!  

Gluten-free foods are expensive for stores to stock, and then when the public does not buy the product, the store loses money. Some years ago I found a bread mix product made in Iowa, which local stores stocked, and I could buy online. Several years ago the business was sold, and shortly after, the new owner moved it to upstate Michigan. The business continues to use an Iowa number and address, even though it is not located there.  It is a phenomenal product. I have used the corn and dairy free bread mix, and slice the baked bread placing slices between waxed paper, then into a freezer bag. The breadsfromanna.com website has recipes re how to add ingredients to the mix to make it taste like rye bread. There is an herb bread mix, as well as pie crust and pizza crust mixes.I use a gluten free bread maker by Oster, although you can bake it in a regular oven. They have additional mixes. I have not found a bread of better quality. My husband likes this and he does not have to eat it. Too bad the original Iowa owner, who developed these products, no longer owns or runs the business. 

[Beverage]

That's why I try to stick to just whole food. All the processed gluten free things are worse for you than whole wheat. 

[sc'Que?]

18 hours ago, Beverage said:

That's why I try to stick to just whole food. All the processed gluten free things are worse for you than whole wheat. 

As a gluten-free Epicurean, I have no qualms about eating moderate amounts of processed foods. BUT WHEN I BUY SOMETHING--SPEND MY MONEY ON IT--I EXPECT THE UTMOST QUALITY per the pricepoint.  There are things I can't afford--such as the Mariposa line mentioned above. (But I might splurge, we'll see.)  

But when a company's marketing team can't seem to wrap their head around the notion that the packaging might be the problem--not their product.... *sign* I get that many gluten-free companies are small, mom/pop operations--the sort of thing I want to support.  But when they can't think things through to figure out how to make their products more visible to all demographics (not just gluten-free) while also keeping their status within the gluten-free community, I wonder how our society will ever survive.  You don't need a marketing degree, you just need some out-side-the-wrapper thinking and some common sense.