gluten-free Frozen Bread Or Roll Dough

[KennyF]

I have several friends that have been diagnosed with Celiac Disease. They have asked my company to produce a frozen dough product for them. I have received a few consumer phone calls and letters as well. I have several questions for a broader audience as we work on development. Please feel free to answer one or all of them.

1. Would you be interested in a frozen dough product? My understanding is that most bread items are either pre-baked or come in a mix. The advantage of frozen dough is that you can bake in your home and we usually can provide better quality than a mix.

2. Which product would interest you the most? We have the capability to make bread, rolls, pizza dough, and or cinnamon rolls.

3. What grain do you think offers the best performance/flavor characteristics. We are looking at a variety of recipes and I have to admit that it is difficult to narrow down the options.

4. All of our current products contain gluten. We can segregate the ingredients and do a full cleanup (hot wash). However, we do not have dedicated lines for producing gluten-free products. Is that a reasonable precaution? We would make it clear on our packaging the steps that were taken.

5. I anticipate the grocery channel that will carry gluten-free frozen dough are Natural/Health Food Channels. Is that correct or am I mistaken in my assumption?

I don't expect that we will make a lot of money selling gluten-free products. Rather, we see it as a way to reach out to consumers and their families that are afflicted with celiac disease.

I appreciate your feedback!

Kenny

[hez]

I would love to have frozen dinner rolls! However, I am not sure I would buy from a company that produced gluten bread on the same line. The risk of cross contamination would be too high for me.

Hez

[KennyF]

Hez,

Thank you for your candid reply. The cross-contamination issue has been my primary concern. So a frozen roll would be great, but you would like to see it come from a dedicated line. I understand.

Kenny

[Guest cassidy]

I would love frozen as well but I don't usually buy things that aren't on dedicated lines, especially bread. I would think that they would be so much flour around that cross contamination would be bound to occur.

Cinnamon rolls sound wonderful as does a good pizza crust (I haven't found one yet). The only bread I like is from Whole Foods and they are a long drive from me.

[Generic]

1. YES

2. All of them

3. Anything but garbanzo bean flour.

4. I would prefer a dedicated line.

5. Some grocery stores also carry gluten-free stuff.

I welcome any new gluten-free products.

-Laurie

[missy'smom]

In my opinion, sweet rice flour(mochiko) is just not suitable for breads. I've tried some frozen breads and doughs using it and didn't like the texture. There is one grocery store that offers variety of gluten-free baked goods and I'm greatful for that but the products that I've tried(cookies, banana bread, pies) are much too sweet. I would buy cinnamon rolls if they were lightly sweet or had the icing separate so that I could control the sweetness. There is one company that makes a frozen ball of pizza dough but I don't buy it because I can't eat a whole regular size pizza myself. I would prefer if it was sold as a bag of balls of individual size pizza dough. That way, I could thaw and make 1 personal pizza at a time.

[Bethrenee]

I would LOVE a frozen bread dough! I used to make regular bread, rolls, cinnamon rolls, and cinnamon pull aparts (some people call it monkey bread I think) all with frozen bread dough. My husband was diagnosed gluten intolerant (I guess less severe than Celiac's??), so he occasionally takes a chance with cross contamination, but I would prefer to minimize the risk.

In my area, Meijer's carries frozen gluten free products. I think Whole Foods does also. Ultra Foods has a small section dedicated to gluten free products on the shelves. Then there are the organic and health food stores.

[Anonymousgurl]

1. YES YES YES! It'd be great if you didn't have to add any milk products or eggs to it, and if it didn't already contain any! It'd be so convenient (not to mention tasty) to be able to just pop them into the oven, no mixing or anything!

2. Probably bread and rolls.

3. I'm a big fan of incorporating a bean flour with another flour to add protein and fiber. you could mix a bean flour with a rice flour and that'd be perfect.

4. As long as you were careful, I wouldn't see it as being a problem. You have to understand that you have to be REALLY careful though. Otherwise you'd have some sick customers!

5. That's correct. Probably Whole Foods