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Celiac.com 04/01/2016 - With one in five consumers looking to buy more gluten-free foods in the future, and over a quarter of people buying gluten-free foods simply because they feel better doing it, the pressure is on product manufacturers to find ways to introduce gluten-free labels into existing product lines. So it is perhaps unsurprising that the makers of Russia's Stolichnaya vodka are planning a gluten-free twist with their newest vodka. The long-established Russian brand is introducing Stoli Gluten Free in April. If you say that all vodka is already gluten-free, you would be technically correct, as the fermentation and distillation process removes all gluten. But, to label and market a vodka as gluten-free, it must be made with all gluten-free ingredients to begin with. Stoli Gluten Free will be made from 88 percent corn and 12 percent buckwheat. Vodka sales still account for the largest segment of the U.S. spirits market, coming in at about 32 percent of all alcohol sold. But, over the last decade vodka has faced competition, both from newer vodka brands and from changing tastes. With growing numbers of American drinkers now favoring darker spirits like whiskey and rum, vodka sales have slowed dramatically. "The reality today is that gluten-free is a lifestyle that more and more consumers are engaging in," said Stoli Group USA Chief Executive Patrick Piana. adding that gluten-free products look to be "a significant category in the future." Judging from Stolichnaya sales last year, they know what they are doing. Piana says Stoichnaya sales for 2015 were up 5 percent in 2015, compared to just 1.8 percent for the industry as a whole, as reported by the Distilled Spirits Council of the United States. So, there you have it. Stolichnaya is betting on gluten-free vodka, and it will soon likely be available at a bar or store near you.
Celiac.com 07/10/2015 - Ready for a revolution in healthy fast food? Amy's Kitchen thinks so. Looking to be more than just a frozen food company, food-maker Amy's Kitchen is staking a bet on healthy fast food by opening a healthy all vegetarian drive-thru restaurant in Rohnert Park, California. Amy's Drive-Thru will offer vegetarian burgers, burritos, pizzas, salads, macaroni and cheese, as well as milkshakes and vegan non-dairy shakes," according to the official company press release. Each menu item can be ordered vegan or gluten-free and every ingredient is non-GMO. Nearly all products are organic, and most ingredients are locally sourced. All meals are made from scratch, in under three minutes. "The heart of the Drive Thru menu is The Amy, a veggie burger the company developed over the course of over a thousand recipe taste tests," Amy's said in a press release. The restaurant opens in July, and will serve lunch and dinner, with plans to eventually serve breakfast. Diners will have a choice of meals that are gluten-free or dairy-free, and the pizza comes in either a rice or wheat crust. More than 95 percent of the products are organic, with many locally sourced. Source: FOOD WORLD NEWS
This recipe comes to us from "Carriefaith" in the Gluten-Free Forum. Ingredients: 1 medium onion, diced ½ cup celery leaves 3 teaspoons butter 2 tablespoons potato starch 2 tablespoons gluten-free chicken stock powder or 2 McCormick all-vegetable bouillon (vegetable, chicken, or beef) 3 to 4 cups of water (Im sure you could use something like almond or rice milk) ¼ teaspoon freshly ground black pepper 2 pounds potatoes, thinly sliced Directions: In a food processor, combine onion, celery leaves, butter, potato starch, chicken stock powder, 3 cups water and ground pepper until combined. Set aside. In a casserole dish, spread potatoes evenly. Pour sauce over top. If necessary, add extra water so potatoes are almost covered. The amount depends on the size and shape of the dish. Bake, uncovered, in a preheated oven for 75 to 90 minutes or until potatoes are fork-tender.