Tip:
Highlight text to annotate it
X
>> DEANNA OLSON: Welcome back to iamgf Video Magazine. I'm your host DeAnna Olson. Today
we're in the gluten free kitchen of The Last Crumb Bakery, and we're so excited to introduce
you to the owners. We have with us Kathy Stinson.
>> KATHY STINSON: Hello
>> DEANNA OLSON: Is that correct pronunciation?
>> KATHY STINSON: Stinson, correct.
>> DEANNA OLSON: and Lexie Justice.
>> LEXIE JUSTICE: That's correct.
>> DEANNA OLSON: So, we're so excited. What are you doing?
>> LEXIE JUSTICE: We are rolling our peanut butter cookie recipes and this peanut butter
cookie is actually Kathy's grandmother's recipe, which is fantastic because for the first time
in 3-years she was able to eat her grandmother's cookie recipe.
>> DEANNA OLSON: So you converted your grandmother's recipe to gluten free?
>> LEXIE JUSTICE: Absolutely.
>> DEANNA OLSON: And what did you change? Everything? You had to change everything,
or what's different about the recipe?
>> KATHY STINSON: The only thing different is that we used our flour blend, which we
call Cheatin' Wheat Gluten Free Flour. It's a combination of sorghum, rice flour, potato
starch, corn starch, and..
>> LEXIE JUSTICE: Potato flour.
>> KATHY STINSON: Potato flour. So, cup-for-cup we put that in.
>> DEANNA OLSON: Cup-for-cup?
>> KATHY STINSON: Cup-for-cup. And then we put in xanthan gum...and what we suggest,
is that for a cookie, you would do half a teaspoon of xanthan gum for every cup of flour.
>> DEANNA OLSON: Half a teaspoon for every cup.
>> LEXIE JUSTICE: Per cookie.
>> KATHY STINSON: Per cookie. So this has, let's say it has two-cups of flour in it,
that would give you one-teaspoon of xanthan gum.
>> DEANNA OLSON: Ok.
>> KATHY STINSON: If we were making a cake, we tell you to put a teaspoon per cup. So,
you have to put it up a little bit.
>> DEANNA OLSON: Right.
>> KATHY STINSON: We don't add the xanthan gum to our flour blend just for that reason,
because we want you to be able to use it for cookies, for cakes, for muffins, for everything.
>> DEANNA OLSON: Yeah. I like that a lot.
[Title: Coming Soon to a Restaurant Near You?]
>> DEANNA OLSON: When will I be able to have your products as a fabulous gluten free dessert
when I'm dining out?
>> LEXIE JUSTICE: We're hoping--cross our fingers--by the middle of this year we would
love to be in a few restaurants.
>> DEANNA OLSON: That soon? Really?
>> LEXIE JUSTICE: Yeah know, I think it will vary from product to product. I would say
coffee shops and breakfast places are probably more inclined to try than high-end desserts.
I think high-end desserts...a pastry chef in a restaurant is still going to want control
over that product. And so, what we need to do, and what maybe I can help bring to the
table, is that line of communication, "Hey, I get it. I was you 10-years ago. I used to
be a pastry chef. Here's how I would manage this kitchen. Here's how you can take our
product and turn it into desserts that you are proud of."
[Title: Dining Out - Ask for Gluten Free Options]
>> LEXIE JUSTICE: You know, if you go to your restaurant and if you are gluten free and
you are bashful, you are not helping anybody. But the other thing about bashful diners is:
restaurants may not be aware of the demand if you are not speaking up. It's like, if
you look at the menu and say, "there's nothing I can have." And you put it down. They're
not cognizant of how many of those patrons that traveled through the restaurant that
evening would have ordered a gluten free dessert had it been an option.
>> DEANNA OLSON: Right.
>> LEXIE JUSTICE: So, at the very least being vocal is going to tip the scale for restaurants
and say, "Geez. That's the 12th person this week, and if we could just figure-out two
things to give them." And I think most restaurants would be pleasantly surprised at how much
they could do with minimal effort.
[Title: Future Plans - The Last Crumb Bakery]
>> DEANNA OLSON: So, what does the future hold for The Last Crumb Bakery?
>> LEXIE JUSTICE: Huge success. We're going to be BIG.
>> KATHY STINSON: We really do want to get some of our products out in grocery store
shelves. Especially the flour, frozen cookie dough and frozen pie shells. Those are just things...that
is where you pickup those products normally. You go to your grocery store. And so, we would
like it if you could pickup gluten free versions of those things at your grocery store.
>> DEANNA OLSON: And your goal is to start in the Denver market with distribution of
the flour?
>> KATHY STINSON: Absolutely. And we're working on it. We haven't been around for too long.
But, that's part of the thing we're working on.
>> DEANNA OLSON: You've been around for less than a year ladies..[laughing]
>> KATHY STINSON: I know...not too long..so we're getting there. And the other thing is
the wholesale...going to a restaurant and being able to get a pie, or a tart, or a cookie,
or something gluten free. We would love that too. We would love to have our products represented
in that way too. So we have kind-of two avenues: End user, and then this middle part which
is...this would be the caterers, the coffee shops, restaurants...those types of things.
[Title: Final Thoughts for Living Gluten Free]
>> DEANNA OLSON: So the last word from The Last Crumb Bakery, is that: Raise your expectations.
>> LEXIE JUSTICE: Yes
>> DEANNA OLSON: Make your needs known at restaurants.
>> LEXIE JUSTICE: Yes
>> DEANNA OLSON: Get back in the kitchen.
>> LEXIE JUSTICE: Yes
>> KATHY STINSON: Go back to baking, absolutely.
>> DEANNA OLSON: Go back to baking.
>> KATHY STINSON: I do think it is...I know we've said this lots and lots of times, but
I think it's very important to really realize that you can use this flour, and you can go
back to baking. You know when we hear people who say they didn't bake for 3-years.
>> LEXIE JUSTICE: That is heartbreaking.
>> KATHY STINSON: That is horrible, because that is not only taking away good food. You
are also taking away an experience that you like.
>> DEANNA OLSON: Right.
>> KATHY STINSON: You like to bake. And so, I think for us to tell people you can successfully
go back to it. You don't have to be afraid of all those old recipes. You don't have to
crack open all new cookbooks, new ingredients, new things. You can actually go back to the
things that you used to like.
[copyright 2010, iamgf LLC. All rights reserved.]