Thursday, November 18, 2010

Vermont Country Rolls, Where the Roll is Greater Than the Sum of it's Parts

For several years now, we have traveled far and wide to celiac support groups and gluten free fairs. We never tire of the enthusiastic support that our products generate. It has always been troubling, though, to see a person’s face light up when they see our products, and then get so disappointed when they realize that they contain dairy. We never wanted to produce a product that was a compromise in any way from the real thing; the impetus to create a line of dairy-free products was always there but relegated to the back burner.

We’re pleased to announce that we have just introduced our first dairy free offerings, and we owe a lot of that to Emily, a wonderful young woman who has worked for us for two and a half years. Emily is both gluten and dairy free and could never taste the products we produce. Over the years, Emily and I have had conversations about how she might go about making a dairy free version of our products at home. We are a soy free, yeast free, corn free, and peanut and tree nut free facility, so our gluten free palate of wet and dry ingredients was always limited. It was Emily that got me thinking that coconut milk just might be the answer for creating a tasty bread with the same look and texture of our other products.

Coconut milk is a very interesting food indeed. A number of health claims have been made for coconut milk, and some have been substantiated by medical research. Some refer to it as a “miracle food,” but I’m not sure I would go so far as to say that. Although it contains a saturated fat, the fatty acids in coconut milk are medium chain triglycerides, unlike the long chain triglycerides in other fats and oils. As a result, they are more easily metabolized by the body instead of stored as fat. Coconut milk also contains a significant amount of lauric acid, which is thought to have immune-boosting properties.

So, when the time comes to chow down on left-over turkey, you can have a sandwich that will make your non-gluten free friends and family drool. It doesn’t get much better than Turkey with Lettuce and Tomato on a Vermont Country Roll. Pure simple ingredients. No industrial additives, no binders, no enzymes--just delicious ingredients where the roll is greater than the sum of its parts!

Ingredients: Tapioca starch, organic coconut milk, whole eggs, non-GMO canola oil, water, molasses, sesame seeds, flax seeds, salt, cocoa, poppy seeds.


Ashley said...

Isn't coconut one of the fastest-growing allergies in America?

TLC said...

I don't know of any studies that indicate that. The incidence of coconut allergy is extremely rare in the US. The FDA requires that coconut be labeled as a "nut" ingredient, despite the fact that cocounts are not nuts nor do they trigger cross-nut allergic reactions. "Fastest growing" can be misleading. A new case of 1 could be a 10% increase, which doesn't at all reflect on the incidence. We're one of the fastest growing GF bread companies in the US, but we are by FAR not the largest.