Gluten-Free Naturals offers exceptional product line

 

Gluten-Free Naturals is an excellent product line that some people with celiac might overlook because it contains soy flour. A small percentage of people who can’t eat gluten have to avoid dairy as well. An even smaller percentage must avoid soy.

Soy flour seems to mimic gluten flour shockingly well which is why Gluten-Free Naturals uses it in their product line. Gluten-Free Naturals is available in several stores in Atlanta including, but not limited to, Return to Eden.

Many gluten-free product lines have fabulous products mixed in with some not so great products. This is not the case with Gluten-Free Naturals. EVERY product in this line makes an excellent version of an old gluten favorite.

• Pizza Crust Mix - very easy to work with and offers ‘real’ pizza taste.
• Homemade Brownie Mix - makes flaky top home-style brownies; check oven ten minutes early as some ovens bake them very quickly.
• Multi-Grain Bread Flour Mix - has instructions for hand mixing or bread machine.
• Yellow Cake Mix - can be used for many different cake recipes and works well for pineapple upside-down cake.
• Cornbread & Corn Muffin Mix- yields both a traditional version or a sweeter one.
• Pancake Mix - no mix measuring required to make the batter ; two mix pouches in bag, each yeliding one batch of pancakes. 
• Cookie Blend Mix - for use in any cookie recipe; instructions for wheat flour substitution on bag.

All of the above mixes yield products good enough to serve even the most discriminating gluten eater. If you use the Gluten-Free Naturals cookie blend flour for chocolate chip cookies (or any other cookies) you might need to hide the cookies from the gluten eaters in the house. The pancake mix is as good as - or better - than the best selling gluten pancake mix on the market. People routinely think we’re making them “normal” pancakes when in fact we’re using the GFN mix.

Below is what Paul Graven, Vice President of Gluten-Free Naturals, had to say about the choice to use soy in their product line.

Using soy was a difficult decision, as it had great properties that made our products markedly better. It let us create products that had similar fat and calories as gluten containing products. We were happy about that. But there is a minority of people with celiac who are soy intolerant. For that reason, we came across some store buyers who were not enamored with soy, and we wrestled with that too.

But we felt that since soy enabled us to have a better product, we should do what we could to offer the majority of people following the GF diet foods they can enjoy. By doing this we hoped to reduce the temptation for people to cheat on the diet. We have seen the effects of cheating on the diet in family and friends and understand how important it is not to cheat. The effects on health can be pretty severe.

We figured that in some people the soy intolerance may recede once their gut heals on the diet, and there are also plenty of soy-free options available. One thing to note is that we will be introducing our first soy-free product, sandwich bread flour, this Fall. We want to be able to please as many people as possible.