{"id":568,"date":"2013-04-16T18:02:08","date_gmt":"2013-04-16T18:02:08","guid":{"rendered":"http:\/\/macrinabakery.com\/blog\/?p=568"},"modified":"2013-04-16T18:52:58","modified_gmt":"2013-04-16T18:52:58","slug":"to-gluten-or-not-to-gluten","status":"publish","type":"post","link":"https:\/\/blog.macrinabakery.com\/blog\/to-gluten-or-not-to-gluten\/","title":{"rendered":"To Gluten or Not to Gluten"},"content":{"rendered":"
\"gluten_free_biscuit<\/a>

Macrina’s Gluten-Free Biscuit<\/p><\/div>\n

Now that March\u2019s National Flour Month is over, we\u2019d like to honor our gluten-free friends with a tribute to treats without the grain that gives them grief.<\/p>\n

Gluten, Latin word for glue, is a protein found in all forms of wheat (durum, semolina, spelt, kamut, einkorn, and faro) and other grains including rye, barley, and triticale. Ideal for baked goods, gluten makes the dough spongy and elastic, giving it the strength and consistency needed to retain its shape and fluffiness. It is also used as a stabilizing agent in food products such as soup, ice cream, salad dressing, and ketchup.<\/p>\n

Gluten can be difficult for some people\u2019s systems to process. How do those of you with gluten sensitivity live in a \u201cgluten-ous\u201d world? Very carefully. It\u2019s challenging to bake without wheat flours at Macrina \u2013 we love and rely on them for our breads. But we have figured out a few ways to delight our gluten-free* friends who visit our cafes<\/a>.<\/p>\n

Gluten-Free Biscuit<\/strong>
\n<\/b>A version of our lightly sweetened cream biscuit made with gluten-free corn flour, tapioca flour, gluten-free flour, sugar, baking powder, xantham gum, salt, and heavy cream, topped with marionberry freezer jam.<\/p>\n

Macaroons<\/strong>
\n<\/b>Our chewy coconut cookie in chocolate or vanilla.<\/p>\n

Ganache Cupcake<\/strong>
\n<\/b>Rich flourless chocolate cake filled with raspberry preserve and glazed with dark chocolate ganache.<\/p>\n

Banana Cake<\/strong>
\n<\/b>One layer of our rich flourless chocolate cake sandwiched between two layers of moist banana cake filled with roasted bananas and white chocolate buttercream, topped with dark chocolate ganache glaze.<\/p>\n

Banana Cupcake
\n<\/strong>Moist banana cake topped with whipped chocolate ganache.<\/p>\n

Bittersweet Chocolate Gateau
\n<\/strong>Velvety flourless chocolate cake baked with swirls of raspberry preserves and dusted with powdered sugar.<\/p>\n

Torta Gianduja
\n<\/strong>Six layers of rich torta featuring layers of chocolate espresso cake and chocolate hazelnut cake, glazed with bittersweet chocolate ganache and decorated with hazelnuts.<\/p>\n

One of each, you say? Even those of us who can tolerate gluten enjoy our gluten-free treats. Call<\/a> your nearest location to find out what gluten-free products are currently available in the pastry case. We will continue to expand our gluten-free offerings\u2026stay tuned.<\/p>\n

*Macrina Bakery is not a gluten-free facility; cross-contamination may occur during the baking process.<\/p>\n","protected":false},"excerpt":{"rendered":"

Now that March\u2019s National Flour Month is over, we\u2019d like to honor our gluten-free friends with a tribute to treats without the grain that gives them grief. 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