Gluten intolerance is becoming more and more common, with gluten-free products abounding on shelves, and chefs experiencing a growing audience that want their meal "sans-gluten". Not easy when you think of all the unexpected foods that contain gluten - soy sauce, barley, rye, beer, gravies and sauces, a vast majority of processed meats and meals, seasoned potato and corn chips, and so much more.
Probably the most simple of foods, bread, is the one that people lament the most of having to give up. And it was, in fact, a brioche created by French Laundry Research and Development Chef, Lena Kwak, that brought a diner to tears at the joy of being able to eat bread, that led to the commercial availability of C4C.
Hear Lena's story of what it means to be an R & D Chef at the fabled restaurant, and of the development of C4C, so diners to the Laundry could enjoy all their food equally, gluten intolerant or not.
|Milton Abel, Pastry Chef for The French Laundry|
And as a bonus, scroll down, and you'll find Sally's own creation using C4C - the good old traditional scone!
Chef Lena Kwak has taken pleasure in cooking for others since she was a child. So when she moved across the country from her native New York to work in the kitchen of The French Laundry, she knew she had found a new home. Driven by an interest in nutritional science, she developed a gluten-free flour that offered a successful alternative to the main ingredient of the various quick breads and dessert items The French Laundry served.
|Lena Kwak and Milton Abel|
at the V Wine Cellar
Chef Bob Hurley, Hurley's Restaurant, Yountville
Sally's Gluten Free Scones