If you’d told me a few years ago that cauliflower could make a brownie taste good…I would have likely chortled. But a lot has changed since “gluten-free” has become a way of life for so many. For starters, baked goods made without wheat no longer taste like a consolation prize. Bakers like Brittany Vellucci of Sweethearth Bake Shop are committed to making gluten-free desserts so delicious that instead of focusing on what’s missing you’ll want to know what it is, exactly, that makes them taste so darn good.
Verlucci began experimenting with vegetables and herbs and was pleasantly surprised with the delicious flavor they contributed, and even more so by the beauty they brought. “Nature already provides us with some pretty sweet ingredients; it only makes sense trying to bake and decorate with as much as naturally possible,” she says. She makes a Roots & Seeds granola–a grain-free granola with seasonal vegetables, reduced added-sugars, and multiple ways to consume (try it on top of a cupcake!). She also makes French macaroon with fillings like beet and berry, or fennel and pistachio jam, cookies with mint and tarragon, and, of course, her brownies made with cauliflower puree, (incidentally, these passed the decadent brownie test with the entire – unsuspecting – family). “We are looking to change the way you treat”, says Vellucci. “Indulgences can actually be good for you.”
With so many shoppers going gluten-free, this 2018 season, we are happy to bring you an assortment of gluten-free bakers who will be alternating at the market, each bringing something different to the table. What do they have in common? None of their baked goods taste like a compromise.
Case in point: Temima’s Bakery, of Pound Ridge. One of our board members discovered their baked goods at Mt. Kisco Seafood and flipped for their chewy dark chocolate cookies made with almond flour, as well as their airy breads and loaves like pumpkin and cranberry all made with sprouted flour. Nutrient-packed sprouted flour is made from grains that have been sprouted prior to milling. They also use Einkorn grain which is naturally lower in gluten. Temima means “pure” in Hebrew and Jennifer and Kathryn, the sister duo behind Temima’s, say they use only pure, mostly organic ingredients because they don’t like foods that have been “mucked” with. They like baking with almond flour because “it just tastes better.”
Nancy Haggerty of Bohemian Baked, has, thankfully, returned to the market on a regular twice-monthly basis. A self-proclaimed bohemian, Haggerty bakes bagels and cookies and cupcakes in nearby Yorktown that are vegan as well as gluten-free.
We will be updating the website soon to let you know what days you can find these wonderful bakers at the market.
Counting the days until May 12!
Pascale Le Draoulec
food writer/ farmer’s market director
author: “American Pie:Slices of Life (and Pie) from America’s Back Roads” (HarperCollins)