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New Gluten-Free Flour Blends Offer Healthier, Tastier Alternatives for the Everyday Chef

May 20, 2014

Karen “Gluten No-Morgan’s” specialized flour mixtures don’t skimp on taste, nutrition or versatility

AUSTIN, Texas, May 20, 2014 /PRNewswire/ — Austin-based cookbook author and gluten-free chef, Karen Morgan of Blackbird Bakery, today announced the launch of her gourmet, gluten-free flour blends for the everyday chef. Whether an amateur cook at home, executive chef in a professional kitchen or even those who don’t adhere to a strict gluten-free diet, the flour blends, which range from Bread & Pizza to Cake & Muffin blends, can be used to create recipes that are healthier and more delicious than their gluten counterparts that came before them.

What sets Blackbird Bakery’s products apart from existing gluten-free flour mixes is the versatility of each blend. Blackbird Bakery offers the first gluten-free flour-blend line capable of creating more than just the recipe living on the back of each bag; its line of gluten-free flour blends allows at-home chefs to create thousands of savory and sweet recipes. To accomplish this, and provide chefs with creative freedom in the kitchen, Blackbird Bakery offers six blends:

    --  Bread & Pizza Blend
    --  Cake & Muffin Blend
    --  Biscuit Blend
    --  Donut & Fritter Blend
    --  Cookie Jar Blend
    --  Pie & Pasta Blend

“It all started in 2002 when I was diagnosed with celiac disease,” said Morgan. “I likened it to a culinary depression; there were only these really old, rusty gluten-free cookbooks that existed and gluten-free flour mixes claiming to be all purpose that just weren’t cutting it. In fact, the very notion of an all-purpose, gluten-free flour mix is currently impossible; the technology just isn’t there yet. To give the at-home consumer a product that consistently performs, I discovered that there had to be a specific blend that worked for each of the main sections of baking and cooking.”

Thus, Morgan created Blackbird Bakery and spent the past seven years aggressively testing and perfecting her gluten-free flour blends, focusing on performance, as well as nutrition. Blackbird Bakery’s flour blends are all certified non GMO and contain no xanthan gum, soy, nuts or dairy, for a truly healthy kitchen staple for both gluten-free and non gluten-free consumers alike.

According to a recent study by the Mayo Clinic, about 1 percent of U.S. adults suffer from celiac disease, making it four times more common today than 50 years ago. Unfortunately, there is no pharmaceutical cure for celiac disease; the only treatment is a 100 percent gluten-free diet. Additionally, more than 40 percent of Americans are voluntarily living gluten free because they feel it generally improves their health and lifestyle, making the need for delicious gluten-free options more necessary than ever before.

Each flour blend retails for $7-$8 online at www.Blackbird-Bakery.com, where consumers can also find inspiring recipes, cookbooks and other kitchen supplies from Blackbird Bakery. Morgan is set to release her second gluten-free cookbook, The Everyday Art of Gluten-Free, this Fall with Abrams Publishing.

In addition to her flour blends, Morgan is known for providing gourmet gluten-free treats to celebrities and chefs ranging from Lady Gaga and Thom Yorke to Courteney Cox and Ben Harper, as well as Katy Bounds, pastry chef at Jeffries in Austin, Texas.

About Blackbird Bakery

Founded in 2008 by Karen Morgan, Blackbird Bakery is dedicated to making gluten-free cooking better than what cam before. After years of intensive scientific and intellectual trial and error, Blackbird Bakery has developed a line of gluten-free flour blends that perform for every possible manner of baking and cooking, both sweet and savory. Morgan’s first cookbook, titled Blackbird Bakery Gluten-Free, debuted in 2010, and her latest book, The Everyday Art of Gluten-Free, is to be released in September of this year. To learn more about Karen Morgan and Blackbird Bakery, visit www.Blackbird-Bakery.com.

MEDIA CONTACT:

Katie King

Red Fan Communications

O: (512) 551-9253 / C: (512) 964-9185

Katie@redfancommunications.com

SOURCE Blackbird Bakery


Source: PR Newswire



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