FOR YOUR GLUTEN-FREE CUSTOMERS, GUARANTEEING A TASTY DELIGHT WITHOUT BEING THE ONE THAT BRINGS IT OR MAKES IT IS OFTEN QUITE UNLIKELY. THIS IS TRUE ON ANY OCCASION, LET ALONE DURING THE HOLIDAY SEASON.
Most would be able to recall an ‘oh, I can’t… I don’t eat gluten’ comment. Yes?
It’s not that these potential customers don’t want a slice of delicious cake, a crunchy cracker or a melt-in-the-mouth biscuit – trust me they want it as much as anybody! This is why year-after-year we see the gluten-free industry in a state of exponential growth. Not just in monetary value or demand but also in variety.
There are almost endless options available now for customers who are avoiding or are sensitive to gluten. There’s cakes, crackers, biscuits, breads, sauces, dressings, DIY bake mixes… the list goes on. We’ve also got our hands on some gluten-free Christmas recipes that your customers will brag about, but we’ll get to those.
First let’s talk about gluten, or in this case the absence of it.
According to a recent report from Transparency Market Research, the global gluten-free food market was valued at US$2.84 billion in 2014 and is projected to reach US$4.89 billion by 2021, growing at a compound annual growth rate of 7.7% from 2015 to 2021.
Gluten-free is surely on the rise, with those not only sensitive to gluten opting for such options but also health conscious consumers following the same path.
A study from Monash University revealed that 78% of those who purchase gluten-free products say they do so for some sort of health reason.
It also identified that younger generations are the majority responsible for the industries growth. 38% of Generation Z and 32% of millennials said they are willing to pay more for gluten-free products.
These types of consumers are a lot more loyal than your bargain hunting customers and tend to be influenced mostly by quality and customer service.
So what to do now? Don’t hide from all those consumers seeking convenient, gluten-free options over the silly season. Show them the stock and enlighten them with all the potential holiday treats they may have missed before gluten-free popularity boomed.
Snacks are among the top gluten-free foods these consumers demand, so stock up on some favourites that still have the holiday feel like Dr Superfoods Super Cherries, Chimes Toasted Coconut Toffee and The Ginger People Crystallised Ginger.
With the healthy convenience trend still shaping up strong, it’s also a good idea to stock up on brands like Monica’s Mixes Baking Mixes and offer recipes that suit the season. We’ve added a couple delicious favourites from Monica Topliss below for you to share.
GLUTEN FREE FRUIT MINCE TARTS
50g each sultanas, inca berries, currants, mixed peel
50g each dried figs and glace cherries, chopped
1cm piece fresh ginger, finely grated
25g each almonds and pecans, chopped (optional)
200g rapadura or coconut sugar
½ tsp mixed spice
3 tbls orange juice
2 tbls cold grated coconut oil
Zest of 1 lemon
1 small unpeeled cooking apple, grated
130g frozen grated coconut oil
240g Monica’s Gluten Free Flour Mix
¼ tsp salt
110ml ice cold water
1. Mix together.
2. Best if you allow mixture to sit for up to 7 days.
1. Place coconut oil in freezer until hard.
2. Then grate and return to freezer until you are ready to begin the pastry.
3. Place the frozen grated coconut in a bowl with the flour, sugar and salt.
4. Using a fork, give the mixture a quick stir. Avoid overheating the mixture as you want the shreds of frozen coconut oil to remain very cold.
5. Add the egg and water, and using your fork, mix well. Lastly using your hands, bring the dough together to form a ball.
6. Roll out the dough and cut 6 x 10cm pieces with a round cookie cutter.
7. Place the circles into bases of a muffin tin and blind bake for 10mins at 180oC.
8. Roll out the scraps of dough and cut small stars or hearts to top the tarts.
9. Fill with fruit mince, top with star or hearts and brush tarts with egg wash. Bake for 15 minutes.
TIP! Bottle what fruit mince is left and use throughout the festive season…mix through vanilla ice-cream and make a lovely frozen pudding!
MONICA’S MIXES CHRISTMAS FRUIT CAKE
200g mixed dried fruit of choice
75 ml fresh orange juice
1 tablespoon orange zest
2 tablespoons goji berries
1 x packet Monica’s Mixes Banana Bread Mix
½ cup (125ml) mild flavoured oil
½ cup (125ml) water
250g apple puree
1 teaspoon freshly grated nutmeg
50g glace cherries
50g raw almonds
3 tablespoons orange marmalade
1. Preheat oven to 150oC and line a deep, 15cm round cake tin with baking paper.
2. Place the dried fruit, juice, orange zest and goji berries into a small pot and bring to the boil.
3. Boil for 30 seconds, remove from heat and set aside.
4. In a mixing bowl, whisk the apple puree, oil and water until smooth.
5. Add the Banana Bread Mix and whisk until smooth.
6. Fold through the plumped fruit and juice mix.
7. Combine well and spoon the batter into prepared cake tin.
8. Arrange the glace cherries and almonds on top of the cake.
9. Cover with foil and bake for 1 hour and 15 minutes. Allow to cool.
10. To glaze add 1 tablespoon of water to marmalade in a small pot and warm over low heat until liquefied.
11. Use a pastry brush to glaze the top of the cake.
12. Store in cool spot in an airtight container.
APPLE & PEANUT BUTTER DOG TREATS
1 tbls golden flaxmeal or chia
3 tbls water
1 cup grated apple
1/2 cup peanut butter
3/4 cup Monica’s Mixes Paleo Flour
1. Mix flaxmeal or chia and water and let sit while you place the remaining ingredients in a bowl.
2. Add the flax mixture and mix to combine and make a stiff dough.
3. Press out the dough to a disc 2cm thick. Cut shapes with a cookie cutter.
4. Bake at 180oC for approx. 20 minutes until golden.
5. Allow to cool completely before storing in an airtight container.
NOTE! Monicas Mixes Paleo flour is grain free and contains coconut flour, green banana flour, sesame flour – great for shiny coats and good digestion!
For more festive season stocking tips and tricks, or to open an account, contact us anytime using using our online contact form or give our team a call during office hours.