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By Meg Haworth, August 23, 2010 11:00 am

We are excited to announce that our products are now available to you at Whole Foods Market in Brentwood (Los Angeles), California.  You can find them in the gluten free section facing the produce.  Our familiar golden packages are right at eye level so they are easy to find.  If you are looking for xanthan gum or vanilla powder, you can find them on the baking aisle on the bottom shelf with the spices.

Here’s a list of the products we now have in Brentwood:

Brown Rice Flour Superfine

Blueberry Muffins

Chocolate Chunk Cookies

Chocolate Chip Muffin Mix

Pie Crust Mix

Falafel Mix

Lemon Cake

Almond Meal

Pancake and Baking Mix

Xanthan Gum

Vanilla Powder

 If you’d like to see another one of our products in the Brentwood store, please order it through customer service.   Also, if they run out of your favorite product, ask for more. 

As always, we like to remind our customers that the best way to get products in your area is to go into the store and ask your grocery buyer to order our products.  Then keep on asking them until you see us on their shelves!

Written by Meg Haworth for Authentic Foods – Dedicated to manufacturing gluten free flours and baking mixes.  “Where it’s not just gluten free, it’s better!”        

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By Meg Haworth, August 13, 2010 11:00 am

Henry’s Farmers Markets have great people working for them at their corporate headquarters.  Steven and I met with them at their request to have Authentic Foods products in their stores.  We arrived with double chocolate brownies, chocolate chunk cookies, vanilla bean cake, blueberry muffins and chocolate chip muffins.   We stood in the lobby passing out all our treats to the people who came in and out of their offices as we talked about gluten free foods.  They were very well received.

They didn’t need much convincing.  They knew the level of fantastic quality that the products here at Authentic Foods have achieved.  Our reputation has certainly preceded us.  The only thing we needed to do there was the necessary paper work and footwork that it takes to get into their stores.

So, we are proud to announce that we are going into a new Henry’s Farmers Market store that will be opening in Elk Grove, California (in the Sacramento area) on Wednesday, August 18, 2010 at 8:00am.  In fact, for their grand opening celebration, they are giving out a grocery bag of pre selected products to the first 200 people that come through their doors.  So get there early, get some free groceries and get your Authentic Foods products.

Here is a list of what Henry’s Farmers Market in Elk Grove will be carrying:

Brown Rice Flour Superfine

White Rice Flour Superfine

Sweet Rice Flour

Sorghum Flour

Tapioca Flour

Gluten Free Classical Blend

Multi-Blend Gluten Free Flour

Almond Meal

Blueberry Muffin Mix

Chocolate Chunk Cookie Mix

Lemon Cake Mix

Pancake & Baking Mix

Devil’s Food Chocolate Cake Mix

Falafel Mix

Vanilla Bean Cake Mix

Xanthan Gum

Guar Gum

Vanilla Powder

Keep checking this blog to see which Henry’s Farmers Markets we are getting into next.  We are very excited here at Authentic Foods to be a part of these fantastic health food stores.

Written by Meg Haworth for Authentic Foods – Dedicated to manufacturing gluten free flours and baking mixes. Where it’s not just gluten free, it’s better!            

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By Meg Haworth, August 11, 2010 11:00 am

It all began when a baker was thoroughly disgusted with a gluten free flour blend from a competitive company.  He was using it in his gluten free baked goods and coming up with inconsistent products regularly.  His apple and blueberry turnovers would crack.  The batches would either be too dry or too wet. 

One day, a woman from a local bakery told him of a flour company that had what she believed to be the best gluten free flours she had ever tried.  So, the baker called Authentic Foods and shared his pie crust  story with Steven  Rice, the owner. 

Steven Rice, who has a biochemistry background,  confidently told him he could solve the issue using his flours.  On the first try, it was a huge success!  The pie crust was flaky and so delicious even he could hardly believe that it was gluten free.

Afterwards,  Steven Rice decided to use his various blends to determine which one works best in terms of flakiness, taste and all those other features we look for in an outstanding pastry – gluten free or not.

Of course we can’t and won’t reveal the recipe – that’s proprietary information that belongs to the baker.  However, we do want to share the ride we went on here as we tested and worked with the various possibilities that Steve had in mind.

In the next blog, look for our first installment of “Test Kitchen Capers” in which we share stories from our test kitchen here at Authentic Foods.  We’ll tell you what happened when we tested our various flour blends with this fantastically flaky pie crust recipe.   

For now, go ahead and post your comments and thoughts here.  We’d love to know if you have compared our flours to gluten free flours from other companies.  What results did you get?

Written by Meg Haworth for Authentic Foods – Dedicated to manufacturing gluten free flours and baking mixes. Where it’s not just gluten free, it’s better!            

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By Meg Haworth, August 3, 2010 3:37 pm

I met Steven Rice about a year and a half ago through an attorney friend of mine.  He and his son Aaron showed up at the famed Los Angeles Farmers Market with a big box full of Authentic Food’s products, a slice of wildly delicious, freshly baked cake and an eagerness to talk gluten free.

We immediately hit it off, laughing and discussing our philosophies for making delicious gluten free foods.  We quickly found that we had some differences but that these were good. Steven’s number one goal is to create high quality gluten free flours and mixes that taste better than what we gluten free folks were used to – while also providing nutrition in the process. 

My goal is to help the many severely food allergic and celiacs as they recover right after diagnosis and have to eliminate ten different ingredients.  I’ve been there and know how hard it is to find things the body will accept that still taste good.  We often have to eliminate many foods at the outset and narrow our diets down to a few ingredients we can digest.  That can mean that cake and cookies will have to wait a while – or at least be seriously altered.  I know it had to for me and for hundreds of people I have worked with. 

Over the next year, Steve and I would talk from time to time and run into each other at conferences.  In May, at the Celiac Disease Foundation Conference, we saw each other again.  When I asked him how business was, he said it was great and he needed help.  I was in a position to do that so he brought me on board as the Vice President of Marketing.

What a great fit.  With sixteen years living a gluten free life, a cookbook and guide for going gluten and dairy free, private chef jobs for celebrities in Los Angeles, teaching cooking classes at Whole Foods Market and owning a gluten free bed and breakfast behind me – yes.  This is a great thing for all concerned. 

So this blog is changing.  It is becoming a place where recipes, stories, product information and test kitchen capers come from us to you.  It is a place where you get to share who you are – our precious customers – without whom we would not exist.  You get to come along this ride with us.  We will be asking you to submit your stories, recipes, challenges, requests and kitchen triumphs with us.  We will also be running contests with free products from us to you as prizes.

So, keep checking our website for new blogs.  Get on Facebook and Twitter with us and join the daily fun as it happens.  We would love to have you be a part of our online community.  We love our customers and recognize what you have to go through each day.  Staying gluten free is not an easy task but, we aim to help make it that way.  Let’s band together and keep on learning, growing and eating well.

Written by Meg Haworth – V.P. Marketing for Authentic Foods – dedicated to producing top quality gluten free flours and baking mixes that are not just gluten free, they’re better!