Organized by the nonprofit Strolling of the Heifers Organization, whose mission is to educate the public about the importance of sustainable local agriculture and to administer the Microloan Fund for New England Farmers, the cook-off’s only requirement was that the sandwich use artisan breads and cheeses made in Vermont. Judges included professionals from Cabot Cheese, Grafton Cheese, and King Arthur Flour. The cook-off drew well over a thousand spectators, who watched 12 professional and 12 amateur finalists prepare their culinary creations.
“As a gluten free family, we enjoy our breads every day, but I was amazed that bread made without wheat or grains could compete with some really fantastic Vermont artisan breads and win,” said Nancy Cain the co-owner of Against The Grain Gourmet and the inventor of the bread.
The winning sandwich, called “South-of-
Against The Grain Gourmet is a family-owned, 7,200 sf wholesale gluten free bakery located in Brattleboro, VT and is the fastest growing gluten free bread company in the US. Unlike other gluten free bread products on the market, their breads do not rely on rice flour-based dough and, therefore, are delicious without toasting. Against The Grain’s products, which include artisan baguettes, bagels, rolls, and pizza shells, are sold frozen. Currently, they are distributed from Maine to Florida, and as far west as St. Louis.
Celiac disease, which is characterized by gluten intolerance, is estimated to affect 3 million Americans, the majority of which are thought to be undiagnosed. Even tiny amounts of gluten in products can produce an autoimmune reaction. For this reason, the demand for gluten free products is increasing at a rapid pace. Despite the current recession, GF market revenues are expected to be $1.73 in 2009. Packaged Facts forecasts revenues of $2.6 billion in 2012.
The Winning Recipe:
SOUTH-OF-THE-
A gluten free sandwich
Ingredients:
1 Gluten Free 12-inch, 3-Cheese Pizza Shell (Against The Grain Gourmet)
4 oz Chipotle Cheddar Cheese (Neighborly Farms of Vermont,) grated
2 Tbsp refried black beans
4 Slices bacon (Vermont Smoke and Cure, Thick Sliced,) cooked and crumbled
2-3 Tbsp Cilantro Vinaigrette (1Tbsp fresh chopped cilantro, 2 parts oil, 1 part white balsamic vinegar, salt and pepper to taste)
Directions:
1.Prepare cilantro vinaigrette ahead of time for optimum flavor.
2.Cut pizza shell into halves. Brush the top surface of each half liberally with cilantro vinaigrette.
3.Spread a thin layer of refried black beans on the bottom surface of one half, and top with grated cheese and bacon crumbles.
4.Close the flatbread sandwich and place on grill. Grill for 4-5 minutes until the cheese is melted and the shell is toasted with golden grill marks.
5.Cut into 4ths with pizza cutter to serve.
Contact:
Nancy Cain
info@againstthegraingourmet.com
22 Browne Ct #119
Brattleboro, VT 05301
Ph: 802-258-3838
