Welcome to Harriet’s Bakery, Newton MA — Delicious and Gluten-Free
SORRY FOR THE SHORT NOTICE…WE WILL NOT BE AT THE WALTHAM MARKET ON SATURDAY, OCTOBER 15.
MAJOR CHANGES TO THE KITCHEN…
AS OF WEDNESDAY, OCTOBER 12, THERE WILL BE A RISK OF CROSS-CONTAMINATION WITH WHEAT FLOUR IN THE KITCHEN…
Until then, the kitchen will be wheat-flour free. Starting on the 12th, however, wheat flour will be used in the kitchen, although all products made for sale will continue to be made with gluten-free ingredients. All equipment will remain solely for use in making gluten-free treats. There will, however, be wheat flour in the air. The counters will be wiped down, but for individuals with celiac disease or extreme gluten or wheat sensitivities, this may not be sufficient.
IF YOU ARE CONCERNED ABOUT THIS AND WISH TO ORDER IN ADVANCE FOR THANKSGIVING OR JUST TO HAVE TREATS ON HAND, YOU MAY ORDER WHATEVER YOU WOULD LIKE FOR PICK UP ON TUESDAY THE 11TH AND FREEZE THE ITEMS.
Uncut Mint Brownies
Lemon Ginger Scones
Melting Chocolate and Butter for Fudgy Brownies
Linzer Torte Slice
Chocolate Chip Cookies
Frosted Mint Brownies
Please inform us of any allergies when ordering
All products are gluten-free and most freeze well.
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Gluten-free and delicious – is that possible? YES. I was known among friends and relatives on both coasts for my wonderful brownies. It was the one recipe that I never shared, thinking that, some day, I might start a brownie-baking business. Well, in 2012, I decided to create a delicious, gluten-free fudgy brownie. Why? Because good friends had been diagnosed with celiac disease and were no longer able to eat my ‘glutenous’ ones. The rest of their family could, which didn’t seem fair, because there was nothing for sale that was the equal of mine.
I educated myself about gluten-free flours and created blends to use in recipes that I had been making for decades. It took some work, but I have been told that I have succeeded. The flour mixture I use in almost all recipes is a combination of white rice flour, potato starch and tapioca flour, to which I add a little xanthan gum. Most recipes are recipes I have been making for years; the only difference is the flour substitution.
My first round of tasters has always been people who are not gluten-free. If products did not meet with their approval, I went back to the mixing bowl. At this point, I have more than 30 products and I love to see the amazed reaction of people who taste the fudgy brownies, cookies, muffins, pies, etc. when they are told that all of my products are gluten-free.
I hope you will agree.
Place orders at firstname.lastname@example.org or 617-916-5936