Grandpa’s Kitchen, a family owned and operated business based in Utah, has a passion for gluten-free living.
In 2000, Allyson, one of the sisters in the Grandpa’s Kitchen family, discovered she had Celiac Disease. She had just had her second child, and for the next six months she suffered from lower intestinal problems. Some mornings she could barely walk because the pain was so intense. Allyson was lucky she was able to finally find a doctor who recognized the signs of Celiac Disease, as many doctors at the time weren’t familiar with the disease.
Unfortunately, finding out she had Celiac Disease was easy compared to figuring out how to live with it. The doctor’s only advice was, “Don’t eat bread and pancakes.” Not satisfied with his advice, Allyson began doing her own research and quickly realized living gluten-free would be a significant lifestyle change.
The doctor also told her Celiac Disease was genetic, and at least one of her parents, 40% of her siblings, and 40% of her children would have it. After Allyson was diagnosed, the siblings’ mother, Joyce, did some research and discovered Celiac Disease could cause osteoporosis and thyroid disease, both of which she had been diagnosed with many years before. There was no doubt in her mind that she had Celiac Disease. Despite her doctor’s assurance that she did not; she kept insisting that she be tested. After the doctor reluctantly agreed, the tests came back positive.
Eventually, the University of Utah learned about the sister and mother, both having Celiac Disease, and thought the large family would be a great test group for their medical study. Out of five sisters and three brothers tested, two sisters and one brother also tested positive.
Like most people who are diagnosed with Celiac Disease, the family tried many gluten-free products. Whether it was the taste, texture or consistency, for them something was always unsatisfactory, especially the breads. It was at that point that the family started experimenting with recipes. After many failures, they finally created a blend of flours that produced not only edible bread, but bread that was delicious!
Launching their business in 2007, Grandpa’s Kitchen now offers a variety of gluten-free products: gluten-free bread/pizza crust mix, gluten-free cake mix, and a gluten-free baking flour blend that can be used as an equal substitute for wheat flour in recipes. The flour blend comes in two sizes: a 2 lb. and a 5 lb. bag, and a 25 lb. bag can be ordered. Also available online, customers will find the Grandpa’s Kitchen “Family Favorites” Cookbooks.
Grandpa’s Kitchen products are available in all of the major markets in Utah, such as Smith’s Food and Drug in the baking aisle, as well as online at www.grandpas-kitchen.com.
A wonderful choice for year-round baking, everyone – including those who follow a gluten-free diet, and even those who don’t – will love Grandpa’s Kitchen…which is why the company stands by its motto: “Gluten-Free does not mean taste free when using Grandpa’s Kitchen products!”
Get a jump start on your holiday baking with these recipes from Grandpa’s Kitchen…the perfect accompaniments to your Thanksgiving table or holiday celebration!
*Recipes and photos provided by Grandpa’s Kitchen
Cornbread Muffins (pictured above)
1 cup Grandpa’s Kitchen Gluten-Free Flour Blend
3/4 cup cornmeal
2 tablespoons sugar
1 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon baking soda
1 cup milk
1. Preheat oven to 400 degrees.
2. Mix all dry ingredients together with a fork; set aside. In mixing bowl mix the eggs, oil, and milk. Gradually add the dry ingredients and mix until well blended.
3. Bake for 20 to 25 minutes.
2/3 cup milk (add 1/8 teaspoon sugar)
1 packet yeast (found in Grandpa’s Kitchen Bread/Pizza Crust Mix)
2 tablespoons shortening or margarine/butter
1/3 cup sugar
1 egg (beaten)
1/4 cup canola oil
1 teaspoon vanilla
1 package Grandpa’s Kitchen Bread/Pizza Crust Mix
1/4 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
Brown Sugar/Cinnamon Filling1/3 cup brown sugar
1 teaspoon cinnamon
1/2 cup chopped nuts (optional)
Cream Cheese Glaze4 ounces cream cheese 4 ounces cream cheese 1/4 cup butter
1/2 teaspoon vanilla
1 cup powdered sugar
1. Preheat oven to 350 degrees.
2. Measure out milk and sprinkle 1/8 teaspoon sugar into the milk before warming up in the microwave to between 105 degrees and 110 degrees. Add yeast; mix until fully dissolved and set aside until foamy.
3. Cream shortening/margarine and sugar; add egg, oil, and vanilla and add yeast mixture. Mix well. Add remaining ingredients and mix until completely blended. Dough will be very soft.
4. Lay wax paper down and spray with butter spray. Place dough on top and roll dough out to size of paper (usually 16” x 12”), to desired thickness. Sprinkle dough evenly with brown sugar/cinnamon mixture. Spread brown sugar/cinnamon mixture evenly over dough’s surface, leaving a 1/4-inch at one end of just dough. Roll up dough to form a long cylinder. (*The best way to do this is to slowly roll the dough using the wax paper. As you fold the dough over, pull the wax paper off the dough and continue going until the dough is completely rolled up and sealed.)
5. Cut into 8 slices of similar size. Place rolls into a greased 13” x 9” pan (if rolls are thick, you may need two pans, as to not crowd the rolls) leaving a one-inch space between the cinnamon rolls. Let rise for 30 minutes.
6. Bake approximately 20 minutes, until tops are lightly browned. Do not overcook! Mix cream cheese glaze while rolls are cooking. Drizzle glaze over rolls while still warm.