Monday, May 14, 2012

THE BAKER



Before we arrived in Austria, we did some looking around the Interwebs for gluten free breads or flours in my home country.
Being famous for sourdough and other breads, it is not really surprising that there is plenty on offer when it comes to gluten free baked goods. Most of the big players have claimed their stake in the market place with their own creations.

We bought a few samples since getting here, but let me tell you, a surprisingly large number of them use modified wheat starch in their breads. Since Victoria refuses to touch anything with the word "modified" in it, I got stuck with some not so hot baked goods. 

One of the more intriguing sites we came across is that of Christian Ofner, an Austrian Baeckermeister who cooperates with Miele and teaches bread baking in their demo kitchens. 


A win win for both, great teaching space for the baker, great promotion for Miele and their premium equipment. Mr. Ofner also teaches a course for gluten free baking. He works closely with the Austrian Celiacs Association to help Celiacs make their own bread. Which as you know, is invaluable. A tricky thing that gluten free baking.

After a few communications via email we set up a meeting at Miele's kitchen in Linz to get acquainted and exchange insights of his and Victoria's experiences and of course hear him out if there is a market for fresh baked, gluten free breads and cakes. 

He liked the samples Victoria brought along, commenting on how there is not much available at all that's fresh and tasty. The course was about to start so we ran out of time, but for sure there will be more chances to meet and exchange ideas.



THE PRO ARRIVED AT A MIELE DEMO KITCHEN

BASICS FIRST

THEN INTO THE KITCHEN

WITH ALL THE TOYS YOU NEED

CHECKING OUT VICTORIA'S GLUTEN FREE BREAD

NOTE: VICTORIA IS ALWAYS COLD....

DER BACK PROFI



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