In food circles, one of the fastest-growing trends is gluten-free food. During a recent search, we found many Rye shops are feeding the new habit by offering irresistible treats that are healthier, too.
By Jon Craig
In food circles, one of the fastest-growing trends is gluten-free food. During a recent search, we found many Rye shops are feeding the new habit by offering irresistible treats that are healthier, too.
Gluten is the protein part of wheat, barley, rye, and malts. An estimated 3 million people suffer from celiac disease, an autoimmune disorder affecting their digestive tract, while others are allergic to wheat and seek health benefits from limiting or eliminating gluten from their diet. Problems can include skin rashes.
Substituting gluten-free grains also has become big business.
Several grains and sources of starch are considered OK for a gluten-free diet including corn, potatoes, rice, soybeans, and tapioca.
At least three Rye pizzerias offer gluten-free fare. Other pizza shops that don’t said the risk of cross-contamination, cost of specialized dough, and inconsistent quality of products has made them delay offering gluten-free pasta or pies.
Ross Barone, owner of Piazza Pizzeria, said he searched far and wide for the right product. He offers an individual 10-inch gluten-free pie for $7.95. It’s comparable in quantity to two regular pizza slices, he said, which cost $5.50 with the gluten.
Barone shopped 30 different bakeries nationwide before going with dough from Udi’s Healthy Foods in Colorado, which was purchased by Smart Balance Inc. this month. Barone insists “gluten-free” is not a gimmick or fleeting fad: “When I cut gluten out of my diet, I felt a lot less sluggish.’’
At Sunrise Pizza, Alex Policiccohio offers gluten-free pizza and pasta. “God bless America. You can order anything you want here,’’ said a Rye police officer while waiting in line for his slice.
Frankie Santorelli, who owns Al Dente Pizzeria and Restaurant, said gluten-free pies “have become increasingly popular.” Al Dente gets its special dough from Still Riding Pizza of Bridgeport, which uses egg and rice instead of the gluten-laden flour. A 12-inch gluten-free pie sells for $17.15 with tax. (The traditional 16-inch pizza with gluten costs $14.50.)
The downside, according to some chefs and pizza lovers, is gluten-free pizzas can have thinner crusts or don’t rise as well as traditional pies.
Several local bakeries also offer gluten-free treats.
Le Pain Quotidien uses gluten-free products in its coconut macaroons and almond meringue desserts.
Patisserie Salzburg of Rye offers the opera cake, a very popular flourless chocolate cake that’s also very tasty. “They’re definitely more tasteful than years ago,’’ said
Franciska Boughner, bakery manager. The patisserie also sells gluten-free macaroons.
And the chef at 350° Classic Bakeshop fooled us all by serving up mouth-watering cupcakes, also without gluten. The only thing to remember is you have to order them in advance.
We were unable to locate a Rye bagel shop that’s gluten-free, but it’s probably coming soon.
