Research and Innovation

Recipe Development

N2 Alterna Gluten Free Flour Blend

Centre for Hospitality & Culinary Arts

Research and Innovation

Collaboration with industry partner N2 Ingredients

Funding and support from OCE Connections, Food and Beverage Industry Innovation Fund, GBC Seed funding

Develop household recipes for gluten free all purpose flour blend

Led by Winnie Chiu and Moira Cockburn

Recipe development by Sharon Booy, Culinary Management Nutrition

Recipe testing by Pia Armogan, Culinary Management

and Melissa Godfrey, Baking and Pastry Arts

Introduction

Research and Innovation

Create recipes for home baked goods that rival the taste and quality of gluten based foods

Recipes that can be adapted for commercial use

Range of products:

– Cookies

– Cakes

– Bread

– Pancakes

Objectives

Research and Innovation

Standardized recipe testing

Weights

Bakers formulations

Control recipes

Ensuring the recipes are tasty

Retesting for consistency

Consultation with Chef Amede Lamarche

Testing using “random” bakers

Product sampling with industry partner

Methodology

Research and Innovation

Adjusting protein in recipes

Adapting for gums vs gluten

Absorption of rice flour

Texture

Flavour – clean flavour profile

Results

Research and Innovation

Success in recipes above expectations

Commercial application and retail sales utilizing recipes developed at George Brown College

3 flour blends currently listed at the Bulk Barn

Results

Research and Innovation

Delivered to industry partner twice the number of requested recipes (16 successful recipes)

Recipe exceeded quality expectations

Created a user friendly recipe book

Retail applications

Results

Research and Innovation

Acknowledgements and ThanksN2 Ingredients

Ontario Centres of Excellence Connections

Food and Beverage Industry Innovation Fund

George Brown College Seed Funding

Chef Amede Lamarche

Office of Applied Research and Innovation

Research and Innovation

THANK YOU!