I recently had the opportunity to interview and get to know Orly the Baker a bit better. Wow, is she one talented gal! I was impressed with her story to create better tasting gluten-free baked goods for her husband after he was diagnosed with celiac disease. I’m sure it wasn’t an easy diagnoses for him as a son of the founding family to Chompie’s restaurants. Orly showed him that bagels and their traditional Jewish delicacies including the gluten-free chocolate babka, rugelach, chocolate pecan chunk cookies, butter cookies and almond horns. I had the chance to enjoy all of them and personally LOVED the moist, almond horns. I thought the butter cookies were also delicious and my boys were smiling ear to ear to see them decorated so colorfully.
Please note that all bakery items for Chompies are produced in one facility. However, Orly has her own space in the facility with a closed door, dedicated sheet pans, a mixer and table for gluten-free preparations. While they do still use the same oven, cooking is done at different times. Wednesday and Thursday morning are designated gluten-free baking days. They start with those gluten-free products on clean surfaces and the same goes for packing items the following day. They have worked very hard on gluten-free education training for their staff on how to properly serve those who are requesting gluten-free menu items. There are a variety of gluten-free offerings however not all are Orly the Baker products so be sure to ask about her options specifically to know you are getting the right gluten-free items.
Orly decided that the adventure with Chompies was a great one but also felt called to do more. That is when she jumped headfirst into the world of manufacturing her own brand of gluten-free flour blends. I have to say that I have been using them in my kitchen and love them! There are five different Blends by Orly products and each is named after a place she has lived. The Manhattan blend, Sydney blend, Tuscany blend (which is what I used for the applesauce bread below), the Paris blend and the London blend. Each has a specific purpose and is used best in something different. Once may be better for pizza crust while another is the best for muffins and rolls. All the blends are easy to use and truly produce great baked goods. I was quite impressed!
Get the recipe HERE from the lovely Keeley McGuire, just make sure to use the gluten-free Sydney blend flour by Orly in place of flour for the result that I got above.
**So are you ready to win ALL of these Blends by Orly mixes for yourself?! Enter the giveaway below!**
*I was provided with product for this post however, I was not required to write a positive feature. These are my opinions and my opinions alone.