Williams-Sonoma Now Offering Gluten-Free Mixes - Celiac Disease
Sep 2 2011

Williams-Sonoma Now Offering Gluten-Free Mixes

Williams-Sonoma is one of my favorite stores to browse through.  I could spend hours flipping through the cookbooks and checking out the nifty kitchen gadgets.  I have never really looked much at the food items in the past because most of them weren’t gluten-free, or I was unsure of the gluten-free status and I was too busy gushing over kitchen gadgets that would end up collecting dust in my house.   That is all changing.

There are now 4 gluten-free mixes being offered on the Williams-Sonoma website – all-purpose flour, brownie mix, chocolate chunk cookie mix & pancake and waffle mix.

C4C flour – Designed by Chef Thomas Keller for Williams-Sonoma.  Use cup for cup in recipes.  3lb bag for $19.95.

Ad Hoc Brownie Mix – This moist brownie mix has a special ingredient – Guittard chocolate.  Makes 16 brownies.   $18.95

Bouchon Bakery Chocolate Chunk Cookie Mix – Cookie mix is made special with Callebaut chocolate & Nielson vanilla.  Makes 12 regular cookies or 6 large cookies.  $18.95

Ad Hoc Pancake & Waffle Mix – This mix contains the C4C flour and contains 2 packets.  Each packet makes 4 waffles or 8 Belgian waffles or pancakes.  $17.95

More about C4C flour:

Does your flour contain gluten:

No. C4C is 100% gluten-free and can serve as a healthy alternative for all-purpose flour, substituting in equal amounts for most recipes.

Cup4Cup is produced independently in a dedicated and Celiac Spruce Association- certified gluten-free facility. The facility does in-house testing of every product they carry to comply with FDA standards. In addition, they do spot checks every week and send a sample to an independent lab for testing.

More about Chef Thomas Keller:

Thomas Keller is renowned for his culinary skills and his exceptionally high personal standards. He has established a collection of restaurants that set the standard within the hospitality industry. He began his culinary career at a young age, working in the Palm Beach restaurant managed by his mother. He relocated to France in 1983, where he worked in several Michelin-starred houses including Guy Savoy and Taillevent. He opened his first restaurant, Rakel, in New York City in 1986, then moved westward to California to work as the Executive Chef at the Checkers Hotel in Los Angeles.

In 1994, Keller took ownership of The French Laundry in Yountville, quickly garnering nationwide acclaim. His French bistro Bouchon debuted down the street in 1998, with Bouchon Bakery following five years later. He now has eight restaurants and two bakeries in the United States, including his home-style restaurant Ad Hoc also located in Yountville, Per Se and Bouchon Bakery in the Time Warner Center in New York City, and outposts of Bouchon and Bouchon Bakery in Las Vegas. In November 2009, he opened Bouchon in Beverly Hills and introduced his newest concept Bar Bouchon in an adjacent space. In Spring 2011 Keller will open a Bouchon Bakery in New York City’s iconic Rockefeller Center.

I am very anxious to get my hands on these mixes to give them a try.  Yes, they are more than I would normally pay for a gluten-free mix, but for a special gift or celebration, I would make an exception if the product is extraordinary.  The mixes can be ordered online or found in your local Williams-Sonoma store.

While I am chatting about Williams-Sonoma, I just have to share my next “must-have” item from their store: the Toaster Pastry Press.  This unique device cuts & seals the tarts in uniform shapes.  It was even on sale the other day for under $4, but seems to have gone back up in price.  Still a cool stocking stuffer for Christmas.

Article Written by:

Kyle Eslick is the founder of Gluten Free Media, as well as the creator of the popular Celiac Support Groups page. Connect with us on Facebook, Twitter, and now Google+!

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