The Gluten Free Kitchen Bakewell Tarts 225g
A very short, sweet pastry with a layer of raspberry jam and filled with almond mixture, topped with flaked almonds to provide a luxury dessert.
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The gluten-free kitchen bakery began in 2005 when the founder of the business, Sue Powell, a qualified chef, became aware of the problems that individuals with coeliac disease faced in sourcing decent, edible gluten free foods. This became a challenge and she set about experimenting with various flours and devised a range of recipes. A purpose built bakery was built at Sue's home in Wensleydale, North Yorkshire. Her products quickly became in great demand and the bakery rapidly became too small. New larger premises were obtained in 2006 which in turn became too small and the business moved for a third time to the business park in Hawes in 2007.Ably supported by her mother and father, Janet and Brian Powell, the Gluten Free Kitchen began to gather momentum. Along the way Sue started collecting gold awards for her puddings in the guild of fine foods great taste awards of 2006 and in 2008 won first prize for her coffee & walnut cake in the foods matter gluten free awards 2008 category of gluten free cakes, muffins and puddings. The staff levels increased with the addition of Margaret Jones and Catherine Madley in 2007. Due to increased productivity Dave also resigned from his full time employment in 2007 taking over responsibility for the general management of the business.
The number of outlets supplied has grown considerably as has the thriving mail order/on line shopping aspect of the business. customer care and after sales service are important to our business as we understand that customers will not return if we cannot deliver. Our big boast is that 'You cannot tell the difference'. Indeed success in 'open' competition proves that we are certainly going some way to getting that right.
Success has continued as the Gluten Free Kitchen continued to win awards. The success of the carrot cake in the 2009 foods matter magazine annual free from awards was very gratifying. Following the success of the coffee & walnut cake in the same competition in 2008.
Ingredients
Gluten free plain white flour,(made from rice, potato, tapioca, buckwheat & maize ), vegetable fat spread (sunflower oil, 50% water, palm oil , salt 0.75%, emulsifier (mono and diglycerides of sunflower fatty acids, vitamin E, vitamin A, colour (natural carotenes) vitamin D as D2, vitamin B12), ground almonds, caster sugar, raspberry jam, pasteurised eggs, water, flaked almonds, xanthan gum.Dairy Free, Gluten Free, Vegetarian, Wheat Free
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