Sunday, June 5, 2011

The New York Times Obsessed with Gluten Free

For the second time in a week, the New York Times has written about the proliferation of gluten free products.  The article can be found here and in the Sunday Styles section of your paper, if you're not an online reader.  This time, the Grey Lady has a new angle: gluten free baking as a second career.  It is an interesting read, as it connects the rise in gluten free bakeries with the recession and the search for a "new" post-career backup plan.

I particularly enjoyed reading it because of its mention of a few of my favorite L.A. based bakeries: The Sensitive Baker and Tia's Bakery.  Tia's products are sold in Whole Foods around Los Angeles (and perhaps beyond; check the website for updates).  The article featured a bakery in Hastings-on-Hudson called By The Way Bakery -- I'll definitely make a trip upstate to check it out!  And don't forget my favorite New York Times article about gluten free (because I was in it!) here.  Oh and, lest I forget, thanks to Tina for sending this along -- always good to know I have people lookin' out for me.

Do you love it or do you love it?
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"Looking for a Plan B?  Make it Gluten-Free"
By Hilary Stout

2 comments:

Erica von Trapp (the Bubble Child chef) said...

I remember reading about this. So great the support is there! Thanks for the great blog. Very useful for us Gluten-Free-ers in NYC.

Gluten Free Hotels Guide said...

If you visit New York and require gluten free food, why don't you look at http://www.glutenfreehotelsguide.com/city.php?id=3.
The site lists hotels all over the world which are able to serve gluten free food.