Gluten Free Cuisine from Hello Chef (40% Off). Two Options Available.

Long Branch City

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In a Nutshell

Healthy food for everyone at this gluten, soy and bovine dairy free establishment

The Fine Print

Promotional value expires 180 days after purchase. Amount paid never expires. May be repurchased every 180 days. Limit 1 per person, may buy 1 additional as gift. Limit 1 per visit. Limit 1 per table. Valid only for option purchased. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Choose Between Two Options 

  • $12 for $20 worth of gluten free cuisine for two
  • $24 for $40 worth of gluten free cuisine for four

Gluten-Free Baked Goods: Keeping Cupcakes Together

Nowadays menus often offer several gluten-free options. To learn how bakers can overcome this troublesome but useful protein’s absence, read on.

Traditionally, whether making pizza crust or bread, bakers must cultivate gluten, a protein that forms during the combination of wheat flour and water. Gluten’s unique structure is what allows dough to stretch without losing its shape, and many consider it as vital an ingredient to the structure of baked goods as egg proteins, starch, and scaffolding made from candy canes. Yet as many people either cope with gluten allergies or begin to explore the benefits of a gluten-free diet, bakers have begun to search for alternatives to wheat flour that can yield the same results. As it turns out, flours made from amaranth, rice, chickpeas, quinoa, and nuts all contain some sort of volume-enriching protein, threatening to make gluten obsolete entirely, though any wheat-flour substitute comes with its own set of challenges—leading bakers to enact a few clever tricks to help them overcome the absence of gluten. 

The secret—as everything else in the baker’s craft—lies in the mixing of ingredients. For starters, high-protein flour can help reclaim some of the protein lost from gluten, but it can’t fill in the gap all by itself. For that, a supplement of starch is needed. Starch also gains elasticity when mixed with water, so adding more starch than usual can help bind the dough together while adding a touch of sweetness to the recipe. Though unproven, other techniques may help, from adding carbonated water to the dough to help it rise to experimenting with different ratios of protein and starch. That spirit of improvisation, though, means that many gluten-free bakers often develop a unique repertoire of personal recipes and techniques, ensuring every bread, cake, and pastry bears their signature—without the sour flavor of a fountain pen’s ink.

Customer Reviews

The food was delicious. Karen was helpful and friendly.
Andrea B. · September 3, 2016
Great food, great atmosphere, check it out when you can ❤️
Danielle D. · April 23, 2016
Deliciously healthy! Loved every bite!!
Miriam H. · February 26, 2016
Merchant Location Map
  1. 1

    Long Branch City

    604 2nd Avenue

    Long Branch, NJ 07740

    +17324434437

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By purchasing this deal you'll unlock points which can be spent on discounts and rewards. Every 5,000 points can be redeemed for $5 Off your next purchase.
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