There was a time when it was a challenge to get your hands on a gluten-free all-purpose baking flour, let alone one that could be substituted flawlessly in any
gluten-full original recipe. Luckily, those days are over and unique blends are
hitting store shelves internationally to meet our ever-growing needs.
In the Taste Test column of our current November/December issue, we bring you some of our favorite gluten-free flours and break them down a bit to help you
choose which ones you’ll want in your pantry. And for the next five weeks, we’ll take
you behind the scenes with some of the creators of the brands. And just because
it’s the holidays, they’re sharing some of their favorite festive recipes to help you
make the most of your holiday table!
Today we welcome owners Julie and Dave Madison of Domata Gluten Free.
Be sure to come back next week for Pamela of Pamela’s Products!
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Chef: Julie and Dave Madison
Position: Owners of Domata Gluten Free
Recipe: Chicken Pot Pie with Sweet Potatoes (below)
Social: Facebook, Twitter, Pinterest and Blog
Many of us gluten-free eaters have experienced the challenge in finding gluten-free foods that are both affordable and delicious. Domata Gluten Free was developed to satisfy both tastebuds and wallets. For years, Dave Madison watched his mother struggle to find gluten-free foods that were both within her budget and tasty. With
18 years experience in the food service industry under their belts, Dave and his wife Julie, purchased Domata flour. Since then, Domata’s product selection has grown
and the company fulfills it’s original mission: to provide a tasty flour blend at an appetizing price.
Head into the magazine for what we loved about Domata flour! Plus, enter to win
one of our Gift Giveaway Domata prize packages!
What inspired you to start a line of gluten-free flour?
Dave’s mother has celiac disease. For years we watched her struggle to find good tasting and affordable gluten-free products. Dave spent 18 years working for
Pillsbury and General Mills in their Bakery Food Service division before being downsized. When Domata flour became available for purchase, everything came together.
What had been missing for you in the gluten-free flour world before
you took on the challenge?
A blend that was affordable, good tasting, and worked with “regular” recipes.
Was there a recipe you or a loved one particularly were missing?
It’s a tie between a light and flaky biscuit or a pie crust.
What excites you nutritionally about your blend? Who – other than
those who can’t digest gluten – is it safe for?
All Domata products are all-natural, Kosher certified, and made in a dedicated
gluten-free and nut-free facility.
What recipes have you loved using your blend?
Cat’s Head Biscuits and Oatmeal Peanut Butter Chocolate Cookies
What’s coming up on your gluten-free holiday menu?
Again, the biscuits, pie crust and many, many, cookies! My family is of Scandinavian heritage so we bake many traditional treats such as krumkake, ebleskiver, and rossettes.
Any advice for those new to working with gluten-free flour?
First, measure carefully. I like to use a scoop to fill the measuring cup and level it
off with a table knife. Also, don’t over-work the dough. Stir just until the ingredients are moist.
Bonus Recipe
Domata’s Chicken Pot Pie with Sweet Potatoes
1 cup chicken broth
1 small sweet potato or yam, peeled and diced
1 medium carrot, peeled and chopped
½ medium onion, chopped
Leaves from 2 sprigs of fresh thyme
Salt and pepper to taste
½ cup milk
2 Tablespoons Domata Recipe Ready Flour
2 cups cooked chicken, shredded with two forks
1/3 cup frozen peas
1 gluten-free pie crust
1 egg, lightly beaten
Preheat the oven to 425 degrees F.
In a medium saucepan, bring the broth to a boil. Add the sweet potato, carrot, onion, thyme, and salt and pepper. Simmer for 15 minutes, or until the vegetables are soft.
While the vegetables are simmering, in a measuring cup or small bowl, whisk together the milk and flour.
Once vegetables are soft, slowly add the flour-milk mixture, stirring until the filling has thickened. Remove the pan from the heat and stir in the chicken and peas.
Add the pot pie filling to a 9-inch pie plate. Cover with the pie crust and cut a few slits on the top to allow the steam to escape while baking. Using a pastry brush, paint with the egg wash – which will result in a nice golden sheen.
Bake the pie for 25 to 30 minutes, until the filling looks bubbly inside.
