HomeMy WebLinkAbout2015 Mar 25 - Email from Mary Galvin Renaud, Philip
From: Murphy, Bruce
Sent: Wednesday, March 25, 2015 11:36 AM
To: Renaud, Philip
Subject: FW: Gluten Free Dough ingredients-Home Kitchen
Review and see me on this request for a home kitchen.
Bruce G. Murphy
Director of Health
Town of Yarmouth
Registered Sanitarian
Certified Health Officer
Master's Degree Public Health
-----Original Message-----
from: Mary Galvin fmailto:m¢e0146@amail.coml
Sent:Wednesday, March 25, 2015 10:47 AM
To: Murphy, Bruce
Subject: Gluten Free Dough ingredients
Hi Bruce,
Per your request, please find all the ingredients in differing gluten free doughs for the soon to be Gingerbread Lane GF
Dough Company.
All dough will start with the Basic Gluten Free AP Flour Mix for the cookie dough.The pie dough differs in that we use
Brown Rice Flour instead of White Rice Flour for the base but all other ingredients are the same.All ingredie�ts will also
be Organic and Non-GMO.
GLUTEN FREE AP FLOUR MIX �
White Rice Flour
Tapioca Flour
Potato Starch
Sea salt
Xanthum Gum
GLUTEN FREE AP FLOUR PIE CRUST MIX
Brown Rice Flour
Tapioca Flour
Potato Starch
. Sea Salt
Xanthum Gum
All recipes will include Cocunut Oil instead of butter&/or lard.The Vegan cookies will use Flax Seed Meal and water
instead of eggs.We would like to make a "regular" GF Choco Chip Cookie with eggs.
All recipes will be mixed by Serve Safe certified personnel and stored in freezers after mixed. Dough will be transferred
FROZEN in coolers to be sold at Farmers Markets.We also plan on shipping dough using ice in Styrofoam coolers.
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One other bit of information is that I am a Nurse Practioner with a Master's Degree in Science and take very seriously
the importance of proper food handling.
I hope I have included all the information you requested.Am available at above email address or feel free to call me at
home at 508 362 3346 or cell 508 789 7921.
It was a pleasure meeting you yesterday. I look forward to your response.
Sincerely,
Mary G Galvin
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