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APG, Pulse Crop News Fall 2018 Issue

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NO GLUTEN LICORICE WITH PULSE FLOUR AVAILABLE FOR CHRISTMAS PRODUCT DEVELOPMENT Alberta-made no gluten added licorice containing Canadian len l flour as the main ingredient will be for sale in me for the holiday season. "We were working on no gluten added licorice with red len l flour as the main ingredient for two years," said Jean Purschke, owner/operator of A.J.'s Licorice. "Ini ally, it was too hard of a bite and you don't want to chew, chew, chew. The recipe was fine, but it was the drying me that needed work, so we have been working on that for the last year or so. Now finally, we have a finished product." Sherwood Park's Purschke is also the owner of Aun e Jean's Fudge. She first made licorice for a family Christmas get-together in 2015. Unfortunately, the wheat flour that licorice is usually made with resulted in a family member with celiac disease missing out on the treat. But that just turned on the light bulb for Purschke. When she learned about the opportunity to work with scien sts on a product for The Alberta Pulse Showcase being held for Interna onal Year of Pulses in 2016, the ball really got rolling. "It's radically different to create a product using a pulse flour versus a wheat flour," noted Purschke, who has always enjoyed pulses, but was new to pulse flour. "The scien sts figured Extruding licorice paste into pieces. 3 4

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