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DOWD
AND ROGERS
PRODUCT
INTRODUCTION
| Characterized
by its sweet, nutty flavor and velvety fine texture, Italian
Chestnut Flour brings a mark of savory distinction to
cakes and pastries that artisan bakers in Italy have adored
for centuries. Each Dowd and Rogers cake mix features
an all natural proprietary GF blend of Italian Chestnut
Flour, White Rice Flour and Tapioca Flour to produce a
moist and rich cake with gourmet nuances that include:
imported Dutch cocoa (Dutch Chocolate Cake), pure and
natural vanilla powder (Dark Vanilla Cake), and pure lemon
oil with subtleties of lime oil and bergamot oil (Golden
Lemon Cake). These cakes are custom blended in small batches
for quality and are quick and simple to make. In addition,
Dowd and Rogers 100% Italian Chestnut Flour can be used
for baking gourmet breads, cakes and pastries. The flour
can also make a unique GF substitution for other flours
in your favorite recipes. Low in fat, chestnut flour contains
only one gram of fat per serving. And with virtually no
oils to make chestnut flour turn rancid, the flour is
shelf stable for 12 – 18 months. |
|
DOWD
AND ROGERS INGREDIENT
TRIVIA
| Inherently
charismatic for its flavor, texture and versatility, Italian
Chestnut Flour (farina di castagne) has been
a favored artisan ingredient and food staple in Italy,
Southern Europe and the Mediterranean throughout the centuries.
Even the Native American Indian commonly used chestnuts
in their diet. But despite the chestnut blight of 1904
that proceeded to virtually eliminate all chestnut trees
in America by 1950, the succulent nutmeat continues to
be a highly sought after ingredient. And as American consumption
of chestnuts continues to grow, Italy has been meeting
the demand with its quality chestnut products.
Chestnuts
are by nature sweet and nutty and Dowd and Rogers Italian
Chestnut Flour embodies these authentic qualities without
acquiring an undesirable smoky taste or aroma by virtue
of a state-of-the-art manufacturing process. Dowd and
Rogers procures its chestnut flour from a family owned
company in Southern Italy that dries its chestnuts differently
from other manufacturers. A quality hot air drying process
is used instead of the antiquated wood burning ovens
that can impart a smoky quality. And the result is a
superior-tasting flour that captures the true essence
of the Italian chestnut. From a nutritional standpoint,
chestnuts are mostly water and have a higher starch
content than other nuts. Also, chestnuts have less fat
and oil, thus owing to its culinary versatility. For
more facts on Italian Chestnut Flour, please refer to
the Gluten-Free Gastronomy
section of this website.
|
ENTREPRENEUR
PROFILE
| When
Derek Dowd of Dowd and Rogers was diagnosed with
Celiac Disease at age three, little did he know
that nearly three decades later he would become
a gluten-free entrepreneur. Familiar with living
the gluten-free lifestyle for most of his life,
Dowd has always been astute in following the
GF diet and frankly, bread has never been a main
part of his diet. However, he craved great tasting
gluten-free baked goods that could be conveniently
purchased at natural foods stores and in the
late 90s, few existed. This product scarcity
of sorts encouraged him to think about how he
could develop a gourmet GF product that people
would love, whether they were gluten-intolerant
or not. From the start, he knew he had to find
that one perfect ingredient that would form the
foundation of his product line. Before stumbling
upon a bag of Italian Chestnut Flour in a neighborhood
mom and pop store, Dowd had never heard of it
before. But the ingredient captured his imagination
and he began a journey of learning about the
historical mystique and cultural influences of
using Italian Chestnut Flour. After learning
just enough, he knew he found the ingredient
he would use to develop his cake line. While
not formally trained in the art of baking, Dowd
was
not discouraged. Through much home-spun trial and
error, he developed the baking knack and concocted
a recipe he thought was delicious. In 2001, Dowd
founded Dowd and Rogers in Sacramento, California
with three cake mixes and one pastry flour. Currently,
Dowd is conjuring up new products for his Italian
Chestnut Flour and will look forward to bringing
those to market when the time is ripe. |
|
DOWD
AND ROGERS PRODUCTS
| Dutch
Chocolate Cake Mix; Dark Vanilla Cake Mix; Golden
Lemon Cake Mix; and Italian Chestnut Flour. All
mixes and flour are 14 ounces. |
|
|
ALLERGY
INFORMATION
| All
Dowd and Rogers mixes and flour are wheat-free/gluten-free
and contain no artificial ingredients or preservatives.
All products are produced to meet the strict dietary specifications
of Celiacs. |
|
PRODUCT
AVAILABILITY
| Dowd
and Rogers cake mixes and flour are available in select
Whole Foods Markets, Wild Oats Markets, Vitamin Cottages,
and Dean & Deluca stores nationwide. The products
can also be purchased online through glutensolutions.com
and glutenfreemall.com. |
|
SUGGESTED
RETAIL PRICE
Cake
Mixes: $6.19
Italian Chestnut Flour: $7.99 |
|
COMPANY
CONTACT INFORMATION
Derek
Dowd
President
Dowd and Rogers, Inc.
1641 49th Street
Sacramento, CA 95819
Phone: 916.451.6480
Fax: 916.736.2349
info@dowdandrogers.com |
|
MEDIA
CONTACT
|
DOWD
AND ROGERS RECIPE
SUGGESTION
Italian Chestnut Flour Crepes
INGREDIENTS
2
cups sifted chestnut flour
1 cup milk
1 cup water
1 egg
1 tablespoon melted butter, plus more for greasing skillet
¼ teaspoon salt
PREPARATION
Whisk chestnut flour,
milk, water, egg, melted butter, and salt in medium bowl. Let
stand for 20 minutes. Heat heavy skillet over high heat. Brush
skillet with thin layer of melted butter. Pour 1/3 cup
of batter in skillet and swirl batter in skillet until surface
of skillet is covered. Cook crepe until its surface is
dry and its bottom is golden. Flip crepe and cook other
side until golden. Repeat with remaining batter.
Serving suggestion: Fill with seasonal berries or ricotta cheese.
Servings: Approximately 4
Copyright © 2005-2008, GF Culinary Productions, Inc. All Rights Reserved |
