S6 SPECIALTY FOOD MAGAZINE specialtyfood.com
NEW
PRODUCT
EAST HAMPTON GOURMET FOODS, INC.
Lentil Rice Crispbread—Sesame & Pink Salt
THE GLUTEN-FREE MOVEMENT IN SPECIALTY FOODS inspired Kate Pratt and Michel
Mazuret to update one of their bakery's offerings, but the resulting product has gone well
beyond any niche market. Replacing the wheat in one of their flatbread recipes with lentils
and rice, the team, which runs a wholesale manufactory and catering business, devised a
gluten-free product that was crisp, light, and versatile. That it is baked (not fried), high in
protein and fiber, and low in fat has only boosted its appeal.
Four flavors include sesame and Himalayan pink salt, the latest introduction. Pratt
likes the salt for its purity, flavor, and essential mineral content. As for the house-toasted
sesame seeds, she says they "jumped out as the obvious addition to the crisp for their
crunchy, nutty flavor profile and wholesomeness." Applications range from topping salads
and soups to pairing with cheese, spreads, and wine to snacking on solo. Suggested
retail price: $10.95/3 ounces. Contact: Kate Pratt; 631.329.3993; katepratt1@yahoo.com;
easthamptongourmetfood.com.—E. Meszaros