Friday Favorite: Against the Grain Baguettes
This week’s Friday Favorite is also a family favorite! My sister (the super-awesome birthday 
girl!) is the one that actually turned me on to the Against the Grain Baguettes. The flavor I tried was the Fresh Rosemary, and they smelled just as good as they tasted.
This baguette was the way a baguette should be: crusty and flaky on the outside, and soft and airy in the inside. Deliciously yummy. After the first bite I knew why my sister raved about these baguettes.
These baguettes were served by my sister at a dinner to both gluten-free and glutenous family members. They were a huge, huge hit with everyone.
Against The Grain manufactures their products in a 100% gluten-free, peanut and tree-nut free, 7,200 square foot facility located in Brattleboro, Vermont. They also use local eggs and milk from nearby farmers in all their products. Their products also contain no yeast, corn, soy, rice or sugar. As well as the baguettes, they also make bagels, rolls, and pizza shells. They are all sold frozen.
I haven’t tried the rolls yet, but my sister tells me that turkey burgers are awesome on the rosemary rolls. I can’t wait to try them for myself. Look forward to a recipe coming soon!
Against The Grain also just recently won the Vermont Grilled Cheese Cook-Off. Their winning sandwich called the “South-of-the Border Grilled Flatbread, Vermont Style,” also has Cabot Cheese as an ingredient, which is another one of BeFreeForMe Friday Favorites! The gluten free recipe is as follows:
SOUTH-OF-THE-BORDER GRILLED FLATBREAD, VERMONT STYLE (Serves 4)
A gluten free sandwich
Ingredients:
1 Gluten Free 12-inch, 3-Cheese Pizza Shell (Against The Grain Gourmet)
4 oz Chipotle Cheddar Cheese (Neighborly Farms of Vermont,) grated
2 Tbsp refried black beans
4 Slices bacon (Vermont Smoke and Cure, Thick Sliced,) cooked and crumbled
2-3 Tbsp Cilantro Vinaigrette (1Tbsp fresh chopped cilantro, 2 parts oil, 1 part white balsamic vinegar, salt and pepper to taste)
Directions:
1.) Prepare cilantro vinaigrette ahead of time for optimum flavor.
2.) Cut pizza shell into halves. Brush the top surface of each half liberally with cilantro vinaigrette.
3.) Spread a thin layer of refried black beans on the bottom surface of one half, and top with grated cheese and bacon crumbles.
4.) Close the flatbread sandwich and place on grill. Grill for 4-5 minutes until the cheese is melted and the shell is toasted with golden grill marks.
5.) Cut into 4ths with pizza cutter to serve.
Tags: Against The Grain, Friday Favorite
July 6th, 2009 at 6:08 am
I bought the the baguettes. made a great meatball sub for my daughter
She said it was great to have a sub again
July 6th, 2009 at 7:52 am
I love Against The Grain. I only use their products when I want a sandwich or pizza.
July 6th, 2009 at 11:23 am
Wish they were available in Oregon~
July 6th, 2009 at 5:55 pm
Their bagels are the best! They are the only “bread product” I will use! Breakfast sandwiches, lunch-even pb&j tastes great- and I also use them for the almighty burger. Go Against the Grain!!!
August 20th, 2009 at 12:12 pm
Their stuff is amazing! we had the baguettes while out on the east coast and i can’t praise them enough for the quality and taste –the ONLY bummer is here in seattle WE CAN’T GET THEM!!!
so my question is
1. does anyone know of comperable rolls on the west coast (we know davincis but i haven’t had anything like this)
2 does anyone have a suggestion for recipes where we could even try to come close ? (ingredients on the package show tapioca starch, mozzarella cheese, milk, canola oil and salt –that’s it???
of course if they sold out here we’d just buy:-)