What is Gluten...?

Nan Marcus • April 28, 2017

...and What It Means To Be Gluten-Free?

It's worth spending a minute or two explaining as best as we can in layman terms what "gluten" is and in the food world what it means to be "gluten-free".

Gluten is a natural protein that is found in wheat and several other grains. It acts as a kind of glue that when mixed with other ingredients helps hold the finished food product together and maintain its shape. Why, then do we care about this? Because many common foods that we eat today are generally made with wheat (flour) and as such contain gluten. Those including breads, cookies, cakes, pies, pasta, and cereals. And you say " And your point is?" Historically, for a good portion of our population, eating food products that are made with wheat "gluten" did not pose a health issue for them. But with the changes in the growth of wheat over these past 45 years the structure of the gluten has changed. Thus, when the finished food product that contains the wheat is ingested, gluten has been known to trigger an allergic or immune reaction that can lead to intestinal disorders that range from mild to severe. Basically, the digestive track expresses an intolerance to properly digest the gluten. Hence, the expression “gluten-intolerant”. Those who suffer from gluten-intolerance know what it means to experience digestive problems of gas and bloating, headaches, lack of energy, to the more severe symptoms, when they ingest a food product made with wheat.

Now that we know what “gluten” is and what it means to be “gluten-intolerant”, is there hope then for this growing population of folks to still enjoy the sweets that they love to eat but without wheat ingredient in the finished food product? And, can it still taste good? Absolutely “Yes” to both but only when the highest of quality ingredients are used throughout the entire recipe and the recipe is void of any added preservatives or artificial ingredients. Both of these affect taste and texture! Sweetopia believes that fresh, from scratch and using natural ingredients produces a huge difference in the finished product and provides a much more positive and memorable experience for the consumer. Moreover, today’s consumers are not heedless shoppers but rather are savvy, look for and can tell true quality, be it food or non-food articles.

That said, while the gluten-free market continues to grow vastly, there is little in the way of all natural, high-end sweets that are imaginative in the finished end-product, excellent in taste and texture, and virtually indistinguishable that the product is gluten-free.

I have done my fair share of purchasing and taste-testing other GF cookies on the market of what I believe to be Sweetopia’s competition and there is no comparison to Sweetopia’s cookie products in taste, texture and imagination. They are chalking in texture, flat in taste, unimaginative and visually unappealing. Moreover, forget the grocery stores that tout they have GF sweets. It’s just not so! Nothing "nada" in the clear glass fresh bakery section. I was able to find a GF choc chip cookie in the freezer section of one of my local supermarkets. To add insult to injury, the cookie about 2” in diameter was priced at $3. That too, was flat and chalky and had I not spotted a couple of chocolate chips in it, I would never have known the flavor of the cookie. Call me a purest, but cookies are best enjoyed baked fresh from the oven and not put into the freezer for later consumption. If you need to freeze your finished sweet, you want a great tasting and texture-perfect product before it goes into the freezer. So, it is ever more critical that every ingredient in that sweet be of the highest quality, natural, and with no added preservatives or artificial ingredients.

Contact me for your fresh, all-natural gluten-free, dye-free and nut-free Cake, Cookies. Mighty Minis, and Sweet Breads.

Sweetopia(r) Closes for 3 weeks

By Nan Marcus • June 7, 2020
Sweetopia(r) Bakery Proprietress - Out for Surgery Beginning June 11th

Lively Lychee Cheesecake ......Anything but Ordinary!

By Nan Marcus • August 6, 2018
All Natural, GF & Nut-Free Lively Lychee Cheesecake w/Sweet Sour Cream & White Chocolate Glacé & Fresh Pineapple Reduction

Brazen Blood Orange Cheesecake.... Anything but Ordinary!

By Nan Marcus • June 19, 2018
Sweetopia® is on a mission to create a line of cheesecakes. No just any old cheesecake or the typical ones you see in the marketplace today, but ones that are like no others, from the crust to the tippity top. Ones that excite your interest and titillate your taste buds with flavor! My latest cheesecake creation and #10 in the cheesecake lineage is my Precocious Plum Cheesecake. This one also a work of art and a 4 to 5 step process takes time for each step and contains nothing but the best of ingredients. Each distinct flavor and layer that comprises the unique cheesecake creation is tasted and experienced, from the crunchy sweet shortbread crust to the wonderful drizzling of the fruit reduction. It all begins with my crisp vanilla shortbread cookie crust as its base and atop that comes the sweet vanilla and creamy Neufchatel (creamier and lighter cheese than the standard cream cheese that is most-often used) cheesecake layer. Next, a fruit bar layer made of pure blood orange puree that is finished off with a 2 fruit reduction that is sweetened with a kiss of honey. A little about the type of orange that is used in the fruit bar layer and its treasure chest of health benefits. The orange takes its name from the deep red flesh and rind that is a bright red blush. This orange, stronger in flavor that is distinctly sweet, packs a walloping amount of vitamin C, antioxidants and anthocyanins (from the red pigmentation) that are known to have anti-inflammatory properties, reducing the risk of heart disease, good for preventing cancer, diabetes and bacterial infections and in general, helping the body heal itself. It is anything but an ordinary orange. So…what do you get when you combine the sweet cookie crunch, the creaminess of the cheesecake, the lightly sweetened and delicate blood orange fruit bar, the oh-so-creamy and smooth sweetened sour cream and white chocolate glacé that is slightly peeking through the wonderfully rich 2 fruit reduction made from purees of blood orange and Morello cherry that gives it just the right balance of sweetness? One brazen cheesecake that is bursting with flavors each coming across the palate and blending ever so smoothly. It’s sensational!

Groovin Granny Smith Apple Cheesecake.... Anthing but Ordinary!

By Nan Marcus • May 9, 2018
Anyone out there remember the song entitled “Groovin on a Sunday Afternoon” by the Rascals? This cheesecake creation is most definitely “groovin”, every day of the week, not just on Sunday! I can honestly say that to my delight this one is “understatedly delicious” and it’s a must try! Yes…..Sweetopia® is on a mission to create a line of cheesecakes. Not just any old cheesecake or the typical ones you see in the marketplace today, but ones that are like no others, from the crust to the tippity top. Ones that excite your interest and titillate your taste buds with flavor! Yes, it’s possible to do that and it be gluten-free but you have to work at it and work at it, I do so that you the customer can truly know and experience the difference between ordinary and never ordinary. It starts with the taste difference in my vanilla shortbread cookie crust that. I know it’s basic but what a world of difference it makes when you combine all of the other ingredients and layers. Take the basic graham cracker (named after its inventor, Sylvester Graham); it’s flat tasting unless you smear something on it or add it to something else. It’s made with graham flour that is basically coarsely stone ground whole wheat and lends very little to the palate when used as a base for the cheesecake. Yes, I am critical because I believe every aspect of the cheesecake should yield distinct yet complimenting flavors that excite and please the palate. Graham crackers, besides being a manufactured product (glutened or not), do not cut it for Sweetopia®. What is it they say about pizza? Yes, it’s basically crust and sauce w/ancillary toppings but oh so important is the crust. It’s the difference between a really good pizza and a mediocre one. So it is true with the crust of a cheesecake. It’s made the same way my other cheesecake creations are with the 4 to 5 step process that takes time for each step, always using nothing but the best of ingredients. Each distinct flavor and layer that comprises the unique cheesecake creation is tasted and experienced, from the crunchy sweet shortbread crust to the generous drizzling of of-so-subtle apple and Morello cherry reduction. As my tag indicates – never anything artificial – always gluten-free & nut-free. Next comes the sweet vanilla and creamy Neufchatel (creamier and lighter cheese than the standard cream cheese that is most-often used) cheesecake layer. And, atop that is a layer of delicate granny smith apple fruit bar. It’s then topped with my sweet sour cream and white chocolate glacé that is slightly sweet and ever-so creamy. Take a fork full of this and you'll never go back to ordinary. Now, tell me, have you ever heard of an apple cheesecake or tasted one? You're in for a real treat. So get groovin with a slice of my Groovin Granny Smith Apple Cheesecake.

Sweetopia® goes French and Simplistic 

By Nan Marcus • March 28, 2018
Sweetopia® goes French and simplistic with its latest all natural gluten-free & nut-free artisan sweet creation “Radically Rustic Apple Tartlet”. What makes an apple tartlet (tarte aux pommes) “French”? It’s primitive in form with good old basic ingredients with the main event of lightly sweetened fresh apples that are diced and sliced and when placed within my twice-baked heavenly vanilla shortbread crust and finished with a generous coating of my apricot glacé it becomes anything but ordinary or rustic. This object of art and artisan sweet needs nothing more to compliment it. Try one fork full of the buttery crunch of the vanilla shortbread with the soft semi-crushed chunks of apple, semi-firm slices and gentle overtone of the apricot glacé shining through. No added spices to mute the right balance of flavors and textures. I promise….you will come back for another fork full and then some! It is more than satisfying, this Radically Rustic Apple Tartlet by Sweetopia®.

Cheesecakes Like No Other…… Don’t Settle For Ordinary!

By Nan Marcus • March 27, 2018
Precocious Plum Cheesecake w/Vanilla Shortbread Cookie Crust & Sweet Sour Cream & White Chocolate Glacé & 2 Fruit Reduction -No Artificial Anything-Always GF & Nut-Free

Cheesecakes Like No Other..... Don't Settle For Ordinary!

By Nan Marcus • February 21, 2018
Not just any old cheesecake or the typical ones you see in the marketplace today, but a cheesecake that is like no other, from the crust to the tippity top. Ones that excite your interest and titillate your taste buds with flavor! Yes, it’s possible to do that and it be gluten-free but you have to work at it and work at it, I do so that you the customer can truly know and experience the difference between ordinary and never ordinary.

Cheesecakes Like No Other.....Don't Settle For Ordinary!

By Nan Marcus • February 20, 2018
All natural, GF, nut-free, preservative-free artisan peach cheesecake with vanilla shortbread cookie crust and made with 3 layers + peach reduction. Never Anything Artificial - Always GF & Nut-Free!

Cheesecakes Like No Other…… Don’t Settle For Ordinary!

By Nan Marcus • February 5, 2018
I have gone totally “fruity” over these creations and very excited about the rave reviews that are coming in on them. They are truly a work of art and a 4 to 5 step process that takes time for each step, always using nothing but the best of ingredients. Each distinct flavor and layer that comprises the unique cheesecake creation is tasted and experienced, from the crunchy sweet shortbread crust to the dash of raspberry reduction. As my tag indicates – never anything artificial – always gluten-free & nut-free. Here we are at Creation #7 - my Cheery Cherry Cheesecake. This one is made with Morello Cherries, a dark red flesh and juice that is part of the tart group of cherries and somewhat lesser known. These tiny little treasures are loaded with lots of important nutrients. How about this for starters. They contain cancer preventative compounds, anti-inflammatory compounds, fiber, vitamin C; support healthy sleep (melatonin); have been known to reduce belly fat (now that one really caught my eye) and contain a treasure chest of antioxidants that enhance heart health. There are many more but these little gems truly have a lot of “pucker” power! You see why I have gone totally “fruity” over these creations and introducing cherries on center stage in the form of an anything but ordinary cheesecake. Again, I use my vanilla shortbread cookie crust as its base. Next comes the sweet vanilla and creamy Neufchatel cheesecake layer. And, atop that is a delicate and lightly sweetened layer made with pure French Morello cherry puree. It’s topped with my sweet sour cream and white chocolate glacé that is slightly sweet and ever-so creamy. For the finishing touch, I added a cherry reduction that is sweetened with a kiss of honey. So…what do you get when you combine the sweet cookie crunch, the creaminess of the cheesecake and the delicate sweetened cherry puree bar center that is topped with the sweetened sour cream and white chocolate glacé and intensely flavored cherry reduction? One “cheery” cheesecake experience that is bursting with flavors each coming across the palate and blending ever so smoothly. Take a fork full of this and you'll never go back to ordinary. It's a crackerjack! Always natural, from scratch, gluten-free, nut-free, dye-free, preservative-free sweets crafted by hand in small batches!

Cheesecakes Like No Other.....Don't Settle for Ordinary!

By Nan Marcus • January 26, 2018
Sweetopia® is on a mission to create a line of cheesecakes. No just any old cheesecake or the typical ones you see in the marketplace today, but ones that are like no others, from the crust to the tippity top. Ones that excite your interest and titillate your taste buds with flavor! It’s time to introduce my latest. Yes, #6 in cheesecake creation has just rolled off the assembly table and it’s a stunner - my Amazing Apricot Cheesecake! You don’t hear much about apricots in the marketplace. They are the nutritional heavy weights of fruit. They are good for your heart, blood skin & bones, rich in fiber, a great source of vitamin A and contain a treasure chest of antioxidants. Wow…so much packed in a small fruit that often goes unnoticed. You see why I have gone totally “fruity” over these creations and introducing apricots back on center stage in the form of an anything but ordinary cheesecake. And, this one is right up there with all the others on reviews and feedback. I shared slices of the cheesecake last evening from yet another and different set of gluten-tolerant adult testers that had not tasted any of my cheesecake products - “this is definitely saleable”; “better than any served at restaurants”; “can’t tell it’s GF”, and “rich and smooth so a little slice is great”. This one is yet another work of art and a 4 to 5 step process that takes time for each step, always using nothing but the best of ingredients. Each distinct flavor and layer that comprises the unique cheesecake creation is tasted and experienced, from the crunchy sweet shortbread crust to the dash of raspberry reduction. As my tag indicates – never anything artificial – always gluten-free & nut-free. Again, I use my vanilla shortbread cookie crust as its base. Next comes the sweet vanilla and creamy Neufchatel (creamier and lighter cheese than the standard cream cheese that is most-often used) cheesecake layer. And, atop that is a layer of pure apricot puree, slightly sweetened. It’s topped with my sweet sour cream and white chocolate glacé that is slightly sweet and ever-so creamy. And to make it even more “amazing” I added my apricot reduction that is sweetened with a kiss of honey. So…what do you get when you combine the sweet cookie crunch, the creaminess of the cheesecake and the delicate and smooth apricot puree bar center that is topped with the sweetened sour cream and white chocolate glacé and intensely flavored apricot reduction? One amazing cheesecake that is bursting with flavors each coming across the palate and blending ever so smoothly. My hubby and I have tried them all and each time we try the newest creation, we walk away and say” it’s a draw on which one is the best”. Take a fork full of this and you'll never go back to ordinary. Next in Sweetopia’s® cheesecake lineage is my Charming Cherry Cheesecake (made with the real fruit – not the kind in a jar and colored red). Now, tell me, have you ever heard of an apricot cheesecake or tasted one? You're in for a real treat. Again, all natural, from scratch, gluten-free, nut-free, dye-free, preservative-free sweets crafted by hand in small batches! It’s the cat’s pajamas!