With a gluten-free bread decorated with fruit and raisins, the Torcenay baker, Jérôme Freyburger, wins the 3rd edition of the “Almost Perfect Christmas” cooking competition. An original and tasty recipe that finds a place of choice on the best tables.
” It’s great, I hope he wins “. Between the butcher and the greengrocer, under the covered market of Chaumont, Daniel savors gluten-free Christmas bread. The latest creation of jerome Freyburger.
A blend of nuts, hazelnuts and raisins that makes this pensioner’s taste buds dance the waltz. ” Every week I get my bread from Jérôme. My wife is intolerant. With Jérôme’s gluten-free breads, we don’t shy away from our pleasure. We are not frustrated. There are many flavors. “
A few days later, his wish was granted by Jérôme Freyburger wins the first prize in the Un Noël culinary competition Almost Perfect.
A competition organized by the Chamber of Trades and Crafts of the Upper Marne to highlight the know-how and products of the region.
This year the mascot is a squirrel. The amount imposed: invent an original recipe based on dried fruit.
The scent of roasted chestnuts, the crunch of walnuts, the Crisp hazelnut… Many small Proust Madeleines that mark Jérôme’s gourmet imagination during his creative process.
With a specificity compared to other competitors: gluten free. HASWith the increase in food intolerances and allergies, according to the Why Gus Barometer, 24% of the population is now affected by the without gluten. 8% of the French eat gluten-free e 16% some French have an interested relative.
Among these Girolamo. An intolerance to gluten and wheat grain declared six years ago. A reaction that pushes this trained baker to retrain after 19 years of good and loyal flour service.
” I didn’t want to give up my job. So I looked for solutions. “
After several tests, Jérôme develops a magical formula, a blend based on five gluten-free flours; chestnuts, brown rice, potato starch, buckwheat and corn. A dough with which he now makes nine different types of bread, from salty to sweet.
“ It is not possible to make bread with just one of these flours. So it is too thick or not rising enough. The secret is knowing how to combine the different flours. Each has its own qualities. “
In my recipe, all the walnuts and hazelnuts are roasted. The roasting of the oilseed nuts enhances the flavors. It explodes in the mouth.Jérôme Freyburger, Torcenay baker
The baker of Torcenay, in the southeast of the Haute-Marne, he works several weeks to develop his recipe. “I also added raisins for the soft side, says the craftsman. All walnuts and hazelnuts are toasted. The roasting of the oilseed nuts enhances the flavors. It explodes in the mouth. “
A little more hazelnuts, a little less hazelnuts … Jérôme then multiplies the tests to get the perfect “combo”.
At the bend of another batch, the taste buds are fizzing. A creation that Jérôme then hurries to share with his family and also with the customers of the markets of Chaumont and Chalindrey. ” The positive feedback convinced me. Some people were already looking for which dishes to pair this bread with: foie gras, cheese … It is a sign that it has been successful. “
Breads made with naturally gluten-free flour are more digestible. Fans are looking for this food comfort.Jérôme Freyburger, Torcenay baker
Gluten-free bread that will easily find its place on all tables of the Haute-Marne for the end of year celebrations.
Trial, 80% of Jerome’s clients Freyburger is made up of people without allergy problems. “ Breads made with naturally gluten-free flour are more digestible. Fans are looking for this food comfort. “