1. Research and Innovation Recipe Development N2 Alterna Gluten Free Flour Blend Centre for Hospitality & Culinary Arts

2. Research and Innovation Collaboration with industry partner N2 Ingredients Funding and support from OCE Connections, Food and Beverage Industry Innovation Fund, GBC Seed funding Develop household recipes for gluten free all purpose flour blend Led by Winnie Chiu and Moira Cockburn Recipe development by Sharon Booy, Culinary Management Nutrition Recipe testing by Pia Armogan, Culinary Management and Melissa Godfrey, Baking and Pastry Arts Introduction

3. Research and Innovation Create recipes for home baked goods that rival the taste and quality of gluten based foods Recipes that can be adapted for commercial use Range of products: –Cookies –Cakes –Bread –Pancakes Objectives

4. Research and Innovation Standardized recipe testing Weights Bakers formulations Control recipes Ensuring the recipes are tasty Retesting for consistency Consultation with Chef Amede Lamarche Testing using random bakers Product sampling with industry partner Methodology

5. Research and Innovation Adjusting protein in recipes Adapting for gums vs gluten Absorption of rice flour Texture Flavour – clean flavour profile Results

6. Research and Innovation Success in recipes above expectations Commercial application and retail sales utilizing recipes developed at George Brown College 3 flour blends currently listed at the Bulk Barn Results

7. Research and Innovation Delivered to industry partner twice the number of requested recipes (16 successful recipes) Recipe exceeded quality expectations Created a user friendly recipe book Retail applications Results

8. Research and Innovation Acknowledgements and Thanks N2 Ingredients Ontario Centres of Excellence Connections Food and Beverage Industry Innovation Fund George Brown College Seed Funding Chef Amede Lamarche Office of Applied Research and Innovation

9. Research and Innovation THANK YOU!