Kim & Scott’s Gourmet Pretzels Introduces Gluten-Free Soft Pretzel

“CHICAGO, Feb. 23, 2011 /PRNewswire/ — Kim & Scott’s Gourmet Pretzels, the company known for its premium stuffed soft pretzels, is introducing a gluten-free soft pretzel to its tasty roster.

This gluten-free soft pretzel, two years in the baking, offers a great soft pretzel experience.  The hand-twisted product has hit some Whole Foods stores in various regions and will continue to expand into other chains throughout the spring.  Also, it can be purchased on the company’s website, www.kimandscotts.com and at the company’s Chicago cafe, Cafe Twist, 2218 N. Lincoln Ave.”

Kim & Scott’s Gluten Free Soft Pretzel is a mix of 5 ancient grains including sorghum flour, millet flour, quinoa flour, amaranth flour and teff flour, adding some additional nutrition to the mix.

The nut-free and gluten-free pretzels will not only selling in frozen grocery aisles, but also ballparks.

I was hoping this would be a product review and not just a news article when I spotted this press release this morning, but these pretzels are apparently not in my area yet. Maybe you will be able to find them first!

If you can’t find Kim & Scott’s, try Jules Gluten Free’s Soft Pretzel Recipe, which is awesome! Here it is on Jules Blog.

Read the complete press release here.

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Kim & Scott’s Official Gluten Free Statement:

Answer for questions about gluten free products from a facility that also produces items with gluten containing ingredients

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Gluten Free pretzels are produced on clean and sanitized equipment as first product of the day.  All gluten free packaging materials and ingredients are segregated from standard stocks.  No additional production is initiated until all GF is packaged.
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More detailed explanations.

1)  Ingredients for the gluten Free items are stored in sealed containers.

2)  All ingredients, hand tools, gloves, hairnets, etc. used for other items are either cleaned and sanitized or removed from the production, baking, and packaging areas.

3)  The production, baking, and packaging areas are washed down with particular attention given to the product contact areas.

4)  Personnel are routed from the personnel areas to the production areas so that they do not come in contact with ingredients that might contain gluten.

5)  Only the sealed containers of ingredients for the gluten free product are brought into the production areas after the area has been cleaned.

6)  Production, baking and packaging areas are kept sealed off until the gluten free product is produced and packaged.

7)  To assure results, finished gluten free products are randomly sampled and checked for possible gluten contamination.