Novel edible dough is plant-based and gluten-free
A unique edible dough for the growing number of home cooks that’s gluten-free, fully plant-based and ideal for vegans and those with other food intolerances has been developed by Causeway Cookie Company in Portrush, county Antrim.
The new gluten-free edible dough has been created by Sam Swart, owner of Causeway Cookie Company, who has developed a successful business baking, icing and decorating cookies by hand. The new recipe she has developed for the edible cookies is gluten, wheat and preservative free, but does not compromise on taste.
“When I started making decorated cookies, I was acutely aware of the lack of a dedicated gluten-free producer in Northern Ireland. I also knew that such a specialised market would be quite small, and so developing a recipe that would be loved by everyone whilst filling the gap in the gluten-free market was important,” explains Sam.
“Engaging with my customers at the various Naturally North Coast & Glens artisan markets, over the past few years, I had become aware of the need for other allergens such as egg and dairy to be addressed. These contacts also showed that more people are now keen on baking at home and ready to try different recipes,” she says.
“It was this that led to the project with Innovate Us and Foodovation at the North West Regional College (NWRC) in Derry. I didn't start out with the idea of an edible dough, but after tasting the cookie dough, it was a no-brainer. I just had to push ahead with developing my own product,” she adds.
The benefits of edible dough, she continues, include not having to be baked and can be eaten 'raw' as a snack. “What makes mine different from others on the market is that it is completely gluten-free. Most edible dough currently on sale is vegan but not free from gluten and some are not suitable for home baking.”
The dough has an eight-week refrigerated shelf-life and is suitable for home freezing for up to three months. The edible dough is currently available in three gourmet flavours – Velvety Vanilla, which is made with real vanilla paste; Rich Chocolate, made from dark cocoa; and Irish Black Butter, a sweet/savoury sauce developed by Irish Black Butter, another artisan food business in Portrush.
Sam, originally from South Africa, decided to focus on edible dough cookies due to the coronavirus pandemic pausing demand for her unique cookie cakes as centre pieces for large celebrations and gatherings. “I had to respond to the challenges to keep my artisan bakery going and so I decided to expand my retail range of cookies for smaller ‘bubbles’.
NWRC Food Technology consultant, Karen Marran, provided upskilling in product development including recipe enhancement, ingredient sourcing for integrity and local provenance, development of the product into new concepts and packaging sourcing to match the ethical credentials of the product. This was supported by an Invest NI Innovation Voucher which provides a grant to help a company harness the expertise and knowledge of a university or further education college.