I had the pleasure of working with BISCOTTEA on a press release for their new gluten-free line of Scottish-style shortbread. I'll be reviewing samples in a few days. In the meantime, here's the release:
BISCOTTEA® to Launch Line of Gluten-Free, Tea-Flavored Shortbread at Winter Fancy Food Show
January 10, 2009 -- BISCOTTEA’s popular line of tea-flavored, Scottish-style shortbreads is expanding to include three flavorful gluten-free varieties. The hard launch will be at The Winter Fancy Food Show in San Francisco, CA, January 18 through 20. The new gluten-free varieties were a “Top Pick of the Week” on The Nibble, which called them “a real find for anyone in need of a gluten-free treat,” and include three flavors from BISCOTTEA’s established line-up: Chai Spice, Blueberry with Organic White Tea and Earl Grey with Organic Darjeeling Tea. They are available in giftable 5.6-ounce boxes and convenient “grab-and-go” two-cookie packs for lunches and snacks on-the-go.
Seattle-based BISCOTTEA has experienced rapid growth since opening 16 months ago thanks to the singularity of their product. Their buttery, Scottish-style shortbreads are baked with organic tea, were featured on The Food Network's "Unwrapped" and have been a consistent “Top 10” amongst food reviews throughout 2008. The original varieties include the flavors in the gluten-free line, plus Honeybush (a relative of rooibos or “red tea”) and Mint.
The decision to launch a gluten-free line came from co-owner Nicci Milner’s work with children with autism. According to Nicci, “It was evident in my work with kids with autism that they show great progress when they are on a gluten-free diet. The increasing number of children with celiac disease needing gluten-free diets motivated us to develop sophisticated GF shortbreads that replicate the crunchy mouth-feel and rich flavors of our wheat-based BISCOTTEA.” The resultant GF line provides safe, delicious treats to a growing population of people with gluten sensitivity or intolerance. Each batch is tested for gluten by an independent testing agency, and BISCOTTEA reports that its gluten-free shortbreads have less than four parts per million of gluten. A portion of each sale will benefit autism research.
If you’d like more information about this topic, please email Lindsey Goodwin at Lindsey.Goodwin@gmail.com or call her at 347/558-5846. You may also visit BISCOTTEA at the upcoming Fancy Food Show or schedule an interview with BISCOTTEA’s founder Laurance Milner by emailing Lindsey at Lindsey.Goodwin@gmail.com.