Home Home Home Home Home Home Home
CakeSpy

Featured: 

Cornmeal pecan cookies 

Unicorn Love: the Eating Disorder Recovery Blog

 

 Buy my brilliant books!

Buy my new book!

Buy my first book, too! 

CakeSpy Online Retail!

 

Archives
Gallery

Fantastic appliance for cake making on DHgate.com

everyrecipe.co.nz

Craftsy Writer
« Size Wars: The Ding3000 Cake Pan | Main | What a Fruitcake: The Story of a Holiday Icon »
Sunday
Dec092007

Batter Chatter: Interview with Elizabeth Gordon of Betsy & Claude


Sure, you've heard of cookies that are gluten-free, soy-free, egg-free, nut-free, dairy-free...but all of the above, and all at once? When we heard that the new, NYC-based company Betsy & Claude was making just such confections, we simply had to find out more. Turns out, like so many great things, these cookies were borne out of need--owner Elizabeth Gordon was diagnosed with a wheat and egg allergy in 2003--and further developed to suit the dietary needs and restrictions of friends and family, while always striving to make products that actually taste good. We were recently able to chat with Elizabeth in what turned out to be a very informative interview; here's what we learned about living and baking on a restricted diet, just who this mysterious "Claude" is, and whether or not gluten-free, soy-free, egg-free, nut-free, dairy-free cookies truly are delicious:

Cakespy Note: Of course, if you're like us, the first and foremost in your mind is "well, what IS in them?". Per the Betsy & Claude website, here's the ingredient list: our signature blend of organic, unhydrogenated palm fruit oil, organic, raw sugar, molasses, agar agar, flaxseed meal, vanilla, our signature flour blend (garbanzo, fava, sorghum, arrowroot and potato starch), leavening, xanthan gum, pear puree, apple puree, uniodized salt. Specific cookie flavors may contain gluten-free, soy-free and dairy-free chocolate chips, peppermint extract, ginger, nutmeg, cinnamon and/ or raisins.

Cakespy: Your company is called Betsy & Claude. We know that you're the "Betsy"--so who is Claude?
Elizabeth Gordon: As you said, despite the fact that I go by Elizabeth now, I grew up as "Betsy". I know that it is corny, but Claude was my imaginary friend when I was a little girl. We spent a lot of time together in my play kitchen cooking up all kinds of concoctions, so I thought that he deserved to be included in the name of my new, online bakery.

CS: Can you tell us a bit about how you got started making gluten-free, soy-free, egg-free, nut-free, dairy free cookies?
EG: After the birth of my first child in 2003, I was diagnosed with a wheat and egg allergy, and I felt like my life was over. I couldn't imagine not being able to eat another cookie or piece of cake, and it felt like everything contained wheat or eggs. When I dropped out of a PhD program in 2005 to pursue a life-long dream of working in the culinary arts, I started to play around with alternative flours to see what they could do. Faced with a lot of time and no formal research to conduct since I was no longer in school, I launched my own "research" project. I dabbled at first and then became nearly obsessed with making the "perfect cookie". The research culminated last year in hours and hours in the kitchen and a huge variety of wasted flours. My husband thought I'd lost my mind, but I wasn't willing to stop until I developed something that I wouldn't be embarrassed to serve to other people.

CS: Egg-free, nut-free, soy-free and dairy-free are pretty self explanatory. However, can you tell us what it means for something to be gluten-free?
EG: Gluten-free denotes an item being made completely free of any grains containing gluten (ie: wheat, spelt, barley, oats, kamut, triticale, rye, most commercial blends of buckwheat, malt and modified food starch (because it is usually made from wheat unless it specifically states "modified corn starch") ). There is controversy where oats are concerned. Some people feel that they are tolerable, but since the jury is still out, I do not use them in my baking. Actually, nut-free is not as straightforward as I used to think. Recently, the FDA reclassified coconuts as tree nuts. I just want to assure people that I do not use it in my recipes.

CS: Are you formally trained in baking? If not, how did you learn how to bake?
EG: Yes and no. I studied cake design under Toba Garrett at the Institute for Culinary Education in NYC and did an internship for Elisa Strauss at Confetti Cakes. I also trained with Scott Clark Woolley and learned how to make a mean sugar flower. However, I do not have a formal pastry degree. Most of my ability was cultivated in my mother's kitchen as I was growing up. She is a fabulous and prolific baker, especially at this time of the year.

CS: Do you ever miss the taste of cookies made with butter and eggs?
EG: Not really, but I do miss omelets. A lot.

CS: Do dairy, gluten, soy, egg and nut-free cookies really taste good?
EG: Well, as I discovered when I first found out about my allergies, not all of them do. However, Betsy & Claude cookies are just like the homemade cookies that I ate as a little girl, which is why they took so long to develop. They are baked in small batches and sent fresh, and that goes a long way in terms of taste. While I am biased, one of the moms at my daughter's school exclaimed today: "Those Gingersnaps are [and this was her own word] YUMMILICIOUS! You'd never know they aren't the real thing".

CS: How often do you eat your own cookies?
EG: I'm too embarrassed to admit that. You'd be shocked. :)

CS: What is your most popular flavor?
EG: A pattern has not yet emerged. My vote would be for gingersnap, though. They are nice and spicy and a great substitute for a gingerbread man at this time of the year.

CS: These cookies are your initial product offering. Do you think you'll add any other baked goods to the mix?
EG: I would love to add more as I grow. Right now I'm a one-woman-show, and I'd like to keep it simple so that my level of quality doesn't dip. I want to do this and do it well before I branch out in other directions. However, I'd love to develop a few more flavor offerings sometime in the next few months.

CS: Your cookies cost $21 per pound. About how many cookies is that?
EG: Approximately 16. However, the weight of the cookies seems to be affected by the weather. At this time of the year, the air is very dry, so the cookies are a little lighter. On a humid day, they might be a little heavier. Weird, I know.

CS: Your site says that you'll do custom flavors. Have you ever done any strange or exotic custom orders?
EG: Yes, I will do custom flavors if I think that I can create something that works, and if I'm not too busy. Right now, I've gotten some amazing press coverage, so I won't be able to do custom orders until after the holidays. The craziest one I've gotten so far was for S'mores, which isn't so much exotic as it is a good idea.

CS: What is the hardest part about doing your type of baking (ie, restricted and free of all of those ingredients)?
EG: I would have to say that the hardest thing about this kind of baking is not being able to accommodate every single allergy or dietary concern. Many people have asked about sugar-free cookies, and I would love to be able to make them. However, as I've repeatedly said, producing something that looks and tastes like a real cookie is of the utmost importance to me. That means that I haven't been able to eliminate sugar from the cookies, because when I have, they taste terrible and look like puddles of unappetizing yuckiness. I hate hanging up the phone or having to email someone back and say that I simply cannot provide their sugar-free flavor request. I really wish that I could come up with an alternative solution to that one, but I haven't yet.

CS: If a dairy eater were to try one of your cookies, can you tell us what they might expect in terms of taste difference between your cookies and the typical made-with-dairy cookie?
EG: I can honestly say that he or she probably wouldn't notice a difference in terms of flavor or texture. My chocolate chip cookies are intentionally crunchy, but that really has nothing to do with the alternative ingredients.

CS: Are there any bakers, cookbooks or websites that inspire you in particular?
EG: Well, at the risk of sounding trite, of course, my mother is an inspiration. Martha Stewart's cooking and baking talent as well as her branding genius are something to strive for. Elisa Strauss at Confetti Cakes has played an enormous role in my decision to do this professionally, and I was recently at Pure Food and Wine, and I have to say that what they can do without heating their ingredients is absolute magic. That meal definitely challenged me and made me want to start playing around in my kitchen laboratory again. Have you tasted that ice cream?! It's amazing.

CS: We heard that you give a portion of your profits to Autism research foundations. Is that true?
EG: Yes, it is. I was a social worker before all of this, and I feel like it's very important to give to others whenever we can. The cookies lend themselves to the Autistic population, since a common method of treatment is a gluten and dairy (casein)-free diet, so I thought that an Autism charity would be the appropriate venue for my charitable donations. I wish that I could give a lot more, but as I start making a little more money, I will.

CS: What is next for Betsy & Claude?
EG: That's a great question! I really want to take things one step at a time. Right now, I just want to focus on building a solid base of new and returning customers who are really satisfied with our products and customer service. Of course, ultimately, I'd love to combine my research background with my baking and do a cookbook.

Betsy & Claude is located in New York City, but can ship anywhere in the US. To order cookies online or for more information, please visit betsyandclaude.com.

Thank you to Betsy & Claude for letting us use their imagery.

PrintView Printer Friendly Version

EmailEmail Article to Friend

Reader Comments (10)

im lucky enough not to have food allergies but i think its such a great idea for companies like betsy & claude to come up with delicious goodies that are allergy free!! great cakespying job !!keep it up :-)

December 10 | Unregistered CommenterDhanggit

I just ate an omelet but would have much rather than one of those cookies! They look and sound great.

December 10 | Unregistered CommenterCookie Madness

mmmmmmmmmmmmm i could use about 6 of those now. great interview! :)

I realize I forgot to tell you I got to pictures. I got them!

December 10 | Unregistered CommenterWendyB

Thanks so much for showcasing a dairy-free cookie company! As a vegan, I definitely agree that dairy-free cookies rock!

dhanggit, yes! I agree! Although none of us are vegan, we all do think it's important to keep up to date, and keep these restricted products tasting good!

Cookie Madness Anna, why not have a cookie after the omelet? Dessert after breakfast, sometimes you need it :-)

Passionate Nonchalance: I hope you try them! Let us know what you think!

Wendy: That is great! I hope everything arrived ok!

Chocolatecovered vegan: Yea! I think these were a fine specimen of vegan and gluten free cookies.

December 11 | Unregistered CommenterCakespy

We have been selling nfl jerseys ,nba jerseys,women's handbags,nike shoes,online for more than 5 years but it may interest you to know it that have been made in australia for generations.due to popular demand we can offer sports jerseys at our affiliated site

July 9 | Unregistered Commenternfljersey

That is a team with four people in and the group enjoys links of london great friendship. They are young people who come from different area and have different experience. But they have the similar value and same goal. They have links of london sale great ambition to conquer a work any one they do. Though they faced many difficulties, they never give up and retreat backward. They are good links of london jewellery friends and they help each other out when one of them meets challenges. They know that they should work together and the power would be stronger than ever.

August 6 | Unregistered Commenterwasai

Every one of the team has a links of london links of london friendship bracelet. the strength links of london jewellery of the friendship. It seems can not be defeated with any kind of obstacle to succeed. The effect and the significance links of london charms of the friendship to make customers satisfied and the perfect service to help the customers out. Either The dedication to the job links of london bracelet or the diligent and serious attitude towards customer is forced the four young men to be one of them.

August 6 | Unregistered Commenterwasai
I really like this article, let a person be clear at a glance,the great writer,<a href="http://www.iwcreplicas.com/">iwc replica watches</a>|
thanks to this let me taste rice gourmet!
October 12 | Unregistered Commenterreplica watches
Comments for this entry have been disabled. Additional comments may not be added to this entry at this time.
© Cakespy, all rights reserved. Powered by Squarespace.