CANEHILL — Jen Mattson is grateful that food can help heal. Since she began cooking without gluten, a protein in wheat, rye and barley, she said her daughter's autism has improved.
After learning to cook glutenfree, she found that other families needed her help in preparing their food and targeted her business to meet that need. Mattson recognized how challenging it was for her to create gluten-free meals, even though she had been a caterer in Texas, preparing food for hundreds of guests. To help her daughter, she learned to use different products and methods for cooking and baking.
Avoiding gluten is considered an alternative treatment for a number of other health conditions, Mattson said. And it is crucial for those with celiac disease,an intolerance to gluten.
Because of the dangers of cross-contamination in handling, Mattson prepares all of the business's food in a separate kitchen. She remodeled anAirstream trailer into a state-inspected kitchen, where there is no crossover use of utensils thatmight transfer gluten.
Changing to a gluten-free lifestyle is an all-or-nothing deal,Mattson said. Just eating a few meals without gluten will not be enough to make a change. She doesn't like to use the term "diet" because it suggests a short-term project rather than a lifelong way of eating. Cuisine from Mexican, Asian and other cultures are less likely to use gluten as they use more corn and rice, Mattson said.
Eating foods made without gluten will cost more.She offers some menu items that are also dairy-free since customers may have multiple dietary requirements. She also includes choices that are low in fats and carbohydrates.
A recent menu on The Grateful Kitchen's Web site offers side dishes with two servings at $4.95, and entrees of a basillemon roasted chicken breast for $11.95, a roasted pork tenderloin with roasted garlic vinaigrette ora sirloin steak with mushrooms at $12.95 each. Dishes can be refrigerated up to four days.
The Grateful Kitchen requires a $20 minimum order plus a $5 delivery fee. The bakery menu stays the same from week-toweek, but the entrees and side dishes change. Orders submitted by Sunday night will be delivered Tuesdays and Fridays.
Mattson's business has evolved since December, when she demonstrated cooking in clients' homes. By April, her Airstream trailer was ready to serve as a kitchen and food deliveries were tried on different days. The change to twice a week delivery began in July, Mattson said.
If you recently opened a business or know of a new business in the area, please call Sue Morris at (479) 770-8468 or e-mail: [email protected]DETAILS LOCATION: thegratefulkitchen.
blogspot.com
CONTACT:
(479) 595-9537;
HOURS:
By appointment
OWNER:
Jen Mattson
PRODUCTS/SERVICES:
Delivery of baked goods and meals that contain no gluten; consultation
TYPE OF BUSINESS:
Healthy meal delivery
START DATE:
December 2008
STARTUP FUNDS:
$20,000
FUNDING:
personal funds
Business, Pages 56 on 08/30/2009