News & Annoucements
Baking Alternatives at Dartmouth College
Hanover, NH --While familiar and traditional baked goods such as Blueberry Muffins and Chocolate Chip Scones are still the mainstay at Dartmouth College's Collis Center, Dining Services is also catering to the whole-grain and gluten-free crowd. Collis Cafe, a social epicenter on Dartmouth’s campus, is the college’s most frequented dining hall where students seek nutritional value in their meals as well as the wholesomeness of home-baked goods.
Bakers at Collis use an array of flours from the King Arthur Flour Company, located locally in Norwich, Vermont, for their whole-grain products. Some of the specialty flours used in nutritionally enriched breads and cookies are King Arthur Fine Whole Wheat Flour, Whole Wheat Pastry Flour Organic, and Oat Bran Organic Flour. Adjustments for whole-grain recipes vary depending on the type of flour used. According to Don Reed, Manager of Collis Café, "Whole wheat pastry flour tends to have a better taste profile than whole wheat flour. Barley flour also has a better taste profile than whole wheat. Often it’s the sweeteners that can make the difference. Sucanat, (sugar cane natural) is a sweetener that we often use. One of our most popular whole-grain recipes is the Whole Wheat Pumpkin Chocolate Chip Cake. The Fudgy Zucchini Brownies also go quickly."
For students and other diners who need to follow a gluten-free diet, due to wheat or gluten allergies, or who choose to do so for other dietary interests, Dartmouth Dining Services offers a variety of baked goods made with such binding ingredients as potato flour, tapioca flour and brown rice flour. Mary Ann Milanese, scratch baker at Collis, keeps measured gluten-free combinations pre-mixed in the kitchen for ready use. In keeping with the traditional likes of students, Mary Ann says, "Ginger Snaps and Chocolate Chip cookies are among the most popular of gluten free offerings."
Also climbing in popularity on the gluten-free menu are Brownies, Pecan Squares, and Cowgirl Chocolate Chip cookies.
As the traditional aspects of baking are experimented with in Collis Café's scratch kitchen, alternative recipes are being used more frequently. In all likelihood, gluten-free baking, especially, will remain a standard for years to come. Gluten-free started at the request of one student, and now serves a distinct population on Dartmouth's campus.