06 Dec 2012

The Author

Sheryl Goldstein
Sheryl is the founder of The No Gluten Solution: Feeding Family and Friends, which is the culmination of her talents, skills, and her personal desire to develop an effortless style of cooking good food, making her guests comfortable, and always having an excuse for a dinner party.


New Friend, New Food, ...

Today I had the pleasure of lunching with Deya Warren, founder of Deya’s Gluten-Free Flour.  We decided to meet at Nizza, a restaurant in the West 40’s in NYC, with a dedicated gluten-free menu.  What a perfect combination, great company and a complete menu of choices.

I met Deya at the Natural Food Expo in Baltimore.  She was offering homemade pancakes at her booth, and with the combination of their delicious aroma and her welcoming smile, there was no way I wasn’t going to stop and chat.  It was a little hard at first to talk because I kept stuffing my face with the fabulous pancakes.

Deya has developed her own gluten-free flour blend that is the first to be a 1-1 replacement for traditional flour in baking.  I couldn’t wait to take my sample home and see how it would work in cake recipes requiring traditional flour.  Check out her story,  https://deyasglutenfree.com.

I love her flour.  It has made my life easy since I do not have to make my own mix and can reach for my Deya and know it will give me a delicious cake, cookie or any other bake good I choose to prepare.  It was time for me to tell her in person and lunch was the answer.

It was a great lunch.  We had lots to share about our journeys into the gluten-free world and so many choices for a gluten-free lunch.  If we were smarter, we would have ordered many things, or at least different dishes, but we both ordered soccas.  They were great.


Why has no one shared the socca with me?  What is it and how is it served?  How could it have taken me 7 years to discover this food?

A socca is a thin, unleavened pancake or crepe of chickpea flour, which is a street food from Nice to Pisa.  It is simple to prepare, mix chickpea flour with water and olive oil into a batter and bake in a cast iron pan.  It can be prepared with all types of herbs and spice, can be served as a bread or like we ate today, as a pizza.

I loved this pancake that was cooked in a brick oven and with toppings traditionally used on pizza.  Nizza offered 9 variations, and I can’t wait to try them all.  Today’s choice was the Hot Coppa with provolone, mozzarella, taleggio, tomatoes & arugula.  When it arrived at the table it looked yummy and smelled even better.  I started eating it without first taking a photo, so forgive me the half eaten socca picture.

Half eaten Hot Coppa Socca

Two great things today-a new friend and a new food (friend does take precedent.)  Look out for a continuing dialogue with Deya and with my new journey into the world of the socca.  Looking forward to sharing both.


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