From Scratch


From Scratch

THE ISSUE:
Many Commercial Versions Of Ingredients Contain Ingredients We Do Not Allow.  And We Would Never Hide These Ingredients.


HU’s APPROACH:
We Make Them Ourselves.

When we cook, if we cannot find commercial versions of ingredients that fit our specs, we make them ourselves.  Often, this adds cost and cuts efficiency, but it’s worth it.  Some examples:

  • Baking Powder: Most commercial baking powders contain cornstarch.  We need baking powder for many of our baked goods, many of which are grain-free.  Since cornstarch is derived from corn, we do not feel comfortable using these commercial baking powders and calling things “grain-free.”  We thus make our own baking powder with baking soda, arrowroot starch, and cream of tartar.
  • Extracts: Flavor extracts (e.g. vanilla extract) often contain two ingredients (and other things) that do not fit our guidelines for what we cook with at Hu.  First, grain-based alcohols.  Since many of our baked goods are grain-free, we did not feel comfortable using grain-derived ingredients like grain-based alcohol.  Second, corn syrup – a highly-processed added sugar that is often GMO and clearly a grain-derived product.   
  • Nut Butters: We have always loved nut butters (see our nut-butter-filled chocolate bars here), and we use a lot of it at Hu Kitchen. We grind our own nut butters because many commercial versions contain the following, all of which we avoid:
    • Palm Oil – this is added in large quantities to many commercial brands mostly as a stabilizer/emulsifier.  We never feel great after eating palm oil, so we don’t cook with it at Hu, although small amounts do appear in some of our 3rd party products.
    • Cane Sugar – this is added to many commercial nut butters to enhance flavor.  Cane sugar is a sweetener we do not use at Hu, so it is not in our nut butters.
    • Vegetable Oils – some commercial nut butters contain vegetable oils, and we do not use these oils at Hu.