Against The Grain Factory Store: Located in the actual Against The Grain Gourmet factory at 22 Browne Court (The Book Press Building on Putney Rd.) in Brattleboro, VT, the Against The Grain Factory Store is ATG’s official retail store. You’ll find food free from the top eight allergens, fresh factory seconds and Against The Grain merchandise. Come by and check out the fantastic mural outside the store, take a peek at the factory in action, try a variety of delicious samples and grab some of your favorite ATG seconds and exclusive ATGFS treats and merchandise!
Who is Against The Grain Gourmet? ATG is a celiac-owned family business, located in Brattleboro, VT. ATG makes all of their products themselves in a dedicated gluten-free facility, with all-new equipment that was built from the ground up. ATG’s products are distributed nationwide in stores like Whole Foods Market, Safeway, Publix, regional supermarket chains and Health Food stores throughout the US. Everyday ATG’s team eats what they make! You won’t find higher- quality gluten-free bread than ATG’s, from the cleanliness of the label and the integrity of the ingredients, to the passionate care of ATG’s employees. ATG provides employees livable wages, full medical benefits, paid time-off and paid holidays.
ATG’s Philosophy: The best-tasting and healthiest gluten-free breads are made by combining the natural properties of real foods, with minimal ingredients and no preservatives or additives.
ATG’s Commitment: To bake the highest quality gluten-free bread products, to provide livable wages and heath care benefits for all employees and to support local family farms.
22 Browne Court #119
Brattleboro VT 05301
Monday-Friday 10am-4pm
802.490.2355
ATG’s Cookbook: ATG Co-owner Nancy Cain came to gluten-free cooking simply enough: Her teenage son was diagnosed with celiac disease. After trying ready-made baking mixes and finding the results rubbery and tasteless, she pioneered gluten-free foods made entirely from natural ingredients–no xanthan or guar gums or other mystery chemical additives allowed. That led her to adapt many of her family’s favorite recipes, including their beloved pizzas, pastas, and more, to this real food technique. In Against the Grain, Nancy finally shares 200 groundbreaking recipes for achieving airy, crisp breads, delicious baked goods, and gluten-free main dishes. For any of these cookies, cakes, pies, sandwiches, and casseroles, you use only natural ingredients such as buckwheat flour, brown rice flour, and ripe fruits and vegetables. Whether you’re making Potato Rosemary Bread, iced Red Velvet Cupcakes, Lemon-Thyme-Summer Squash Ravioli, or Rainbow Chard and Kalamata Olive Pizza, you’ll be able to use ingredients already in your pantry or easily found at your local supermarket. With ample information for gluten-free beginners and 100 colorful photographs, this book is a game changer for gluten-free households everywhere.