New GFF Magazine Feeds Nation’s Growing Appetite for a Gluten-Free Lifestyle
First glossy, collectible gluten-free food publication hits newsstands nationwide in October 2014.
San Francisco, CA, October 23, 2014 --(PR.com)-- Co-founders, Journalist Erika Lenkert and Food Photographer Maren Caruso, today announced the launch of GFF Magazine, the first glossy, collectible food magazine that celebrates a gluten-free lifestyle. Designed to bridge the gap between captivating, delicious food and gluten-free living, the new publication provides recipes from the nation’s top chefs, cookbook authors, food journalists, and bloggers, plus product recommendations, cooking tutorials and much more.
GFF Magazine meets growing consumer demand for gluten-free knowledge and support. According to market research by Mintel, 24 percent of consumers currently eat, or have someone in their household who eats, gluten-free foods. In addition, the gluten-free marketplace is expected to grow by 48 percent reaching sales of $15.6 billion by 2016(1).
After securing nearly $100,000 from more than 820 backers on Kickstarter last May, the team behind the San Francisco-based glossy food magazine is off to an impressive start. The inaugural issue of the quarterly publication hit mailboxes and newsstands this month and includes distribution to select Whole Foods stores across the country, plus thousands of print and PDF preorders from consumers hungry for better gluten-free options.
The 96-page, collectible magazine features on its first cover Lena Kwak, the Co-founder and CEO of Cup4Cup, a high-end gluten-free flour blend made in partnership with Chef Thomas Keller. Contributors include James Beard Award-winner Craig Stoll of San Francisco’s Delfina, Gayle Pirie of Foreign Cinema, Chez Panisse alum Niki Ford, cheese expert Laura Werlin, James Beard Award-winning blogger Shauna James Ahern, and best-selling New York Times contributor Aimee Lee Ball.
“Even before becoming a food writer, critic, and cookbook author 20 years ago and going gluten-free in 2001, I was never one to sacrifice flavor or quality in cooking or dining choices,” explains Editor-in-Chief Lenkert. “I created GFF as a magazine for all food lovers. It celebrates the very best cuisine, travel, and lifestyle experiences through inspired recipes and compelling editorial supported by outrageously gorgeous photography by Maren Caruso.”
About GFF
GFF Magazine is the first gluten-free, quarterly food magazine to bridge the gap between captivating, world-class food and gluten-free living. It brings “deliciously liberated living” to the masses through recipes from the nation’s top chefs, cookbook authors, food journalists, and bloggers; product recommendations; tutorials for better gluten-free cooking; and more. Subscriptions are available through GFFMag.com.
You can also connect with GFF on Facebook, Instagram, and Twitter.
Photos, recipes, and interviews available upon request.
(1) Mintel, Gluten-free Foods, September, 2013
GFF Magazine meets growing consumer demand for gluten-free knowledge and support. According to market research by Mintel, 24 percent of consumers currently eat, or have someone in their household who eats, gluten-free foods. In addition, the gluten-free marketplace is expected to grow by 48 percent reaching sales of $15.6 billion by 2016(1).
After securing nearly $100,000 from more than 820 backers on Kickstarter last May, the team behind the San Francisco-based glossy food magazine is off to an impressive start. The inaugural issue of the quarterly publication hit mailboxes and newsstands this month and includes distribution to select Whole Foods stores across the country, plus thousands of print and PDF preorders from consumers hungry for better gluten-free options.
The 96-page, collectible magazine features on its first cover Lena Kwak, the Co-founder and CEO of Cup4Cup, a high-end gluten-free flour blend made in partnership with Chef Thomas Keller. Contributors include James Beard Award-winner Craig Stoll of San Francisco’s Delfina, Gayle Pirie of Foreign Cinema, Chez Panisse alum Niki Ford, cheese expert Laura Werlin, James Beard Award-winning blogger Shauna James Ahern, and best-selling New York Times contributor Aimee Lee Ball.
“Even before becoming a food writer, critic, and cookbook author 20 years ago and going gluten-free in 2001, I was never one to sacrifice flavor or quality in cooking or dining choices,” explains Editor-in-Chief Lenkert. “I created GFF as a magazine for all food lovers. It celebrates the very best cuisine, travel, and lifestyle experiences through inspired recipes and compelling editorial supported by outrageously gorgeous photography by Maren Caruso.”
About GFF
GFF Magazine is the first gluten-free, quarterly food magazine to bridge the gap between captivating, world-class food and gluten-free living. It brings “deliciously liberated living” to the masses through recipes from the nation’s top chefs, cookbook authors, food journalists, and bloggers; product recommendations; tutorials for better gluten-free cooking; and more. Subscriptions are available through GFFMag.com.
You can also connect with GFF on Facebook, Instagram, and Twitter.
Photos, recipes, and interviews available upon request.
(1) Mintel, Gluten-free Foods, September, 2013
Contact
GFF Magazine
Erika Lenkert
415-269-7968
http://gffmag.com/
Erika Lenkert
415-269-7968
http://gffmag.com/
Contact
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