Lena Kwak, president and co-founder of the gluten-free Cup4Cup line of flours, was named of the top 25 most innovative women in food and drink by Fortune and Food and Wine magazines.
Here’s what the magazines said about Kwak:
“The gluten-free food and beverage industry hit $10.5 billion last year, according to Mintel, and it’s expected grow another 48% to $15.6 billion by 2016. Entrepreneurs like Kwak are capitalizing on the movement. She developed Cup4Cup flour while heading up R&D at Thomas Keller’s French Laundry after seeing how much diners appreciated good gluten-free bread. She’s gone on to develop pizza crust, brownie, and pancake mixes under the brand. She’s now expanding her Wholesome line, a substitute for whole wheat flour that launched in May, with Wholesome vanilla cake and corn bread mixes hitting shelves this fall.”
The list acknowledges 25 women across various industries who have played key roles in redefining how we think about food.
Kwak was joined on the list by a diverse group of women, from Ertharin Cousin,executive director of the United Nations World Food Programme, to Stephanie Soechtig president, director and producer of Atlas Films which produced Fed Up, a documentary about spotlighting the addiction to sugar, to Margo Wootan, director of nutrition policy for the Center for Science in the Public Interest.
Kwak has previously been featured in Gluten-Free Living, when her recipes for a savory spring brunch appeared in our Spring 2012 issue. By then she had already been named one of Forbes magazine’s Top 30 under 30. She said that her love of cooking, which she learned from her mother, led her to develop Cup4Cup flour. “Cooking for others is how I express my love for family and friends,” Kwak explained. “I’m not gluten intolerant, but I love being able to set a steaming hot brioche in front of someone who maybe hasn’t tasted one in years.”
The story also included this recipe for Meyer Lemon Tart, which Kwak said was one of her mother’s favorite recipes.
MEYER LEMON TART
- 2 cups Cup4Cup flour
- 1/2 cup confectioner’s sugar
- 1 teaspoon ginger powder
- 1 cup butter, softened
Preheat oven to 350 degrees F.
Mix flour, sugar and ginger powder. Fold in butter until dough forms. Press the dough into a deep tart pan.
Bake crust for 15 to 20 minutes until golden brown
- 4 eggs
- 1 1/2 cups granulated sugar
- 1/2 cup Meyer lemon juice
- 1 tablespoon Meyer lemon zest
- 1/4 cup heavy cream
Combine eggs, sugar, lemon juice and zest. Beat until fully incorporated. Add cream and mix
Pour the lemon mixture over the pre-baked, cooled crust
Bake the tart for 20 minutes or until the topping is set.
Once cooled, sprinkle with confectioner’s sugar to finish.