Kansas City, is known for its barbecue. The cattle drives from Texas ended here and farmers brought their pigs and poultry for delivery to points to the east. This diverse food stock combined with a molasses rich sauce put Kansas City at the top for barbecue. But this rich heritage does not allow those with modern health concerns to participate.
"I had a customer needing to stay on a gluten free diet. She also needed a sugar alternative but wanted a natural sweetener", Nina explained. “She grew up with a love of Kansas City barbecue and was very frustrated with alternatives in the market. She came to me for help.“
How do you replace sugar and molasses when that is the backbone of Kansas City sauce? Nina found and used agave nectar. Agave nectar comes from the agave plant, grown in the US Southwest and Mexico. It is sweeter than sugar and can be used in most forms of cooking and baking. It has a much lower glycemic index and glycemic load than table sugar. The trick was to find the right blend of agave nectar and then combine it with the right ingredients to give you that truly Kansas City taste and texture. Nina also was able to make the sauce gluten free by avoiding the gluten based starches used by traditional bottlers for thickening and stabilization of their product.
Every barbecue usually has french fries or hot dogs for the little ones. So, of course, ketchup is also on the barbecue table. Pure, simple, naturally sweetened and gluten free. Perfect for those with special dietary needs without sacrificing the taste.