Or, how not to maintain credibility as a gluten free food manufacturer.
Recently, I got an email from a Meg at Gluten-Free Boulangerie who recognized that one of my recipes was used without credit on Udi’s site.
Some interesting “similarities” to my hot cross buns recipe posted on Udi’s:
- Sorghum flour bread blend (using same ratio blend)
- Same ingredients, using identical amounts
- Covering dough and refrigerating overnight
- Next day addition of 1/4 teaspoon yeast dissolved in 1 tablespoon of water, stirred into dough
- Proofing dough in a 100 degree oven for a few minutes before baking
Two sentences on Udi’s site describing how to manage the icing (step 8) are identical to directions on another gluten free post for gluten and dairy free hot cross buns.
Recipe ingredients are not subject to copyright. The use of a specific technique, and common sense/good manners all point toward crediting the original recipe or recipes. Rewriting some of the instructions does not cut it.
If that weren’t enough, Udi’s used a stock photo that appeared on The Kitchn’s post “Why We Eat Hot Cross Buns at Easter.” Only without crediting the photographer, Gordon Bell or shutterstock. It’s a lovely photo, but wouldn’t you expect a gluten free company to include a gluten free photo (or at least pay for the use of a stock photo)?
I contacted Udi’s about this on Sunday. Right now I’m waiting for a call. I won’t hold my breath.
How hard is it to attribute a recipe or write “inspired by ______”?
Actual gluten free hot cross buns made from this recipe