We offer three categories
of bread for those with wheat sensitivities:
Sprouted, Soaked, and Sourdough Fermented Breads
These breads are still 100% wheat, but some people believe that
soaking, sprouting and sourdough fermenting produce bread that
is more easily digestible with additional nutrients (See note below).
Organic Whole Wheat Sourdough:
The tangy flavor of sourdough in a 100% whole wheat bread.
Available Tuesdays and Thursdays after 1 p.m.
* Freshly stone ground organic 100% whole grain wheat,
filtered water, solar sea salt, sourdough culture.
Golden Whole Wheat:
The light texture and color combined with the rich
flavor of this bread make it a favorite with kids and adults alike.
The techniques of sprouting the grain and soaking the flour produce
the flavors and texture as well as improve some nutritional aspects
of this versatile loaf. Click here to
see our golden wheat page.
Wednesdays and Fridays after 1 p.m.
* Freshly stone ground 100% whole grain wheat,
filtered water, local honey, fresh yeast, dairy whey, solar sea
salt. Available
Wheat-Free Ingredient Breads
These breads still contain gluten. Spelt has a different kind of
gluten makeup, and rye has much less gluten than wheat.
Organic Spelt:
This rich, slightly sweet and nutty loaf is a great
all-purpose toast and sandwich bread
Available Tuesdays, Thursdays and Saturdays after 10 a.m.
* Freshly stone ground organic 100% whole grain
spelt, filtered water, local honey, fresh yeast, solar sea salt (May contain
traces of wheat).
Organic 100% Spelt Seed Bread (Woodstock):
Wednesdays
after 10 a.m.
Organic 100% Whole Grain Rye Sourdough:
An unusual European-style dense and tangy loaf, great toasted with
cheese or butter and jam. Makes a wonderful open-face sandwich!
Available Wednesdays and Fridays after 1 p.m.
* freshly
ground organic 100% whole grain rye, filtered water, celtic sea salt,
sourdough cultures
(may contain traces of wheat).
Technical Note:
Soaking, sprouting and sourdough fermenting
grains is believed to enhance mineral availability, increase
vitamin quantities (especially B vitamins), and improve digestibility
by breaking down gluten.
Sources: Popular Press: Nourishing Traditions
by Sally Fallon; Technical Journals: Prolonged Fermentation
of
Whole Wheat Sourdough Reduces Phytate Level and Increases Soluble Magnesium,
j. Agric. Food Chem.
2001, 49, 2657-2662; Effect of Different Fermentation Time and Baking on Phytic
Acid Content of Wholewheat
Flour Bread, Asian Journal of Plant Sciences 2 (8): 597-610, 2003. |
Gluten-Free Ingredient Breads
To provide our customers with
a well rounded menu with options for every need, we've developed
a line of rice flour prodcuts for the gluten intolerant*
Because this is a unique product, it will only
be available on Wednesday evenings after 4:00 p.m., as well as
on Thursdays & Fridays. We encourage customers who are interested
to call in orders by Wednesday mornings (or place a standing
order) so we can bake accordingly! At present, we are baking
the following:
Multi-Seed Bread:
Brown rice flour, tapioca flour, cornstarch, filtered
water, eggs, butter, pumpkin seeds, sunflower seeds, cornmeal,
fresh yeast, organic evaporated cane juice, millet, poppy seeds,
potato flour,cider vinegar, xanthan gum, sea salt.
Raisin Cinnamon Bread:
Raisins, brown rice flour, tapioca flour, cornstarch,
filtered water, eggs, butter, fresh yeast, organic evaporated cane
juice, cinnamon, potato starch flour, cider vinegar, xanthan gum,
sea salt.
Whole Grain Native Rice Grass Loaf:
Tapioca flour, cornstarch, Montina rice grass flour,
brown rice flour, buttermilk, filtered water, eggs, butter,
organic evaporated cane juice, honey, fresh yeast, potato flour, xanthum gum,
gelatin, sea salt, apple cider vinegar.
Sandwich Bread:
Brown rice flour, tapioca flour, cornstarch, filtered
water, eggs, butter, fresh yeast, organic evaporated cane juice,
potato starch flour, cider vinegar, xanthan gum, sea salt.
Cranberry Orange Scone:
Rice flour, tapioca flour, butter, orange juice,
organic evaporated cane juice, sweetened dried cranberries, eggs,
buttermilk, baking powder, baking soda, xanthan gum, crystallized sugar (topping).
What
is Gluten?
Gluten is usually defined as an elastic
protein that remains after the starch is washed away
from a wheat flour dough. Through mixing and kneading,
gluten bonds are developed to produce a cohesive dough;
it might be called the sticky “glue” that
keeps a loaf together! While only wheat and any form
of it (including durum, semolina, spelt, kamut, einkorn,
and farois) is considered to have true gluten, many
other grains contain small amounts of gluten that may
also affect the gluten-intolerant (rye, barley, triticale,
and possibly oats). |
Celiac
Disease (CD):
Celiac disease, also referred to as
gluten intolerance or celiac sprue, is a chronic, genetically
inherited disease that affects 1 in every 133 people
in the United States. The individuals inability to
digest gluten, the proteins found in wheat, results
in damage to the small intestine, interfering with
the absorption of nutrients. (The “villi”,
tiny, hair-like projections in the small intestine
that absorb nutrients from food, shrink or disappear
when gluten is introduced.) If left untreated, CD may
result in malnutrition as well as many other nutritional
and immune related disorders. |
* A
Word of Caution
While we are careful to contain our ingredients
and wash our equipment before making our products for the gluten
intolerant, we urge those with gluten sensitivities to proceed
with extreme care! We are primarily a wheat and spelt bakery,
and as such those ingredients are milled and used daily in
our store. It is likely that traces of wheat may be in our
gluten free products and, depending on individual levels of
risk, may not be suitable for everyone who is allergic to gluten!
To learn more, visit www.celiac.com, www.celiac.org or www.gluten.net
where information for this article was obtained. For the local
support group, visit http://www.glutenfreeway.info |
