As from today, we have started to bake a small range of gluten-free breads consisting of a white sandwich loaf and a seed loaf. We will be adding more products as demand increases such as brownies, cakes and biscuits.
As the quality of the gluten-free flour was tantamount to us, we have chosen Domata Living Flour. The Domata Mill is a family-owned business representing four generations of experienced milling, blending, packaging and flour distribution. It has met the stringent requirements of the Celiac Sprue Association (CSA) as well as a Superior Rating from the America Institute of Baking and it has produced some excellent baking results for us in the bakery during testing.
Gluten is most often associated with wheat flour but can also be found in barley and rye. Baking without gluten can be challenging as gluten contributes the important properties such as the light and airy interior structure, the crust and the 'crumb'.
In order to replicate bread making without gluten, bakers have to use additives to provide the protein necessary to replicate gluten. Without these one would have a brick of bread instead of a loaf! The most common additives in gluten-free baking are eggs which replace many of the functions which gluten provides. In addition to eggs, we are also using xanthan gum which helps to bind and thicken the flour and add additional volume and texture.
Following gluten-free diets for health reasons has undoubtedly become popular, if not a little controversial. We have been looking at some fantastic websites such as La Tartine Gourmande which is devoted entirely to gluten-free cooking and which are a great resource for recipes and ideas.
We look forward to hearing feedback on our exciting new products as well as some input on what else we could include in our gluten-free range.
Please Note: Even though our gluten-free products are suitable for people suffering from Celiac disease, our kitchen and bakery is not a gluten-free area and so there is always the slight possibility of cross-contamination, no matter how small.
Please also note that Gluten-free baked goods can lose moisture and quality quickly. Wrap them tightly and store in the refrigerator or freezer in an airtight container to prevent dryness and staling.