Why Low Gluten?

Why Low Gluten? Why wouldn’t we add high gluten flour and use added gluten like every other bakery does? Is there really a big difference? Watch this video to get all your questions answered!

Why Low Gluten?

Learn Why We Choose to Stay Low Gluten. Learn What Gluten Is & Why Our Family believes so many people are allergic to gluten.

What is Gluten?

Gluten is the protein that is found in grains. In its natural form, it is paired with fiber, and all the other properties of the grain itself. In the state that God made it, it is digestible to the human body.

How do we know this? Wheat and gluten have been the staple of diets in most countries since the beginning of time. Bread has always been the “staff of life”. In the Bible it is referred to hundreds of times, and we also will realize that grains were one of the main sources of food.

Some will go as far as saying, All Gluten in America is toxic, but why is this? In farms that are not Certified Organic, the wheat and grains are sprayed with chemicals and pesticides. These toxins adhere primarily to the gluten (binder) of the grain. The seeds are also genetically modified, so their natural genetic makeup has been altered. The grain itself is already full of toxic chemicals, pesticides, herbicides, sprays, and more!

But even in organic applications, what has changed? When bread is tried to be made in large production, it must go through large machinery. Which we can’t do! Without adding dough conditioners, binders, emulsifiers, lecithin, and lots of added gluten, this is impossible.

The Big Problem

Large companies could not produce without these ingredients, so they add large amounts of added gluten and other ingredients that are not easily digested. Gluten in concentrated forms is very hard for the body to digest. We need the rest of the grain! Any person would agree that lettuce is healthy as a food, but if we tried to live on lettuce juice, do you think you would really be healthy or do you think your body would be lacking nutrition? We need all the foods that God has given us together, not just one food.

What’s more? Bread factories could not function with bread that takes 72 hours or more to rise! They need bread to rise in 20 minutes so production can be made!

When bread rises for 72 hours with the natural sourdough process, it breaks down the gluten even further, making it easy to digest. This is how all bread was made before commercial yeast and dough conditioners. In the Bible we see leaven referred to, which was what we now call Sourdough. All bread was made this way, and still is in many European countries, yet it is very hard to find bread that is made with a starter at all here in America.

This is why we make all of our bread with NO Added Gluten, dough conditioners or any junk. We’re proud of our ingredients! You weren’t made to eat factory food! Our mom cannot eat any other bread than those we make because our bread is Real!

Please note that this information is from our family’s experiences over the years of baking. We aren’t doctors at all so we cannot say what you can eat.

We recommend checking out the feedback of our happy customers to see what they are saying!

Thank you for choosing our family’s bakery! We look forward to baking for you soon! Don’t hesitate to reach out with any questions you may have! We love hearing from you!!