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Sourdough Bread is Not the Culprit

We often, and several times each Saturday at the Penticton Farmers Market, are overheard answering some passers with “Sorry, our bead is not gluten free.”

Sourdough Breadmaking - Curtesy CBC
Sourdough Bread Making – Courtesy CBC

Like William Davis we would be cazillionaires if we jumped on the gluten free bread band wagon… only you can’t bake gluten free bread. Some try and some even achieve a modicum of success but for farmersdotter gluten free bread is something unauthentic. Akin to Barbie Dolls. While the idea is great it is somewhat unrealistic… and it tastes horrible too.Barbie Q - Courtesy

Barbie Q – Courtesy

So why is there this misunderstanding surrounding bread and gluten. Who or what is to blame. Perhaps William Davis with his book Wheat Belly is a good start. Holy schmoly what a money making machine that is.

Anyway, before you buy into the whole wheat schmelly belly thingy quickly look at the recent CBC article Sourdough Bread Making Cuts Gluten Content in Baked Goods

Like us we think you’ll begin to suspect commercial yeast and the commercial bread making process as the culprit. Its a Wonder they call that bread.

By the way the CBC article makes mention of baking bread for one hour at 500f degrees. Like holy hockey puck batman. We think it highly unlikely a baker would profess that. Although it is a strange and wonderful world out there.

Our oven averages 500f degrees. We steam the chamber twice in the first 10 minutes of baking and at 500f degrees the bread is in the oven for a total of 18 to 20 minutes tops. By that time it has reached an internal temperature of at least 210f degrees which is what you want. Anywhere between 210f-214f. Anything more than that is over baking. Period.

And depending on the type of bread we will also bake at or just below 450f degrees. Even at that low temperature, in our oven, our bread is fully baked within 23 to 25 minutes.

Always use an instant read thermometer to be sure. Remember an internal temperature of 210-214f degrees is all you need for fully baked bread. And occasionally dip your instant read thermometer in boiling water to check for accuracy. It should read 212f… just like your bread!

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On Gluten Free

Gluten free. At what cost?

Gluten Free
Gluten Free

There are a lot of gluten intolerants out there. As we zoom around the neighbourhood peddling our bread and products there seems more people who purport a sensitivity to gluten. First off full blown gluten sensitivity, properly diagnosed as celiac disease is serious stuff but the whole gluten free movement smacks of a trend.

Gluten libertarians will confess they are not celiac but have gluten sensitivity. We have briefly written on this subject so we won’t repeat ourselves here. Most recent gluten free converts will impart a sincere desire to improve their health by eliminating gluten from their regime as integral to adopting a better diet. Trend or no thank God there is a growing awareness to improve ones diet.

But at what cost? There is a myriad of gluten free recipes which are excellent at eliminating gluten from a diet but not everyone is in a position to prepare each recipe at home from scratch.  So one must rely upon ready packaged foods from a local purveyor to acquire gluten free products.

This is where the real cost is revealed because some gluten free alternatives include alarming amounts of GMO additives primarily from corn and soy. Most corn and soy based foods are made with GMO.

No one is sure of the risks involved in eating a diet containing GM corn and soy but a recent report from The Guardian indicates feeding GM corn to rats resulted in an increase of developing tumors, organ damage and premature death.

Until comprehensive product labeling legislation is introduced to illuminate GMO ingredients choosing gluten free products requires you to assume that if the label mentions corn or soy there is an 85% probability the product is GMO.

Recommended reading on the Rise of Gluten Intolerance, Gluten Free Information and Genetically Modified Foods