Tags: bread, coeliac, Supermarket
Unlike my co-blogger Lucy, I am not a very inspired baker. I want someone else to do it for me. That means that at the moment, my only gluten free bread source is the supermarket.
The problem with their loaves is that they have food additives I’d really prefer to dodge. So I have been hunting around for an alternative source.
There are some wonderful specialist gluten free bakeries out there but none near me and for some reason, I just don’t fancy ordering bakery goods online. So I figured the mainstream bakery franchises were my best bet.
I checked out Bakers Delight first. No luck. According to its website, as its bread is all baked onsite, the risk of contaminating a gluten free loaf would be too high. Brumby’s, on the other hand, started offering a gluten free, dairy free, preservative free loaf last September to franchisees who request it. It is sealed to prevent cross-contamination and frozen to preserve freshness. I’m keen but my local store has yet to take up the offer.
The cross-contamination risk is a big issue for traditional bakers given the intense reaction some people can have to even the tiniest amount of gluten. This, however, has not deterred Muffin Break, which offers a small selection of gluten free muffins and these are baked onsite. This issue is apparently addressed within its franchisee training according to its HQ, and its website says it follows strict procedures to ensure its products are gluten free.
Likewise Sparkle Cupcakery in Surry Hills in Sydney bakes both in the same location. It says on its site that it bakes its gluten free cakes first in the morning to reduce the number of flour particles in the air.
So the treat makers, it seems, have more appetite for risk than their doughy counterparts. Cake for brekkie kids?