Gluten Free

What is celiac disease?

Celiac disease is an inherited autoimmune disease. The symptoms are triggered
by “gluten”, the name given to certain proteins in wheat (including spelt and kamut),
barley, rye, and triticale (a cross between wheat and rye). In celiac disease, the
body’s immune system responds abnormally to gluten, resulting in inflammation and
damage to the lining of the small intestine, and reduced absorption of iron, calcium,
vitamins A, D, E, K, and folate.

A gluten-free diet is a diet that excludes foods containing gluten. Gluten is a protein found in wheat (including kamut and spelt), barley, rye, malts and triticale. It is used as a food additive in the form of a flavoring, stabilizing or thickening agent, often as "dextrin". A gluten-free diet is the only medically accepted treatment for celiac disease,the related condition dermatitis herpetiformis and wheat allergy. Additionally, a gluten-free diet may exclude oats. Medical practitioners are divided on whether oats are an allergen to celiac disease sufferers or if they are cross-contaminated in milling facilities by other allergens.

The term gluten-free is generally used to indicate a supposed harmless level of gluten rather than a complete absence. The exact level at which gluten is harmless is uncertain and controversial. A recent systematic review tentatively concluded that consumption of less than 10 mg of gluten per day is unlikely to cause histological abnormalities, although it noted that few reliable studies had been done. Regulation of the label gluten-free varies widely by country. In the United States, the FDA issued regulations in 2007 limiting the use of "gluten-free" in food products to those with less than 20 ppm of gluten. The current international Codex Alimentarius standard allows for 20 ppm of gluten in so-called "gluten-free" foods.

Gluten Free Foods

Several grains and starch sources are considered acceptable for a gluten-free diet. The most frequently used are corn, potatoes, rice, and tapioca (derived from cassava). Other grains and starch sources generally considered suitable for gluten-free diets include amaranth, arrowroot, millet, montina, lupin, quinoa, sorghum (jowar), taro, teff, chia seed, and yam. Various types of bean, soybean, and nut flours are sometimes used in gluten-free products to add protein and dietary fiber. Almond flour is a low-carbohydrate alternative to flour, with a low glycemic index. In spite of its name, buckwheat is not related to wheat; pure buckwheat is considered acceptable for a gluten-free diet, although many commercial buckwheat products are actually mixtures of wheat and buckwheat flours, and thus not acceptable. Gram flour, derived from chickpeas, is also gluten-free (this is not the same as Graham flour made from wheat).

Gluten Free Bakeries distributed by Bread Roots Inc

O'Dough's family of healthful, high quality, soft, gluten-free products began because we know that the health and wellbeing of your family is as important to you as ours is to us. We also know that although everyone loves baked goods, not all baked goods are good for us.Thus, our family has created our gluten-free line to bring your family an alternative - savory breads, buns, pizza crusts, and our delicious sweet cakes – all offering great taste, soft and wonderful texture, and wholesome, nutritious ingredients, from the heart.
So whether you simply want a great-tasting, healthier baked good, or you're intolerant of gluten, O'Dough's family of products offer yummy buns, breads and cakes that your whole family will enjoy.

At O'Dough's, we're happy to bring you great tasting baked goods that you can feel good about eating and sharing with your loved ones.Now, let's eat.

Circle of Life Bakery started in late 2004 as a division of Grainharvest Breadhouse Inc., with the goal to supply nutritious and tasty products to people with food allergies. All our baked goods are wheat free and most of them are gluten free as well, everything is produced in a separate facility, to insure that there is absolutely no cross contamination. Some years ago when people were diagnosed with allergies towards wheat and gluten (Celiac disease), the options of finding good tasting baked products were pretty limited. And that’s where the Circle of Life Bakery comes in to play to make a difference! Everything is made from scratch and we use only the best wholesome ingredients, to create healthy and delicious products. We refrain from using any additives and preservatives. But we do not just cater to people with food allergies; a lot of (non allergic) people over the years have come to appreciate our variety of cookies, muffins, bars and more, to support their healthy life style or simply because they enjoy them! Circle of Life stands for quality and our bakers are always dedicated to achieve that and also eager to continually expand the horizon in healthy food options.

Nature’s Own Bakery produces the highest quality organic and gluten free baked goods. With a product line developed, tested and tried over 14 years, it is fair to state that it’s line of breads Nature’s Organic Goodness is not only of the healthiest but the tastiest on the local market today. Through years of consistent hard work and dedication to quality, using only organic ingredients, sourdough as a leavening agent instead of yeast, and by integrating the most nutritious of whole grains such as Spelt, Kamut, and Rye as well as whole wheat. Nature’s Own Bakery has developed a niche product line that enjoys an excellent reputation, and loyal clientele and fast growing market reach.