Let’s talk gluten!
We’ve seen your requests, we are aware of the dietary needs, and we think it’s worth a conversation.
First, a couple of disclaimers, and some FAQ:
The stringy fibers you’re seeing here are due to gluten.
None of our foods are suitable for someone with a life-threatening wheat or gluten allergy. Because…
We use wheat and wheat based products in a 600 sq foot building with no room divisions. It is virtually impossible for us to assure someone that cross-contact hasn’t happened.
The breads and sweet treats we make are primarily wheat based, which means they contain gluten. However…
Some gluten-sensitive individuals find that sourdough based breads are easier on their digestive systems.
We are not trained health-care professionals, just science-based food nerds who know a thing or two about our craft.
With these things in mind, let’s get into it!
What is gluten?
Gluten is a protein that is present in wheat and a few other grains like, rye, barley, triticale, etc. It’s a critical element in traditional bread making. It helps bread rise, and gives it the chewy, springy texture. Unfortunately, not all bodies like processing it.
Kinds of gluten-intolerance
Refer back to disclaimer #5. With that, there are a few well-known types of gluten-intolerance that people tend to experience.
The worst being a true wheat/gluten allergy. Sufferers are often diagnosed with celiac disease. From what I have read, there can be varying intensity in symptoms, but none of them are pleasant and in some cases they can be life threatening. Celiac disease is an auto-immune disorder where gluten damages parts of the intestine and can result in other short and long-term effects on health and quality of life.
For a long-time doctors and researchers, even food scientists, didn’t realize that there is a middle ground between a wheat allergy and no intolerance or sensitivity at all - but there is. * Gluten-intolerant friends enter the chat. *
Gluten-intolerance is a food sensitivity. Gluten-intolerance and gluten-sensitive are often used interchangeably. It generally doesn’t come with life-threatening side-effects of celiac disease and it is not an autoimmune disease, but it can make eating gluten uncomfortable. Folks who are gluten-intolerant may get an upset stomach, dry skin, or even some brain fog, among other things. I’ve even heard of it making people’s mouth itch terribly. Notably though, a gluten sensitivity does not do the intestinal damage that a wheat/gluten allergy does.
There are also folks who prefer not to eat gluten as a health choice, based on perceived benefits, that is unrelated to an allergy or sensitivity.
Soft fluffy texture of our sourdough sandwich loaf, thanks to gluten!
Why sourdough changes things
Sourdough is fermented. Which fundamentally, means that a given compound is broken down by yeasts, bacteria, and other wee beasties to transform things into other compounds and chemicals.
In the case of sourdough, starches and proteins (gluten) get broken down by the fermentation process and it results in the warming of the starter or dough, as well as the release of carbon dioxide gas. This is why you can visually tell a sourdough starter is active; you can literally watch it bubble with life.
All of the sourdough bread what we ferment at Lou’s Loafs is a labor of 48 to 72 hours. We start by feeding our sourdough starter. It rises into what is called levain - this is typically an 8 to 12 hour process. We feed it in the evening and come back in the morning to an active and bubbling starter that’s ready to get to work. From there we craft it into each recipe. Depending on what is being made, it will undergo several stages of proofing (the period of time where the bread rises), before it is ultimately baked and packaged.
Fermentation is occurring throughout this process. Each time we feed the colony of organisms they are jump started and it all continues. Fermentation will slow and level out once the food sources in a given dough are consumed. Right before that point the dough has risen from the carbon dioxide and we are ready to bake. If you allow it to continue your bread can overproof and impact textures, appearances, and overall bread quality.
What does this mean for gluten-sensitive folks?
First and foremost, we trust that you know your body best. If you know you have celiac disease or a serious wheat-allergy, we would recommend you work with your providers before trying any wheat products.
If you are interested in trying wheat products as a gluten-sensitive person, consider sourdough. Because of the fermentation process we talked about above, there is evidence that it may be tolerated by folks who are sensitive to the protein. While we can’t guarantee any particular results or bodily reactions, some of our regulars are gluten-sensitive and report amazing results and utter enjoyment with our breads and baked goods.
Great, but are you going to make non-wheat products?
The simple answer is yes, eventually and periodically, but the truthful answer is that it’s not a top priority. While we understand that there is increasing interest in gluten-free products and we empathize with folks struggling with gluten sensitivities and life-threatening gluten illnesses, we are not suited for those folks even if we had an extensive wheat-free menu.
Our top priority is to make sure all of our pastries and sweet treats join the sourdough family with updated recipes, so that our customers can experience the delicious taste and easy digestibility of sourdough across all of our products.
Without the presence of gluten, creating a truly tasty and enjoyable bread or pastry can be challenging. We’ll give it a go occasionally - but the heart and soul of our business is working with traditional wheat-based sourdough. And there are so many wonderful gluten-free based businesses in Southern Oregon. Not only do we want them to be able to shine in their craft, but we want to excel at ours.
Here is a list of bakeries you might want to check out in the Rogue Valley that either specialize in gluten-free or have a hearty selection available:
Bright Star Bakery - Find at farmers markets across the Valley (Ashland, Medford, Grants Pass) - They primarily focus on deserts and sweet pastries like cookies, scones, sweet loaves, etc.
Organicos - Storefront located at 4495 S. Pacific Hwy #420, Phoenix, OR 97535, you can also find their products in markets and restaurants across the Rogue Valley, greater Oregon, and Northern California. - They offer a variety of loaf breads, sweet breads, buns (several different shapes), sourdough bagette, and even pizza crust!
Paulazzo Pasticceria - Find at farmers markets across the Valley (Ashland, Medford, Applegate, Jacksonville) and at various stores. - Cakes and cupcakes are their jam!
Vida Baking Co - Storefront located at 149 N Pioneer St, Ashland, OR 97520 - Brazilian inspired bakery and eatery featuring pão de queijo in various shapes, sandwiches, pastries, loaf breads, crackers, etc.
Got it! What sourdough products do you offer?
Currently all of our breads are sourdough and many of our sweet treat also contain sourdough.
Breads:
Sweet Pastry:
As always, if you have any questions about the products we make or the ingredients we use, I encourage you to reach out.
-Lou