Frequently Asked Questions
We have hundreds of gluten free customers who enjoy our bread. There are 3 reasons for this. 1) We use heritage wheat, which is an ancient grain. Heritage wheat has a much lower gluten content than modern day wheat. 2) All of our breads are fermented using naturally occurring yeast (often referred to as a sourdough starter). During the fermentation process the yeast feeds on the gluten, further reducing the gluten content. 3) We do not add any fillers, stabilizers, chemicals, or preservatives to our bread. Each loaf begins with 4 ingredients- heritage flour, filtered water, Himalayan salt, and our starter. All this makes for a highly digestible loaf that does not irritate the digestive system and spike blood sugar levels like conventional bread.
We live in exciting times as people become conscious about our food supply! We encourage everyone to trace things back to the source when determining if a food is supportive or not. Ancient grains are getting a lot of attention because they have never been hybridized or genetically modified. Your body has a much easier time processing them- but be sure that these grains have been grown organically and are not contaminated with pesticides, which disrupts the body. Fresh milled wheat is a wonderful thing, but only if it is organically grown heritage wheat. Freshly milled conventional wheat is still conventional flour.
Heritage wheat is a name for wheat that has not been hybridized. There are many varieties of heritage wheat, such as the most common being Red Fife. Heritage wheat falls under the category of ancient grains- spelt, quiona, einkorn, farro, and others you may have heard of. We exclusively use heritage wheat from Sunrise Flour Mill, a local milling company located in North Branch, Minnesota.
We will share with you a generalized answer, because we believe each body is unique. Commercial wheat was hybridized in the last 50 years in an effort to to increase yields and create a pest resistant hearty wheat with a long shelf life. This was done in effort to minimize world hunger- in fact the creator Norman Borlaug won the Nobel Peace prize in 1970. However these new strains of wheat, which were never tested on humans, contain not only more gluten, but also new strains of gluten unfamiliar to the body. Two other factors contribute to the surge in discomfort from consuming wheat products : the use of chemical pesticides and the over-consumption of highly processed wheat based foods in the American diet.
Stored correctly, it will last 4-5 days on your counter-top. Our bread will not mold- but it will dry out. Correct methods of storage included a linen bread bag or a paper bag. Do not use plastic as it will make the bread sweat and ruin the crust!
The most common scenario we hear from first time buyers is that the bread gets too hard to cut through. If that happens just wet the bread with water using a spray bottle and put it in the oven to re-hydrate the crust. Viola! You will have a warm crusty loaf to enjoy.
We recommend slicing any bread you will not eat in the first few days after purchasing your bread and storing them in the freezer in a plastic bag. You can toast the frozen bread or thaw at room temperature when you are ready to enjoy. Bread stored this way will last 4-6 weeks.
Yes! We are developing an online system to ship to the continental US. In the meantime, please email your orders to firstname.lastname@example.org or call us at 612-405.8910.