Gluten free bread - if I can do it why .......

I have an allergy to garlic, even the smell makes me sick. I once purchased sausages, straight from the manufacturers, that stated no Garlic. When they were delivered I opened the box and the smell of garlic was disgusting so I had to throw them in the outside bin and open all the doors.

I emailed the company and they apologised and said they knew about the problem as many customers had complained and they had found that a member of staff had used the sausage making machine that was for the use of garlic foods only by mistake and he should have used the machine that was for use of foods without garlic.

So, no matter how good the company who manufactures these special kinds of foods are there is always a chance of mistakes. If I had a serious, allergy I would never, ever trust my health to a restaurant, cafe etc. Even buying a bag of gluten free flour or an item that states peanut free has the possibility of being tainted so it is a minefield which ever way you look at it.

Is it me or just that it is now more widely known, but I cannot remember all these allergies in the 1940's and 50's and 60's, we ate everything that was put in front of us and none of my schoofriends were ever taken ill.

I get the cross contamination thing. But, I can go to lots of places and eat gf meals with warnings on the menu why not bread etc.

It may be to stop cross contamination with wheat products, which, I understand if you are coeliac can have a severe outcome with terrible pain and further difficulties. I know a gent who is coeliac and he has to have everything separate in his house and he takes his own stuff with him wherever he goes.

Promise sliced seeded and Warburtons (so called) sourdough bloomer are the only two loaves I’ll buy.

Blooming expensive though.

Supermarket gf bread is generally awful.

There aren’t any independent bakers near me so I make my own in the winter but buy from the supermarkets during the summer so I always have some gf bread in the freezer.

I do object to paying £3.80 for a loaf of bread just to get one with a decent flavour. The cheaper ones are horrible.

wildswan16

The difficulty for small bakeries is that they cannot guarantee there is no cross-contamination with wheat products unless they have totally separate preparation areas. If you are just intolerant to gluten then it would probably be ok. But for coeliac patients it could be disastrous.

I was going to book a local Italian restaurant for a meal and needed to know if they made gluten-free food. The answer was yes, but they were honest and said they only had one kitchen, so however careful they were, the flour from non-gf pizzas they made from scratch could be in the air so there might be a risk of cross-contamination.

The difficulty for small bakeries is that they cannot guarantee there is no cross-contamination with wheat products unless they have totally separate preparation areas. If you are just intolerant to gluten then it would probably be ok. But for coeliac patients it could be disastrous.

We have a very good local independent baker near us, and although I'm not sure if she does gluten-free bread, she certainly does gluten-free versions of some of her award-winning pies and cakes, and they're very popular.

I would imagine because of the risk of cross-contamination on their premises.

I make my own bread in my breadmaking machine. Our daughters in law always ask me to make them one so they can take some home with them. I buy the mix and yes you can get gluten free items whether packet mix or from scratch, I have done both.