Gluten-free Baking

I offer gluten-free baked goods for sale each week on Wednesday on a first-come first-serve basis.   All of the baked goods are gluten-free, some are also dairy-free and egg-free, and are baked in small batches by me.

Starting Wednesday, June 2, 2010 until August 25, 2010, I will be selling my gluten-free breads, cookies and muffins at the Mayfair Market on Wednesday evenings (4:00 pm – 7:00 pm) EXCEPT FOR WEDNESDAY JUNE 23rd.  For the product list of baked goods available at the market, please see the attached list:  Mayfair Market gluten-free product list. You can order off this list and arrange for pick-up at the market, or come and see us at the market and find out what we’ve been baking that week   (Please note that I will not be baking all of the items every week).

If you would like to order any other baked goods, these will still be available by special order.  The comprehensive list  glutenfree baking list outlines ingredients and prices.  If you are interested in making a special order, via email (janice@realfoodmadeeasy.ca) or on Twitter (@toots11) to let me know what you would like, and to arrange drop-off or pick-up.  I also bake custom orders, so if you are craving something specific that is not on the list, give me an email with your request.

My kitchen is not an exclusively gluten-free kitchen, but I do take extra efforts to minimize cross-contamination and ensure a safe food-product.

• Wednesdays are designated as gluten-free baking days.   No gluten-based food is baked or prepared on those days, and all equipment and surfaces are rigorously cleaned in advance.  If I am baking special orders on days other than Wednesday, I also set the kitchen up for gluten-free only foods.
• I use separate baking pans, measuring cups, and mixing implements for baking gluten-free goods. These do not come in contact with any flours or ingredients that might contain gluten.
• All gluten-free flours are stored in sealed containers to avoid any cross contamination.
• I maintain designated “gluten-free” containers of common baking ingredients such as yeast, baking soda and baking powder, to minimize the risk of cross contamination.

While I take every effort to minimize cross contamination, I cannot guarantee that all traces of gluten will be eliminated, therefore, if you have severe gluten intolerences or have severe celiac symptoms, and you wish to have gluten-free baked goods, you can always contact me about options for producing baked goods in your own kitchen.

NEW IN OUR BAKING MENU!  “Whole grain” Timtana bread (8 1/2″ x 4 1/2″ loaf)

This loaf is made entirely with Timtana flour, and is a very close match for the 100% home-baked whole-wheat loaf that I make using Red-Fife wheat flour!  It has a great bouncy texture, is nice and moist (not crumbly!) and keeps quite well for a few days.  The Timtana flour, made from timothy grass seeds, is gluten-free, grown in fields that have been growing only gluten-free crops for several years now.  I’ve been enjoying this bread for a couple of months now, and figured it was time to share!

Ingredients: Timtana flour, Almond milk, Xantham gum, Salt, Yeast, Grapeseed oil, Eggs, Cider Vinegar, Sugar or Honey

Cost: $8.00 per loaf