The words “gluten-free” can feel a bit intimidating at first, especially when the lifestyle change is recommended, if not required. But, the truth is that living a gluten-free life doesn’t have to be so hard, and today it’s so much easier to adapt to a grain-free diet. Not only are eateries and grocery stores offering up more gluten-free options, but some places and brands are dedicated to the lifestyle entirely. What if we told you we found the gluten-free bakery of your dreams? Well….we totally did!
Breadblok is a gluten-free bakery for everyone. The bakery is organic, refined sugar-free, soy-free, and gum-free. Yes, all that good stuff! You can find Breadblok in Santa Monica, California, but don’t fret, they ship nationwide too. We know, we know—it’s almost too much good news to handle! The Frenshe team spoke to Caitlin and Celine Charlier of Breadblok to give you the full breakdown of everything you need to know about gluten-free baking. Ahead, you’ll learn more on flours, avoiding cross-contamination, and of course, the Breadblok process.
Gluten-Free Flours
The options are not slim to none. There’s a misconception that gluten-free foods are slim pickings, but when it comes to baking, you have plenty of different flours to choose from. You can use almond flour, brown rice flour, buckwheat flour, coconut flour, corn flour, millet flour, oat flour, quinoa flour, sorghum flour, teff flour, and white rice flour.
Advantages of Gluten-Free Flour
But, what’s the point? Well, the benefits are so worth it for anyone who is sensitive to gluten or has Celiac disease. “Not only is gluten-free baking healthier and better for your digestion, but you also get to play around with a vast array of flours and starches and create more flavor profiles than with conventional baking,” explains the Charliers. You’re not limited by the possibilities here!
You get to play around with a vast array of flours and starches and create more flavor profiles than with conventional baking.
The Breadblok Process
The gluten-free baking process can sometimes require different ingredients to give you your desired result. “We do not use gums at Breadblok; we prefer to use psyllium husk for our bread,” say the Chaliers. Psyllium husk is a form of plant fiber with prebiotic effects. “In addition to being gluten-free and gum-free, we are always organic, soy-free, and refined sugar-free.,” they add.
In place of gluten, people should either use gums or psyllium husk when baking bread. For an ideal texture and flavor, the Breadblok team recommends rice flours for the base and then following up with different flours like quinoa, chestnut, or buckwheat (yes, buckwheat is gluten-free!) for flavor. Overall, for grain-free baked goods, almond, cassava, and coconut flours are preferred.
Avoiding Cross-Contamination
One of the biggest concerns that people who live grain-free have is cross-contamination with gluten. “All of the equipment at our commissary is brand new and we don’t use ingredients that aren’t certified gluten-free or that aren’t supplied from dedicated gluten-free facilities,” say the Charliers. For baking at home, they suggest selecting ingredients that are certified gluten-free or that don’t contain any gluten whatsoever. You should also clean any surfaces and only use clean dishes before starting to cook/bake gluten-free. To be extra safe, they recommend keeping gluten-free ingredients separate from non-gluten-free ingredients in your pantry. Another pro tip: read the labels to ensure which flours should be stored in cooler temperatures.
Three golden rules
- Stick to the measurements. Gluten-free baking is not forgiving!
- It’s always better to bake with a combination of gluten-free flours and starches.
- Do not just substitute any gluten-free flour for any recipe that calls for wheat.