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That is the name of a bakery here that is gluten-free: no wheat, rye, spelt, barley, or oats in their products.
The owners of the bakery, Pam and Rick Hasty, opened the bakery about two years ago. After their daughter was diagnosed with celiac disease, they spent several years creating and perfecting recipes for baked goods sans gluten. The bakery is the result of all their hard work. But we’re the ones who really get to benefit.
I don’t know about you but I sure miss having fresh bread that is BTD friendly, or at least mostly friendly. They use many types of grains in their breads such as amaranth, quinoa, millet, teff, tapioca, sorghum, flax seed meal, potato flour, etc. but the primary ingredient in almost every recipe is brown and/or white rice flour. And this bread is anything but dry and crumbly - so moist I can hardly believe it!
The bread choices keep growing too. Just today I picked up some Jalapeño/Cheddar bread. There is also Cinnamon, Cinnamon Raisin, Rice/Garfava, a whole line of Montina breads - a new flour based on an old grain, Indian wheat grass.
But that’s not all. They also carry crackers, croutons, hotdog and hamburger buns, cakes, cookies, pies, muffins, focaccia...all gluten free. My favorite are the cheddar crackers - made from rice flour and almost completely B BTD friendly, except for the xanthan gum, one of the last ingredients.
But you can’t buy their products in any of the large health food stores in town, they only sell to small, owner-operated stores, one of the many, many reasons to shop at locally owned markets. You can find things there, especially fresh things, that you can’t get elsewhere. Local businesses tend to do business with other local businesses. It’s a good thing.
So seek out and patronize the local businesses in your area that cater to healthy eating and lifestyle habits. Get to know the owners and let them know what you are looking for in food choices. You never know, they might create a recipe just for you.
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