Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

New gluten-free Casein Free Bakery!


ThatlldoGyp

Recommended Posts

ThatlldoGyp Rookie

NEW CASEIN FREE and gluten-free Bakery! Organic and free trade to boot, so totally guiltless and indulgent and safe!

Just had some of the brownies and they are to die for! Wonder if we can wrangle a cook book out of them at some point? You can order online!

Go here for the website, hope this doesn't count as inappropriate advertising! But man are these brownies good!

Open Original Shared Link

Has anyone else tried them? I am going to find out more about them, but the area code is central Pennsylvania.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Guhlia Rising Star

They are located in Bellefonte, PA. $50 for a dozen brownies???

jayhawkmom Enthusiast

$40.00 for a dozen cookies? No thanks!!

sarahg Newbie

Hello,

I am the owner of Molasses Bakery and I would like to respond to the question about our prices. The cost of our cookies and brownies comes from the use of premium, organic ingredients.

Someone asked if I thought I could produce the same desserts using cheaper ingredients and I told them no way. If you've ever tasted organic walnuts vs. the conventional baking walnuts, there is no contest. Organic brown sugar is in a different league than the standard processed brown sugar. "Standard" brown sugar is really just white table sugar with molasses added back into it, as opposed to the rich, sticky molasses sugar that results from minimal processing of real, organic brown sugar.

These desserts are gourmet and should be compared more with what you might order after a nice dinner out than what you would buy in a box at the grocery store. I know my husband and sister in law, who are both celiac, were desperately missing that experience of ordering something truly rich and delicious from an upscale bakery or nice restaurant until I began producing these desserts. For many celiacs in much of the country, if you want an amazing dessert you have to make it yourself or you're out of luck. I was very excited to put something out there for celiacs when they need more than just a sugar fix, when they need something truly delicious.

Hope this sheds some light on why we price our cookies and brownies this way.

Sarah Guillard

Owner, Molasses Bakery

www.MolassesBakery.com

home-based-mom Contributor

Hi, Sarah, and thank you for the explanation. It does make sense. However, when it comes to choosing between a plate of brownies and half :o a tank of gas in order to get to work or get the kids to school, I'm afraid the gas wins every time.

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,342
    • Most Online (within 30 mins)
      7,748

    Setb1210
    Newest Member
    Setb1210
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • trents
      My reaction to a gluten bolus exposure is similar to yours, with 2-3 hours of severe abdominal cramps and intractable emesis followed by several hours of diarrhea. I don't necessarily equate that one large exposure to gluten with significant intestinal lining damage, however. I think it's just a violent reaction to a what the body perceives to be a somewhat toxic substance that I am no longer tolerant of because I have quit exposing myself to it regularly. It's just the body purging itself of it rather than an expression of significant damage. Before diagnosis, when I was consuming gluten daily, I had little to no GI distress. I was, for the most part, a "silent celiac". The damage to my small bowel lining didn't happen all at once but was slow and insidious, accumulating over a period of years. The last time I got a big shot of gluten was about three years ago when I got my wife's wheat biscuits mixed up with my gluten-free ones. There was this acute reaction after about two hours of ingestion as I described above. I felt washed out for a few days and fully recovered within a week or so.  Now, I'm a 74-year-old male. So, I'm not worried about being pregnant. And I don't want to contradict your physicians advice. But I just don't think you have done significant damage to your small bowel lining by one episode of significant gluten ingestion. I just don't think it works that way.
    • Skydawg
      Wondering about some thoughts on how long to wait to try to get pregnant after a gluten exposure?  I have been diagnosed for 10 years and have followed the diet strictly. I have been cross contaminated before, but have never had a full on gluten exposure. I went to a restaurant recently, and the waiter messed up and gave me regular bread and told me it was gluten free. 2 hours later I was throwing up for the whole evening. I have never had that kind of reaction before as I have never had such a big exposure. My husband and I were planning to start trying to get pregnant this month. My dr did blood work to check for electrolytes and white blood cells, but did not do a full nutritional panel. Most of my GI symptoms have resolved in the past 2 weeks, but I am definitely still dealing with brain fog, fatigue and headaches. My dr has recommended I wait 3 months before I start to try to get pregnant.   I have read else where about how long it can take for the intestine to fully heal, and the impacts gluten exposure can have on pregnancy. I guess I am really wondering if anyone has had a similar experience? How long does it take to heal after 1 exposure like that, after following the diet so well for 10 years? Is 3 months an okay amount of time to wait? Is there anything I can do in the meantime to reduce my symptoms? 
    • ShadowLoom
      I’ve used tinctures and made my own edibles with gluten-free ingredients to stay safe. Dispensary staff don’t always know about gluten, so I double-check labels or just make my own.
    • Scott Adams
      It's great to hear that there are some good doctors out there, and this is an example of why having a formal diagnosis can definitely be helpful.
    • RMJ
      Update: I have a wonderful new gastroenterologist. She wants to be sure there’s nothing more serious, like refractory celiac, going on. She ordered various tests including some micronutrient tests that no one has ever ordered before.  I’m deficient in folate and zinc and starting supplements for both. I’m so glad I decided to go to a new GI!
×
×
  • Create New...