Search the Community

Celiac.com 06/26/2023 - Take some of the stress out of back-to-school lunch for your gluten-free kids. When you pack a sandwich on Little Northern Bakehouse White Wide Slice bread, you’re giving them a lunch with all the joy of the real thing—gluten-free AND allergy-friendly. With its fluffy, kid-friendly texture and sizeable slices made with sandwich-making in mind, White Wide Slice proves going without gluten doesn’t mean giving up great taste or settling for a smaller slice. But don’t let that softness fool you. Where the dust-dry breads in the not-so-distant gluten-free history books crumbled like chalk under pressure and failed to support the simplest fillings, Little Northern Bakehouse White Wide Slice loaf aces every school lunch test. These tender slices have the strength to stand up to serious sandwich stacking—or a vigorous bounce around the playground inside your kid’s backpack before the morning bell! (And the substance to satisfy triple-decker teenage appetites, too). On top of being deliciously gluten-free, our White Wide Slice bread is plant-based, Non-GMO Project Verified, and allergy-friendly. With no peanuts, tree-nuts, milk, eggs, wheat, soy, coconut, or sesame, these school-safe slices are perfect for building packable lunches that appeal to kids, picky preteens, and grown-ups alike. School can be tough for gluten-free kids and kids with food allergies—and their parents, too. When you pack a nut-free butter and jam sandwich made with Wide White Slice, you’re giving your kids a lunch that looks (and tastes) just like their friends’ and classmates’ lunches. And that means they can enjoy a moment of freedom to just be a regular kid with a non-weird lunch. And you can send a lunch box love note they can read no matter what grade they’re in. Helping you take the stress out of back-to-school lunch for you and your kids doesn’t end with our gluten-free, allergy-friendly White Wide Slice bread. LittleNorthernBakehouse.com has a library full of recipes, sandwich-packing tips, lunchbox inspiration—and ideas for breakfast, after-school snacks, weeknight dinners, and dessert, too! So, whether you’re packing the first lunch of the school year, or you’re serving strawberry jam on spotlessly white bread for a teddy bear picnic playdate, Little Northern Bakehouse has you covered. Find Little Northern Bakehouse near you.

Celiac.com 08/09/2021 - Improving the quality of shelf stable gluten-free bread is an ongoing mission, and psyillium husk powder has shown some early promise. A team of researchers recently set out to assess the ability of psyllium husk powder to improve the quality and shelf life of gluten-free bread. The research team included Camilly Fratelli, Fernanda Garcia Santos, Denise Garcia Muniz, Sascha Habu, Anna Rafaela Cavalcante Braga, and Vanessa Dias Capriles. They are variously affiliated with the Department of Biosciences, Institute of Health and Society (Campus Baixada Santista), Federal University of São Paulo, Rua Silva Jardim, Brazil; the Department Research, Pro Rectory of Research and Post-Graduation, Federal University of Technology in Paraná, Brazil; the Department of Chemical Engineering, Campus Diadema, Federal University of São Paulo in Brazil. The researchers tried gluten-free bread mixtures containing about 3%, 7%, and 17% psyllium by flour weight. They then compared the performance of their bread to control gluten-free bread and to wheat bread. Using a 10-cm scale, they measured crumb moisture and firmness, microbial safety, and sensory acceptability at 0, 24, 48, and 72 hours after production. They found that crumb firming was common during the storage period, especially for the control gluten-free bread, which had a crumb firmness eight times higher than the wheat bread. Psyllium husk reduced the crumb firmness by 65–75% compared with control gluten-free bread over the 72 hour storage period. The mixture containing 17% psyllium husk showed the longest delay in bread staling, and was well accepted during 72 hours of storage, with acceptability scores for aroma, texture, and flavor resembled those of wheat bread. The results showed that the addition of approximately 17% psyllium husk yielded gluten-free bread with structure, appearance, texture, and acceptability similar to wheat bread, with delayed bread staling during 72 hours of storage. The research team suggests that this approach might yield softer, chewier, better tasting gluten-free breads that stay soft longer. Read more in Foods 2021, 10(5), 954

Celiac.com 11/26/2022 - Longing for soft, warm and delicious gluten-free breads? Then consider a bread machine, one of the most popular kitchen appliances—perfect for our home made gluten-free breads. When you think of it as a small oven, free of drafts and temperature changes it is easy to understand how it can turn out beautifully risen breads with great texture and remarkable taste. There are many benefits to using a bread machine, including: Frees up regular oven for other uses Keeps kitchen cooler Saves money on electricity Move it around the kitchen, put it in your camper or take it to your dorm Avoids cross contamination Lends itself to creativity in the kitchen Safer for younger family members to use Less expensive than purchasing a second oven Perfect for those who have had difficulties with yeast breads rising in the oven Success Starts with Purchasing the Right Bread Machine for your needs Before you make your purchase, answer these questions: What is your budget? Bread machines run from $29.99 through $249.99. The good news is all price ranges offer the required features for successful gluten-free breads. How much space do you have? Sizes vary considerably. Measure the space where you will be using the bread machine. Some machines have shorter cords than others so notice the distance to electrical outlets. Remember you must have enough clearance space to be able to open the bread machine lid. Do you want a bread machine that is fully programmable or one that may require you to manually change the settings during the baking process? The more programmable the machine, the more money it will cost. The most programmable machine is the Zojirushi BBCC-V20. It retails for about $249.00, so it is best to try to find it on sale. Bread machines with less programmability, such as Oster, Toastmaster, Welbilt, ($50 - $60 price range) also bake great bread. You will need to manually change the programming from the one hour Dough Cycle to the one hour Bake Cycle, unless you use the No-Knead No-Rise Method. Bread Machine Features: The most important features are the two cycle indicators: Dough Cycle and Bake Cycle. You will need both. Are indicators easy for you to locate and read? Do not purchase a machine if the cycle indicators are hidden under the lid or are too small to read. Look for a large window. You will want to know if the bread is mixing well, or if it has risen to its full height, all without lifting the lid. Purchase a bread machine that will handle 11⁄2 to 2 pound loaves for the sake of versatility. Open the box and look at the bread pan inside the bread machine. Does it pop out or twist? Is the pan easy for you to operate? Open the box and look at the bread pan inside the bread machine. Does it pop out or twist? Is the pan easy for you to operate? Some of the most common questions I receive about purchasing a bread machine: Does gluten-free bread have to rise more than once? No. One rise is sufficient. That is why we recommend the Dough Cycle and the Bake Cycle rather than the full cycles. Does gluten-free bread have to knead? This is a matter of semantics. It does not have to ‘knead’ since there is no gluten. However, it does have to be fully mixed. Our experience, after baking over 500 loaves of bread, all in bread machines, is that using the Dough Cycle provides sufficient mixing time. What are your favorite bread machines? This is tough since models keep changing. I have used over 8 different styles of bread machines, and every one of them has their good and their “Gee, I wish this was different” features. This is no different from the other tools we use in the kitchen, our sewing machines or even tools in our tool box. My three favorite machines are the Zojirushi BBCC-V20, the Welbilt ABYK and an old round bread machine that I purchased at a garage sale. Prices I paid were $169.99, $39.99 and $5.00, respectively. How long a bake time should I look for in a bread machine? I recommend a 60 – 90 minute bake time option. This is not available in every machine style. If the model you like only has a 60 minute bake cycle, see if you can restart the Bake Cycle after the 60 minutes are over, just in case the bread is not done. Do breads usually take longer than 60 minutes to bake in the bread machine? Just like your full oven, it depends on the bread recipe. Fruits, vegetables or heavy flours may take longer to bake. Is the Add-in ‘Beep’ feature necessary? My technique is to add all wet ingredients in the beginning, this includes the fruits and vegetables, since they contain water which will affect the water to flour ratio. Dry ingredients, such as nuts, seeds and cheese can be added at the beep. You will develop your own style. Making a decision on which machine to purchase and learning how to operate your bread machine may take about one to two hours of your time, but it is well worth the effort—as the reward will be great gluten-free bread!

Celiac.com 06/01/2022 - Have you noticed that many gluten-free sandwich breads are made too small to make a real sandwich, or that most gluten-free hot dog buns are dry and too short for a hot dog? Thankfully this isn't the case with Little Northern Bakehouse's Millet & Chia Hot Dog Buns, and their all new Sweet Hawaiian Wide Slice Bread—both of these products are big! In fact, each slice of their Sweet Hawaiian Wide Slice Bread is large enough to make a real, full-sized sandwich, while their Millet & Chia Hot Dog Buns are actually slightly longer than a standard hot dog. Little Northern Bakehouse's new Sweet Hawaiian Wide Slice Bread is magnificent! It has a slightly sweet taste—just like real Hawaiian bread—and its slices are not just large, but also thick, just like the real thing! This new bread is part of their top selling "Wide Slice family," and is launching in Sprouts on June 1st, followed by a nationwide distribution. It was also named the Best New Vegan Bread at Expo West. I heated my Millet & Chia Hot Dog Bun in the microwave for 10 seconds before adding my boiled hot dog, which made the bun warm and slightly chewy, and I swear that it tasted just like the real thing! I really have missed the chewiness that is missing in most gluten-free versions of hot dog buns, and Little Northern Bakehouse has perfectly captured this in these outstanding buns. All Little Northern Bakehouse gluten-free breads are vegan, 100% plant-based, non-GMO, and egg-free. They never fall apart and don't need to be toasted before use. I also love that all of their breads are high in fiber—each serving contains around 14% of the recommended daily value of fiber. Visit their site for more info.

After countless hours of R&D, Food For Life is pleased to release the first available gluten-free breads, which are made from sprouted grains such as quinoa, millet and chia. It has become clear that many of the gluten free breads on the market today, while being "gluten-free", are simply not addressing the overall health needs of consumers. You see, gluten free breads lack the main all love in bread. They lack the one component that gives bread that familiar soft chewy texture. And, that component is gluten. Without Gluten, manufacturers are forced to use alternative ingredients that mimic the elasticity that gluten provides. And, many of them are choosing to feature egg, milk and refined starches today. However, in their quest to achieve even greater elasticity in an effort to win out on the soft and chewy test, consumers are seeing an ever expanding list of gluten free breads made from ingredients which you wouldn't expect in "natural" breads, some of which are sadly devoid of many nutrients. Yes, the race to replace gluten is getting to the point where it really needed to be addressed for the benefit of the gluten intolerant consumer. And, that is really the inspiration behind Food For Life's Sprouted For Life™ Gluten-Free Breads. Finally, a completely gluten free bread line in (4) varieties specifically created with your health in mind. Not only are they gluten free, but they are also vegan, and are made from incredibly nutritious ingredients like, sprouted quinoa, sprouted millet and hydrated chia seeds. Sprouted to maximize nutrition and digestibility. Available soon in the frozen section. With just one bite, you'll know they're a food for life! For more info visit our site.

Celiac.com 02/18/2021 - Just when you thought that something great like Little Northern Bakehouse's gluten-free sliced sandwich breads couldn't get any better, the company has launched a new line of USDA Certified Organic, and GFCO Certified Gluten-Free sandwich breads that include the following varieties: Delicious Organic Gluten-Free Original Sandwich Bread Delicious Organic Gluten-Free Ancient Grain Sandwich Bread Delicious Organic Gluten-Free Oatmeal Sandwich Bread Like all Little Northern Bakehouse breads, this new line is packed with highly nutritious ingredients and fiber—each slice contains 7% of your daily recommended value of fiber. These new breads are also vegan and non-GMO, and contain healthy flours that are derived from oats, sorghum, millet, chickpeas, amaranth, buckwheat, flax seed, and teff. Each one of their new breads tastes outstanding, and each held together so well that I almost couldn't believe that they were gluten-free. You don't need to toast any of them before making a sandwich, like you must with so many other gluten-free breads. Little Northern Bakehouse has, once again, surpassed all expectations by creating a healthy new line of organic breads that are soft, flavorful and healthy. Anyone with celiac disease who is looking to add more nutrients, fiber or switch their bread to an organic version, will fall in love with these outstanding breads! Visit their site for more info.

Celiac.com 10/05/2012 - Buckwheat flour significantly improves the nutrition and texture in gluten-free breads, according to a new study published in the journal Food Hydrocolloids. The study examines the role of buckwheat and hydroxypropyl methylcellulose (HPMC) in making gluten-free breads. The researchers point out that the food industry has cleared numerous formulation hurdles associated with removing gluten from dough, and created numerous new gluten-free products. However, they add, many gluten-free breads are still made with pure starches, "resulting in low technological and nutritional quality." The research team included M. Mariotti, M. Ambrogina Pagani and M. Lucisano. They are affiliated with the Department of Food Science and Technology and Microbiology (DiSTAM) at the University of Milan. In their study, they found that high levels of buckwheat flour improves both the texture and nutrition of gluten-free breads. Their findings showed that including up to 40% de-hulled buckwheat flour improved the leavening characteristics and overall quality of gluten-free breads. Because it is high in dietary fiber, the buckwheat flour increases dough viscosity, along with "the swelling and gelling properties of the buckwheat starch and the emulsion-forming and stabilizing properties of the globulin protein fraction,” the researchers wrote. The study also found that bread crumbs in gluten-free bread made with buckwheat flour and the food additive HPMC were softer than in gluten-free bread made without buckwheat flour. For their study, the research team evaluated ten bread formulas, 2 commercial, 8 experimental, with varying levels of buckwheat flours and HPMC. These formulas used both de-hulled and puffed buckwheat flour. The team based all experimental formulas on recipes from the two commercial samples. The formula that yielded the most favorable gluten-free bread included, 40% de-hulled buckwheat flour, 5% puffed buckwheat flour and 0.5% HPMC. Source: Journal of Food Hydrocolloids doi: 10.1016/j.foodhyd.2012.07.005