ABOUT FOOD ALLERGENS and SPECIAL DIETS

MAJOR FOOD ALLERGENS:

There are eight major food allergens identified by the FDA. They are milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybeans.

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​My baked goods are free of all eight major food allergens, with the exception of coconut, which is identified by the FDA as a tree nut, even though it is botanically classified as a fruit. I bake with coconut oil, coconut milk, and coconut.

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WHEAT/GLUTEN:

Wheat is the major grain source of gluten in foods, but it is not the only source. Barley, rye, and triticale also contain gluten. All foods and ingredients derived from these grains contain gluten. Many people have allergies, intolerances, or sensitivities to gluten. Gluten is the protein structure in wheat flour that traps moisture and air, creating light and fluffy baked goods. Without gluten, baked goods will never have the same texture and structure as those containing gluten. They will also tend to have a shorter shelf life. But.....even though they are different than wheat based products, my gluten-free baked goods are equally delicious!

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I use high quality, all-natural ingredients that are either naturally gluten-free, such as rosemary, or labeled as gluten-free by the manufacturer.

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VEGAN:

Vegan diets are plant based and free of foods sourced from animals. I do not bake with dairy products, eggs, or any other other ingredients derived from animal sources. My breads contain baker's yeast.

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ALL-NATURAL:

All-natural diets are free of artificial ingredients, such as dyes, and are based on foods and ingredients that are naturally sourced. I only bake with naturally derived, simple, high quality ingredients. My baked goods are free of chemicals, dyes, artificial preservatives, and artificial food additives.

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COCONUT and NUTMEG:

Although coconut is identified by the FDA as a tree nut, it is botanically classified as a fruit, not a nut.

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Although nutmeg contains the word "nut" in its name, it is not a nut. Nutmeg is a spice that is derived from seeds.

 

According to the American College of Allergy, Asthma, and Immunology (ACAAI):

 

"People with tree nut allergies often wonder if they must also avoid coconut and nutmeg. Coconut is not a botanical nut; it is classified as a fruit, even though the Food and Drug Administration recognizes coconut as a tree nut. While allergic reactions to coconut have been documented, most people who are allergic to tree nuts can safely eat coconut. If you are allergic to tree nuts, talk to your allergist before adding coconut to your diet. Nutmeg is a spice that is derived from seeds, not nuts. It may be safely consumed by people with a tree nut allergy." https://acaai.org/allergies/types/food-allergies/types-food-allergy/tree-nut-allergy

 

 

I bake with coconut. Coconut oil and coconut milk are healthy, all-natural ingredients, and do not impart a distinctive coconut flavor to my baked goods. For those with coconut allergies, my rustic style breads do not contain coconut.

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BUCKWHEAT:

Buckwheat is delicious, healthy, and hearty. People with wheat or gluten allergies can eat buckwheat. Buckwheat is not related to wheat and does not contain gluten. It is a pseudocereal which is eaten like a grain but does not grow on grasses. Buckwheat groats are the seeds of a flowering plant that is related to rhubarb and sorrel.

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NIGHTSHADES/POTATO STARCH:

Nightshades are a family of plants that include tomatoes, potatoes (but not sweet potatoes), eggplant, and peppers (but not peppercorns). Some people have a sensitivity or intolerance to nightshades. I do not bake with nightshades or use potato starch in my gluten-free baking.

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XANTHAN GUM:

Xanthan gum is used as a food binder and thickener. It is often used to replace the gluten in gluten-free baked goods. 

 

According to the International Food Additives Council, "Xanthan gum is made from a bacteria found on the leaf surfaces of green vegetables, including broccoli, brussels sprouts, cauliflower, cabbage, kale, rutabaga and turnip. The bacteria is fermented (much like cheese or wine), then dried and ground into powder." For more information: https://www.foodingredientfacts.org/facts-on-food-ingredients/sources-of-food-ingredients/xanthan-gum/.

 

Some people experience intestinal upset when consuming xanthan gum. Most of my breads do not contain xanthan gum; however most of my cookies, bars, and other baked goods do contain a very small amount. Please check ingredients listings on the menu pages by clicking on product photos.

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METALS:

For those concerned with metals in foods, I use aluminum free baking powder in my baking.

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OTHER SPECIFIC FOOD ALLERGIES:

If you have specific requests, concerns, or allergies not addressed above; please contact me by email. I want to help and will do my best to address your needs if I can.

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