Gluten-Free Protocols

We have several new policies and procedures to ensure that our gluten-free products remain gluten-free to a level below 20 parts per million (ppm), (i.e. each bread does not contain more than 20 ppm). This is also the standard that is accepted by Codex* as the allowable limit to make a gluten-free claim. Also, presently this is the level that the CFIA (Canadian Food Inspection Agency) is enforcing for gluten-free claims.

We have built our business reputation on integrity in several dimensions relating to health and ecology. As a small bakery, we are very familiar with proper sourcing and tracking. Much of this experience transfers well to gluten-free production. We are a small business with very low turnover and a lot of experience. We are conscientious and understand the need for attention to detail.

Outlined below are the specific steps we take to maintain our gluten-free integrity:

GLUTEN-FREE SOURCING – Only purchasing ingredients from tested gluten-free sources. All ingredients for gluten-free production are sourced from reliable gluten-free sources. Some ingredients such as raisins, olive oil or salt are gluten-free by their nature, as they are grown, processed and packaged in a gluten-free environment. All primary ingredients including grains, flours or material to produce flour and flax meal are tested for the presence of gluten for every lot number we use. This testing is either done on our premises or supplied from a producer who follows their own strict gluten-free protocol – where they do their own testing. If any potential ingredient tests positive we will not use it.

TESTING – We test our ingredients in-house, as needed,  using a simple kit that allows us to determine if a sample is below the recommended ppm. Also we test randomly using this same kit on our finished products to verify the gluten-free integrity of the finished products.

FACILITY & EQUIPMENT – Our entire facility is dedicated to gluten free, dairy free and nut free baking.  We don’t have any ingredients that would compromise our allergen friendly products present in the bakery.