Low Gluten Lifestyle? It's A Piece of Cake!

If you’re managing a low gluten diet, eating your daily bread can be crumby.  Consider that problem solved. Our expert Bakers have created a new assortment of soft breads, moist sweets, and oh-so-delicious cakes that layer our expertise and standards for taste on to the low gluten diet lifestyle. 

Each recipe has been evaluated by a panel of Partners and perfected to achieve the taste of traditional muffins, sweets, breads, and desserts. Our new breads, cakes, and muffins are baked hot and fresh daily, and made without gluten containing ingredients (such as ancient grains like teff and sorghum), but may contain minor amounts of gluten present in our kitchen or facilities. These products are not for safe for people with celiac disease or gluten sensitivity. 

Our Sandwich Bread has the slightly sweet taste and texture of traditional white bread. It’s firm enough to handle your heartiest Dagwood sandwiches, yet it’s still moist enough for dainty cucumber tea sandwiches. Lovers of multigrain goodness, our Multigrain Bread is calling your name. Baked fresh daily to a golden brown, it features a thick, crispy crust covered in layers of fresh oats, pumpkin, sesame, and flax seeds.

Muffins & Sweets
Whether you miss muffins at your morning meals or as a dinnertime side, these tasty muffins will fill that empty place. Our Pastry Chefs combined white rice flour, cornmeal, fresh-frozen corn kernels, and shredded Cheddar to create a simply scrumptious Corn & Cheddar Muffin that’s just waiting for your favorite stews and soups. Prefer your muffins sweet and tart? Make your mouth smile with our Cranberry Orange Muffins.  

Two words: Fudge. Brownie.  A low gluten diet should not come between you and sweet treats. Moist, chewy, and chocolaty, our Fudge Brownie is whipped up fresh daily with real pecans, unsweetened chocolate, and Madagascar Vanilla extract.  

Chocolate lovers, surrender to our Devil’s Food Chocolate Cake. It’s three luscious layers of devil’s food cake made with Dutch cocoa powder, white and brown rice flour, and skim milk, then soaked with syrup and filled with chocolate buttercream.  The new three-layer White Cake is rich yet light, and also filled with buttercream. Double bonus: Each recipe is also available as cupcakes!  
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6 Comment(s):

dean wrote on 11/4/2015 10:17:45 PM

I was able to eat your wonderful "low gluten" bakery products, and had things like muffins I had never been able to tolerate if made from wheat. I am so sad to see they have disappeared. The Bakery staff said they "didn't sell Spelt bread or low glutin muffins anymore". I AM SO SORRY!

Houston wrote on 7/16/2015 10:17:02 PM

When will these be in the bakery section? I have had the muffins and love them, but have not been able to find them over the past months when I've been at Central Market

Laura wrote on 4/24/2014 1:24:37 AM

This is entirely silly. They have perfected Gf recipes but make them in an unsafe way for anyone who has celiac or gluten intolerance. In the same bakery, pans, ovens, surfaces, and with the same utensils as the regular gluten containing items. Save your money and go with a bakery who takes their customers needs seriously and doesn't think gluten free is a fad to those who have to do it to not be sick. They need to properly listen to the needs of their gluten free customers and contract out to a gluten free facility to bake these things.

TXEdie wrote on 4/4/2014 4:51:28 PM

Celiacs can't eat "low gluten" -- even a crumb is too much. It's a medical fact, not a personal preference!

Linda wrote on 2/7/2014 4:58:01 PM

Thank you for finally listening to your customers. I can't wait to try it! I wish you include gluten free soups too. I walk over for lunch about three times a week and all I can have is salad or sashimi. It would help to have soup in this cold weather. I have the same question Karen asked. I will wait for your answer. Thanks again, Linda

karen kearns wrote on 2/4/2014 11:13:46 AM

Thank you, Thank you. It is hard to find a gluten free bread. My question is for the kitchen. Are the low gluten breads baked in the same oven as regular bread? If so, is the oven cleaned to avoid gluten flour in coming contact the bread? Karen

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