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 Post subject: Little Stream Bakery
PostPosted: Wed Jun 11, 2008 9:57 pm 
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Joined: Tue Mar 22, 2005 11:17 pm
Posts: 6468
Location: Ottawa
A co-worker of mine swears by this baker for her gluten-free, yeast-free breads.
http://www.littlestream.com/

Quote:
Gluten Free Protocol


AT LITTLE STREAM BAKERY, we take every precaution to make sure that our gluten-free breads remain that way, even though we bake other types of bread. We cannot guarantee a one hundred percent flour free environment, but so far, have not received any complains from customers, friends or family members, some of whom suffer severely from celiac disease.


THE STEPS WE TAKE ARE AS FOLLOWS:
The flour we use for our gluten-free breads comes from Grain Process Enterprises and Mountain Path Farms. Both of these mills have stringent procedures to prevent cross contamination with glutinous grains.We do not grind the rice, quinoa, millet or buckwheat flours here because we use the mill for all our other grains. Therefore eliminating any cross contamination in millings.

Each gluten-free flour has its own barrel which never gets used for anything else but that flour. The barrel is always kept closed except when in use for 5 to 10 minutes a day maximum.

We use a separate scoop reserved for each gluten-free flour which stays in the barrel with the flour.

The sourdough starter for each gluten-free bread is mixed separately by hand with it’s own flour (for example rice loaf uses only rice flour starter ).

The buckets that we use for mixing bread are thoroughly washed and we make sure there is nothing left that will contaminate the dough.

The breads are mixed by hand, not in a mixer.

We pan and mix the gluten-free breads after all other breads are done, so that there is very minimal airborne flour from cleaning.
We use pans reserved only for gluten-free breads. They are kept separate from all other pans in an enclosed area to prevent other flours from contaminating them.

The bread is baked in our last load of the day, on baking trays, so that the pans do not come in contact with the oven floor or any flour left in oven.

When unloading the oven, we have gloves used only for gluten-free breads, again kept separately. The breads are cooled on trays covered with clean new paper that gets changed every day.

Our slicer gets thoroughly cleaned using an air pressure system before slicing the gluten-free breads.

_________________
Moderator
Daughter: asthma, allergies to egg, milk, peanuts, tree nuts, most legumes (not soy) & penicillin. Developing hayfever type allergies.
Husband: no allergies
Me: allergies to some tree that flowers in May
Cat: allergic to beef, pork and lamb


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