Introducing Gluten Free Bakery at Coborn's!

Introducing Gluten Free Bakery at Coborn's! www.cobornsblog.com

There is something new coming to your local Coborn’s and we can’t contain the news any longer! We are excited to announce the opening of our Gluten Free Baking Facility! Located in the heart of Minnesota (St. Cloud), this facility is in a completely separate building from our conventional bakery to ensure there is no cross contact with gluten containing ingredients.

Gluten Free Cookes & Cupcakes - www.cobornsblog.comWith the growing demand for gluten free products and the majority of the current products available sold frozen, it seemed right to us to start a Gluten Free Bakery focused on offering primarily fresh baked goods. Our expert bakers work diligently to create products that are not only gluten free, but taste delicious! The selection of items is sure to please from morning until night. To start the day, there are sugared cake donuts and decadent muffins…with the Double Chocolate Chip being one of my personal favorites! Other muffin flavors include Chocolate Chip, Banana, Blueberry and Cranberry Orange – all melt in your mouth delicious! Lunch/Dinner time brings choices such as hotdog and hamburger buns, or a great slice of bread for a sandwich. Finish off with a tasty cupcake, bar, or cookie. Cupcakes come in both White and Devil’s Food, while the bars include Fudge Brownie and Chocolate Chip flavors. There is also a delightful selection of cookies – Sugar, Raspberry, Chocolate Chip, and Double Chocolate Chip – in two sizes!! Last, but certainly not least, are the frosted cakes available in delectable White and Devil’s Food. The flavors of these items will entice everyone – even those that do not need to eat gluten free.

Gluten Free Breads & Buns - www.cobornsblog.comEnsuring the products taste good is one aspect, but we also want to ensure the safety of our guests. Knowing that even the slightest amount of gluten can be detrimental for some, we are taking additional safeguards to ensure our gluten free claim holds true. Only gluten free ingredients are used along with testing all incoming ingredients as well as our finished products to confirm the absence of gluten.

Come give them a try!  You’ll be glad you did! They will be in our stores starting August 16, 2015.

Grain-Free Bread

Grain-Free Bread • www.cobornsblog.com

A Natural Approach with Cheryl - www.cobornsblog.com
Cheryl

Whether you are avoiding gluten because of Celiac Disease, intolerance to wheat or because you choose to omit it from your diet, this bread will be one you will want to try. The same goes for one following a Paleo style diet, or anyone avoiding grains all together.

I originally got this recipe from a friend years ago. Since then I have adapted it to meet the flavor sensations of any meal. It can be sliced and toasted to go along with your breakfast or just by adding a few herbs or spices, change the flavor to go along with your choice of ethnic meal. Kalamata olives and feta cheese or cinnamon and raisins are just two of  many combinations of add ins I’ve used, almost always with great results.

Mini-Mini Loaf Italian Herb Grain-Free Bread - www.cobornsblog.comIt works great in a mini loaf pan, mini-mini loaf pan, cupcake tin or doughnut pan. This is a versatile bread that can bring out the creative baker in anyone!

Below I have the recipe for the plain bread, look in the notes for how to make the Italian Herb bread. Both are pictured in this blog. I encourage you to go shopping, get baking and enjoy this grain free, high protein taste treat!

5.0 from 1 reviews
Grain-Free Bread
 
Ingredients
  • ¼ Cup Butter, melted
  • ¼ Cup Coconut Flour
  • ¼ Cup Unflavored Whey, Hemp or Vegetable Protein Powder
  • 4 Eggs
  • ¼ tsp. Salt
  • 1 tsp. Baking Powder
Instructions
  1. Preheat oven to 375°F.
  2. While butter is melting, measure coconut flour, whey powder, salt and baking powder into a medium bowl, stir to mix well.
  3. Blend eggs and butter into dry ingredients.
  4. Mix well.
  5. Batter will be a little lumpy.
  6. Pour into a greased mini loaf pan.
  7. Bake for 25-28 minutes, cover with foil after 20 minutes.
  8. Bread is done when a toothpick is inserted and comes out clean.
  9. Let cool for a few minutes before removing from pan.
Notes
For a tasty Italian twist just add 2 teaspoons of Italian seasoning and ½ teaspoon garlic.

 

Cheryl
Natural Foods Manager – Coborn’s, Clearwater, MN

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A Natural Approach with Cheryl - www.cobornsblog.com

Why is it so difficult to make bread products Gluten-Free?

www.cobornsblog.com - Check out this article to read the science behind making bread gluten-free.

Why is it so difficult to make bread products Gluten-Free?
To answer this question everyone first needs to know, what is gluten? Wheat flour contains two proteins, one called Gliadin and the other Glutenin. When water is added to flour, Glutenin will swell up slowly and Gliadin swells very rapidly and forms a solution that looks like egg whites. The Glutenin absorbs the rapidly swelling Gliadin and forms Gluten.

www.cobornsblog.com - Check out this article to read the science behind making bread gluten-free.The best way to describe this formation is to compare it to a balloon. First the balloon is small, but as you add air or helium to the balloon it will continue to expand until too much air is contained and the balloon will explode. The same is true for bread made with wheat flour. The gluten is formed by the combination of the two proteins Glutenin and Gliadin, which then forms a cell structure to hold the gas that is developed by the live yeast added to the mix and heated.  This cell structure, like the balloon, can hold only so much air and if left too long will collapse like the balloon.  Simply put a loaf of bread are numerous small balloons creating a structure forming a loaf.

This basic knowledge explains the reason why most bread needs to have gluten.  Gluten forms the cell structure of the bread. There are many different types of flour and protein levels in flour.  Each has their own use in the baking industry.  Flours like whole wheat, rye, clear high protein, pastry, and cake flour all have different levels of protein to form the type of items you want.

So getting back to the original question, why it is difficult to make gluten free bread products similar to what is seen with wheat flour, the simple answer is the existence of Gliadin and Glutenin in the wheat flour. There are other flours out there that do not have these proteins in them like Almond, Amaranth, Arrow Root, Brown Rice, Buckwheat, Chic Pea, Maize, Potato, and Tapioca Flours. The challenge to bread makers is to find a right mix to substitute a blend of these flours to create a product similar to bread with the eating and flavor profiles of bread made with wheat flour.

Most gluten free breads will have a tighter cell structure and cannot hold gas, which limits the volume of the loaf. Most gluten free breads will be drier and better eaten toasted. They usually will have a tendency to fall apart when sliced or cut.

www.cobornsblog.com - Check out this article to read the science behind making bread gluten-free.A bakery that produces Gluten-Free products must have a sealed manufacturing area where no gluten products are produced or ingredients stored. The equipment used is used only for Gluten-Free products.  Even if you thoroughly clean equipment the potential of gluten is still possible. Flour in a bakery is airborne and if it were to land on gluten-free products the potential for gluten contamination, even if it was not produced with gluten ingredients, is very real.  This is a major reason why gluten-free items are as expensive as they are.

For all of us that can eat regular bread there is nothing like a Ruben on Pumpernickel or even a plain Peanut Butter and Jelly sandwich. Can you imagine what people with a Gluten intolerance feel like? I haven’t even touched on the sweet goods area such as donuts and cakes that this part of the population cannot eat as well. I for one am grateful that my system can digest gluten.

– John S., Coborn’s Bakery Plant Manager