Delicious Gluten-free Bread? Cheese, Please!

Against the Grain Gluten-Free Bread

Imagine gluten-free bread that doesn’t taste like cardboard and uses fresh, local ingredients, free of industrial formulations like enzymes or modified starches. Against the Grain Gourmet is a Vermont-based, family-run company that makes delicious, artisan, gluten-free bread products entirely from scratch, using natural ingredients you might find in your own pantry.

All of their products are free of wheat, yeast, corn, soy, rice, sugar, peanuts, and tree nuts. So what’s in there? Tapioca starch, to start. Non-GMO canola oil. Plus farm fresh eggs from Maple Meadow Farms, a family-owned producer in nearby Salisbury, Vermont. Milk from McNamara Dairy in New Hampshire. And, oh yeah – cheese.

Husband-and-wife team Nancy and Tom Cain got their start when both Tom and their son were diagnosed with celiac disease. She disliked the options available at the time and began baking her own gluten-free bread for the family; now they’re sharing her all natural, homemade product with customers across the country.

Rather than subbing out gluten for other grains, Against the Grain leaves that element out entirely, replacing grain with excellent, fresh ingredients from local producers. Their baguettes, which are chewy and moist (unlike other crumbly gluten-free breads), contain fresh mozzarella. The cheese has no added growth hormones or anti-caking agents and lends a beautifully yeasty, rich flavor. Imagine the sandwich-making possibilities!

In addition to baguettes, a variety of bagels, rolls, pizza crusts, and pizzas (with toppings like nut-free pesto and fresh, homemade sauce) are available, including a selection of dairy-free options made with coconut milk. These products can be found at Whole Foods and many health food stores nationwide.

That’s gluten-free baking we can sink our teeth into.

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2 thoughts on “Delicious Gluten-free Bread? Cheese, Please!

  1. Gluten-free fad diets have recently become popular. A 2012 study concluded “There is no evidence to suggest that following a gluten-free diet has any significant benefits in the general population. Indeed, there is some evidence to suggest that a gluten-free diet may adversely affect gut health in those without celiac disease or gluten sensitivity.

  2. Gluten is the composite of a gliadin and a glutenin, which is conjoined with starch in the endosperm of various grass-related grains. The prolamin and glutelin from wheat (gliadin, which is alcohol-soluble, and glutenin, which is only soluble in dilute acids or alkalis) constitute about 80% of the protein contained in wheat fruit. Being insoluble in water, they can be purified by washing away the associated starch. Worldwide, gluten is a source of protein, both in foods prepared directly from sources containing it, and as an additive to foods otherwise low in protein.

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