Some of our locations offer gluten free bread on a limited basis. Please contact the store nearest you to find out if and when gluten free bread is available, or to place an order.
It is important to note that while the ingredients are gluten free, our bread is made in a gluten environment. We take production of gluten free products seriously and have strict procedures in place to ensure the safety of the product. Our bakeries are locally owned and operated and each owner decides which products out of more than 300 Breadsmith recipes they want to offer to their community. If they would like to offer gluten free products, they take extra precautions during production to make sure that there is no cross-contamination. They also test every batch before it is sold to confirm that the products meet the federal requirements for gluten free. If you have any questions about the process, please contact your local store and ask to speak to the owner or manager.
Please be assured that Breadsmith’s flour, along with all other wheat flour in the United States, is non-GMO. Currently the United States Department of Agriculture confirms there is no GMO wheat being commercially grown in the United States; therefore the flour produced from US wheat stocks is also non-GMO. Because of this fact, official documentation is unnecessary, and therefore, unavailable.
As of late, there have been many articles and books written about the difference between modern and ancient wheat and how it has changed. The following are some important facts to consider:
In the 50’s and 60’s a gentleman by the name of Norman Borlaug figured out which wheat plants grow best in which areas and which farming techniques to use to improve the wheat crop yields. This was called the “Green Revolution,” and so dramatically increased the crop yields that Borlaug was credited with saving a billion lives in the fight against world hunger and was awarded the Nobel Peace Prize.
The wheat plant wasn’t genetically modified; it was the evolution of cross breeding of the different strains of the plant and growing them in a climate that best suits them.
The wheat that is used to mill our flour is “hard red spring wheat” that is grown throughout the Midwest. It is the same “hard red spring wheat” that has been grown in this area since the “Green Revolution” and has not been genetically modified.
When we bake our breads in pans, we have to use a release agent. In some situations that is a pan spray. Most pan sprays contain soy, which has been identified as one of the major food allergens. Because a trace amount of the pan spray may transfer to the exterior of the bread, we list it in the ingredients. Please contact your neighborhood Breadsmith and ask to speak to the store owner or manager to find out if they use a pan spray that contains soy.
Allergens potentially present in our products may include wheat, eggs, milk, tree nuts, peanuts, and soy. Each of our locations is locally owned and operated, so the product offerings vary greatly to provide each neighborhood with its own variety of products. Because of that, the possible presence of these allergens will vary from store to store.
If the bread you purchased was baked in a pan, it is possible that a trace amount of soy may be transferred to the loaf during the baking process. Please contact your neighborhood Breadsmith and ask to speak to the store owner or manager to find out if they use a pan spray that contains soy, or for other specific questions regarding any allergen concerns you may have.
While our products are not certified vegan, many are made without animal products. In fact, our core line-up of breads is made with only flour, water, yeast and salt. Please refer to the ingredients and nutritional information for each product for more specific information.
No, we use only the finest ingredients in all of our products and never add preservatives, additives, or dough conditioners to our doughs.