I am posting this from another thread on GF as I feel it would be beneficial in both places. I am also posting the original quote.
Originally posted by Firefly_
Gluten free food is all well and good, until you see the prices. A small 400g loaf of bread usually goes for about 80p yet a gluten free loaf is
£2.99. Likewise with the noodles, a packet of wheat noodles or spaghetti can be as low as 20p but finding rice noodles for less than £1 is
impossible. There are unscrupulous people making a LOT of money out of this and they know full well people with celiacs and other conditions that
require a specialized diet have no choice but to fork out.
When I started my research into the GF World, I was shocked at the prices. When I started offering it for sale I had guilt for the prices I had to
I then started experimented with blended GF flours and little tricks like using Guar Gum instead of Xantham Gum as the binder. 1/3 the price.
The other thing to remember is that even tho you may be switching over to a GF diet, you need not be extreme! This is the common mistake and where a
lot of the money is spent.
Some celiacs are extreme and yes, they have to be careful. Some are only sensitive on different levels and a little Gluten won't hurt. If you are
doing it for health reasons, the small traces won't hurt you or even effect your diet results.
For example, what's the difference between raisins and GF raisins? A little Flour dusting to keep them from sticking. That's it.
Another thing people should be aware of is if you don't understand your needs or allergies, you WILL be taken advantage of at your food store. Just
because it has GF on the label doesn't mean that it has been prepared in a GF environment. It could be baked next to a regular loaf of bread and only
prepared on the other side of the kitchen. Trust me, I have seen this. This is why you will see signs not taking responsibility for harm.
A true GF commercial kitchen will have all of its own equipment and a separate air system. No other people will be allowed inside except the
employees. One speck of flour in a loaf of bread has killed.
Oats are always on the table for discussion as being GF and in some cases have been approved but in most cases, not. The reasoning behind it is the
farm itself. Farm equipment, storage bins and even neighboring fields can cross-contaminate.
My advice that I have always given to people that just want a dietary change and are not celiac is to not go extreme for these very reasons.
For those that are, ask your doctor how extreme your case is and go from there.
You'll want to remember this advice when you see licorice advertised as GF and even Yeast at twice the price cause of a GF label.
It's not illegal to put a GF label on anything. I can put a GF label on an apple, charge 3x the price and many will buy it.
Many have asked if I am celiac or even on a GF diet. No. I'm a baker that couldn't stand to turn people away. Many of my customers were celiac, many
looked very sick and parents were the hardest. They couldn't find enough variety for their children and felt that they were bad parents because of
So, my wife and myself (Mostly my wife) went to work. Completely closed off addition to the bakery, recipe research, trial and error (a lot of error)
and it was very well received. More than we could handle. We sold our bakery and are still looking for our new location because we want to go 100% GF.
It's needed for 2 reasons actually.
1. Unscrupulous Food Suppliers taking advantage of a disease and people wanting to eat healthier.
2. We're really good at it.
Anyway, too long of a post so I'll end it here. Hope it was of some help.