It’s a question that has been around for years, but the answers have shifted around.
“The biggest thing is you need to be able to get a good mix of the different breeds in there,” says Brian Whelan, co-owner of Bread Co. in San Francisco.
“There are some breeds that are just better suited for making bread than others.
We also want to make sure we can get all the different types of wheat, different types and types of flour in there.”
Whelans bread is made with rye and brown rice flour, as well as flax.
The bread is rolled out into small, round balls and baked until it’s golden brown and crispy.
“Bread is so good that it needs to be prepared a certain way to have the right texture,” says Whelains son, Williamson.
The dough needs to get baked in the sun, which can take up to two days.
Whelas bread has been certified by the USDA as “culturally appropriate,” which means it’s certified as being “cultured without significant alteration.”
The gluten in bread isn’t considered a food additive.
“We’re using gluten-free flour, which means we’re using a whole grain flour that’s gluten-containing,” says Williams father.
“It’s just like any other whole grain bread, it needs the right amount of water, and you need a very light amount of yeast.”
A gluten-inclusive flour that has less water means the dough doesn’t absorb the yeast and becomes more sticky, making it more difficult to handle and loaf.
“I would say we are gluten-friendly,” says Brett Smith, cofounder and CEO of the National Yeast Association.
“However, there’s a lot of work we still need to do to be 100 percent gluten- and yeast-free.”
What you need: 1 cup whole wheat flour 2 teaspoons baking powder 1/2 teaspoon salt 2 tablespoons white vinegar 1/4 teaspoon salt 1/8 teaspoon salt A bag of white vinegar (optional) 2 tablespoons whole wheat or rye flour, cubed 2 tablespoons water 2 tablespoons baking soda 1/3 cup water 1/16 teaspoon salt