How We Do Gluten Free

Okay so I get a lot of question about gluten free. Like most bakers and restaurants we do not have a "gluten free kitchen" but we take the following precautions to create a gluten free environment.

1. Dedicated Equipment: We have equipment solely dedicated for gluten free baking. Pans, utensils, measuring cups, etc... 

2. Sanitize: We sanitize every surface from top to bottom before during and after baking.

3. Got To Keep Em Separated: We store gluten free ingredients and equipment separately from non-gluten free items.

4. Gluten Free Bakes First: We bake gluten free first every time. Eliminates airborne and residual flour contamination.

5. Our Gluten Free Mix: We use a proprietary blend Cassava Flour (yucca) and Organic Coconut Flour. We don't like Sorghum flour, it taste and like sh!t in comparison! And why should you have sacrifice taste just because your gluten free? Our gluten free brownies taste just like our regular brownies but sightly more dense. 

6. Shipping wholesale: Once again we ship gluten free brownies in separate containers even though they are individually wrapped and heat sealed.

At BBC we take Celiac disease very seriously and we take every precaution we can. Unfortunately we can never guarantee a gluten free environment. On our labels it says "*not made in a gluten free kitchen" for the consumers safety and ours.  We don't have to put it on there according to FDA but we do anyway. To quote Henry Ford "quality means doing it right when nobodies looking" When talking about BBC the only thing I would change is Integrity for Quality. Thanks for reading and I hope this helps shine some light on how we do gluten free. Happy Eating!

Our Brownies are available at:
www.shop.eatmorebrownies.com
www.savenorsmarket.com

More Info on Celiac Disease Visit:
www.celiac.org
www.glutenfreeregistry.com

Questions: info@eatmorebrownies.com

My Allergen Awareness Training Cert. 

Our Dark Chocolate Gluten Free Brownies