Gluten-Free Living

Gluten-free loaves for those with sensitivities or celiac disease.

Hello there,

My name is Adelle Larmour-DeLong, a resident in the Sudbury area, living with celiac disease and a host of other food sensitivities that have made eating everyday food a challenge.

I have explored many careers and hobbies throughout my life, which have taken me down some interesting paths. Now, as I walk the gluten-free, dairy-free, sugar-free and chemical-free food journey, the challenge to find interesting food to eat has certainly lessened for a couple of reasons.

1. It seems there are more and more people developing food sensitivities and/or full-out diagnoses requiring no gluten, sugar, etc. Simply put, a growing demand results in more products in the marketplace.

2. With the Internet and AI at our disposal, the myriad of gluten-free options has expanded enormously. Of course, wading through all the information takes time and energy that we may not be willing to donate.

For the sake of brevity, I will share with you my discovery of a repeatable, tasty, gluten-free sourdough bread recipe.

I had spent more than a year experimenting with GF sourdough bread when I finally decided to go to the Internet to find out what I was doing wrong. Happily, I found a recipe that not only tastes good, but it was successful many times over. What more could I ask for?

Now I bake gluten-free sourdough bread made with a variety of gluten-free flours like millet, sorghum, brown rice, oat and buckwheat…all organic ingredients from either Poschaven Farms or K-2 Milling granaries. I also have my GF starter available at Seasons for those who want to make their own bread, which I encourage. It is always nice to know what we put into our bodies and even better knowing my body welcomes it.

Prepping GF sourdough loaves for the oven. Note, they have spent 12-14 hours in the fridge proofing prior to baking.

Inside the loaf! This bread is best enjoyed toasted!