Yes, the Home Bakery Supreme® breadmaker (BBCC-X20) comes with a gluten-free bread recipe, and more can be found on our Recipes Page. The recipes may be adapted to other models of our bread makers. The internet is also a good source for gluten-free recipes as well as other bread recipe books.

Our products are uniquely-tastier than traditional gluten free foods presently made. Our products satisfy the needs for those folks who must maintain a medically required lifestyle, free of WBRO as well as those who choose our product for other reasons and for anyone who enjoys good food. All will enjoy what we manufacture!!

Many people believe that yeast can aggravate allergies. It is also thought that yeast-free, naturally leavened bread like ours is good for those with candida, which is an overgrowth of yeast in the digestive tract. Additionally, this is the way bread used to be made. The farmer grew organic grain, sold it to the baker, who ground it into flour and made it into bread using only water and salt.

We recommend you weigh your flour when the bread doesn’t rise properly, the loaf is too dense or the crust is too hard. Please see below for guidelines:

Unfortunately, no. All of our breads contain wheat flour (white flour is still wheat flour). Gluten is a protein in wheat flour to which some people are allergic. While most people who are allergic to wheat or gluten have mild reactions it can be very severe for some, even fatal.

A gluten-free restaurant list for the Tucson, Arizona area is available now on the 2007 CSA Conference webpage. Restaurant list will also be available during the conference at the Tucson chapter table.

A Gluten-Free Diet is the only treatment for Celiac Disease (CD) and/or Dermatitis Herpetiformis (DH). It is a life-long committed diet and should not be started before being properly diagnosed with CD/DH. When gluten is removed from the diet, the small intestine will start to heal and overall health improves. Medication is not normally required. Because osteoporosis is common and may be profound in patients with newly diagnosed CD, bone density should be measured at or shortly after diagnosis.

To determine which of our products may be free of wheat, barley, rye and oats (WBRO), and for more specific information about such products, contact the Celiac Sprue Association at (toll free) 877-CSA-4-CSA (877-272-4272), e-mail to celiacs@csaceliacs.org or write to CSA /USA, Inc.; PO Box 31700; Omaha, NE 68131-0700. CSA’s website provides information on Celiac Disease and Dermatitis Herpetiformis and can be accessed at www.csaceliacs.org.

Yes, our products are all gluten free. Glutens are plant proteins found primarily in cereal grains, usually in corn and wheat. home | products | store locator | recipes | international | industrial | the mariani family | company profile | contact us | FAQ | public relations | career opportunities your account | how to order | product guarantee | security guarantee | shipping information | help & customer service

Yes, lunch on Thursday will be gluten-free. Menus are developed by CSA Executive Chef Aaron Flores of Chef Aaron, Inc. in cooperation with Omni Tucson National Golf Resort & Spa Executive Chef. CSA offers lactose-free and vegetarian meals. Mark these preferences on your registration form.

Do you mind if I link to your site (or friend your LiveJournal)? I friended you on LiveJournal, why haven't you friended me back?!

Flora Balance, Ultimate Acidophilus Plus and GRL Biotin are free of dairy, gluten and animal substances.

Our breads taste best on the day of purchase, although they will keep longer. Our bread should be kept in its original bag at room temperature. Do not refrigerate. For later use, seal the bread in a plastic freezer bag with closure and freeze. To use it, remove it from the bag, thaw it and heat it in a 425?F oven for 3-5 minutes to obtain a crisp crust. Let cool before eating.

This may be the result of dough that is too hard and dry. The knocking noise is the result of the hard dough being “thrown” against the sides of the baking pan. Add water or milk one teaspoon at a time, until the dough forms a ball. If the Home Bakery breadmaker continues to make knocking noises, check to be sure that the baking pan is locked in place in the machine. If your Home Bakery breadmaker is old, you may need to replace the lock springs.

We recognize an increasing need to provide products for those with special food needs. At this time, we do not have any gluten-free products.

CSA Executive Chef Aaron Flores of Chef Aaron, Inc. in cooperation with Westward Look Resort Executive Chef Jamie West. CSA offers lactose-free and vegetarian meals. These preferences should be checked on your registration form.

Although the exact cause of celiac disease is not known, having certain genes increases your risk. You are more likely to have these genes and may get celiac disease if you have a first-degree relative (mother, father, brother, sister, son, or daughter) with the condition. Environmental factors, such as viral or bacterial infections, may trigger changes in the small intestine in people with these genes; then, eating foods that contain gluten can trigger an abnormal immune system response.

A few patients have a poor clinical and/or histologic (biopsy) response to the diet. An important step in assessing patients who are non-responders is to confirm the diagnosis of celiac disease by review of the original biopsy, preferably by an expert gastrointestinal pathologist. However, the most common cause of a poor response is continued gluten ingestion, which may be intentional or unintentional.