When people think about gluten-free baking, they often assume it’s as simple as swapping regular flour for a gluten-free alternative. Unfortunately, it’s not that straightforward. Ensuring a truly gluten-free product involves more than just ingredient substitution. For me to confidently label your order as gluten-free, my entire studio would need to be completely free from gluten. Currently, that’s not possible.
Why Can’t I Guarantee Gluten-Free?
There are a few key reasons:
- Complete Elimination of Gluten: My studio is not entirely free from gluten. Despite my best efforts to clean and sanitise, trace amounts can still linger.
- Cross-Contamination Risk: Gluten particles can easily spread through the air and surfaces, making it nearly impossible to eliminate all risks of cross-contamination.
What I Can Do:
While I cannot guarantee a 100% gluten-free environment, I do take several steps to minimise gluten presence:
- Thorough Cleaning: I rigorously clean and sanitise my workspace.
- Dedicated Storage: Gluten-free flour is transported in its own bag and stored in a separate cupboard to minimise cross-contamination.
- First Bake of the Day: Gluten-free bakes are always the first of the day, further reducing the risk of cross-contact.
Cross-Contamination is Always a Risk
Despite these precautions, I still choose not to label my bakes as gluten-free. Cross-contamination is an inherent risk in any kitchen that handles gluten, and I would never compromise my clients’ health.
What I Offer
I can swap out regular flour for gluten-free flour and take steps to reduce the risk of cross-contamination. If you have a gluten sensitivity and are looking for reduced-risk options, I am more than willing to accommodate your needs to the best of my ability.
Your Safety is My Priority
The safety and health of my clients are always my top priorities. If you would like to discuss your specific needs in more detail, please feel free to reach out. I’m here to help and ensure you have a safe and enjoyable experience.
Warm regards,
Sara