Bread Questions

ARE YOUR BREADS CERTIFIED GLUTEN-FREE?

Yes! We are certified gluten-free through the Gluten-Free Certification Organization (GFCO). GFCO requires that all finished products using the GFCO Logo contain 10ppm or less of gluten. GFCO requires ongoing testing of finished products and high-risk raw materials and equipment. All manufacturing plants producing GFCO certified products undergo, at minimum, an annual inspection and are required to submit finished product testing on a regular basis for the GFCO for review.

ARE YOUR BREADS CERTIFIED NON-GMO?

Yes! All of our breads are free from GMO's (genetically modified organisms) and certified so by the Non-GMO Project. We understand the importance of real food with wholesome, clean ingredients and strive to source the best possible natural and organic ingredients for you and your family.

ARE YOUR BREADS CERTIFIED KOSHER PARVE?

Yes! All of our breads are Kosher and certified by Oregon Kosher and this certification is represented on our packaging by the "Oregon K" symbol.

I SEE YOU USE XANTHAN GUM. WHAT IS THE SOURCE?

The xanthan gum we use is derived from non-GMO corn. It is produced from simple sugars using a fermentation process. Products made by fermentation, such as gums, are not composed of the source nutrients (in this case, corn). These are metabolized during fermentation. After the fermentation step, the gums are recovered, purified, dried, milled, and ready for use.

WHAT IS NATURALLY LEAVENED?

Most bread that is sold at grocery stores use the same variety of commercial baker’s yeast that consumers can purchase in the store when baking their own bread at home. However, for most of human history this is not how bread has been made. For eons, bakers would take flour and water (to create what we will call a starter) then they would mix and wait.

After a period, the starter would begin to bubble and emanate a slightly sour smell.  This activity was fermentation; the result of the yeast and other microorganisms, found naturally in the grains, that were milled into flour. The bakers would then add more flour, some salt and perhaps other ingredients and bake the dough. The basic concept of natural fermentation has been used for much of human history to prepare everything from bread and beer to yogurt and pickles. This traditional process was used around the world in just about every culture.

Most of our breads at New Cascadia Traditional are also naturally leavened.  We believe naturally leavened breads have superior taste, and a depth and character that can only be achieved by using this ancient process. This is especially true of our breads because we use whole grains such as millet, sorghum, brown rice and teff.

ARE ANY OF YOUR BREADS YEAST-FREE?

First, please read our explanation of ‘What is Naturally Leavened’?

Our naturally leavened breads do not have any added commercial baker’s yeast. However, we use a natural starter which contains cultivated, naturally occurring organisms, including yeast that is inherent in the grains we use in our breads.

HOW SHOULD I STORE & HANDLE MY BREAD?

All of our products are baked fresh and we don't use preservatives of any kind. We make every effort to get you your shipment ASAP. However, we can't control the weather and we can't control where shipping carriers leaves your order (as in out in the sun). We suggest that you immediately freeze everything that you won't consume immediately. 

Our products freeze really well. It is helpful to slice hearth breads and bagels before freezing, thaw on counter at room temperature, and toast or warm before eating*.

Here's a handy document document to help you remember how to handle your breads once you receive them. Storage & Handling

*Our breads have a higher moisture content that common bread. This, combined with the fact that gluten-free flour mixtures oxidize under heat in a slower manner, dictates toasting times will be longer than normal.