Celiac disease (CD) is an autoimmune disorder of the gastrointestinal tract. When a person with CD consumes gluten, their gastrointestinal immune system responds by attacking the cells of the small intestine and, over time, may lead to a chronic condition that interferes with the proper processing and uptake of nutrients.
Those with CD often follow a strict “no gluten” diet, because long-term exposure to gluten often leads to further complications such as severe malnutrition, infertility and osteoporosis. There is currently no cure for CD and why raising awareness remains the most effective way to encourage susceptible individuals to get tested:
Share symptoms and encourage people to get screened so that they don’t continue to live undiagnosed. Throughout this month, many organizations and brands will be sharing and raising awareness in their own ways - so will we! Share information and resources on your own platforms, heck even share this blog! The more people that understand this disease, the faster we can find a cure.
CD affects approximately 1-3% of the population.about how many people live with this disease and discover that it's more common than you think and those living with celiac disease should be able to feel accommodated.
Those with CD are incredibly strict with what they eat, and are subject to risking their health almost every day if they are not careful. The more money funded for research will help end this disease.
When it comes to autoimmune disorders, there are plenty of myths and confusions people have. Especially when it comes to celiac because many people who may have it go untested. The more stories and symptoms that are shared, the more people will recognize that they should get tested.
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5-22% of those with celiac disease have an immediate family member who also has it.
It’s estimated that 83% of individuals with celiac disease have not been diagnosed or misdiagnosed with a different disease such as inflammatory bowel syndrome, non-celiac gluten sensitivity or acid reflux disease.
In 2022, gluten-free food sales reached over $6.4 billion, and are only expected to increase with the increased awareness of celiac disease and more readily available screening.
On average, individuals with celiac disease must wait between 6-10 years to be properly diagnosed with the disease.
While CD is of hereditary origin, disease onset can occur at any point during a person’s lifetime, especially after exposure to food or medicine containing gluten. It is interesting to note that approximately 10% of individuals carrying the genetic markers for CD never develop the disease even after repeated exposure to gluten and demonstrates that there is still much to learn about the progression and development of CD.
Source: National Today
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Traditional sourdough is derived from the mixture of flour and water, where the flour's native lactic acid bacteria and native yeast are responsible for driving fermentation. The replenishment process of sourdough bread-making is characterized by the use of small quantities of the original fermented dough as a starter culture to drive the next fermentation cycle.
This continuous process of maintaining the sourdough culture promotes the synthesis of bioactive compounds such as organic acids, enzymes, antifungal compounds, including the partial or complete degradation of proteins and carbohydrates that collectively improve nutrient absorption in the gut [1].
The formation and concentration of these compounds in the sourdough culture depends on the quality of the grains used and the activity of the flour's natural microbiota used to initiate fermentation [2]. The search for novel ingredients that demonstrate an emphasis on their nutritional and functional properties has led to improvements in the sourdough fermentation process [3, 4, 5].
The health benefits of sourdough are dependent on the bioavailability of nutrients available for the growing culture [2,6]. Sourdough fermentation made in this way produces bread having:
Also, microbial metabolism by the lactic acid bacteria present in the dough produce microbially-derived bioactive compounds such as peptides and derivative amino acids (i.e. aminobutyric acid).
These peptides and amino acids have functionalities that play important roles in host energy metabolism, the control of inflammation, and antimicrobial activity [8].
The by-products from microbial metabolism that improve human health have stimulated renewed interest within the scientific community and among food manufacturers to create products that help treat chronic non-communicable diseases such as [8,9,10]:
When it comes to rND bakery and our baking process, our goal is to use the best ingredients and high quality grains to ensure that the fermentation process of our bread will bring you all the health benefits we previously outlined.
Both the Buckwheat and Millet Sourdough Loaves use the simplest and best ingredients and were the first products we ever created when we began on our journey.
In our previous blogs we outline our process and dive deeper into the source of our oats. Check out those below:
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References:
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Using our gluten-free oat bread, we’ve created 3 vegan sandwich recipes that have minimal ingredients and prep time, making them the best options for throwing together a quick lunch or a refreshing snack.
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Are you going to try any of these ideas? Take a photo and tag us on social media!
]]>At rND we utilize oats to create our vegan, gluten-free bread not only to provide alternatives to those with gluten sensitivities but because oats offer a variety of health benefits. We are going to break down 5 main benefits of the mighty oat!
First and foremost, oats are an excellent source of fiber that is found primarily in the form of beta-glucans (1). The fiber content of oats has a wide range of benefits including the maintenance of a healthy digestive system and the prevention of constipation.
Eating oats has been clinically proven to lower cholesterol and reduce the risk of heart disease (2).
Oats are also a great source of protein. The hull-less oat kernel, similar to what we use in our bakery, ranges from 12 to 24%, the highest of any cereal grain (3).
According to the W.H.O. oat protein has an equivalent quality to soy protein making them a great option for vegetarians and vegans and those looking to add more plant-based protein to their diet.
In addition to fiber and protein, oats are also a rich source of vitamins and minerals. This includes vitamins B1, B2, and E, as well as minerals like zinc, magnesium, and selenium (4).
These nutrients are essential for maintaining a healthy immune system and keeping your body functioning properly.
Another benefit of oats is that they have a low glycemic index (GI) value, which means they don't cause a rapid spike in blood sugar levels (5).
This is important for people with diabetes or those trying to maintain a healthy weight because oats can help keep you feeling full longer and prevent overeating.
Finally, oats are a great option for those looking to add more whole grains to their diet.
Whole grains are an important part of a healthy diet, as they provide essential nutrients and can help reduce the risk of chronic diseases. Did you know our oats are grown locally in Eastern Ontario?
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Oats are a versatile and delicious food that offer a wide range of health benefits. They are an excellent source of fiber, protein, vitamins, and minerals, and have a low glycemic index value.
Whether you're looking to improve your heart health, maintain a healthy weight, or simply add more whole grains to your diet, oats are a great choice and why rND bakery puts them in our bread and bagels.
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Get your loaf of Buckwheat or Millet Sourdough and cut into 1-inch cubes for 9 cups. Let the bread air dry for 1-2 hours.
Melt ½ cup of vegan butter in a Dutch oven over medium heat.
Add your diced onion and celery to the Dutch oven and cook until the onion is soft/translucent.
Stir in thyme, sage, rosemary, salt & pepper.
Add cubed bread and stir until evenly coated.
Add broth and toss all ingredients until it is evenly mixed.
Cover Dutch oven and bake at 375F for 35-45 minutes.
]]>We are a local bakery focused on great tasting bread using a simple set of ingredients to keep our products gluten-free and tasting great.
For us, making bread is a craft - we’re not in a hurry because we’ve developed the unique craft of making self-rising bread using the most nutritious grain we consume, oats.
Oats provide our bread with the right amount of chew and great taste while also being gluten-free, dairy-free, egg-free and vegan.
The namesake of our bakery, rue Notre Dame bakery, also stands for research and development that drives our innovative baking process. Combining the scientific method with our passion for baking, we are committed to continuous improvement. It is through this iterative process that we are able to create great tasting gluten-free bread that people in our local community have been searching for.
Our ultimate goal is to provide our customers with options that give them the control they need to effectively manage their diet. Gluten-free bread suffers from a tarnished legacy because it was never able to provide the same satisfaction as bread made from traditional grains would bring.
With a greater demand for great tasting healthier alternatives , we have created simple, great-tasting bread full of life that provides comfort to those whose dietary restrictions prevent them from enjoying bread again.
Using a simple set of ingredients we focus our efforts on making bread that improves gut health. With a well established clinical connection between our health and the food we eat, stretching back to the ancient Greek physician, Hippocrates, we follow the principle of food as medicine and through this understanding create bread that people are looking for.
We are a registered member of Ontario Made and through our partnerships with local farmers we are able to reduce our environmental footprint while providing the freshest possible oats for our customers.
All of our products are vegan.
Our bakery is located in South-Eastern Ontario providing products to customers in the Kingston, Brockville and the Ottawa/Gatineau regions, We predominantly use locally grown hulless oats and a small amount of covered oats from Saskatchewan. The combination of the two oats provides us with the flexibility we need to convert oats into bread.
]]>Sourdough bread can be used for typical recipes like avocado toast, sandwiches, spreads etc. But it’s time we expand sourdough as an ingredient for bigger meals.
Crouton Casseroles are the type of dish that feels like a warm hug. They are the perfect potluck dish and can be made with any assortment of ingredients your heart desires. When it comes to fall, casseroles are easy to make, easy to bring, and are a great addition to the end of a crisp cold day.
We wanted to incorporate sourdough into a crouton casserole to make it easier for those with sensitivities to feel safe eating this type of traditional dish. Follow the recipe to enjoy our Sourdough Crouton Casserole!
Preheat oven to 350F
Cut the rND Bakery Buckwheat or Millet Sourdough bread into large cubed pieces.
Cut your 8 tomatoes into wedges.
In a small mixing bowl, blend your olive oil and spices to make a dressing.
In a large bowl toss together the bread, tomatoes and dressing. Add optional parmesan cheese.
Pour all your ingredients into a baking pan and make sure it’s all evenly spread out and coated.
Bake uncovered for 30-35 minutes. Then it is ready to serve!
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Are you going to try this recipe? Share your results on social media to tag us and let us know how it went!
Instagram: @_rndbakery
Facebook: RND Bakery
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That is why, at rND we dedicate our time to research and development to ensure that all of our products address those major concerns. But don’t take our word for it! Below are stories gathered from our customers about their experience with our delicious and gluten-free, vegan products.
Why are you purchasing from rND?
We’ve been buying gluten-free products for a while. Our entire family, but specifically our daughter is sensitive to gluten. Our daughter is actually a celiac. So we need to be very extra careful and that was the initial motivator that got us into gluten-free products. We also just love the stuff. It’s great bread. It is a simple recipe and doesn’t have a lot of chemicals. And the customer service is excellent.
Because it's the closest to bread in terms of taste. I remember the first time that I had my first bite of their bread, I almost cried because I felt like I'm eating bread all over again. So it’s the taste, the texture and the quality of the ingredients. It's a very clean, short list of ingredients. It's simple, healthy, and actually tastes good.
I haven't eaten gluten for maybe eight or nine years for medical reasons. But I'm not celiac, so I don't require super-stringent gluten-free products. I just need there to be no gluten in it. And a lot of gluten-free products are loaded with starches, which is crap. We don’t eat a lot of gluten-free, but sometimes you just want a nice piece of toast or have something with a bowl of soup. With rND they are healthy, the list of ingredients is short, and it tasted good too. It was like winning the lottery.
What do you like best about rND products?
The ingredients and the fact they have a decent variety. So it's not just, “Have this one loaf of bread and that's it”. Cause when you have a bunch of allergies, you know, it's hard to find stuff. So it's good to have a variety for sure.
It’s simple, it’s good and it’s wholesome.
My entire family sincerely enjoys their products. My husband can eat gluten and he'll eat those just because he enjoys them. He doesn't see them as inferior because they're gluten-free, he sees a good ciabatta. It doesn't feel like you're eating a substitute.
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If you are celiac, have gluten sensitivities or just interested in healthier alternatives to bread, our products and ingredients will satisfy your needs and bring bread back into your life!
If you have any questions about our process, feel free to contact us and we will be more than happy to assist.
Shop our products:
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The best way to make your sourdough bread last longer, is to purchase your loaves and put them in the freezer. What makes sourdough bread special compared to regular bread is that the enzymes secreted by sourdough organisms may improve the bread’s ability to withstand long-term freezing. Making it the perfect solution to store your bread without the worry of it going to waste.
We put the science of baking to the ultimate test by creating oat-based bread products that don’t sacrifice on health, texture, or taste.
To make our bread, we utilize oats as the base ingredient. Without relying on wheat or dairy products, our oats are self-rising and mimic the process of French bread-making without the need for leavening agents (no yeast or baking soda). The result is a naturally chewy product with one of the best “close-to-bread” alternatives currently in the marketplace.
We believe that everyone deserves to enjoy bread regardless of their diet restrictions, allergies or lifestyle choices. We improve our products by listening to our customers and their ever-growing need for healthier bread alternatives.
“Because it's the closest to bread in terms of taste. I remember the first time that I had my first bite of their bread, I almost cried because I felt like I'm eating bread all over again. So it’s the taste, the texture and the quality of the ingredients. It's a very clean, short list of ingredients. It's simple, healthy, and actually tastes good.”
“I'm gluten intolerant. All the food I buy is gluten-free. I'm always looking around for different options. They had a lot of bagels and not a lot of places have gluten-free bagels. They're really healthy. And I like to support local.”
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