GF bread baked in a non-GF facility - could it ever be safe?

cruelshoes · Joined: 23 Sep 2005 Posts: 3556 Location: Washington State

I recently learned that our local Great Harvest Bread Company has begun offering GF bread once a week. Initially, I was thinking I would try to get them to come in to our support group meeting, and talk about their bread and how they work to keep it free from cross contamination. Upon further reflection, though, I have a gut feeling that no matter what they had to say about their cleaning practices, I don’t think I would feel safe buying their bread. And if I wouldn’t feel safe buying it, I probably wouldn’t want them to come talk to our group. Now I am second guessing myself. I do have a tendency to err on the side of caution a lot of the time.

So I would like to throw it out to you. Under what circumstances would you be willing to purchase a GF bread that is not made in a GF bakery? What would the bakers need to say to you to make it seem safe?

I don’t know if they would even want to come to our meeting, I haven’t asked them. I do think if we did have them in, people might see it as an endorsement of their bread. I would hate to have someone get sick because if something I did. I have visions of Sami's bakery running through my head.....
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-Colleen

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jeant · Joined: 06 Apr 2008 Posts: 290

Have you talked to them to confirm that their bread is not made in a GF facility? Some bakeries contract out their GF products to people that make them in dedicated facilities.

If they are making them in the same bakery as the regular bread, I'm not sure what they'd need to say about their cross-contamination practices to make me feel confident. Maybe if CC is a concern but you still have them speak to the group, you could do it under the condition that someone discuss that sensitive people may not be able to eat the bread.

cruelshoes · Joined: 23 Sep 2005 Posts: 3556 Location: Washington State

celiacmaine-iac · Joined: 19 Dec 2007 Posts: 1487 Location: Maine

Bread baked in an NGF facility would make me really nervous. It doesn't seem too different from baking both GF and NGF breads in the same bread machine. No matter how much I would clean the bread machine, I wouldn't feel safe. Flour has such fine particles, it would be really hard to see a thin film on a counter, never mind what's floating around in the air.
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Steph

Gus's Mama · Joined: 29 May 2009 Posts: 175 Location: Boston MA

mmmmm....nope. I wouldn't take the chance. If they had a dedicated "clean room" where they stored ingredients, mixed, baked, and packaged the bread, I'd feel better about it. Otherwise, no way.
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Deb
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SPD Little Boy, Gus: Getting better by the day! Improved digestion, skin issues clearing, able to focus and follow instructions, talking (the boy is TALKING!!!)

cardine45 · Joined: 15 Apr 2008 Posts: 586 Location: Kalamazoo, MI

I think there are 2 bakeries around here that do gf bread once a week. I've never tried them, and I don't intend to try them. I have too many worries about cross contamination, and I'd rather make my own where I know it's safe. I'm sure some of them do a perfectly good job, but I prefer not to take any chances when it comes to that.

There have been plenty of days I've gone to work and not given 100%, and unless their workers also have CD, they could easily be having an off day and decide not to care as they're cleaning the equipment for the gf bread. I know I'm taking the same risk while eating at restaurants, but most restaurants don't normally have flour flying around the kitchen.

ostrich · Joined: 30 Mar 2006 Posts: 5101 Location: Nebraska

I would leave the buying decision up to your group members. Some people are more comfortable with that situation than others. However, I'd still invite them to talk to your group. Personally I'd be interested to hear how they minimize (or don't minimize) CC.
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Ostrich :>--O==={

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The Edifying Conscience · Joined: 29 Aug 2005 Posts: 3000

The local Great Harvest Bread also has a weekly GF bread baking day. The bakery is located in a strip mall and is one long space. The mixing, kneading and baking all take place in that one section which is also the retail section. While they may say they clean before baking GF bread. There's no way they can get all of the particles. There's just flour everywhere!

Some of the participants of our group were excited about the bread too. We then had a discussion about it. For the next meeting the person who shared the news came back and said that she wasn't eating their bread anymore due to cross contact issues.

There's no way I would have them present at our meeting.

aklap · Joined: 02 Oct 2004 Posts: 10971 Location: WI, USA

Looking at the flip side of this...

If they come and present, maybe you can educate them as to what educated celiacs look for in a GF product - the issue and importance of CC. You can bring up the concept of testing their product for gluten, etc.

Ask them all the questions we would normally ask of any GF food purveyor and explain the reasons why.

If they know how you feel about their product, they may stop making the GF bread - which will be safer for all involved.

I stopped in to a "local" Breadsmith Bakery because they were doing GF stuff. That one visit scared me off...

http://forums.glutenfree.com/post24855.html#24855
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Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

ostrich · Joined: 30 Mar 2006 Posts: 5101 Location: Nebraska

aklap · Joined: 02 Oct 2004 Posts: 10971 Location: WI, USA

Of course it has to be done properly so it's not an attack. It can also be done privately with a manager too.
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Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

cruelshoes · Joined: 23 Sep 2005 Posts: 3556 Location: Washington State

I do have one Elisa test that I got for free at the GIG conference. I have been wondering what I should use it on.......
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-Colleen

Where are we going, and what am I doing in this handcart?

aklap · Joined: 02 Oct 2004 Posts: 10971 Location: WI, USA

Gus's Mama · Joined: 29 May 2009 Posts: 175 Location: Boston MA

I think either result would work in your favor!
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Deb
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SPD Little Boy, Gus: Getting better by the day! Improved digestion, skin issues clearing, able to focus and follow instructions, talking (the boy is TALKING!!!)

GH · Joined: 10 Nov 2009 Posts: 2

I own a Great Harvest Bread Company bakery and am interested in baking Gluten Free. But, it seems nobody has really answered the question: "Can GF breads be baked in a non-dedicated facility?" I've looked on-line and it seems that many say yes, but also many say no.

We want to do GF, but only if we can do it right. Having a separate bakery is not an option right now. So, thoughts? What, if any, info. would make you comfortable buying products made in my bakery?

Thanks.