About Celiac Safe Baking
“Gluten Free” DOES NOT mean *Celiac Safe*.
Celiac Safe Baking is built on the belief that enjoying a treat is still possible with an autoimmune disease.
Achieving remission from Celiac Disease requires a strict avoidance of Gluten, Wheat, Wheat Byproducts, and cross-contamination with any gluten containing grains; while ONLY consuming food manufactured, packaged, and prepared in wheat-free spaces.
Remission is real, and we fight for it every day. The last place we need to worry about triggering an inflammatory response is in something we didn’t need to eat anyway.
The only safe level of exposure for someone with Celiac Disease is 0ppm.
Even certified “gluten free” products still contain gluten cross contamination and wheat byproducts, sadly.
The only way to remove cross contamination risk from your diet is by sourcing food from wheat and other gluten containing grain free processing and packaging facilities, while also ensuring 100% elimination of all potential wheat byproducts by individual ingredient, *along with* exclusively using gluten and wheat free preparation spaces and equipment.
Trusting gluten free labels or the certified gluten free status of products is simply not enough to stay safe.
This may sound nuts, but it’s entirely doable, and that’s the only way I bake.
(That’s the only way I eat, too).
When it’s life or death, what’s the big deal with doing a little leg work and contacting companies or researching facilities used in ingredient production?
It’s the only way I was able to find remission from Celiac Disease, and remission saved my life.
After years of chronic inflammation from an immune system attacking itself and all of my healthy tissue based on a genetically glitched response to something I was eating every day… I started having heart attacks. Every six months for two years, the worst being the first and the last, both flatlines. Six myocardial infarctions, four angioplasties, and two stents later, my primary care physician decided to test me for Celiac Disease in response to unrelated digestive symptoms. Bingo, and jackpot.
Once I removed gluten from my diet 120 lbs fell off of me in seven months. My coronary artery disease resolved entirely, to the surprise of the cardiologists telling me I wasn’t going to see thirty.
It took over four years to hunt down and fully eliminate all sources of wheat and wheat byproduct in daily exposure and achieve full remission from this autoimmune disease.
It took a further eight years to fully diagnose the extent of permanent damage done to my nervous system, digestive organs, and intestinal tract from the years of unknowing exposure.
Maintaining remission from Celiac Disease is the only way I can maintain my existence at this point in my life, so my research and ingredient choices are based on eliminating even the potential risk of a gluten or wheat exposure. I’m not telling anyone else how to maintain their own health, I’m only explaining why and how this is what I have to offer:
Everything I bake is Gluten Free, Wheat Free, Wheat-Byproduct Free, and 100% Free of Cross-Contamination from wheat, gluten, and gluten containing grains.
I bake in a wheat free kitchen with wheat free equipment using ingredients sourced exclusively from wheat-free processing and packaging facilities.
None of my bakeware or utensils have ever touched wheat.
I guarantee a completely safe experience for anyone with Celiac Disease, a Wheat Allergy, or Gluten Intolerance.
Ingredients I will never allow in my food or in my kitchen :
-Dextrose
-Dextrin
-Maltodextrin
-Maltose
-Mannitol
-Sorbitol
-Maltitol
-Erythritol
-Modified Food Starch
-Modified Corn Starch
-High Fructose Corn Syrup
-Corn Syrup
-Glucose Syrup
-Invert Sugar
-Mono and Diglycerides
-Monosodium Glutamate
-Tocopherols
-Mixed Tocopherols
-Cellulose
-Citric Acid
-Caramel Color
-Any and all dyes
-Natural Flavors (unless confirmed by manufacturer to be gluten free),
-“Spices”
-“Starches”
-“Seasoning”
-“Thickener”
-“Binder”
-“Filler”
-“AntiCaking Agent”
-“Gluten Removed” *Anything
Ingredients EVERYONE with Celiac Disease should *always* avoid:
- Wheat
- Barley
- Malt
- Rye
- Oats
- Triticale
- Spelt
- Durum
- Farina
- Farro
- Bulgur
- Semolina
- Einkorn
- Emmer
- Couscous
- Groat
- Graham
- Wheatgrass
Achieving and maintaining remission from Celiac Disease is not only possible, it's life changing! Stay mindful, stay the course, and health is always ahead.
Food is life, food is love, food is medicine.
Enjoying a worry-free treat that will not jeopardize your health by triggering an autoimmune response is good for the soul.
- ML