People with full blown celiac disease can react to as little gluten as can occur when a flour like oatmeal, which has no gluten, is baked in a pan that previously had wheat bread in it. So the FDA now requires that bakeries that are NOT completely gluten free, never using gluten, cannot any longer mark the bread as gluten-free, EVEN THOUGH NO INGREDIENTS WITH GLUTEN ARE USED IN THE MAKING.

The millet bread from Deland is made with special commercial equipment and an lengthy process. You cannot do exactly that at home. If you are looking for a gluten-free, sliceable bread, I STRONGLY recommend you get 3 items; a bread machine, as gluten free breads do not tolerate regular kneading; Bette Hagmans book "the Gluten Free Gourmet Bakes"; and guar gum or xanthan gum which act as gluten substitutes in the gluten-free bread recipes.

We live in an environment where fear, suspicion and negativity contribute hourly to down-spiralling energy and loss of hope. Don't contribute; just take good care of yourself and those you feed.

As I also said, some people are SO sensitive to gluten that just preparing the gluten free bread in the same pans and ovens as gluten breads can leave enough trace to cause reaction. This is similar to what happens when oats, which are gluten free, are rolled or processed in factories that also do gluten-containing flours and the most sensitive folks then get a reaction to the oats, even though many sensitives do not. So if you or your family member are in that most sensitive group, you have to find gluten free foods processed in gluten free bakeries, and Deland is NOT a gluten-free bakery at its present factory.

There are even some gluten free breads that can be made in a crock pot. Check this site:

Preheat oven to 350 degrees.

Grease an 8x12 glass pyrex baking dish

Recipes was found on Sparkpeople.com I made it into a cake instead of muffins, as I was looking for a healthy ,natural birthday cake that was fast and easy to make. Delicious and foolproof,too! I bought organic ingredients,but if organics are unavailable, it will be just as good.( I also used baking powder instead of baking soda ) I substituted pecans for the walnuts the recipe called for. Only need the food processor and a class pyrex rectangle glass dish to make. Little mess and easy to clean up.I was surprised how well nuts replace flour in gluten free recipes.

Ingredients:

1. 6 large free range organic eggs
2. 1/3 cup organic honey
3. 1 and 1/2 cups Organic Walnuts( I used Organic Pecans) 4. 1 teaspoon gluten free baking powder( I use Hain )
5. 1/4 teaspoon salt,any,but (I used celtic sea salt)
6. 1 teaspoon vanilla,( I used Frontier brand alcohol free)
7. 1 small to medium banana ripe

FIRST, grease a glass rectangular glass baking dish ,the kind you make lasagna in. I greased mine with Nutiva Coconut Oil.

SECOND in a food processor, put in first 3 ingredients on list,#1,2,and 3 or eggs,honey and walnuts. Process for 4 minutes till smooth and creamy.

THIRD, add all the remaining ingredients EXCEPT THE SALT So,now,you are adding the baking powder,vanilla and banana. Process until smooth and well combined.

FOURTH, Stir in the SALT or process in food processor. ( I stirred it in well)

It is ready to pour into an 8x12 well greased rectangular glass pyrex lasagna type dish. Bake for about 30 minutes till golden brown in corners and set in middle,but do not over bake. Everyones oven is different so you may want to watch carefully the first time you make it. and note the timing.

This is not overly sweet,but sweet enough for me. If you want it sweeter,I suggest a thin layer of honey or all fruit preserves . Would be delicious as a plain cake with tea for company.

As a large birthday cake,I would make 2 of these in two same size baking dishes and just double the recipe or make two separate batches and bake them individually,doesn't really matter. Ideas for a filling would be fresh fruit mixed with all fruit preserves or honey and chocolate powder to make a chocolate frosting. For a nutty,caramel taste,try almond butter and honey. Note-Agave Nectar can be substituted for honey and is safer for diabetics, but has the same tastes.

Anyway, most importantly,enjoy It ,it is Light ,Airy ,Moist and Wonderful Tasting with a small hint of banana! Perhaps also you could use applesauce instead of banana and add spices if you desire a different taste and flavor. ENJOY!!!

crockpot365.blogspot.com/search/label/bread

I once worked as a professional baker in a health food restaurant and have a great deal of experience baking GF.

I sincerely believe that the reason that Deland's bread tastes so wonderful compared to all of the other GF brands and anything that anyone can make at home is because it contains a significant amount of gluten.

My favorite GF baking mix is 2.5 cups rice flour, .5 cups corn starch and .5 cups of almond meal. This is for cakes and muffins.

I have yet to be able to make a yeast bread that tastes better than any of the yucky (other than Deland) brands. And I do use Xanthan gum, potato flour, millet flour and rice flour.

If anyone has any other suggestions for bread or if you have a good recipe for sandwich bread that is yeast and gluten free, please let me know,

There is a great gluten free site for crock pot cooking, which includes a gluten-free bread baked in a crock pot. I use their cook book, too:

crockpot365.blogspot.com/

I now do policy analysis. I write policy. I do advocacy and diplomacy. I deal with high level people in organizations and talk about huge issues and persuade people day to day to do things they don't want to do but are usually legally obligated.

I am giving you some background so you understand where I am coming from.

I am stunned at what I am reading. People blaming the world for their food allergies, blaming the world for not having cheaper bread or bagels, for not having more GF options.

30 years ago, when I was a vegan, there were no choices. If was was GF 15 years ago there would have been no products on the shelves that I could eat. Now I am again an omnivore but gluten, soy, etc. make me very sick. In Europe, the choices are stellar. That discrepancy is not due to manufacturers finding making GF products sexy. The choices are available because European governments pull for their people. In the US, that doesn't happen. But we do have recent labeling changes that are mandatory that are going to help.

I first bought this DeLand bread years ago locally in GA. Then it disappeared from the stores. Then I ran into it in MA this past year. Now I order the products directly from DeLand. This is, as noted, a small operation that is trying to do the best it can for all of us. Small print saying that a product has wheat in it should be heeded. At the time this happened, it wasn't even legally obligated to list cross contamination, so blaming the bakery for making the type small or listing this is specious. It was kind of the bakery to recognize cross contamination.

As for you who will think to sue the bakery because you are angry at the world, or angry that you are dealing with food allergies in a country that could care less, try calling your Congressmen or Senators instead. Tell them that people with food allergies need fully protection under the ADA, and that foods should be nutritious and healthy and not full of junk. Tell them that every person with an allergy should have choices both at the supermarket and at the restaurant.

For the person who had an anaphalactic shock response, I would take a look at everything you ate that day and not just the one bread. I would call the owners of the bakery and have an open and honest (non judgmental) talk with them and see if there is some common ground. Instead of blaming, make the world better so no one else has to deal with what you dealt with. But being angry and blaming people doesn't cross that bridge.

If we, as the "food allergy" crowd, cannot and will not put aside rancor and anger, we will never get major legislation passed to protect us. We will never have our rights protected under the ADA. And people will never take us seriously.