top of page

Menus - Gluten Free

Gluten Free Breads


          No longer just recognized for people with celiac disease, the extremely modified strains of wheat that are used commercially are harder for all people to consume than most understand.

          We are able to make all of our menus gluten free, and we constantly try new gluten free options that add unique flavor profiles to our foods that are normally made with wheat flour.

Wheat Facts: The Evolution of Wheat

  • 10,000 BC - EINKORN The original wheat = 14 chromosomes (never hybridized)

  • 8,000 BC - EMMER 1st hybridization of wheat = 28 chromosomes

  • 6,000 BC - SPELT 2nd hybridization of wheat - 42 chromosomes

  • 4,000-5,000 BC - thousands of years of breeding transforms EMMER into today’s Durum and SPELT into today’s soft wheat

  • 1940-1960 - The green revolution wheat becomes the grain of choice for the exploding population worldwide and is hybridized to a dwarf version with high gluten yielding 10 times the amount of previous varieties

          It has been determined that despite the cost effectiveness of the high yield wheat, the effects on the human body are less than desirable with many side effects coming to light over the years.

          EINKORN, the original wheat was close to extinction a few years back, einkorn was abandoned 5,000 years ago, because it is difficult to harvest and mill and has one fifth the yield of modern wheat.

          A group of researchers in Italy were replenishing original Einkorn seeds when a company called Jovial started planting 50 acres in 2009 and are now the largest grower of EINKORN in the world. More and more growers are moving to these ancient wheat varieties making the flours available for use in today’s cooking.

          It's never to late to regain your health! Dan and Carol have started adjusting their personal diets to not consuming modern wheat, and they are looking into growing their own EINKORN on their 42 acre organic farm in Manchester, MI.


bottom of page