Frequently Asked Questions

Coming Summer 2023!

The short of it is….

Gluten is a protein that is found in wheat, barley, rye, and triticale that holds our baked goods together when they go though the rising process after yeast is added.  The gluten protein is very durable and very difficult to digest.  When the body attempts to absorb the gluten protein it gets stuck in the gut lumen, or little “hairs” in the lower intestine that absorb the nutrients from food.  The body tries to solve the problem by attacking the protein with white blood cells, which are unable to destroy the gluten protein but succeed in destroying the delicate gut lumen.  This leads to the inability to digest food properly and take in nutrients which can cause a variety of ailments such as; diarrhea, abdominal pain, cramping, and bloating.  More subtle or chronic symptoms include weight loss, irritability, depression, eczema, dermatitis.

God gave us these wonderful grains to enjoy but unfortunately the wheat we enjoy now is nothing like the wheat that Jesus had.  With innovations in technology that have been applied to farming over the last 200 years has caused the wheat to be more productive and tastier.  It’s estimated that the wheat we consume now has 50% more gluten than it did 200 years ago.

A modest estimate of people with some amount of gluten intolerance is 1 out of every 7. It is estimated that people with full blown Celiac disease, where gluten cannot be consumed at all, is as many as 1 in 133 people.

The good new is that the best cure for symptoms due to gluten intolerance is completely curable with out drugs or medication.  If you completely stop eating gluten, deterioration to the gut lemen, and related symptoms can be completely reversed in all but the most extreme cases.  If you think it’s possible that this could be affecting your life, we recommend that you attempt a gluten free diet for at least 2 weeks.  At the end of 2 weeks tests can be preformed by doctors to confirm suspension.  Come see us and we can discuss ways to move forward in a healthy and gluten free way!

The Paleo diet, especially as it pertains to Epiphany products, means that they contain no grains (rice flours, millet, sorghum, amaranth, teff)  dairy, refined sugars, yeast, soy, or corn.  Our base flours are almond flour, coconut flour, flax meal, arrowroot starch, tapioca starch, and other nut flours.  We use coconut oil in place of butter and natural sugars such as coconut palm sugar, dates, honey or maple syrup instead of regular cane sugar.

The point of a gluten free diet is to avoid the gluten protein.  The Paleo diet is the next step from a gluten free diet, in that all grains are avoided.   The paleo diet will also restrict dairy and processed sugars.  A paleo diet will be gluten free but a gluten free will not always be paleo.

Yes, please call during business hours to discuss.

We carry a variety of vegan items including bagels, cookies, brownies, sandwiches, pizza, cake, cupcakes, pies etc.  We are continually making new recipes every week…

Unfortunately we are not a nut free facility.  Almond flour is in most of our recipes and we do have occasional peanut containing items.  We do have some nut free options: Coconut chocolate chip cookies, gingerbread cookies, brioche bread, and cinnamon rolls.

All products should be kept in the refrigerator if eaten within a week and frozen for up to 6 months.  Most of our products do quite well for a day or two if kept in air conditioning with an air tight container.  However, in our experience they stay the freshest if kept cold.  We do not add preservatives.

All of our products freeze and refrigerate well. Especially sweet breads, cookies, and brownies.

Our food is completely free of all preservatives.  Please take special care of your product by freezing or refrigerating otherwise the product will mold.

The only corn at our bakery is a tiny amount found in baking powder and powdered sugar.  We do not use corn starch or corn meal in any of our regular products but it may be used in particular requested applications. Canola oil will not be used in our bakery except for the sole purpose of frying donuts.  Most oils burn at high heat so we are in search of a better one that doesn’t burn, until then it is the only time we use canola.  The only soy found in our bakery will be in the form of soy lecithin in the semi-sweet chocolate we use.

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