big interview
14 allergen-free: Creating better gluten free options
Kennedy’s Bakery Production sits down with Rana Roushdi, Co-Founder and CEO of The Gluten Free Bakery who explains their use of traditional fermentation techniques and ancient grains to create the best gluten free offering
Can you give us a little background? Why did you start the Gluten Free Bakery? In 2012, I was diagnosed with coeliac disease. I had been suffering symptoms from fatigue, bloated stomach and digestive problems to foggy brain and irritability to name a few. For years it seemed normal to feel sluggish, tired and constantly unwell. After being diagnosed, my overwhelming feeling was relief - I was finally able to understand what was wrong. To help adapt to my new diet, I set out to find great-tasting gluten free food. The thing I missed most was delicious, crusty bread, and I couldn’t find it anywhere. My background was actually in Investment Management, but I felt there was a huge gap in the market, so I decided to change careers and start the bakery. I started the business with a friend’s husband, Alexander, who had been working in the catering industry for 15 years. We set out to create a delicious crusty bread, with great texture and that artificial flavour which you find with many gluten free breads. To do this we employ traditional fermentation techniques, and use the finest ancient grains to ensure our sourdough is packed full of nutrients and flavour. We wanted to focus on quality and taste, and so all bread is hand-crafted in our London kitchen using responsibly sourced ingredients.
How has Coeliac Disease impacted your life and why is it important to have more GF offerings? Anyone diagnosed with Coeliac disease, will know it has a huge impact on your life. When you’re diagnosed, the doctors explain the serious consequences for not following a strict gluten free diet, so really the way you eat has to change completely. Otherwise you risk developing serious conditions such as cancer, osteoporosis, infertility and mental health problems to name a few. Before I was diagnosed, I didn’t know anything about gluten, or being gluten free. It’s a steep learning curve discovering what gluten is in, and it also
6 Kennedy’s Bakery Production February/March 2023
has a big impact on family or others you live with. Either everyone goes gluten free, or the kitchen needs to be a place where everyone is very careful to avoid cross contamination- separate toasters, spreads etc… Eating out is a whole other issue. Some Coeliacs avoid
it, but I’m a big foodie and love trying new restaurants and foods. Restaurants are getting better at accommodating gluten free diners, but I have had times where I’ve had to leave without ordering anything, as nothing was available! For some, being gluten free is a choice, but for many eating gluten has a huge impact on their health. Having more gluten free options encourages companies to improve
bakeryproduction.co.uk
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