Frequently Asked Questions

Gluten free

Why eat gluten-free?

  • You have an allergy or intolerance to gluten, which is a protein found in wheat, barley, rye and other grains. These people should avoid gluten to avoid allergic reactions or gastrointestinal symptoms.
  • Celiac disease is an autoimmune disease that causes damage to the small intestine in response to gluten consumption. People with this condition must follow a strict gluten-free diet to prevent damage to their gut.
  • You simply choose to eat healthy gluten-free products for personal reasons, such as to lose weight or improve their overall health, even if they don't have gluten allergies or intolerances.

Is eating gluten-free a risk?

In any case, there is no risk in following a gluten-free diet even if you are not sick. It is still important to maintain a healthy and varied diet. This will not cause any deficiencies. This will lead to a healthier diet because gluten is very present in processed foods where it is used as a binder. Gluten is an elastic protein that gives dough its sticky, elastic texture. When the dough is mixed, the gluten expands and forms a fibrous structure that traps the carbon dioxide produced during fermentation and baking.

What cereals contain gluten?

  • Wheat : All varieties of wheat, including durum, soft, Kamut and spelt, contain gluten.
  • Barley : Barley also contains gluten and is often used in making beer.
  • Rye : Rye is another grain that contains gluten and is often used in making rye bread and other baked goods.
  • Triticale : Triticale is a hybrid of wheat and rye, and therefore also contains gluten.
  • Spelled : Although some people consider spelled a gluten-free alternative to wheat, it also contains gluten and may cause problems for those with allergies, intolerances, or sensitivity to gluten.

It's important to note that gluten is also found in many processed foods, such as pasta, bread, cookies, cereals, energy bars, and other baked goods. It is therefore important to read food labels carefully to ensure that they do not contain gluten if you are allergic, intolerant or sensitive to this protein.

What is the difference between sourdough and yeast?

Yeast is a quick and effective leavening agent that is usually made from laboratory-grown yeast. It is added to the dough to allow it to rise quickly.

Sourdough, on the other hand, is a mixture of flour and water that has been fermented naturally with wild bacteria and yeast found in the environment. Sourdough adds flavor and moist texture to the bread.


Are our products based on GMOs?

None of our products contain any genetically modified ingredients or derived from genetically modified products. (EU 1829/2003 & 1830/2003)

Are our products ionized?

Our products are not treated with ionizing radiation.

Do you have organic certification?

Yes no we have this certification in accordance with EU regulations 834/2007 & 889/2008 and subsequent amendments

What is the EU 834/207 regulation?

This Regulation contains the basic provisions for the sustainable development of organic production and, at the same time, ensures the proper functioning of the internal market, guarantees fair competition, gives confidence to consumers and protects their interests.

Are your flours certified gluten-free?

Yes, all of our flours and ingredients are certified gluten-free.

Are all your products gluten-free?

Yes, all of our products are certified gluten-free.

Can you freeze your products?

So' Bake It breads can be frozen whole or sliced ​​for up to 3 months in their original packaging.

We advise you to defrost our sliced ​​products using a toaster and whole using your oven.

You can also freeze our cakes, tarts and cookies for 2 months in a freezer bag or airtight box.

We advise you to defrost them in the open air for a few hours then finish cooking in an oven at 170° C (thermostat 7) for 10 to 20 minutes while monitoring the cooking.

Products that contain cream cannot be frozen .

Do you use soy, sesame, corn and peanuts?

We never use soy and we only use corn in pizza dough. Our workshop does not work with sesame or peanuts.

Are the loaves sliced?

The breads are difficult to slice before your package is shipped because they are still too fresh to be sliced. They are sliced ​​perfectly when you receive your package the next day. It is possible to make 12 to 15 slices for our yeast bread and 15 to 20 slices for our sourdough bread.

However, if you want to freeze them, we recommend slicing them for ease of use.


How do you take care of your packaging?

The packaging used for our products complies with EU regulations 1935/2004 & 10/2011. Our bread packaging is compostable and biodegradable. (Compy patent – ​​Ace Packaging)

What is the EU 1935/2004 packaging regulation?

This Regulation aims to ensure the efficient functioning of the internal market with regard to the placing on the Community market of materials and objects intended to come into contact, directly or indirectly, with foodstuffs, while providing the basis for ensuring a level high level of protection of human health and consumer interests.

How to store bread and pastries?

Our breads will keep for 5 to 7 days in a cool, dry place in their original packaging.

Cakes will keep for 5 to 7 days in a cool, dry place in their original packaging.

Our biscuits will keep for 3 to 6 months in a cool, dry place in their original packaging. After opening, store the biscuits in an airtight container.

Our cookies will keep for 4 to 7 days in a cool, dry place in their original packaging.

Our Tarts will keep for 5 to 7 days in a cool, dry place in their original packaging.

Our flour mixes can be stored for 6 to 18 months in a cool, dry place in their original packaging. After opening, close your package tightly.

Store bread when it's hot?

During hot periods, be sure to store our gluten-free breads in a cool, dry place, away from heat, avoiding leaving them in a closed cupboard or without an airtight container. This way, you will be able to preserve their freshness and texture to fully enjoy them!