Image Credit: The Local Loaf
Dear gluten-free and coeliac readers,
We see you. We hear you. We stand in solidarity with you.
And here at Glam, we declare that being able to enjoy the brilliance of a fresh-out-of-the-oven, handcrafted sourdough, or a crispy, flaky pastry or baked treat isn’t a privilege – it’s a right.
For anyone living with coeliac disease or avoiding gluten, eating out often comes with a side of uncertainty. Even when a café offers gluten-free options, the risk of cross-contamination can be enough to make many think twice.
That’s exactly why Adelaide bakery The Local Loaf has gone all in on creating a dedicated gluten-free kitchen at its Glenside store, ensuring every gluten-free item is prepared in a completely separate space. The move is designed to give customers confidence that they can enjoy fresh sourdough, pastries and baked treats without worrying about what’s happened on the bench before them.
Everyone knows that just because something claims to be gluten free doesn’t always eliminate the risk of cross-contamination. But the team behind The Local Loaf know that too, and they’re determined to make sure everyone who ‘goes against the grain’ can enjoy their doughy delights without a side of stomach troubles.
“If it’s not gluten free, it doesn’t go into the kitchen,” explains the team behind the Glenside bakery.
“In the GF kitchen, our utensils, storage, equipment and packaging are all completely segregated. It’s actually made our prep and cooking easier, as having two separate prep areas makes it much easier to prevent contamination.”
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The much-loved bakery is known for stocking the popular Basket Range Baker bread range, alongside Really Truly Gluten Free, with both brands becoming favourites at South Australian farmers’ markets.
“We have our own gluten-free bakery, Basket Range Baker GF, that bakes the sweets and breads for The Local Loaf, and we bake our cinnamon scrolls, cookies and muffins in the kitchen. We also prepare our range of gluten-free melts and sourdough (not GF) toasties on site. Having a separate kitchen gives us and our customers peace of mind that there isn’t any gluten contamination.”
The decision to invest in a dedicated gluten-free operation didn’t happen overnight. It’s the result of years of development and a determination to create gluten-free bread that doesn’t compromise on flavour or texture.
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“We started our journey into gluten-free baking a couple of years ago, wanting to make, bake, eat and share real breads that are healthy, delicious and gluten free. It took 12 months of trial and error and countless bakes before we were happy with our first gluten-free sourdough recipe, two months for the next, and now we have six different GF sourdoughs on rotation.”
While Adelaide has no shortage of cafés happy to slap a “gluten-free option available” sticker on the menu, for gluten-free and coeliac diners who prefer to err on the side of caution, The Local Loaf is proving that a truly dedicated gluten-free kitchen can make all the difference.
Where: 2 L’Estrange St, Glenside SA 5065
When: 6am – 3 pm Monday – Friday, 8 am – 2 pm Saturday and Sunday
For more information, click here.
