Why we don’t add extra gluten to our breads

We had a dilemma, one faced by a lot of companies that make bread: How to consistently make softer, lighter sliced bread? It’s especially tricky when it comes to 100% whole wheat and sprouted multigrain.

Just about every conventional and (we were surprised to learn) organic bread company answers this question by adding wheat gluten.

We don't. 

Sometimes called vital wheat gluten, wheat gluten is made by removing the bran, the germ, and washing all the starch from a wheat berry, until pretty much just gluten is left behind.

We discovered that the only sources of certified organic GMO-free gluten would have to be shipped across the US, or, worse, across the Atlantic. We also couldn't shake the simple thought that it’s kind of, well, odd and unappetizing to pump a loaf full of added gluten. 

So we decided: Let’s just source the best grains possible and not “correct” them with unnecessary gluten. We know that some people are wary of too much gluten in their diet, so our breads contain only the gluten that occurs naturally in the grains. (We don't currently offer gluten-free breads, but will give it a shot; if we can make it tasty we'll offer it). 

In the end, we stuck to a simple truth: use the best grains, and then enhance them with a few other ingredients to bring out their great flavor and inherent characteristics. Our methods take extra time and care, but they result in consistently great texture, flavor, and quality. 

We're wondering what you think about additives like wheat gluten--do you care one way or the other?