Gluten-Free with Integrity: What We Can (and Can’t) Offer

Gluten-Free with Integrity: What We Can (and Can’t) Offer

Since the very beginning, our mission at Modern Stone Age Kitchen has been to create food that’s as safe, nourishing, and delicious as possible using traditional methods. But when it comes to gluten-free products, we know we’re entering sensitive territory—and we want to be absolutely transparent about what we can and cannot offer.

What We’re About

For years, we resisted offering gluten-free products—not because we didn’t care, but because many gluten-free foods don’t align with our philosophy:

1. They often rely on questionable ingredients. Many gluten-free products are packed with stabilizers, emulsifiers, and thickeners that we avoid.
2. They don’t address antinutrients. Gluten-free grains like almond and buckwheat often contain high levels of compounds that block nutrient absorption or harm gut health.
3. They skip transformative processes. We don’t just swap ingredients; we use traditional methods like wild sourdough fermentation to transform food into its safest, most nourishing form.

When we finally decided to offer gluten-free options, we committed to doing it our way: prioritizing ingredient integrity, leveraging sourdough fermentation, and staying true to our roots.

A Commitment to Transparency

That said, we are not a gluten-free facility. Flour is everywhere in our bakery—it’s in the air, on surfaces, and in our tools. While we make every effort to minimize cross-contamination, the nature of our production environment makes it impossible to guarantee a truly gluten-free product.

We recognize that for individuals with celiac disease or severe gluten sensitivity, this limitation is critical. If your health requires absolute zero cross-contamination, our products are not safe for you, and we encourage you to seek out certified gluten-free facilities.

For Those Who Can Enjoy Gluten-Free with Trace Gluten

For those who are gluten-intolerant or can tolerate trace amounts of gluten, we’re proud of what we’ve created:

• No artificial additives. Our gluten-free products contain only real, natural ingredients.
• Thoughtfully chosen flours. We avoid high-oxalate grains like almond and buckwheat, using rice flour, oat flour, and tapioca starch instead.
• Sourdough fermentation. Our gluten-free sourdough starter, “Barrie,” transforms grains through wild, long fermentation to enhance digestibility and reduce harmful compounds.

Understanding Cross-Contamination

We know cross-contamination is a serious issue. It’s not just about cleaning counters and tools—it’s about the air we breathe and the spaces we work in. Here’s why it’s particularly challenging in our environment:

1. Shared Space: Our bakery operates alongside our restaurant, where gluten-based products are made daily.
2. Flour in the Air: The very nature of baking creates airborne flour particles that settle on surfaces and linger in the air.
3. Production Complexity: Traditional processes like sourdough fermentation involve multiple stages over several days, making complete decontamination impractical.

Although we cannot control the flour that lingers in the air, we do take deliberate measures to minimize cross-contamination where possible. We use specific pans and other equipment exclusively for gluten-free production to reduce the risk of contact with gluten.

We don’t take this lightly, which is why we are upfront about our limitations. Transparency is essential to us, and we never want a customer to feel misled.

A Note on Feedback

We’ve read these concerns from one customer on a public forum on Facebook:

• “My son has celiac and had a reaction to MSAK’s gluten-free bread. Avoid this place if you have celiac disease!”
• “Modern Stone Age Kitchen’s ‘gluten-free’ products aren’t safe—they don’t have effective processes to prevent cross-contamination.”

We hear you, and we understand. If you or a loved one has celiac disease or a severe gluten sensitivity, we strongly recommend avoiding our gluten-free products. Your health comes first, and our current setup cannot meet the stringent requirements necessary to ensure zero cross-contamination.

For those who can enjoy gluten-free foods with trace gluten, we are proud to offer products made with care, intention, and a commitment to real nourishment.

Chicken Salad on gluten free bread

The Power of Fermentation

One last note: many of our gluten-intolerant customers—and even seven with celiac disease—have found they can safely enjoy even our wheat-based sourdough bread. Yes, I said our wheat based bread. This speaks to the transformative power of fermentation, which transforms gluten and enhances digestibility.

However, every person’s body is different. We want you to make the decision that’s right for you, armed with full knowledge of how our products are made.

A Gluten-Free Philosophy, Rooted in Care

We’re not just making gluten-free food. We’re transforming it—using traditional methods, carefully chosen ingredients, and a dedication to creating something truly nourishing. While we can’t be all things to all people, we hope to serve our community with honesty, passion, and transparency.