How to Care for All But Gluten™ Products

You’ve visited the fresh bakery section, you’ve picked up your favorite All But Gluten™ breads, and you’re ready to rekindle your love of baked goods. Great! Here are a few tips on getting the most from our products.

All But Gluten™ products are best enjoyed before the best before date. We recommend storing them in refrigerator if you do not plan to use them right away.

If you can’t enjoy your All But Gluten™ products immediately and would like to freeze them, we recommend doing so as quickly as possible after opening. Tightly wrap each product and seal in a good quality freezer bag or re-sealable tub. Improper wrapping, extended freezing or temperature fluctuations may result in freezer burn, affecting the taste and quality of your breads.

To defrost frozen All But Gluten™ products, remove them from the freezer and let stand in your sealed freezer bag at room temperature for three to four hours. For quicker thawing, remove freezer covering, wrap in aluminum foil and warm in preheated oven at 165°C (325°F) for 10 to 30 minutes.

Answers to Your Gluten-Free Product Questions

All But Gluten™ products have been formulated to be great tasting but without the gluten. Gluten is the general name for certain proteins found in the grains wheat, rye, barley, triticale, kamut and spelt.

All But Gluten™ products are free of gluten-containing grains and are made in a dedicated gluten-free facility. They meet and exceed Health Canada’s regulations for gluten-free claims and carry the Canadian Celiac Association’s Gluten-Free Certification Program (GFCP) mark.

Health Canada has designed specific regulations to govern the use of the term gluten-free. This declaration relegates the food into a special category of “food for special dietary use”. A product making a gluten-free claim on the label must be specially processed or formulated and contains less than 20 parts per million (ppm) of gluten. Health Canada has reviewed the most recent scientific evidence and found that levels of gluten below 20 ppm in gluten-free products are safe for those with celiac disease.

For more information about the Canadian gluten-free regulations click here.

The Canadian Celiac Association has recently developed a new gluten-free certification program (GFCP) where food manufacturers can enroll for a fee to go through the rigorous qualifying program – with detailed reporting, facility inspections, testing and annual third-party audits. Once approved products produce in that facility can use a special gluten-free mark (symbol) on the package, making it easier for consumers to determine the gluten-free status of a product.

Products must meet specific requirements in order to receive certification from the GFCP. To learn more about the GFCP see www.glutenfreecertification.ca.

As the most trusted Canadian resource for consumers seeking gluten-free information, the Canadian Celiac Association’s vision for the GFCP mark is that it will provide consumers with safe, trusted and easily identifiable gluten-free products at point of purchase. The GFCP mark on product packaging provides consumers with an added level of assurance that those products are manufactured in a facility which successfully passes routine third-party audits to verify that their gluten-free management system consistently meets the requirements of the Gluten-Free Certification Program.

All But Gluten™ products all produced in a facility that has by the Canadian Celiac Association’s Gluten-Free Certification Program (GFCP) and carry the mark on the front of the product package.

Yes, however the GFCP does not prescribe analytical testing policies and procedures. Routine testing protocols should be developed and conducted by the facility based on the risk of gluten contamination, and integrated from the receiving of raw materials to end product.

As part of our gluten-free certification, our gluten-free products must test below 10 ppm of gluten. In addition, all incoming ingredients are tested and certified to be gluten-free.

A “recognized facility” is a manufacturing facility producing gluten-free products that has been audited by an approved third-party auditor and has met all of the requirements of the Canadian Celiac Association’s Gluten-Free Certification Program.

No. However, in non-dedicated facilities, gluten contamination must be controlled or eliminated by standard operating procedures detailing cleaning and testing protocols to verify that the facility can be safely used to produce gluten-free products.

Yes, All But Gluten™ products are manufactured in a dedicated gluten-free facility.

Yes gluten-free products can be enriched. Although Canada’s Food and Drug Regulations do allow manufacturers to add vitamins and minerals to gluten-free products there are no specific regulatory restrictions for which nutrients can be added or the level of nutrient addition. However, Health Canada does recommend that gluten-free products be enriched with vitamins and minerals at similar levels as gluten-containing flours, cereals, pasta, bread and other baked products.

Many gluten-free breakfast cereals, pasta, breads and other baked products are NOT enriched with vitamins and minerals. As a result they are often much lower in vitamins, minerals and fibre than the gluten-containing products they replace. People with celiac disease or gluten sensitivity consuming these products may not be receiving optimum nutrition from their diet.

Yes, All But Gluten™ breads, focaccias, muffins and the pizza shells are enriched with a variety of vitamins and minerals including iron, calcium, thiamine, riboflavin, niacin, folate, vitamin B6 (pyridoxine hydrochloride) and pantothenate. They are also source of fibre.

No, not every All But Gluten™ product is dairy free. Please refer to the ingredient list to make sure this product is right for you.

No, All But Gluten™ products contain eggs.

“May contain milk ingredients” or “Manufactured in a facility that also processes nuts” on food product labels are examples of “allergen precautionary labelling”. These are used to notify consumers that a food allergen may be unintentionally present in a food. For more information on precautionary labelling, please visit Health Canada’s website.

No, our gluten-free products contain eggs.

All But Gluten™ products have been formulated to be great tasting but without the gluten. Gluten is the general name for certain proteins found in the grains wheat, rye, barley, triticale, kamut and spelt.

All But Gluten™ products are Kosher. The OU (Orthodox Union) Kosher is the world’s largest and most widely recognized kosher certification agency, certifying more than 500,000 products produced in over 6,000 plants located in 80 countries around the world.

All But Gluten™ products are manufactured in facilities that handle Tree Nuts, Egg, Soy and Sulphites.

Please see chart below for specific allergens that are present in the product.

X = Allergens present in the product

All But Gluten™ Product Peanut Tree Nut Sesame Seed Gluten Dairy Egg Soya Sulphite
White Bread X
Whole Grain Bread X
Cinnamon Raisin Loaf X X
Pizza Shells X
Onion Focaccia X X
Rosemary Focaccia X
Carrot Raisin Morning Muffin X X
Brownie X X
Macaroon X X


Gluten sources: All But Gluten™ products do not contain wheat, including spelt and kamut, or oats, barley, rye or triticale or any part thereof.

Traditionally gluten-free breads and other baked products have been found in the freezer sections of supermarkets due to shelf life issues. All But Gluten™  is unique in that it will be found in the fresh bakery section of the supermarket and will be available fresh, not frozen. For the gluten-free consumer this allows them a stroll down the aisles that have previously been off limits. They can conveniently prepare a sandwich, pizza or bruschetta, rekindling their love of baked goods without compromise! Amazing.

To toast, or not to toast…the choice is entirely up to you! That said, All But Gluten™ products can be enjoyed untoasted. We used our extensive baking experience to create gluten-free breads that are delicious without toasting! Living Gluten-free never tasted so good!

If you plan to eat the bread within a few days it won’t need to be frozen. Otherwise keep it in the freezer tightly wrapped and sealed in a good quality freezer bag or re-sealable tub. Look here for detailed instructions for freezing and defrosting.

In fresh bakery aisles across Canada! You can purchase All But Gluten™ products in these fine retail stores…Canada