Breaking bread and the upcoming Market
October 11, 2010
Took gluten-free bread for communion at my church last Sunday. Got up early to bake so that it would be still-warm, as I wanted people’s first experience with GF bread to be as good as possible. I worried that it would crumble all over the floor as pieces were broken off for each person – since gluten is what makes bread stretchy and helps hold its shape. I wasn’t able to go forward since lately my son is a major handful in church, so I still wonder if there were crumbles…
I received several positive comments afterwards but my favorite moment was seeing an individual who has Celiac disease standing in line and knowing that this time she wouldn’t need to leave empty-handed.
Felt awkward charging for this loaf but am really trying to treat the business as a business otherwise I’m afraid we’d never charge anyone. We absolutely want giving/donating to be part of our business plan but haven’t fleshed out exactly how or when, yet.
We are getting excited for our first Saturday Farmer’s Market this coming weekend. Trying to figure out a way to serve cinnamon rolls WARM. Our cinnamon rolls are not gluten-free…it’s this confusing thing where everything we serve at the Market is GF except the rolls. We’ve tried converting them but haven’t found a good solution. I hate telling GF folks that they can’t eat the most delicious-looking thing on our table but for now that’s where we’re at. We keep navigating the GF/not-GF issue and are trying to find the right path.