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New Tweed Heads bakery owner challenges gluten intolerant to try his all natural bread

THE owner of a new Tweed Heads bakery believes his bread is of such high quality it could convert the gluten intolerant into eating wheat again.

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THE owner of a new Tweed Heads bakery believes his bread is of such quality it could convert fad diet people who insist on gluten-free loaves into eating wheat again.

Baked At Ancora is set to open on December 12, with owner Mark Wilson saying his loaves of bread are easy on the stomach due to only being made with three ingredients.

“(With) the gluten-free issues, a lot of what we experience is the poor quality of flour and preservatives and techniques,” Mr Wilson said.

“For the best bread, you just need three ingredients — flour, salt, water.’’

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Baker Gavin Rudd with the loaves that can supposedly cure people of being gluten-free. Photo: Jason O'Brien
Baker Gavin Rudd with the loaves that can supposedly cure people of being gluten-free. Photo: Jason O'Brien

With the exception of celiacs, whose autoimmune condition leaves them intolerant of the protein gluten from wheat, rye and barley, Mr Wilson said “the gluten-free movement’’ had stemmed from “packet pasta, packet bread, with terrible additives’’.

“We could overcome those issues by delivering amazing quality bread. We’re hopefully going to educate the market around good quality bread,’’ he said.

“I would challenge someone who won’t eat wheat to try our sourdough.”

Baked At Ancora would be a rustic bakery with a focus on artisan croissants, fresh loaves and sweet and savoury pastries baked daily in state-of-the-art European equipment.

Owner Mark Wilson says the issue for gluten-free people is low quality ingredients. Photo: Jason O'Brien
Owner Mark Wilson says the issue for gluten-free people is low quality ingredients. Photo: Jason O'Brien

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Head chef Gavin Rudd, formerly of Bam Bam Bakehouse and Paddock Bakery, would lead a team of award-winning bakers in the kitchen, where customers would be able to see them at work through a glass panel “viewing room”.

“It takes a vision, but more importantly it takes a team,” Mr Wilson said.

“Gav is the ex-head pastry chef of Paddock (Bakery). We’ve also got a couple of chefs from overseas, both of them have worked in the top bakery shops in New York.

“The young lady Maki, she won the chocolate award for Gold Coast and Sydney pastry competitions. She’s got a really strong cake making background.

“We know what our competitors are doing. We will be the best in the region.”

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Original URL: https://www.goldcoastbulletin.com.au/lifestyle/new-tweed-heads-bakery-owner-challenges-gluten-intolerant-to-try-his-all-natural-bread/news-story/ee143770fa3fce130b70b9e1a511af3a