Below are answers to common questions. Have a question not on the list? Feel free to contact us for more information.
What is celiac disease?
According to the FDA, celiac disease is "a chronic inflammatory disorder of the small intestine in genetically susceptible individuals. The disease is triggered by ingesting certain proteins, commonly referred to as "gluten," which are naturally present in some cereal grains, including wheat, rye, and barley." Currently, three million Americans are thought to have celiac disease.
What is non-celiac gluten sensitivity?
According to Dr. Alessio Fasano, MD, Medical Director of the Center for Celiac Research, the term non-celiac gluten sensitivity refers to a non-allergic, non-autoimmune reaction to gluten that can cause symptoms similar to those with celiac disease. Dr. Fasano estimates that 18 million Americans may have non-celiac gluten-sensitivity, but research needs to be done to validate the actual number of persons with this disorder.
What are gluten-related disorders?
"Gluten-related disorders" is a term used to describe all conditions related to gluten. These conditions may include disorders such as gluten ataxia, dermatitis herpetiformis, non-celiac gluten sensitivity and celiac disease.
Why did Rotella's decide to produce a line of gluten-free breads and rolls?
Bread has been a standard form of food since the most primitive times and has earned the reputation as the "staff of life." Since bread has been a staple product for nearly every culture for thousands of years, there are a lot of people that take this most basic form of nourishment for granted. This is not so for those with celiac disease or non-celiac gluten sensitivity, and not so for the Rotella family. We have firsthand experience with family members who have celiac disease and gluten-related disorders. As such, we became passionate to produce a line of gluten-free breads that would meet the high standards we have used since 1921. The result is a delightful line of gluten-free breads not only worthy of the Rotella name, but worthy of remaining a staple of life for future generations.
Does Rotella's start with gluten-free ingredients?
Yes, Rotella's obtains ingredient specifications and assurance from each supplier that their products are free of wheat, barley, rye, and commercial oats. All sourced ingredients are produced in accordance with all good manufacturing practices and all applicable FDA regulations.
Are Rotella's gluten-free products made in a dedicated facility?
While our facility is not entirely gluten-free, the make-up equipment and pans are dedicated to gluten-free production and the products are, of course, made on separate production days. Rotella's has instituted a gluten-free system that covers every step from receiving dry ingredients for baking to storage of the finished product. An independent ventilation system and dedicated gluten-free equipment and pans are signature features of our segregated bakery.
How does the FDA propose defining gluten-free?
According to the FDA website, they are proposing to define the term "gluten-free" to mean that a food bearing this claim in its labeling does not
contain any one of the following:
- An ingredient that is a "prohibited grain";
- An ingredient that is derived from a "prohibited grain" and that has not been processed to remove gluten;
- An ingredient that is derived from a "prohibited grain" and that has been processed to remove gluten, if the use of that ingredient results in the presence of 20 parts per million (ppm) or more gluten in the food, or
- 20 ppm or more gluten.
Does Rotella's use a third-party organization to certify their gluten-free breads?
We have consulted with experts in food allergen and gluten-free issues, and at this time we have not chosen to seek third-party certification for our gluten-free breads because we follow the FDA proposed guidelines and meet the standards required for gluten-free products.
Does Rotella's test their products to ensure that they are gluten-free?
Yes, Rotella's uses in-house testing and utilizes an independent third-party accredited lab as part of their testing and assurance protocols. We guarantee our products to go beyond the FDA definition of gluten-free.
What is the shelf-life of a loaf of Rotella's gluten-free bread?
Our gluten-free bakery items can stay fresh on the counter for up to six days. If you do not plan to use the bakery item within the suggested time frame, the following is suggested for best shelf life: up to six months frozen or ten days refrigerated.
Can I freeze Rotella's gluten-free bread?
Yes, it's perfectly fine to keep Rotella's gluten-free bread on hand in your freezer.
Are Rotella's gluten-free products free of the eight common allergens?
No. Rotella's gluten-free products contain eggs. Egg products help with the functionality and nutritional profile for our gluten-free products. Our products are, however, free of: gluten, dairy, soy, wheat, peanuts, tree nuts, fish, and shellfish.
Are your products corn-free?
No, our products are not corn-free at this time.
Do you process nuts in your facility?
All Rotella breads are produced in a nut free/peanut free manufacturing facility. This includes peanut butter, peanut flour, and/or hydrolyzed peanut protein.
Are your products vegan?
No, our gluten-free breads contain egg protein.
Are your gluten-free products kosher certified?
Yes, our gluten-free breads are certified kosher by the Orthodox Union (OU).
Which ancient grains are in Rotella's Multi-Ancient Grain Bread?
We use a five-grain flour made up of amaranth, millet, quinoa, sorghum, and teff.
These five specialty grains are noted for their nutrients and are naturally gluten-free.
Who do I contact for product demos or other questions regarding Rotella's gluten free products?
What if I can't find Rotella's gluten-free products?
Does Rotella's have a partner in the gluten-free community?
Yes, Rotella's is proud to support the Celiac Sprue Association (CSA) and their vision, "Changing the World for Celiacs." To achieve this vision, the CSA "pursues a mission that dedicates its efforts to helping individuals with celiac disease and non-celiac gluten sensitivities through research, education and support."