WHEAT products are the bread and butter of traditional bakeries and this is not likely to change in Mildura, despite an increase of gluten-free inquiries over the past five years.
The gluten protein found in wheat, rye, barley and oats has been blamed for many health problems for people who have coeliac disease and people who do not.
“It is definitely a growing trend, whether it is because coeliac (disease) is increasing or because people think it is healthier not to have gluten,” Hudaks bakery owner Melissa Hudak said.
Yet for Ms Hudak, having a commercial bakery with a majority of gluten-containing products, there is a cross-contamination risk that cannot be underestimated.
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