Disclaimer: We are not doctors, and for those with Celiac disease, strict gluten-free diets are a medical necessity. Please always consult your physician regarding your specific dietary needs.
In recent years, "gluten" has become a scary word. Many people have reported feeling bloated, sluggish, or uncomfortable after eating bread. As a result, many have cut it out entirely. But at Go Bagels, we have noticed an interesting trend: some customers who can't handle supermarket white bread tell us they feel fine after eating our bagels. Why is that?
The secret is in the Time.
Modern industrial bread is made for speed. Factories use high-speed mixers and chemical additives to force the dough to rise in minutes, so they can bake it and bag it immediately. The yeast doesn't have time to do its work. The gluten structures are formed quickly and harshly, and the complex starches remain difficult for the body to break down.
At Go Bagels, we do things the old-fashioned way. We use a process called Cold Fermentation (or "retarding" the dough).
Here is how it works:
- We mix the dough.
- We shape the bagels.
- The Pause: Instead of baking them right away, we put the raw bagels in a cooler for at least 12 to 24 hours.
During this long, cold sleep, two magical things happen. First, the flavor develops. The yeast creates organic acids that give the bagel its distinct, savory taste. Second, and most importantly for digestion, the enzymes in the flour and yeast begin to break down the gluten proteins and the starches.
Essentially, the fermentation process starts the digestion for you. By the time the bagel hits the boiling water and the oven, the gluten structure has been modified. It is less "aggressive" to the gut than the gluten found in quick-rise breads. This is the same principle behind why many people find Sourdough bread easier to digest.
We are also proud to offer alternatives for those who are strictly avoiding wheat. We are constantly testing and improving our Gluten-Free bagel options because we believe everyone deserves a seat at the breakfast table. But for those who fall in the middle—who love bread but hate the bloat—we invite you to try the "Slow Dough" difference. It turns out, good things really do come to those who wait.
