Grains News & Events



From the latest newsletter:


March 2020, Gluten Free Baking

A Note About Gluten:

Gluten is a mixture of  hundreds of distinct proteins  within the same family, although it is primarily made up of two different classes of proteins: gliadin, which gives bread the ability to rise during baking, and glutenin, which is responsible for dough's elasticity. 

Gluten is only bad for certain people. These people are gluten-sensitive or gluten-intolerant, which means their bodies produce an abnormal immune response when breaking down gluten during digestion. About 18 million Americans have gluten sensitivity, according to the  National Foundation for Celiac Awareness .


Gluten at the Grainstand:

Although we are typically gluten- forward at the Grainstand, we recognize the necessity for many people to avoid gluten, and the desire for fresh and local gluten free products. None of our growers or processors have a gluten-free certification . Here is a list of the gluten free products we carry, and the associated farms/ mills for full transparency.

Interview with Brooklyn Based Gluten Free Baker, Sarah Magid

GrowNYC: How did you first get into baking? Did you start off gluten free?

Sarah: I am a life-long baker. My baking practice started very young. I grew up in Southern California and we were kosher. There was nothing fresh that was kosher in the area so we cooked and baked everything on our own for holidays and Sabbath... Then, six years ago I was diagnosed with ulcerative colitis (an autoimmune disease). I had to shift the way that I ate, and found that I felt better after cutting out gluten and refined sugar. I have been able to regulate my disorder without conventional medicine; just from changing my diet. I was completely inspired after taking a couple of baking classes with Sarah Owens. I started baking bread a couple times a week, and discovered this amazing community of people looking for tasty, nutrient dense bread.


GrowNYC: What are some obstacles in gluten free baking?

Sarah: To put it simply, not having gluten is the largest obstacle for GF baking. This becomes a texture and a crumb issue. I mostly avoid starches and gums, but that’s just a preference. With GF baking, rising is a complicated issue. A natural fermentation process is helpful for this. Also, simple pantry ingredients like baking soda and apple cider vinegar can help to create a more open crumb. 


GrowNYC: Do you have tips for people who want to make the switch?

Sarah: It is important to be an interpretive and intuitive baker. Using freshly milled flours, especially while being GF, means it's important to be open to experimenting... For me, it is less about trying to copy other recipes and make them gluten-free, and more about reinterpreting all the things I bake. I focus on using quality ingredients that will make a difference in flavor, and in digestibility.


GrowNYC: What is your favorite bread you have been baking lately?

Sarah: My gluten free tie dye sourdough with purple sweet potato and turmeric (pictured above). Because bread is available year-round, I really like to focus on getting seasonal ingredients in there as well to add to the flavor and nutrition. I have also been experimenting with different ferments. I have been making my own amazake and kogi and cross fermenting. I am also working on a kimchi loaf. It is definitely a challenge to bake with what is available in the market now, but it is a fun creative challenge. 


GrowNYC: What do you love about baking?

Sarah: Baking bread is an amazing way to connect people. I am now in touch with a community of people willing to barter, and share ideas about cooking/ baking. I have found a very different way of communicating and existing in the world. It feels like people are starting to care more about the traditional ways of doing things. I need to work creatively and use my hands, and people are starting to care about things being handmade again. I don’t bake for an audience, but for the purpose of nourishing my friends and family. At one point, shelf life became more important that nutrition, and I am seeing that shift again. Everyone should have their joy—and my joy is baking.


Read the rest of this newsletter here.

Newsletter Archive



The Grainstand

Our retail booth for local grains, flours and beans

Union Square Greenmarket, Wednesdays and Saturdays 8 a.m. to 4 p.m.

Check here for the weekly pop-up schedule and here for our rotating craft beverage guests!

Other Events

Grain Growers Conference

Tuesday, March 24 9AM- 5:30PM

Essex , Vermont

Get to know what local opportunities are available for grain growers by meeting local buyers in the region. Additional conference sessions will include: sensory analysis, tasting panels, producing seed, no-till in organic systems, UVM research results, and much more! Don't forget the hands-on baking sessions, which will include Baking Theory, Old World Grains, and Baking Bread for Busy Farmers. Keynote speaker: Amber Lambke of Maine Grains


More information here.


Articles that both inform and shed light on our work.

February 2020
Medium: Growing Chestnuts in the Northeast US: a Value Chain Perspective 

February 2020
New York Times: The Whole Grain Grail: A Sandwich Bread With Mass Appeal

February 2020
WBUR: The Beer, Booze and Bread Community is Organizing A Northeast Grainshed

September 2019
WBUR: Back to the Grind (Stone): A Grain Revival Rises in New England

July 2019
Culinary Epicenter: Bread & Beer: Women Leaders in the Slow Grains Movement

June 2019
Smart Brief: Biodiversity Plays a Key Role in the Future of Food

March 2019
Edible Manhattan: The Standard East Village is Making Some of the Very Best Bread in New York

December 2018
Edible Manhattan: The Regional Grains Taking New York's Best Bread to the Next Level

April 2018
The New Food Economy: Rural Kansas is Dying, I Drove 1,800 Miles to Find Out Why

 December 2017
Bloomberg Pursuits: Bread is the Dish of the Year

December 2017
Civil Eats: Grain Mills Can Be Cornerstones of Local Food Economies

November 2017
Grace Links: Local Grains and the Locavore's Changing Landscape

November 2017
Edible BrooklynWhat to Make With New York's Regional Grains

Press Archive



The Story Behind Breuckelen Distilling's NY-Grown Single Malt Whiskey

Learn how one farmer's "bad crop" became a distiller's dream ingredient, thanks to masterminds Brad Estabrooke of Breuckelen Distilling, grain farmer Thor Oechsner, and maltsters Andrea and Christian Stanley of Valley Malt.

If there are changes to GrowNYC programming or operations due to COVID-19 this blog post will be information central for up-to-the-minute schedule changes.


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