The Grain Shed is one of my favorite Spokane businesses. It is a bakery that is also a gathering place for the Perry district community in Spokane.
One of the things that makes it a gathering place is, most mornings there are live bluegrass, folk, country style musicians playing. Below are pictures of today’s group of musicians, and a picture of the back patio for those who want to forego the music.
I am especially supportive of the Grain Shed due to their food and beer philosophy, I forgot to mention, they make beer as well as bread. All their food and drink are made with ancient grains from neighboring farms in Washington’s grain belt, the Palouse. Ancient grains means the grains have not been hybridized. They have the same biological content as they did at the turn of the 20th century. Modern wheat has been bred for higher gluten content and often has significantly more gluten proteins. This genetic variation encourages higher levels of gut inflammatory gluten proteins while non-triggering proteins are expressed less. This means people with more sensitive gluten genetics are more distressed by modern wheat than by ancient grain wheats. The Grain Shed uses exclusively ancient grains such as turkey red, spelt, einkorn or emmer wheat.
This is not written to encourage gluten sensitive people to eat bread from the Grain Shed. Unfortunately gluten sensitivity is a gray scale issue. I believe we all have some degree of sensitivity to gluten. The degree, however, is dependent on the HLA gene combination good old mom and dad passed on to the individual. The wrong combination is a prescription for celiac disease, an auto immune condition, for a bread addict. Still, I see their use of ancient grains as a commitment to healthier food.
The combination of a communal atmosphere and a healthy food philosophy is why the Grain Shed is a favorite of mine. Of special note is the Egyptian Purple Barley brownie. It has a unique texture and flavor, delicious. Unfortunately, it is made with significant amount of cane sugar. Consequently, I seldom have one and hesitate to recommend it for those with a sugar sensitivity. Sandwiches are also unique combinations of ingredients and delicious.
If you choose to try Grain Shed baked products and have any gluten sensitivity concerns, the best advice is listen to your body. Make it a personal experiment. Go without wheat, barley and rye for a month. Then resume eating wheat and see if you notice a difference in digestion, energy, skin, mood, joint comfort. Of course there can be other food variables. Eating nutrient-dense whole foods will make it a more likely experiment to positively affect your health. When you reintroduce wheat you likely will know if you have a high degree of gluten sensitivity.
Hopefully, this diversion into my old doctor identity has not been painful. Below are a few sculptural highlights from the neighborhood.
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I miss the Grain Shed, had some wonderful memories, conversations and heard some incredible music, glad to know it is still thriving
I love the Grain Shed as well and try to get there weekly. The Egyptian Purple Barley bread loaf is wonderful! I highly recommend their Scotch Ale as well…I’ve only had this from a can and it was still delicious.
There are many businesses choosing to create a different business model that supports people And the planet! Good job Grain Shed and Palouse Heritage Farms!
Not sure if people read the replies I leave. Last time I asked about the Growing Neighbors. Egyptian Purple barley is my fave loaf. Party here September 6th will send email. Thinking I will call you.