I have a dream to make my ‘special’ whole grain breads available to neighbors and friends at the local farmers market. I just got my food handlers permit and am waiting for the health department to inspect my kitchen so I can produce them in my home.

I could use a bit of advice since you are a food scientist – can I label my products natural and still use emulsifiers, cultured whey or calcium carbonate to help with the bread quality and lasting ability. I also understand that gluten helps ‘preserve’ the product. In fact that has been my experience. My breads seem to last a very long time when I use 1 tsp of gluten per cup of whole wheat flour. Sometimes I use my bread maker to help with the kneading (arthritis) but I form the bread/rolls by hand and bake them in an oven instead of using the bread maker for the entire process. Would you please help me understand the procedure to get my product to market if you know I would appreciate it.

Looking forward to your help or your readers help with my project. I am not getting any younger and wish to fulfill my lifelong dream. Thanks for listening.