Ancient cereals and precious seeds
The right mix of cereals is important in ensuring that the bread is crunchy or soft and guarantees a unique taste and added value for a balanced gluten free diet.
Ancient cereals and derivatives
Rice and corn are often the base elements of our bread. We add other high quality ingredients such as millet, quinoa, sorghum, buckwheat or chestnut flour.
- The small millet seeds, that are a basic foodstuff in Africa, are easy to digest, rich in Vitamin B, folic acid, fibres and minerals such as zinc and iron.
- Sorghum is a member of the millet family. With precious minerals and fibre, it is one of the most important ingredients in a gluten-free diet.
- Buckwheat offers a lot of protein and gives our bread its special taste.
- Quinoa, a sacred food for the Incas, is not a "real" cereal, but is part of the Amaranthaceae family, an important source of protein, fibre and minerals.
Precious seeds: lashings of health
Seeds are a precious addition to every bread. Sunflower seeds and linseeds contain large quantities of nutritional substances and polyunsaturated fatty acids. The seeds naturally have a rich taste and add that dash of tasty zing. There's more - they are also rich in precious fibres that can promote healthy digestion. Experts recommend that you consume around 30g a day.
Bran is obtained from the external cereal husk which, apart from the seed, contains the majority of the nutritional substances. Bran is increasingly recognised as an important substance in a diet based on wholemeal food, it is rich in vitamins, minerals and fibre and is a delight for your health and taste buds.