Gluten free Bread making


Going Gluten free?
If you’re coeliac, you should follow a strict gluten free diet as advised by your doctor. However whilst gluten troubles were once thought to be a problem only for those with coeliac disease, recent research indicates that gluten-related disorders extend to a far broader population, and affect far more than the digestive system.

As scientists chip away at the mountain of health problems caused by the modern diet, a troubling finding is emerging. Gluten, present in our most popular grains, is being linked not only to coeliac disease, but also to noncoeliac gluten intolerance, which afflicts many millions more.

We still have a lot to learn about non-coeliac gluten sensitivity. Many irritable bowel syndrome (IBS) sufferers for instance find a gluten free diet relieves them of their symptoms.

What’s the deal with Sourdough?
So what is sourdough, and why are we seeing a surge in its popularity? Sourdough is made from naturally occurring yeast and bacteria found in flour. When water is combined with flour, enzymes naturally present in the flour, break down its starch. Wild yeast and bacteria feed on the broken down starch, which is the fermentation process. This fermentation makes the bread delicious! This process means many of the simple sugars present in the grain are eaten up, so it's better for blood sugar levels compared with other breads. It's actually a low GI food, despite it's carbohydrate content. It's simple, natural, real bread, and we love it. Not only does it taste great, but it's also kinder on our tummies...yay!

We get asked a lot about whether all sourdough is gluten free. The answer is NO! Sourdoughs can be made from many different grains, and the most common sourdoughs available are made from grains which contain gluten. The sourdough process does not eliminate or reduce the amount of gluten in the bread.

We think this misconception comes about, because most people can digest sourdough more easily than commercial bread. Partially because sourdough is kinder on the gut, and also because the commercial bread making process adds additional gluten and enzymes to speed up the process. As a result, some people find they are more bloated and their IBS aggravated when eating commercial bread compared with sourdough. These symptoms may also be relieved when eating gluten free instead of usual commercial bread. (Well gluten free bread that’s not filled with lots of refined sugar and other chemicals that are difficult to pronounce!).

What about gluten free sourdough?
Well, this may be doubly beneficial because the gluten is not present (for those that have an intolerance/allergy), and the sourdough is more easily digestible.  The difficult is, getting gluten free sourdough right isn’t the easiest. Most people don’t want to spend a couple of days making a loaf of bread, and continually looking after a live sourdough culture.

Other health benefits of our ingredients
Besides being 100% gluten-free and made from sourdough, our delicious breads and mixes contain some amazing ingredients - super foods and ancient grains, easier to digest and with a host of associated health giving benefits...

Healthy Gluten Free Flour Alternatives
Sorghum
What is it? A magical grain that's a veritable powerhouse in nutritional terms. Besides containing heaps of vitamins, a single serving gives you nearly half your recommended daily intake of fibre!

What's in it? Vitamins: niacin, riboflavin, thiamine, magnesium, iron, copper, calcium, phosphorous, potassium, protein, fibre, anti-oxidants.

Benefits: Improves digestive health, helps build strong bones, promotes red blood cell development, boosts energy
Teff
What is it? The ultimate super food - a small grain with a long list of health benefits. With numerous high profile Hollywood fans, it's no wonder teff is being hailed as the 'new quinoa'!

What's in it? Protein, carbs, calcium, iron, manganese, phosphorous, iron, copper, aluminum, barium, thiamin, vitamin B1 and vitamin C (not normally found in grains)

Benefits: Provides easily absorbed iron, helps you regulate bowel movements, contributes to lower blood pressure, shown to reduce symptoms of PMS and help you lose weight
Buckwheat
What is it? While many people think that buckwheat is a cereal grain, it is actually a fruit seed that is related to rhubarb and sorrel.

What's in it? Manganese, copper, dietary fibre and phosphorous. It also contains two flavonoids with significant health-promoting actions: rutin and quercitin

Benefits: Good for your cardiovascular system, linked to lower risk of developing high cholesterol and high blood pressure. It can also help prevent against atherosclerosis, ischemic stroke, diabetes, insulin resistance, obesity.
Tapioca
What is is? Tapioca is a tasty starch extract derived from the cassava plant, the useful part of which is the root.

What's in it? Carbohydrates, "good" cholestrol, protein, B-complex vitamins (including folic acid, pantothenic acid, folate, and B6), fibre, iron, manganese, calcium, copper, and selenium.

Benefits: Promotes increased circulation and red blood cell count, protects against birth defects, improves digestion, lowers cholesterol, prevents diabetes, improves metabolic activities, protects bone mineral density, prevents Alzheimer’s disease, protects heart health and maintains fluid balance within the body.
Millet
What is it? Although it's commonly associated with being a main ingredient in bird feed, millet is grown the world over as a foodstuff for livestock and humans.

What's in it? Protein, dietary fibre, starch, high vitamin B content, calcium, iron, potassium, zinc and magnesium.

Benefits: Beneficial to heart health, helps keep cholesterol in check, magnesium offers protection against diabetes, aids digestive health and detoxes the body.
Gluten free Oats
What is it? Scientifically called Avena sativa, oats are a hardy cereal grain. They are naturally gluten free, but are often processed in plants with other gluten containing cereals. The descriptor gluten free oats, is used to denote that they have been processed in a gluten free environment.

What's in it? Manganese, molybdenum, phosphorus, copper, biotin, vitamin B1, magnesium, fibre

Benefits: Oats have huge amounts of dietary fibre, which contributes to their healthy cholesterol lowering properties. They can help lower the risk of heart disease and colorectal cancer, as well as helping to lower blood pressure.
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