Before we get too carried away introducing our ingredients, we thought we would let you know that we like to be able to say all of our ingredients by name. If we couldn't pronounce them, then they didn’t get an invite into our breadmixes
We keep things simple around here.
Brown Rice Flour - I’m made from finely milled rice and full of goodness. I am light and have a mild nutty flavour, along with being a good source of manganese, thiamine, niacin and B6. Low in saturated fats, cholesterol and sodium.
I’m a fine example of simplicity, no hidden agenda, just good old rice.
Buckwheat Flour - I’m from the rhubarb and sorrel family and are not related to wheat at all, even though my name suggest otherwise.
I am rich in complex carbohydrates, magnesium, iron, zinc, selenium, vitamin B and dietary fibre.
A good source of plant protein and high concentration of amino acids.
I’m milled from the seeds of the flowering buckwheat plant.
I’m a great example of “never judge something by its name’ as I am a friendly fella and won’t cause any harm to those who are gluten free.
Sorghum Flour - I’m a member of the grass family called Panicoideae and we are an ancient grain originating from parts of Australia and Africa. I still play an important role in impoverish areas where I grow providing a good source of dietary fibre and nutrients including B-vitamins, zinc and iron.
I am rich in phenolic compounds, flavonoids and tannins helping to protect your body from chronic diseases. I have a low GI so help keep you fuller for longer.
All round, I’m a good catch.
Tapioca Starch I’m harvested from the roots of the cassava plant. I am fairly flavourless and used more as a thickening agent.
I can be relied on that we will stick together.
Potato Starch I am extracted from a potato by crushing the potato to release the starch granules. The starch is then washed and left to dehydrate. I add a soft, light and moist texture to our breadmixes.
I really am just like a big fluffy teddy bear.
Psyllium Husk I am a natural fibre from the husk of the Plantago plant’s seeds. I help promote good gut health and work even better if you keep your water intake up.
I’m one of the essentials to keep you moving.
Ground Flaxseed I come from a family of three siblings, Whole, Ground and Oil. We are all super clever but I’m the easiest to digest. I have both soluble and insoluble fibres. Whole flaxseed has only insoluble fibres and is like a freight train, races through your body, gets the job done and then creates a regular quick exit. I, however take it slow and steady due to also having soluble fibre letting your body enjoy all my goodness including protein, iron, and omega 3 as well as the benefit of regular bowels.
I pride myself on taking things at a steady pace, enjoy the journey.
Baking Powder I am combination of bicarbonate and a weak acid to form a dry raising agent. I like a good reaction but this is usually kept under control with the addition of corn starch until I’m baked.
It’s easy to tell if I am absent and have been left off the party invite, I tend to increase the volume.
Salt The pink Himalayan salt family contains over 84 minerals and trace elements. Although I have amazing goodness in me there is only a pinch in the bread for flavour.
Think of me as your accessory, I really make the finishing touches.
These two little fellas below aren't in our mixes and need to be added - its quite important not to leave them out.
Yeast I am a single-celled fungi, related to the mushrooms and the moulds that produce antibiotics for medical and veterinary use, but we would be crazy to try and leaven our bread with mushrooms.
The egg-shaped yeast cell can only be seen under a microscope. It takes twenty billion yeast cells to weight one gram.
My extra long family name is Saccharomyces Cerevisiae but to my friends I’m know as ‘sugar-eating fungus’
I am a strong fella but I do need a helping hand from my sugary friends to get a good rise.
Yeast Activator This is your choice - sugar, date syrup, honey, maple syrup, molasses. The sugar family all bring an array of flavours to our breads.
When yeast and sugars ferment, carbon dioxide gas is formed but cannot be released due to the seal around the dough, causing the dough to rise.
Without me, you will be left feeling flat.