Organic Gluten-Free Bread without Xanthan Gum!


Forget everything you know about gluten-free baking. Everything is different here! The ABO® bakery is 100% gluten-free. We use traditional 12-15 hour fermentation (see below) for our bread for excellent taste and digestibility. We do not use xanthan gum or any other gum or baking powder.
None of that is necessary if you love your craft and understand gluten-free grains! Welcome to real bread - just without the gluten!

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Starting around noon we mill freshly  the amount of flour needed for tomorrow's bake. We use around seven different cereals and even beans and peas - here you see buckwheat being milled ... Fresh flour! Why do we go through so much trouble instead of buying flour? The natural oils in the grains oxidize as soon as they are exposed to the air after milling, this is the only way to get that really fresh taste. That is what a healthy starter looks like 3 o'clock in the morning! Myriads of microorganisms have worked hard overnight to unlock the goodness in the grain.
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a) Valuable seaweed replaces part of the salt and b) Aquamin®, a unique multi-mineral containing bio-active calcium, magnesium and 72 other trace elements from the sea, help to make healthy bread even healthier. 15 hours ago we made the starter which is now turned into the main dough by mixing in more fresh flour and water (filtered and then revitalized with GRANDER® Technology) and the other small ingredients like seeds etc.  Here our bakers are moulding our gluten-free sourdough style bread which looks like wheat - tastes like it  - but is made from rice and buckwheat and without any chemistry or gums! This is bread heaven!
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Sometimes we can not believe ourselves that we have managed to create such a bread with only a handful of ingredients. Most of our breads are made just with our in-house leaven - for this bread we also add some aromatic organic yeast from Agrano. 24 hours after the buckwheat grain trickled into the mill - we finally have a wonderfully fragrant bread hot from the oven! This long process provides goodness and a wonderful taste, not achievable with mass production where bread is made in minutes. Just so it is completely clear: WE DO NOT USE THIS! Xanthan gum is useful for fracking and oil drilling - but please not in bread!