Good gluten-free organic bread without Xanthan gum!
|Starting around noon we mill freshly the amount of flour needed for tomorrow's bake. We use 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.|
|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.||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!|
|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, unachievable 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 do not in our bread!|
Everything is different here!
For those who want to know more...
Forget everything you have experienced so far about gluten-free baked goods. Welcome to the world of gluten-free gourmets. Everything is different here! Instead of nutrient-poor starches, we bake with freshly ground wholegrain flour, which means the valuable fatty acids are largely retained. This is especially important with gluten-free cereals and seeds, as their valuable oils turn rancid as soon as they are exposed to the air after milling. Rancid flours have a slightly bitter taste - which can be masked with potato flour. We rather mill our flour fresh every day for a clean, fresh taste. We don't use nightshades.
The original gluten-free baking ferment contains corn - which is a problematic food for some people and we have therefore developed our own baking ferments; one of which is based on wholegrain rice and one on buckwheat. We make our leavens fresh every week to ensure optimal fermentation. A small amount of this leaven is added to the dough, which then ferments overnight for 12-15 hours to unlock the goodness in the grain. Next day, the main dough is made from this starter dough - which in turn is formed into loaves which rest for another 1-2 hours, before the 'baker's sun', the oven, bakes it into delicious bread. In contrast to the traditional sourdough method - where the sourdough is repeatedly enriched with flour and water, our leaven is prepared fresh every week. This kind of sourdough produces more lactic bacteria and less acetic acid which gives the bread the mild taste and digestibility.
Here is the only reason why we do not call our bread vegan: We use a spoonfull of honey to kickstart the fermentation. Honey contains some 24 nectar yeasts which trigger a broad-spectrum fermentation. If you consider that just one tablespoon of honey is enough to ferment about 500 loaves - that is a tiny amount and since the honey is fully assimilated during fermentation, there is no honey in the finished bread. Out of respect, we do not call our bread 'vegan'. You will not find any animal products in our bakery - our Patisserie is completely vegan. Please keep in mind that the burning of beehives and clipping of the queen bee's wings is not allowed in organic farming. In Demeter beekeeping the bees are supported with herbal extracts and the honey is not replaced with sugar water! We use Demeter honey when available - bees need our help in this toxic world and the wise use of honey can help in our opinion!
The original baking ferment was invented in Germany in Ulm around 1920 and baking ferment leavend bread has been valued for it's digestibily ever since. Unfortunately, the natural recipes for gluten-free bread and cakes from that era have been forgotten - even artisan bakeries seem to believe that where gluten is naturally not present, it needs to be replaced with gums like Xanthan gum ...
Fortunately, our bakers have not lost their minds and make the finest bread - even without gluten - and above all - without Xanthan gum! Enjoy!