Gluten free bread v's Wheat bread
Tradionally the baking of a " perfect loaf " is dependent on the formation of Gluten during the kneading process. When wheat flour is mixed with water during breadmaking glutenin (extensibility and cohesiveness) and gliadin proteins (strength and elasticity) mix and form an elastic but strong structure that is required to trap the gas (CO2) released during fermantation. The ratio of these 2 proteins is important in ensuring a good loaf and the composition of each changes with the type of grain used. Commercial wheat flour is thus bred for a high gluten content to ensure a maximum yield in a commercial bakery. When viewed alone gluten is a tough, elastic greyish substance almost resembling chewing gum.
Unfortunately for almost 1 in 100 people this dietary gluten reacts with the lining of the intestine (through an immune response). Known as Coeliac Disease this results in the reduction in the absorption of nutrients from food leading to the deficiencies in vitamins such as iron, folic acid, and calcium. Proteins, sugars, and fats are poorly absorbed as well, which overall can lead to (amongst others) fatigue, anaemia and ostereoporosis.
While gluten free baking is not always easy due to the lack of elastisity in the dough, we have perfected our recipes to include ingredients that are rich in all the good things your body needs. Eating Liberte Bread help you maintain a balanced diet and give you extra goodness, especially from our seeded varieties or our new Grain Sustain loaf. Enjoy your Liberte!
We don't just use any ingredients to bake our wonderful products. For us we have to know where they came from, and more importantly that they haven't harmed our planet in their production.
Palm Oil - Certified Organic and from a renewable plantation so it doesn't destroy our beautiful rainforests. So what is Palm Oil/Shorteing? It is considered a healthier alternative to margarine. It is non-hydrogenated, contains no transfatty acids and is completely vegan. Many health conscious people are now turning to palm oil as their spread of choice. The oil is extracted from the African Palm tree nut, like olive or avocado oil and does not need to be refined, only filtered. Palm shortening is made by combining the palm olein and palm stearine into a whipped shortening that behaves and has a similar consistency to butter or margarine.
Eggs - FRENZ Free Range and certified Organic! We only support free range farming cause all animals should be free to roam!
Apple Cider Vinegar - Made in NZ and certified Organic.
Gluten Free Flours - Come from approved suppliers and all flours are tested for gluten before we use them.
Chocolate - Real not fake or full of cr*p!
Seeds/Grains - Sourced from NZ or approved suppliers.
Bakeworks is a 100% gluten free zone plus we take extreme caution with all our ingredient handling so you can be assured there is no cross-contamination!