We are DELIGHTED to have Tom Hannam’s delicious gluten free breads. This is a type of toasting loaf, made entirely from soaked and fermented seeds. It contains no gluten, no added yeast, dairy or sugars, and no binding or raising agents. It is GMO-free, low GI, and suitable for diabetics, coeliacs and vegans and it is DELICIOUS!
The base of these breads is Buckwheat – which is the seed of a flowering shrub, closely related to rhubarb, and is grown in many countries throughout the world. Its seeds are rich manganese, copper, magnesium, phosphorus, potassium, iron and zinc & B-vitamins, dietary fibre and resistant starch, which studies suggest may lower blood sugar level. They are also mucilaginous, meaning that once they are soaked and ground, they don’t require any binding agent to set during baking.
Our simplest recipe, made from de-hulled buckwheat seeds, water, sea salt and…that’s it. Nothing else added at all. Finely ground, giving a lighter, open texture and a subtle, nutty taste.
The original, and still the most popular, Superseed is coarsely ground, dense and full of flavour. Packed with buckwheat, black and white sesame, flax and sunflower seeds, it is almost sinfully healthy, with sea salt, water and a touch of turmeric being the only additional ingredients.
The Teatime is a decadent treat for the healthy eater. Made with sun-dried raisins, spiced with cinnamon and ginger, and sweetened with natural stevia extract, it’s like a slice of toasted hot-cross bun, ready to enjoy with a cup of tea…whenever you feel the need!