Tapa wheat free breads
We produce a range of wheat free loaves using rye and spelt flours. Both spelt and rye contain gluten, albeit in a more digestible form than wheat. We don’t make any gluten free breads at the moment, but when we do, they’ll be delicious. We do make some great gluten-free cakes though. Look for chocolate almond and Spanish orange cake on our cakes page. We take care to keep our wheat products separate from our wheat-free products, and use separate tools, but they are all made in the same bakery space. We cannot guarantee that minute amount of wheat or gluten are not present in our wheat-free or gluten-free products.
Spelt
Spelt is an ancient and nutritious grain that has been grown in Europe for thousands of years. It is not as high yielding as wheat and sadly has fallen from favour as a commercial crop. Spelt has a more fragile gluten structure than wheat and is more easily digested. It also has more protein, fats and crude fibre than wheat. This is a moist loaf that is an excellent substitute for wheat breads and is delicious in its own right. Spelt is a great alternative to wheat for people who have wheat intolerance. However, it is very similar to wheat and is therefore not suitable for people with a wheat allergy.
Ingredients:
water, stoneground organic spelt flour, yeast, sea salt.
Power to the People – spelt with quinoa
A tasty, moist loaf packed with protein and other nutrients. Quinoa is a seed native to the Andes. It is a complete protein, offers more iron than most grains and contains high levels of potassium and riboflavin, as well as other B vitamins: B6, niacin, and thiamin. It is also a good source of magnesium, zinc, copper, and manganese, and has some folate (folic acid). Spelt is a great alternative to wheat for people who have a wheat intolerance because it has a more fragile gluten structure and is more easily digested. However, it is very similar to wheat and is therefore not suitable for people with a wheat allergy.
Ingredients:
water, stoneground organic spelt flour, organic quinoa, organic oats, organic olive oil, sea salt, yeast
100% Rye sourdough
Sour sticky black bread made without baker’s yeast that keeps for days. This is best sliced thinly. Try it with butter and something sweet for a sweet-sour treat, or with salmon, crème fraiche and dill piled on top.
Ingredients:
water, organic light rye flour, organic rye flour, salt.
Borodinsky
Made to a Russian recipe, this tasty rye bread is flavoured with molasses and coriander. It is made using a sourdough and has no added baker’s yeast.
Ingredients:
water, Scottish stoneground organic rye flour, stoneground organic light rye flour, organic blackstrap molasses, organic malt extract, sea salt, organic coriander.