We use 100% wheat-free and naturally gluten-free ingredients. We bake with starch flours such as Austrian potato and corn starch as well as tapioca starch, the starch of the cassava root. We do not use wheat starch!
Our flours include hemp flour, quinoa flour, whole rice flour, whole oat flour and whole buckwheat flour.
In our bread and pastries there are many grains and seeds such as flea seeds, flax seeds, sunflower seeds, pumpkin seeds, chia seeds, gold flax seeds, basil seeds, gold yolk seeds. But also valuable buckwheat and oat flakes and vegetable fibers.
WHOLEMEAL RICE FLOUR
Rice is particularly valuable. It is full of trace elements, nutrients, minerals and vitamins. The proteins in rice are even - like chia seeds and flea seeds - superfoods and can be optimally absorbed by the body.
Buckwheat belongs to the so-called "pseudo-cereals" and is one of the knotweed plants. Amaranth, dwarf millet or quinoa are also in this category.
Buckwheat is not a discovery of modern times, in China it was already cultivated more than 4500 years ago and especially in Russian, Ukrainian and Polish cuisine it is a very popular ingredient from which buckwheat porridge is made. Buckwheat is considered a valuable food with a high proportion of protein and starch. It is also completely gluten-free.
WHOLEMEAL OAT FLOUR
Our wholemeal oat flour is particularly aromatic and has a slightly nutty taste. Oat is a sweet grass plant that originally comes from Asia. It was first cultivated in Central Europe over two thousand years ago and became an important foodstuff for people.
Oats contain many B vitamins and minerals such as iron, calcium and zinc. It is rich in essential fatty acids and valuable proteins.
If you bake gluten-free, you always need a component of starches. In our bakery these are potato and corn starch, as well as tapioca starch, the starch of the cassava root.