Traditional bread goes gluten-free!
A revolutionary way to produce gluten-free bread made from wheat and barley
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A revolutionary way to produce gluten-free bread made from wheat and barley
Watch Video
A significant fraction of the UK population follows a gluten-free diet for health reasons, as 1% suffer from celiac disease, and over 13 million people from irritable bowel syndrome (IBS) which are caused by the gluten proteins found in wheat, barley and other grain flours that are used in bread, pasta and many of our daily food staples
Unfortunately, gluten-free bread products are yet to deliver the delicious taste, texture or smell of conventional wheat-based bread, with products based on raw materials lacking gluten (e.g. rice flour), leading to unsatisfying taste and texture
We exploit gluten degrading microbes and their enzymes to produce gluten-free sourdough starter and bread, made from wheat and barley, without compromising their cherished familiar taste and aroma and without using further artificial additives
