Millet is one of the best-kept secrets of our ancient ancestors. Traced back to its origin in China, millet has been used throughout the ages and across many countries. Besides a wide variety of minerals, protein and fiber, millet is also super cool, because it’s one of the very few alkaline-forming flours available. Our blood PH changes depending on the ratio of acidic or alkaline-forming foods we eat. Human blood pH should be slightly alkaline (7.35 – 7.45). Below or above this range means symptoms and disease. The typical American diet is far too high in acid producing foods, such as grains, sugars, animal products and far too low in alkaline producing foods like fresh vegetables (and millet!). Here’s a great website with useful info on balanced ph diet: http://rense.com/1.mpicons/acidalka.htm

Teff, also known as lovegrass, is an ancient Etheopian plant, actually a kind of grass. Teff seed is one of the smallest seeds in the world, but it sure packs more nutrition than most others! It has an excellent protein profile, including all 9 essential amino acids for humans. It’s also free of phytic acid; an acid that prevents absorption of nutrients.

Make no mistake — naturally gluten-free, buckwheat has no relation to regular wheat whatsoever. It is actually a fruit seed related to rhubarb and sorrel. It’s high in fiber, and studies have shown that it helps slow down the rate of glucose absorption after a meal, making it a healthy choice for people with diabetes. It also contains all nine essential amino acids and is high in minerals.

Inca warriors had more stamina and quicker recovery time by eating quinoa seeds, making it a truly ancient power food. Quinoa offers a complete protein, which no other seeds (nor grains) do. Complete protein means that not only are all nine essential amino acids present, but they are also in correct proportions for supporting biological functions in the human body.

The word amaranth means “everlasting” in Greek. Indeed, this tiny seed has endured the ages, as an important food source for ancient civilizations in South America and Mexico, to its current resurgence as highly nutritious gluten-free flour, full of protein, potassium, iron and calcium.

Despite its name, the sweet potato is not a potato or of the night shade family. It is actually a member of the morning glory family, Convolvulacea. Though we only commonly eat the tuberous roots, the foliage and stems of this beautiful flowering plant can be eaten as well. Sweet potatoes, which are native to Central America, have been consumed for over 10,000 years. They contain as much beta-carotene (in the form of vitamin A) as carrots. It’s also one of the very few flours that are alkaline forming, just like Millet.

Tapioca flour, because of its lightness, is a tremendous aid for structure and texture in gluten free baking. Without it, gluten-free bread would be too heavy and crumbly. Since tapioca is a starch and thus not whole-flour, we strive to use as little as possible so we can offer you the most nutritious gluten-free bread you can find anywhere.

Psyllium husks have been used in Indian medicine for thousands of years. It helps to regulate the bowel and promote general colon health. Psyllium husk is an excellent fiber supplement, with over 75% of its weight being dietary fiber.

Inulins are a group of naturally occurring fiber produced by many types of plants. This fiber is indigestible by our body, but loved by the good bacteria in our gut flora. By feeding and enhancing bifidobacteria in the colon, inulin has been shown to stimulate the immune system and inhibit harmful pathogens in the intestine. A daily dose of inulin thus promotes immune system function, also supports the cardiovascular system, and enhances the absorption of minerals in the body.

This tiny seed is all the rage these day – and for a good reason! This desert-living member of the mint family was a dietary staple of the Mayans and Aztecs and they are full omega 3 fatty acids, fiber and protein. They can also absorb up to ten times their weight in water which means our bodies convert the carbs in chia into simple sugars very slowly. The distance-running Tarahumara people of Mexico eat chia seeds to fuel their famously long runs!

Pea protein is said to be one of the most perfect proteins for human consumption. Its benefits over both animal and other vegetable proteins include: Ease of digestion, ideal amino acid profile and lack of allergens. It has been found to be amongst the most digestible source of protein available. It contains Lysine, for balanced nitrogen levels in muscles, promotes muscle metabolism and a healthy heart. If you use Happy Campers to fuel your athletic activities, then Glutamine found in pea protein helps restore nitrogen balance after a heavy workout. Leucine, isoleucine and valine (all amino acids) help maintain tissues during exercise.

Though they may be little, they sure are ambitious. With the power within them to grow a flourishing plant, they are a gold-mine of minerals, fiber, protein, and more. Each type of seeds we use in our seedy Party Hearty loaf is unique in the health benefits that it offers, so by using a range of different types, we’ve got all your bases covered.

We all know Olive Oil as the highest quality cooking oil you can use. We’re excited to now offer this healthy organic option in your bread! The health benefits of a diet that’s high in olive oil have actually been demonstrated by people living in Mediterranean areas, such as Greece and Southern Italy, for hundreds of years. Despite the fact that people in these places have traditionally had a diet that’s high in fat, they have much lower rates of diabetes and heart disease than in the US.

You know those sweet miniscule packets of energy – raisins! That’s what we use to add a hint of sweetness to your loaf instead of sugar. It’s much better for you then refined sugar; it’s unprocessed, unrefined, just raisins mixed until they turn into paste. You don’t have to worry about our bread tasting like raisins; it’s just the sweetness that they add. In addition, raisins contain tartaric acid, which naturally prevents early molding of your loaf.

Good old bread yeast – makes your bread rise and your taste buds and nose grin. Yeast gives bread its bready yeasty flavor that all humans were born to love!

This ingredient is to help us fight mold. It is a natural mold-inhibiting alternative to the chemicals (such as calcium propionate) used in most mainstream breads. The dextrose (other word for sugar) comes from Tapioca. This Tapioca dextrose is cultured, which means food-grade bacteria are grown on it. This is the same process that occurs in your yogurt, for example. It is these food bacteria that, when growing, produce products that prevent the growth of mold on your bread.

One of the most commonly used ingredients in gluten-free baking, xanthan gum is an all-natural thickener that is most often used to replaced gluten. Made from the outer shell of a tiny microorganism called Xanthomonas campestris, it is a natural carbohydrate. Our xanthan gum uses non-GMO corn as an aid ingredient. Any corn is then removed from the final product, but microscopic traces may be present. Please contact us for any further information!