And the interesting story of why it does not simply crumble

Let us tell you, baking a great loaf of gluten free bread is one heck of a challenge! It took us years and years of trial and error, researching, learning the art and science and experimenting in our home kitchen. Even after 10 years of baking, we still feel there is room for improvement and we will always continue to look for ways to make our bread tastier and more nutritious. With that said, we are so proud of the fruits of our labor and the taste and quality of the bread that were privileged to bake for you today.

So, what are the ingredients that go into the making of a gluten-free loaf? The key is in balancing the ingredients. In picking the right high protein flours, the right binding agents, the right fiber supplements, and you have a winner that will motivate you to relish every bite you take.

The flours

Gluten, as you know, is a family of storage proteins that are naturally found in certain cereal grains, including wheat, barley, and rye. And when you are baking a gluten-free loaf, you need to supplement this protein content with ones in the flour you use. At Happy Campers Gluten-Free, we use organic whole seed flours made from quinoa, millet, sorghum, buckwheat, and amaranth. Quinoa, as you know, packs nine essential amino acids in the right proportions for healthily supporting biological functions in the human body. They are also loaded with key antioxidants, good fiber, and plenty of minerals. Millet, one of the best-kept secrets of our ancient ancestors, comes loaded with a wide variety of minerals, protein, and fiber, in addition to being one of the very few alkaline-forming flours available. Sorghum is full of super-healthy vitamins and minerals like phosphors as well as niacin and iron which support a healthy metabolism and immune system. Buckwheat is high in fiber and is known to help slow down glucose absorption after a meal. We also use amaranth, which means everlasting in Greek for that extra spurt of energy that last you throughout the day.

The starch

Starch, when used in moderation, is a blessing for the gluten-free baker! As you know, gluten is that glue that allows the bread dough to stretch without crumbling and works with the yeast to give the bread a sturdy structure and the rise. In a gluten-free loaf, it is the starch that does this magic. Enter tapioca flour. It contributes to the fluffy, bouncy texture and without it, gluten-free bread would be heavier and crumble more easily. However, we strive to use as little as possible so we can offer you the most nutritious gluten-free bread you can find anywhere. We use xanthan gum, an all-natural thickener that is most often used to replace the bouncy flexibility of gluten. It is a natural carbohydrate, made from the outer shell of a tiny microorganism called Xanthomonas campestris.

Yeast

Yeast is the driving force behind fermentation and yeast makes the dough rise! Yeast gives bread its bready yeasty flavor, and the gluten-free bread is no exception.

Protein-rich seeds

Flax, sunflower and millet seeds are a gold-mine of minerals, fiber, protein, and more. Each type of seeds we use in our seedy loaf is unique in the health benefits that it offers, so by using a range of different types, we have all your bases covered. And oh, we add pea protein too! It has been found to be amongst the most digestible sources of protein available.

Cooking with Extra Virgin Olive oil

We all know olive oil as the highest quality cooking oil you can use. At Happy Campers Gluten-Free, we’re excited to now offer this healthy organic option in your bread!

Now that you know what goes in, don’t you feel like digging in? For us, the aroma of baking bread is indescribably priceless and the whole process of playing the waiting game from the kneading to the ding of the oven is just so transcendental. The happiness a perfect loaf brings us is what we pass on to you, packed with care and love. Gluten-free, guilt-free, you get the drift?