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About Our Ingredients

Our Ingredients Policy

We only buy from organic suppliers with accredited quality control systems and an in-house laboratory where each batch is routinely tested for a large range of toxins and gluten before they are despatched to us. We follow up with gluten testing on minor ingredients which do not contain any gluten-containing ingredients but are not explicitly sold as gluten-free – just to make sure. We don’t use ingredients that threaten rain forests or are grown as cash crops. Buying teff from Ethiopia and coconut oil from unknown sources has always felt kind of wrong to us so we don’t use it despite their popularity. We do not use palm oil. Below what we DO and what we DON’T use in more detail.

What We DO Use in our Bread

The leaven for ABO artisan bread is made for people with an intolerance to sourdough, gluten and baker’s yeast. After a few years of experimenting, we now make our own leaven from organic gluten-free rice or buckwheat flour and a small amount of pea flour and a spoon full of organic honey. A tablespoon of honey is all that is needed to ferment around 500 loaves of bread. The honey are fully assimilated during the 12-15 hour fermentation process and are therefore not present in the finished bread.

Why we Freshly Mill our Flour

We use only organic grains which we freshly mill each day to prevent oxidisation. By milling the whole grain and even the white rice grain, our bread tastes better and retains all the important vitamins and minerals many of which would otherwise be lost.

Gifts From The Sea

We are very proud of two very special ingredients. Seaweed helps to reduce salt in bread but it has so many more functions and we have gone through a lot of trouble to source. Fucus vesiculousus – which is also used in supplements. Long lists of research into this amazing seaweed can be found here. Calcium from seaweed: Aquamin is a unique marine multimineral complex, providing bioactive calcium, magnesium and 72 other trace marine minerals. Unlike other mineral sources used in food, beverage and supplement preparation, Aquamin is derived from 100% seaweed (red marl), which absorbs trace minerals from the surrounding seawater. This form of absorption, coupled with Aquamins’s unique structure, results in a mineral rich product that is neutral tasting, free of chalky texure and easily absorbed by the human body.

What & Why We DON'T Use

We don't use baker’s yeast, enzymes, transglutaminase, potato flour, xanthan gum or methyl cellulose.

Industrial baking uses around 2% yeast. Coupled with high speed mixing, industrial dough is ready for baking in minutes. Baker's Yeast (S. cerevisiae) is a genetically modified single strain variety. We believe that digestibility can hardly be achieved in minutes or by adding so-called "improvers" and enzymes of unknown origin (possibly involving animal products like rennet from a calf's stomach). In our opinion, organic bread is only organic if the yeast or raising agent/ferment that is used is certified organic. The same applies to whether bread is vegan or not, as non-organic yeast may be grown on whey, a by-product of the dairy industry. Xanthan gum, the fracking glue, is often used in gluten free baking. It is an indigestible polysaccharide that is made using bacterial fermentation. The bacteria Xanthomonas Campestris is grown on allergens including corn, soy & wheat. Xanthan gum has been found a highly efficient laxative. The Food Standards Agency warns people with severe allergies to avoid generic Xanthan gum. The problem is there is only generic Xanthan gum!

The FDA recommends a health warning for medicines with Xanthan gum if you are pregnant, nursing, or for children under 12, and over 60’s; RISK OF NECROTIZING ENTEROCOLITIS IN INFANTS. NOT FOR PREMATURE INFANT USE. Read More

Xanthan Gum - How did that stuff get into bread?

No Xanthan Gum and No Methyl Cellulose

We don't use Xanthan gum or any artificial enzymes, potato flour, egg or gums of any kind in our breads. Many industrial gluten free breads and 'low fat' spreads use Xanthan gum (Wikipedia says that Xanthan gum is fermented corn and the developing process involved extensive animal testing. It was invented for the oil drilling industry to bind the sludge from drilling. It's great for stage blood and toothpaste) Question: How did this stuff get into food? It pays to read the label! The above images show the glue-like consistency of xanthan gum - it doesn't work anyway as you can see by the huge holes in the bread which we randomly picked off a supermarket shelf!


The Vegan Question?

Not so black and white as you might think..

We now make our own rice leaven from organic gluten-free rice flour and a small amount of pea flour and a spoon full of organic honey. A tablespoon of honey is all that is needed to ferment around 500 loaves of bread. The flour and honey are fully assimilated during the 12-15 hour fermentation process and are therefore not present in the finished bread. As the honey is not present in the finished product and we don't feel there is any cruelty to bees with organic-biodynamic honey, we call these products 'Vegan Friendly'. We oppose factory farming and you will not find any meat or dairy products or by-products in our bakery. We use only organic honey which does not allow the practice of destroying the male brood, the burning of hives, or the destruction of bees in the combs as a method of harvesting the honey. Mutilations, such as clipping the wings of queen bees, are prohibited.

The Vegan Question?

(DEFRA UK organic & EC reg. No 1804/1999).

Even our water is special...

We filter our water and then revitalise it on a Grander unit. The Austrian naturalist Johann Grander uses ‘information water’ to give water back the memory of when it was as pure as water from a mountain stream.

Revitalised filtered Water...

All Artisan Bread Organic Bread is made with filtered water, which is revitalised with the GranderTM System in our holding tanks before baking. How is the water revitalized? The Grander process changes the inner structure of water and returns the water molecules to a highly ordered state, making the water more stable.The Grander process involves a field effect generated by highly structured water ("information water") developed by Johann Grander. The precise method by which he produces "information water" is a trade secret. The information water passes structural information through its field to other liquids nearby. The water which passes near the information water takes on a new structure (is "revitalized").

Improvement in water quality

The technology is now in its 20th year of use and can be also used in domestic settings to naturally soften and revitalise water instead of using conventional water softeners. Domestic units can be bought for the shower or for revitalising your drinking water; thereby significantly improving the taste of tap water. The products are designed to last a lifetime and are very well made. Read More

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