N O A R S E N I C I N O U R B R E A D !
We only buy from organic suppliers with accredited quality control systems. Ingredients are routinely tested for a range of toxins, including Glyphosphate, Arsenic, heavy metals, and gluten.
These tests have always been done - not only when the media run scare stories about Arsenic in rice. Another reason to buy from us!
For the latest lab tests see:
We don't use Xanthan gum or any artificial enzymes, potato flour, egg or gums of any kind in our bread. 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)
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 huge holes in industrial gluten-free bread. The image on the right shows the gel-like methylcellulose which is derived from wood and smells of bleach. Our 12-15 hour natural sourdough fermentation and skill mean we do not need to use such chemistry!!
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.
Our mild sourdough leaven is perfect for people with an intolerance to acidic tasting sourdough, gluten and baker’s yeast. Our traditional 12-15 hour fermentation process unlocks nutrients and brings out the flavour! Most of our bread is made without adding yeast; where we do use yeast (read the ingredients tag with each product) it is ORGANIC yeast - which is hugely different from conventional yeast. More about that in our FAQs.
Why we Freshly Mill our Flour
We use only organic grains and pulses which we freshly mill each day to prevent oxidization. By milling the whole grain and even the white rice grain, our bread tastes fresher and retains essential fats, vitamins, and minerals.
We are very proud of two very special supplement-grade ingredients:
1. Seaweed helps to reduce salt in bread but it has so many more functions and, as you would expect from us, it is not any old seaweed; it is Fucus vesiculousus, a species of bladderwrack which is also found in quality supplements.
2. 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 Aquamin®'s unique structure, results in a mineral-rich product that is neutral tasting, free of chalky texture and easily absorbed by the human body.
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.
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 water revitalized?
The Grander process changes the inner structure of water via a field effect which is generated by highly structured water ("information water"), this returns the water molecules to a highly ordered state, making water more stable. The precise method by which Grander produce "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 "revitalised").
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
Industrial baking uses around 2% yeast. Coupled with high-speed mixing, industrially produced 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