Gluten Free or Wheat Free?
It is not uncommon for many people with an intolerance of the gluten found in normal wheat to conclude they have an intolerance to all gluten. (Bloating, indigestion, rashes etc)
Unless you have been diagnosed as suffering from coeliac disease there is a possibility that the intolerance is not to all gluten but only to that gluten found in common wheat. Medical advice regarding your intolerance is recommended.
There are a number of alternative grains and flours available in this situation and it may well be worthwhile examining the options. A number of these can be found in the "Products" section of this web site listed under "Gluten, wheat and yeast free".
They produce excellent loaves most people would find difficult to distinguish from normal wheat in taste, texture, crust and crumb. Click here for more information on Dinkelbrot or click here for Khorasan.
Spelt (also called dinkel) has a much gentler protein and gluten than wheat and is extremely digestion friendly. Many of the issues such as "bloating" excema and other issues related to a digestive system not handling wheat are overcome by this grain. Khorasan is even more gentle to the system.
If your needs are for a totally gluten free product (as required by those with coeliac disease) then we also have products that will meet this need.
Contrary to popular belief, totally gluten free breads need not be "cake like" in texture and bland. An excellent loaf volume and bread texture can be obtained with our gluten free bread mixes.
Home baking of gluten free breads not only provides a better tasting alternative to shop bought products, but it provides greater convenience and very considerable savings.
Tips on this web site and the instructions on the label of our products will enable you to easily produce first class products.
Gluten Free baking in a bread machine differs markedly from wheat (gluten) baking and also differs considerably from Gluten Free baking using an oven. Click here for Gluten Free Baking in an Oven
A gluten free recipe that works well with oven baking is likely to need considerable adjustment to make it successful in a bread machine.
Gluten Free Baking will take you to the gluten free baking tips and the method you intend to use with the All About Bread product.
Recipes vary depending upon whether you will be baking in a bread machine or by hand in your oven. Recipes for the specific product you are using are accessed under "Recipes" on the right hand side of this page.
Further gluten free information and a host of gluten free recipes will be progressively added to this site over the coming months. The Recipes area of this site is updated regularly.
Some individuals may wish to avoid the use of yeast for bread making. Candida sufferers, chronic Fatigue sufferers and a number of other conditions creat a need to avoid yeast whilst using a bread machine.
This can be achieved through the use of an anti-candida yeast available from our stores which has been developed and allergy tested specifically for people with a yeast intolerance. It can be used with either wheat, spelt or khorasan and is suitable both in hand baking and in a bread machine.
For those suffering from coeliac disease and needing to go completely gluten free as well as yeast free, it is best to use Amaizing Bread which is gluten free, dairy free and also yeast free. Simply add water.
Easy to follow instructions are provided on each bag. Recipes can be found on this web site.
The vast majority of All About Bread bread mixes don't contain dairy. Those few that do will indicate quite clearly in the title such as Cheese and Herb, Sour Cream and Chive, Cheese and Onion.
The presence of dairy or any other allergen will also be clearly identified in the "Allergen Warning" panel on the label. All About Bread do not use any peanuts either in products or in our blending and packing machinery.
All About Bread have a wide range of bread mixes available which contain no soy and suit those people wishing to avoid it completely. Other bread mixes contain an extremely small amount of soy flour. This is present in the improver used and represents approximately one quarter of a teaspoon in a full 750 gram loaf of bread.
All About Bread Natural Improver is available in 120 gram and 300 gram packs and is soy free. It is ideal for use with a bakers flour should you wish to make bread from scratch.
Additives & preservatives?
All About Bread bread mixes and flours do not contain preservatives. Calcium Proprionate (known as Preservative 282) is not present in any All About Bread product.
We avoid use of the many additives used in commercial baking as aids to high speed kneading and blend natural improvers into our bread mixes. The absence of Preservative 282 has no adverse effect in the freshness of bread. This additive is in fact a mould inhibitor. The freshness of bread is determined by retention of moisture to the crumb. Articles on bread storage on this site will assist you in keeping your bread in excellent condition. The addition of All About Bread Wonderfresh will also assist in keeping your bread fresh for an extra three to four days without the use of chemical preservatives.
Low G.I. , high cholesterol issues and diabeties?
We have a wide range of bread products that are suitable for a variety of dietary needs.
Lupin Loaf is a low carb, high fibre, high protein bread which is ideal for use in weight loss. It tastes like a wholemeal bread and is extremely filling. Most of our grained breads fall into the lower G.I category and are extremly healthy choices.
Dinkel/Lupin is ideal for those who want a wheat alternative, but also want an extremely low G.I , low carb product.
Oat Bran is recognised for its benefits in combating high LDL cholesterol levels. Oat Bran Breadmix creates a well textured, high fibre loaf that all the family will enjoy
Our range of breads generally have no added sugars and we have something to meet nearly all of the dietary needs of most people.
Low Salt ?
All About Bread bread mixes contain a lower sodium level than most commercial breads. In nearly all instances the sodium levels of our bread mixes are well under the 400mgs per 100 grams, the level to which Health Authorities have recommended as being the target of bread sodium reduction over the next two years.
Salt is used in bread making not only for the taste but also because it is used as yeast retardant. The salt we use in our bread mixes is iodised which has been recomended (and recently legislated) by Health Authorities as assisting in thyroid activity.
Should you have dietary issues requiring either no salt, or very low salt, speak to our staff and they will be able to direct you to the particular products that will assist you and provide a suggested recipe for that product. Excellent no salt breads can be made either by hand or in a bread machine.
Not by bread alone
In addition to the dietary range of bread mixes, we also carry a wide range gluten free and egg free pasta. (not the kind that are tasteless and "glug")
Our range includes gluten free cake mixes (for a real cake), chocolate and and strawberry gluten free mousses, gluten free custard. The list goes on. There are a large number of gluten free, wheat free or dietary recipes on this site. Gluten Free cake recipes from gluten free flour are accessed through the Recipes window
In the meantime if you require assistance with any of our gluten free products you are welcome to send your enquiry to firstname.lastname@example.org
Salt Free or Low Salt Bread
Many people with high blood pressure, Meniere’s disease, heart or kidney troubles are required to reduce the amount of salt in the diet. As salt is a yeast inhibitor, less salt in bread causes the yeast to fly very quickly. The amount of yeast therefore is lessened along with the salt. The amount of yeast and salt can be changed to suit your own requirement; and salt can be totally removed if needed.
- 330-350ml water
- 1 tablespoon oil
- 600g white bread flour
- Omit salt or ½-3/4 tsp
- ¾ teaspoon sugar
- 2 teaspoon natural improver
- 1 teaspoon dry instant yeast
- 195-205ml water
- 2 teaspoons oil
- 350g white bread flour
- Omit salt or ¼ teaspoon
- ½ teaspoon salt
- 1/2 teaspoon natural improver
- ½ teaspoon dry instant yeast
- 300-320ml water
- 1 tablespoon oil
- 500g white bread flour
- Omit salt or ¼-1/2 tsp
- ¾ teaspoon sugar
- 1 teaspoon natural improver
- ¾ teaspoon dry instant yeast
Wholemeal flour requires an additional 30ml water depending on loaf size and we recommend using the basic white programme in a bread machine