Coeliac Aware
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Everything that goes into our raw bread has been carefully selected for it’s nutritional benefit to create a perfectly balanced final product. Here is a list of what the bread is made from with some information on why we’ve chosen it.

Our bread in this sense is unique because its base of sprouted buckwheat is neither fatty nor qualifies as grain. It is a fruit seed, related to rhubarb and sorrel, and the starch it forms provides a low­ fat protein source. This means our bread, which consists largely of the mix of this unique seed and vegetables, has a comparatively very low fat content.

Sprouted grains have a much lower glycemic index (GI) than regular grains. Another benefit is once a grain has been sprouted most bodies recognise it as a vegetable rather than a starch. This means the digestion requires digestive enzymes instead of pancreatic enzymes necessary for digesting grain. The sprouting process also changes the composition of the grain in numerous ways that make it a more beneficial. Sprouting produces vitamin C and increases the content of B Vitamins. This process to make our sprouted bread also dramatically increases the amount of carotene, which is then converted to vitamin A and inactivates aflatoxins – the toxins, which are produced by fungus and are potent grain carcinogens.

Living, uncooked foods are easy to digest, rich in vitamins, minerals and enzymes, and are highly nutritious. The drying process requires nothing but the product and time. Therefore the end product is a 100% natural food, which can then stay fresh, tasty and will not lose its nutritional value. The dehydrated food will have a concentrated taste, and the mineral content remains the same as that of the fresh product! Likewise, most of the vitamins and the beneficial phytochemicals that are found in fruits and vegetables remain intact.