For sometime now, I have been working on creating a gluten-free and vegan bread. Wanting to maintain Karamele’s high nutrition standards, I did not want to use any starches or gums in the dough.
Sorghum or jowar is an ancient grain, native to India. It is high in protein, fibre, B vitamins, magnesium and low in glycemic load.
Starches like potato starch, tapioca starch, arrowroot starch, corn starch, etc are added to thicken the dough and add some bulk and texture to the finished product. Gums like xanthum gum, guargum, etc. are normally added to help bind the gluten-free flour. But while they add texture and body, they do not add any nutritional value. In fact gums can exaggerate gut issues in sensitive or allergic individuals by harming the gut friendly bacteria.
My dilemma was not to compromise on the taste, texture, softness and bulk of the bread while keeping away from these frequently used but non nutritional additives. It seemed as if I had undertaken a Herculean task, that was almost impossible!
Yet not relenting and wanting to bring a nutritious and additive free bread, I worked tirelessly. The result is one that is close to my heart, a gluten free and vegan bread with a specially developed recipe that I am so very proud of! It’s almost like my third child. I am sure with this bread you will enjoy your breakfasts and sandwiches more. There is no more looking back to breads that were.
Our small batch of artisanal breads filled with flavour and good health, are handmade with love and passion for you and your family.
They’re made with 100% sorghum flour, yeast, salt and oil. We use organic jaggery to help bloom the yeast.