The baked goods offered by us are without gluten grains which we replace by rice flour, millet flour and with cassava and corn starch but we also sell bread with addition of gluten free wheat starch. Exclusion of gluten from our products does not decrease the taste of them. Usage of various flours in different proportions allows to create goods of new flavours.
Grain maize - annual plant that grows in Mexico and does not exist in wild. The properties of grain maize are used in medicine such as diuretic and anti– inflammatory medications and antispasmodic for urination problems. It is a main component of Mexican cuisine. The grain maize is rich in potassium, calcium, phosphorus and other macronutrients which are fundamental part in healthy diet.
Millet – annual wild plant that grows in tropical regions . The basic food products which we get from grains are millet and millet flour. Thanks to organic farming the demand for millet products witch are rich in macronutriens and vitamines has increased recently. Used for centuries as a food source with unique taste.
Rice – it is a kind of grain which has 25 species. It comes from Southeast Asia, where it forms the basis of Asian cuisine. The grains are rich source of thiamine, riboflavin, niacin, iron and calcium. Rice flour which is produced with finely ground rice grains is a good substitute of wheat flour especially for people with celiac disease.
Cassava - woody shrub of family Euphorbiaceae. It grows in South America, Asia and Africa, where it forms basis of diet for above 60% of population. It is a source of easy abrorbable polysaccharides. We can obtained from it two products: flour (cassava) and starch (tapioca). The bulbs if cassava are rich in polysaccharides, vitamines (A, C, B) and various minerals: zinc, psosphorus, potassium, sodium, magnesium, manganese, calcium and iron. Cassava products are also a great source of fat, proteins and fiber.