Ingredients

We are no longer selling our baked goods. We have posted our recipes on the website. Thank you for your support.

Gluten Free Honey Millet Bread

If we can't pronounce it, we don't want to eat it. Our products aren't full of chemicals, they're full of wholesome ingredients just like what you would use in your own kitchen.

Every baked good we make has a label listing our ingredients. We do our best to source non-GMO ingredients.

All of our products are also dairy free, some are egg free (we are working on more), and most are soy free. We have also made the decision to be peanut free.  

We use a lot of different gluten-free flours in our baking: sorghum flour, brown rice flour, tapioca flour, potato starch, oat flour, millet flour, and cornstarch. 

All of our oats (rolled oats and oat flour) are from Bob's Red Mill and are certified gluten-free.

All of our sugar is cane sugar, so it is non-GMO. 

We use extra virgin olive oil, coconut oil, or organic palm shortening (a healthy saturated fat). 

We use organic eggs.

Additionally, we do not use artificial colors, flavors, or preservatives. If we use food coloring, we use natural food coloring from India Tree (made from concentrated vegetable colorants) or we make our own using fruit juices (strawberries make a lovely shade of pink).

This is why we no longer use fake food coloring!

Sometimes we use xanthan gum to replicate what gluten does in baking. 

From Bob's Red Mill: "In baking, gluten is what makes dough "doughy." It gives the dough elasticity, as well as viscosity. Those properties help to hold a cookie together while it bakes on a sheet in the oven, and they enable cakes and breads to hold onto the gas bubbles that form inside them - this allows them to rise and take shape. Xanthan gum helps replicate these properties in recipes that do not contain gluten." 

Sometimes we use psyllium husk powder to replicate what gluten does in baking. Psyllium is a plant-based soluble fiber which binds moisture and makes bread less crumbly.

From Wikipedia: "Other uses include gluten-free baking, where ground psyllium seed husks bind moisture and help make breads less crumbly."

What are GMOs?

GMO stands for Genetically Modified Organism. GMOs have been shown to cause all kinds of health problems. You can read about them at the Institute for Responsible Technology. We highly recommend the movie Genetic Roulette, available on their website.

There are many currently commercialized genetically modified crops grown in the U.S. and potential sources of GMOs. We have not listed them all, this is a list of problematic ingredients in baking that we try to avoid:

• Corn (88% of all corn grown in GMO)
• Soy (94% is GMO)
• Sugar from sugar beets (95% GMO)
• Cotton and cottonseed oil (90% GMO)
• Canola (90% GMO) 
• Dairy products from cows injected with rbGH
• Eggs and dairy products from animals that have eaten GM feed (corn, soy)
• Food additives, enzymes, flavorings, and processing agents