WHY WE'RE DIFFERENT
Blue LaGrainne breads do not contain any refined carbohydrates. All our flours are freshly milled from whole, ancient grains that are certified organic and non-GMO. No modern varieties of wheat are used. We champion grains that were first cultivated in Northern Africa, Mesopotamia and Asia Minor thousands of years ago.
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We also avoid other refined starches such as tapioca or potato flour, especially for our ‘free-from’ varieties. None of our grains are heat-treated before or after milling; nor do we use flours from a packet or sift out the germ and bran, as this destroys the nutritional value of a food that was once the very staple of human survival. We insist on fresh wholegrain goodness like the ancients would have eaten it, using grains that have been around for millennia.
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The recipes we developed make the use of binding agents like xanthan or guar gum unnecessary. Our mission is to bring you breads that do not contain refined carbohydrates, and we’re ready to share them with you.
“Simply put, the best whole grain, vegan bread you can put in your mouth.”
- Tim C. -
WHY FRESHLY MILLED
Conventional wholemeal products are not usually made from freshly milled flour. This is crucial as nutrients degrade with exposure to oxygen. Much like an apple goes brown as soon as you cut into it. Packaged flours often don’t contain all parts of the grain, especially not the fatty germ as it would also oxidize and go rancid fairly quickly. Or if they do, they’re often heat-treated to stabilize them, destroying vital nutrients. Some ‘brown’ breads had bran re-added, or contain ingredients like molasses to give them the darker color that is associated with wholesomeness by the consumer. A few breads are made from freshly milled grain but the flour gets sifted to remove the bran or is mixed in with packaged flours.
The color and look of a bread don’t necessarily say anything about its nutritional value. All of the above manufacturing methods turn baked goods into ‘processed foods’ that cannot nourish your body the way fresh whole grain can. Regular consumption of refined carbohydrates causes nutritional deficiencies that damage your body over time. An added bonus of freshly milled grains is the more complex flavor profile, resulting in a richer taste experience as well as an unaltered ratio of nutrients.
“There is nothing better than a friend, unless it is a friend with bread.”
- Matthew G. -
WHY WE'RE ON A MISSION
Blue LaGrainne was inspired by our gluten and grain-free friends. Nearly all conventional gluten-free products are made up of refined carbohydrates, quite a bit of sugar and filler materials. We watched them pay a premium price for products that are still highly processed. It bothered us. We wanted to do better. Our 3 free-from breads were the first recipes we developed. None of them contain processed starches like tapioca, white rice flour, potato flour or additives like xanthan gum. We use ancient varieties of organic, non-GMO grains that get milled fresh from scratch for every batch of bread we bake. The flour does not get stored but is used straight away. As a result, many of our friends who are electively gluten-free, can eat all of our breads without any problems. For many, problems arise from the unnatural chromosome alteration in genetically-modified wheat, rather than the gluten itself. We avoid wheat gluten in 3 of our bread varieties, using grains and seeds that are naturally gluten-free. All breads are made on the same premises and with the same equipment however, so the presence of traces can currently not be excluded.