We’re Turning Bread On It’s Head…
Introducing the UK’s first 100% naturally gluten-free sweet potato bread, set to revolutionise the artisan bakery scene.
Culture, history and literature abound with quotes on the virtues and delights of bread. Given its significance to the developement of social, economic and political landscapes of Britain and other nations, it’s not hard to see why bread was once synonymous with life itself:
“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” – James Beard (American Food Author)
So why have us Brits so fallen out with our Daily Bread and our French cousins their much celebrated love of Du Pain Quotidian? The truth, as ever these days, lies somewhere in the mass-produced bread making industry where adulterations from grain to retailer, chemical additives and the drive for cheaper- faster has resulted in declining quality and sales.
The unintended consequence being the rise of gluten intolerances, the fear of empty calories and a worryingly wasteful culture that see’s the cheapest of bread thrown away daily…well, like it’s not worth keeping! Somewhat unsurprisingly and not too dissimilar to the micro-brewing revolution, there will always be those that see opportunity amidst despair and who are passionately intent on bringing bread back to its more meaningful origins. Making it good again, the way things used to be. This isn’t just a nostalgic whim. The marketing success of Sourdough and German Rye’s have given rise to artisan bakeries across the country; with improved milling of flours and old-fashioned techniques reinstated to craft a whole new generation of breads that take the glory days of the past as a reference.
There’s bread… then there’s Vegbred!
Vegbred, a first of its kind 100% natural bread made with fresh sweet potato was launched at VegfestUK Bristol over the May Bank Holiday weekend, is one such venture. Creators and business partners Kelly, Kate and Jon; originally developed Vegbred as a wholefoods plant-based product to offer in their weekly veg-box delivery service, Boxxfresh – on the south-coast.
Lovingly handcrafted at the kitchen table, Vegbred was born of a confluence of ideas and foodie passion to create a delicious but super-healthy bread that all the family can enjoy, regardless of age or diet. Seeing a gap in the market for naturally gluten free craft breads, the creative team set about bringing Vegbred to life.
Made with 100% natural ingredients, this new-to-market bread uses only plant-based flours, making it naturally gluten free, veg-packed, nutritious and delicious; offering a long-anticipated lower carb , high protein and high fibre alternative kitchen staple for all the family.
“Its super tasty, but super healthy too; something that people don’t often associate with bread,” adds Jon, who looks after sales.
The versatile loaf is perfect for those who are environmentally conscious. Not only do the strictly plant-based ingredients make Vegbred completely free from animal products, but the surplus peel from the ethically sourced sweet potato also helps fuel its production, running on green energy produced from the leftovers. The fresh sweet potato itself is directly sourced from a Ethical Trade Initiative (ETI) community farm in Senegal, where Jon frequently visited from 2005 in his former role sourcing vegetables for the UK market.
With increasing amounts of people making a conscious effort to eat more healthily and ethically, Vegbred solves a currently under-fulfilled consumer need and is set to excite tastebuds across the country, available nationwide on a direct delivery service from June via the Boxxfresh.com website.
With the sweet potato toast trend taking the internet by storm, it is also clear the nation’s love for the versatile vegetable is ever-growing. The avoidance of gluten and the building momentum of plant-based foods have increased demand for convenient free-from choices. With Vegbred launching into this sector hungry for artisanal natural options, demand is due to soar, with Vegbred perfectly timed to ‘harvest’ the opportunity.
If you would like to get in touch with them to take advantage of their special introductory offer to Thrive subscribers, or to find out more, please email team@vegbred.com or give them a call on 01329 846815.
“Vegbred is at it’s most delicious freshly popped from the toaster – We treat it in a similar way as you would Sourdough… double toasted so it’s nice and crunchy then liberally topped or sandwiched with sweet or savoury favourites”
Toast it, dunk it, sarnie it, crouton it or griddle it… Vegbred does it all!
Find out more at: vegbred.boxxfresh.comand claim your THRIVE EXCLUSIVE OFFER using code:THRIVE2018 in the voucher code box.
Avo’ Nice Day With A Fungi Sandwich!
Ingredients
2 portobello mushrooms or 4-6 chestnut mushrooms, depending on their size
2 sprigs of thyme
1/2 a red onion, finely sliced
6 sun dried tomato halves
6 baby gem lettuce leaves
1 avocado, sliced
Olive oil
Sea salt
Freshly ground black
How to make it…
1. Pre-heat the oven to 180c/ 350f/ gas mark 4.
2. Place the mushrooms upside down on a baking tray, pull off the thyme leaves from the stalks and scatter them in the mushrooms. Drizzle them with olive oil and season with a pinch of sea salt and black pepper before placing the tray in the oven for the mushrooms to bake for 20-15 minutes.
3. When the mushrooms are almost done, toast the bread and drizzle one side of each slice with olive oil.
4. Assemble the sandwiches by layering the up the sliced onion, avocado, baked mushroom and lettuce leaves. Season with a pinch of salt and pepper and top with the other slice of toast.
Tuck in at will!
