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A bit about the vegetables used in our gluten-free bread mixes
 

I love supporting local growers, so whenever we can, we source the bulk of our veggies from Aussie farmers — mainly from farmers markets across southern NSW and northern to central Victoria. 

We also purchase from Fruit/Veggie shops and local supermarkets. 


We also focus on using veggies that are not suited for market due to odd shapes or smaller sizing from local farms.

Last year we saved over 250kg from going to waste, this year we hope to double that. 

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On occasion, some of our produce may be derived from overseas due to seasonal productivity. We do try to minimise this by dehydrating more seasonal produce in bulk amounts. It is a fine balancing act, but as we grow we will get better at managing this. 

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Some of our beetroot comes from overseas in powder form and includes a small amount of anti-caking agent (470/551) to keep the mix smooth and easy to use. 

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Our main veggies

Beetroot graphic
Carrot graphic.
Red Capsicum graphic.

Beetroot

Carrot

Capsicum 

Beetroot is rich in nutrients and has many health benefits including:

  • helping to lower blood pressure

  • rich in antioxidants

  • supporting detoxification

  • promotes healthy digestion

  • supports bone health

  • supports eye health.

Who doesn't like carrots? They are so nutritious and

  • contain soluble fibre to help lower cholesteral

  • protect against sight issues caused by vitamin A deficiencies

  • bolster bone healthy with its calcium properties.

Red capsicums with their sweet and slightly smoky flavour also

  • contain high levels of antioxidants including vitamins C and beta-carotene,

  • low in calories (1 cup = 49 cals)

  • support healthy digestion as they contain fibre.

Eggplant graphic.
Garlic graphic.
Mixed Herb graphic.

Eggplant

Garlic

Herbs

Belonging to the nightshade family, eggplants are

  • low in calories

  • contain antioxidants like nasunin

  • supports healthy digestion

  • has anti-inflammatory properties which can improve overall health.

Garlic adds depth to many dishes. It contains

  • compounds like allicin which have antibacterial, antiviral and anti fungal properties

  • has been shown to reduce cholesterol levels 

  • contains vitamins & minerals  that support immune function.

Full of flavour and nutrition, we use thyme, parsley, oregano, rosemary, basil, coriander, sage, marjaram, celery seed and onion flakes.

Herbs also

  • contain vitamins C, K, B6,  potassium & manganese properties.

Iceberg Lettuce graphic.
Spinach Leaf graphic.
Zucchini graphic.

Lettuce 

Spinach

Zucchini

A variety of lettuce greens including iceberg, rocket, cos and others are used in our Carrot & Greens bread.

Lettuce is

  • low in calories with 1 cup = 5 cals

  • rich in Vitamins C, K & A as well as minerals such as potassium and iron

  • also a great source of calcium and Vitamin K.

Baby spinach is a nutrient dense vegetable and has many benefits such as

  • iron which is essential for healthy red blood cells

  • vitamin C, so important for immune function & collagen production

  • a wealth of antioxidants including beta-carotene and lutein.

Not everyone is a fan of zucchini, but in our breads it boosts up vitamin and nutrients such as

  • vitamin C, beta-carotene and other flavonoids

  • anti inflammatory compounds like fisetin

  • high in dietary fibre, potassium and antioxidants

  • good source of magnesium and manganese.

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