Genius SUPER-SEEDED BOULE - High Fibre & Gluten Free

What’s In It?

Water, Mixed Seeds (22%) (Pumpkin, Flaxseed, Sunflower, Hemp), Starches (Tapioca, Maize, Potato), Chicory Root Fibre, Rice Protein, Dried Egg White, Yeast, Psyllium Husk, Humectant (Vegetable Glycerol), Rapeseed Oil, Stabilisers (Hydroxypropyl Methyl Cellulose, Xanthan Gum), Pea Protein, Sugar, Fermented Maize Starch, Idoised Salt (Salt, Potassium Iodate). Vitamins & Minerals: Calcium Carbonate, Niacin, Iron, Riboflavin, Thiamin, Folic Acid.

This Boule contains chicory root inulin, a naturally occurring prebiotic fibre that contributes to normal gut function through more frequent bowel movements (put simply, it helps you go a bit more often, which is a very good thing!). One portion (77g) contains 3g of prebiotic fibre, which is one quarter of the recommended daily intake (12g) required for the beneficial effect. So, to get your full quota, you would need 4 portions a day - instead, you can choose from our range of Genius Gluten Free ‘Good for the Gut’ foods. There’s also some great fruit and vegetables which have it, like bananas, asparagus, onions and leeks. A varied and balanced diet and healthy lifestyle are important for good gut health. * with 50% more protein compared to the top 5 branded gluten containing breads. Not only is this cob high in fibre & good for the gut, it’s also got 50% more protein than the top 5 best selling wheat based breads. Gluten free, high fibre protein bread, tick, tick tick. (Source: IRI.)

Ingredient checker

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Calcium Carbonate Caster sugar Chicory Root Fibre

What is it? Calcium. At Genius we fortify our breads. Fortification describes adding more good things like vitamins and minerals to our food. It’s common in cereals and breads.

What's it doing in my bread? Genius breads are already good for gut health – adding extra vitamins and minerals makes them good for you in lots of other ways too.

What is it? Caster sugar is the name given to finely milled granulated sugar and, for that reason, it's sometimes called 'superfine' sugar.

What's it doing in my bread? We couldn't get that beautiful rise in our loaves if it weren't for the magic work sugar does in kick starting yeast fermentation. As yeast feeds on the sugar, it releases harmless but helpful bubbles of carbon dioxide.

What is it? The fibre-packed root of the chicory plant.

What's it doing in my bread? Fibre, fibre and more fibre. This chicory extract is full of soluble fibre, which means our bread can be too. It’s become a really popular prebiotic in the past few years, with lots of people eating it to help support their gut health.

Dried Egg White

What is it? Egg whites from hens; we separate these from the yolks and then dry them.

What's it doing in my bread? This helps our bread to aerate during baking, giving it a lighter texture and a lovely, fine crumb. Eggs are a great source of protein and vitamins too, making this a win-win ingredient.

Egg

What is it? Just eggs

What's it doing in my bread? As with lots of baking, eggs help things set. Again, this helps give Genius bread the texture and crumb that we all love. And again, there’s lots of vitamin and protein goodness to be had too.

Fermented Maize Starch Folic Acid

What is it? A powder made from by-products of fermenting maize (sometimes known as corn).

What's it doing in my bread? This naturally controls the acidity of our bread which helps stop yeasts and mould from growing. Basically, it helps our bread stay fresher for longer, reducing the need for artificial preservatives or additives in our bread.

What is it? Folic Acid helps the body maintain and create new cells. At Genius we fortify our breads. Fortification describes adding more good things like vitamins and minerals to our food. It’s common in cereals and breads.

What's it doing in my bread? Genius breads are already good for gut health – adding extra vitamins and minerals makes them good for you in lots of other ways too. For example, vitamin D is a nutrient we all need, but some struggle to get enough of (especially as our main source is sunshine!).

Ground Yellow Maize Starch

What is it? Ground yellow maize starch comes from typical yellow corn but isn't ground quite as finely as cornflour.

What's it doing in my bread? This is another ingredient that helps us achieve that perfect bread crumb texture, and it works together with the other starches to help you feel fuller for longer.

Humectant (Vegetable Glycerol) Hydroxypropyl Methyl Cellulose

What is it? 'Humectants' are products that help with moisture retention. Ours are made from vegetable fats like olive or sunflower oil.

What's it doing in my bread? These humectants protect our bread from drying out, helping it stay fresher for longer.

What is it? A special ingredient extracted from the bark of birch trees that’s totally safe to eat.

What's it doing in my bread? It’s essential to creating the lovely bubbly structure that makes our bread soft & delicious without having to rely on gluten.

Iodised Salt (salt, potassium iodate) Iron

What is it? Most salt that we buy in stores is iodised (and in some countries, this is how it must be sold by law). Iodising is a process of mixing table salt with tiny quantities of the micronutrient iodine.

What's it doing in my bread? It provides an essential source of iodine in the diet, preventing deficiencies which can impact thyroid function or pre-natal development.

What is it? Iron. At Genius we fortify our breads. Fortification describes adding more good things like vitamins and minerals to our food. It’s common in cereals and breads.

What's it doing in my bread? Genius breads are already good for gut health – adding extra vitamins and minerals makes them good for you in lots of other ways too. For example, vitamin D is a nutrient we all need, but struggle to get enough of (especially as our main source is sunshine!).

Milled Brown Flaxseed

What is it? Flaxseed - also known as linseed - has been cultivated for thousands of years and has lots of benefits for bakers (and bread-lovers!).

What's it doing in my bread? Flaxseed is packed with omega-3 essential fatty acids which are great for brain function. These little seeds also contain more lignans (a kind of antioxidant) than other plant foods. Milled flaxseed helps give Genius bread a lovely texture.

Potato Starch Psyllium Husk Powder

What is it? We extract potato starch from the root tubers of potatoes. It has a neutral colour, taste and flavour.

What's it doing in my bread? Science at work! The potato starch helps forms a gel that supports the rising structure of the bread, which then bursts into soft, fluffy molecules between air bubbles to create Genius' soft crumb. Potato starch also makes for a great digestible source of carbohydrates, which release energy slowly - this helps to stave off hunger and you keep going for longer.

What is it? It’s the seed husk of a small, herbaceous plant grown in India and it’s been used for thousands of years to aid digestion. It’s totally natural and collected by ‘winnowing’ the harvested seeds, a method of separating the husk from the seed by rolling it in a stream of air. It’s got a slightly odd name but it’s a really important ingredient in making gluten-free bread.

What's it doing in my bread? A few different things. Psyllium has an incredible water retaining ability which helps our bread stay moist and fresh and holds everything together during baking. It becomes stretchy when water is added, mimicking the elasticity of gluten without any of the nasty side effects. (If you’ve ever made traditional bread, you’ll know how stretchy the dough needs to be to make a good loaf). And the best part is it does all these things AND it’s a great source of dietary fibre.

Riboflavin

What is it? Vitamin B2. At Genius we fortify our breads. Fortification describes adding more good things like vitamins and minerals to our food. It’s common in cereals and breads.

What's it doing in my bread? Genius breads are already good for gut health - adding extra vitamins and minerals makes them good for you in lots of other ways too.

Sunflower Seeds

What is it? You've probably eaten sunflower seeds before! Their flavour and nutritional benefits mean they're used in lots of foods. They're often eaten as a tasty snack too.

What's it doing in my bread? Sunflower seeds have a delicious flavour and, thanks to their size, give your toast and sandwiches a bit of extra bite. That's as well as providing you with fibre and other life-enhancing nutrients such as Vitamin B-6, magnesium and iron.

Tapioca Starch Thiamin

What is it? Tapioca is a starch and a staple foodstuff in some countries. It comes from the cassava root which hails from Brazil.

What's it doing in my bread? Tapioca works well as an addition to heavier flours - it lightens the result (so you get a fluffy loaf!) and also contributes to the binding properties that we need for successful gluten-free baking.

What is it? Thiamin is more commonly known as Vitamin B1 and it helps the body break down and release from our food. At Genius we fortify our breads. Fortification describes adding more good things like vitamins and minerals to our food. It’s common in cereals and breads.

What's it doing in my bread? Genius breads are already good for gut health – adding extra vitamins and minerals makes them good for you in lots of other ways too.

Vegetable Oil (rapeseed oil)

What is it? Rapeseed oil is a natural vegetable oil with a mild flavour - which is why it's often found in breads as well as lots of recipes for cakes, pastries and margarine.

What's it doing in my bread? Rapeseed oil makes a brilliant addition to any bread as it is both low in saturated fat (something we should all try and cut down on) and rich in vitamin E (a natural anti-oxidant we can always use more of). It acts as a humectant, which keeps our products fresher for longer.

Xanthan Gum

What is it? A very common thickener made from fermented sugars, used in lots of foods.

What's it doing in my bread? Gluten is the reason traditional dough is a bit sticky. In Genius bread, we use a little bit of natural Xanthan gum to get this stickiness and help bind our ingredients together during proving and baking.

Yeast

What is it? Yeast is actually the name for little microorganisms which are technically classified as members of the fungus family - but don't let that put you off! Yeast is used in all leavened breadmaking and has been for as long as there's been bread.

What's it doing in my bread? Letting dough 'rest' is a hugely important part of the breadmaking process. This is when the yeast gets to work, converting sugar into carbon dioxide which bubbles through the mixture helping the bread to rise. The yeast is then burnt off in the heat of the oven and we're left with a wonderful, fluffy loaf. As a natural source of B vitamins, it also aids digestion and your metabolism, supports the nervous system and keeps the skin, hair, eyes, mouth and liver healthy.