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JULIAN BAKERY’S KAMUT® BREAD AND DINNER BREAD

Julian Bakery’s Kamut® Bread is wheat free, yeast free and sweet free. This bread is made for those who want a very small amount of easy to digest ingredients. It is extremely high in protein.

It is made with Kamut®, millet, amaranth, purified water and sea salt.

Kamut®, the Ancient Grain, is a relative of modern Durum Wheat. It can be substituted for common wheat, due to its superior taste and nutrition. Kamut® has a rich, buttery flavor and is higher in protein and many minerals (especially selenium, zinc, and magnesium) than other wheat products. It is easily digestible.

Millets are a group of small-seeded species of cereal crops or grains. As they are not closely related to wheat, they are appropriate for those with wheat intolerances. Millets are a major food source in arid and semi arid regions around the world.

Amaranth is related to the pigweed or lamb’s quarters. There is no solid difference between Amaranth grown for its leaves (vegetable) and the seeds (grain). Amaranth seeds contain protein that is unusually complex for plant sources. Several studies have shown that Amaranth seed or oil may be of benefit for those with cardio vascular disease and hypertension. Regular consumption may reduce blood pressure and cholesterol levels, while improving antioxidants.

Julian Bakery’s Dinner Bread was designed to compliment any meal where onion and rosemary would be enjoyed. It is also wheat, yeast and sweet free. It is complete protein bread and is delicious with soups and salads. The chia seeds on the outside are high-energy seeds that compliment the flavor of the bread.

Dinner Bread is made with fresh ground whole grain Kamut®, millet, amaranth, chia seeds, onion, rosemary and sea salt.

Whole Grains or foods made from them contain all essential parts and naturally occurring nutrients of the entire grain seed. If the grain has been processed (cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.

Kamut®, the Ancient Grain, is a relative of modern Durum Wheat. It can be substituted for common wheat, due to its superior taste and nutrition. Kamut® has a rich, buttery flavor and is higher in protein and many minerals (especially selenium, zinc, and magnesium) than other wheat products. It is easily digestible.

Millets are a group of small-seeded species of cereal crops or grains. As they are not closely related to wheat, they are appropriate for those with wheat intolerances. Millets are a major food source in arid and semi arid regions around the world.

Amaranth is related to the pigweed or lamb’s quarters. There is no solid difference between Amaranth grown for its leaves (vegetable) and the seeds (grain). Amaranth seeds contain protein that is unusually complex for plant sources. Several studies have shown that Amaranth seed or oil may be of benefit for those with cardio vascular disease and hypertension. Regular consumption may reduce blood pressure and cholesterol levels, while improving antioxidants.

You cannot go wrong no matter which Julian Bakery bread you decide to try first. They all offer something unique and are wonderfully delicious.

Enjoy, Samantha

http://www.JulianBakery.com


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