Canyon Bakehouse, Mountain White Bread

Extra virgin olive oil is a high-quality monounsaturated fat with anti-inflammatory properties. It contains antioxidants that support heart health. Cold-pressed extraction preserves beneficial compounds.

Brown rice flour is a whole grain flour that provides fiber and essential nutrients. It is less processed than refined flours, retaining more of its natural vitamins and minerals. It is a gluten-free alternative that supports digestive health.

Whole grain sorghum flour is a nutrient-dense flour rich in fiber and antioxidants. It is minimally processed, retaining its natural nutrients and providing a gluten-free option. Sorghum is known for its potential to support heart health and digestion.

Eggs are a high-quality source of protein and essential nutrients, including vitamins and minerals. They provide structure and richness to baked goods. Eggs are considered a complete protein, offering all essential amino acids.

Cultured brown rice flour is a fermented flour that may enhance nutrient absorption and gut health. The fermentation process can increase the bioavailability of nutrients. It is a gluten-free option that supports digestive health.

Sea salt is a minimally processed, natural source of sodium and trace minerals. It is used to enhance flavor and preserve food. Unlike refined salt, it retains beneficial minerals.

Whole grain amaranth is a nutrient-rich grain high in protein, fiber, and micronutrients. It is minimally processed and provides a gluten-free alternative. Amaranth supports heart health and provides essential amino acids.

Water is a neutral ingredient used as a solvent and to provide moisture. It is essential for the dough formation and baking process. No significant health impacts are associated with water in this context.

Tapioca flour is a starch extracted from cassava root, used as a thickening agent. It is gluten-free and provides a chewy texture to baked goods. It is low in nutrients and primarily a source of carbohydrates.

Organic agave syrup is a natural sweetener derived from the agave plant. It has a lower glycemic index than refined sugars, which may be beneficial for blood sugar management. However, it is still a concentrated source of fructose and should be consumed in moderation.

Xanthan gum is a polysaccharide used as a thickening and stabilizing agent in food products. It is produced through fermentation and is commonly used in gluten-free baking to improve texture. It is generally recognized as safe when consumed in typical amounts.

Yeast is a microorganism used in baking to leaven bread, contributing to its texture and flavor. It is a natural ingredient that aids in fermentation. Yeast is generally considered safe and beneficial for bread making.

Natural enzymes are used in baking to improve dough handling and texture. They are derived from natural sources and aid in the fermentation process. Enzymes are generally recognized as safe and beneficial for bread making.