Canyon Bakehouse, Mountain White Bread

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

Brown rice flour is a gluten-free flour alternative with a mild flavor. It is less processed than white rice flour, retaining more nutrients. It provides a source of carbohydrates and some fiber.

Tapioca flour is a gluten-free starch extracted from cassava root. It is used to improve the texture and elasticity of gluten-free baked goods. It is highly processed and primarily provides carbohydrates.

Whole grain sorghum flour is a nutritious, gluten-free flour rich in fiber and antioxidants. It is less processed, retaining its bran and germ. It supports digestive health and provides essential nutrients.

Organic agave syrup is a natural sweetener derived from the agave plant. It has a lower glycemic index than regular sugar but is high in fructose. It is used to add sweetness to the bread.

Eggs are a high-quality protein source with essential amino acids. They contribute to the structure and richness of baked goods. Eggs also provide vitamins and minerals such as vitamin D and choline.

Xanthan gum is a polysaccharide used as a thickening and stabilizing agent. It is produced by fermentation of sugars by the Xanthomonas campestris bacterium. It improves texture and consistency in gluten-free products.

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.

Yeast is a microorganism used to ferment sugars, producing carbon dioxide and causing dough to rise. It is essential for the leavening process in bread. Yeast also contributes to the flavor and texture of the bread.

Cultured brown rice flour is used as a natural preservative and flavor enhancer. It is produced by fermenting brown rice flour with beneficial bacteria. It helps extend shelf life and improve flavor.

Unrefined sea salt — a minimally processed, natural source of sodium and essential trace minerals, and a legitimate whole-food seasoning. Treated as a positive ingredient.

Whole grain amaranth is a nutrient-dense, gluten-free grain rich in protein and fiber. It contains essential amino acids and minerals like magnesium and iron. It supports digestive health and provides sustained energy.

Natural enzymes are used to improve dough handling and bread texture. They are derived from natural sources and aid in the fermentation process. Enzymes help break down starches and proteins, enhancing the bread's quality.