Seeds and kernels (psyllium, sunflower, sesame, pumpkin, flax), fibre (from sugar beet, chicory, peas, resistant corn starch), whole egg powder, pea protein, flavour enhancer: erythritol, mineral salt (sodium chloride, potassium chloride), leavening agent (sodium bicarbonate, disodium phosphate).

Seeds and kernels

Psyllium, sunflower, sesame, pumpkin and flax are natural seeds and kernels that provide healthy fats, vitamins, minerals and fibre as well as delicious taste and texture.

Fibre from sugar beet, chicory and peas

Plant fibres are added to increase the overall fibre content, and to give the bread its lovely consistency.

Resistant corn starch

Also known as FiberFin, a natural, high-fibre gluten-free flour, made from high-amylose corn. Resistant starch has a beneficial effect on digestion, bacterial flora and the immune system. Read more about FiberFin here.

Whole egg powder

Dried eggs, so you don’t have to add eggs. Eggs are a binding agent for this bread.

Pea protein

Complete vegetable protein from peas.

Erythritol = Sukrin

Sukrin is made purely from the natural polyol erythritol, which is derived from GM-Free corn starch. It contains no artificial colours, additives or preservatives, and is naturally gluten-free. Sukrin sweeteners are non-glycemic. Read more about Sukrin here.

Raising agents

Bicarbonate and disodium phosphate are the ingredients of regular baking powder.

Mineral salt

We add a little salt for flavour: sodium chloride (table salt) is used along with potassium chloride, which replaces some of the regular salt to ensure sodium levels are kept to a minimum.