Isabella Glutenfreie Pâtisserie

Isabella gluten-free organic quinoa bread

Isabella Gluten-Free Organic Quinoa Bread

Isabella's Organic Sourdough Bread is a real favourite in our bread range – mild and without grains. Our secret? The gluten-free quinoa bread is made completely without yeast, is also processed particularly gently and rests for more than 48 hours before we bake it. This is the only way to develop the full flavour and we get what we absolutely want: real bread with valuable nutrients!
 

About the manufacturer:
Since 2014, the Isabella Gluten-Free Pâtisserie has been spoiling its guests and customers with gluten-free, mostly vegan and partly sugar-free products.

The complete range of organic breads and rolls, fine pastries and delicious, delicate pâtisserie is made with organic flour mixes developed by Isabella herself, which contain neither wheat, corn nor soy flour. When developing the organic flour mixes, special attention was paid to maintaining a high mineral and fibre content.

The in-house sourdough (without buckwheat) and a long fermentation are the basis for most breads and rolls. Everything is made with great care and consideration of other allergens by specialised bakers and confectioners. Only gluten-free products are baked in Isabella's bakery, so that contamination can be ruled out.

The first attempts were followed by sheer despair

But in fact, Isabella realised quite quickly what she really missed: and that was bread. Because fresh, gluten-free bread was not available to buy at that time – the selection was limited to packaged, compactly pressed and bland alternatives and flour mixes that consisted almost exclusively of starches and therefore contained hardly any nutrients.

For Isabella, who also made her own bread before her diagnosis, it was therefore clear that she would continue to use her own grain mill and bake her own bread. The result? Sheer despair! Because making really good, gluten-free bread is not easy at all and required several attempts and culinary experiments.

On the other hand, things were different with cakes, tarts and desserts, another sweet passion of the Düsseldorf native. Because gluten could be replaced more easily with other ingredients here. Now all that was left to do was to work on the taste and appearance! And so Isabella learned not only all the necessary techniques in professional seminars, but also discovered the secret of making the colourful, delicious treats that were reminiscent of her own childhood on the French border and Sunday coffee drinking. However, Isabella implemented her recipes as lactose- and gluten-free from the outset and also reduced the sugar content.

Contact:

Arnulfstraße 4, 

D-40545 Düsseldorf
https://isabella-patisserie.de/