Easy-Gest Questions & Answers

In SOL Breads’ Easy-Gest Sourdough we combine our unique leavening process with a technology developed by Biohawk. The Biohawk gingers are introduced from the beginning of the leavening process working with the natural leavening microbes to break down the complex carbohydrates and proteins to lighten and soften the dough and to give a unique appetizing, light sourdough flavour, and to digest the gluten proteins at every stage of the bread making.  Biohawk’s lab has followed the breaking down of the gluten proteins throughout the process.  People who are very sensitive to gluten have been eating our Easy-Gest sourdough bread  (and other Easy-Gest wheat products) for some time without any adverse reaction, and reporting to us and to Biohawk how much they have enjoyed the experience.  These products cannot be classed as “gluten-free” as they are based on wheat, but people with gluten intolerance enjoy eating them without detectable symptoms.

(Available in Tinned Loaf & Rolls)