GRANI ANTICHI / ANCIENT GRAINS

We are baking bread with flour from ancient Italian grains. Our purpose is to provide bread for people that always loved bread, but who are restricted to eat modern days bread because of a gluten intolerance. Real ancient grains were never manipulated or genetically modified. Mainly since the beginning of 1900 our modern grains are genetically modified to produce among others a bigger harvest. Modern grains are also modified to contain more gluten. Ancient grains produce smaller crops, which makes the price of ancient flour higher than flour from regular, modern grains.

But, when reading about the advantages of ancient grains, one might be willing to pay a bit more for something that is worth to pay more for.

One of the advantages of ancient grains is that they first of all contain less gluten. And second, the grains are never genetically modified which means the grains are in the original state and at the same time one could conclude that the gluten are also still in the same original state.

An other reason for genetically modifying the grains was to have more gluten, because bakers wanted to have more gluten because gluten helps to let the bread grow more easily.

So to make a bread with flour of ancient grains is asking for more craftsmanship and time to create a bread with an open crump and delicious crispy crust.

It’s interesting to discover the taste of these ancients grains. The taste is much more delicate and even much more specific.