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An Introduction to Sourdough Bread

Making sourdough bread does not need to become an obsession. But to be satisfying on all levels, and therefore truly successful, it does require a part of you. This series of articles about sourdough aims to strike a balance between detailed understanding and easy-to-follow instruction. It starts with the reason most people consider sourdough bread in the first place.

Is Sourdough Bread Actually Healthier?

The answer to that is well, 'yes', and 'no'. With a bit of 'it depends', for good measure. What it is not is a license to eat nothing but bread. Which as we all know is very easy to do when there is bread around. It is just too easy and too damn good. It is, however, an opportunity to eat good bread that may be gentler on your digestion and come with some surprising nutritional benefits. Also, it is food from heart to hand to mouth, which is exactly as food should be.

Is Sourdough Bread Gluten Free?

Often the next thing people ask is 'Is sourdough bread gluten free?'. The short answer to that is no. No, it's not. The longer answer is that many people with digestive issues can tolerate sourdough bread without complaint. We must stress that this is not the case for everyone so if you do have problems with gluten then proceed with caution and listen carefully to what your body is telling you. A word to the wise. Commercial sourdough, however well-marketed, is rarely the same as a handmade artisan loaf. In most cases, it is certainly a step up in quality from your average loaf, but in beneficial terms, it will probably fall short of the mark. If you want to explore the many possible benefits of sourdough, then the best way is to get your hands dirty and do it yourself. But before we look at how to do that, let's continue to understand why sourdough is good for you, and answer the gluten question in greater detail.

Why is Sourdough Bread Good For You?

As you are probably aware, sourdough has become synonymous with gut health. Every day we gather more detailed knowledge about the relationship between our health and the gut microbiome. A basic primer is all you need to get your head around it, but you can now find specific information down to the microbial level. Begin with our guide to good gut health First, let's look at the issues around eating bread, wheat, and gluten. The issues with wheat and gluten Some people are allergic to wheat proteins. They trigger an immediate reaction in the same way that a bee sting might, or eating nuts. Then there are autoimmune disorders such as coeliac disease. The reaction is less immediate, yet no less severe. This type of reaction is specifically to gliadin, one of the gluten proteins. Finally, there is gluten sensitivity. This is not down to one specific measurable response, or even one particular protein. A process of elimination (no pun intended) may ease symptoms, yet does not pinpoint the exact cause. The truth is that although attributed to gluten, the issues could be down to any number of other substances present such as fibre or sugars as in more generalised IBS. Intestinal permeability The lining of the gut provides a protective barrier that should prevent anything from getting through into the bloodstream that shouldn't. When this barrier functions properly, it selectively allows nutrients to pass into the bloodstream while keeping harmful substances out. However, when the integrity of the gut lining is compromised (a condition often referred to as 'leaky gut') it may allow toxins, partially digested food, and other potentially harmful particles to enter the bloodstream. This can trigger inflammatory responses and contribute to a range of health issues. Factors such as poor diet, stress, and certain medications can all play a role in altering intestinal permeability. How sourdough benefits health Originally, before we changed the world with intensive wheat farming and modern breadmaking processes, all bread was fermented slowly with wild yeasts, using slowly grown wheat which was then slowly ground into flour using stones. You may have noticed that the underlying theme here is 'slowly'. It is this slow fermentation, respecting the natural passage of time, that breaks down the flour and makes it more digestible. Pre-fermenting foods for easier digestion The long slow fermentation of sourdough does the same thing as it does in other fermented foods. It pre-digests some of the components. This means that some things that we struggle to digest (such as particular wheat proteins) are already broken down for us so that they can pass through the gut unchallenged. Taking gluten as an example, the longer the fermentation time, the more gluten degradation occurs, and the easier it becomes for us to digest. One job of the gut microbiome is to break down food into nutrients we can use. In effect, the friendly gut bacteria make more efficient use of our food. They also produce nutrients. Sourdough as prebiotic Sourdough is a prebiotic. It creates fibre, food, and nutrients that feed the friendly bacteria in our gut. We have talked about the important role of grains in our diet before, as that of fibre-provider. Since the shift away from carbs we tend to think of fruit and veg as fulfilling all our fibre needs, yet do they? Adequately, and consistently? Sourdough bread is a reliable source of essential fibre. Prebiotics are food for the friendly gut bacteria, of which fibre is a major contributor. Without this food, you cannot maintain a healthy gut microbiome. The importance of fibre Soluble fibre makes us feel fuller, helps to lower cholesterol and stabilises blood sugar levels. Insoluble fibre (like bran) absorbs water and helps keep us comfortable and regular. By keeping the contents of the bowel moving, it keeps the bowel healthy and active. We cannot digest the fibre in whole grains so it passes through to the large intestine intact. Here, the gut microbes break it down into nutritional compounds. SCFA (short-chain fatty acids) from fibre have been linked to decreased systemic inflammation. Which as we know is a major contributor to many chronic conditions, including obesity. Another form of fibre is resistant starch, similar to soluble fibre. This is an excellent food source for gut bacteria, which break it down and release SCFA. One of which is butyrate which feeds the cells that line the colon. This in turn has a positive effect on intestinal permeability. Resistant starch, like soluble fibre, creates a feeling of satiety and helps to slow the blood sugar response. Slow-fermented sourdough, such as homemade sourdough, has been shown to contain up to 30% more resistant starch. (Incidentally, boiled potatoes left to cool are also a great source of resistant starch. Bring on the potato salad. Another vilified food that has a place in a healthy diet.) It is thought that the longer the fermentation of the dough (which is why in more advanced sourdough making you learn to prove slowly overnight in the fridge) the higher the levels of resistant starch.

What Is Sourdough Made Of?

Sourdough is made from three basic ingredients: flour, water, and salt. The magic of sourdough lies in its natural leavening process, which relies on the wild yeast and beneficial bacteria naturally found in the environment. Unlike commercial breads that use cultivated yeast for quick rising, sourdough utilizes a 'starter', a mixture of flour and water that ferments over time, capturing the wild yeast and bacteria. This starter acts as the natural leavening agent, contributing to the bread's distinct tangy flavour and dense, chewy texture. What is a sourdough starter? A sourdough starter is a living mixture of flour and water that is the foundation for traditional sourdough bread. This starter is rich in wild yeast and lactic acid bacteria, which work to leaven and flavour the bread. To create a sourdough starter, equal parts of flour and water are combined and left to sit at room temperature, allowing the naturally occurring microorganisms from the surrounding environment to ferment the mixture. Over days or weeks, with regular feeding of fresh flour and water, it becomes increasingly robust, developing a complex, tangy flavour profile and a thriving colony of wild yeasts and friendly bacteria. This fermented mixture acts as a natural leavening agent, enabling the dough to rise without the need for commercial yeast, and it also gives a unique depth of flavour and a chewy texture to the final loaf.

How to Make Sourdough

This section is more of an explanation of the process to prepare you for the steps ahead; a chance to consider some practicalities. Homemade sourdough is very much a lesson in patience. Stillness even. There's absolutely no rush. Make your starter This is the first step towards making your sourdough bread, and it could take several weeks depending on the conditions in your kitchen. Once your starter is thriving, it is ready for use and can go into the fridge until you are ready to begin. Refresh your starter When your starter lives, unfed, in the fridge, it will need a refresh before you move on to the next step. There, it lies dormant. The culture is alive, yet it needs food to become active. To refresh it you use a portion of the dormant starter, feed it with flour and water, and leave it alone for the day. The unused portion, known as 'discard', is thrown away. You would do this first thing in the morning on day 1, the day before you are going to bake. Make your levain This is essentially the same thing repeated. You take a proportion of your refreshed starter, feed it with flour and water, and leave it overnight. This time though you will use the whole thing in your dough. It is also known as a 'preferment' which means pre-fermented flour. The rest of the refreshed starter goes back into the fridge to continue the cycle next time. This is done last thing at night on day 1, the day before you are going to bake. Making your dough Day 2 arrives and it is time to make your dough, ready to bake bread much later in the day. Timings will vary greatly depending on how warm your kitchen is and how active your levain is. If you start at 8 am you can usually expect to have bread in the oven by 6 pm. From there, the best thing to do is leave it to cool overnight. So you can think of the bread-eating day as day 3. The whole day is not actively spent working the dough, but you do need to be around to coax it through the various stages and engage with the process. The stages are as follows. Initial Mix This is simply flour and water combined and left to rest for about half an hour. Add the levain The levain is mixed in, this time with kneading action involved, and then left alone for about two and a half hours. Add the salt The salt is now mixed in. Again with kneading effort. The dough now enters the stage known as bulk fermentation. Bulk fermentation Essentially the dough is left to develop for at least 3 hrs. During this time you need to pay it half-hourly attention and perform some gentle folding actions. Shape the dough The dough is shaped and put in the proving basket for the final prove. Final prove The dough is left alone to prove. This can take about 2 to 4 hrs. Score and bake The oven and the pot you bake it in are preheated, the dough is transferred to the pot, the dough is scored, and the bread is baked for about an hour and then left to cool overnight. And that's it. And let me tell you, it is totally worth the time and effort you made. Even if the first results are less than perfect, you will feel super proud of yourself and still enjoy the bread you have made. It is rarely so bad that you cannot eat it.

Equipment Needed to Begin Baking Sourdough Bread

Although you can get by with pretty much no equipment you will get better results and therefore feel encouraged to keep baking, with a few bits of kit. Some of these things are invaluable in any kitchen and will also make the rest of your cooking infinitely better. Some, you will only use for bread making. Glass Jars I use Weck wide-mouthed 850ml jars as they are recommended. They are expensive but are crazy good quality and have two other things going for them. They also look great. The jars are straight-sided, which makes them easy to use and keep clean. They also have flat lids which can sit on top of the jar without a clip and rubber seal. So gases from the starter can escape and nothing can get in. Never seal a sourdough starter jar. It will explode. Get two jars. One stores the sourdough, and is swapped for a clean one when you refresh. The other jar can also be used for the levain. Probe Thermometer A digital probe is needed to measure water and dough temperature accurately. You will find that a probe will improve your meat cookery game 100% too. They aren't expensive. Digital Scales Digital scales help you to weigh accurately, down to the gram. Something essential for all baking. They are pretty handy to have. Also, not expensive. Cast Iron Pot (aka Dutch Oven) I use my enamel cast pot for everything in my kitchen. It is hands down the best investment in kit I ever made. I use it for roasting, casseroles, sauces, and keeping meat warm from the grill. And, of course, baking bread. It is 28cm wide x 12cm deep. A cast iron pot is not essential for sourdough baking. You can use a pizza stone. But the results are so much better in a pot that it not only gives you a better loaf, but the confidence that goes with it. The cast iron creates a higher, more even, heat than your oven and traps steam inside. It is like having a baker's oven inside your domestic one. The rise and the crust will be so, so much better. Rubber Spatula A rubber spatula helps to scrape things cleanly, such as the side of your sourdough jar. If you don't already have one you will find you use it all the time for everything. Mine is more like a flexible spoon, called a 'spoonula', which is far more useful and easy to use than a standard spatula shape. Trust me, you won't use anything else to stir things again. Large Wide Bowl for Mixing I use a big fruit bowl for mixing my dough, as it is shallow enough to get into for all the mixing and folding. You can use a standard mixing bowl (ceramic is nice and sturdy) but that is a bit fiddly. It seems to be a much better overall experience using good and solid kit like glass, ceramic, or stoneware for your sourdough baking. Banneton Baskets A proving basket is a must for the beginner sourdough baker. It helps with the final prove and gives a shape (and confidence) that proving on the bench will not give you. The recommended basket size for a single round loaf (boule) is 25 cm but I find a 23cm preferable. If you plan to make two loaves (a full recipe) then you will need two baskets. Lame A lame is simply a razor blade on a stick. Nothing else will give you a clean score. Scoring the dough before it goes into the oven, helps the bread to rise. And let's be honest, at the beginner stages you need all the help and encouragement you can get. Plastic Scraper A plastic scraper helps to scrape and shape the dough. A metal scraper is useful for cutting dough, and for cleaning the bench but is not essential. The three items above can be bought as a kit. They won't be of the highest quality, but for the beginner baker is ideal. Flour, salt, water Choose organic, preferably stone ground, flour. I use white bread flour and wholegrain rye flour. Never use table salt but you can use fine sea salt. I use a flaked sea salt, finely ground in a mortar and pestle. Don't use bottled water, you can use tap water but preferably filtered. Find out why organic flour is better for your baking Embarking on your sourdough journey can be both exciting and rewarding. With a few essential tools and high-quality ingredients, you'll be on your way to baking delicious, homemade sourdough bread. Remember, practice and patience are your best friends as you refine your technique. Don't be afraid to experiment and make mistakes—each loaf will teach you something new. Ready to learn more about healthy baking? Explore our range of organic baking ingredients. This article was reproduced on this site with permission from operafoods.com.au the “Baking Ingredients Supplier”. See original article:- An Introduction to Sourdough Bread Read the full article

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Soda Bread Simplified. Quick Bread Without Yeast.

If you have never had soda bread, let alone made it, then you are in for a surprise! Fresh, warm bread on the table in less than 40 minutes. But is it like real bread? Yes, it really is.

What is Soda Bread?

Soda bread is a simple type of quick bread that doesn't require the usual hours of rising that you expect from traditional yeast bread. Originating from Ireland, this bread gets its name from the baking soda used as a leavening agent. When combined with the acid in buttermilk, the baking soda reacts, producing carbon dioxide and causing the dough to rise quickly. This process gives soda bread its distinctive texture and flavour. With its ease and speed of preparation, as well as its versatility, soda bread is an ideal choice for anyone looking to bake tasty fresh bread in a hurry. What does soda bread taste like? Soda bread has a distinctively rugged, yet tender texture that's quite unlike other breads. Its taste can vary depending on the recipe. Without additions, it has a robust, earthy flavour. The crust is typically crisp and golden, providing contrast to the soft, yet dense interior.

The Key Ingredients for Soda Bread

Flour The flour used in soda bread determines the final texture and flavour, giving it its unique character. Traditionally, wholemeal flour is used, for a rich, nutty taste and a dense texture. However, you can easily adapt this by mixing in some white flour, which lightens the loaf, for a softer crumb. Baking Soda Also known as bicarbonate of soda (not baking powder) baking soda gives soda bread its rise, as well as its name. Acting as a powerful leavening agent, it reacts with the acidity of the buttermilk, releasing carbon dioxide gas. This chemical reaction not only helps the dough to rise quickly but also contributes to the unique texture and slightly tangy taste that is characteristic of soda bread. Buttermilk Buttermilk acts as far more than just a wet ingredient. It's the acid in buttermilk that reacts with the alkaline baking soda to create that essential rise. Without this reaction, you'd end up with a very flat, dense loaf. Beyond its scientific function, buttermilk also contributes to the bread's distinct taste and tenderness. Its tangy flavour balances the earthiness of the flour and adds a slight richness to the crumb. Salt As a flavour enhancer, salt is crucial for balancing the bread's overall taste, preventing it from becoming bland. More than just a seasoning, salt also strengthens the dough by tightening the gluten structure, making for a better-textured loaf that holds its shape well during baking. It's the subtle sharpness of salt that complements the tanginess of the buttermilk and the earthy tones of the flour, bringing out the best in each ingredient. A pinch too little, and the bread could taste flat; too much, and it might disrupt the distinctive balance of flavours. Can you make soda bread if you don't have buttermilk? Absolutely, you can still make soda bread without buttermilk. A fantastic substitute is to mix a bit of lemon juice or white vinegar with milk—approximately 1 tablespoon of acid for every cup of milk. Stir it and let it sit for about 10 minutes; you'll notice it starts to thicken and curdle slightly, mimicking the consistency and acidity of buttermilk. Alternatively, you can mix plain yoghurt with milk. Just enough to thin it down to a similar consistency.

Basic Soda Bread Recipe

Buns are the best route to bread in a hurry, and they also seem to encompass all that is good about soda bread. Split apart whilst warm, with a slather of butter, they make the ideal accompaniment to your meal. The dough will keep in the fridge, so you can just bake off six if you wish and bake off the other six the next day. We use a blend of white and wholemeal spelt flour, plus a little rye for extra flavour. A handful of oats adds softness and a professional-looking finish. Recipe for Spelt and Rye Soda Bread Rolls Makes 12 rolls 2 cups white spelt flour 3/4 cup wholegrain spelt flour 3/4 cup wholemeal rye flour 80g rolled oats 2 tsp baking soda 2 tsp flaked sea salt 1 3/4 cups buttermilk Preheat the oven to 190C/375F/Gas 5. Line a baking sheet with baking parchment. Add all the dry ingredients to a bowl, and mix well. Make a well in the centre, add the buttermilk, and mix until just combined. Turn the dough onto a floured surface and divide into two. Shape gently into two sausage shapes and divide each into six for a total of 12 rolls. Roll into balls, flatten slightly, and place on the baking tray. Brush each roll with water and scatter with oats. Bake for 20 minutes, until they are well browned. When you tap the bottom it will sound hollow. Transfer to a wire rack to cool slightly before serving. Variations of soda bread You can add all sorts of things to your basic soda bread recipe, stirring them in as you mix in your buttermilk. Chopped fresh herbs work particularly well, and savoury things such as chopped olives or crumbled cheese. Or you could sweeten them up a little, by adding dried fruits. Here are a few ideas to get you started. Cheese and Chives Stir in 1 cup of grated sharp cheddar and 1/4 cup of finely chopped chives. Olive & Rosemary Add 1/2 cup of chopped kalamata olives and 1 tablespoon of chopped, fresh rosemary. Sweet Cranberry and Orange For a sweeter roll, mix in 3/4 cup of dried cranberries and the zest of one orange. Spicy Jalapeño & Corn Add 1/2 cup of finely chopped jalapeños and 1/2 cup of sweet corn to give your rolls a spicy kick with a sweet balance. So next time that you really wish you had bought some bread, we hope you are tempted to give soda bread a go. Trust us, it will totally save the day. Got the baking bug? Check out some of our other healthy baking ingredients. Or read our beginners' guide to getting started with healthy baking. This article was reproduced on this site with permission from operafoods.com.au the “Healthy Baking Suppliers”. See original article:- Soda Bread Simplified. Quick Bread Without Yeast. Read the full article

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Sour Cherry: Your New Healthy Baking Superfruit

Packed with antioxidants, vitamins, and that oh-so-perfect tangy taste, sour cherries offer a delightful twist on the usual line-up of dried fruits. They add not just a pop of vibrant colour but also an irresistible complexity of flavour. The cherry on the top? These little superfruits are not just about flavour, they also deliver in the nutrient department too.

What are Sour Cherries?

Sour cherries are a vibrant little fruit that pack quite the punch when it comes to flavour as well as nutrition. Unlike their sweet cousins, sour cherries have an unmistakable sharpness, yet they still retain that familiar cherry flavour. Scientifically known as Prunus cerasus, they are usually harvested when they're a radiant shade of red—telling you they're ripe and ready for the picking. Incredibly versatile, they are a particularly useful ingredient in all kinds of baking. Is sour cherry the same as Morello cherry? Not all sour cherries are Morello cherries, but all Morello cherries are sour. The term "sour cherry" is the umbrella name for all varieties that have that tangy taste we love in our baked goodies, while Morello cherries are a specific type of sour cherry with their own unique features. They're often darker, almost a deep purplish hue when ripe. Their flavour is rich and not overly acidic. Are sour cherries and tart cherries the same thing? Yes, sour cherries and tart cherries are the same thing. Just interchangeable terms. Are dried sour cherries the same as dried cherries? Absolutely not! When you see "dried cherries" on a label, it could mean any old cherry has been dehydrated, but "dried sour cherries" are the ones we are focusing on here today. The difference in taste is quite noticeable – while regular dried cherries might be sweeter and more mellow, the sour ones bring that distinctive, tart zing yet are still unmistakeably cherry. As opposed to cranberry, for instance.

Are Sour Cherries Good for Your Health?

Just what is it that makes sour cherries so super? Sour cherries are not just a delightfully tangy addition to pastries and pies but they are also brimming with nutritional benefits. Full of vitamins, they've also got a hefty helping of fibre and essential minerals to keep you in tip-top condition. But that's not all — it's the cherries' rich supply of antioxidants, particularly anthocyanins, that really sets them apart. These compounds do wonders for reducing inflammation and warding off chronic diseases. Let's take a closer look at the nutritional line-up of sour cherries. Vitamins in sour cherries Vitamin A Vitamin A helps keep your eyes sharp as it's vital for good eyesight, especially in low light. Also, it plays a role in maintaining your immune system, safeguarding you against everything from the sniffles to more serious illnesses. Additionally, it keeps the skin smooth and cells healthy. Vitamin C Vitamin C also provides support for your immune system fighting off intruders like pesky colds and helping wounds heal up faster. It's good for your skin, too, promoting collagen production to keep your complexion smooth and youthful. Vitamin C is also a key player in absorbing iron, crucial for those energetic days and keeping anaemia at bay. Vitamin E Vitamin E is best know for the role it plays in supporting skin health, helping it stay hydrated and repairing damaged skin to keep you looking radiant. But that's not all; it also has a part to plays in maintaining a healthy immune system too. So, it's not just for keeping your skin glowing; it's helping you dodge those colds and flus! Vitamin K Vital for blood clotting, Vitamin K is the body’s quick-response repair guy when you get a cut. It also plays a crucial role in keeping your bones dense and strong. In fact, it's a big deal for warding off osteoporosis and making sure you can stay active and unbreakable for years to come. Minerals in sour cherries Potassium Potassium helps control the balance of fluids in your body and ensures your muscles work as they should, by maintaining nerve function and helping muscle contractions. Working in direct relation to sodium, potassium can help to keep blood pressure within a healthy range. Magnesium Magnesium, is a major multitasker, supporting hundreds of biochemical reactions in your body. It helps convert food into energy, create new proteins from amino acids, and even helps with the contraction and relaxation of muscles. Ever get a muscle cramp? That could be your body telling you it needs more magnesium! Plus, this mineral plays a role in DNA repair and replication, providing a critical line of defence for your overall health. Calcium Think of calcium as the backbone of your health. Literally. It's the nutrient that gives your bones and teeth their strength and structure. But its job doesn't end there; calcium is also crucial for blood clotting and helping your heart, muscles, and nerves function correctly. Iron Iron is the mineral you need for keeping your energy levels up and avoiding fatigue. It's essential for producing haemoglobin, a protein in your red blood cells that carries oxygen around your body. Without enough iron, your cells could starve for oxygen, leaving you feeling sluggish. Plus, it supports a healthy immune system. Antioxidant power of sour cherries Anthocyanins Anthocyanins are powerful antioxidants that give sour cherries (and other fruits like blueberries and raspberries) their vibrant red, blue, and purple colours. What are they good for? They're fabulous at fending off damaging free radicals and oxidative stress, which can play a role in aging and various diseases. They can help support your heart health, act as anti-inflammatories, and protect your immune system. Plus, they might even help improve your memory and give you an edge in maintaining brain health as you age. Quercetin Quercetin is a natural pigment found right alongside anthocyanins in many fruits, vegetables, and grains. More than just a splash of colour, it’s a powerful antioxidant flavonoid. Research suggests it could help reduce the risk of certain health conditions, support heart health, and even provide allergy relief. It may also help to protect neurons from oxidative stress. Melatonin Melatonin might be most famous as your body's sleep regulator—it's like nature's nightcap telling your brain that it's time to hit the hay. It helps maintain your circadian rhythms, ensuring that your sleep-wake cycles stay in harmony with the natural world. And during sleep, it goes to work supporting cell repair and growth, which is crucial for overall health. Catechins Catechins are good for promoting heart health and supporting blood flow. They're not just good for the heart; they've got a reputation for helping to rev up your metabolism, too. Fibre content of sour cherries Like most fruit, sour cherries are also full of fibre for healthy digestion, improved cholesterol levels and blood sugar control. Plus, fibre keeps you feeling full for longer periods of time, making it a crucial component of weight management. Is sour cherry anti-inflammatory? Yes, as mentioned before, the anthocyanins in sour cherries have powerful anti-inflammatory properties that can help reduce inflammation and muscle soreness. Additionally, other antioxidants found in sour cherries such as quercetin and catechins also contribute to their anti-inflammatory effects. Are dried sour cherries as healthy as fresh sour cherries? Absolutely, dried sour cherries bring a lot to the table in terms of nutrition and health benefits, much like their fresh counterparts. In the drying process, while there's some loss of vitamin C due to its sensitivity to heat and air, most other nutrients become more concentrated. As a result, dried sour cherries can pack a more potent dose of vitamins and antioxidants by weight compared to fresh ones. Just keep in mind that dried fruits are also more calorie-dense — a little goes a long way!

Baking with Dried Sour Cherries

Let's talk about tossing some dried sour cherries into the mix. Not just tiny pockets of tangy flavour, they help retain moisture and bring a lovely chewiness to your bakes. What flavours pair well with dried sour cherry? Dried sour cherries are super versatile and they play nicely with a wide range of flavours. Chocolate The classic combo. Whether it's a dark and rich or a creamy milk chocolate, cherries are its best friend. Vanilla For a subtle and sweet contrast, add vanilla to the mix. It's like a warm hug for those sour cherries. Almonds Think cherry almond cake – nutty, sweet, and utterly irresistible. Citrus fruits Brighten up the tartness with some zesty lemon or orange. Cinnamon and spices Warm spices like cinnamon, nutmeg, and cloves cosy up perfectly to the fruit's tartness. Herbs Surprise! Rosemary or thyme can add an unexpected savoury note that complements the fruit's flavour. Cheeses Want to go gourmet? Pair these cherries with creamy cheeses like brie or goat cheese for a slightly sweet savoury treat. Tips for baking with sour cherries Here are a few tips for getting the most from your dried sour cherries. To prevent sinking Cherries, and other dried fruit, are notorious for sinking to the bottom of your bakes. Toss them lightly in flour to keep them separated and suspended evenly throughout your mix. Consider rehydrating If you want them plump and juicy, consider rehydrating your dried sour cherries in warm water or juice for about 30 minutes before baking. Just remember to drain them well! Balance that acidity Balancing flavours is key. Since sour cherries are, well sour, ensure your recipe has enough sweetness to balance it out. To chop or not Depending on the recipe, you might leave the cherries whole for a burst of flavour, or chop them up for a more subtle distribution. Don't be heavy handed Sour cherries can be quite potent, so be mindful of the amount. Start with less as you can always add more. Proper storage Keep leftover dried sour cherries in an airtight container to maintain their chewiness and flavour. This way, they're always ready for your next batch of cookies or scones. As we have seen, with their complex flavour profile, sour cherries not only uplift your baked goods but also add a nutritional boost. Just don't forget to handle with a light touch as a little can go a long way. So keep baking, keep experimenting, and most importantly, keep enjoying every bite! Have you tried our organic sour cherries? Just another great product from our range of healthy baking ingredients. This article was reproduced on this site with permission from operafoods.com.au the “Healthy Home Baking supplies”. See original article:- Sour Cherry: Your New Healthy Baking Superfruit Read the full article

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Rye Flour: The Ancient Grain for Modern Bakers

When we talk about ancient grains we generally mean heritage strains of wheat such as spelt or emmer, yet rye flour has been a breadmaking staple since the beginning of bread itself.

What is Rye Flour?

Rye flour is a type of flour made from rye grain, a hearty, nutrient-rich grain that's native to Europe. Characterized by its dark colour and strong, slightly tangy flavour, there are different types, ranging from light to dark. It is a popular choice for bread making, especially sourdough, and its unique flavour profile and nutritional benefits make it a favourite among many bakers. A brief history of rye Rye is believed to have originated in what is now modern-day Turkey and spread across Eastern Europe during the Middle Ages. It was a staple grain due to its ability to grow in poor soil conditions and harsh climates where other grains couldn't survive. A humble grain, rye was primarily consumed by the lower classes, while wheat was reserved for the rich. Over time, rye gained popularity across Europe and migrated to North America with the early settlers. Despite long being overshadowed by the more easily industrialised wheat, rye has recently seen a resurgence in popularity due to its nutritional profile and unique flavour. What is the difference between white and dark rye flour? The difference between white and dark rye flour lies in the milling process and the parts of the grain used. White rye flour is made from the inner white endosperm of the rye grain, with the outer bran and germ layers removed. It is fine-textured, light in colour, and has a milder flavour compared to its dark counterpart. Dark rye flour, on the other hand, is made from the entire rye grain including the bran and germ. This results in a coarser texture, a darker colour, and a robust, hearty flavour. Additionally, dark rye flour is higher in fibre and nutrients due to the inclusion of the whole grain. What is whole grain rye flour? Whole grain rye flour is made from the whole grain and includes the bran and the germ. As we have seen, this is also known as dark rye flour. Organic rye flour Organic rye flour is rye flour that's grown and processed without the use of synthetic fertilizers, pesticides, or other artificial agents. The rye is grown in soil that's been free of these substances for a certain number of years (typically three or more), ensuring that the grain is as natural and unadulterated as possible. Organic rye flour retains all the nutritional benefits of regular rye flour, while also offering the added advantage of being free from potentially harmful residues. It provides a wholesome choice for those seeking a more natural, sustainable approach to their baking and cooking needs. Our rye flour is both whole grain and organic

Is Rye Flour Gluten Free?

No, it is not gluten-free. Rye is one of the three main grains, along with wheat and barley, that contain gluten. Therefore, it's not suitable for people with coeliac disease, gluten sensitivity, or those who are following a strict gluten-free diet. Does rye flour have less gluten than wheat? Yes, it typically contains less gluten than wheat flour. The protein content in rye, which influences the gluten level, is generally lower than that in wheat. However, while the level of gluten in rye is typically lower than that in wheat, it's still present and can trigger reactions in those with gluten-related disorders. Thus, it's crucial to read labels carefully and opt for alternatives if necessary.

Is Wholemeal Rye Flour Good for You?

Dark rye flour is highly nutritious, and offers several health benefits: Rich in Fibre It is higher in fibre compared to many other grains. This promotes a healthy digestive system and can be beneficial for weight management. Loaded with Nutrients It's packed with essential minerals and vitamins such as magnesium, zinc, and B vitamins. Heart Healthy The fibre content has been linked to reduced cholesterol levels, contributing to better heart health. Blood Sugar Control Eating rye is said to help control blood sugar levels, making it a good option for people with diabetes. Long-Lasting Fullness Rye's high fibre content can help you feel fuller for longer, potentially aiding in weight management. Antioxidant Properties It contains antioxidants that can protect your cells from oxidative damage.

The Role of Rye in Modern Baking

In modern baking, rye flour has emerged as a popular choice among both professional bakers and home enthusiasts seeking to diversify their baking repertoire. The distinctive, robust flavour of rye adds depth and complexity to bread, making it a preferred ingredient in artisanal and sourdough bread varieties. Its lower gluten content gives the final product a denser, moist texture that pairs exceptionally well with strong, savoury ingredients. Additionally, the trend towards healthier alternatives in baking has further propelled its popularity, not just for its nutritional benefits, but also for the unique taste and texture it imparts to the baked goods. Explore the trend in our introduction to healthy baking. What is rye flour best used for? Sourdough Bread: Ideal for sourdough due to its rich microbial content, enhancing the fermentation process and creating a unique, tangy flavour. Pumpernickel Bread: A classic German bread, pumpernickel is known for its dense, moist texture and dark colour, which are classic attributes of rye. Rye Biscuits and Crackers: The robust flavour adds a delightful twist to biscuits and crackers, perfect for cheese platters or healthy snacks. Rye Pancakes: Rye pancakes are an excellent breakfast option, offering a nuttier and heartier flavour compared to traditional pancakes. Rye Cookies: For an interesting spin on cookies, rye lends a subtly sweet and slightly spicy flavour. Rye Pastries: It can be used in pastry recipes to introduce a more complex flavour and a crumblier texture. Rye-Based Cakes: Certain types of cakes, such as Swedish rye spice cakes, benefit from the distinct flavour profile of rye. Top tips for baking with rye Start Small: If you’re new to baking with rye, start by replacing only a portion of the wheat flour in your recipe. This will help you get a feel for how it affects the texture and taste of your baked goods. Hydration Matters: It absorbs more water than wheat flour. So, when substituting rye for wheat, you may need to adjust the amount of liquid in your recipe to achieve the desired consistency. Be Patient: Rye dough can take a little longer to rise due to its lower gluten content. Don't rush the process; giving it ample time to rise will result in a better end product. Mix Well: It tends to clump more than wheat flour. Be sure to mix your batter or dough thoroughly to break up any lumps and ensure a smooth, even texture. Store Properly: Keep in a cool, dry place, preferably in an airtight container. This will help maintain its freshness and prevent it from absorbing moisture or odours. The unique flavour and texture of rye flour can transform your baking, whether you're a novice or a well-seasoned pro. So, why not give it a go? Remember, the best baked goods are made with love, curiosity, and a dash of daring. Explore our full range of healthy baking ingredients, for home-delivery or bulk-buy wholesale. This article was reproduced on this site with permission from operafoods.com.au the “Bakery Suppliers”. See original article:- Rye Flour: The Ancient Grain for Modern Bakers Read the full article

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Discover The Sweet Benefits of Eating Dates

Dates have been around for centuries, and for good reason. These chewy, sweet fruits aren't just delicious, but they're also packed with nutrients that can benefit your overall health. Plus, with their versatility, you can add them to any meal or snack. But are dates good for you? Let's explore the many benefits of eating dates and explore how you can use them in your cooking and healthy baking. As always, let's start with a simple question.

What are Dates?

Dates are a type of fruit that comes from the date palm tree, which is native to the Middle East and North Africa. Once dried, they have a sweet, rich flavour and a chewy texture, and are typically oval or cylindrical in shape. They come in many varieties and can be eaten both fresh and dried. A staple food in many cultures, particularly in the Middle East, they are often used in cooking and baking due to their natural sweetness. Dates are also highly nutritious, packed with fibre and a ton of other essential nutrients. So, not only a delicious treat but also a healthy one! Types of Dates There are many varieties of dates grown, each with its unique taste, texture, and sweetness level. Whilst we are used to the soft wrinkled brown fruits that are dried, many cultures also eat fresh dates which look and taste totally different. Fresh Dates Fresh dates are plumper, more juicy, and have a less intense sweet flavour than dried dates. They can be eaten as they are or used in cooking. Dried Dates Dried dates are much sweeter and have a chewier texture compared to fresh dates. Some are dried more than others and they range from the softly sweet eating dates to the harder block type commonly used in baking. They can be used as a natural sweetener or eaten as a healthy snack. Our raw pitted dates are sourced from the best organic farms in Tunisia

Are Dates Good for You?

Dates are not only sweet but also incredibly nutritious. They are packed with vitamins and minerals, including potassium, magnesium, vitamin A, and fibre. Additionally, dates have a low glycemic index, which means they won't cause a sharp increase in blood sugar levels. Here's a rundown of the major nutrients found in dates. Dietary Fibre: Dates are rich in dietary fibre, beneficial for digestion and keeping you full for longer periods, thereby contributing to weight management. Potassium: An essential mineral for heart health, muscle strength, and nerve functioning, dates are an excellent source of potassium. Magnesium: This mineral found abundantly in dates aids in hundreds of biochemical reactions in the body, including protein formation, muscle movements, and nervous system regulation. Vitamin A: Vital for maintaining eye health, dates provide a good amount of Vitamin A. Copper: Dates provide copper, necessary for the production of red blood cells and aiding in the absorption and use of iron. Iron: Good for anaemia prevention, dates contain plenty of iron. Vitamin K: Essential for blood coagulation, dates supply a decent amount of this vitamin. Vitamin B6: This vitamin plays a crucial role in brain health. Fortunately, dates are a good source of Vitamin B6. Antioxidants: Dates are rich in antioxidants like flavonoids, carotenoids, and phenolic acid, which help protect the body against inflammation.

The Health Benefits of Dates

So, what are the benefits of eating dates? - Natural Sweetener: Dates contain natural sugars and are a healthy alternative to white sugar . - Promote Digestive Health: The high fiber content in dates aids in digestion and can prevent constipation. They are often categorized as a laxative food. - Bone Health: Dates are packed with several minerals, including phosphorus, potassium, calcium, and magnesium, all of which are crucial for bone health. - Boost Energy Levels: The natural sugars in dates: fructose, glucose, and sucrose, provide a quick energy boost when needed. - Improve Heart Health: Eating dates may help reduce LDL cholesterol levels in the blood, which is a leading contributor to heart-related problems. - Promote Brain Health: Dates are beneficial for boosting brain health and functioning and reducing the risk of neurodegenerative diseases. - Rich in Antioxidants: Dates are a good source of antioxidants, which can help prevent the development of certain chronic illnesses. Remember, even though dates are high in fibre and various nutrients, they are still fairly high in calories and best consumed in moderation. Calories in Dates When it comes to calorie content, dates are energy-dense fruits but their calorie count can vary widely. A single Medjool date, one of the most common varieties, contains approximately 66 calories. In comparison, a Deglet Noor date, which is smaller and less sweet, has about 20 calories. Just remember that not all calories are created equal, and the calories in dates are anything but empty.

Dates as a Natural Sweetener

As a nutrient-rich source of natural sugars, dates make for an ideal natural sweetener in place of refined sugars. Are dates full of sugar? Yes, dates are indeed rich in sugar, but it's important to highlight that this is natural sugar and not the processed kind often found in unhealthy snacks and junk food. A single Medjool date contains about 16 grams of sugar. This sugar, however, is accompanied by a ton of nutrients and fibre, making it a far healthier choice than refined sugar. So while dates are high in sugar, they provide a nutrient-dense form of sweetness that can be beneficial when consumed in moderation. They are also considered to be a low GI food. How many dates should I eat every day? While the ideal number of dates to consume daily varies depending on individual needs and dietary preferences, a general recommendation is to eat no more than 2-3 dates into your diet every day. This amount ensures a beneficial intake of essential nutrients and fibre while keeping your calorie and sugar intake in check. Remember, it's always a good idea to consult with a healthcare professional or a dietitian to determine the optimal dietary choices for your specific health goals and needs.

Using Dates Every Day

You can of course just snack on dates. They are particularly good straight from the fridge, as they become really chewy like sweets. But dates have far more uses than that and are a valuable replacement for refined sugar. Using dates Dates can be used raw, in dishes such as salads or as a topping for your muesli. They can be cooked into dishes to provide flavour and natural sweetness, or cooked into a puree for adding to baking. Not only do they provide natural sweetness but they add moisture to a bake and also improve the shelf life. Try our recipe for no added sugar banana muffins, which features the great taste of dates. Cooking with dates Date Smoothie: Blend dates with your choice of milk, a banana, and a spoonful of peanut butter for a nutritious and naturally sweet smoothie. Stuffed Dates: Dates can be pitted and stuffed with a variety of fillings, like cream cheese, nuts, or dark chocolate for a delicious snack or appetizer. Date Syrup: Simmer dates in water, then blend and strain to create a natural sweetener that can be used in place of refined sugar in recipes. Date Bars: Dates, oats, nuts, and seeds can be combined to make a batch of no-bake energy bars. Perfect for a quick breakfast or snack on the go. Date Bread or Muffins: Dates add sweetness and moisture to breads and muffins, reducing the need for added sugar and fats. In Salads: Chopped dates add a sweet contrast to salads, especially those with bitter greens or tangy dressings. In Meat Dishes: Dates can be incorporated into savoury dishes, such as stews or roasts, to add a hint of sweetness that balances out the savoury flavours. Date and Nut Truffles: Combine dates with nuts and cocoa powder in a food processor, roll into balls and you have a simple, healthy dessert or snack. As a Garnish: Finely chopped dates can be used as a garnish for dishes like yogurt, cereal, or ice cream. They add a sweet element and interesting texture. Date Chutney: Dates, when simmered with spices and vinegar, make a delicious chutney that pairs well with cheeses, meats, and breads.   It's clear that dates bring more than just sweetness to the table. Nutritionally dense, and a great source of natural sweetness, there are so many ways you can use them. So, why not add dates to your next grocery list? Explore our range of organic healthy baking ingredients. This article was reproduced on this site with permission from operafoods.com.au the “Healthy Baking ingredients Online Wholesalers”. See original article:- Discover The Sweet Benefits of Eating Dates Read the full article

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The Magic of Maple Syrup: From Tree to Table

Maple syrup, one of nature's most popular sweeteners, is far more than just a breakfast condiment and could be seen as a testament to nature's bounty and human ingenuity. The deep flavour and smooth texture of this syrup have made it a staple in many households. In this article we take a look at the journey of maple syrup from tree to table, exploring its history, production process, and various uses. We also investigate the nutritional aspects and consider its place in the sugar spectrum from a health perspective.

What is Maple Syrup

Maple syrup is a sweet, natural syrup that's derived from the sap of certain species of maple trees, primarily the sugar maple. It has a rich amber colour and a distinctive sweet flavour. A traditional product of North America, and especially Canada, this natural sweetener is used in a variety of dishes and recipes, from pancakes and waffles to glazes and sauces. It continues to gain popularity as a healthier alternative to sugar and a store cupboard staple for healthy baking.

The Majestic Maple Tree

Maple syrup is made from the sap of maple trees which belong to the genus Acer. These majestic trees are primarily found in northeastern North America and Canada, with some species also found in Europe and Asia. When it comes to syrup production, not all maple trees are created equal. The Sugar Maple (Acer saccharum) is the most commonly used due to its high sugar content. This species also referred to as the Rock Maple or Hard Maple, is native to the hardwood forests of North America and is easily identifiable by its five-lobed leaves and striking autumn coloration. The Black Maple (Acer nigrum), a close relative of the Sugar Maple, is another tree used for syrup production. Although it has a lower sugar content, it's favoured in some regions for its sap yield. The Red Maple (Acer rubrum) and the Silver Maple (Acer saccharinum) can also be tapped for sap, but they have lower sugar concentrations and shorter sap seasons, making them less ideal for commercial syrup production.

Organic Maple Syrup

Organic maple syrup production is a meticulous process that takes place under stringent guidelines to preserve both the purity of the syrup and the health of the trees. Certified organic maple farms need to adhere to strict practices set by organic agriculture regulations. These practices include maintaining healthy forests, using clean equipment, and ensuring no chemicals or pesticides are used in the vicinity of the trees. The tapping process is done with care to avoid harming the trees' health, and the collected sap must be boiled down promptly and without the use of artificial additives to preserve its natural qualities. This results in an organic maple syrup that is not only environmentally friendly but rich in natural flavour as well. Our maple syrup comes from the sap of organically grown maple trees, that is sourced from small independent family farms. It's thick and dark, with a robust flavour.

How is Maple Syrup Made?

Making maple syrup begins with the thawing of the winter's snow when the sap begins to flow. The process can be broken down into a few key stages: tree selection and tapping, sap collection, boiling, and finally, bottling and grading. Let's investigate the journey from tree to table and the art of maple syrup production. Selecting a maple tree for tapping Choosing the right maple tree for tapping plays a crucial role in the quality of the syrup produced. A mature maple tree, typically around 40 years old, is ideal for tapping. The tree should have a diameter of at least 12 inches, indicating that it is mature enough to withstand the tapping process without suffering damage. It is also essential to select a healthy tree, with no signs of disease or damage, as this can affect the quality of the sap. An optimal tree is often located in an area with good sun exposure, as this encourages ample sap production. The north or south side of the tree is usually chosen for tapping as these sides are more exposed to sunlight. The process of tapping maple trees Tapping maple trees is a delicate and timely process that typically starts in late winter when freezing nights and warmer days create pressure within the trees causing the sap to flow. It's an art that requires precision and care to ensure the health of the tree. Drilling is done about 2 to 4 inches deep into the tree, at a slight upward angle for the sap to flow out easily. A tap (also known as a spile) is inserted into the hole, and a bucket or plastic bag is attached to collect the dripping sap. It's important not to drill too deep as it could harm the tree. Each tree can support one to three taps, depending on its size. The sap drip is a slow process, and it can take all day to fill a single bucket. The holes heal naturally over time and don't significantly harm the tree. It is also worth noting that each tap gives about 10 gallons of sap throughout the season, which can be boiled down to produce approximately one quart of pure, sweet maple syrup. Transforming sap into syrup The transformation of sap to syrup requires patience and precision. Once collected, the sap is immediately filtered to remove any impurities such as bark or insects. The clear sap, which is about 98% water and 2% sugar, is then ready for the boiling process. Boiling the sap is a delicate process. The water must be evaporated, leaving behind only the concentrated sugary syrup. The sap is poured into a large flat pan, usually made of stainless steel, and heated. As the water evaporates, the sugar concentration increases. This process must be carefully monitored as the temperature needs to stay just above the boiling point of water, usually around 219°F (104°C). Once the sap reaches the right concentration, it transforms into a golden, viscous liquid. The syrup is then filtered again to remove any sugar sand - a gritty byproduct of boiling tree sap, and it's reheated briefly to kill any remaining bacteria. The hot syrup is immediately bottled, and the cooling process creates a natural vacuum seal that preserves the syrup's quality. This transformation from sap to syrup is a careful process of heating, evaporating, concentrating, filtering, and finally bottling. Each step is crucial to ensuring the distinct flavour and quality of pure maple syrup.

The Health Benefits of Maple Syrup

Of course, we eat maple syrup because of its delicious flavour, but many of us choose it as a natural source of sweetness that is less refined than standard sugar or syrup. But is maple syrup healthy, and how does it compare to other sweeteners? Maple syrup is packed with a variety of nutrients. Unlike refined sugar, which offers no nutritional benefits, maple syrup contains minerals such as manganese and zinc which contribute to overall bone and heart health. It also provides antioxidants that can bolster your immune system and help fight inflammation. Maple syrup is a natural, less refined source of sweetness, so it's free from the artificial colours or additives found in many processed sweeteners. With a lower glycemic index than white sugar, it causes less of a spike in blood sugar, making it a preferred choice for those monitoring their sugar intake. Check out our article about healthy baking to find out about enjoying more natural, less refined ingredients.

Honey vs Maple Syrup

But how does maple syrup measure up against that other popular all-natural syrup; honey? For many the choice may simply be about flavour or even texture (honey is slightly thicker than maple syrup) but it also often comes down to the question of which one is healthier. Is maple syrup healthier than honey? Honey is a rich source of antioxidants, including phenolic compounds like flavonoids. It is also high in fructose which is a natural sugar that can provide quick energy. However, it's worth noting that honey's high fructose content can also be a concern for those watching their blood sugar levels. On the other hand, maple syrup contains a lower percentage of fructose, making it a potentially better option for those monitoring their sugar intake. It also boasts a higher mineral content, including calcium, potassium, iron, zinc, and manganese. When comparing the sugar content and glycemic index of maple syrup and honey, both offer distinct characteristics. Honey contains more total sugars with about 82 grams per 100 grams, most of it being fructose which gives it a higher glycemic index of around 58. Maple syrup, contains less total sugar, around 60 grams per 100 grams, and has a lower glycemic index of approximately 54. This means that maple syrup may cause a slightly less rapid rise in blood sugar compared to honey, potentially making it a somewhat better choice for those trying to manage their blood glucose levels. However, it is worth remembering that both of these natural sweeteners should be used in moderation as part of a balanced diet. We do hope that you have found this article about the magic of maple syrup informative, and perhaps even learned something new! Did we Mention our famous Maple Nut Crunch Granola ? or our Maple Nut Crunch Gluten Free granola version ? Maybe you would like to explore some of our other healthy baking ingredients. This article was reproduced on this site with permission from operafoods.com.au the “Organic Grocery Suppliers”. See original article:- Coconut Cream: The Magic of Maple Syrup: From Tree to Table Read the full article

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Understanding Organic Food: What Does It Really Mean?

The subject of organic food remains a contentious issue, but what does it really mean to call food organic, and why is it such a hot topic? In this article, we present the facts about organic food and consider why it may be relevant in today's climate even more so than ever.

An Introduction to Organic Food

Organic food refers to products that are grown or raised without the use of synthetic pesticides, chemical fertilizers, genetically modified organisms, or growth hormones. This method of farming emphasizes the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. It's about a commitment to agricultural practices that strive for a balance with nature, focusing on the long-term sustainability of the entire ecosystem. The history of organic farming The concept of organic farming is not a new one. It dates back to the early 20th century when it gained momentum during the 1940s as a reaction to the industrialization of agriculture. Groundbreaking pioneers like Sir Albert Howard, Lady Eve Balfour, and J.I. Rodale began propounding the idea of a holistic, ecological, and health-promoting form of farming. Their philosophies were based on a strong objection to chemical fertilizers and pesticides, and a dedication to soil health, biodiversity, and ecological balance. Their ideas and practices laid the foundation of what we now recognize as organic farming, marking a significant shift from conventional farming methods and principles.

Organic vs Conventional Foods

When comparing organic and conventional food, a key difference lies in the approach to farming. Organic farming methods Organic farming uses natural processes and materials, aiming to prioritise the health of soils, ecosystems, and people. This method shuns the use of synthetic pesticides, genetically engineered seeds, and chemical fertilizers, instead opting for organic fertilizers like compost and manure. Organic farmers also apply crop rotation and other forms of biological diversity to disrupt the habitat of pests and diseases. Conventional farming methods In contrast, conventional farming often employs synthetic chemicals to enhance the growth of crops and livestock, control pests, and combat diseases. It relies heavily on fertilizers for soil fertility and genetically modified organisms (GMOs) to increase crop yield. Conventional farming typically prioritizes maximizing productivity and profit, even if it sometimes comes at the expense of long-term sustainability. These fundamental differences in farming can have significant impacts on the environment, health, and the quality of the food itself. Yet the production of organic food does not stop at the farm gate. Most of the food that we eat undergoes some form of further processing before it reaches our shopping basket. We look at what happens to food once it leaves the farm in our article about choosing organic groceries beyond produce. But what about flavour? Does organic food taste different to conventional food? The taste of organic food compared to conventional food often sparks lively debate. While some firmly believe organic food tastes better, attributing this to the absence of synthetic chemicals and more nutrient-rich soils, others don’t perceive a significant difference. Scientifically speaking, the taste of food is influenced by various factors, such as the quality of the soil it's grown in, the weather conditions, and when it's harvested. Therefore, the flavours can vary widely, regardless of the farming method. However, choosing organic can often mean supporting small-scale farmers and artisanal producers whose methods prioritise flavour above yield. And what about health? Is organic food actually better for you? The health benefits of organic food are a subject of ongoing research and debate. However, several studies have found that organic foods contain higher levels of certain nutrients, including antioxidants, than their conventionally grown counterparts. What's more, people often choose organic food in order to avoid exposure to harmful pesticides used in conventional farming. You can read more about the subject in our article exploring pesticides in food. Yet, it's essential to note that a balanced, varied diet based on whole, natural food, is key to health, regardless of whether the food consumed is organic or not. The World Health Organization, among others, emphasizes the importance of consuming a wide range of fruits, vegetables, lean proteins, and whole grains for maintaining good health.

The Environmental Benefits of Organic Food

As we have seen, organic farming practices are designed to be more sustainable and respectful of the environment. Here are a few key benefits: Reduced Pollution: Organic farming avoids the use of synthetic pesticides and fertilizers, which can contaminate water, soil, and air. Biodiversity Protection: Organic farms tend to house a greater diversity of plants, animals, and microorganisms than conventional farms, contributing to the preservation of ecosystem health and resilience. Soil Health: Organic practices such as crop rotation, intercropping, and the use of organic fertilizers can enhance soil fertility and structure, leading to more productive soil over time. Climate Change Mitigation: Organic farms often have lower greenhouse gas emissions compared to conventional farms, partly due to their exclusion of synthetic fertilizers. Some practices, like green manuring and composting, can even increase soil's capacity to absorb carbon, contributing to climate change mitigation. Energy Efficiency: Organic farming typically requires less energy, primarily due to the omission of synthetic fertilizers and pesticides.

Organic Food Labelling and Regulations

Across the globe, the labelling of organic food is regulated by a variety of standards and certification bodies, ensuring that consumers are informed about the origin and production methods of the foods they purchase. These regulations seek to verify that organic foods uphold the principles of organic farming, such as the prohibition of synthetic pesticides and GMOs. Whilst each country has its own set of regulations, the global approach upholds similar standards to organic food labelling that helps consumers make informed decisions about their purchases and supports the growth of sustainable farming practices. In Australia, organic food labelling is regulated by the Australian Certified Organic (ACO) and the National Association for Sustainable Agriculture, Australia (NASAA). These certification bodies provide a range of organic certifications depending on the level of organic integrity achieved by the farm or producer. For example, ACO provides three levels of certification: "Organic," "In Conversion to Organic," and "Made with Organic Ingredients." Organic food certification in Australia In Australia, there are three levels of organic food certification, each indicating a different level of adherence to organic farming principles. The first level is "Organic." This certification is awarded to farms or producers who fully meet the requirements of organic farming. They have successfully eliminated the use of synthetic pesticides and GMOs, and follow sustainable farming practices. The second level is "In Conversion to Organic." This certification is given to farms and producers transitioning from conventional to organic farming methods. They are in the process of eliminating synthetic inputs and shifting to sustainable farming methods, but haven't fully met all the criteria for the "Organic" certification yet. This transition period usually lasts three years. The final level is "Made with Organic Ingredients." This label is used for products that contain a significant proportion of organic ingredients, typically at least 70%. While they contain organic ingredients, they might not be fully organic because the product may still contain some non-organic ingredients. However, all non-organic ingredients are strictly regulated and must meet certain criteria to be included in these products.

The Cost of Organic Food

Organic food is often criticised for its higher price point than conventional food, and even accused of being elitist. It's a huge debate, with many considerations to be taken into account. But why is organic food usually more expensive? Factors influencing the cost of organic food Several factors contribute to the higher cost of organic food. Organic farming is a more labour-intensive process than conventional farming due to the absence of synthetic pesticides and fertilizers, requiring more manual effort in weeding, pest control, and maintenance of soil fertility. Organic farms tend to be smaller in scale, which can increase costs on a per-unit basis. The organic certification process itself is expensive, with farms required to pay annual inspection and certification fees. Post-harvest handling of organic produce often requires separate processing facilities to prevent cross-contamination with non-organic products, adding to the overall cost. Lastly, organic farming practices are more sustainable and environmentally friendly, but they often yield less product per acre of land compared to conventional farming methods. All these factors combined, result in a higher retail price for organic food. We have tried to present a complete picture that clearly outlines what organic food really means. With climate change at the top of the agenda, organic food is once again at the forefront of the agenda. With a shift of focus on the environmental benefits for our planet, rather than the potential individual benefits of nutritional values, many people are rethinking their stance on the organic food debate. Remember that choosing organic food is a personal decision, influenced by various factors such as health concerns, taste preference, environmental considerations, and financial ability. It's always a good idea to stay informed and make choices that align with your values and circumstances. Explore our range of organic food products, and discover some new store cupboard staples today. This article was reproduced on this site with permission from operafoods.com.au the “Organic Grocery Suppliers”. See original article:- Understanding Organic Food: What Does It Really Mean? Read the full article

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The Versatility of Cinnamon Powder: From Kitchen to Medicine Cabinet

Cinnamon powder may already be a staple in your spice rack but have you ever considered how versatile this incredible spice truly is? Effortlessly switching from savoury to sweet, it is a key aromatic in many of the world's cuisines. But beyond its use in the kitchen, did you know that cinnamon also has some serious health creds? Read on as we take a trip through the world of cinnamon, its origins, uses, and of course its impressive health benefits.

All About Cinnamon

Cinnamon, known for its warm, sweet flavour and comforting scent, is derived from the inner bark of trees from the Cinnamomum family. The bark, once harvested, is dried and curled into what are commonly known as cinnamon sticks. These can be used whole or ground into a fine powder. Where does cinnamon come from? Cinnamon is native to Sri Lanka, formerly known as Ceylon. Not exclusive to Sri Lanka, it is also grown in other countries with a tropical climate, including India, Bangladesh, and Indonesia. The method of harvesting and processing cinnamon can differ slightly from one region to another, and they all have slightly different characteristics. What is true cinnamon? Ceylon cinnamon is also known as true cinnamon. Native to Sri Lanka, this variety is considered to be of higher quality and has a more delicate and complex flavour than the harsher cassia cinnamon. Ceylon cinnamon is lighter in colour and has a finer texture, and its sticks are made up of thin, papery layers that easily crumble into fragments. When you hear the term 'true cinnamon,' it refers to this superior variety from Sri Lanka, the Ceylon cinnamon. What is Dutch cinnamon? Dutch cinnamon is another name for the aforementioned cassia cinnamon. This variant has a sweet yet pungent flavour, which is far less delicate than Ceylon cinnamon. While it shares similar health benefits with the Ceylon variety, Dutch cinnamon has a higher concentration of the compound coumarin, which can be harmful in large quantities. It owes its name to its popularity in Dutch cooking where it adds a distinctive flavour to dishes such as Speculaas cookies and Dutch apple pie. Our organic cinnamon powder is ground from the finest Ceylon cinnamon The historical use of cinnamon The use of cinnamon can be traced back to ancient civilizations. It was revered by the ancient Egyptians, who used it in their embalming process. In the Bible, it is mentioned multiple times as an ingredient in anointing oil. During the Middle Ages, cinnamon was a status symbol in Europe, its cost and scarcity made it a luxury item only the wealthy could afford. The demand for cinnamon was a driving force in world exploration as European explorers sought alternative routes to the spice-producing countries. Spices such as cinnamon played a massive role in the shaping of our culinary, and indeed political, history.

Cooking With Cinnamon

Way more than just the spice in your apple pie, or the welcome scent of your seasonal pumpkin spice latte, cinnamon powder is as useful in savoury dishes as it is in sweet. It finds its way into a surprising number of savoury stews and is quite often that elusive element that you just can't put your finger on. In fact, when used with a gentle touch, most spices can be used as a subtle edge of seasoning rather than a predominant note. Cinnamon in sweet dishes In sweet dishes, the warm, aromatic flavour of cinnamon just screams comfort. Its spicy yet sweet profile makes it a perfect pairing for baked goods such as muffins, cinnamon rolls, and apple pie, adding an element of interest and a note of familiarity. Cinnamon powder can actually be used to create an illusion of sweetness and is often used by diabetics or those wishing to eliminate or cut down on sugar. Whilst not particularly sweet, it seems to have such associations with sugar that we believe the food we are eating is sweet. Try a sprinkle on your porridge or overnight oats in place of sugar. Cinnamon in savoury dishes In savoury dishes, cinnamon adds a complex depth of flavour that is both exotic and comforting. It's commonly used in Middle Eastern and Indian cuisines, adding a warm, spicy note to stews, curries, and meat dishes. Did you know that a pinch of cinnamon can also balance out the acidity in tomato-based dishes? When used sparingly, it harmoniously blends with other spices, enhancing the overall flavour profile of the dish without being overpowering. Cinnamon in drinks Next time you order your morning cappuccino ask for a shake of cinnamon instead of the usual chocolate. Hot chocolate tastes great with a touch of cinnamon too. Its sweet-spicy undertones make cinnamon a popular choice in warm drinks like chai tea or mulled wine. Its comforting aroma makes a cup of hot cinnamon tea the perfect companion on a chilly day. In wellness drinks, cinnamon is often paired with ingredients like turmeric and ginger for a healthful boost.

The Health Benefits of Cinnamon

Cinnamon is also packed with beneficial nutrients that can do wonders for your well-being. From its antioxidant capabilities to its role in regulating blood sugar levels, cinnamon's health benefits are widely acknowledged. Let's look at some of the ways this fragrant spice can contribute to your overall health. Anti-inflammatory and antioxidant Cinnamon earns its super-spice status from its potent antioxidant and anti-inflammatory properties. Rich in polyphenols and flavonoids, it is one of the top-scoring ingredients on the antioxidant scale. These antioxidants work to neutralize harmful free radicals in the body, thereby reducing oxidative stress. Chronic inflammation, when chronic is thought to be a major contributing factor in numerous health issues from heart disease to autoimmune disorders. The anti-inflammatory properties of cinnamon can help combat this inflammation, reducing the risk of these disorders and promoting overall health. Blood sugar control Cinnamon has been shown to play a significant role in regulating blood sugar levels, making it an ideal spice for people with type 2 diabetes or those who are pre-diabetic. The active compound in cinnamon, cinnamaldehyde, helps to stimulate insulin receptors in cells and improves their ability to use glucose. This process effectively lowers blood sugar levels and reduces the risk of developing complications related to diabetes. This effect on blood glucose levels is not just immediate but can be sustained over time, making it a great addition to a balanced diet aimed at maintaining healthy blood sugar levels. Potential for improving heart health Cinnamon is said to also help normalise levels of triglycerides in the blood, which are a type of fat linked to heart disease and stroke. Studies have also shown that cinnamon can help lower "bad" LDL cholesterol levels while increasing "good" HDL cholesterol levels. This combination of effects on blood sugar, triglycerides, and cholesterol makes it an excellent spice for promoting heart health. Anti-microbial properties Cinnamon has been used as a natural remedy for various infections and illnesses for centuries. This is because it contains compounds with anti-microbial properties, which can help fight off harmful bacteria, viruses, and fungi. Again, this is down to the compound cinnamaldehyde, which has been shown to have powerful anti-bacterial and anti-fungal effects. Contributes to dental health Cinnamon plays a remarkable role in maintaining dental health as well. It's commonly used in many dental care products like toothpaste and mouthwash due to its strong antibacterial properties. The key compound, cinnamaldehyde, aids in combating oral microorganisms that can cause tooth decay and gum disease. Also, its breath-freshening qualities help to combat halitosis, commonly known as bad breath. So, along with a good dental hygiene routine, including cinnamon in your diet could contribute to a healthier and happier smile!

How to Incorporate More Cinnamon into Your Diet

Here are some creative and tasty ways to incorporate more cinnamon into your daily meals: Sprinkle on your breakfast: Add a dash of cinnamon to your morning oatmeal, yoghurt, or smoothies for a flavour boost. Spice up your coffee: Mix a little cinnamon into your coffee grounds before brewing for a delicious and aromatic twist. Season your fruits: Dust some cinnamon onto fresh fruits like apples or bananas for a healthy and satisfying snack. Revamp your baked goods: Add cinnamon to muffins, breads, cookies, or pancakes to enhance their flavour. Enhance savoury dishes: Cinnamon can also be used in savoury dishes such as curries, roasted vegetables, or stews. Stir into hot drinks: Mix cinnamon into hot chocolate or herbal teas for a soothing beverage. Boost your protein shake: Add a pinch of cinnamon to your post-workout protein shake for additional health benefits. Precautions when using cinnamon in the diet While cinnamon offers numerous health benefits, certain precautions should be taken when incorporating it into your diet. Firstly, cinnamon contains coumarin, a natural substance that can cause liver damage if consumed in large amounts. This is especially true for Cassia cinnamon, which has higher coumarin levels than the Ceylon variety. Additionally, some people may experience allergic reactions to cinnamon, such as skin irritation, mouth sores, or respiratory symptoms. Also, due to its effects on blood sugar, individuals with diabetes should monitor their blood sugar levels closely when consuming cinnamon. Lastly, pregnant women are advised to consume cinnamon in moderation as excessive intake can lead to certain complications. As always, it's recommended to consult with a healthcare professional before making significant changes to your diet. We have seen that cinnamon, with its rich history, culinary versatility in both sweet and savoury dishes, potential health benefits, and aromatic allure, truly embodies a spice that adds value far beyond the simple enhancement of flavour. We hope that this article encourages you to explore the world of cinnamon, both in your kitchen and for your health. Why not also explore the rest of our organic ingredients and products? Enjoyed this article? Find out more about why organic food goes way beyond just the butcher or the greengrocer. This article was reproduced on this site with permission from operafoods.com.au the “Organic Grocery Suppliers”. See original article:- The Versatility of Cinnamon Powder: From Kitchen to Medicine Cabinet Read the full article

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Organic Eating: A Step Towards Sustainable Living

The conversation around organic eating concerns our food, our health, and our planet. It is about digging deeper into the question of what's on your plate. Is it just food, or is it a choice that goes far beyond mere taste and nutrition? Today, we will look at the world of organic food and its connection to sustainable living. We will consider the benefits of organic eating, and how it promotes sustainability, biodiversity, and overall well-being. We'll also share some practical tips to help you incorporate organic eating into your lifestyle.

What is organic eating?

Organic eating is all about choosing foods that are grown or produced without the use of synthetic pesticides, genetically modified organisms (GMOs), petroleum-based fertilizers, and sewage sludge-based fertilizers. Instead, organic farming practices utilize natural methods and substances to enhance soil and crop health. This approach extends to the treatment of animals as well, who are raised without the use of antibiotics and growth hormones and are given access to outdoor spaces. When you opt to eat organic food, you're not just making a healthier choice for yourself, but also supporting farming practices that respect the environment and the welfare of animals. The connection between organic eating and sustainable living Organic eating and sustainable living are intertwined concepts, embodying a holistic approach to health and the environment. Organic farming practices, devoid of harmful chemicals and GMOs, contribute to the preservation of biodiversity, enhancement of soil fertility, and reduction in water and air pollution. By choosing organic foods, consumers indirectly promote these practices, fostering an environmentally friendly food system. Moreover, organic food production also adheres to ethical standards concerning animal welfare, which aligns with the principles of sustainable living. Therefore, adopting organic eating habits is a substantial stride towards a sustainable lifestyle.

What is Sustainable Living?

Simply put, sustainable living refers to a lifestyle that aims to reduce an individual's or society's environmental impact. This practice often involves efforts towards conservation, with individuals making conscious choices to minimize their carbon footprint and impact on the environment. Key aspects of sustainable living include utilizing renewable sources of energy, reducing waste and recycling, switching to an organic diet, and reducing meat consumption. The issues involved are complex and often contentious. From a broader perspective, sustainable living also includes societal efforts towards a more sustainable economic system that operates within Earth's ecological boundaries. Thus, sustainable living isn't just about individual choices, but about reshaping our societal structures and rethinking our relationship with the environment.

Organic Food and Sustainability

Organic farming practices significantly contribute to sustainability through a myriad of ways. For starters, they rely heavily on natural cycles, fostering a harmonious relationship with the environment. These practices abstain from using synthetic pesticides and fertilizers, reducing soil and water pollution and preserving the biodiversity present in agricultural ecosystems. Organic farms often promote crop rotation, a practice that prevents soil depletion, enhances soil health and productivity, and breaks the cycle of pests and diseases. Moreover, organic farming emphasizes the welfare of livestock, ensuring animals are raised in conditions that align with their natural behaviours and diets. The net result of these practices is a farming system that works with nature, rather than against it, fostering a sustainable food production system that aligns with the principles of ecological balance, biodiversity conservation, and animal welfare. The role of organic foods in reducing carbon footprint Organic foods play a significant role in reducing our carbon footprint, primarily because organic farming practices are designed to be less damaging to the environment. Conventional farming methods often require a high input of fossil fuels, particularly in the production and application of synthetic fertilizers and pesticides. Conversely, organic agriculture, with its reliance on natural processes and minimal use of synthetics, results in lower fossil fuel consumption and, consequently, lower greenhouse gas emissions. Organic soil management practices, such as composting and cover cropping, enhance soil health and increase its capacity to absorb and sequester carbon, thereby mitigating the effect of carbon dioxide in the atmosphere. By opting for organically produced food, consumers can contribute to a lower carbon footprint and promote a more sustainable food system. The benefits of organic food for sustainable living Reduced exposure to pesticides and chemicals: Organic foods are grown without the use of synthetic pesticides and fertilizers. Supports local economies: Organic farming often takes place on smaller, family-run farms, which helps to support local economies and promotes a sense of community. Promotes biodiversity: Organic farming practices encourage biodiversity by providing habitats for a variety of plants and animals. Contributes to animal welfare: Organic standards require that animals are treated humanely and raised on organic, pesticide-free pastures. Conservation of water resources: Organic farming practices often include water conservation methods, reducing the strain on our water resources. Encourages soil health: Organic farming practices, such as crop rotation and the use of green manure, can improve soil fertility and prevent soil erosion. All of this promotes a sustainable food system and by supporting organic farming, consumers play a role in fostering a food system that prioritizes ecological balance and sustainability.

Practical Tips for Transitioning to Organic Foods

Start Small: If a complete switch to organic food seems overwhelming, begin by replacing just a few items in your diet. Gradually, as you embrace organic eating, you can increase the number of organic products you consume. Plan Your Budget: Organic food can be more expensive than conventional food. It's important to plan your budget accordingly. Remember, investing in organic food is an investment in your health and the environment. Read Labels Carefully: While shopping, make sure to read food labels. This is one of the best ways to truly understand what goes into your food, and the impact our industrial food production system has. Buy Seasonal and Local: Buying organic produce that's in season and locally grown not only tends to be fresher and cheaper, but it also supports local farmers and reduces your carbon footprint. Bulk Buying: Consider buying organic products in bulk. This can be cheaper and more environmentally friendly as it reduces packaging waste. Organic food goes way beyond fresh organic produce. Consider switching to store cupboard organic ingredients too. Read our article on organic eating beyond produce. Prioritize Your Purchases: If you can't afford to buy everything organic, prioritize your purchases. Some organic foods have higher pesticide levels than others. Find out more about the pesticides in your produce Join a Food Co-op or CSA: These community-based programs can make organic food more affordable and accessible. Plus, they're a great way to support your local organic farmers. Remember, transitioning to organic eating doesn't have to be a radical, overnight change. It can be a gradual process that over time, benefits your health, supports local economies, and promotes a more sustainable environment. Check out our growing range of organic food products, available to buy in bulk online now.

This article was reproduced on this site with permission from operafoods.com.au the “Organic Grocery Distributors”. See original article:- Organic Eating: A Step Towards Sustainable Living Read the full article

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The Unappetizing Truth About Xanthan Gum

Chances are that if you are into gluten-free baking, then you will have come across xanthan gum. But the use of this seemingly innocuous ingredient stretches far beyond the realm of gluten-free baking and it is widely used within the food industry. But could it actually be harming our health?

What is Xanthan Gum?

A common food additive, xanthan gum is used as a thickener, stabilizer, and emulsifier. It is created through the fermentation of sugar by the bacteria, Xanthomonas campestris. Once it has been fermented, it's then purified, dried, and turned into a fine, white powder. Xanthan gum helps to create a smooth and creamy texture, prevents ingredients from separating, and makes it easier to achieve the desired consistency. It's in everything from ice cream to salad dressing and is a staple ingredient of gluten-free baked goods, where it is used to mimic the texture of gluten. Despite its natural-sounding name, xanthan gum is not extracted from a tree deep in the jungle but is a laboratory-produced additive. In fact, many 'natural' additives are produced in a laboratory and the label 'natural' comes from the method of production, not the actual source.

Common Uses of Xanthan Gum

You are as likely to find xanthan gum in the kitchen cupboard as you are in the food manufacturing plant or food science lab. Home cooks are encouraged to use it in gluten-free baking, and are even led to believe that success depends upon it. Found alongside the baking powder and gelatine in the home baking aisle, it is also a favourite amongst pastry cooks and patissiere; gluten-free or otherwise. But the commercial use of xanthan gum is not limited to the food industry. It can be found in cosmetic and personal care products, where it provides a smooth, creamy texture without being sticky or greasy. So, whether you are cooking up a storm or looking for a new moisturizer, chances are that xanthan gum is playing a role in the products you use every day. One of the reasons it is so ubiquitous is due to its binding properties; it helps hold ingredients together in a way that few other agents can. It is also incredibly easy to use and adds no discernible flavour to food. But is this seemingly magical ingredient just too good to be true?

The Hidden Dangers of Xanthan Gum

However, there are hidden dangers associated with consuming too much xanthan gum. Although it is officially deemed safe, some people have reported digestive issues, including bloating and diarrhoea, after ingesting large amounts of this additive. Additionally, there have been concerns about its effect on gut bacteria and potential allergic reactions. Which just serves to remind us that it is so important to be aware of what we're putting into our bodies and to read ingredient labels carefully. Potential Allergies and Sensitivities Have you ever noticed an uncomfortable sensation or allergic reaction after eating yet you just can't seem to identify the cause? It's possible that xanthan gum could be responsible, as it has been known to cause sensitivity or allergic reactions in some individuals. Although not a common allergy, it's important to be aware of potential reactions and avoid products containing this ingredient if you suspect a sensitivity. Digestive Problems Do you ever experience digestive problems after meals? If so, you're not alone. Millions of people deal with bloating, gas, and other discomforts on a daily basis. It is possible that xanthan gum may be contributing to these issues. This common food additive can act as a laxative in some people, and those with sensitive digestive systems may want to avoid foods that contain it. Evidence suggests that xanthan gum is having a profound effect on our gut microbiome. Whilst nobody understands exactly what this may mean in the long term, the fact that it is happening is certainly a pause for thought.

Healthier Alternatives to Xanthan Gum

Avoiding xanthan gum in the first place is a good way to start. Basing your diet around fresh natural ingredients and avoiding as many food additives as possible lays the foundation for a healthier diet. But there will be times when you need a helping hand in the kitchen. Especially if you want to explore gluten-free baking. So instead, try using chia seeds, psyllium husk powder, or agar-agar as alternatives. Of course, the alternative you choose will depend on what you are using it for. And there may be a little trial and error involved. Chia seeds are a great source of fibre and can be ground and added to liquids to create a gel. Psyllium husk, another excellent source of fibre, can also be used similarly to chia seeds or added to batters for a thicker texture. It is also invaluable in gluten-free bread making. Agar agar can be used in place of xanthan gum in recipes that require a firmer texture. These alternatives not only provide health benefits but also add unique flavours and textures to your dishes. Give them a try and see which one works best for you! If you are interested in exploring gluten free baking, take a look at our guide to using gluten free flours. And don't forget to check out our range of gluten free flours too. This article was reproduced on this site with permission from operafoods.com.au the “Gluten Free Cereal Manufacturers”. See original article:- The Unappetizing Truth About Xanthan Gum Read the full article

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Some Surprising Uses for Chamomile Tea

Chamomile, a common name for several daisy-like plants of the family Asteraceae, is not just your average wildflower. This seemingly unassuming blossom holds a wealth of benefits that might surprise you. Known for its calming properties when brewed as a tea, chamomile is a household name worldwide. But did you know it can do so much more? From skincare to hair care, aromatherapy to digestive health, chamomile has been cherished for centuries due to its multitude of applications. In this article, we explore some surprising uses for chamomile so you can get the most from this helpful little herb.

The History and Origins of Chamomile

Chamomile is a delicate and aromatic herb that has been used for centuries for its therapeutic and calming properties. Its origins can be traced back to ancient Egypt, where it was considered a sacred herb and was often used in religious ceremonies. The herb was also used by the Romans for its soothing effects and was even used by soldiers to heal their wounds. Chamomile was also used in traditional medicine practices of Greece and Rome and was believed to have curative powers for a range of ailments, from digestive issues to anxiety. Today, chamomile is still a popular herb that can be found in teas, aromatherapy products, and even skincare. Its history and origins have shaped its reputation as a powerful and natural remedy for overall health and well-being. Types of Chamomile There are various types of chamomile plants. Two of the most common types used today are German chamomile and Roman chamomile. German chamomile has a slightly bitter taste and is often used in teas, whilst Roman chamomile has a sweeter taste and is often used in aromatherapy and skin care products. Both types of chamomile are known for their soothing properties, although they each exhibit subtle therapeutic differences.

Chamomile as a Soothing Tea

Perhaps the best-known use for chamomile is as a soothing tea, with a pleasantly sweet, floral flavour. A popular choice for winding down before bed or during times of stress, chamomile tea is especially helpful in calming an upset stomach, easing menstrual cramps, and promoting relaxation. This tea is made by infusing dried chamomile flowers in hot water, which releases the plant's volatile oils and subtle flavours. So, whether you are looking for a bedtime ritual or a way to unwind, consider brewing a cup of chamomile tea. Why not try our organic chamomile tea bags?

Care for Sensitive Skin

Chamomile tea has amazing benefits for your skin too! This wonder herb is known for its calming effects, but did you know that it also has anti-inflammatory properties? Chamomile has been used for centuries to soothe irritated skin, reduce redness and promote healing, which explains why it is found in many skincare products. Ideal for those with sensitive skin, chamomile can help reduce redness and puffiness, leaving you with a more even skin tone and a refreshed complexion. Make your own soothing chamomile toner by brewing some tea and letting it cool down. Then, apply the toner on your face with a cotton pad and let it dry. Try incorporating chamomile into your skincare routine and see for yourself how it can benefit your skin's health.

A Soothing Sleep Aid

As well as a soothing cup of bedtime tea, chamomile can be used as a sleep aid in other ways too. Chamomile sleep pillows are stuffed with dried chamomile flowers and can be placed under your pillow or near your head to release their calming aroma. Made in much the same way as a lavender bag, simply stuff the dried flowers into a muslin bag (these are easy to get hold of already made for you) and place it inside your pillowcase. Not only does chamomile have a soothing scent, but it also has natural relaxation properties that can help you feel more at ease as you try to sleep. Plus, with a chamomile sleep pillow, you don't have to worry about any negative side effects as you might with sleeping pills.

Naturally Healthy Hair Care

Nature has always provided us with great alternatives to synthetic chemicals. And chamomile is one such ingredient that can work wonders for healthy hair. Natural anti-inflammatory and antiseptic, it can help prevent dandruff and other scalp-related issues. It is also known to soothe and condition hair, leaving it with a healthy shine. Applying chamomile tea or oil to your hair can fortify it, making it less prone to breakage and split ends. Simply use cooled chamomile tea as a final rinse when washing your hair.

Using Chamomile in Your Cooking

The sweet floral flavour of chamomile goes a lot further than just tea, and it can be used in cooking in many interesting ways. With its slightly sweet and apple-like taste, it is a perfect addition to desserts like cakes and cookies. Use it to infuse oils, vinegar, and syrups. For savoury dishes, chamomile can also be added to marinades or used as a rub for meat or fish. With chamomile, the possibilities are endless. So next time you're looking to enhance the flavour of a dish, consider reaching for this unexpected ingredient. Explore our growing range of organic products, available now to buy in bulk online. Read the full article

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Getting Started with Healthy Baking

Healthy baking can mean many different things. What is right for you may not be right for someone else and it is all about exploring the options to find your own balance.

What is Healthy Baking?

Baking, by default, encompasses the very things that we aren't 'supposed' to eat when following a healthy diet. Bread is the big one, and the subject of its place in our diet is an emotive one. Do we give up bread entirely? Or do we buy better bread, make our own bread, buy better flour, go gluten free? Maybe sourdough is the way to go? Sticking with the savoury theme, we enter territory that for many of us may not even come under the radar. Most of us can get through life without a cheeky sausage roll or slice of quiche. Right? By and large, when it comes to the savoury stuff we are talking pastry. And then there is cake. And possibly biscuits. In fact, definitely biscuits. ALL the sweet things. What do these things all have in common? Well there's flour. And there's sugar. There are also vegan considerations such as fats, dairy, and eggs. Already a minefield of possibilities right there. Yet there is one good rule of thumb that covers all healthy baking. Actually, there are two. - Making it yourself. Baking as a verb, not a noun. An action, not a thing. Not only does this give you full control over what you put into it, but it instantly becomes more mindful. - Use whole, unrefined, natural ingredients. Organic where possible. From there, you can pick your own poisons; as it were. First and foremost, healthy baking is all about real food.

Ingredients for Healthy Baking

Most classic baking is centred around refined flour and refined sugar. Not only do these create structure and texture, but they also provide a blank canvas of neutral flavour on which to build. Which is great. But the fact that they are entirely devoid of nutrition is not. We need some new building blocks for our bakes. Exploring unrefined flours and unrefined sugars seems like a good place to begin. And so it follows that these will involve entirely new textures and flavours. As well as impose some structural limitations.

Sugar in Healthy Baking

Bread aside, when it comes to the question of healthy bakes, finding alternatives to refined sugar is often the number one priority. The entire philosophy of healthy baking rests upon whole, natural ingredients which automatically excludes artificial sweeteners, even those with 'natural' credentials such as stevia or xylitol. We like to use honey or maple syrup, and dried fruits such as dates or raisins, but when actual crystallised sugar is required then coconut sugar is an excellent alternative. It is wise to remember that all forms of sugar (unrefined or otherwise) are still just that. Sugar. Refined sugar, especially alongside refined flour and other nutritionally empty ingredients, causes blood sugar to spike dramatically. Easy to overconsume, this excess then gets stored as fat. More natural forms of sugar still impact blood sugar levels, and still come with the same amount of calories, yet alongside other ingredients such as nuts, wholegrains and seeds, the sugar will be absorbed more slowly and provide more nutritional benefits. Couple this with the fact that if you consciously remove all sources of unrefined sugar (hidden and unhidden) from your diet then you will find that your taste for sweetness changes. It will take far less sweetness to satisfy your taste buds (and your cravings) which means you can add far less sugar to your healthy bakes. Natural alternatives to refined sugar *Just as a quick note for comparison below white sugar has a GI of about 65. Coconut Sugar Although available as both a crystallised sugar, and a liquid syrup, coconut sugar really comes into its own when you need a direct replacement for sugar. It has a deep golden colour that gives a toffee like sweetness. Its flavour is not as robust as you may expect from the colour. Whilst it looks almost like dark muscovado, the taste is more similar to golden caster sugar. It has far more depth though. Coconut sugar has an abundance of trace nutrients and a lower GI (35) than most sugars and many fruits. Honey Honey is very sweet, and has a GI (50) to match. A little does go along way, and whilst it will not behave as sugar in all instances, it will caramelise nicely if you want to create something like caramelised almonds for a praline. Because honey is a syrup it will add sweetness, and moisture, to bakes but won't add structure. Like in a meringue, for example. Or a Victoria sponge. Maple Syrup Maple syrup has a higher GI than honey, and has a more robust flavour. It is also more liquid, than viscous honey. In recipes, the same rules as honey apply and other than changing the flavour profile they can be used interchangeably. They also work well together, if you wanted just a hint of the maple flavour for example. Try our thick, dark, organic maple syrup  Dates Whole dates, because of their fibre content, have a much lower GI (40) than sugar but this does increase once they are pureed. Dates have stellar nutritional credentials however and are an excellent addition to bakes, adding fibre as well as a toffee like sweetness. Although dates can be added chopped, they are particularly useful when made into a puree. In this way they add sweetness, moisture, and act as a binder too. Interestingly you can use raisins in the same way. Dates do need to be matched well with bakes that suit, as they can be quite robust and are always noticeably date. Our raw pitted dates are sun-dried and 100% organic Other Dried Fruits Adding dried fruits directly into your mix also increases the sweetness of the final bake, and may even mean that you can cut down on the amount of other sugar that may be in the recipe. Many dried fruits benefit from soaking in water for 10 minutes to make them soft and plump. Try adding our organic dried cranberries Or these organic dried wild blueberries Sharp yet sweet organic dried sour cherries

Flour in healthy baking

There are two sides to the question of flour in healthy baking and, nutritionally speaking, three camps that you can fall under. The two sides are obviously gluten-free and not gluten-free. Yet it is not always that simple. If you can tolerate gluten (even just to a certain degree) then this poses a possible dilemma. Do you simply give up gluten anyway as, let's face it, you feel great without it. Or do you experiment with other, better quality wheat and gluten grain flours? Because going completely gluten free can be really challenging; especially when it comes to the finer things in life (most of which involve flour). Maybe sourdough is actually the answer to all your breadmaking prayers. All of the above are reasonable considerations when exploring your own nutritional boundaries and food preferences. Gluten Free Flours We cover this subject in detail in our guide to gluten free flours. Alternatives to Refined Wheat Flour There are options beyond refined modern wheat flour, with its dodgy DNA, unrecognisable additives and 'improvers'. Not gluten-free, yet with far better credentials. And if you can tolerate them, then why not. They certainly offer the benefits of gluten which, in our haste to eliminate it, are often overlooked. At the end of the day, the goal is to find real, good food, that nourishes and supports us in both body and mind. Swings and roundabouts. Rye flour Rye flour has a unique sour flavour that can add real character to your baking. A good source of both soluble fibre (the same as in oats) and resistant starch, rye is said to be excellent for gut health. Rye has less gluten than wheat and can be tricky to work with so is best used as an additional flour in your bakes rather than the star of the show. Once you get used to working with rye, you may find it creeps into many of your recipes. Our wholemeal rye flour is certified 100% organic Spelt flour White spelt flour is a great alternative to wheat flour, that allows for the lightness of a white flour whilst still boosting the nutritional profile and with a bit of extra flavour and texture thrown in. You can always replace a portion of your white flour with wholemeal spelt and find the perfect balance between white and wholemeal for you, or your particular recipe. Replacing a quarter, or even a third is a good compromise. Just remember that the wholemeal portion requires not only a little more liquid, but it will take a good few minutes to absorb. Spelt performs in the same way as wheat flour, with a flavour that adds more character yet will not overwhelm. It is said to be easier to digest than wheat, as well as more nutritious. The weaker gluten makes it ideal for cakes and pastry, but spelt is great for bread too. If you are not entirely avoiding gluten yet want a better solution than modern wheat, then spelt is defo the way to go. Try our organic white spelt flour Try our organic wholemeal spelt flour Stoneground Wholemeal Flour Wheat flour is not always the enemy, and when it comes to baking (especially bread) nothing performs quite like it. Choosing an organic, sustainably grown, and stoneground wheat flour will give you a far better chance of finding wheat flour that is closer to the traditional wheat flour that nature intended. Our stoneground wholemeal flour is certified 100% organic In this article we have explored healthy alternatives for just two of the key ingredients in baking. We hope that this serves as a useful introduction to the possibilities that are out there when it comes to using more natural ingredients that better support your health. Check out our other ingredients for healthy baking. This article was reproduced on this site with permission from operafoods.com.au the “Healthy Baking Suppliers”. See original article:- Getting Started with Healthy Baking Read the full article