Gloucestershire-based Hobbs House Bakery has given a name to its first gluten-free loaf, following a lengthy process to create a product suitable for coeliacs.
The brand new loaf, made using plant-based sorghum and teff, as well as chia, flaxseeds and chickpea sourdough, is named GiFt for two reasons: it is a gift for coeliacs and those who are gluten-free intolerant; plus, every loaf sold pays for bread to be given to orphans in Tanzania through the Ifakara Bakery Project.
It took 39 attempts for the bakery to arrive at the final loaf and the company was adamant that the end result would be a match for the quality of its existing gluten loaves.
Speaking exclusively to British Baker, Innovations director Tom Herbert said: “We wanted to make something that was delicious that anyone could eat whether they were coeliac or not. Over the last 20 years, the demand for gluten-free bread has intensified and this loaf is made from scratch and also suitable for vegans.”
The loaf recently took the top accolade in the gluten-free category in Britain’s Best Loaf, organised by British Baker, at this year’s Farmshop & Deli Show in April.
“It is absolutely fantastic that it has taken this award so soon after launching and the patience that the customers have shown to wait for such a long time is tremendous.”
Hobbs House is also a finalist in the Free-from Product of the Year category in this year’s Baking Industry Awards, with the winners due to be announced at the awards ceremony in London on 7 September.