4 breads that will make you rethink your decision to go gluten-free Advertisement

4 breads that will make you rethink your decision to go gluten-free

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By Drishti Kapadia  December 5th, 2019

Known for the Kitchen Garden and Suzette-The Creperie, the two founders-Jeremie Sabbagh and Antonia Achache and their partner Pierre Labail recently opened the Suzette Bakery in Bandra, Mumbai. This outlet, like its counterparts, has a modern, Parisian vibe, a collection of handmade artisanal bread and desserts and a range of teas and coffees. Now, we know there’s a global obsession with going gluten-free, but unless you have celiac’s disease (where gluten damaged the small intestine), there is absolutely no reason to give it up. If that’s not enough, read on to know our take on four breads that we tried recently, at the Suzette Bakery (aka bread heaven) that convinced us that going gluten-free is not an option.

Whole Wheat Multigrain Bread

What’s in it: Whole wheat, sunflower, flax and sesame seeds

Why is it good: Wheat is rich in fibre (it’ll fill you up) and iron (prevents headaches)

Have it with: Try the Suzette smoked salmon, cream cheese, capers and dill sandwich or the avocado one that’s topped with cream cheese and pickled red onions

Crusty or soft: A crispy exterior and dense, soft centre

Light Brioche Buns

What’s in it: Flour, butter, eggs

Why is it good: If you’re looking for something to add to your Sunday binge, load up on this carb-laden bread. Or, add it to your post workout meal occasionally. Thank us later.

Have it with: We recommends having it as it is

Crusty or soft: A real softy, inside out

Kitchen Garden Signature Rye Sourdough

What’s in it: Rye, emmer wheat

Why: Rye and emmer both have a low glycaemic index, which means they release sugar slowly and keep you feeling full for longer. Plus, sourdough is bursting with good-for-your-gut bacteria (like the ones found in yoghurt).

Have it with Butter and/or olive oil

Crusty or soft: A crusty exterior that gives way to a fresh, soft interior

Rye & Walnuts Sourdough

What’s in it: Rye, emmer wheat and walnuts

Why is it good: A variation of the signature sourdough, this one has walnuts that are packed with immunity system boosting nutrients

Have it with: Slather on butter or layer on some brie, roquett and roasted tomatoes

Crusty or soft: A crunchy outside and a sweet and sour inside

And, if you’re absolutely certain about going gluten-free, try the Suzette Keto Seeds & Nuts Loaf. It’s made using only seeds (like pumpkin and sunflower) and psyllium husk, all locally sourced