I first discovered Thoroughbread products (sold by Rebecca) at the Victoria Street market 2 years ago. Rebecca has developed a variety of gluten free breads, cakes and biscuits which have not only been a heavenly find for me and my family but are stunningly delicious.
Let me tell you why. I and my two daughters (and now my husband) have been wheat free for 25 years now. When my eldest daughter was born (she’s 25 now) her reaction to wheat through my breast milk was severe. When we took wheat (and other things) out of her diet and mine both of us improved dramatically. 25 years ago the number and quality of wheat free products on the market was dismal to say the least and my efforts at baking with gluten free flours was very ‘hit and miss’. As a result we have had to suffer eating some terrible unappetizing excuses for bread and biscuits over the years most of them resembling flavourless wall board!!
Our favourite bread is the gluten free sesame and linseed loaf. This is delicious bread full of flavour. The best thing about it for us is that we can eat it as a sandwich without the need to toast it. Most wheat free breads I’ve experienced over the years are only edible if toasted – but none of them have been what you would call ‘enjoyable’. Since we’ve discovered Thoroughbread we have relished the taste of fresh bread again and it is such a treat for us to make a pile of fresh bread sandwiches after we pick up our order on a Sunday. We have tried all of Thoroughbred’s wheat free varieties (from memory they are honey and corn, carrot and fennel, olive and rosemary, honey and walnut), but the sesame and linseed is our favourite – it’s great in a sandwich, we like that it’s made with whole grains, it keeps very well in the fridge, toasts well, freezes and thaws well and best of all it hangs together and doesn’t break up like so many wheat free versions do.
My daughter’s favourite is the gluten free honey and corn loaf because (in her words) it looks like ‘normal bread’. As a child she was teased mercilessly at school about her strange packed lunches mostly containing Mum’s efforts at a wheat free scone or muffin.
A weekly special treat for us is a mini gluten free carrot cake with our coffee (I am devouring mine as I write). And recently Rebecca has developed a wheat free chocolate chip biscuit which is delicious.
I thoroughly recommend Thoroughbread products. From my conversations with Rebecca I know a lot of effort goes into producing a quality product which performs well and is absolutely delicious. After 25 years of suffering ‘wall board’ like sandwiches, I am very appreciative of Rebecca’s efforts in developing a wheat free bread product which is soft like wheat bread. In fact I serve up Rebecca’s bread to everyone who visits our house who’s not gluten free – no one is any the wiser that it’s not regular wheat bread!