• From gluten-free artisanal desserts, CHEDO - Gluten Free expands with a new business segment dedicated to the artisanal bakery, where you will find artisanal breads, baguettes and buns made gluten-free.
"We were planning to expand in this niche, but not so quickly, but the very high need for gluten-free bread made from as natural ingredients as possible gave us an impetus. Requests from those already crossing our threshold made us accelerate.
We received many requests for this type of product, and to answer them we tested various recipes to get their feedback and see what their bread preferences are. The positive reaction they had gave us the courage and motivation to expand into the bakery segment, developing a line of artisanal products to meet the expectations and demands of our consumers.
We still put a lot of emphasis on taste, texture, ingredients as natural as possible, and the flours we use are certified gluten free and we import them from Italy. We do not use premixes because we want to enter this market and maintain ourselves rigorously, developing the segment CHEDO – Gluten Free Bakery as an artisanal bakery, offering products as natural as possible", says Ana-Maria Cheran – founder of CHEDO – Gluten Free through a press release.
CHEDO bread assortments - Gluten Free
The varieties of bread that GHEDO - Gluten Free offers cover a wide range, both for gourmets, who want to experiment with dishes with different types of bread or for those who want to try new tastes, as well as for those who are on a diet or have medical problems that require a low-carb diet:
- Low carb bun, which is slightly sweet from the almond powder and extremely fluffy;
- Bun with white rice flour, which comes pretty close to wheat flour buns both in terms of taste and appearance;
- Psyllium bran bread, which is a bread with few ingredients, so it does not contain any E. Therefore, it has a moist texture on the inside and very slightly crunchy on the outside; in taste it resembles peasant bread with wheat flour;
- Buckwheat bread, which has a distinct flavor and tends to be a little bitter, just right. In addition, buckwheat flour gives the final product a slightly gray color;
- Teff bread, which has a mild flavor with nutty accents. It's an interesting combination of flavors for those who want to experiment.
The flour mix – major importance in obtaining gluten-free bread
Like other gluten-free bakery products, the process of making gluten-free bread is a challenge, from choosing the flours that make up the mix to the baking process. The mix of flours is important so that the final result resembles bread with gluten, both in terms of taste and texture, and the breads, buns and baguettes made by CHEDO - Gluten Free reproduce the qualities of an artisanal bread.
"Gluten-free bread has its formula of patience, of understanding flour mixes that I like, even though I'm fascinated by the engineering of a gluten-free dessert. The kneading part is even easier than with gluten bread, but the leavening is a challenge, because it is difficult and requires a lot of patience.
Together with my colleagues from the Bakery segment we bring the story and meaning of bread in the gluten-free way closer to people. Bread is more than just food; it is a symbol of tradition, human connection and the joy of sharing stories around the table, as well as creating moments of indulgence.
My favorite is the psyllium bran bread which goes perfectly with my mum's zacusca – a hearty piece of fresh-from-the-oven bread is topped with a generous layer of zacusca and it's brilliant!”, mentioned Ana-Maria Cheran - founder of CHEDO - Gluten Free.
An assortment of bread for every occasion
Each variety of bread has its own personality, from fluffy and light to dense and robust. Depending on its consistency, some breads are ideal for breakfast with butter, while others fit perfectly in a sandwich or hamburger, complementing them with rich flavors and varied textures.
- Buckwheat and teff bread they are perfect for breakfast in combination, for example with avocado. Both are rich in fiber, protein, minerals and amino acids. Because they also have a large amount of complex carbohydrates, they can be consumed, in moderate proportions, throughout the day.
- Buns with white rice flour they are ideal in a gluten-free hamburger.
- Low carb buns they go perfectly with a healthy sandwich or with sugar-free blueberry jam.
- Psyllium bran bread it is ideal for those who want a return to childhood when they waited for the bread to come out of the oven to be enjoyed.
"Every Wednesday we have a special bread day planned, where those who cross our threshold can purchase it directly from the shelf. At this moment bread is not found on the shelf every day. We want to always provide fresh, warm and delicious bread, and we will continue to operate in this way for a few more months.
To purchase the bread on the other days as well, customers are invited to place their orders until 9:00 a.m., and they will be available for pickup after 14:00 p.m., said Ana-Maria Cheran - founder of CHEDO - Gluten Free.
The founder of CHEDO - Gluten Free estimates that the bakery segment will have a share in this year's turnover amounting to 25%, and during this year new investments will be made in equipment specific to bakery products, in the amount of approximately 20.000 euros .
About CHEDO - Gluten Free
CHEDO – Gluten Free is the place where products are reinterpreted in the gluten-free version, emphasizing taste, texture, appearance and natural ingredients certified gluten-free.
Since 2022, the CHEDO - Gluten Free dessert laboratory and artisan confectionery has started, where the famous choux-à-la crème, eclair or macarons, which sit next to childhood desserts such as dobos, amandine, opera or cakes, are in the gluten-free version, under the signature Pastry Chef Ana-Maria Cheran.
Currently, CHEDO - Gluten Free has also entered the artisan bakery market with the most natural and healthy ingredients, also certified gluten free, which includes a varied range of gluten-free bread, both for nostalgic consumers, thinking of childhood , but also for those who want to experience new tastes.
Article source: Press release
Edited by Gabriela Dan, Editor Arta Albă
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