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NatureBake FAQ Below are many common questions and answers about NatureBake products. If you have a question and cannot find the answer here please contact us at info@naturebake.com and we will gladly answer your questions!
What is the difference between “whole grain” and “whole wheat”? How does sprouted wheat differ from “whole-wheat”? Which breads have sprouted wheat? I am allergic to wheat. Can I eat spelt? Can Celiac’s Disease patients eat spelt? What is “white flour” and “white bread”? What is the difference between organic and regular breads? Do you use any artificial flavors or preservatives? Which breads are low in sugar? Which breads are high in fiber? What does “Certified Chemical Free” mean? How well do NatureBake products freeze? What is the shelf life of your products? What are hydrogenated oils? Are they in the bread? Do you use any corn syrup or high-fructose corn syrup?
Sprouted wheat is the healthiest way to get whole grains. First we start with the whole-wheat kernel and literally sprout it. As the kernel grows, many vitamins are formed in the process which adds to the nutritional value of our bread. The kernels and sprouts are then ground up in whole and put into our many sprouted wheat breads. This unique process is what gives our signature flavor and texture.
Whole grain means that the entirety of the grain (the bran and the germ) is included. The bran and the germ are the most nutrient-rich parts of the grain and thus whole grain products are far healthier than products made with “white flour”.
What is the difference between “whole grain” and “whole wheat”? Whole grain can refer to any different kind of grain such as spelt or kamut. Whole wheat on the other hand is used when you are referring specifically to common wheat grain.
How does sprouted wheat differ from “whole-wheat”? Whole-wheat breads are made from the whole kernel of wheat ground up into whole-wheat flour. This process neither adds nor removes anything from the wheat. Sprouted wheat is where the wheat is first sprouted, or let to grow, before it is ground up and put into the bread. This process adds significantly to the overall nutritional value of the bread, not to mention that it adds greatly to the flavor and texture of our bread.
Which breads have sprouted wheat? Our breads that contain sprouted wheat are: Organic Original Surviva Bread, Organic Honey Sprouted Wheat Bread, Oat Bran Bread, Organic Double Bran Bread, 4x5 Multigrain Bread, Organic 9 Grain Bread, Organic Oats and Honey Bread, Organic Omega Flax Bread, Organic Sunflower Bread, Cinnamon Raisin Bars, Surviva Hot Dog Buns, Surviva Hamburger Buns.
Gluten is a protein that is found in wheat.
All products which contain wheat also contain gluten (spelt is genetically related to wheat and also has its own form of gluten), therefore all of our products have one form or another of gluten in them.
Spelt is ancient grain that has been grown by farmers for thousands of years. It belongs to the wheat family, but it is a completely different species than modern day wheat. Spelt has a very unique "nutty" flavor and is a highly nutritious alternative to traditional wheat grain. Some people who have allergic reactions to traditional wheat grain can tolerate spelt grain, however many people who have violent reactions to wheat will not be able to eat spelt grain. It is vitally important that you check with your doctor before trying spelt grain if you are allergic to wheat.
Yes, spelt grain has its own form of gluten. This spelt gluten is somewhat different from wheat gluten and thus some people with allergies to wheat gluten are able to digest spelt flour without any problems. However it is vital that you check with your doctor before trying spelt grains if you are allergic to wheat grains.
I am allergic to wheat. Can I eat spelt? This is a question that only your doctor may answer. Please note that people with Celiac’s Disease CANNOT eat spelt grain. It is vital that you check with your doctor before trying spelt grains if you are allergic to wheat grains.
Celiac disease is a condition in which there is a chronic reaction to certain protein chains, commonly referred to as glutens, found in many grains.
Can Celiac’s Disease patients eat spelt? No. Spelt grain can cause severe reactions in Celiac’s Disease patients.
NatureBake makes many breads that do not have honey. The following breads are vegan: Organic 9 Grain Bread, Organic Omega Flax Bread, Organic Sunflower Bread, and Organic Double Bran, Organic Stoneground Whole Wheat Bread.
What are “white flour” and “white bread”? Simply put, white flour is made when you take the germ and bran out of whole-wheat after it is ground. Technically, the flour is still wheat flour, but by removing the bran and the germ you remove most of the nutritional value. White bread is the bread that is made from white flour.
The bran and germ are the most nutrient rich part of wheat. They are removed in the refining process when whole wheat flour is turned into white flour.
What is the difference between organic and regular breads? Our organic breads use over 95% organic ingredients (the other 5% is the yeast and salt, of which only "all-natural" is available). The main difference between organic ingredients and non-organic ingredients is the way in which they are grown. Organic ingredients may at no time come into contact with chemicals, genetically modified organisms (GMO’s) or other non-organic varieties. By purchasing organic products you are buying products made with the most natural and earth friendly ingredients possible.
Do you use any artificial flavors or preservatives? NatureBake uses absolutely no artificial flavors or artificial preservatives.
Which breads are low in sugar? Our Double Bran Bread is a high fiber, low sugar bread. Each slice has only 1g of sugar and 3 grams of dietary fiber.
Which breads are high in fiber? Our Double Bran bread is our highest fiber bread.
Fiber is an indigestible complex carbohydrate found in plants.
Fiber is an important part of every diet. It greatly helps your digestive system and can help to prevent constipation and even colon cancer.
What does “Certified Chemical Free” mean? Certified Chemical Free means that our wheat has been lab certified to be 100% free of pesticides and other un-natural chemicals that can be present in many generic brands of wheat.
How well do NatureBake products freeze? NatureBake products can be frozen for extended life. Bread will generally keep for a couple months or more if kept well frozen. Freezing is a viable alternative to those who wish to store bread for long periods.
What is the shelf life of your products? The average shelf life of our bread is 7 or more days. The expiration date is written on the Kwik-Lok© that seals the bag. Our cookies stay good for over two weeks!
Polenta is ground up corn meal. Polenta hamburger buns are available only at the NatureBake bakery as overruns or as special orders.
Enriched flour is white flour which has had nutrients added to it. Without the enrichment process, white flour would have almost no nutritional value. Whole wheat flour does not need to be enriched because it is already a nutrient rich food.
What are hydrogenated oils? Are they in the bread? Hydrogenated oils are molecularly changed oils that are toxic to the body. The consumption of hydrogenated oils have been shown to cause many diseases including type II diabetes. NatureBake uses absolutely no hydrogenated oils in any of its breads.
Cultured wheat is made using a completely natural fermentation process similar to the process used to make natural yogurt. This produces a concentration of food grade organic acids that lower the pH of the bread and delays the formation of mold. This is a completely dairy free process and does not involve yogurt or any other form of animal product.
Do you use any corn syrup or high-fructose corn syrup? No! NatureBake does not use any corn syrup in any of its products!
Does NatureBake use Iodized Salt? No, NatureBake does not use any Iodized Salt.
What kind of yeast does NatureBake use? NatureBake uses non-GMO instant dry baker's yeast.
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