Why our gluten-free sourdough bread is a healthier alternative
Whole grain gluten-free as a base
Daily bread should be tasty, nutritious, and satisfying. That's why at Happy Belly, we don't choose starch as the main ingredient, but whole-grain gluten-free grains such as buckwheat, millet, sorghum, teff, brown rice, and flaxseed. These natural raw materials provide fiber, protein, and minerals and are always at the top of our ingredient list. Only a small amount of potato starch is added, so that the balance between structure and nutritional value is optimal.
Simple and pure ingredients
Our recipes are deliberately short and transparent. We do NOT use yeast, E-numbers, preservatives, bread improvers, flavorings, aromas, fats, or oils. What you will find in our bread: whole grain flour, psyllium fiber, water, and salt. Wherever possible, we choose organic raw materials, because if you choose a healthier option, it starts with the ingredients.
Gluten-free sourdough, flavor with depth!
Happy Belly is one of the few bakeries in the Netherlands that makes truly gluten-free whole-grain sourdough bread. The fermentation process with sourdough provides a rich taste, better digestibility, and a longer shelf life, without additives. This makes the bread not only nutritious but also artisanal and unique within the gluten-free range.
Why 'whole grain' matters
The term whole grain is legally protected and may only be used if the product is made from the entire grain kernel. At Happy Belly, we do not add starch to 'stretch' the bread. This gives you a bread that is wholesome and nutritious, with all the fiber, vitamins, and minerals naturally present in the grain kernel. This way, gluten-free bread becomes not an alternative, but a complete basis for your daily diet.