Ingredients

Flour is a finely ground powder made from grains, seeds, or roots, commonly used as a staple ingredient in cooking and baking. It serves as the base for a wide range of recipes, including bread, cakes, pastries, and sauces.

The most common type is wheat flour, which contains gluten, a protein that provides elasticity and structure to baked goods. Other varieties, such as almond flour, coconut flour, and rice flour, cater to specific dietary needs or flavor preferences.

At GraceDGrains, we take pride in offering flour made from ancient grains, celebrated for their rich nutritional profiles and robust flavors. Ancient grains have remained unaltered for centuries, retaining their natural goodness and providing an excellent source of fiber, protein, and essential nutrients.

Our commitment to traditional methods includes stone grinding, a process that preserves the integrity of the grain. Unlike modern high-speed roller milling, stone grinding keeps the germ, bran, and endosperm intact, ensuring a wholesome final product. This method also contributes to a lower glycemic index, as the flour retains its natural fiber and resists rapid spikes in blood sugar levels. By choosing stone-ground ancient grain flour, you’re not just embracing better health; you’re savoring the taste of tradition.

Sugar is a common source of sweetness in our diet, but not all sugars affect the body in the same way. Among the various types of sugar, fructose stands out as a unique option due to its low glycemic index.

Fructose, a naturally occurring sugar found in fruits, honey, and some vegetables, has a GI value significantly lower than other sugars like glucose or sucrose. This makes it a potentially better choice for those looking to manage blood sugar levels or maintain steady energy throughout the day. Unlike glucose, fructose is metabolized primarily in the liver and does not cause a rapid spike in insulin levels. As a result, it has less of an immediate impact on blood sugar.

At graceDgrains we prefer by far fructose and use it to replace sucrose in nearly all our recipes.

At graceDgrains we source our eggs from local organic farms at the base of the Jura mountains: the eggs come from chickens that are raised in more humane and natural conditions. They are typically free from cages and have access to outdoor spaces, allowing them to roam and forage, which contributes to healthier eggs.

Nutritionally, organic eggs are often richer in essential nutrients such as omega-3 fatty acids, vitamins A and E, and antioxidants. This is largely due to the chickens’ diet, which consists of organic feed free from synthetic pesticides, herbicides, and genetically modified organisms (GMOs). Additionally, organic eggs are free from antibiotics and hormones, ensuring that consumers avoid potential health risks associated with these substances.

At graceDgrains we prefer to use heavy cream over milk as they differ significantly in their nutritional profiles, which can impact their effects on blood sugar and the glycemic index. Heavy cream has lower carbohydrate content. Milk contains lactose, a natural sugar, which contributes to its higher glycemic index compared to heavy cream. Heavy cream, on the other hand, is predominantly composed of fat with minimal carbohydrates, making it a better option for those looking to manage blood sugar levels or minimize glycemic impact.

The high fat content in heavy cream also slows down digestion, which can further help stabilize blood sugar levels and reduce spikes. Also heavy cream contains less lactose than regular milk, making it a better option for those who are lactose intolerant.

The heavy cream we use is free of carrageenan (E407).

At graceDgrains we make our own butter using fresh, cold heavy cream, ensuring a natural and wholesome product. It is free from additives and preservatives and has a creamy, full-bodied taste.

At graceDgrains we have tested and retained vegetable oil as a valid option in may recipes: it helps retain moisture in baked goods, resulting in a softer and more tender texture and contributes to a smooth, uniform crumb structure, enhancing the overall mouthfeel of baked goods.

Compared to solid fats, vegetable oils often contain less saturated fat and more unsaturated fats, making them a healthier choice.

The only two chemical additives we use for baking are baking powder and baking soda, sourced from certified suppliers.

As our products are made to order, we do not use any preservatives in baked goods.

Our preferred food dyes are natural and we apply mechanical processes to obtain vibrant colors.

In order to meet specific client requirements, we may use commercial food coloring.

We are currently working on perfecting a homemade fondant recipe with natural ingredients only. As we are against experimenting with customers and make it a point of honor and trademark to deliver according to the highest qualitative standards, until then we will use commercial fondant.