Look at everything our bread has. That is why we say it’s a superfood.

Teff is Panteff’s star ingredient. Teff is a gluten-free cereal native to Ethiopia that maintains its original biological structure and has a comprehensive nutritional profile.

Its high protein quality comes from the large amount of essential amino acids it contains and its tiny gluten-free proteins, which make it easy to digest. Its complex carbohydrates provide efficient slow-burning energy and help you feel full longer. Teff’s carbohydrates are metabolised in your colon, acting as a natural prebiotic, aiding your intestinal metabolism and helping make you more regular. Teff has a wide variety of vitamins and a powerful mineral profile (calcium, phosphorus, manganese, iron, copper, magnesium and zinc); the exact figures vary, depending on the teff strain and where it was grown.

When picking your base flour for a gluten-free bread, you’ve got to choose carefully. At Panteff we’ve chosen rice as our main grain, since it’s naturally gluten free and easily digested and its nutrients are easily assimilated. Rice is a digestion-friendly cereal that won’t change your body’s natural gastric protection or trigger inflammation. It’s also got plenty of food energy.

This is a vegetable fibre with a high water-retention capacity.

It has a very high fibre content, since it’s 97% basically insoluble fibre. It’s a non-fermentable fibre, so it’s practically calorie free. It contains no gluten either, so it’s perfect for our bread.

Bamboo fibre acts as a 100%-natural, totally safe wetting agent. It’s also a new essential binding agent in our new Panteff.

You don’t usually find a lot of bamboo fibre in the food industry, but we’ve discovered that it’s a nutritional improvement, since it provides fibre. Bamboo fibre not only helps keep our bread moist, but it provides additional insoluble food fibre, which does even more to help your digestion.

Health and nutritional quality are first and foremost for us. Panteff’s fat content comes exclusively from high-quality EVOO certified as having been produced in the Bajo Aragón region of Spain. As well as helping enrich the dough and its structure, EVOO boosts Panteff’s nutritional quality.

According to the Mediterranean Diet Foundation, extra-virgin olive oil is rich in vitamin E, beta-carotenes and monounsaturated fatty acids, such as oleic acid, which means it helps protect your heart.

At Panteff we’re as transparent as water, and there’s nothing more transparent than water purified by osmosis. That’s why we make our bread with water treated by this completely chemical-free process. Water free from pollutants and toxic substances. Unlike normal water, water purified by osmosis is not overladen with fluoride, chloride, heavy metals like lead or unwanted lime. It’s pure water only, so nothing builds up in your body.

Reishi, the king of mushrooms. Used in traditional Chinese medicine, it has endless beneficial applications.

We’ve selected this ingredient for its high nutritional value and its phytochemical composition. Chief among its nutrients are its polysaccharides, such as beta-glucans (bioactive compounds that have been shown to act on the immune system) and its peptidoglycans, which research shows contribute to the structural formation of cells.

Reishi contains other bioactive compounds, too, such as terpenes, which studies link to a powerful antioxidant effect, the inhibition of inflammatory substances and cell protection. It also contains sterols, which research shows block the absorption of cholesterol and have liver-protecting properties.

This interesting mushroom is also rich in vitamins and minerals and has a wide range of amino acids.

Ginger is an ancient natural remedy. Originating in Southeast Asia, it’s been used in different cultures over the centuries for its medicinal properties.

Ginger root is said to have many benefits. It’s a very good source of vitamins A, C, B1, B2 and B6 and is also rich in minerals such as calcium, potassium, iron, manganese and phosphorus.

It also contains essential oils, such as gingerol, associated with anti-allergenic, anti-inflammatory, carminative and antioxidant properties. Among other benefits, gingerol helps alleviate gastrointestinal discomfort.

Nettles, the “weed” with medicinal properties. Nettles contribute calcium, magnesium, iron and manganese. They’re also significant for their content in vitamin A, vitamin B2, folic acid and vitamin K.

Nettle leaves and roots have been used for thousands of years for their well-known diuretic properties. They also help protect your stomach, boost bile production and improve digestion.

Salt? Make it whole and unrefined. Every last ingredient counts at Panteff. Himalayan salt is an exclusive, whole, unrefined salt from Pakistan. It’s considered the purest salt on the market, free from toxic substances and contaminants.

A salt rich in minerals such as calcium, potassium, magnesium, sulphur oxide, iron, manganese, fluoride, iodine, zinc and chrome. It also has 84 essential components that are good for you.

Because it’s not been chemically processed, pink Himalayan salt is not like common table salt. Conventional salt is purified as much as possible to leave just sodium chloride, so it loses all its nutrient value. Far from being beneficial, refined salt contributes to inflammation and can affect the way your organs and systems function.

They’re only a small ingredient, but they’re big nutritionally.

Chia seeds are a great nutritional perk, because they barely have any calories but contain a great deal of nutrients. They have a large quantity of fibre, omega-3 fatty acids, B vitamins, zinc, phosphorus and potassium. All of this helps improve your digestion, strengthen your bones and give you lots of energy.

Poppy seeds are rich in protein, fibre, calcium and other components, such as potassium, phosphorus and iron. Various studies link their nutritional profile with antioxidant properties.

Pumpkin and sunflower seeds have a high content in fibre/fiber and minerals like phosphorus and zinc. They’re also associated with an antioxidant effect.

Flax seeds are often used in healthy cooking. They’re high in omega-3 fatty acids, which help correct any imbalance of omega-6 fatty acids, thus preventing inflammation. They contain lignans, too, which are known for their digestive benefits and antioxidant effects. Flax seeds have mucilage, which dissolves in water, creating a gel that is beneficial for your gastrointestinal tract. They also have useful vitamins, such as vitamin B1.

Yes, we use vinegar in our bread. A small amount of natural apple vinegar is used to make Panteff. This ingredient has been shown to improve the texture, making the holes in the bread more uniform and slightly larger thanks to vinegar’s contribution to the fermentation process. Vinegar is also a good natural preservative and extends the bread’s shelf life, keeping it mould-free for longer.

Panteff’s careful fermentation and proofing process is key. It combines a number of significant variables, like the amount of yeast we use, rising time, temperature, environmental humidity and avoidance of exposure to air currents. This is a critical stage that shapes not only the bread’s technical parameters, but its ultimate appeal to your senses as well.

Xanthan gum is a natural product produced by the fermentation of carbohydrates thanks to the bacteria Xanthomonas campestris.

It’s commonly used in gluten-free dough because it compensates for gluten-free flour’s inability to form what we call the "viscoelastic network", which maintains the structure created by fermentation. Xanthan gum improves the volume, structure and holes inside each loaf.

A great contribution to the dough. Sunflower lecithin is used as an emulsifier in baking and sweets worldwide.

As the dough is mixed, it forms an emulsion. Sunflower lecithin helps stabilise the emulsion, plus a lot more. It also improves the physical properties of the dough; for example, it traps air in the dough during mixing, helps the dough stick together, delays starch gelatinisation, improves the volume and improves the crumb texture. And it also helps keep the bread fresh longer.

Potassium sorbate is used as a natural preservative in baking because it helps prevent mould, yeasts and aerobic bacteria.

It does not change the way food tastes, smells or looks.