Enjoyment without restrictions should also be possible with bread & pastry. In times of increasing food intolerances and allergies we, as one of the first bakeries, have reacted to this fact. With full taste and full variety.
More and more people have to take care of special nutritional requirements. For Haubis, it is a matter of course to respond to these needs.
One of the special strengths of Haubis, namely our commitment to making bread by hand in the traditional way, is particularly useful in our gluten-free bakery. To produce fluffy bread that has the necessary bulk, gluten-free dough has to be quite soft and sticky when it is mixed. That means it is not entirely suitable for mixing completely by machine.
Gluten is a composite protein that is found in numerous kinds of cereal grain. There is gluten in the endosperm (seeds) of the grain kernels and that is one of the factors that makes them so ideal for baking. Gluten is found in wheat, rye, oats, barley, spelt, Kamut® (Khorasan wheat), einkorn wheat, emmer wheat and green spelt. The pseudo-cereals millet, maize, rice, amaranth, buckwheat and quinoa are gluten-free. Most people who are gluten-intolerant can also tolerate tapioca, soya beans, chickpeas and other pulses such as lentils.