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Following cancer treatment, Davina became severely intolerant to gluten. Missing the beautiful, artisan breads she had always loved, she embarked on a quest to create a replacement for gluten that would allow her to make amazing breads just like the ones she’d always eaten. The only gluten free bread she could find was dry, sweet, crumbly and tasted of chemicals. Davina quickly came to realise the reason for this: it was just too difficult to make gluten free bread without adding fat, sugar and an array of additives to recreate the structure of “normal” bread. Or was it? She tried every recipe, read any paper and book she could find and finally went back to basics to discover the structure and function of wheat and gluten in order that she could emulate it using only natural ingredients. After a few months of intensive research and baking … creating things even the birds wouldn’t eat … she had finally discovered the Holy Grail of Gluten Free: beautiful bread that tasted so good you wanted to eat the whole loaf … and then ask for another. Winning The World Bread Awards three times and gaining 31 medals to boot, filled the team with a desire to share these artisan beauties with the world.
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Cindy Davenport, owner of Floral Studio & Gift Designs by Cinport in Florida, USA
Cindy Davenport, owner of Floral Studio & Gift Designs by Cinport in Florida, USA
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Following cancer treatment, Davina became severely intolerant to gluten. Missing the beautiful, artisan breads she had always loved, she embarked on a quest to create a replacement for gluten that would allow her to make amazing breads just like the ones she’d always eaten. The only gluten free bread she could find was dry, sweet, crumbly and tasted of chemicals. Davina quickly came to realise the reason for this: it was just too difficult to make gluten free bread without adding fat, sugar and an array of additives to recreate the structure of “normal” bread. Or was it? She tried every recipe, read any paper and book she could find and finally went back to basics to discover the structure and function of wheat and gluten in order that she could emulate it using only natural ingredients. After a few months of intensive research and baking … creating things even the birds wouldn’t eat … she had finally discovered the Holy Grail of Gluten Free: beautiful bread that tasted so good you wanted to eat the whole loaf … and then ask for another. Winning The World Bread Awards three times and gaining 31 medals to boot, filled the team with a desire to share these artisan beauties with the world.
