These days we are more likely to be intolerant for gluten, dairy products, nuts, soy and so on. Gluten are also more difficult to digest by our metabolism. chambelland found the perfect way to let us enjoy bread and pastries without the difficult digestion part! Amazing no?
chambelland is the first Belgian organic gluten free bakery. They are not trying to reach only people with celiac disease but also people that are looking to eat less gluten (like me) or are looking to enjoy bread that digests more easily and that is more healthy.
But what is used to replace the gluten flour? chambelland uses mostly riceflour but also potato flour or tapioca flour.
Rice flour has less fats with a low glycemic index. The rice flour is a source of vegetable proteins and contains a big amount of complex glucides that are progressively liberated by our body. This will lead to a longer digestion process, a longer satiety and thus less cravings!
But this kind of bread is also a source of energy, full of fibers, antioxidants, vitamins and minerals. Because rice is poor in gluten this can be eaten without restriction by those who can't eat normal bread or pastries.
Some main signs of gluten intolerance:
So on Saturday morning we went for a little breakfast to discover this new place. We had the breakfast formula :
1 fresh juice - peach - abricot & grapefruit (A delicious combo btw!!!!)
1 hot drink - latte with vegetable milk for me, as usual
1 sugar bread with orange blossom - so so sooooo delicious & fresh
1 normal bread - we took with multi grains
It's so great to have a gluten free bakery in the centre of Ixelles. Especially with such a cosy dining area.
Great to start the morning with delicious bread and a good cup of coffee.
Avenue de l’Université, 42 - 1050 Bruxelles
Tél : +32 2 751 48 44