Good Grain Bakery: Exclusive interview with founder of Planet Organic’s new gluten-free, vegan bread range
Posted: 2 September 2016 | | No comments yet
Following our coverage of Planet Organic’s launch of the Good Grain Bakery range, New Food speaks exclusively to Tara Taylor, founder of the gluten-free, vegan bread product, to discuss the formation of the brand…
Following our coverage of Planet Organic’s launch of the Good Grain Bakery range, New Food speaks exclusively to Tara Taylor, founder of the gluten-free, vegan bread product, to discuss the formation of the brand. Read the full article here.
How was the idea behind Good Grain Bakery conceived?
Those who know me, know I have a sensitive digestive system. I always have to pay attention to what I eat and I actively enjoy reading the ingredient labelling of foods I myself purchase.
I started baking, conventional bread by hand a few years ago before splashing out on a breadmaker. I initially overdid it a little with the breadmaker and it made me feel unwell, so thought I would do an experiment with a gluten-free loaf. I didn’t want to give up baking fresh bread because I was not happy with the chemical filled gluten free options currently on the market. That’s when I started my mission. It took over my life. I gave up sleep to try and crack the next loaf or recipe. I’d get a brainwave in the middle of the night and run downstairs and put the idea and theory to the test.
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My eldest daughter’s best friend has coeliac disease along with being severely allergic to eggs and other ingredients commonly used in most gluten-free bread. I started providing her with weekly bread and it made her very happy. I wanted to share this happiness with others looking for real gluten-free bread – I felt I had solved a massive problem prevalent in gluten-free bread making.
What makes Good Grain Bakery a unique range?
We use solely organic ingredients to make fresh, wholesome bread, without the use of gluten, nor any of the listed main 14 allergens. Nor do we use chemicals in our process, such as Hydroxypropyl Methyl Cellulose (HPMC), Carboxyl Methyl Cellulose (CMC) or Glycerin.
How did you come into partnership with Planet Organic?
Planet Organic and Good Grain Bakery share the same ideology with regard to the ethics of high quality, natural and organic food. I decided to send them some samples and they responded enthusiastically and it took off from there.
What are the future plans for this exciting brand?
We have lots of exciting opportunities and new product developments in the pipeline including more than just bread. The crucial point for us is to maintain consistently high standards with our bread products so as not to compromise quality for our loyal customer base.