RYE BREAD - AMARANTH & QUINOA

The sourdough gives it a proper tang instead of that flat, sad taste most wheat-free loaves have. Toasted with butter it holds up well and doesn't crumble apart like I feared, and the amaranth and quinoa actually add something texture-wise.

I was skeptical about a wheat-free bread being this satisfying, but the sourdough tang comes through beautifully and the quinoa adds a nice little crunch. It toasts up perfectly for my morning avocado, and the high fibre means I actually feel full until lunch.

The texture is hearty without being dense, thanks to those amaranth and quinoa seeds adding a nice bit of crunch in every bite. I've been having it toasted with avocado for breakfast and it actually keeps me full until lunch, which is rare for any bread I've tried.