Paine Toast

wheat  ·  No known concerns

Cereal grain milled into flour for bread, pasta, and baked goods. Contains gluten.

RyeFlour  ·  No known concerns

Cereal grain containing gluten. Used to make dark rye bread, rich in dietary fiber.

Oats  ·  No known concerns

Whole grain cereal rich in soluble fibre (beta-glucan).

SpeltFlour  ·  No known concerns

Ancient wheat variety containing gluten. Highly nutritious alternative to modern wheat.

Flaxseed  ·  No known concerns

Small oilseed rich in fiber and omega-3 fatty acids (ALA), eaten whole, ground, or as flaxseed oil.

SunflowerSeed  ·  No known concerns

Seeds of the sunflower plant, eaten roasted as a snack or pressed for sunflower oil.

SourdoughStarter  ·  No known concerns

Live fermentation culture of wild yeast + lactobacilli used to leaven bread.

SesameSeed  ·  No known concerns

Small oilseeds with a nutty flavor, used whole, ground into tahini, or pressed for oil. Contains sesame allergen.

Malt  ·  No known concerns

Barley grain sprouted and dried to make a natural sweetener and flavoring. Used in bread, beer, and breakfast cereals; contains gluten.

Spices  ·  No known concerns

General term for dried plant-based seasonings such as pepper, cumin, or cinnamon, used to flavor dishes.

Water  ·  No known concerns

The most common ingredient in processed foods.

sunflower oil  ·  No known concerns

Vegetable oil pressed from sunflower seeds, commonly used for cooking and frying due to its light flavor.

Yeast  ·  No known concerns

Single-celled fungus used to ferment dough for bread and beer, or as a nutritional supplement (nutritional yeast).