Pâine

SourdoughStarter  ·  No known concerns

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

Water  ·  No known concerns

The most common ingredient in processed foods.

wheat  ·  No known concerns

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

PumpkinSeed  ·  No known concerns

Flat, oval seeds from pumpkins, eaten roasted as a snack or pressed for pumpkin seed oil.

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.

PoppySeed  ·  No known concerns

Tiny, crunchy seeds from the poppy plant, used in baking and as a topping for breads and pastries.

Millet  ·  No known concerns

Small, gluten-free cereal grain cooked like rice or ground into flour, a staple in parts of Africa and Asia.

WheatFibre  ·  No known concerns

Insoluble dietary fibre from wheat bran/stalks; some processed forms are gluten-free.

Potato  ·  No known concerns

Starchy root vegetable eaten boiled, baked, fried, or mashed, a staple food in many cuisines.

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).

WineVin  ·  No known concerns

Natural vinegar produced from fermented red wine. Contains trace grape polyphenols.