مطبخان. ليس مطبخاً واحداً أبداً.

خبز، من قديم الزمان.

تحتوي اثنان وستون بالمائة من طلبات LUVF على الخبز. هكذا يعثر علينا معظم الناس، وهو الشيء الذي أمضينا تسع سنوات في إتقانه — يخمر ببطء، ويخبز على دفعات صغيرة، في أيام محددة، وفي منشأة لم يدخلها الغلوتين قط.

منشأة خالية من الغلوتينلا خميرة تجاريةمخبوز حسب الطلبصنع في الكويت
تسوق التشكيلة →9 منتجات
72hSlow fermentation
4Ingredients
0Additives
2Separate kitchens
الخبز المسطح الكلاسيكيخبز مسطح بالسمسم الأسودأرغفة صغيرة خالية من الغلوتين
مطبخ خالٍ من الغلوتين، بلا زيوت بذور، بلا سكر مكرر، مخبوز على دفعات صغيرة، صنع في الكويت·مطبخ خالٍ من الغلوتين، بلا زيوت بذور، بلا سكر مكرر، مخبوز على دفعات صغيرة، صنع في الكويت·
لماذا يهم

ما الذي يجعل هذه مختلفة.

01

Two kitchens. Never one.

Our gluten-free bakery has always been exactly that — a separate, dedicated, zero-gluten facility. No shared ovens, no shared air, no shared flour dust. When we started baking wheat sourdough and einkorn we did not move them in beside it. We built somewhere else. If you are celiac, nothing has changed for you. That was the whole point.

02

Time instead of additives

A long ferment does the work that dough conditioners, gums and commercial yeast normally do. It costs us three days per batch and it is the reason the ingredient list fits on one line.

03

Baked on set days

We bake to order rather than to a shelf. Choose your bake day at checkout and the loaf is made that morning — which is also why we sell out rather than discount.

04

Bran, barley and whole grain

Whole grains keep the bran and germ, and with them the fibre, B vitamins and minerals that white flour leaves behind. Barley in particular carries beta-glucan, the soluble fibre most studied for cholesterol and blood sugar.

أسئلة.

Is any of this safe for celiac disease?
Everything baked in our zero-gluten facility is, and it is labelled as such on each product. Our wheat sourdough and einkorn breads are made in a separate building and are not gluten-free — they are labelled that way too, plainly.
How do bake days work?
Pick the day you want at checkout and it appears on your order. We bake that morning and deliver the same day. Order at least a day ahead.
How long does it keep?
Three to four days at room temperature in paper, or slice it and freeze it on day one — sourdough toasts from frozen better than any other bread.
Why is fermented bread easier to digest?
The long ferment lets wild bacteria break down some of the starches and much of the phytic acid before baking. Less of that work is left for your gut, and the minerals in the grain become more available.

كل كما نأكل.

كل شيء هنا مصنوع في مطابخنا الخاصة، من منتجات مزارعنا الخاصة والمزارعين الذين نتعامل معهم منذ سنوات. لا شيء لا نطعم به عائلتنا.

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