Bread is a universal symbol of sharing and community, but it can also be a delicate subject for people with gluten intolerance, celiac disease, or a preference for eating clean. Luckily, passionate cooks are developing delicious clean bread alternatives with ingredients like almond flour, flax seeds, cassava flour, and psyllium husk.

Barbara Zeiss, Founder and CEO of Plantiful Kitchen, is on a mission to redefine baked goods with superior ingredients. Growing up in Germany, she developed a deep connection to the origins of food and was nurtured by her parents to learn where food comes from and how it's prepared. This connection with food, combined with the Germans' unwavering love for bread, sparked the idea of Plantiful Kitchen. Barbara shares her journey of relocating to the U.S. and seeing the stark differences in ingredient quality. This exposed the unsettling truth about the harmful additives and depletion of fiber in traditional bakery products that affect both health and the gut.

In this episode, Barbara talks to Jen about how she creates gut-friendly bread and treats that kids and adults love, the role of fiber in gut health, and the benefits of using superior ingredients in her recipes. 

Key Takeaways

Quotes

[04:30] - “Since the food industry is getting bigger and everything is about making money, making things cheaper, doughs, additives, and cheaper ingredients are making their way into foods everywhere around the world.” ~ Barbara Zeiss

[07:22] - “That's how we came up with the name Plantiful Kitchen because it’s full of plants and we literally make it at our kitchen in Carlsbad.” ~ Barbara Zeiss

[14:16] - “When you eat the baked goods that have all the fiber removed essentially, it destroys all the healthy gut bacteria.” ~ Barbara Zeiss

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