Health at Hambleton Bakery


Without initially intending to produce a ‘health food’ we have been gratified by the degree to which our clients have drawn our attention to some significant benefits discussed on our additional health pages.


Stoneground flour and traditional breadmaking processes maximise vitamins and mineral content in bread. In addition lactobacilli present in long fermentations improve the ‘availability’ of important minerals.

Modern roller mills remove the wheatgerm from the flour resulting in significant depletion of vitamins and minerals such as magnesium and zinc.


Coeliac disease is a serious reaction to gliadin a gluten forming protein present in wheat and (in smaller quantities) in Rye, barley and oats. It is generally treated by complete avoidance of gluten.

The fact that coeliac disease was first diagnosed in 1950 and that a much larger group complain of less severe forms of wheat intolerance, allergy, bloating or just mild discomfort leads one to wonder why this scourge has sprung up in a period when bread consumption has fallen more than half.

There is widespread concern that aspects of modern breadmaking, most likely the accelerated fermentation process, miss out an important transformative element in traditional long fermentations.

We do not claim that any of our bread is suitable for coeliacs but it is clear that a large number of our clients who cannot eat ‘factory bread’ can eat our bread.


The glycaemic index measures the speed at which a particular food raises blood glucose levels. Diabetics are well aware of the benefits of foods with a low glycaemic index which maintain stable blood glucose levels over many hours.  Sourdough and wholemeal bread have a low glycaemic index and processed white bread the highest.

We are very proud that a local School for boys with special needs is now one of our best clients for our loaves.