Peetz S.M.A.R.T. Bread

Introducing Peetz S.M.A.R.T. Bread: Healthier delicious and more Nutritious than all Gluten / Allergen-Free Options, the taste and texture will blow your mind.

Inspired by my daughter, who like me is intolerant to gluten and dairy, this was my first recipe in 2012. When she was 2, she walked around my bakery eating the centres of this bread.

Imagine enjoying fresh, soft, squishy sandwiches like everyone else,  that are NUTRITIOUS, Low-Starch, Allergen-Free, made from bread that nourishes your body with more than 21 digestible Vitamins and Minerals, 2g of fibre and protein and only 1g of sugar, in a 39g slice. All from the energy and power of nature’s superfoods and ancient whole grains.

Peetz S.M.A.R.T. Bread is more nutritious than all competing gluten / allergen-free options and most wheat flour products.

Except for egg, Peetz S.M.A.R.T. Bread is ALLERGEN-FREE with NO Gluten, Corn, Soy, Casein (Dairy), Nuts, Peanuts, Legumes or Pulses.

LOW-STARCH with NO Corn, Potato, Modified Starches or white rice.

By: Registered Holistic Nutritionist Peter de Hoog from Peetz

S.M.A.R.T. Blend NUTRITIOUS, Low-Starch, Allergen-Free, one-to-one, all-purpose flour
S.M.A.R.T. Blend NUTRITIOUS, Low-Starch, Allergen-Free, one-to-one, all-purpose flour

S.M.A.R.T. Blend

NUTRITIOUS, Low-Starch, Allergen/Gluten-Free, one-to-one, all-purpose flour.

(SorghumMilletArrowroot, brown RiceTapioca)

The first and only 60% Superfood & Ancient Whole Grain, NUTRITIOUS, Low-Starch, Allergen-Free, one-to-one, all-purpose flour.

Corn, soy, wheat and rice have saturated North America for too long. They are altered by science, either stripped, processed, refined, bleached, modified, genetically modified, pasteurized or synthetically enriched.

Gluten-free bread and flour alternatives consist mostly of corn, potato, modified starches, and white rice, which provide NO nutritional value and are absorbed in the body as sugar. Subsequently, why gluten-free options have the nutrition profile of a biodegradable packing peanut and the taste and texture of cardboard, starches are heavy and sit in our stomachs like a bricks.


This contributes to a leaky gut and the sensitivities, intolerances, autoimmune and inflammatory bowel diseases that stem from it. Like Celiac, Rheumatoid arthritis, Ms, Lupus, Chrone’s, Colitis and IBS. I created Peetz S.M.A.R.T. Bread to be NUTRITIOUS, Low-Starch, Allergen-Free

and better help people like me, deal with their leaky gut.


We are healthiest and strongest when closest to nature, this certainly could not be truer than with food. Nature created us to absorb her bounty, NOT synthetic vitamins and minerals created in a laboratory.


S.M.A.R.T. Bread the first and only nutritious, low-starch, allergen-free bread

Peetz S.M.A.R.T. Bread

Peter founder of Peetz
The first and only NUTRITIOUS, LOW-STARCH, GLUTEN/ALLERGEN-FREE bread that provides more than 21 essential nutrients, digestible vitamins and minerals, 2g of Protein, 2g of fibre, 1g of sugar in a 39g slice, naturally from the energy and power of Nature's finest superfoods and ancient whole grains making it healthier, delicious and more nutritious, than ALL Gluten/Allergen-free options, and provides more nutrients than ALL enriched wheat flour bread sold.
Course Breakfast, Lunch, Side Dish, Snack
Cuisine American, Canadien


  • 1 5q Stand Mixer you will want the power of a stand mixer
  • 1 Scale for accuracy a digital food scale is essential
  • 1 Measuring cup with spout to measure the water and slowly pour it into the center of the paddle while the douigh mixes
  • 1 Small bowl to measure the eggs, oil and apple cider vinegar
  • 1 Coffee Grinder, Food Processor,or blender To make sure your bread is as soft and fluffy as possible, I use the coffee grinder to make sure the oat brand and psyllium is finely ground
  • 1 Bread Pans I use "el-cheapo deluxe" from dollar-tree, smaller than a standard 1-pound loaf pan.


Dry Ingredients

  • 236 grams Peetz S.M.A.R.T.  Blend NUTRITIOUS, Low-Starch, Allergen-Free, One to One Flour
  • 14 grams Oat Bran Rice bran can be swapped instead of Oat bran, but oat bran is more nutritious and why i choose to use it. Bob's red mill has gluten-free oat bran
  • 14 grams Psyllium Fiber
  • 22 grams Yeast Quick rise yeast Only one rise in GF breads
  • 20 grams White Granulated Cane Sugar
  • 1.9 grams salt
  • 4 grams Xanthan Gum
  • .5 grams Ascorbic Acid Ascorbic Acid is one element of vitamin C and also helps with more acidity and shelf life


  • 108 grams 2 x (X- Large eggs)
  • 81 grams Sunflower Oil Sunflower Oil is high in Vitamin E or tocopherols which help stabilize the fat and provide additional shelf life. Olive provides a nice flavour. Canola can also be used,and if nothing else.
  • 7 grams Apple Cider Vinegar acid lightens up the dough
  • 285 grams Warm Water room temperature tepid water


  • Accurately weigh out all the dry ingredients using a digital scale. Blend all of them on low speed (2) for 5 to 10 mins, while measuring and preparing the wet
  • Use the coffee grinder, food processor or blender to make sure the oat bran and psyllium husk are ground as fine as possible.
  • Prepare your proofing/resting area, Empty your bun or bottom drawer of the oven.
  • Using the small bowl, weigh out the apple cider, oil, and eggs and set aside, warm the eggs to room temperature by resting them in hot water while preping the recipe
  • Add the egg mixture to the dry, while blending on low speed. This will create lumps in the dry mixture
  • Continue blending on low speed, using the spouted measuring cup, slowly add the water to the center of the mixture. Too fast and it will swish out of the bowl and make a mess, take your time.
  • Once the water is incorporated, it will be thick and lumpy, mix on high speed for 5 minutes.
  • While it is mixing, spray your bread pans with cooking spray, ensuring they are well sprayed. I use parchment in the middle of the pan and spray on the ends to avoid sticking.
  • Once the mixing is done, add the dough to the bread pan. I use a smaller pan, I bought from Dollar Tree,
  • Be sure to use lots of warm water on your hands as you pat and push the dough into the corners and smooth the top, using your wet fingers along the edges of the pan shape the dough into a log in the middle of the pan with space all around.
  • Proofing, this step is different than making gluten/wheat breads. It is more about resting the bread than proofing, your space does not need to be as warm as when you make gluten bread, a tad warmed than room temperature, try to rest them long enough to double or even grow 2/3 in size, just peaking a little above the rim of the pan approx 35 to 45 mins, the slower and longer the proofing the better the inside crumb of the bread.
  • Bake at 375℉ for 35 to 40 minutes, when you tap the top with a soup spoon there should be a hollow sound when they are done.
  • Remove the bread from the pans and let cool on wire mess rack for 60 mins before slicing.
  • With the sunflower oil and ascorbic acid, you should 3 to 5 days on the counter before they mildew.
Keyword allergen-free, bread, gluten-free, Healthy, Low-starch, nutritious, sandwich
Tried this recipe?Let us know how it was!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating