Our bread mixtures offer a new spectrum of flavors and up to 30 % (by type) of valuable non traditional crops, which is something exceptional in the European and American markets. Not only rare flours but also sprouts and a rich content of seeds can be found in our blends.Basically, we do not work with deproteinated wheat starch, thus our mixtures are suitable for those suffering from celiac disease as well as for allergic people and people with NCGS (Non-Celiac Gluten Sensitivity) which is a very large and still growing up the group of population. We do not use soy flour and soy lecithin was replaced with sunflower lecithin in all the mixtures.Recipes have been developed in collaboration with a specialized research food processing facility. Our mixtures are perfectly functional even without the use of any fat. However, the fat can be added per individual user´s preferences to obtain later crumble. Baking from our mixtures is easy. Baked bread can be frozen after cooling, after preserving its quality.