Theomomo – Unique Sourdough Bread Made With Three Different Types of Grains
Christine James’s journey into the world of allergen-friendly baking began more than a decade ago with the health struggles of her firstborn son. Facing challenges with gluten and dairy intolerance, she embarked on a mission to create delicious food that could be enjoyed by her son without discomfort. A major turning point came in 2021 with the birth of her third son, Theo, who suffered a severe allergic reaction from baby food rusk that led to the diagnosis of multiple food allergies. This harrowing experience propelled Christine to elevate her allergen-free baking to a whole new level, leading to the birth of Theomomo.
At the heart of Theomomo is the belief that nobody should feel like they are missing out on delicious baked goods due to dietary restrictions. What sets Theomomo apart is Christine’s dedication to creating allergen-friendly treats that are not only safe to consume but also bursting with flavor and character. The bakery’s signature product, Rice Bread, pays homage to the gluten-free movement in Japan, where rice flour bakes have become a celebrated alternative. By sourcing premium rice flour from Japan, Christine ensures that each loaf of bread delivers a texture remarkably close to traditional wheat bread while offering a versatile option for various culinary creations.
One of the key principles that guide Theomomo’s baking philosophy is to let the natural qualities of alternative grains shine. Beyond rice flour, Christine incorporates a variety of grains like millet, sorghum, oats, buckwheat, teff, and brown rice into her recipes. By embracing these diverse ingredients, Theomomo’s offerings go beyond mere wheat substitutes, providing customers with a rich and satisfying culinary experience.
A standout feature of Theomomo’s offerings is its sourdough bread, made with a dynamic blend of three grains carefully fermented to create a robust and tangy flavor profile. This blend of tradition and innovation results in sourdough loaves that boast a depth of texture and taste, appealing to a wide range of palates. By prioritizing certified gluten-free and organic ingredients, as well as meticulous sourcing practices, Christine ensures that every bake from Theomomo meets the highest standards of quality and taste.
Despite being in the early stages of launching Theomomo, Christine has already garnered a following by sharing her journey on Instagram. By taking a methodical and deliberate approach to introducing her allergen-friendly bakes to the market, she is setting the stage for a business that is not just about selling products but also about creating a community of individuals who can indulge in truly great bread, regardless of their dietary needs.
