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.
Taste Test
We tried 2 of Theomomo’s offerings – the Caprice Sourdough Pizza and the Cranberry Raisin Sourdough bread.
The Caprice Sourdough Pizza smelled great the moment we opened it up, even though it wasn’t hot by the time it reached us. The portions of each topping was on point, perfect balance of sweet, sour and salty. After reheating according to the instructions on the box, it smelled even better and tasted almost like a regular pizza. The only thing is that the crust was a little drier than regular pizza but looking at the ingredients, that should be expected. For those who have allergies, this is a fantastic alternative that is almost as good as a regular pizza.
The bread tasted pretty good, with the sweetness of the cranberries and raisins shining through. Like the pizza, it’s a little bit drier than typical sourdough bread. It doesn’t seem to get crispy like regular bread except on the crust, but toasting it and slapping some butter on it made it incredibly delicious regardless.
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.
