Your code

Your personal code gives your clients free UK delivery on a first order of £25 or more, and earns you a £6.95 loaf credit every time it is used. Don't have one yet? Email Em, emily@knifeandforkbakery.co.uk, with the name you'd like on it.

A line you can paste (newsletter, resource sheet, handout)

A gluten free bread I'm happy to recommend: The Bakery by Knife & Fork, a dedicated gluten free bakery in Oxfordshire that bakes to order and posts the day it's baked. Their Seedy Sourdough is high in fibre with under 0.1g sugar per 100g. Use code {YOUR-CODE} for free UK delivery on a first order of £25 or more (I receive a small credit when you use it): knifeandforkbakery.co.uk

Swap {YOUR-CODE} for your code. If you post about a loaf we sent you, you can tag us on Instagram @bakerybyknifeandfork.

Bio to copy

Short (for a resource list)

The Bakery by Knife & Fork is a dedicated gluten free bakery in Deddington, Oxfordshire. Tanya started it for her own coeliac family, and every loaf is baked to order and posted the day it is baked, UK-wide. Served at The Fat Duck, stocked by Daylesford, and rated 4.79 from over 1,400 reviews.

Long (for a newsletter or blog)

The Bakery by Knife & Fork is a dedicated gluten free bakery in a farmyard in Deddington, Oxfordshire. No wheat flour has ever entered the building. Tanya started the bakery for her own coeliac family, because the bread they wanted simply wasn't available, and her family still eats it every day. Everything is baked to order in small batches, Monday to Thursday, and posted the day it comes out of the oven so it arrives fresh the next day. The range is built on sorghum, buckwheat and millet flours, seeds, psyllium and flaxseed, with three sourdough loaves raised on the bakery's own starter. Six loaves are high in fibre, and the Sourdough, Seedy Sourdough and Farmhouse have under 0.1g of sugar per 100g. Full ingredients are on each product page, and fibre and sugars per loaf are on the practitioner page. The bread is served at The Fat Duck, stocked by Daylesford, and the Rosemary Focaccia holds a Great Taste award. Customers rate it 4.79 out of 5 from over 1,400 reviews. Orders are delivered UK-wide, and subscribers can skip, pause or swap loaves at any time.

The facts we stand behind

Use these as written. We only make nutrition claims where the GB rules allow them, and we'd ask you to do the same.

Talking about fibre, fermentation and sugars

Copy you can use when clients ask about blood sugar or gut health. It sticks to composition, published nutrition and the general research, because the loaves have not been tested for glycaemic index. Your professional judgement fills the rest; ours can't.

Fibre and sugars (paste)

Most gluten free bread starts from refined starches. The Bakery by Knife & Fork builds its loaves on sorghum, buckwheat and millet flours with seeds, and binds them with psyllium husk and flaxseed rather than gums. Six of the loaves are high in fibre (6g or more per 100g): Seedy Sourdough, Seedy Farmhouse, Seedy Quinoa, Buckwheat & Poppyseed, Turmeric & Cumin and Apricot & Pumpkin Seed. The plain Sourdough, Seedy Sourdough and Farmhouse each have under 0.1g of sugar per 100g, and nothing in the range has added refined sugar.

Fermentation and freezing (paste)

The three sourdough loaves are raised on the bakery's own starter and long-fermented, with no baker's yeast. Sourdough fermentation has been studied for its effects on how bread is digested; the bakery has not had its own loaves tested, so treat the general research as context rather than a claim about these loaves. The house method is to slice and freeze on arrival and toast from frozen, which is also the method used in the freeze-and-toast studies on bread.

Gut health (paste)

If you talk about gut health with clients, the facts to lean on are the fibre figures above, the seeds, and the psyllium and flaxseed in every loaf. The bread is baked, so it is not a source of live cultures, and the bakery does not describe it as one.

The research, if you want to cite it

• Poutanen K, Flander L, Katina K. Sourdough and cereal fermentation in a nutritional perspective. Food Microbiology 2009;26(7):693–699. A review of how sourdough fermentation changes bread, including postprandial glucose responses in studies on wheat and rye breads.
• Burton P, Lightowler HJ. The impact of freezing and toasting on the glycaemic response of white bread. European Journal of Clinical Nutrition 2008;62(5):594–599. Freezing then toasting lowered the glycaemic response of white bread in that study.

Please don't say

"Low GI", "slow release", "doesn't spike blood sugar", "good for your gut" or "probiotic" about these loaves. None of that has been measured or authorised, and it would put your name next to a claim we can't back.

Logo

Please use the logo as supplied, on a plain background, and don't stretch or recolour it.

Logo, black on light
PNG, 1151 × 511, transparent · open full size

Logo, white on dark
PNG, transparent · open full size

Photos

Free to use when you're talking about us. Tap a photo to open it full size, then save it. Please credit The Bakery by Knife & Fork where you can.

Seedy Sourdough, sliced
1200 × 979, landscape · open full size

Sourdough loaf
893 × 1200, portrait · open full size

Large Sourdough, sliced
900 × 1200, portrait · open full size

Seedy Farmhouse
893 × 1200, portrait · open full size

Buckwheat & Poppyseed
892 × 1200, portrait · open full size

Rosemary Focaccia
893 × 1200, portrait · open full size

Loaves on the shelf
1600 × 900, wide · open full size

Focaccia on the cooling rack
1600 × 900, wide · open full size

Loaf with slices, ready to freeze
1200 × 1800, portrait · open full size

Apricot & Pumpkin Seed, styled
1198 × 940, landscape · open full size

Taster selection, square
4071 × 4071, square (print quality) · open full size

Tanya and the team (black and white)
540 × 382, small, web only · open full size

Need something else?

A photo of a specific loaf, a printable card for your waiting room, a guide under your name: ask Em, emily@knifeandforkbakery.co.uk, and we'll make it.