Gleba
Alentejo Durum Wheat Bread
With a lower glyceamic index and mild acidity: a more balanced otpion
The Alentejo Durum Wheat Bread is rooted in the traditions of a region where bread has always been central to its identity. Made with durum wheat, a variety historically adapted to the hot, dry climate of the Alentejo, this grain stands out for its higher protein content, lower glycaemic index, and overall nutritional value.
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Usually ready in 1 hour
The Alentejo Durum Wheat Bread is rooted in the traditions of a region where bread has always been central to its identity. Made with durum wheat, a variety historically adapted to the hot, dry climate of the Alentejo, this grain stands out for its higher protein content, lower glycaemic index, and overall nutritional value.
The region’s water stress produces a harder grain, resulting in a bread that leads to a slower release of sugars into the bloodstream and contains more resistant starch. The result is a loaf with a moist, tighter crumb and air pockets, a caramelised, crisp crust, and a milder acidity compared to the Barbela Wheat Bread.
More than just a loaf, it is a distinctive addition to the Gleba range, a tribute to durum wheat and to the cereal-growing heritage of the Alentejo.
It’s even better with
Gleba is a return to our roots and to the cereals grown in our soils, with traditional and sustainable varieties.
