Golden millet (Pregel) – Maximum digestibility & delicate taste

Golden millet is naturally lectin-free and gluten-free . At TOBIO, however, we go a step further: Our golden millet is "pregel" (pre-gelatinized). This special thermal process gently pre-processes the millet's starch. The result is significantly improved digestibility and a particularly delicate, mild flavor without the bitter notes typical of millet.

The TOBIO advantage: Thanks to its Pregelatinized properties, the millet in our baking mixes optimally binds liquid, ensuring an elastic, moist crumb. It provides valuable silica and minerals in a form that the body can easily absorb – ideal for regenerating the intestinal barrier .

TIP:

Golden millet cooked in a pressure cooker is a great breakfast for the whole family.

From the cradle of humanity

Sorghum – The ancient ancient grain

Sorghum (also known as black millet) is a true ancient grain. Unlike modern wheat or corn, it contains no prolamins that could damage the intestinal lining. It is rich in antioxidants and fiber, making it an ideal energy source for an anti-inflammatory diet .

The TOBIO advantage: We only use certified organic sorghum, which is finely ground to ensure your baking results remain airy and mild in taste.

TIP:

The large grains of sorghum millet (unground but hulled) are ideal as a base material for risotto or casseroles.

The secret of the cassava tuber

Cassava (cassava) – The lectin-free power root

Cassava is the basis of our baking mixes. Why? Because the root is naturally completely free of cereal lectins. It provides resistant starch , which can act as a valuable prebiotic in the large intestine without irritating the intestinal barrier.

The TOBIO advantage: Our cassava is ground extra finely to retain its natural binding power – perfect for elastic doughs without gluten.

TIP:

In my opinion, the best "fries" can be made from whole cassava roots: fried in rendered beef fat, they are a nutrient-rich side dish to burgers, steaks, or whatever else you might grill...

Coconut – The lectin-free metabolism booster and structure provider

The coconut is a true powerhouse for lectin-free cooking. Coconut flour is naturally free of grain proteins and boasts an extremely low glycemic index. It provides valuable fiber that supports digestion without burdening the intestinal barrier .

The TOBIO advantage: We use coconut to give our products an improved consistency and texture. The medium-chain triglycerides (MCTs) it contains can be used directly for energy and promote a long-lasting feeling of satiety.

Defatted flaxseed – The flavor specialist for the intestinal wall

Defatted flaxseed is an indispensable ingredient in lectin-free baking and essential for the flavor of savory baked goods. The defatting process concentrates the valuable mucilage and fiber . These have the remarkable property of swelling upon contact with liquid, forming a protective texture that can support the natural function of the intestinal barrier .

The TOBIO advantage: Our defatted flaxseed flour serves as an excellent, lectin-free texturizer. It gives our baking mixes optimal binding and ensures a moist consistency – completely without the irritating potential of cereal proteins.

Psyllium husks – The gentle binding agent

To achieve a perfect texture without wheat gluten, we use psyllium husks. They not only provide fiber but can also bind toxins, while ensuring the necessary moisture and elasticity in the dough. They are also popular for regenerating the intestinal barrier .

The TOBIO advantage: We exclusively use ultra-fine ground psyllium husks with the highest possible purity to guarantee maximum swelling power without any aftertaste.

Arrowroot starch – The easily digestible starch

Many gluten-free products use corn or potato starch – both contain lectins and can cause irritation in sensitive individuals. Arrowroot starch is the safest, lectin-free alternative. It is extremely easy to digest, which is why it is often used in bland diets for sensitive digestive systems.

The TOBIO advantage: Arrowroot starch ensures a fine crumb in our recipes and prevents the typical "drying out" of gluten-free baked goods.

The natural fiber binding agent

Xanthan gum – the safe bonding agent from nature

Xanthan gum is a natural carbohydrate produced through fermentation. In lectin-free and gluten-free baking, it acts as a binding agent. It ensures that gases are retained in the dough, allowing bread and pastries to rise beautifully and become wonderfully fluffy – entirely without wheat lectins.

The TOBIO advantage: We use xanthan gum from premium Austrian production, ensuring it is of the highest purity and produced with great care. It is the ideal, flavor-neutral solution to guarantee a perfect consistency, which would otherwise only be possible with grains containing gluten. This allows us to offer genuine enjoyment without compromising digestibility. While our xanthan gum is approximately 10-15 times more expensive than imported xanthan gum, quality is of paramount importance to us.

The lectin-free alternative to potatoes

Plantains

Plantains, also known as cooking bananas, are a traditional staple crop in many tropical regions. Unlike sweet dessert bananas, they are cooked, baked, or fried and impress with their mild, pleasantly savory taste.

For people on a lectin-free diet, plantains are an excellent alternative to potatoes, grains, and other starchy side dishes. They provide valuable complex carbohydrates, ensure long-lasting satiety, and are naturally gluten-free and lectin-free.

Whether as a side dish, puree, chips, or in baked goods – plantains bring variety to the plate and are a perfect fit for a conscious, lectin-free diet.