Gleba
Alentejo Durum Wheat Sliced Bread
A tribute to durum wheat and the Alentejo's cereal-growing tradition.
The Alentejo Durum Wheat Bread, here in a more convenient loaf format, stems from a return to the roots of the land where bread has always been part of its identity.
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The Alentejo Durum Wheat Bread, here in a more convenient loaf format, stems from a return to the roots of the land where bread has always been part of its identity.
Produced with durum wheat, a variety historically adapted to the dry and hot climate of the Alentejo, this cereal is distinguished by being richer in protein, having a lower glycemic index, and a higher nutritional value. The region's water stress makes the grain harder, resulting in a bread that releases less insulin, slows the absorption of sugars into the bloodstream, and contains starch that is more resistant to digestion.
The result is a bread with a moist, denser crumb, a caramelized and crusty exterior, and a milder acidity than the Barbela variety. It is a distinctive product within the Gleba family, designed as a tribute to durum wheat and the cereal tradition of the Alentejo.
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Gleba is a return to our roots and to the cereals grown in our soils, with traditional and sustainable varieties.
