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Mum pioneers 'gut friendly' bread - and it tastes real

Natasha Hovarth and son Aden with loaves of Aden's Choice.
Natasha Hovarth and son Aden with loaves of Aden's Choice. Brad Walker - ADFX

NOT many eight-year-olds can say they have a bread named after them.

In fact, Aden Horvath might be the only one.

The Buderim youngster is the inspiration behind Aden's Choice - a range of gluten-free, grain-free, dairy-free breads that were created by his mum Natasha and have now been picked up by one of Australia's largest specialist bakery companies.

Natasha, who turned her health around by changing her diet almost 20 years ago, spent months trying to create a "gut friendly" bread that tasted like and had the texture of "real" traditional bread.

Aden's Bread is not the first of its kind but Natasha said many others were heavy, cake-like and dense and not really suitable for sandwiches.

"After much experimenting, I came up with a bread recipe that's extremely palatable and resembles real traditional bread in every way, but is suitable for people with digestive and autoimmune issues that exclude traditional breads from their diets," she said.

But it didn't happen overnight.

Natasha spent countless days and nights experimenting with recipes in her own kitchen before she came up with the right mix.

"It was like a bomb went off in my kitchen some days," she said.

"I was baking up to four or six loaves a day, trying to crack the code and there were times I honestly didn't think I was going to get there.

"But that fateful day the loaf came out of the oven and it was just perfect - that was the day Aden's Choice was born."

Diagnosed in 1998 with Hashimoto's Disease, and then later Pernicious Anemia and Addison's Disease, Natasha was faced with the reality of living with three major auto-immune diseases and the implications for her health and lifestyle.

The former professional cook was determined to regain control of her life after battling a significant flare-up in 2013, and in 2015 began the development of a range of recipes focusing on eliminating inflammatory foods which helped put her diseases into remission.

"The auto-immune protocol is a style of eating that reduces the exposure to triggers that cause disease and symptoms, enabling the immune system, gut, body and mind to heal itself," she said.

As part of the process, Natasha created Aden's Choice bread and she instinctively knew she had finally "nailed it".

Her husband Stephen contacted the CEO Kim Carrigan of SOL Breads, a Brisbane-based specialty organic wholesale bakery which distribute products across Australia, as well as exporting to the USA, Philippines, Malaysia, and Indonesia.

The couple was invited to the company's Brisbane office for a meeting and offered a contract the moment company executives tasted the bread.

Aden's Choice will be launched this month by SOL Breads and will initially be sold online, although the ultimate aim is for wider distribution onto supermarket shelves.

And how does Aden feel about having a range of breads named after him?

"He's just so excited," Natasha said.

"The main thing he's happy about is that it will help other kids like him to be able to eat bread now, like he can.

"I cannot believe how quickly things are accelerating, suddenly, after so many years of little to no progress; it just goes to show that perseverance does pay and when you do have a lightbulb moment, trust your instincts."

Research from the Australasian Society of Clinical Immunology and Allergy has revealed that the suite of 100 auto-immune diseases affects more than 1.2 million Australians and is more common than cancer and heart disease.

Natasha has also published Australia's first Autoimmune Protocol Cookbook and lifestyle guide, "Food is Life", with 100 recipes that all exclude food groups which have been identified as inflammatory, such as refined carbohydrates, fried foods, sugar and processed meats.

The Aden's Choice range will include sandwich soft bread, bread rolls and raisin and cinnamon loaf.

Topics:  business eating food health


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