No Grainer is a small boutique café that is entirely gluten-free, with a plant-based focus. Founder Hannah Sutherland went through a radical diet change in her early adult years after being diagnosed with a potentially life-threatening autoimmune disorder. Through her journey to maintain her body’s best possible health, she found that wellness was largely dependent on lifestyle, especially what she chose to put into her body. Through this, Sutherland developed No Grainer, the perfect answer to her dietary restrictions.
Hannah Sutherland
“Free-from is the reason we exist; a place we created for people on restricted diets to enjoy a large range of delicious and beautiful options,” said Sutherland. At No Grainer, everything is made from scratch in their kitchen, all of which is made free-from unnecessary processing, chemicals and preservatives. “We have had coeliacs actually cry tears of joy upon seeing our cabinet offerings.”
The food at No Grainer is always gluten and dairy-free. Most of its offerings are also entirely plant-based or vegan, as well. It offers a comprehensive range of dairy-free milk, including soy, coconut, and house-made almond and hemp milk. Additionally, they sell the Savour range of nut cheeses and make cashew cream aioli and many other dairy-free options.
While No Grainer was always formed with the idea of free-from offerings in mind, it wasn’t until watching ‘Cowspiracy’ that they decided to go towards the plant-based route. “We were a café offering grain-free food with the purpose of providing delicious treats for people on restricted diets, diets for wellness, and diets focused on reducing the inflammatory response in the body. We also aimed to be a sustainable, eco-focused business.”
It is perhaps easy to see that the level of interest in free-from products has been slowly increasing for the last few years, but Sutherland said that seeing it firsthand puts a different perspective on it. “It is reiterated to me nearly every day from the stories I hear through our customers.” While free-from offerings are becoming broader, Sutherland noted that there is still a lack of sufficient choice throughout the foodservice industry. “I think that every café should have at least one or two plant-based options that actually use local produce. It is critical for the future of our planet and our health that we reduce our meat consumption, so it would be great to see more restaurants understand and take part in this.”
Sutherland stands by several health benefits that a free-from diet can have. “It can reduce inflammation, increase vitality and energy, reduce brain fog, increase overall wellness, create a stronger immune system and helps reduce toxins going into your body, or into the environment.”
Moving forward, Sutherland hopes that consumers and suppliers embrace the goodness in the produce that surrounds us. “I am concerned that in our society of convenience that the free-from label often just means more e-numbers and laboratory creations rather than utilising the beautiful gifts that nature provides us.”
