Planet Princess Foods is a start-up wholesale manufacturer and distributor producing gluten-free, grain-free, non-GMO Keto & Paleo friendly buns and 'bagels.' The company was founded by Alisa Dale in 2017 and is based in St. Paul, MN.
Planet Princess buns and bagels are available online via Azure Standard, national non-GMO and organic foods distributor. Locally, they are sold in Twin Cities co-ops and stores across the metro area.
Bread. That wonderful, functional staple. It is so central to our culture that we call money earners “breadwinners,” and the basics in life our “bread and butter.” In one form or another, bread is featured in almost every meal we eat. If you can eat regular bread, you probably don’t think much about it. But if you can’t, you long for it.
Today, a rapidly growing number of our community cannot eat gluten containing bread or any grains at all. And although there are gluten-free bread alternatives on the market, they are not necessarily “healthy” choices.
Dietary health trends lean toward higher protein, lower carbohydrate eating. And standard gluten-free bread substitutes are unsatisfactory to many gluten-free eaters for a number of reasons: grain flours such as rice, corn, or soy, additives such as Xanthan Gum, disappointing taste or performance, and especially, high carb content. This is particularly true for the Keto and Paleo communities and people living with insulin resistance or other blood sugar challenges.
Planet Princess buns & 'bagels' fill the gaping hole in the gluten-free market by providing gluten-free, grain-free, low carb, protein rich, clean bread alternatives. Our ingredients are non-GMO and register low on the glycemic index. Our buns and bagels contain no lactose, no additives, no fillers. Our nutrition panels speak for themselves.
When you eat Planet Princess baked goods, your bread, instead of being just a yummy and useful element of your meal, actually enhances its overall nutrition.
With the pliable texture of hearty, traditional bread, Planet Princess buns and bagels freeze and thaw beautifully while maintaining both great taste and texture. They toast like “regular” bread and stay fresh in the refrigerator for up to seven days after thawing. Planet Princess buns easily take a heavy burger and hold up to spreads such as nut butters and other damp, heavy ingredients without breaking down, getting soggy, or falling apart.
So many wonderful people out there are longing for a truly great, nutritious bread alternative. Planet Princess proudly provides just that. We are committed to breaking the bread barrier!
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We are a small start-up, so each of us wears a number of hats. In particular, we all work hard in the kitchen hand mixing, baking, cutting, bagging, and boxing every single bun we sell.
Alisa Dale, CEO
Samuel William, Marketing Director
Kristen William, Operations Director
Charlotte Schu, Baker
1. Why did you choose the name “Planet Princess”?
In older, indigenous cultures, being born into the royal family line meant that your life was dedicated in service to the people and the land. This understanding of royalty has been all but lost to our modern world. Planet Princess represents the spirit of true nobility: service to others and being a good steward of the planet.
2. What is the Keto diet?
The keto diet is a very low-carb, high –fat, moderate protein diet. Due to the carb reduction, the body goes into a metabolic state called ketosis. The body then becomes highly efficient in burning fat for energy. Fat is turned into ketones in the liver, which supply energy to the brain. The keto diet lowers blood sugar and insulin levels. It has even been reported to have benefits against diabetes, cancer, epilepsy and Alzheimer’s disease.
3. What is the Paleo diet?
The paleo diet mirrors the hunter-gatherer way of eating from many thousands of years ago. Although Paleolithic humans had a wide variety in their eating patterns – depending on food availability in the part of the world they lived in -there is agreement on what eating “paleo” means. Generally, paleo eaters avoid all processed foods and additives. The also avoid all grains, most dairy, legumes, vegetable oils, and sweeteners. They eat whole foods, as close to their natural state as possible.
4. Why eat gluten-free?
People eat gluten free diets for a number of reasons: Celiac Disease, Gluten Sensitivity, Wheat Allergy, Autoimmune Disease, Anti-inflammation, Autism, and Weight Loss. Some avoid gluten because they simply “feel better” when they don’t eat it, reporting a reduction in bloating, gastrointestinal symptoms, and "brain fog." Other people report that they do not consume gluten containing grains – especially wheat – to avoid ingesting glyphosate (a widely used herbicide often sprayed on conventionally grown grain crops).
5. Can you explain the presence of tapioca starch and blue agave to Keto eaters?
On their own, we know that neither tapioca starch, nor blue agave is a Keto food choice. Tapioca starch is far too high in carbs, and blue agave - while registering only 50 on the glycemic index - is still high in fructose.
That sounds pretty counter-logical, right? Then why in the world are they on our ingredients list?
First, labels are tricky. Ingredients are, by law, listed by weight in descending order. If you notice, our first ingredient is eggs. So it looks like eggs are the majority ingredient. And they are! By weight, but not necessarily by volume. They just happen to be at least twice as heavy as everything else (probably more!), so they show up first on the label.
Also, on labels, there is no way to tell weight or volume jumps from one ingredient to the next. For example (totally making up numbers here...), you could have a pound of almond flour in the recipe, and if the next heaviest ingredient happens to be tapioca starch - even if there are only two ounces total of it! - it would be listed next nevertheless.
Baking grain free successfully is tricky. We tried numerous alternatives to tapioca starch, but to get the crumb, the integrity of the bun so it doesn't fall apart, and the other great qualities our customers love, we could not find a good replacement that bound the crumb like even that little bit of tapioca starch does.
On the blue agave question. We have to use some kind of a "sweetener" (in this case, agave) to activate the yeast. And that is the only reason we use any type of sweetener at all. Just to get the yeast to activate! There is less than one half tablespoon of agave per BAG of buns (6). Very little.
This is why we call our products "Keto Friendly." We base the "friendly" claim on the net carbs. They are very low for a bread that tastes great, has incredible functionality, offers 10 grams of protein or more, and has a respectable nutrition panel. If there were actually a significant amount of blue agave or tapioca starch for that matter in the recipe, it would be reflected in a much higher carb count! You really can't hide carbs on an accurate nutrition panel.
Overall, we are very proud of our excellent nutrition labels. They were done by a highly respected certified food scientist who holds a masters degree.