Soft&tasty. Gluten, wheat, dairy free. High in fibre. Suitable for vegetarians. Original brown bread. Our founder and head chef. ""When I found out that my son was gluten intolerant I didn't want him to miss out on the simple pleasures of bread - like dipping a toast soldier in a runny egg. So I decided to make my own gluten-free loaf. It took hundreds of tries (I even broke my oven), but my son loved the result. And so did my friends, and their friends, and... well, you get the idea."". Lucinda Bruce-Gardyne. Founder, Genius Gluten Free. facebook.com/geniusglutenfree. You'll find some exciting breakfast recipes at: geniusglutenfree.com
Water, Cornflour, Potato Starch, Rapeseed Oil, Tapioca Starch, Dried Egg White, Rice Bran, Treacle, Yeast, Cellulose, Stabiliser (Xanthan Gum), Sugar Beet Flakes, Salt, Millet Flakes, Preservative (Calcium Propionate)
Preparation & Storage
- Why not...?Pop a couple of slices in the toaster and cover with butter, honey and a thinly sliced banana for a delicious breakfast.
It's best if you keep this bread in a cool dry place. If you'd like to freeze it, do it as soon as possible after buying it, and eat within a month. The Best Before date is on the bag closure.