L'Angélique white sliced bread. Organic, gluten-free and dairy-free.
Bread sold sliced and frozen
Packaging L'Angélique white sliced bread

OUR PRODUCTS

L'Angélique Artisanal Bread Millet, Chia & Quinoa Gluten-Free, Dairy-Free and Organic

Gluten-free Dairy-free Organic

L'Angélique artisanal gluten-free bread is crafted from organic millet, chia and quinoa. It is a nutritious crowd pleaser with a delicate taste and light texture.
L’Angélique is one of seven gluten-free breads recommended by “Protégez-Vous” magazine.
ACCLAIMED BY “PROTÉGEZ-VOUS” MAGAZINE

  • Source of 11 essential nutrients
  • Source of omega-3 polyunsaturated fatty acids
  • Made from ancient whole grains
  • Source of fibre
  • Low FODMAP
  • 500g retail size. Points of sale

INGREDIENT: WATER, FLOUR BLEND (BROWN RICE*, MILLET*, CHIA*, QUINOA*), TAPIOCA STARCH*, HIGH-OLEIC SUNFLOWER OIL*, WHOLE FROZEN EGGS*, CANE SUGAR*, FLAKES (MILLET AND/OR QUINOA)*, GROUND FLAXSEED*, GUAR GUM AND/OR XANTHAN GUM, SEA SALT, CIDER VINEGAR*, YEAST, CHIA PROTEIN*. *ORGANIC

Crafted in an environment FREE FROM gluten, dairy products, peanuts, tree nuts, soy, corn, potato and sesame.

Certified organic by Ecocert Canada.

THAWING AND STORAGE

Our ready-to-eat loaves do not contain any preservatives and should therefore be kept frozen. However, as slices can sometimes be difficult to separate when a loaf is frozen, you may also store in the refrigerator for up to 5 days. Under no circumstances is it recommended to keep at room temperature. 

SANDWICH: GET SOFT AND FLUFFY SLICES

When thawed, gluten-free bread does not usually recover the texture of fresh bread, which makes it difficult to prepare sandwiches. However, there is a way around it:  reheat slices in the microwave oven or in a conventional oven (wrapped in aluminum foil), until fully thawed and warm. The texture will then be identical to that of fresh bread, which is a nice alternative to toasting from frozen. The texture will become soft and fluffy again, which does not happen when thawed at room temperature (the crumb then becomes fragile and breaks apart). This method makes it possible to prepare sandwiches, even from previously frozen slices.

“These are my favorite gluten-free and casein-free products. I can’t do without my Angélique bread!”
- Christine -

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Cuisine l’Angélique