Cinnamon-raisin bread Gluten-Free, Dairy-Free and Organic
Made with millet, quinoa and flax, our cinnamon-raisin bread is delicately spiced and highly nutritious.
- Source of 12 essential nutrients
- Source of omega-3 polyunsaturated fatty acids
- Made from unrefined flours
- Source of fibre
- Made with olive oil
- 535g retail size. Points of sale
ADRIQ INNOVATION AWARD RECIPIENT (Product category)
ADRIQ (Québec’s association for the development of research and innovation) rewards entrepreneurs who play a leading role in industrial research and technological innovation.
CTAQ NEW OR IMPROVED PRODUCT AWARD
for its line of organic GF flours. CTAQ is the food processing council of Québec.
INGREDIENT: WATER, FLOUR MIX*(BROWN RICE, BUCKWHEAT, QUINOA, AMARANTH), TAPIOCA STARCH*, FROZEN WHOLE EGGS*, “SULTANA” RAISINS*,CANE SUGAR*,FLAKES (MILLET AND/OR QUINOA)*, OLIVE OIL*, GROUND FLAX SEEDS*, GUAR GUM, CIDER VINEGAR, SEA SALT, YEAST, CINNAMON*, XANTHAN GUM. *ORGANIC
Crafted in an environment FREE FROM gluten, dairy products, peanuts, tree nuts, soy, corn, potato and sesame.
Certified organic by Ecocert Canada.
DEFROSTING AND STORAGE
Because our breads contain no preservatives, they should be stored in the freezer, as indicated on the packaging. The slices can sometimes be difficult to separate when the bread is frozen. For ease of use, bread can be stored in the refrigerator for up to 5 days after thawing. Never store at room temperature.
SANDWICH: GET SOFT AND CHEWY SLICES
Defrosted at room temperature, gluten-free bread does not take on the texture of fresh bread. Its crumb becomes fragile and crumbly. But, rest assured, there is a trick! Put the frozen slices in the microwave (or in a conventional oven, wrapped in aluminum foil *) until thawed: their texture will then resemble that of fresh bread, without having to toast it. The texture will become soft and chewy again. Thus, it is possible to prepare sandwiches, even from slices taken out of the freezer. The trick is really to reheat in the oven!
* If you want to avoid direct contact of aluminum foil with the bread, envelop first with parchment paper and then cover it with aluminum foil.
“I’m allergic to gluten (Celiac Disease) and I recently discovered your products. I really want to congratulate you because, in my view, it’s the best quality I’ve encountered. I love your raisin bread!”
- Amélia -