Have you ever bought gluten free bread only to open the packet and find cardboard style flatbreads that crumble to dust as soon as you show it a knife?! It’s so frustrating.
Gluten, the protein found in wheat, rye, and barley can cause all sorts of digestive issues for some, so it’s a good job we’re all paying more attention to how we feel after we eat.
If you suffer from gas, bloating, diarrhea and even constipation after eating gluten, you may be sensitive. It can also cause fatigue and brain fog!
Gluten sensitive and bread-loving Aussies can rejoice – Abbott’s Village Bakery have just released two NEW gluten free breads that are just as bread should actually be – big, fluffy and SOFT. Yay! Avo toast is back on the menu. Both of the loaves are high in fibre, with no artificial colours, preservatives or flavours.
I’m super excited that food companies are learning to do gluten free foods properly – with real nourishing ingredients.
The Mixed Seeds Loaf is baked with sunflower seeds, linseed, pumpkin, chia and poppy seeds. Whoot! There’s also a Soy + Linseed option containing a mixture of seeds including kibbled soy, linseed, chia and quinoa. So yum.
I put it to the taste-test with this delicious gluten free Pear + Chocolate Pudding.
It tastes just like old-school bread+butter pudding my mum used to make (minus the butter – but you’d never know!). Gluten free, proper bread. At last.
Get your mouth round it at your local supermarket now Fitties. No more dry, crumbly sandwiches for you! Huzzah.
Editor’s Note: This article is proudly sponsored by Abbott’s Village Bakery. Thank you for supporting the sponsors who make The Fit Foodie Blog possible. All opinions are my own and not influenced in any way.
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