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  Gluten-Free Faux Buttermilk Sliced Bread
  Gluten-free Sliced Bread
 
Price: $12.67


Product Code: 893340002618


Description
 

Gluten-Free, Casein-Free, Soy-Free, Dairy-Free, Nut-Free, Wheat-Free


DESCRIPTION: Our Faux Buttermilk Sliced Bread is exactly what you've been wishing for. It is moist, fluffy and even nut-free. You will not find a better bread for sandwiches and French toast. We guarantee it. We take extra care to place parchment paper in between the slices so you can leave your bread in the freezer and just remove the amount you want to use. We recommend that you place your frozen slices of bread directly into the toaster. Turn the toaster to the highest setting and your bread should be perfect when it pops up. Let us know what you think.

SIZE: 1 loaf of bread (1.14 lb. oz., approx. 16 slices)

INGREDIENTS: Brown rice flour, hemp milk (filtered water, whole hemp nut (shelled hemp seed), brown rice syrup, disodium phosphate, xanthan gum, calcium phosphate, vitamin A palmitate, vitamin D2, vitamin B12, riboflavin), eggs, tapioca starch, sunflower oil, organic evaporated cane juice, lemon juice, sea salt, yeast, xanthan gum, sesame seeds. Contains: Eggs

NUTRITIONALS: Serv. Size: 1 slice (48g), Servings: 16, Amount Per Serving: Calories - 130, Fat Cal. - 50, Total Fat - 6g (9%DV), Sat. Fat - .5g (3%DV), Trans Fat - 0g, Cholest. - 25mg (8%DV), Sodium - 180mg (8%DV), Total Carb. - 17g (6%DV), Fiber - 1g (4%DV), Sugars - 2g, Protein - 2g, Vitamin A (0%DV), Vitamin C (0%DV), Calcium (2%DV), Iron (4%DV).
 

Average Customer Review: Based on 1 Reviews. Write a review.

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  29 of 29 people found the following review helpful:
 
Faux Buttermilk Bread YUMMY May 31, 2009
Reviewer: Tammy Quanstrom from East Dundee, IL United States  
My daugther loves this bread.  I've tried at least 5 other gf/cf brands and this one is by far the best.  Sometimes I toast it crispy, other times I pull it out when it is warm and soft.  It does not fall apart easily and it tastes fantastic.  I won't buy any other bread for my kids.

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