The Gluten Free Kitchen Oven Crust White Loaf 400g

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See other products from Gluten Free Kitchen Desserts

This bread is so delicious, the gluten free kitchen thinks it is the best available. It has the texture of 'normal' wheat based bread. Fluffy and moist, perfect for sandwiches and toast.

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Product Details

The gluten-free kitchen bakery began in 2005 when the founder of the business, Sue Powell, a qualified chef, became aware of the problems that individuals with coeliac disease faced in sourcing decent, edible gluten free foods. This became a challenge and she set about experimenting with various flours and devised a range of recipes. A purpose built bakery was built at Sue's home in Wensleydale, North Yorkshire. Her products quickly became in great demand and the bakery rapidly became too small. New larger premises were obtained in 2006 which in turn became too small and the business moved for a third time to the business park in Hawes in 2007.

Ably supported by her mother and father, Janet and Brian Powell, the Gluten Free Kitchen began to gather momentum. Along the way Sue started collecting gold awards for her puddings in the guild of fine foods great taste awards of 2006 and in 2008 won first prize for her coffee & walnut cake in the foods matter gluten free awards 2008 category of gluten free cakes, muffins and puddings. The staff levels increased with the addition of Margaret Jones and Catherine Madley in 2007. Due to increased productivity Dave also resigned from his full time employment in 2007 taking over responsibility for the general management of the business.

The number of outlets supplied has grown considerably as has the thriving mail order/on line shopping aspect of the business. customer care and after sales service are important to our business as we understand that customers will not return if we cannot deliver. Our big boast is that 'You cannot tell the difference'. Indeed success in 'open' competition proves that we are certainly going some way to getting that right.

Success has continued as the Gluten Free Kitchen continued to win awards. The success of the carrot cake in the 2009 foods matter magazine annual free from awards was very gratifying. Following the success of the coffee & walnut cake in the same competition in 2008.

Ingredients

Flour Mix (rice, potato, tapioca, maize, buckwheat ), water, chana dhal, sunflower oil,yeast, stabiliser: xantham gum, emulsifier ( mono and diglycerides of fatty acids (E471)-monoand diacetyl tataric acid esters of mono and diglycerides of fatty acids (E472a), salt.

Cautions

This product has been made in a factory where nuts and eggs are used.

Dairy Free, Egg Free, Gluten Free, Vegetarian, Wheat Free

Customer reviews - The Gluten Free Kitchen Oven Crust White Loaf 400g

Reviews

Bread - Wed 21st Apr 2010
I am very disappointed with this bread and have 5 loaves four in my freezer and I will have to use them over a period of time. They are very small and the texture is wet and compact. Not a nice bread at all. They come with the most basic of instructions on heating, basically warm in microwave or oven. Do they have to be defrosted? How hot the oven? How long to cook for? This should be a standard necessity. Why none? I will not be buying these again.
Reviewer's Name: Jeanette A Walker

GFKitchen Oven Crust Bread - Fri 14th May 2010
I couldnt disagree more. I will eat only Oven Crust as I believe it's the best gf bread I have had.
Simple instructions thats fine by me as they have done all the hard work in making it!

Reviewer's Name: Jill Metcalfe

- Thu 11th Nov 2010
This is the best gluten free bread I have found and I've tried quite a few. You can eat it without refreshing and it has a very good flavour and texture. It's just a bit crumbly but tastes and feels very much like normal bread. Bread is the thing I miss most on a gluten free diet so I'm delighted to have discovered this.
Reviewer's Name: J English

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