Our gluten-free range is made in a dedicated gluten and wheat free bakery by a team of expert bakers. We test our gluten-free products to ensure that they are free from gluten and casein (milk protein).

Frequently Asked Questions

  • In practice it is not possible to test for a zero level of gluten so regulation requires that the food must contain no more than 20 parts per million (ppm) gluten. Research has shown that people with coeliac disease are able to safely tolerate this very small amount of gluten.

  • No, Coeliac Disease is an autoimmune disease where the body’s immune system attacks itself when gluten is eaten; whereas wheat allergy is when the body mistakenly treats wheat as a threat and produces substances called immunoglobulin E antibodies which cause an allergic reaction. In most cases an allergic reaction will take place within seconds or minutes of exposure to wheat.

  • No, these products are made at a bakery that only produces gluten-free and wheat free products.

  • The gluten-free range is made at a bakery that does not use any wheat or gluten in any recipes. The wheat flour is replaced by other ingredients which are naturally free of gluten. Testing is also carried out to ensure that the products are free from gluten and casein.

  • The best before will be shown on the bag closure. All of our breads are suitable for home freezing. Just place in the freezer any time up until the best before date and consume within 3 months.

  • The total fat content is fairly typical for seeded breads because of the oil content of the seeds. The saturated fat level for both loaves is low.

    • Gluten-Free Soya & Linseed has 4.4g fat per slice
    • Gluten- Free Sunflower & Chia Seed has 4.7g fat per slice

    The sugar content of both breads is low.

    • Gluten-Free Soya & Linseed has 1.4g per slice
    • Gluten-Free Sunflower & Chia Seed has 1.4g per slice
  • No – both loaves are suitable for vegetarians but not vegans due to the presence of egg white in the recipe.

  • Yes, we use fresh, wheat-free yeast which helps the products to rise giving a texture that is more similar to standard bread.

  • Yes, we use free range egg white powder to help with the structure of the bread.

  • Gluten-free products involve more ingredients and are baked on a much smaller scale which means they cost more to produce.

  • These loaves can be found in the free-from aisle of several major supermarkets but are not available on prescription.