Manufacturer: Goodman Fielder
Launch date: July 2016
Ingredients: Water, wholemeal rice flour (18%), modified tapioca starch (1442), maize starch, milled linseed, canola oil, sugar, egg white, soy flour, iodised salt, psyllium flour, cultured dextrose, vinegar, yeast, emulsifier (491), thickener (464), vegetable gum (412), vitamin (thiamin)
Shelf Life: 14 days
Packaging: Modified Atmosphere Pack (MAP) which excludes oxygen
Country of origin: Australia
Website: goodmanfielder.com
Made with care from gluten free wholegrains, Helga’s Gluten Free Wholemeal delivers the closest thing to a real bread experience without the gluten. Just one serve (two slices) contributes 25 per cent towards the Grains & Legumes Nutrition Council 48g Whole Grain Daily Target Intake.
To prove just how delicious gluten free wholemeal can be, Helga’s has commissioned Sophie Henley, owner of boutique Sydney wholefoods cafe, Henley’s Wholefoods, to create a series of mouth-watering recipes featuring the new Helga’s Gluten Free Wholemeal.
Inspired by the impressive, Instagram worthy menu on offer at Henley’s Wholefoods, Sophie Henley and her team have paired Helga’s Gluten Free Wholemeal with a selection of fresh ingredients to create the recipes. For example, the Chicken Finger Sandwich is packed full of nutritious ingredients and is gluten and dairy free so it’s perfect for entertaining friends and family with dietary requirements.
Given those following a gluten free diet need to avoid wheat, rye, barley and oats, getting enough wholegrains in the diet can be tricky.
Containing no artificial colours and flavours, Helga’s Gluten Free Wholemeal is dairy free and a source of fibre.
Made by the seed and grain experts, the new Wholemeal recipe joins Helga’s Gluten Free Sunflower & Red Quinoa, Helga’s Gluten Free Soy & Linseed and Helga’s Gluten Free 5 Seeds.