Product description
ROOTZ ORGANICS JOWAR MILLET BREAD WITH SEEDS 350G — FRESHLY BAKED, GLUTEN-FREE
A naturally gluten-free loaf, freshly baked from jowar (sorghum) millet (Jowar is a millet). Jowar gives a mild, nutty, satisfying crumb. Seeds add crunch, texture and extra nutrition.
WHAT MAKES IT SPECIAL
Millet breads offer a wholesome, nutty alternative to wheat for those avoiding gluten, without the gummy texture that gluten-free bread is often known for. Jowar brings its own character and nutrition to the loaf.
IMPORTANT: Jowar is naturally gluten-free, but this is freshly baked in a bakery that also handles wheat — please consider this if you have coeliac disease. ALLERGEN: contains seeds
NUTRITION — per 100g
| Nutrient | Amount | % DV* |
|---|---|---|
| Energy | 265 kcal | — |
| Carbohydrates | 50 g | 18% |
| of which sugars | 3 g | — |
| Dietary fibre | 6 g | 21% |
| Protein | 8 g | 16% |
| Total fat | 4.5 g | 6% |
| Iron | 2.6 mg | 14% |
| Magnesium | 90 mg | 21% |
*%DV on a 2,000 kcal adult reference diet; approximate values for a freshly made recipe, vary by batch. Jowar (sorghum) loaf with seeds; naturally gluten-free grain. Values approximate; vary by recipe.
HOW TO STORE
- Store: keep cool; gluten-free loaves are best within 2-3 days.
- Freeze: slice and freeze, then toast from frozen - ideal for GF bread.
- Toast: gluten-free bread is often nicest lightly toasted.
HOW TO USE
Jowar bread is a wholesome gluten-free base for UAE and international meals.
- Toast: toast and top with butter, eggs, avocado, labneh or nut butter.
- Sandwiches: build gluten-free sandwiches that hold together well.
- Sides: serve with soups, stews, hummus and dips.
- French toast: thick slices make lovely gluten-free French toast.
- Croutons: cube and bake for gluten-free croutons.
A flavourful everyday swap for wheat bread.
CONTENTS
Net weight: 350g freshly baked jowar (sorghum) millet bread with seeds.
Naturally gluten-free grain (see allergen note). Keep cool.
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Sign UpIt's made from jowar, which is a naturally gluten-free millet. However, it is freshly baked in a bakery that also handles wheat, so we'd ask anyone with coeliac disease to bear potential cross-contamination in mind. Please check the label and ask us if you need more detail.It's made from jowar, which is a naturally gluten-free millet. However, it is freshly baked in a bakery that also handles wheat, so we'd ask anyone with coeliac disease to bear potential cross-contamination in mind. Please check the label and ask us if you need more detail.
Jowar, or sorghum, has a mild, pleasantly nutty and slightly earthy flavour, which makes for a wholesome, easy-to-love loaf — far from the gummy texture gluten-free bread is sometimes known for. The seeds add crunch and depth.
Gluten-free loaves are best enjoyed within two to three days. Keep the loaf cool, and for longer storage, slice and freeze it — toasting slices straight from frozen is one of the best ways to enjoy gluten-free bread, giving it a lovely texture.
Treat it like any good bread: toast it and top with eggs, avocado, labneh or nut butter; build sandwiches; serve it with soups and dips; make French toast from thick slices; or cube and bake it into croutons. It's especially nice lightly toasted
