Product description
ROOTZ ORGANICS MILLET GLUTEN-FREE CHIA BREAD — FRESHLY BAKED, GLUTEN-FREE
A naturally gluten-free loaf, freshly baked from millet & chia (Millet & Chia is a millet). A millet loaf enriched with chia seeds, which add texture and plant-based omega-3 (ALA). 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. Millet & Chia brings its own character and nutrition to the loaf.
IMPORTANT: Millet & Chia 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 | 47 g | 17% |
| of which sugars | 3 g | — |
| Dietary fibre | 7 g | 25% |
| Protein | 8 g | 16% |
| Total fat | 5 g | 7% |
| Omega-3 (ALA) | 0.8 g | — |
| Iron | 2.6 mg | 14% |
*%DV on a 2,000 kcal adult reference diet; approximate values for a freshly made recipe, vary by batch. Millet loaf with chia seeds; naturally gluten-free grains; chia provides plant-based omega-3 (ALA). Values approximate.
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
Millet & Chia 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: 6" loaf freshly baked millet & chia bread.
Naturally gluten-free grains (see allergen note). Keep cool.
