Product description
ROOTZ ORGANICS RAGI BREAD WITH SEEDS — FRESHLY BAKED, GLUTEN-FREE
A naturally gluten-free loaf, freshly baked from ragi (finger millet) (Ragi is a millet). Ragi gives a deep, earthy, distinctive crumb and is a notable source of calcium. 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. Ragi brings its own character and nutrition to the loaf.
IMPORTANT: Ragi 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 | 260 kcal | — |
| Carbohydrates | 50 g | 18% |
| of which sugars | 3 g | — |
| Dietary fibre | 6 g | 21% |
| Protein | 7.5 g | 15% |
| Total fat | 3.5 g | 5% |
| Calcium | 120 mg | 9% |
| Iron | 2.7 mg | 15% |
*%DV on a 2,000 kcal adult reference diet; approximate values for a freshly made recipe, vary by batch. Ragi (finger millet) loaf with seeds; naturally gluten-free grain; finger millet is a notable source of calcium. 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
Ragi 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: 350-400g freshly baked ragi (finger millet) bread with seeds.
Naturally gluten-free grain (see allergen note). Keep cool.
