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.
INGREDIENTS
- Ragi flour
- Aqua (Water)
- Baking powder
- Olive oil
- Apple cider vinegar
- Sugar
- Salt
- Seeds
- Butter
- Milk
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.
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Sign UpIt's made from foxtail millet, 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 foxtail millet, 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.
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.
Ragi, or finger millet, is a gluten-free grain with a deep, earthy, slightly malty flavour and a distinctive darker colour. It is well known as one of the better plant sources of calcium, and the seeds add crunch to this wholesome loaf.
It's made from ragi, 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.
Ragi, or finger millet, is a gluten-free grain with a deep, earthy, slightly malty flavour and a distinctive darker colour. It is well known as one of the better plant sources of calcium, and the seeds add crunch to this wholesome loaf.
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.
