Low Gluten Lifestyle? It's A Piece of Cake!
If you’re managing a low gluten diet, eating your daily bread can be crumby. Consider that problem solved. Our expert Bakers have created a new assortment of soft breads, moist sweets, and oh-so-delicious cakes that layer our expertise and standards for taste on to the low gluten diet lifestyle.
Each recipe has been evaluated by a panel of Partners and perfected to achieve the taste of traditional muffins, sweets, breads, and desserts. Our new breads, cakes, and muffins are baked hot and fresh daily, and made without gluten containing ingredients (such as ancient grains like teff and sorghum), but may contain minor amounts of gluten present in our kitchen or facilities. These products are not for safe for people with celiac disease or gluten sensitivity.
Our Sandwich Bread has the slightly sweet taste and texture of traditional white bread. It’s firm enough to handle your heartiest Dagwood sandwiches, yet it’s still moist enough for dainty cucumber tea sandwiches. Lovers of multigrain goodness, our Multigrain Bread is calling your name. Baked fresh daily to a golden brown, it features a thick, crispy crust covered in layers of fresh oats, pumpkin, sesame, and flax seeds.
Muffins & Sweets
Whether you miss muffins at your morning meals or as a dinnertime side, these tasty muffins will fill that empty place. Our Pastry Chefs combined white rice flour, cornmeal, fresh-frozen corn kernels, and shredded Cheddar to create a simply scrumptious Corn & Cheddar Muffin that’s just waiting for your favorite stews and soups. Prefer your muffins sweet and tart? Make your mouth smile with our Cranberry Orange Muffins.
Two words: Fudge. Brownie. A low gluten diet should not come between you and sweet treats. Moist, chewy, and chocolaty, our Fudge Brownie is whipped up fresh daily with real pecans, unsweetened chocolate, and Madagascar Vanilla extract.
Chocolate lovers, surrender to our Devil’s Food Chocolate Cake. It’s three luscious layers of devil’s food cake made with Dutch cocoa powder, white and brown rice flour, and skim milk, then soaked with syrup and filled with chocolate buttercream. The new three-layer White Cake is rich yet light, and also filled with buttercream. Double bonus: Each recipe is also available as cupcakes!