Gluten Free Buckwheat Loaf

Superior Taste & Organic Standards Our whole grain breads combine the highest nutritional and ecological standards with superior taste. We only use organic ingredients which is by definition non-gmo. Clean deep well water adds the final touch. Naturally Leavened & True Artisan Craftsmanship Our breads are leavened with a traditional sourdough culture, that has been allowed to ferment for 18 to 20 hours. This makes the bread easier to digest, the nutrients more bio-available and lowers the glycemic index. Dedicated Gluten-Free Facility and Stone Mill Our gluten-free facility produces all of our gluten-free products and stone grinds fresh whole flour every week.

Ingredients
*whole buckwheat flour, deep well water, *millet, *ground flax seeds, *unrefined olive oil, *buckwheat sourdough culture, *unrefined sea salt. (may contain traces of *sunflower seeds and *sesame seeds)

Suggested Use
Store in a cool, dry place. Refrigerating will prolong shelf life, but some of the delicious flavour and texture is lost. Our bread freezes very well - just use an additional freezer bag and seal tightly. Buy sliced bread if you plan to freeze it and wish to take only a few slices at a time. For the best eating we recommend that you buy your bread unsliced as it helps maintain the original moisture content. Our bread has a 7 day "best before" sticker when shipped for storing at room temperature and has a 4 month "best before" sticker when intended for freezer storage. If stored in the fridge, it will harden some but will last at least an extra 3 weeks than the room temperature date. These dates are calculated from the date of baking.