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Simple Kneads Gluten Free Bread

The first thing you'll notice when you visit the Online Bakery at SimpleKneads.com is that this gluten free bread doesn't look like other bread.  It looks beautiful. And it certainly doesn't taste like other gluten free bread, either.  It tastes like real bread.

Simple KneadsThat's because Simple Kneads' bread is different – and not just because it's gluten free. Their bread is all-natural, vegan friendly, and made in a dedicated gluten free facility using only ingredients that have been tested and certified as gluten-free – and most of their ingredients are organic, too. Most importantly, you'll find it's also got the flavor and texture that is missing from many other gluten free offerings.

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They offer three mouth-watering flavors, all of which are baked fresh on demand and shipped fresh to you when you order online:

  • Sourdough - This naturally cultured sourdough gluten-free bread is light in flavor and moist inside, with an artisan-style crust. It's great for sandwiches or as toast.
  • Quinoa Power Grains – This hearty bread has a slight nutty flavor and is moist and supple. Packed with powerful ingredients like quinoa and teff, it's great as table bread and makes sandwiches delightful.
  • Pumpkinickel - Infused with pumpkin seeds for a mouthwatering play on pumpernickel. Delightful in any dish where dark rye bread is traditionally used.


You can view ingredients and nutritional information for each flavor at SimpleKneads.com. And if you still can't decide which flavor you want to try first, try ordering a combo pack of two different flavors. You'll be pleasantly surprised with the quality, flavor and value of Simple Kneads gluten-free breads..

For more info visit: simplekneads.com.

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2 Responses:

 
Lisa
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said this on
04 May 2016 8:43:57 AM PDT
I love the Simple Kneads' Quinoa Power Grains bread for breakfast with avocado and egg. The texture and flavor are perfect!

 
Tim R
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
04 May 2016 3:20:34 PM PDT
This bread is amazing toast for sandwiches or just with preserves. I'm glad people are finally hearing about it. Gluten free doesn't have to mean cardboard!




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Celiac.com Celiac Disease & Gluten-Free Diet Forum - All Activity

Yes the first has wheat gluten in the ingredients, the second via the wheat flour. Here in the UK manufacturers HAVE to highlight gluten sources. Check the ingredients and if WHEAT, BARLEY, or RYE are mentioned *usually highlighted, italicised or underlined, then you will know there's gluten. Most of iceland's processed foods will probably be gluten filled to be honest. Any breadcrumbed or battered foods for instance. Ps, you and me both have another disease, the british one of apologising You don't need to, you're very welcome here and all of your questions are valid and understandable. It's going to get better

Hi, I am deeply sorry for posting on here again. As I am scheduled for an Endoscopy on the 9th May, I wanted to make sure that my gluten intake is being kept the same. I was wondering if the ingredients to these products contain gluten even though dextrose is in one of them? http://groceries.iceland.co.uk/iceland-32-breaded-chicken-nuggets-448g/p/52275 Chicken Breast Fillet (60%), Water, Wheat Flour, Breadcrumbs (Wheat Flour, Dextrose, Salt, Yeast), Rapeseed Oil, Salt, Wheat Gluten, Sugar, Yeast Extract, Garlic Powder, Onion Powder, White Pepper, Dried Sage. http://groceries.iceland.co.uk/iceland-10-breaded-chicken-burgers-550g/p/52276 Chicken Breast Fillet (60%), Water, Wheat Flour, Breadcrumbs (Wheat Flour, Dextrose, Salt, Yeast), Rapeseed Oil, Salt, Wheat Gluten, Sugar, Yeast Extract, Garlic Powder, Onion Powder, White Pepper, Dried Sage. Thank you for all your help so far,

JMG got it down pretty much, the painful and gluten effects from eating it should clear up in a month, damage symptoms you might notice some differences as early as 2-4months but most do not noticed major improvements til about 6 months to a year. I have been gluten-free for over 3 years all my villi have healed according to the doctor on my last scope. It is very important to not cheat and avoid any kind of CC as it can set you back weeks or months. I would suggest a whole foods only diet for the first month or two, no dairy, simple stews, soups, etc. make for easy to digest and simple meals. Check out the 101 thread for some good information. PS a new combo crockpot, steamer, rice cooker combo and liners for a crock pot will be a life saver for making simple meals and easy clean ups. Quick cook microwave ware will also be handy making sure you have gluten-free cooked meals if you can not get new cookware immediately. I normally suggest cleaning out the entire house, scrubbing down knobs, handles, on the drawers, sink, fridge, cubbards etc. throw out condiment jars, checking ingredients on everything in the house including your hygiene and makeup. Putting in drawer organizers for new utensils, throwing out scratched glass, teflon, plastic, and steel cookware. Throwing out any Tupperware, and cutting boards, some utensils that can not be cleaned well. Some times you can save cast iron and stainless steel cook ware if you can run it in your ovens cleaning cycle over 600F. Gluten is a protein like blood if you can not clean a item where a CSI team will not find it give it up, it is not a germ that can be killed with disinfectant. I use freezer paper for clean prep surfaces, also makes clean up a breeze, I tend to use gloves alot also when fixing foods,

Hi Allie and welcome First off, I know 3 years was a long wait, but at 17 you've figured out celiac way before many people do. That should make a big impact on minimising its effects and helping you with the diet, so, bizarrely enough, congratulations! A lot of good advice has been brought together in this thread: Don't worry that your symptoms are bad now. As you follow the diet your body will begin healing itself and you're still very young so hopefully this will go really smoothly. Think in terms of the next 6 months rather than weeks however, recovery will likely take a little time. Eat as healthily as you can, lots of whole foods and try to avoid the gluten free processed substitutes as your digestive system needs all the help it can get at this moment. You may want to avoid dairy as well for now and think about reintroducing it later. This site has been really helpful to me and others. I hope you find it just as useful. Best of luck! ps, your increased reaction to gluten during the challenge phase was perfectly normal. Many find that reintroducing it much worse than the initial affects and take some time to get over the challenge. That's why you'll see lots of posts here urging folks to 'stay on gluten' till their testing is complete! PPS( ) Inasmuch as your post can convey emotion, your's seemed positive Stay that way! At times the diet can be a bit isolating and some friends and family may struggle to understand. I'm sure it will be difficult at times making good choices and staying vigilant when everyone around you doesn't have to think twice. Stick with it, your health is paramount and it will be worthwhile. In time your good friends will get it and those that don't aren't worth worrying about. There are great foods you can eat and if not, learn to cook them yourself

Hi! My daughter is 19 was diagnosed at age 16. It took about 12-18 month s for her to fully heal from the damage and feel "normal" again. Also because of the damage done she had reactions to dairy, so you may want to try no or minimum dairy until youre fully healed. Just a suggestion. Hope you start feeling well soon!