Gluten Free Buckwheat Whole Grain Bread
Ways to defrost Gluten Free Buckwheat Whole Grain Bread:
1. Remove bread from the freezer and leave at room temperature for up to six hours. You can also place bread in the refrigerator for up to 12 hours. Always leave the bread wrapped while it thaws.
2. Defrost bread in the oven. Preheat the oven to 325 degrees Fahrenheit. Remove the plastic wrap if used when initially freezing the bread. Wrap the loaf tightly in aluminum foil. Place bread in the oven for 20 to 30 minutes.
3. Remove per-sliced pieces of bread from loaves in the freezer. You can "snap" off a slice or two from the per-sliced loaf. Simply reseal and replace the remainder of the loaf in the freezer. Toast the slices for quick defrosting and browning.
Ingredients: corn starch, potato starch, tapioca starch, rice flour, buckwheat flour, ground flaxseed, yeast, ground caraway, sunflower seeds, cardamon, almond flour, sugar, soy grits, sesame seeds, lupine flour, corn flour, rice flour, sour sponge, xantham gum, salt, canola oil, acacia gum
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