Schar Schar Deli Style Bread Sourdough

240 g

$6.79

Schar

Schar Deli Style Bread Sourdough

240 g
Schar Deli Style Bread Sourdough is rated 5.0 out of 5 by 4.
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$6.79

+
Description
Made free of wheat, lactose, GMOs and preservatives. Enjoy high-fibre bread right out of the package, no toasting required. These hearty, extra-large slices are perfect for all deli sandwiches.

Features:
Certified Gluten and Wheat Free, Preservative Free, Lactose Free

Ingredients:
Corn Starch, Water, Sour Dough (Rice Flour, Water), Buckwheat Flour, Rice Flour, Rice Syrup, Ground Psyllium Fibre (Vegetable Fiber), Rice Starch, Sunflower Oil, Soy Protein, Sorghum Flour, Modified Cellulose, Yeast, Salt, Sugar.

Contains: Soy.

Highlights
Gluten Free product Non-GMO product Dairy Free product

Features
Certified Gluten and Wheat Free, Preservative Free, Lactose Free
Ingredients
Corn Starch, Water, Sour Dough (Rice Flour, Water), Buckwheat Flour, Rice Flour, Rice Syrup, Ground Psyllium Fibre (Vegetable Fiber), Rice Starch, Sunflower Oil, Soy Protein, Sorghum Flour, Modified Cellulose, Yeast, Salt, Sugar.
Shipping & Returns
  • Unfortunately, due to the nature of this item, we cannot accept any returns.
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Rated 5 out of 5 by from Tasty! This bread is very tasty!. The slices are large, so if you cut them in half it makes for a nice sandwich. I would definitely buy again.
Date published: 2021-01-08
Rated 5 out of 5 by from Great for deli sandwiches Another great GF product. Like the same brand ciabatta buns a great product to have on hand. Stores well. As close to wheat products in taste and chew as I’ve found. Expensive but a welcome treat from most GD bread products.
Date published: 2021-04-19
Rated 5 out of 5 by from Just like the bread! Taste great, perfect texture and consistency. Smells a little strange when toasting, though. But aside from that, you'd never know it was gluten free!
Date published: 2021-02-14
Rated 5 out of 5 by from Favorite purchase Awesome gluten free bread. The best I've ever had and you don't need to toast it.
Date published: 2022-04-05
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