RED RICE FLUFFY GLUTEN-FREE BAGELS:
Water, Tapioca Starch, Red Rice Flour, Olive Oil, Psyllium Husk, Yeast, Salt
Gluten is the general name for the protein found in wheat (wheat berry, durum, emmer, semolina, spelt, farina, farro, graham, gamut), rye, barley, and triticale – a cross between wheat and rye. Gluten can also cross-contaminate oat products. Gluten helps foods maintain their shape, acting as a glue that holds food together, and this is the reason why it can be found in many types of foods, even ones that would not be expected.
In recent years, gluten has been the cause of many food sensitivities, leaky gut, and of course celiac disease, and in general can be a heavy food for the common person to digest. Choose this gluten-free bread instead!
Directions for use: first day enjoy fresh, second day keep in the fridge, after third day, slice and freeze.