Gluten Free - Baguette Parbaked Rolls by Schar

Special Notes:
6/12.3oz, 2 per pk, 12ct
5 LB Case
Non Perishable:
Store in a Cool Dry Place
Gluten Free:
Order Process:
Allow 1 Day, Orders Received Friday - Sunday will be Processed Monday
Shipping Service:
FedEx 3 Day Saver
Customer Reviews
Ingredients & Nutritional Information

When you are coping with a gluten free lifestyle, you may think that only your taste buds are being affected by your choices, but in reality, food involves all five senses. Some believe that even more powerful then our sense of taste, is our sense of smell. If you do not agree, then imagine the aroma of a freshly baked loaf of bread; it will probably change your mind. Even though a few deep breathes in a bakery probably will not cause you any harm, it may bring a bit of distress, and for the wonderful bakers at Schar, that is unacceptable. Their line of par-baked products allows for you to fully enjoy the nuances of bread again, from the texture, to the aroma, to of course, the flavor. To create their Classic French Baguette, Schar uses a combination of gluten free starches like those found in potatoes, corn and rice, along with a handful of other interesting ingredients that help capture the texture and flavor of gluten filled baked goods. These doughy delights are not finished off in the bakery though; they are sold to you just shy of being done so that you can finish them off in your own oven, filling your house with the unmistakable aromas of baking bread and happiness.

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water, corn starch, sourdough (rice flour), rice flour, psyllium seed husks (vegetable fiber), rice syrup, rice starch, sunflower oil, yeast, soy protein, sugar, hydroxypropyl methylcellulose, salt

Serv. Size: 1/4 Baguette (44g), Amount Per Serving: 8, Calories 100, Fat Cal. 10, Total Fat 1g (2% DV), Sat. Fat 0g (0% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 220mg (9% DV), Total Carb. 20g (7% DV), Dietary Fiber 2.5g (10% DV), Sugars 1g, Protein 1g, Vitamin A (0% DV), Vitamin C (0% DV), Calcium (2% DV), Iron (2% DV)