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Three Bakers Max Omega Whole Grain and 5 Seed Gluten-Free Bread

Product Amount: 17 oz. Package
Model Number: GFD114590 - UPC/ISBN: 817350010227

Gluten Free FoodsMilk Free FoodsSoy Free Foods

Points Credit : 7 points Currently valued at $0.69



YOUR PRICE: $6.89

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Three Bakers Max Omega Whole Grain and 5 Seed Gluten-Free Bread


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This product is stored frozen in our warehouse, but can be shipped dry (without freezer box and dry ice) to certain locations.  For maximum product integrity and shelf life, please store this product in the freezer upon arrival until ready for use. 

Certified Gluten Free, Excellent source of Fiber, Soy Free, Dairy Free, All Natural, Whole Grain, Good Source of Omega 3.

A special combination of 5 seeds provides an excellent source of Omega 3 ALA: sunflower seeds, flax seeds, chia seeds, sesame seeds, hulled hemp seeds.

A delicious bread made with whole grains and 5 healthy seeds that are naturally rich in Omega 3 ALA. Makes a great sandwich without toasting. But, toasting really enhances the flavor of the seeds!

Keep frozen for longer shelf life. Thaw in plastic for freshness. For fresh results thaw only what you will use within a 24 hour time frame. Bread can remain on counter for 3-4 days after thawing. 

Shelf Life: 12 months

Ingredients: 
Water, whole grain brown rice flour, corn starch, tapioca starch, eggs, corn dextrin, cane sugar, non gmo canola oil, sunflower seeds, flax seeds, honey, potato flour, ground flax xeeds, chia seeds, sesame seeds, baking powder, yeast, xanthan, rice bran salt, vinegar, hulled hemp seeds, enzymes (calcium sulfate and enzymes).

Product of United States

Nutrition Facts
Serving Size Volume 2 Slice
Serving Size Weight 69 G
Servings Per Package 7
Calories 210
Calories From Fat 45
Total Fat 5 G - 8%
Saturated Fat 0.5 G - 3%
Trans Fat 0 G
Cholesterol 0 Mg
Sodium 260 Mg - 11%
Total Carbohydrates 38 G - 13%
Dietary Fiber 6 G - 24%
Sugars 4 G
Protein 3 G - 6%
Vitamin A - 0%
Vitamin C - 0%
Calcium - 6%
Iron - 4%

Product added on: Monday 15 December, 2014.


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