date:Jun 22, 2012
to place them in the oven for a few minutes before serving.The bread is actually better after it has been frozen.
We have a background of 20 years of development. We are putting a lot of effort and research into our development. Our vision is that gluten free should taste the same as regular products.Each of our productsusesa combination of flours, tapioca; corn; potato, rice. We also use soya powder in some products. We are looking at Europe and are going to be at Sial this year in France. It