全粒粉パン

Finally, a gluten-free bread that doesn't fall apart when I toast it—the millet flour gives it a nice, sturdy texture. I've been eating it for breakfast every day this week.

The flax seeds give it a nice little crunch in every bite, and it holds up well for toast without falling apart. I've been gluten-free for years and this is the first wholegrain loaf that actually feels like real bread to me.

The crust stays nicely crisp while the inside is soft enough for sandwiches, and you can actually see the flax seeds in every slice. I've tried a lot of gluten free breads that crumble apart, but this one holds together even with a thick layer of hummus.