Classic plain white Yorkshire Teacake. (No Fruit) Also known by other names dependent on your region: baps, balm cakes, breadcakes, fluffy’s, stotties, buns, cobs etc. A common issue we find among people with coeliac disease is that they are often the only one in the family who eats gluten free bread, which means there are occasionally leftovers. Our bread is suitable for freezing, but if you fancy getting creative, we have some ideas… We have a large range of buns, rolls, baps, breadcakes, teacakes and muffins that come in a variety of sizes, catering to any need or occasion. Bread is a staple commodity in every household, which is why we recognise the necessity of providing an alternative option for those with coeliac disease. I'd wondered how I'd manage on long trips without any, then I became gluten intolerant and had to do without it anyway!

With over 100,000 ocean miles in a small sail boat, and one eye permanently on how much gas we have this is something that we have now got down to a fine art. So, for a 3-4 week passage, wanting bread, but not wanting to bake our own (not wanting to use a lot of gas) we set out to discover what if any 'long-life' bread was available (that does not need chilling or freezing and is to be considered 'warm storage').If making your own bread, choose recipes that include fats like butter, oil or eggs. These ingredients will help the preserve the bread and keep it softer for longer. When I realized I can cook food that could make people healthier and stronger, I felt I gained some superpowers and had a duty to share them with more people. Imagine fermenting a head of cabbage into a pro-biotic kimchi that will improve the gut health of my students, while empowering them with the knowledge to make the kimchi for themselves. Now it becomes life-changing kimchi! It's even worth freezing bread that has gone a little stale as there are still plenty of uses for it - croutons, delicious French toast for Sunday brunch or a comforting treat in bread and butter pudding. One day a coeliac guest was discussing her eating challenges with me and asked if had I ever heard of The Life Changing Bread? No, I hadn't, but I was curious to learn more about it, so I looked up a few recipes on the internet and started playing around with some recipes!

Wait for your freshly-baked loaf to cool completely before storing. Try to consume fresh bread as soon as possible — bread will start to stale once it has cooled. Shop-bought loaves should be kept in an air-tight plastic bag at room temperature rather than in the fridge. For bakery breads that are usually sold in a paper bag, remove them from the bag when you get it home, wrap tightly in cling film and store at room temperature. Bread boxes are great if you want to keep a loaf for a couple of days. Can I freeze bread? We made it our mission to offer not just one type of bread, but a wide variety of sliced gluten free long life bread including Gluten free Select Seeded Loaf , Gluten free Select White Loaf , Gluten free Select Brown Loaf , Glutafin High Fibre Loaf and more – Whatever bread type you prefer, we’re sure to have something for you! Secondly, we discovered that cheap sliced brown bread, in it's original plastic bag/wrapper lasts for at least a month. It is usable for both sandwiches or toast. I would suggest buying some and leaving it un-opened for a while, then tasting/testing it yourself to ascertain if this works for you. Allow the bread to rest for about 30 minutes before slicing. Nutrition and health benefits of life changing breadI've been trying gluten-free alternatives, none are too impressive, they do enough to keep me happy - just.... Ever since our founding, we have continued creating bread that is both delicious and has a long shelf life by making the most of natural Panettone yeast. Fruit teacakes or spiced fruit teacakes with cinnamon, nutmeg and mixed spice, currents and sultanas. Sunflower seeds are the fruit of the sunflower plant and what better way to bring some sunshine to your life-changing bread? They bring lots of healthy fats, vitamins, and minerals.

In my scuba diving days, to keep booze cool we used to hang sealed containers inside 'goodie bags' below the upper thermocline. Worked great, even on the hottest of days in the Med. Not very practical when underway, but great when at anchor. Sesame seeds have been used in Ayurvedic and Traditional Chinese Medicine for thousands of years. To gain their nutritional benefits, you need to consume substantial amounts on a regular basis. I make my own sesame milk regularly and use it in my smoothies, overnight oats, chia puddings, and porridges. I also make a Sesame Gomashio seasoning which I sprinkle on almost any savory dish. Refrigeration - I am hoping that the top of the encapsulated keel will be cool enough for butter and cheese. Most other things will be tinned or long life and in 2 or 3 day quantities. From jam on toast to crusty rolls with soup, fresh bread is a staple of many UK householders meals. But despite its versatility, sometimes you find a loaf has started to go stale before you've had the chance to use it up. Of course you can make your own bread. I make 2 wholemeal loaves at a time and they last about 4 days quite well. In a big sea it's hard to nead, but on quiet days very easy. My table isn't up to the pounding so I do it in a stainless steel bowl on my lap, works quite well.Last year we got storm-bound at anchor* for a few days and were glad of it. As far as far as I remember it didn't taste any different to ordinary sliced bread, i.e. vile. But we weren't complaining. Flaxseeds are prized for their health-protective properties, containing lots of omega-3 fatty acids, fiber, and minerals. If flaxseeds are not a regular staple in your pantry, I urge you to incorporate them into more of your recipes. To contribute to our community and society based on our company’s name, “Communication through bread,” we often offer our products to the community, including after natural disasters. We believe these activities raise awareness of our bread’s deliciousness and long shelf life, and the recognition of us as a specialized manufacturer of long-life bread. Sub rolls available in white or brown; glaze top or plain; uncut, top sliced or hinge sliced. Variety of different toppings. It has instructions about using it for toast as it is, or microwaving it for a few seconds then letting it cool before using as sandwiches. I've tried it before and after zapping it in the microwave and would happily eat it straight from the bag.

Need some recipe ideas? Take a look at gluten free recipes for cooking and baking with our gluten free products. Your Next Prescription: Gluten Free Longer Life Bread Be prepared for any emergency by storing your own long-life survival food rations. Freeze Dried tins are made for emergency preparedness and have a proven 25 year shelf-life. The freeze dried meals have been cooked and then freeze dried, so require you to add water to rehydrate. Tip: Emergency Food Ration Biscuits are probably the most cost-effective survival food solution with a shelf-life of up to 5 years.The best way to refresh bread that has staled is to run the loaf under tap water until the crust is wet, then heat it for five to 10 minutes in a 180˚C oven. The starch molecules will re-absorb the water and your bread will be nicely revived! Brown bread rolls with malted wheat flakes and other seedy goodies inside, topped with a sprinkle of rolled oats or other seeds. I have a cousin in the baking business. A salesman came to see him and gave him a new type of bread roll that still felt fresh after 6 months. Ray mears on one episode of his tv series (always being repeatd) cooks some soda bread in a cast iron cooking pot with a lid ,he uses it as an oven, Cooked fresh bread every 2 days, couldn't get it to last any longer. Not the bread's fault, I just love it.