Corn bread and with seeds
Corn bread and with seeds (poppy seeds, sunflowers etc.)
Gluten is a glue-like protein found in products made from grains such as wheat, oats, rye and barley and is partially responsible for the chewy texture of most breads. For some people who are sensitive to gluten, this leads to adverse reactions ranging from indigestion right through to more serious immune responses. People with food allergies or intolerances such as coeliac disease often find it difficult to obtain bread that doesn’t contain some form of gluten. Here at the Polish Village bakery, we are sympathetic to the needs of all our customers. As such, we have produced this great tasting cornbread loaf. 100% gluten free, it also contains your choice of seeds, including poppy seeds or sunflower seeds, which help to give it a lovely nutty flavour and increase the protein content of the bread.
One study conducted at the University of Massachusetts Medical School found that, when confronted with lower glycaemic alternatives to normal bread, 85% of children with diabetes tried and liked wholegrain cornbread the best.
Diabetes Education, May-June 2009; 35(3): 422-7. (Epub Mar 16, 2009). For a summary, see: http://wholegrainscouncil.org/node/7481/print