Category: Biona
這款長效保存的麵包添加了全穀小米，是一款美味的無麩質麵包，搭配鹹味或甜味配料都相當可口。小米營養豐富且屬鹼性，因此易於消化。烤過後塗上椰子奶油，口感絕佳，但我們的小米麵包也適合搭配風味較強的食材。嘗試各種美味的配料，從簡單的鷹嘴豆泥到層層疊加的茄子、菲達起司和芝麻葉，製作成豐盛的開放式三明治。我們的有機小米麵包採用傳統工匠技藝精心烘焙，包括在烘焙前現磨穀粒，以打造富含全穀營養的麵包。烘焙坊定期進行批次麩質檢測，確保我們的麵包適合無麩質飲食。
The millet grains give it a nice nutty texture that holds up well toasted with butter and jam. I've been keeping a loaf in the pantry for quick breakfasts and it stays soft for days.
Finally, a gluten-free bread that doesn't crumble the moment you look at it—this one holds together well for toast. The millet seeds add a nice little crunch, and it's pleasantly neutral, so it works just as fine with jam as it does with a slice of cheese.
I've been searching for a gluten-free loaf that doesn't crumble the second you slice it, and this one actually holds up beautifully. The wholegrain millet gives it a subtle crunch and makes it feel hearty enough for a proper sandwich. Toast it lightly and it's perfect with both butter and jam.
