Genius CRUMPETS - Gluten Free

What’s In It?

Water, Rice Flour, Maize Starch, Potato Starch, Rapeseed Oil, Dried Egg White, Caster Sugar, Maize Flour, Yeast, Dextrose, Raising Agents (Disodium Diphosphates, Potassium Hydrogen Carbonate), Dried Egg, Salt, Stabilisers (Xanthan Gum, Hydroxypropyl Methyl Cellulose), Sugar, Acidity Regulator (Citric Acid), Emulsifiers (Mono- and Diglycerides of Fatty Acids, Polyglycerol Esters of Fatty Acids), Preservative (Potassium Sorbate).

Ingredient checker

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Caster sugar

What is it? Caster sugar is the name given to finely milled granulated sugar and, for that reason, it's sometimes called 'superfine' sugar.

What's it doing in my bread? We couldn't get that beautiful rise in our loaves if it weren't for the magic work sugar does in kick starting yeast fermentation. As yeast feeds on the sugar, it releases harmless but helpful bubbles of carbon dioxide.

Dextrose

What is it? Dextrose is the main naturally occurring form of glucose (sugar), chemically identical to the sugar found in our blood.

What's it doing in my bread? We couldn't get that beautiful rise in our loaves if it weren't for the magic work this sugar does in kick starting yeast fermentation. As yeast feeds on the sugar, it releases harmless but helpful bubbles of carbon dioxide.

Fermented Maize Starch

What is it? A powder made from by-products of fermenting maize (sometimes known as corn).

What's it doing in my bread? This naturally controls the acidity of our bread which helps stop yeasts and mould from growing. Basically, it helps our bread stay fresher for longer, reducing the need for artificial preservatives or additives in our bread.

Hydroxypropyl Methyl Cellulose

What is it? A special ingredient extracted from the bark of birch trees that’s totally safe to eat.

What's it doing in my bread? It’s essential to creating the lovely bubbly structure that makes our bread soft & delicious without having to rely on gluten.

Iodised Salt (salt, potassium iodate)

What is it? Most salt that we buy in stores is iodised (and in some countries, this is how it must be sold by law). Iodising is a process of mixing table salt with tiny quantities of the micronutrient iodine.

What's it doing in my bread? It provides an essential source of iodine in the diet, preventing deficiencies which can impact thyroid function or pre-natal development.

Potato Starch

What is it? We extract potato starch from the root tubers of potatoes. It has a neutral colour, taste and flavour.

What's it doing in my bread? Science at work! The potato starch helps forms a gel that supports the rising structure of the bread, which then bursts into soft, fluffy molecules between air bubbles to create Genius' soft crumb. Potato starch also makes for a great digestible source of carbohydrates, which release energy slowly - this helps to stave off hunger and you keep going for longer.

Rice Flour

What is it? Rice flour is made by grinding raw rice all the way down into a superfine powder. It's much gentler on the stomach than gluten containing flours.

What's it doing in my bread? Rice flour works towards creating a lovely soft texture and also gives a slow, steady release of carbohydrates.

Xanthan Gum

What is it? A very common thickener made from fermented sugars, used in lots of foods.

What's it doing in my bread? Gluten is the reason traditional dough is a bit sticky. In Genius bread, we use a little bit of natural Xanthan gum to get this stickiness and help bind our ingredients together during proving and baking.