As many gluten free shoppers in Australia would have recently noticed, many changes within the gluten free marketplace have occurred. From product reformulations (we’ll discuss this more, below) to rearrangements of the gluten free aisles in our supermarkets, our gluten free lifestyles are in the midst of a change in just about every possible manner.

Country Life Bakery, the largest supplier of gluten free bread in Australia is no exception.

Pictured below is an example of their old packaging along with it’s ingredient listing:

Ingredients: Contains almond, egg and sulphites as indicated in bold type. Water, Rice Flour, Tapioca Flour, Almond Meal, Eggs, Yeast, Vegetable Oil, (Antioxidant 320), Sugar, Linseed Meal, Vegetable Gum (415, 412), Rice Bran, Psyllium Husks, Vinegar, Iodised Salt, Emulsifiers (471,481), Food Acid (260), Preservative (220, Sulphites) Vitamin (Thiamin).

Note: There is no dairy in our recipe, but traces of dairy may be found as our bakery machine also makes breads containing dairy.

Pictured below is an example of their new packaging.

Ingredients: Contains almond, soy and egg as indicated in bold type. Water, modified tapioca starch (1442), rice flour, maize starch almond meal, vegetable oil, linseed, soy flour, egg white, sugar, rice bran, iodised salt, psyllium flour, yeast, hydroxypropyl methylcellulose (464), preservative (282), vegetable gum (412), vitamin (thiamin).

I took a picture on the back of the loaf as well as the front (pictured above), which is pictured below:

Before I rant on, I thought I would include their boasting (albeit ridiculous IMO) quote:

Making great quality gluten free bread isn’t easy. At Country Life Bakery we’ve been baking gluten free bread since 1984 & we’ve learnt a lot along the way. We want our gluten free bread to be the closest to regular bread you can find. Our new formulation is our best work yet. Soft, light & delicious – you won’t believe it’s gluten free. Bigger, better & now also dairy free.

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So, it seems that Country Life Bakery has now joined the food industry in reformulating their gluten free loaves.

And, surprise surprise! Guess what they added to it that I have feared all along??

SOY!

Should I have been surprised? Probably not (as I had strong suspicions that it would eventually happen), but as you can probably tell I am now overwhelmed in total, complete and utter frustration at what I am to do!

Unlike the United States, the UK and New Zealand it seems like every gluten free bread (and just about every last loaf of regular bread too) here in Australia now contains one common ingredient: SOY FLOUR!

I can no longer find a bread without this WRETCHED ingredient.

Have the manufacturers here not a clue as to the dangers of soy? What is their purpose in adding it to so many of our gluten free foods.

A couple of months ago I ranted on about how the Patties Gluten Free range of foods now contains soy. Uncle Rick (the man who developed the original recipes for their range which were free of as many allergens as possible (including soy)) graciously dropped me a line saying that since he left the company he has not been happy with what he as seen.

AND I’M NOT ONE BIT HAPPY EITHER!!!

I will no longer be supporting Country Life Bakery. My non-coeliac family members who used to purchase their regular loaves will no longer be giving them their business either.

Did you know that SOY FLOUR is now the most common ingredient in bread in Australia?

It STINKS that something that traditionally was NEVER in bread is now in virtually EVERY loaf around!!!

What are your thoughts? Tell me below.

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