Rudi’s revamps gluten-free bread recipes

by Eric Schroeder
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BOULDER, COLO. — Rudi’s Gluten-Free Bakery has revamped its gluten-free sandwich bread recipes to be “softer and fluffier” and with an extended shelf life.

“In speaking with the gluten-free community, we quickly learned they are looking for better-tasting breads and baked goods that don’t leave you with any feeling of missing out on the good stuff,” said Doug Radi, senior vice-president of marketing and sales for Rudi’s Organic Bakery. “We’re thrilled that with this new recipe we’ve made our already delicious line of sandwich breads  softer and fluffier so they taste, look and feel like the real thing. It’s our passion to keep pushing the envelope to create high-quality gluten-free products the whole family will enjoy. We’re confident our fans will love the new formula, and will feel good about what they’re eating, too.”

The new recipes have been incorporated into Rudi’s Gluten-Free Bakery sandwich bread, including original, multigrain and cinnamon raisin varieties.

Comparing the new recipes with the older recipes on the company’s web site, the new bread varieties have more total fat, sodium and dietary fiber, and less iron, per 1 slice serving, than the previous versions.
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