When you receive the bread, store in the freezer until required to maintain freshness. You can rejuvenate this bread like magic by baking it in a 180°C oven for about 10 minutes. Well and Good make premium quality baking mixes that are free from all common allergens such as wheat, gluten, dairy, nuts, egg and soya. Their mixes are easy to bake, versatile and always deliciously pleasing for your whole family.
When you receive the bread, store in the freezer until required to maintain freshness. You can rejuvenate this bread like magic by baking it in a 180°C oven for about 10 minutes. Well and Good make premium quality baking mixes that are free from all common allergens such as wheat, gluten, dairy, nuts, egg and soya. Their mixes are easy to bake, versatile and always deliciously pleasing for your whole family.
in 4 offers
When you receive the bread, store in the freezer until required to maintain freshness. You can rejuvenate this bread like magic by baking it in a 180°C oven for about 10 minutes. Well and Good make premium quality baking mixes that are free from all common allergens such as wheat, gluten, dairy, nuts, egg and soya. Their mixes are easy to bake, versatile and always deliciously pleasing for your whole family.
When you receive the bread, store in the freezer until required to maintain freshness. You can rejuvenate this bread like magic by baking it in a 180°C oven for about 10 minutes. Well and Good make premium quality baking mixes that are free from all common allergens such as wheat, gluten, dairy, nuts, egg and soya. Their mixes are easy to bake, versatile and always deliciously pleasing for your whole family.
Last updated at 15/11/2024 19:48:47
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originally posted on happytummies.com.au
originally posted on happytummies.com.au
originally posted on happytummies.com.au
| Energy | 573kJ |
| Protein | 1.7g |
| Fat - Total | 4.8g |
| Carbohydrate | 19.5g |
| Sodium | 241mg |
Updated 40 minutes ago
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| Energy | 573kJ |
| Protein | 1.7g |
| Fat - Total | 4.8g |
| Carbohydrate | 19.5g |
| Sodium | 241mg |
