After my moan several months ago about changes to my favourite gluten-free bread, I was contacted by Lifestyle Bakery asking if I’d like to try some products from their new gluten-free (GF) Soft ‘n’ Light range.

Always willing to try anything keen to do the best by my fellow coeliacs, I agreed.

Unfortunately the delivery of my bread was delayed because of flooding here in Queensland and the fact that my hometown was cut-off for almost one week.

Nevertheless, on arrival the bread was – as promised – soft and light.

Those who’ve never tried GF bread won’t understand the dilemma faced by bread-loving coeliacs. Indeed, I’m sure many fellow coeliacs, or those using GF breads, would have endured their fair share of cardboard-like bread which breaks rather than bends!

I was fortunate enough to receive the White, Soy Linseed, Chia & Quinoa bread from the bakery’s new Soft ‘n’ Light range as well as GF breadcrumbs. (I don’t ‘do’ fruit in bread… just in case you’re wondering!)

I have to admit, this was the first time since my coeliac diagnosis (ie. for 6-7 years) that I’d used breadcrumbs. Yes, yes I know… But no one had handed them to me on a platter before, and I’d actually forgotten what it was like to use them! I coated some fish the night after they arrived and was excited by their lovely texture and delicious crunchiness. (No, I cannot understand why I’m not a much-sought-after food blogger either!!!)

Unlike my previous favourite GF bread and its diabolical change of packaging into a straightjacket which cannot be reused once opened; Lifestyle Bakery bread comes in the usual bags (with the bread ties) and inside of that, the bread is vacuum sealed – described as modified atmosphere packaging – aimed to keep the bread fresher.

So, I simply broke open the straightjacket modified atmosphere packaging and put the bread in the outer bag to store in my freezer. Just like normal people non-coeliacs do.

Because I was keen to try everything at once I decided to start with both the Soy Linseed and Chia & Quinoa; a slice of each playing host to my scrambled eggs. (Plus I’d never seen chia or quinoa used in bread before, so was keen to see what it tasted like!)

I enjoyed the taste of both and – surprisingly – it was easy to tell the difference between the two.  (I’d worried I should have marked them in some way to assist my discerning palate in identifying which was which!)

Although like most GF bread, the slices are small, the Soft ‘n’ Light bread is indeed soft and fresh, even after retrieving it from the freezer and defrosting it.

The Soy Linseed and Chia & Quinoa breads, in particular, have a lovely texture and are especially yummy.

And… I guess (if I HAVE to) accept the need for the new straightjacket modified atmosphere packaging, I like that Lifestyle Bakery bread ALSO comes with the bag and tag to use once the straightjacket modified atmosphere packing is torn open.

My only suggestion would be to separate the bread as you put it in the bag as once frozen I found the bread really hard to separate. (I have a habit of getting two pieces out at a time for my breakfast each day!)

Unsurprisingly it isn’t as nice as the bread rolls I’ve discovered in a bakery in my childhood hometown (which only bakes pre-ordered GF stuff on a Tuesday!!) or a café I used to frequent in Brisbane (though they charged me $2.50/slice); but the new Soft ‘n’ Light bread is significantly softer and tastier than most GF breads I’ve tried.

Lifestyle Bakery has been around for over 10 years. Other GF products offered include pizza bases and breadrolls, in addition to other product ranges: sprouted grain; wheat alternative; and healthy living. Lifestyle Bakery is based in South Australia, but supply products to a range of retailers around Australia and Singapore. Oh, and I saw the breadcrumbs at a Coles supermarket here in Oz.

Have you ever tried gluten-free bread? Was it edible?
Non Aussies who are gluten-free, what do you look for in a GF bread?
Do you ‘do’ fruit in products, or is it only me that has that possibly strange aversion?

Today I’m linking up with Blogs & PR’s Talk to us Thursday!