Tip Top’s the One! Now for both gluten and gluten free eaters. Tip Top has finally answered the call of thousands of us with Coeliac Disease. They’ve delved into the world of gluten free bread with their first loaf which is a white loaf. I am so excited about this, because many other brands come out with a seed bread first and I am not the biggest fan of seeded breads.
Currently it is available from Woolworths, Coles and Independents. However, there have been stock. I had to go to over 10 different stores before finding this. Tip Top has mentioned that they are going to be increasing the stock. Furthermore, if the bread is not on the shelf, ask someone to check the freezers out the back. Tip Top has confirmed that the Tip Top is delivered to stores frozen and is kept in the stock freezer. Prices will vary depending on location. At Woolworths you’ll pay $6; at IGA I’ve seen it for $6.50.
Starting with the ingredients, this is Made in Australia. It contains egg and soy for major allergens. Other ingredients include Tapioca Starch, Rice Flour, Canola Oil, Sugar, Yeast, Iodised Salt, Vinegar, Vegetable Gum, and Maize Starch. It is endorsed by Coeliac Australia as well. I know that the double wrapped packaging isn’t the favourite of everyone, so yes this does use the double wrap method. It is extremely soft and squishy in the pack. Taking a look at it, it definitely looks like normal bread with slices that can take a Kraft singles slice. The big thing that everyone is doing with them at the moment is testing whether it will split.
Gluten Free Multipurpose Bread Dough
Therefore, I had to, for my photo try wrapping a sausage in bread. As you can see below, the crust does split a little but the bread itself holds up. This photo of me holding it was after about 20 minutes stuck in the taco holder for photos. Now before anyone says anything about the way that I wrapped the sausage, they wouldn’t photograph well when folded diagonally.
Let’s get into the taste, consistency and texture now. It’s soft, you can hold a sausage in it, and it has a lovely consistency. Taste wise, there isn’t any odd flavours, it tastes like bread to me. The real test though; the gluten eaters. Brody’s anti climatic response is – yeah that’s bread. This means that he thinks it is similar in taste and consistency to normal gluten free. He really liked it and says he could eat this without toasting. He said that some other gluten free breads go gluggy in his mouth and he struggles to finish them. I have to agree, I have no trouble finishing this fresh. Look, it’s just really good.
We haven’t tried toasted yet, however it has so far managed to stay soft after two days open and re-sealed. Additionally, there hasn’t been any sign of mould yet. I’ve kept it sealed and on the bench at room temperature. It looks like Tip Top are setting the standards sky high for gluten free bread. As long as my local starts getting their stock in, I’ll be grabbing it.
Wild Sourdough Gluten Free Flour 2kg
Therefore, I had to, for my photo try wrapping a sausage in bread. As you can see below, the crust does split a little but the bread itself holds up. This photo of me holding it was after about 20 minutes stuck in the taco holder for photos. Now before anyone says anything about the way that I wrapped the sausage, they wouldn’t photograph well when folded diagonally.
Let’s get into the taste, consistency and texture now. It’s soft, you can hold a sausage in it, and it has a lovely consistency. Taste wise, there isn’t any odd flavours, it tastes like bread to me. The real test though; the gluten eaters. Brody’s anti climatic response is – yeah that’s bread. This means that he thinks it is similar in taste and consistency to normal gluten free. He really liked it and says he could eat this without toasting. He said that some other gluten free breads go gluggy in his mouth and he struggles to finish them. I have to agree, I have no trouble finishing this fresh. Look, it’s just really good.
We haven’t tried toasted yet, however it has so far managed to stay soft after two days open and re-sealed. Additionally, there hasn’t been any sign of mould yet. I’ve kept it sealed and on the bench at room temperature. It looks like Tip Top are setting the standards sky high for gluten free bread. As long as my local starts getting their stock in, I’ll be grabbing it.
Wild Sourdough Gluten Free Flour 2kg
Therefore, I had to, for my photo try wrapping a sausage in bread. As you can see below, the crust does split a little but the bread itself holds up. This photo of me holding it was after about 20 minutes stuck in the taco holder for photos. Now before anyone says anything about the way that I wrapped the sausage, they wouldn’t photograph well when folded diagonally.
Let’s get into the taste, consistency and texture now. It’s soft, you can hold a sausage in it, and it has a lovely consistency. Taste wise, there isn’t any odd flavours, it tastes like bread to me. The real test though; the gluten eaters. Brody’s anti climatic response is – yeah that’s bread. This means that he thinks it is similar in taste and consistency to normal gluten free. He really liked it and says he could eat this without toasting. He said that some other gluten free breads go gluggy in his mouth and he struggles to finish them. I have to agree, I have no trouble finishing this fresh. Look, it’s just really good.
We haven’t tried toasted yet, however it has so far managed to stay soft after two days open and re-sealed. Additionally, there hasn’t been any sign of mould yet. I’ve kept it sealed and on the bench at room temperature. It looks like Tip Top are setting the standards sky high for gluten free bread. As long as my local starts getting their stock in, I’ll be grabbing it.
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