Multiseed Breadstick

wheat  ·  No known concerns

Cereal grain milled into flour for bread, pasta, and baked goods. Contains gluten.

Cornflour  ·  No known concerns

Finely ground flour milled from whole corn kernels, used in breads, tortillas, and batters.

SunflowerSeed  ·  No known concerns

Seeds of the sunflower plant, eaten roasted as a snack or pressed for sunflower oil.

Oats  ·  No known concerns

Whole grain cereal rich in soluble fibre (beta-glucan).

Flaxseed  ·  No known concerns

Small oilseed rich in fiber and omega-3 fatty acids (ALA), eaten whole, ground, or as flaxseed oil.

WheatBran  ·  No known concerns

Outer layer of the wheat kernel, high in fiber, added to bread and cereals for texture and nutrition.

RyeFlour  ·  No known concerns

Cereal grain containing gluten. Used to make dark rye bread, rich in dietary fiber.

SesameSeed  ·  No known concerns

Small oilseeds with a nutty flavor, used whole, ground into tahini, or pressed for oil. Contains sesame allergen.

Malt  ·  No known concerns

Barley grain sprouted and dried to make a natural sweetener and flavoring. Used in bread, beer, and breakfast cereals; contains gluten.

OliveOil  ·  No known concerns

Healthy monounsaturated fat from olives. Rich in polyphenols and oleic acid; supports heart health.

SourdoughStarter  ·  No known concerns

Live fermentation culture of wild yeast + lactobacilli used to leaven bread.

sunflower oil  ·  No known concerns

Vegetable oil pressed from sunflower seeds, commonly used for cooking and frying due to its light flavor.

Water  ·  No known concerns

The most common ingredient in processed foods.

Yeast  ·  No known concerns

Single-celled fungus used to ferment dough for bread and beer, or as a nutritional supplement (nutritional yeast).