FIRED-UP STONEBAKED PITA BREADS

Our Fired-Up Stonebaked Pita Breads are deliciously soft and fresh. They're packed with prebiotic fibre which means they're completely gut lovin'! Try them toasted or have them as an alternative to your sandwiches.
GUT LOVIN’ GREATNESS

Unlike other Pita Breads, our Fired-Up Stonebaked Pita Breads are high in prebiotic fibre! Not only are these Gut Lovin Pita Breads high in fibre, they're gluten and milk free too. Clever. (Genius, really.)

Now proudly made in Australia from at least 67% Australian ingredients.
Where to buy
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What’s In It?

Starches (Corn, Tapioca, Potato), Water, Thickeners (Methylcellulose, Xanthan Gum, Guar Gum), Modified Tapioca Starch, Vegetable Oil, Brown Sugar, Rice Flour, Yeast, Psyllium Husk, Raising Agents (Glucono-delta-Lactone, Sodium Bicarbonate), Iodised Salt (Salt, Potassium Iodate), Fermented Maize Starch, Preservatives (Sodium Propionate).

Suitable for Coeliacs, Vegans and Vegetarians.

Ingredient checker
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Bamboo fibre
What is it? Bamboo isn’t just for pandas. We use the edible, vegetable parts of the bamboo and turn them into a fine powder.
What's it doing in my bread? Bamboo is brilliant at absorbing and holding water – ensuring our bread doesn’t dry out and so stays fresher longer. As a natural fibre, this part of the bamboo is good for digestion and gut health too.
Fermented Maize Starch Flavouring
What is it? A powder made from by-products of fermenting maize (sometimes known as corn).
What's it doing in my bread? This naturally controls the acidity of our bread which helps stop yeasts and mould from growing. Basically, it helps our bread stay fresher for longer, reducing the need for artificial preservatives or additives in our bread.
What is it? A bespoke blend of extracts and fermentates of natural non-dairy ingredients that tastes just like butter.
What's it doing in my bread? Delivers the signature buttery flavour of a traditional brioche, yet is still dairy free.
Humectant (Vegetable Glycerol) Hydroxypropyl Methyl Cellulose
What is it? 'Humectants' are products that help with moisture retention. Ours are made from vegetable fats like olive or sunflower oil.
What's it doing in my bread? These humectants protect our bread from drying out, helping it stay fresher for longer.
What is it? A special ingredient extracted from the bark of birch trees that’s totally safe to eat.
What's it doing in my bread? It’s essential to creating the lovely bubbly structure that makes our bread soft & delicious without having to rely on gluten.
Iodised Salt (salt, potassium iodate)
What is it? Most salt that we buy in stores is iodised (and in some countries, this is how it must be sold by law). Iodising is a process of mixing table salt with tiny quantities of the micronutrient iodine.
What's it doing in my bread? It provides an essential source of iodine in the diet, preventing deficiencies which can impact thyroid function or pre-natal development.
Potato Starch Psyllium Husk Powder
What is it? We extract potato starch from the root tubers of potatoes. It has a neutral colour, taste and flavour.
What's it doing in my bread? Science at work! The potato starch helps forms a gel that supports the rising structure of the bread, which then bursts into soft, fluffy molecules between air bubbles to create Genius' soft crumb. Potato starch also makes for a great digestible source of carbohydrates, which release energy slowly - this helps to stave off hunger and you keep going for longer.
What is it? It’s the seed husk of a small, herbaceous plant grown in India and it’s been used for thousands of years to aid digestion. It’s totally natural and collected by ‘winnowing’ the harvested seeds, a method of separating the husk from the seed by rolling it in a stream of air. It’s got a slightly odd name but it’s a really important ingredient in making gluten-free bread.
What's it doing in my bread? A few different things. Psyllium has an incredible water retaining ability which helps our bread stay moist and fresh and holds everything together during baking. It becomes stretchy when water is added, mimicking the elasticity of gluten without any of the nasty side effects. (If you’ve ever made traditional bread, you’ll know how stretchy the dough needs to be to make a good loaf). And the best part is it does all these things AND it’s a great source of dietary fibre.
Rice Flour
What is it? Rice flour is made by grinding raw rice all the way down into a superfine powder. It's much gentler on the stomach than gluten containing flours.
What's it doing in my bread? Rice flour works towards creating a lovely soft texture and also gives a slow, steady release of carbohydrates.
Tapioca Starch
What is it? Tapioca is a starch and a staple foodstuff in some countries. It comes from the cassava root which hails from Brazil.
What's it doing in my bread? Tapioca works well as an addition to heavier flours - it lightens the result (so you get a fluffy loaf!) and also contributes to the binding properties that we need for successful gluten-free baking.
Vegetable Oil (rapeseed oil)
What is it? Rapeseed oil is a natural vegetable oil with a mild flavour - which is why it's often found in breads as well as lots of recipes for cakes, pastries and margarine.
What's it doing in my bread? Rapeseed oil makes a brilliant addition to any bread as it is both low in saturated fat (something we should all try and cut down on) and rich in vitamin E (a natural anti-oxidant we can always use more of). It acts as a humectant, which keeps our products fresher for longer.
Xanthan Gum
What is it? A very common thickener made from fermented sugars, used in lots of foods.
What's it doing in my bread? Gluten is the reason traditional dough is a bit sticky. In Genius bread, we use a little bit of natural Xanthan gum to get this stickiness and help bind our ingredients together during proving and baking.
Yeast
What is it? Yeast is actually the name for little microorganisms which are technically classified as members of the fungus family - but don't let that put you off! Yeast is used in all leavened breadmaking and has been for as long as there's been bread.
What's it doing in my bread? Letting dough 'rest' is a hugely important part of the breadmaking process. This is when the yeast gets to work, converting sugar into carbon dioxide which bubbles through the mixture helping the bread to rise. The yeast is then burnt off in the heat of the oven and we're left with a wonderful, fluffy loaf. As a natural source of B vitamins, it also aids digestion and your metabolism, supports the nervous system and keeps the skin, hair, eyes, mouth and liver healthy.
Nutritional info
Why It’s Genius
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