CHOCOLATE CHIP BREAKFAST BAKES

Deliciously soft and chewy bakes made with wholegrain gluten free oats.
Genius Gluten Free Our Chocolate Chip Breakfast Bakes are packed full of deliciousness; wholegrain gluten free oats and chocolate chips aplenty combined in a golden soft-baked cookie. Each pack contains 5 individually wrapped biscuits making them ideal for breakfast on the go. Pop them in your bag or keep them in your desk at work for a deliciously satisfying snack at any time of day.
Why It’s Genius
What’s In It?

Gluten Free Oats (35%), Margarine: Palm Oil, Rapeseed Oil, Water, Salt, Emulsifier: Polyglycerol Esters of Fatty Acids; Flavourings, Colours: Curcumin, Annatto; Soft Brown Sugar: Sugar, Cane Molasses, Invert Sugar Syrup, Colour: Plain Caramel; Water; Sugar, Rice Flour, Chocolate Chips (5%): Sugar, Cocoa Mass, Cocoa Butter, Emulsifier: Soya Lecithin; Flavouring; Chocolate Chunks (5%): Sugar, Whole Milk Powder, Cocoa Butter, Cocoa Mass, Whey Powder (Milk), Skimmed Milk Powder, Emulsifier: Soya Lecithin; Flavouring; Partially Inverted Sugar Syrup: Cane Molasses, Invert Sugar Syrup; Honey, Potato Starch, Maize Flour, Raising Agents: Disodium Diphosphate, Sodium Bicarbonate, Sodium Hydrogen Carbonate; Stabiliser: Xanthan Gum.

Not suitable for those with a milk, egg, soya or nut allergy. Not suitable for those who react to avenin - a protein in oats.

Oats are naturally free from gluten, and we want to keep it that way. That’s why we ensure our oats are carefully sourced to ensure no cross contamination by other gluten containing grains. This way, you get all the energy, fibre and deliciousness of oats, exactly the way nature intended.

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
What is it? Caster sugar is the name given to finely milled granulated sugar and, for that reason, it's sometimes called 'superfine' sugar.
What's it doing in my bread? We couldn't get that beautiful rise in our loaves if it weren't for the magic work sugar does in kick starting yeast fermentation. As yeast feeds on the sugar, it releases harmless but helpful bubbles of carbon dioxide.
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.
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.
What is it? Golden syrup or light treacle is a thick, amber-coloured sugar syrup that lots of people have in their cupboards (it’s great on pancakes!). It’s made by treating a sugar solution with acid to produce a sweeter syrup.
What's it doing in my bread? Like all sugars, syrup is excellent food for yeast – helping kick start the fermentation process. It also adds to the flavour of our bread, and helps give a lovely colour to the crust.
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? 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.
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.
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.
Nutritional info
Where to buy
Have you tried these yet? > Have a look