PLAIN WHITE WRAPS

Everyone deserves a foldable, rollable wrap, these one's are wonderfully High in Fibre and Vegan.
Genius Gluten Free Scrumptiously soft and ready to fold and roll, our plain white wraps are just waiting to be packed with your favourite fillings. They're high in fibre, low in saturated fat and have no artificial colours or preservatives. They're also suitable for vegetarians and vegans.
Why It’s Genius
What’s In It?

Water, Wholegrain Flours (Sorghum, Corn, Buckwheat, Millet, Teff, Rice), Chickpea Flour, Rice Flour, Psyllium Husk Powder, Cellulose Fibre, Tapioca Starch, Rapeseed Oil, Potato Starch, Maize Starch, Sugar, Pea Protein, Potato Fibre, Yeast, Raising Agents (Sodium Carbonates, Calcium Phosphates), Salt, Thickeners (Xanthan Gum, Guar Gum), Acidity Regulators (Malic Acid, Citric Acid, Tartaric Acid), Preservative (Sorbic Acid), Natural Flavouring.

 

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? Ground yellow maize starch comes from typical yellow corn but isn't ground quite as finely as cornflour.
What's it doing in my bread? This is another ingredient that helps us achieve that perfect bread crumb texture, and it works together with the other starches to help you feel fuller for longer.
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? 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? 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.
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.
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
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