SAUSAGE ROLLS

Beautifully seasoned British pork sausage meat wrapped in our delicious, flaky puff pastry.
Genius Gluten Free

Beautifully seasoned British pork sausage meat wrapped in our delicious, flaky puff pastry. Ideal for the kid's dinner, sausage roll and beans are a guaranteed crowd pleaser. A perfect warm snack or lunchtime treat for everyone! Gluten free and wheat free.

Where to buy
What’s In It?

Pastry (50%) (Margarine (Palm Oil, Water, Rapeseed Oil, Emulsifier: Mono- and Diglycerides of Fatty Acids; Salt), Tapioca Starch, Maize Starch, Water, Free Range Egg, Stabilisers: Guar Gum, Xanthan Gum; Salt, Rice Flour), Sausage Meat Filling (Pork 36%, Water, Rice Flour, Gram Flour, Salt, Potato Starch, Ground White Pepper, Maize Starch, Ground Coriander, Ground Nutmeg, Preservative: Sodium Metabisulphite; Ground Mace, Stabiliser: Sodium Tripolyphosphate; Dextrose, Antioxidant: Sodium Ascorbate).

Why It’s Genius
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? Dextrose is the main naturally occurring form of glucose (sugar), chemically identical to the sugar found in our blood.
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 this 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? Just eggs
What's it doing in my bread? As with lots of baking, eggs help things set. Again, this helps give Genius bread the texture and crumb that we all love. And again, there’s lots of vitamin and protein goodness to be had too.
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.
Nutritional info
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