Product Description

9 g of Carbohydrate per serving size. Gluten free; Wheat free; Dairy free; Low protein; 0 g Trans fat. 1/2 Fewer calories & 35% less fat than our regular Brown Rice Loaf. Phenylalanine (135 mg per 100 g).

Product Details

• Amazon Sales Rank: #303 in Grocery
• Brand: Ener-G Foods
• Released on: 2006-04-18
• Number of items: 6
• Dimensions: 9.50" h x 8.00" w x 13.00" l, 4.50 pounds

Features

• Pack of six 8-ounce packages of light brown rice bread (48 total ounces)
• Made from rice flour, tapioca starch, and yeast
• Gluten-free, wheat-free, no dairy or egg, KOF-K Kosher-certified; no saturated fat or cholesterol
• Tasty when toasted; or use for sandwiches
• Packaged in Seattle, Washington

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Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below.

About the Brand
Ener-G Foods, Inc. is a family-owned business located in Seattle, Washington. Purchased by Sam M. Wylde, founder of Sam Wylde Flour Co., in 1962, Ener-G Foods has evolved to become one of the largest producers devoted to special diet foods in the United States.

Our mission at Ener-G Foods, as one of the country's foremost producers of foods for diet-restricted individuals, is to provide a wide range of ready-made foods and mixes that are wholesome, nutritious, risk free, and good tasting. We are constantly responding to the demand for special diets with research, innovative products, and convenience foods.

Since 1962, when we first created low-protein products for renal pre-dialysis patients, we have striven to meet the challenging requirements for diet restricted consumers. We not only offer wheat-free, gluten-free products, but also products for low-protein diets, egg-free, and dairy-free products. Our bakery is dedicated to wheat-free, gluten-free baking, guaranteeing that contamination from gluten will not occur. Our innovative packaging gives our products a 1-year shelf life without the need for refrigeration. We bake our products as orders are received to insure that the freshest product is available.

How we got to where we are today.
In 1887, Sam M. Wylde's grandfather started the first flourmill in Seattle. It was built to supply export flour to the orient as well as supply flour to the people of Washington State. After World War I, Sam M. Wylde's father and uncles joined the family business and learned the milling industry. Meanwhile, Sam Wylde traveled the country and the world working at everything from elevator salesman to a ships' steward. Returning to Seattle after World War II, Sam Wylde was one of the founders of Brodie Restaurant and Hotel Supply, but when Sam's father took ill, he left Brodie to help run the family mill.

When Sam Wylde's father died, his uncles, Norman and Alan, decided to close the mill. Unemployed, Sam Wylde started Sam Wylde Flour Co. to distribute flour and bakery items to local bakeries. The fleet of trucks bearing Sam Wylde's name ranged all over Western Washington, from the Canadian border to as far south as Southern California. Fisher Mills, Inc, bought Sam Wylde Flour Co., of Seattle. Fisher Mills later sold Sam Wylde Flour Mills to a Dutch company, Puratos. Puratos has changed the name of Sam Wylde Flour Mills to Puratos. Fisher Mills no longer exists.

When Sam Wylde purchased Ener-G Foods, Inc. in 1962, we were little more than a two-person operation in which all packing was done by hand. Shortly after acquiring Ener-G Foods, Sam was approached by Dr. Scribner of the University of Washington. Dr. Scribner, known worldwide as the father of dialysis, is credited with inventing what we commonly call the kidney machine.

Meeting with Dr. Scribner and his dietitian, Sondra Aker, they explained that there was an acute shortage of dialysis machines and they desperately needed a low protein bread. The University of Washington had one dialysis machine for thousands of kidney patients. Since the kidneys convert protein to uric acid, if the protein intake were restricted, the kidneys would not have to work so hard, hence would require less frequent dialysis.

Sam Wylde and Ener-G Foods worked on low-protein bread for about a year before arriving at an acceptable result. Made with a base of wheat starch it was low in protein, sodium, potassium and phosphorus, therefore acceptable for a low-protein diet. It was also discovered that by restricting protein intake, progression of renal failure could be slowed even for patients on the dialysis unit.

Sometime later, Dr. Cyrus Rubin, inventor of the Rubin Biopsy Tube and professor of Gastroenterology at the University of Washington, sent his dietitian to us with a request for a gluten-free bread with one restriction, "I don't want any wheat starch." Also at about the same time, Sam Wylde, Sr., developed prostrate cancer and Sam Wylde, III, having completed his MBA in Oregon, moved back to Seattle to assist his father with both Ener-G Foods and Sam Wylde Flour Co. Sam Wylde, III, began working nights on developing gluten-free breads and other products without the use of wheat starch.

Customer Reviews

Ener-G Foods Light Brown Rice Loaf-Gluten Free Bread
This is about as close to regular "white bread" as gluten intolerant people can get. Both of my kids are intolerant. This bread has been a life saver for us. You don't have to toast it (with most wheat-free breads you do). You can actually make a sandwich for a lunch (like school, work, etc.) and it is still edible by noon. Our experience has been that most wheat-free bread is like a retaining wall brick and only good for toast. This stuff works for toast, sandwiches(most important), french toast, whatever. Not crumbly or stiff. Just great bread!!!

Toast Gluten Free Bread!
I have tried a lot of different Gluten Free Bread. I would like to give some advice to any of you Celiac sufferer's. If you miss a good old fashioned sandwich because you can't eat regular bread, toast your Gluten Free bread. It makes it considerably less dry and sticky in your mouth. It is 100 times better this way and you will enjoy your sandwiches once again.

As for Ener-G Foods Light Brown Rice Bread? It is very good. Remember toast your bread. You don't even have to toast it till it is dark. Just put it in the toaster for a few minutes.

Excellent for toast, better than most
My experience with gluten-free breads goes back over 22 years. This is the best gluten free bread I've found for toasting. It actually turns a nice shade of brown in the toaster without burning. Good flavor and consistency. I add butter, cinnamon and sugar or peanut butter to mine.. keeps very well in the fridge.

Disclaimer: While we work to ensure that product information is correct, on occasion manufacturers may alter their ingredient lists. Actual product packaging and materials may contain more and/or different information than that shown on our Web site. We recommend that you do not solely rely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. For additional information about a product, please contact the manufacturer. Content on this site is for reference purposes and is not intended to substitute for advice given by a physician, pharmacist, or other licensed health-care professional. You should not use this information as self-diagnosis or for treating a health problem or disease. Contact your health-care provider immediately if you suspect that you have a medical problem. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease or health condition. Amazon.com assumes no liability for inaccuracies or misstatements about products.