謝謝各位過去的支持！抱歉 Bread of Life 無麩質麵包生產成本提高，暫時停產。你可考慮同一配方的無麩質麵包預拌粉在家做。按此了解: https://www.nutrialley.com/glutenfree-bread-premix.html
Bread of Life 2.0
Gluten-free Artisan Bread
無麩質匠人麵包
近一年後研發技術成功進階
繼吐司 (Bread of Life 1.0) 後造出單個無麩質麵包
Bread of Life 2.0 正式誕生
以10種無麩質天然食材取代小麥粉
動人的氣孔 薄薄的外皮
結構和質感再度昇華
人手匠心製成 香港小量生產
繼吐司 (Bread of Life 1.0) 後造出單個無麩質麵包
Bread of Life 2.0 正式誕生
以10種無麩質天然食材取代小麥粉
動人的氣孔 薄薄的外皮
結構和質感再度昇華
人手匠心製成 香港小量生產
健康 低敏 美味
屬於未來的無麩質麵包
沒有華麗的外表
只有單純簡樸的喜樂
沒有取巧的成分
只有真材實料的享受
只有單純簡樸的喜樂
沒有取巧的成分
只有真材實料的享受
#BreadOfLifeHK
香港製造
Made in Hong Kong
無五大致敏源
No top 5 allergens
終於有香港製造的「無敏」麵包，成分不含五大致敏源：無麩質﹑無雞蛋﹑無牛奶﹑無大豆和無堅果（核桃含堅果）。
不單止適合純素食者，也適合過敏體質人士。
更新配方不含薯仔, 對薯仔過敏人士也可吃!
研發技術成功進階，質感結構更動人。
Finally an allergy-friendly bread made in Hong Kong! The ingredient is free of top 5 allergens: gluten free, dairy free, egg free, soy free and nut free (exclude walnut flavour which contains nuts). This bread is suitable for vegans and people with food allergies/sensitivities.
不單止適合純素食者，也適合過敏體質人士。
更新配方不含薯仔, 對薯仔過敏人士也可吃!
研發技術成功進階，質感結構更動人。
Finally an allergy-friendly bread made in Hong Kong! The ingredient is free of top 5 allergens: gluten free, dairy free, egg free, soy free and nut free (exclude walnut flavour which contains nuts). This bread is suitable for vegans and people with food allergies/sensitivities.
高粱粉
Sorghum flour
選用的材料為無麩質監控廠房生產，加入古老穀物高粱粉，英文名為 Sorghum。高粱是世界上第五大最重要的穀物作物，高粱天然無麩質，豐含礦物質銅和鐵，有利於血液循環和紅細胞發育。
Adding sorghum, an ancient grain, to the recipe. Sorghum is naturally gltuen-free. Sorghum contains minerals copper and iron which are good for blood circulation and red blood cell development.
Adding sorghum, an ancient grain, to the recipe. Sorghum is naturally gltuen-free. Sorghum contains minerals copper and iron which are good for blood circulation and red blood cell development.
有機椰子粉
Organic Coconut flour
以未添加糖的椰子精細研磨並乾燥而成，椰子粉是天然無麩質，富含膳食纖維，為麵包加添甜味和香氣。
Made by finely ground dried unsweetened coconut with about 80% of its fat removed. Coconut flour is naturally gluten free and rich in dietary fibre (30g in 100g). Adding hint of natural sweetness and aroma to the bread.
Made by finely ground dried unsweetened coconut with about 80% of its fat removed. Coconut flour is naturally gluten free and rich in dietary fibre (30g in 100g). Adding hint of natural sweetness and aroma to the bread.
無添加糖
No added sugar
從眾多家長得知反映，患有濕疹和 SEN (特殊學習需要)的學生戒糖後情況得以改善，也有注重健康人士在飲食中盡量除去添加糖。有見及此，麵包的設計也是無添加糖，以天然的羅漢果糖取代添加糖。
We only use the natural monk fruit sweetener without the use of any added sugar.
We only use the natural monk fruit sweetener without the use of any added sugar.
無防腐劑
No preservatives
選用天然材料，不添加任何防腐劑和化學乳化劑，讓你吃得無敏又健康。
No nasties! We don't add any preservatives and chemical emulsifiers.
No nasties! We don't add any preservatives and chemical emulsifiers.
安全生產
Safe production
麵包於持牌工場生產，讓你食得安全放心。
Our breads are produced in a licensed kitchen. Food safety always comes first.
Our breads are produced in a licensed kitchen. Food safety always comes first.
食譜設計
Design of recipe
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由本公司創辦人及無敏烹飪導師 Bonnie 設計，經過超過一年時間研發，至今已教授超過200位學生，深信味道和無敏是可以並存。Bonnie 也曾接受多間謀體訪問及擔任演講嘉賓，包括東方日報，am730，明報，文匯報，香港商報，U Magazine，Like Magazine，新城電台，香港電台，基督教今日報，天使心雜誌，創世電視，NowTV 等。
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麵包研發照片 R&D in progress...
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測試不同麵包粉,比例,做法 Tested different flour, flour proportions and production.
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近一年後研發技術成功進階!
口味
Flavour
有機菠蘿包
採用美國入口有機金菠蘿乾—獲美國農業部有機認證﹑非轉基因項目驗證及不含硫化物。芳香洋溢，美味香口。
(麵包會以原個包裝)
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儲存及解凍方法
Storage Method
購買麵包後，請把麵包放在雪櫃裡 (0-4度)解凍，並請一星期內食用。
若過了一星期還未食完，你可打開檢查有沒有明顯變壞迹象（如發霉、發臭或變質），如沒有即代表仍可加熱食用！請珍惜食物～
Please put the bread in the refrigerator (0 - 4C) to defrost and consume in a week.
若過了一星期還未食完，你可打開檢查有沒有明顯變壞迹象（如發霉、發臭或變質），如沒有即代表仍可加熱食用！請珍惜食物～
Please put the bread in the refrigerator (0 - 4C) to defrost and consume in a week.
食用方法
Consumption Suggestions
由於沒有添加化學乳化劑，放涼或隔夜後會較硬，此為正常物理現象。
建議每次進食前翻熱，麵包翻熱後會變回軟身，只需蒸5-10分鐘。
在足夠番熱情況下質感會回覆鬆軟。若你番熱了仍發現它很硬，很大機會是你未完全把它番熱！
再蒸或焗多點時間吧！
As there is no chemical emulsifier, the bread may become harder overnight or after cooling.
It is a normal physical condition of the bread.
Suggest reheating the bread each time before consumption.
Simply steam 5 minutes to restore the softness and moisture of the bread.
建議每次進食前翻熱，麵包翻熱後會變回軟身，只需蒸5-10分鐘。
在足夠番熱情況下質感會回覆鬆軟。若你番熱了仍發現它很硬，很大機會是你未完全把它番熱！
再蒸或焗多點時間吧！
As there is no chemical emulsifier, the bread may become harder overnight or after cooling.
It is a normal physical condition of the bread.
Suggest reheating the bread each time before consumption.
Simply steam 5 minutes to restore the softness and moisture of the bread.
#BreadOfLifeHK
客戶見證
Testimonial
「嘩！太太大讚真的好好食！」
—李先生
「雖然要蒸來番熱，但太好食都值得！」
—何小姐
「買咗兼食咗……好味！下次買方包來試！」
—盧小姐
—李先生
「雖然要蒸來番熱，但太好食都值得！」
—何小姐
「買咗兼食咗……好味！下次買方包來試！」
—盧小姐