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
香港設計和製造的無麩質純素麵包。
A gluten-free vegan bread that is designed and made in Hong Kong.
A gluten-free vegan bread that is designed and made in Hong Kong.
#BreadOfLifeHK
香港製造
Made in Hong Kong
每日不用 $12就可享用無敏健康麵包*
Spend no more than HK$12 you can enjoy the goodness of Bread of Life*
*以每日食一塊原味麵包去計算 Calculated by consuming one slice of original bread per day
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。
食譜經過超過一年時間研發，成品質感鬆軟濕潤～
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.
Spending more than one year to develop this recipe, the bread is soft and moist!
不單止適合純素食者，也適合過敏體質人士。
食譜經過超過一年時間研發，成品質感鬆軟濕潤～
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.
Spending more than one year to develop this recipe, the bread is soft and moist!
嚴格無麩質標準
Gluten-free Tested by SGS
通過 SGS (全球在檢驗、查證、測試和驗證服務的領導機構) 酶聯免疫分析(ELISA) 檢測，証明Bread of Life 麵包麩質含量每公斤少於0.005克，相等於國際無麩質標準的少於5 parts per million (ppm)。相對美國FDA無麩質產品標準為少於20 ppm更高。
Presence of gluten is tested by ELISA by SGS, the world's leading inspection, verification, testing and certification company. It is tested that the gluten in Bread of Life bread is less than 5mg per kg, equivalent to international standard of less than 5 parts per million (ppm). This is higher than the gluten-free products standard of FDA which is less than 20 parts per million (ppm).
Presence of gluten is tested by ELISA by SGS, the world's leading inspection, verification, testing and certification company. It is tested that the gluten in Bread of Life bread is less than 5mg per kg, equivalent to international standard of less than 5 parts per million (ppm). This is higher than the gluten-free products standard of FDA which is less than 20 parts per million (ppm).
苔麩
Teff
選用的材料為無麩質監控廠房生產，加入超級食物之一苔麩 (或畫眉草)，英文名為 Teff。苔麩是世界上最細小的殼物 (100粒苔麩才等於1粒小麥!)，不只低脂肪還含有大量纖維，更含豐富鐵質及鈣質，營養價值極高！
Adding teff, a superfood from Ethiopia, to the recipe. Teff is low in fat, rich in dietary fibre, calcium and iron! Teff also gives a natural nutty taste in the bread.
Adding teff, a superfood from Ethiopia, to the recipe. Teff is low in fat, rich in dietary fibre, calcium and iron! Teff also gives a natural nutty taste in 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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食譜經過超過一年時間研發終於成功!
Spending more than a year in recipe development and finally succeeded!
三種口味
Three flavours
原味 Original
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提子 (網上獨家) Raisin (exclusive online)
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核桃 (網上獨家) Walnut (exclusive online)
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包裝
(麵包會以原個包裝，人手有限，恕不提供代切服務)
營養資料
Nutritional information
(基於原味 based on original flavour)
每包裝所含食用分量數目: 6
食用分量 Serving size: 75g
每食用分量 Per serving
能量 Energy 195 千卡 kcal
蛋白質 Protein 2.9 克 g
總脂肪 Total Fat 6.3 克 g
飽和脂肪 Saturated Fat 1.35 克 g
反式脂肪 Trans Fat 0 克 g
碳水化合物 Carbohydrates 31.7 克 g
糖 Sugar 0 克 g
鈉 Sodium 193 毫克 mg
膳食纖維 Dietary Fibre 3.9 克 g
每100克 Per 100g
能量 Energy 260 千卡 kcal
蛋白質 Protein 3.9 克 g
總脂肪 Total Fat 8.4 克 g
飽和脂肪 Saturated Fat 1.8 克 g
反式脂肪 Trans Fat 0 克 g
碳水化合物 Carbohydrates 42.3 克 g
糖 Sugar 0 克 g
鈉 Sodium 257 毫克 mg
膳食纖維 Dietary Fibre 5.2 克 g
每包裝所含食用分量數目: 6
食用分量 Serving size: 75g
每食用分量 Per serving
能量 Energy 195 千卡 kcal
蛋白質 Protein 2.9 克 g
總脂肪 Total Fat 6.3 克 g
飽和脂肪 Saturated Fat 1.35 克 g
反式脂肪 Trans Fat 0 克 g
碳水化合物 Carbohydrates 31.7 克 g
糖 Sugar 0 克 g
鈉 Sodium 193 毫克 mg
膳食纖維 Dietary Fibre 3.9 克 g
每100克 Per 100g
能量 Energy 260 千卡 kcal
蛋白質 Protein 3.9 克 g
總脂肪 Total Fat 8.4 克 g
飽和脂肪 Saturated Fat 1.8 克 g
反式脂肪 Trans Fat 0 克 g
碳水化合物 Carbohydrates 42.3 克 g
糖 Sugar 0 克 g
鈉 Sodium 257 毫克 mg
膳食纖維 Dietary Fibre 5.2 克 g
可配果醬 with Jam
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可配牛油果 with avocado
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可配花生醬 with peanut butter
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可配栗子醬 with chestnut puree
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媒體報導
Media Coverage
2019.2 TVB news
2019.11.8 TVB J5 無線財經資訊台 <食知不盡> 第四集
客戶見證
Testimonial
「味道不錯，蒸熱軟化後用來做三文治，香軟有彈性」
- 馮太
「仔仔食物敏感，感激終於有一種麵包佢係食得😆 佢食得好開心，進食之後亦都冇敏感，已經回購左三次，會繼續購買！」
- 鐘小姐 (媽媽)
「Bonnie, 你做的麵包好好味，小朋友食得十分開心！最重要是沒有致敏原，添加劑，防腐劑，可以安心地讓小朋友進食！希望你繼續研究更多有益健康的食物！」
- 何小姐 (媽媽)
「好好食，好岩我食！要每星期訂！」
- 潘小姐
「女女有濕疹要戒糖﹑小麥和蛋奶... 終於有無敏麵包解決每朝早餐煩惱！」
- 黃太 (家庭主婦)
「晚上加班還好有 Bread of Life... 吃起來有像吃甜品般幸福的感覺~」
- 蔡小姐 (銀行)
「第一次食無麩質麵包，是比一般小麥麵包重和有質感，味道幾好，好飽肚」
- 梁先生 (餐飲)
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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，
你可用焗爐以150度焗10-15分鐘﹑或蒸5-10分鐘 (蒸會最濕潤和軟身)。
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.
You can use a toaster to heat for 5 mins, or bake in oven at 150C for 10-15 mins, or steam for 3 mins.
Steaming is the best way 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，
你可用焗爐以150度焗10-15分鐘﹑或蒸5-10分鐘 (蒸會最濕潤和軟身)。
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.
You can use a toaster to heat for 5 mins, or bake in oven at 150C for 10-15 mins, or steam for 3 mins.
Steaming is the best way to restore the softness and moisture of the bread.
