We have been making gluten free biscuits and other free from biscuits since the 1980s. Part of this journey has been learning the science behind gluten free. We’ve partnered with Brunel University to explore gluten free testing and measurements. We are also pioneering the use of gluten free oats, part of the secret that makes our gluten range taste even better than their gluten counterparts.
Gluten Free Oat Flour, Milk Chocolate (24%) [Sugar, Cocoa Butter, Whole Milk Powder, Cocoa Mass, Emulsifier [Soya Lecithins], Flavouring], Vegetable Margarine [Palm Stearin, Rapeseed Oil, Palm Oil, Salt, Emulsifier [Mono and Diglycerides of Fatty Acids]],
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