About the author

Emily Moore

E. G. Moore is a freelancer and ghostwriter specializing in the health and wellness niche. She’s been featured on xojane.com, and her essay Wearing Teresa’s Boots is scheduled to be published in Hope Paige’s Anthology on Loss in 2015. Please check out her website: www.emilygmoorewriter.blogspot.com.

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    Alas, every single American commercial brand gluten-free bread I have tried – and that’s most of them – is completely out to shame by Helga’s, available in Australia in almost all supermarkets. In fact, there are several brands almost as good as Helga’s so you have a choice of breads that make the US lot utterly unappealing. The Soy Lin from Helga’s has large slices, beautiful moist chewy texture and bags of flavor. The cinnamon raisin is delish. US companies should take a visit or import a loaf and see what a disservice they are doing their customers.

    1. 1.1

      C.J. Brady

      Hi Rose,

      Wow, that sounds like a delicious bread. Thanks for sharing!


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