Product Description
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Thin Sliced is our all time best selling gluten-free, low
protein bread. Made with tapioca flour, this loaf has universal
uses, from simple toast to elaborate sandwiches. For first-timers
and seasoned travelers, Ener-G also offers this bread in
convenient two slice packets.
Manufacturer's Notice
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Manufacturer Remedy Information
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About the Brand
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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,
tious, 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 grandher 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 her 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 her took ill, he
left Brodie to help run the family mill.
When Sam Wylde's her 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 her 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 , 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 troenterology 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 her 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.
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- Pack of six 16-ounce packages of bread (96 total ounces).
- Made from rice flour, tapioca starch, and yeast.
- Gluten-free, wheat-free, no dairy or egg, KOF-K Kosher-certified; no saturated or cholesterol.
- A highly versatile gluten free bread.
- Packaged in Seattle, Washington.