Hi Mr Pearcore and welcome By Frenchstick I just meant a long thin bread stick like a baguette, just bigger. I am curious that you don't know them.
The commercial Australian breads in South Australia that I consider safe are most of the Helga's range, made by Buttercup. Curiously I found that in a different state the same brand of bread I avoid in my home state is vegan friendly so always good to read labels.
Emulsifier 471 is lecithin (I think) and sourced generally from soy - also from eggs but it is far cheaper to source it from soy - so that is what you will find in most breads. It usually says it in brackets. Thanks to food sensitivities and litigation, food labelling has come forward in leaps and bounds...
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