Chocolate for breakfast? Sometimes that’s exactly the kind of morning we’re having. Katz Gluten Free Chocolate Chip Toaster Pastries bring chocolatey goodness to a convenient gluten-free treat that’s easy to enjoy any time of day. Warm one up for an extra-cozy snack, pair it with your favorite coffee, or save it for an afternoon chocolate craving. It’s a fun alternative to the usual breakfast routine, especially when you want something that feels a little more like dessert.
Katz Gluten Free Chocolate Chip Toaster Pastries
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Description Of Product
Ingredients
INGREDIENTS: GLUTEN FREE FLOUR BLEND (SORGHUM FLOUR, POTATO STARCH, TAPIOCA STARCH, WHITE RICE FLOUR, CHICKPEA FLOUR, MILLET FLOUR, BROWN RICE FLOUR, CORN STARCH), CHOCOLATE FILLING (SUGAR, WATER, GLYCERIN, BROWN RICE SYRUP, COCOA POWDER, MODIFIED FOOD STARCH, PALM OIL, CONTAINS LESS THAN 2% OF EACH OF THE FOLLOWING: NATURAL FLAVORS, SUNFLOWER LECITHIN, CELLULOSE GEL AND GUM, SALT AND TOCOPHEROLS), SUGAR, WATER, PALM OIL, EGGS, CONFECTIONERS SUGAR (SUGAR, CORN STARCH), CHOCOLATE CHIPS (SUGAR, UNSWEETENED CHOCOLATE, COCOA BUTTER), COCOA, BAKING POWDER (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, POTATO STARCH, MONOCALCIUM PHOSPHATE), XANTHAN GUM, TAPIOCA SYRUP, SALT, CANOLA OIL, AGAR, CALCIUM CARBONATE, CALCIUM SULFATE, SUNFLOWER LECITHIN, NATURAL FLAVOR. CONTAINS: EGGS.
Contains the following allergens:
Corn, Egg
Contains the following allergen derived oils:
None listed
May contain the following allergens:
None Listed
Make sure to check individual labels prior to buying or eating as product information may have changed.
This database is informational, and all products should be reviewed independently for allergens by the user prior to purchasing. Manufacturers can change ingredients/facilities/formulations, and classifications are based on the information available when reviewed. Users should not rely on the allergen information on this site, and should verify the current packaging/manufacturer information for every product prior to purchasing and/or consuming.