Original Sunshine has launched a new portfolio of gluten-free products for bagel shops, bakeries, restaurants and cafes across the country. With taste, texture, ingredient transparency and regenerative agriculture at its heart the company is beginning with bagels.
As gluten-free options increasingly appear on restaurant menus and over a third of Americans opting for gluten-free products, the company is producing New York style wheat-based bagels without gluten or GMOs.
“Original Sunshine is an option for everyone that is not just better for you, but for the planet too. We are changing the game, bringing to market the first deliciously chewy, purely joyful gluten free bagel without the compromise,” said David Cohen, Co-Founder, Original Sunshine. “This may be the best bagel you have ever tasted, period.”
The Original Sunshine bagel is made with a glyphosate-free wheat-based flour blend that has been deglutenised, a blend made with ingredients, regenerative heritage grains and fibre. According to Original Sunshine, they meet the FDA’s suggestions for a diet containing 20 parts per million of gluten.
“We have embraced cutting-edge food science to innovate a gluten free bagel with the texture and experience of the most legendary bagels out there,” added Brad Kent, Co-Founder of Original Sunshine. “We’ve spent years refining and perfecting a process that allows us to remove gluten proteins from wheat, and the final product is a delicious, bready textured gluten-free bagel.”
The bagels can be found at over 70 restaurants, cafes and bakeries including Tompkin’s Square Bagels, Yeastie Boys, Black Seed Bagels and more.
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Media contact
Caitlin Gittins
Editor, International Bakery
Tel: +44 (0) 1622 823 920
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