Glutafin gluten free pizza bases are both gluten and wheat free. Cooking them only takes 12-15 minutes so it's great to quickly bake when you're having a busy day. If you're not wanting pizza twice that week then don't worry, the pizza bases are individually wrapped so you can use the other pizza base whenever you fancy! A great tip is to add oil onto the base before to make it soft before you add your toppings.
Water, maize starch, rice flour, potato starch, glucose syrup, yeast, thickener: guar gum; emulsifier: mono & di-glycerides of fatty acids; raising agents: monopotassium tartrate, sodium hydrogen carbonate; dextrose, milk protein, salt, acidulants: tartaric acid, citric acid; flavouring.
|Typical Values||Per 100g||Per pizza base (150g)||Reference Intake (Adult)|
|Energy KJ||1085 kJ||1628 kJ||8400 kJ|
|Energy Kcal||256 kcal ||384 kcal ||2000 kcal|
|of which saturates||0.6g||1.4g||70g|
|of which sugars||1.8g||2.6g||90g|
Delivery of non-prescription goods
Dialachemist.com™ will ensure that the items you have ordered are safely delivered to your chosen address by Royal Mail or another reputable courier company.
For orders placed with Dialachemist.com™ before 12pm, Monday to Friday (excluding Bank Holidays) you can expect delivery within 3-4 days, depending on what you order.
- Standard delivery (within 3 working days) - £3.95
- Gluten Free product delivery (within 4 working days) - £5.95
- FREE delivery on orders over £50
- Delivery will be different over Bank Holidays
Please note the following:
- Orders for Warburtons and Glutafin fresh products will not be dispatched on a Friday.
- Orders for Glutafin Fresh bread placed before 10am Friday, will be delivered the following Thursday.
- If you are not in to take delivery of your order and a card is left, it is your responsibility to collect your items. We cannot be responsible for items reaching their expiry date if they have initially been delivered on time. We are more than happy to deliver to a work address. Please add this to your order at the delivery stage.