Ener-G Foods Tapioca Dinner Rolls, 9.88-Ounce Units (Pack of 6)

Other products by Ener-G Foods

Product Features

• Pack of six 9.88-ounce packages of dinner rolls (59.28 total ounces)
• Made from rice flour, tapioca starch, and yeast
• Gluten-free, wheat-free, no dairy or egg, KOF-K Kosher-certified; a good source of calcium and Vitamin B1
• Use for sandwiches, or prepare with jam and butter
• Packaged in Seattle, Washington

Product Description

About the Brand
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, nutritious, 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 grandfather 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 father 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 father took ill, he left Brodie to help run the family mill.

When Sam Wylde's father 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 father 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 acid, 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 Gastroenterology 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 father 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.

Product Description
Gluten free, wheat free, dairy free.

Product Details

• Product Dimensions: 13 x 8 x 9.5 inches ; 6.2 pounds
• Shipping Weight: 5.2 pounds (View shipping rates and policies)
• Shipping: This item can only be shipped to the 48 contiguous states. We regret it cannot be shipped to APO/FPO, Hawaii, Alaska, or Puerto Rico.
• Note: Gift-wrapping is not available for this item.
• ASIN: B000FFIIWM
• Average Customer Review: 4.5 out of 5 stars See all reviews (8 customer reviews)
• Amazon.com Sales Rank: #6,806 in Grocery (See Bestsellers in Grocery)

  Popular in these categories: (What's this?)

  #22 in	Grocery > Breads
  #41 in	Health & Personal Care > Food & Snacks > Breads, Cakes & Pastries

Customer Reviews

Most Helpful Customer Reviews

3 of 3 people found the following review helpful:

5.0 out of 5 stars Best I have Had, January 15, 2007

By	Treefield (Michigan USA) - See all my reviews

When traveling to Disney with my Grandkids, we ate at the Steakhouse at the Contemporary Hotel, I explained that I had Celiac Sprue, and could have no gluten. The chef said he had a special roll that was Gluten free and would give me 2 if I wanted. I said I had never found an eatable roll, but I would try. Well, it was the best "BREAD" I had had since I was diagnosed with CS. What a treat. I asked him what it was, and he said it was a product form ENER-G, available on the internet and that he (and several other restaurants at Disney, I discovered) serve them to people with food allergies all the time. Are they perfect? No, but they are as good as I have been able to find.

2 of 2 people found the following review helpful:

4.0 out of 5 stars Great GFCF bread., January 7, 2008

By	Dr. Essa Kawaja "Dr.GAO" (Houston, TX USA) - See all my reviews (REAL NAME)

My son is on a gluten free casein free diet these are his favorite rolls. I've tried them--they're pretty good.

1 of 1 people found the following review helpful:

5.0 out of 5 stars Great Gluten Free Roll!, March 11, 2008

By	O. Thomas "gluten freak" (Pittsburgh PA) - See all my reviews (REAL NAME)

I was introduced to this product at Disney World... and was in heaven. If you heat it up for 10 minutes in the oven, it gets a nice crust... be careful though, it can burn if in too long. Upon opening, I put them in a ziploc bag and leave them on the counter. They have remained good for 3 weeks at minimum - I eat them pretty quickly. Can't say enough good stuff about this roll!