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Gluten-Free Cheese & Onion Bread


Sliced 830g cheese & onion gluten-free sandwich loaf.

Ingredients: white rice flour, water, whole eggs, corn starch, sorghum flour, organic blue agave, cheese (milk, modified milk ingredients, bacterial culture, salt, microbial enzyme, colour, anti-caking agent (cellulose, natamycin)), yeast, coconut oil, xanthan gum, onion flakes, sea salt, vinegar, corn syrup solids, citric acid, calcium sulfate, enzymes.


Portofino has a large line of Gluten Free options for those that are trying to avoid wheat in their diet.  Check out the information on how they prepare their gluten free products under the
Your Health tab.  This will give you some insight into how they prepare, bake, and package the breads and aim to eliminate cross contamination in their facility.

Another useful link detailing their gluten-free protocol can be found here.

Allergen warning: celiacs and those adhering to a gluten free diet are advised that this product is manufactured in a facility that also handles wheat. Every precaution has been taken to minimize or prevent cross-contamination with gluten-containing products.

Portofino Bakery

Jaap Verbeke, General Manager of Portofino Bakery, began as an apprentice in Holland when he was 11 years old (pictured above). After exploring other career paths, one of which led him to Canada, he returned to his childhood passion and opened a retail bakery in Broadmead Shopping Village in Victoria, BC. Over time the bakery became increasingly successful, and it now supplies retail locations and restaurants on Vancouver Island with its European-style breads and baked goods.

The bakery uses Vancouver Island-grown wheat in two of their popular loaves, the Vancouver Island Wholegrain Artisan Loaf, and the Vancouver Island Harvest Pan Loaf. The wheat is grown in Metchosin and on the Saanich Peninsula, and the flour is milled on-site at the Portofino bakery.

"We have amazing customers who have helped us create high quality products that contain clean and simple ingredients. Ingredients you don't have to be a scientist to understand."

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