Known for crafting bread from the finest ingredients, Helga’s has announced the launch of Australia’s only wholemeal gluten free loaf available in supermarkets nationally.

Made with care from gluten free wholegrains, Helga’s Gluten Free Wholemeal delivers the closest thing to a real bread experience without the gluten. Just one serve (two slices) contributes 25% towards the Grains & Legumes Nutrition Council 48g Whole Grain Daily Target Intake. What’s more, it also tastes great!

To prove just how delicious gluten free wholemeal can be, Helga’s has commissioned Sophie Henley, owner of boutique Sydney wholefoods cafe, Henley’s Wholefoods, to create a series of mouth-watering recipes featuring the new Helga’s Gluten Free Wholemeal.

Inspired by the impressive, Instagram worthy menu on offer at Henley’s Wholefoods, Sophie Henley and her team have paired Helga’s Gluten Free Wholemeal with a delicious selection of fresh ingredients to create the recipes. For example, the Chicken Finger Sandwich is packed full of nutritious ingredients and is gluten and dairy free so it’s perfect for entertaining friends and family with dietary requirements.

“Our menu is entirely gluten free. I know from personal experience, and talking to our customers, how difficult it can be to find good tasting food options when you’re following a gluten free diet,” says Sophie.

“Many people feel they have to sacrifice taste and stick to what they know, which leads to a real lack of variety. This is especially true when it comes to bakery products. It is great that Helga’s provide a variety of gluten free options, and I’m thrilled to hear that they now have the new Gluten Free Wholemeal loaf. To me the combination of ingredients tastes just as good as traditional wholemeal bread,” she added.

Given those following a gluten free diet need to avoid wheat, rye, barley and oats, getting enough wholegrains in the diet can be tricky.

Michelle Broom, General Manager of the Grains & Legumes Nutrition Council (GLNC) says, “Our studies show that more than half of Australian adults are not meeting the whole grain Daily Target Intake of 48 grams.

This becomes even more challenging when you need to avoid wheat and other gluten containing whole grains. So products like Helga’s Gluten Free Wholemeal are great news for people who avoid gluten.”

Tom McLeod, President of Coeliac Australia, says the organisation welcomes the addition of the new Helga’s Gluten Free Wholemeal, which is endorsed by Coeliac Australia, to the Helga’s Gluten Free Range.

“We are delighted that Helga’s has recognised the important need to increase wholegrains in the diet of people with coeliac disease. Our members will appreciate having the choice of a wholemeal loaf for sandwiches or toast that is readily available from the supermarket. Coeliac Australia is grateful for Helga’s investment in providing healthy options for people on a gluten free diet,” says Tom.

Containing no artificial colours and flavours, Helga’s Gluten Free Wholemeal is dairy free and a source of fibre.

Made by the seed and grain experts, the new Wholemeal recipe joins Helga’s Gluten Free Sunflower & Red Quinoa, Helga’s Gluten Free Soy & Linseed and Helga’s Gluten Free 5 Seeds.

Sophie Henley, owner of Henley’s Wholefoods, shares her delicious recipe for Henley’s Chicken Sandwiches using Helga’s Gluten Free Wholemeal:

“I love entertaining and these sandwiches go down a treat with a herbal tea or a glass of bubbles! With Helga’s new Gluten Free Wholemeal loaf and Henley’s dairy free “sour cream”, you know you can treat yourself and still treat your body right.” Sophie Henley, Henley’s Wholefoods.

Preparation time: 35 minutes (plus overnight chilling of coconut milk and cooling chicken)

Cooking time: 1 hour 20 minutes

Makes 24 cocktail sandwiches



Poached chicken

1 whole chicken

1 tablespoon whole black peppercorns

1 stalk celery, roughly chopped

1 onion, roughly chopped

1 carrot, roughly chopped

2 bay leaves

1 sprig rosemary

Henley’s “sour cream”

165ml can coconut milk

3 teaspoons lemon juice

1/2 teaspoon apple cider vinegar

1/4 teaspoon sea salt


1/4 cup finely chopped parsley leaves

3 spring onions, finely chopped

1/3 cup slivered almonds, roasted and roughly chopped

Sea salt and ground black pepper

12 slices Helga’s Gluten Free Wholemeal bread


1 Lebanese cucumber, thinly sliced

Torn parsley leaves


  • Place can of coconut milk in the fridge overnight to chill.
  • Place chicken, peppercorns, celery, onion, carrot, bay leaves and rosemary in a large saucepan and cover with cold water. Bring to the boil, then reduce heat to low and simmer gently for 1 hour and 20 minutes.
  • Remove chicken and set aside for 30 minutes to cool.
  • Remove chicken from bones and skin, then shred meat with 2 forks.
  • Carefully turn the can of chilled coconut milk upside down, then use a can opener to remove the bottom of the can. Drain off the liquid and scrape the thick coconut cream into a bowl. You should have about 1/3 cup coconut cream.
  • Add the lemon juice, vinegar and sea salt. Stir until smooth.
  • Combine 2 cups chicken, Henley’s “sour cream”, parsley, spring onions and slivered almonds into large bowl, and mix well. Season with salt and pepper.
  • Evenly spread filling over 6 of the bread slices. Top with remaining bread slices and press down gently. Cut each sandwich into 4 squares. Top each square with a slice of cucumber and garnish with parsley.
  • Helga’s Gluten Free Wholemeal is available now at Coles and selected independent supermarkets. RRP: $6.49

For more information, visit www.helgas.com.au or www.facebook.com/helgasbakehouse

For information on Henley’s Wholefoods, visit www.henleyswholefoods.com.au

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