Gluten-free cinnamon buns
Kanelbullar
Fria’s gluten-free cinnamon buns are heaven on a baking tray. Baked in the traditional way with a cinnamon filling. A much-loved accompaniment to the coffee break.
Weight: 230 g
–4 buns
Ready baked
Deep frozen
It’s believed that the cinnamon bun was first created in Sweden in the 1920s. Fria’s delicious gluten-free cinnamon buns don’t date back quite as far, having been produced in our bakery since 1997. We never tire of the smell of our freshly baked gluten-free cinnamon buns.
Freshly frozen gluten-free cinnamon buns straight from the freezer
Our gluten-free cinnamon buns are frozen immediately after baking. This helps the buns to retain their freshness and means you can just thaw however many you need at a time.
Ingredients
Gluten free wheat starch, sugar, water, rapeseed oil, yeast, gluten free malt extract (barley), thickeners (cellulose gum, guar gum, xanthan gum), psyllium husk, cinnamon, cardamom, apple fiber, maltodextrin (corn), emulsifiers (mono- and diglycerides of fatty acids [veg.], lecithin [rapeseed]), modified potato starch, glucose sirup, pea protein, potato granulate, corn starch, fully hydrogenated rapeseed oil, salt, flavourings. May contain traces of eggs.
Please note that the information on the packaging always applies.
Fodmap friendly certified
Our product has been tested and certified low FODMAP by FODMAP Friendly. It is therefore suitable for people following a low-FODMAP diet.
Standard portion: 1 piece (57 g). Maximum intake according to the low-FODMAP diet: 1 piece.
Nutritional value
Energy
1450 kJ / 350 kcal
Fat
10 g
of which saturated fat
1,3 g
Carbohydrates
61 g
of which sugars
21 g
Fibre
3,8 g
Protein
1,3 g
Salt
1,1 g
WHAT IS GLUTEN?
Learn more about gluten
In everyday language, gluten is a collective term for some of the proteins found in the cereals wheat, rye, and barley. Gluten also occurs in varieties and hybrids of wheat, rye, and barley – including spelt (also called dinkel or spelt), durum wheat, emmer wheat, and rye wheat. Gluten is therefore present in many popular foods, especially bread and baked goods. It can also be added to various other foods, such as meat products, soups, and ready-made meals. A person with celiac disease must therefore always read the ingredient list on food products. It is now easier to do so because gluten-containing ingredients are required to be highlighted.