Gluten-free hot dog rolls
Korvbröd
No barbecue would be complete without Fria’s precut gluten-free hot dog rolls. Simple, tasty, and loved by all.
Weight: 210 g
–5 rolls
Ready baked
Deep frozen
Our gluten-free hot dog rolls are perfect to keep in the freezer for when you want to quickly prepare something for a trip, a barbecue, or at home in the kitchen. Just add whatever you fancy. Fria’s gluten-free hot dog rolls are baked without lactose and milk protein.
Freshly frozen gluten-free hot dog rolls
We freeze our gluten-free hot dog rolls immediately after baking. This means the bread stays fresher for longer.
Ingredients
Gluten free wheat starch, water, syrup, rapeseed oil, sugar, tapioca starch, thickeners (cellulose gum, guar gum, xanthan gum), yeast, maltodextrin (corn), psyllium husk, dried buckwheat sourdough, baking powder (gluconodelta- lactone, sodium bicarbonate), corn starch, emulsifiers (lecithin [rapeseed], mono- and diglycerides of fatty acids [veg.]), acid (malic acid), 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 (42 g). Maximum intake according to the low-FODMAP diet: 2 pieces.
Nutritional value
Energy
1200 kJ / 290 kcal
Fat
5,3 g
of which saturated fat
0,8 g
Carbohydrates
57 g
of which sugars
8,0 g
Fibre
4,0 g
Protein
0,6 g
Salt
1,4 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.