Gluten-free multiseed baguettes
Grov Minibaguette
A gluten-free multiseed baguette baked with sunflower seeds, linseed, and wholegrain buckwheat flakes. Full of flavour with the perfect chewy texture.
Weight: 280 g
–4 baguettes
Ready baked
Deep frozen
Multiseed Mini Baguettes are a high-fibre version of our popular Mini Baguettes. They’re a tasty snack and a great accompaniment to soups. The high fibre content in our gluten-free multiseed mini baguettes comes courtesy of sunflower seeds, linseed, and wholegrain buckwheat flakes. It also helps to give the bread a lovely texture and crisp crust.
Freshly frozen gluten-free multiseed baguette
As soon as the bread has been baked in our bakery, we freeze it before shipping it out to your grocery store. That way the bread stays fresher and tastier for longer.
Ingredients
Gluten free wheat starch, water, sunflower seed (7%), gluten free malt extract (barley), wholemeal buckwheat flakes (4%), linseed (4%), thickeners (cellulose gum, guar gum, xanthan gum), yeast, sugar beet fiber, psyllium husk, maltodextrin (corn), rapeseed oil, corn starch, emulsifiers (lecithin [rapeseed], mono- and diglycerides of fatty acids [veg.]), 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 (70 g). Maximum intake according to the low-FODMAP diet: 4 pieces.
Nutritional value
Energy
1200 kJ / 280 kcal
Fat
8,6 g
of which saturated fat
1,1 g
Carbohydrates
44 g
of which sugars
2,3 g
Fibre
7,2 g
Protein
3,5 g
Salt
1,2 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.