Gluten-free plain buns
Släta bullar
Gluten-free cardomom-flavoured plain buns with cardamom go perfectly with coffee. Or why not use them to make gluten-free Shrove buns?
Weight: 230 g
–4 buns
Ready baked
Deep frozen
Fria’s gluten-free plain buns are perfect as an everyday snack – eat them as they are, or you can add a little butter. Our plain buns are ideal for making classic Shrove buns with some almond paste and cream. See our recipe for gluten-free Shrove buns on our recipes page.
Freshly frozen gluten-free plain buns
Fria’s gluten-free plain buns are at their tastiest fresh from the oven. That’s why we freeze them immediately after baking. In this way, we seal in the freshness and the flavour. Then all you need to do is thaw as many as you need.
Ingredients
Gluten free wheat starch, water, sugar, rapeseed oil, yeast, gluten free malt extract (barley), thickeners (cellulose gum, guar gum, xanthan gum), maltodextrin (corn), psyllium husk, cardamom, emulsifiers (lecithin [rapeseed], mono- and diglycerides of fatty acids [veg.]), pea protein, corn starch, 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
1350 kJ / 320 kcal
Fat
7,9 g
of which saturated fat
1,0 g
Carbohydrates
57 g
of which sugars
13 g
Fibre
3,9 g
Protein
2,4 g
Salt
1,3 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.