Gluten-free sourdough bread
Grovt Surdegsbröd
Gluten-free, rustic sourdough bread made with a sourdough starter of buckwheat and quinoa.
Weight: 500 g
–16 slices
Ready baked
Deep frozen
Our tasty sourdough bread is made with a sourdough starter of buckwheat and quinoa. The sourdough bread is moist, rich in fibre and low in sugar. Our high-fibre, gluten-free sourdough bread is delicious eaten just as it is, and is sure to become a breakfast-time favourite. The sourdough bread is baked with chia and sunflower seeds, making it moist and rich in fibre.
Freshly-frozen sourdough bread
The bread is frozen immediately after baking, ensuring that it is still fresh whenever you come to defrost it. The bread is ready-sliced, so you only need to defrost the amount you are going to eat.
Ingredients
Water, tapioca starch, sunflower seed 12 %, corn starch, chia seed (Salvia hispanica) 8 %, syrup, yeast, dried buckwheat sourdough 4 %, sugar beet fiber, rapeseed oil, psyllium husk, apple extract, acid (malic acid), maltodextrin (corn), thickeners (cellulose gum, guar gum, xanthan gum), 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 slice (31 g). Maximum intake according to the low-FODMAP diet: 4 slices.
Nutritional value
Energy
1250 kJ / 300 kcal
Fat
13 g
of which saturated fat
1,6 g
Carbohydrates
35 g
of which sugars
4,6 g
Fibre
11,5 g
Protein
6,1 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.