Gluten-free vanilla buns
Vaniljbullar
Fria’s gluten-free Vanilla buns are golden-baked with a wonderfully sweet vanilla flavor. Baked in the traditional way with a creamy vanilla filling. A perfect accompaniment to the coffee break.
Weight: 230 g
–4 buns
Ready baked
Deep frozen
Fria’s new super tasty gluten-free Vanilla Buns are the perfect taste companion to our traditional Cinnamon Buns. We never tire of the smell of our freshly baked gluten-free buns.
Freshly frozen gluten-free vanilla buns straight from the freezer
Our gluten-free vanilla 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), glucose sirup, psyllium husk, vanilla, cardamom, citrus fiber, apple fiber, pea protein, corn starch, modified potato starch, colour (betacarotene), maltodextrin (corn), emulsifiers (monoand diglycerides of fatty acids [veg.], lecithin [rapeseed]), 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
9,6 g
of which saturated fat
1,3 g
Carbohydrates
61 g
of which sugars
21 g
Fibre
3,7 g
Protein
1,2 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.