Gluten-free goodness in every bite

Several of our products have a low sugar content (<5%):

Havrebräck, Havre, Havrefralla, Fiber Toast, Grov Minibaguette, Vita Toast, Vallmofralla, Minibaguette, Lantbröd, Hamburgerbröd, Korvbröd, Surdegsruta, Pizza Ham & Mozzarella, and Grovt Surdegsbröd.

All of our everyday breads are good sources of dietary fiber, meaning they contain more than 3 g of fiber per 100 g. Our highest-fiber bread is Grovt Surdegsbröd, which contains 11.5% fiber. Other good high-fiber choices (over 6%) are Lingon & Tranbär, Fiber Toast, and Grov Minibaguette.

Gluten-free wheat starch is produced by washing gluten out of wheat flour. This separates the water-insoluble gluten from the starch. The washing process is so thorough that only starch remains, containing a maximum of 20 mg of gluten per kg. This type of wheat starch is approved for use in the production of gluten-free products under the Codex Alimentarius standards (approved in the EU, Canada, and the USA). The limit of 20 ppm (parts per million), or 20 mg/kg, for gluten-free products is the same regardless of whether the product is made from wheat starch, corn, rice, or something else. We set high requirements for our suppliers, and the purity of the wheat starch is continuously monitored through ongoing analyses. Final products are also tested to ensure that the gluten content in our products stays below the limit. So far, these analyses have shown that we are always well below the limit in all of our products.

In the Nordic countries and the UK, people with celiac disease have eaten products with gluten-free wheat starch for over 50 years, and several scientific studies have shown that the small intestine heals just as well with as without gluten-free wheat starch. However, there are a small number of people with celiac disease who do not tolerate wheat starch, and neither we nor experts can fully explain why. The best guess is that it involves sensitivity to some other substance in wheat that can cause similar symptoms.

After thawing, the bread keeps its best quality at room temperature in a sealed bag. We do not recommend storing the bread in the refrigerator, as bread stales fastest between 0 and +10°C.

Most of our products are free from milk and are produced in an environment free from lactose and milk protein. Only our ready-made Ham & Mozzarella pizza is topped with lactose-free cheese that contains milk protein. The pizza is produced in separate facilities from our other products to avoid cross-contamination.