Gluten-free dark bread
Grova
A gluten-free dark loaf with linseed, lightly spiced with caraway. A full-flavoured Fria classic that’s great for toasting.
Weight: 500 g
–13 slices
Ready baked
Deep frozen
Our dark loaf with linseed is one of our most popular products and has been part of our range since we started out in 1996. Our dark bread is a soft, gluten-free bread that is lightly spiced with caraway and has a full-bodied bread flavour. Perfect for breakfast, lunch, or as a snack with your favourite spread!
Freshly frozen gluten-free dark loaf
Our dark loaf is frozen immediately after baking. This means that you can defrost your bread knowing that the taste and texture are as fresh as when it was baked.
Ingredients
Gluten free wheat starch, water, syrup, gluten free malt extract (barley), yeast, thickeners (cellulose gum, guar gum, xanthan gum), maltodextrin (corn), rapeseed oil, sugar beet fiber, linseed 1,4 %, psyllium husk, caraway, emulsifiers (lecithin [rapeseed], mono- and diglycerides of fatty acids [veg.]), corn starch, salt, flavourings. May contain traces of eggs.
Please note that the information on the packaging always applies.
Fodmap friendly
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 (38g). Maximum intake according to the low-FODMAP diet: 2 pieces.
Nutritional value
Energy
1100 kJ / 260 kcal
Fat
3,8 g
of which saturated fat
0,6 g
Carbohydrates
53 g
of which sugars
8,3 g
Fibre
5,4 g
Protein
1,2 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.