Gluten-free lingonberry loaf
Lingonlimpa
Lingonlimpa is a soft, hearty loaf baked with lingonberries. With its balanced, full-bodied flavour and thinner slices, it is a natural favourite at the breakfast table—a taste that appeals to many.
Weight: 500 g
–16 slices
Ready baked
Deep frozen
A new family favourite! The thinner slices make it perfect for toasting or enjoying as it is, while the mild lingonberry flavour pairs beautifully with cheese, ham and all your favourite toppings.
Freshly frozen products
Our lingonberry loaf is frozen immediately after baking. This means that once thawed, its flavour and texture are just as fresh as when it was first baked.
Ingredients
Gluten free wheat starch, syrup, water, yeast, gluten free malt extract (barley), thickeners (cellulose gum, guar gum, xanthan gum), maltodextrin (corn), buckwheat, sugar, rapeseed oil, lingonberry 1,3%, psyllium husk, corn starch, 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 piece (31 g). Maximum intake according to the low-FODMAP diet: 2 pieces.
Nutritional value
Energy
1250 kJ / 300 kcal
Fat
3,5 g
of which saturated fat
0,7 g
Carbohydrates
62 g
of which sugars
12 g
Fibre
6,7 g
Protein
1,5 g
Salt
1,4 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.