Gluten-free oat square
Havrebräck
Havrbräck are soft and flavourful gluten-free rolls baked with gluten-free oats and carrot. Perfect for breakfast and a delicious start to the day.
Weight: 320 g
–4 pieces
Ready baked
Deep frozen
Oats offer many health benefits—not least because the oats we use are 100% wholegrain and contain beneficial beta-glucan fibre. Oats are also rich in protein, vitamins and minerals. These health benefits can be particularly valuable for people with coeliac disease. But besides being a fantastic ingredient, oats also make bread taste delicious—which is reason enough to give it a try.
Freshly frozen products
Our gluten-free oat rolls are frozen immediately after baking. This helps preserve their freshness, and you can take out and thaw exactly as many as you need at a time.
Ingredients
Gluten free wheat starch, gluten free whole grain oat 18%, carrot 18%, water, yeast, gluten free malt extract (barley), syrup, rapeseed oil, corn starch, emulsifiers (lecithin [rapeseed], mono- and diglycerides of fatty acids [veg.]), dried buckwheat sourdough, psyllium husk, baking powder (glucono-delta-lactone, sodium bicarbonate), maltodextrin (corn), thickeners (cellulose gum, guar gum, xanthan gum), salt, flavourings. Whole grain content 18%, equivalent to 28% of dry weight. 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 (80 g). Maximum intake according to the low-FODMAP diet: 18 pieces.
Nutritional value
Energy
1250 kJ / 300 kcal
Fat
6,9 g
of which saturated fat
1,0 g
Carbohydrates
50 g
of which sugars
4,6 g
Fibre
8,5 g
Protein
3,4 g
Salt
1,2 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.