Crispbread Buckwheat No Sugar Salt Gluten Free Le Pain CO.(125g)

$6.40





Qty in Cart: 0

  • 10 units in stock
    Need more? Click here to request additional units of this product

  • Best Before (not an expiry date): 28-Jan-2018
  • Produced by: Le Pain Des Fleur
  • Country of origin: France
  • Certified organic (Agriculture Biologique)
  • Suitable for gluten free diets
  • Suitable for vegans and all types of vegetarians
  • GMO-free, BPA-free and not tested on animals
  • Product code: F02556
  • Short URL: http://obg.com.au/2556
  • Shipping Weight: 0.6kg (1.4lb)
  • This product can be shipped to: Australia (all states & terrritories)


Our Special Price $6.40 Others $7.95

Tartines Craquantes from Le Pain des Fleurs are a precious asset to a gluten-free diet, or for anyone wanting to limit their daily gluten intake.

Crispbreads from Le Pain des Fleurs

Tartines craquantes Le Pain des Fleurs A range of gluten-free organic crispbreads made without eggs, fat, flavourings, dairy products or yeast. Fine and lightly toasted, they have an unrivalled crunchy texture.

 

Buckwheat - no added sugar or salt : authentic buckwheat flavour, a source of fibre and iron (salt-free version also available).
Ingredients: Buckwheat Flour*.
*Organic

Buckwheat: authentic buckwheat flavour, a source of fibre and iron (salt-free version also available).
Ingredients: Buckwheat Flour*, Whole Cane Sugar*, (<2%) and Sea Salt.
*Organic

Quinoa: rich in quinoa (40%), choice of semi-brown rice, a source of fibre and iron.
Ingredients: Brown Rice Flour*, Quinoa Flour* (40%), Whole Cane Sugar* (<2%) and Sea Salt.
*Organic


Sweet chestnut: rich in chestnuts, a full, soft, fruity chestnut flavour, no added sugar.
Ingredients: Rice Flour*, Chestnut Flour* (30%) and Sea Salt.
*Organic



Origin: This range is designed, developed and produced in France.

Did you know? Le Pain des Fleurs is a member of AFDIAG (the French association for gluten intolerance). Le Pain des Fleurs crispbreads comply with the maximum permitted gluten content of 20 ppm (parts per million) in the end product. Raw materials and end products are regularly analysed to check for gluten.