Gluten free bread
Prefix 932 was issued by GS1 Australia. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 214 kcal | 10% |
| Fat | 3.6 g | 5% |
| of which saturates | 0.96 g | 4% |
| Carbohydrate | 34.2 g | 11% |
| of which sugars | 5.9 g | 7% |
| Protein | 5.9 g | 12% |
| Sodium | 0.35 g | 15% |
Open Food Facts, ODbL, record updated 31 May 2025 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
water modified tapioca starch (1442), rice flour, resistant starch, maize starch, soy flour, vegetable oil, sugar, egg white powder, vinegar, soy protein, dried yeast, vegetable gums (464, 466, 412 461), lodised salt, psyllium husk powder, humectant (glycerine). preservative (sorbic acid) contains soy & egg. suitable for vegetarians. 9 325175 003009
- E422GlycerolHumectant · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Gluten-free breads”: 1.70 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
- GS1 prefixPrefix ranges published by GS1
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