Gluten free tiger loaf
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 254 kcal | 13% |
| Fat | 7.0 g | 10% |
| of which saturates | 0.70 g | 3% |
| Carbohydrate | 41.2 g | 16% |
| of which sugars | 4.8 g | 5% |
| Fibre | 7.5 g | — |
| Protein | 2.9 g | 6% |
| Salt | 1.0 g | 17% |
Open Food Facts, ODbL, record updated 3 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
gluten free flour (tapioca starch potato starch rice flour cornflour) water sunflower oil yeast (yeast vitamin d yeast) bamboo fibre sugar stabiliser: e464, xanthan gum dried egg white humectant: glycerol psyllium husk powder salt fermented maize starch calcium carbonate flour treatment agent: e920 vitamins (niacin pantothenic acid vitamin b6 riboflavin folic acid),
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
82% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Gluten-free breads” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
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 valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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