gluten free English Muffins
Prefix 539 was issued by GS1 Ireland. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 228 kcal | 11% |
| Fat | 3.7 g | 5% |
| of which saturates | 0.33 g | 2% |
| Carbohydrate | 52.7 g | 20% |
| of which sugars | 2.3 g | 3% |
| Fibre | 13.3 g | — |
| Protein | 2.7 g | 5% |
| Salt | 0.90 g | 15% |
Open Food Facts, ODbL, record updated 3 June 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Rice Flour, Tapioca Starch, Thickeners; Cellulose, Hydroxy - propyl Methylcellulose, Carboxymethyi Cellulose, Yeast, Potato Starch, Wholegrain Maize Flour, Maize Starch, Psyllium Husk Powder, Rapeseed Oil, Sugar, Glycerine, Salt, Preservatives: Sodium Propionate, Sorbic Acid; Spirit Vinegar
- E200Sorbic acidPreservative
- E281Sodium propionatePreservative
- E422GlycerolHumectant · Thickener
- E460CelluloseCarrier · Emulsifier · Humectant · Stabiliser · Thickener
- E464Hydroxypropyl methyl celluloseEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “English muffins”: 2.04 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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.