Frequently asked
questions
Answers to common B2B questions about supply, formats, ingredients, gluten free handling and documentation.
- B2B supply
- Gluten free handling
- Documentation
Practical answers for professional buyers
This FAQ is written for Private Label partners, Retail buyers and Out of Home customers. If you need product-specific information, contact us with your market, channel and products of interest.
Business & products
Do you sell B2C?
No. We are a dedicated B2B bakery supplying professional partners.
Do you offer Private Label?
Yes. Private Label is a core part of our setup. We align on volumes, formats, packaging needs and the relevant frozen bakery products for your market.
Which segments do you supply?
We supply solutions for Private Label partners, Retail and Out of Home — including export.
Can we request a product catalogue?
Yes. Email info@nordicglutenfreebakery.dk and include your market, channel and products of interest.
Are the products fully baked or par-baked?
All products can be eaten once thawed. However, quality improves with a short warm-up, especially taste, crust and texture.
Where are your products produced?
All products are produced in Denmark at our own factory. Ingredients are sourced from the EU where possible, but some raw materials may come from outside the EU depending on availability.
How long do products keep once thawed?
- Recommended: up to 2 days after thawing.
- Whole rye/white bread can often keep up to 3 days.
- For best quality: eat the same day or the day after.
- Store in a closed bag and preferably thaw in the fridge.
Gluten free & certification
Do you only produce gluten free products?
Yes. We produce only gluten free products. We control raw materials and internal food safety routines to prevent gluten contamination.
How can there be oats and barley in gluten free products?
Oats: Oats are naturally gluten free, but are often produced or handled on the same lines as gluten-containing crops. Therefore we require gluten analyses for oats.
Barley: Barley contains gluten, but we use malt extract where the protein is broken down through a hydrolysis/mashing process. Malt extract is analysed to ensure it complies with gluten-free limits.
Do you need gluten free certification?
Certification is not a legal requirement, but there are legal thresholds. “Gluten free” means max. 20 mg/kg. We are gluten free certified and use the AOECS / Crossed Grain scheme.
Can gluten free bread be heated with conventional bread?
We guarantee the bread is gluten free until the foil is opened. For maximum safety, heat the product in the oven-safe foil to avoid cross-contamination. After opening, handling in the customer environment can introduce contamination.
Do you use washed wheat starch?
No. We use naturally gluten free ingredients where possible, and every ingredient must have a clear purpose for taste and/or texture.
Is buckwheat gluten free?
Yes. Buckwheat is naturally gluten free. It is not wheat, and in our 100% gluten free production it is a safe raw material.
Ingredients & allergens
What type of emulsifier is used?
Vegetable emulsifier produced from rapeseed oil.
Do you use palm oil?
No. We do not use palm oil. We use rapeseed oil.
Are the eggs from free-range hens?
Yes. The egg yolks used in our production are from free-range hens.
Do your products contain milk or lactose?
No. We do not use milk products in our production, so all products are free from milk and lactose.
Which allergens are present?
The only allergen present in our production is egg, and it is used only in cake products. Our bread products are free from allergens and do not contain “may contain traces of allergens”.
Are your products suitable for vegetarians or vegans?
All bread products contain no animal ingredients and are suitable for vegetarians and vegans. Cake products contain egg and are therefore only suitable for ovo-vegetarians.
Why are there E-numbers in the products?
We use only additives that are necessary to make high-quality gluten free bread. Because gluten is absent, certain additives help replace the gluten network and improve texture.
- E412 guar gum — from guar beans.
- E415 xanthan gum — produced via fermentation.
- E471 mono- and diglycerides — made from rapeseed oil.
- E464 HPMC — produced from plant fibres.
Coeliac disease
Is coeliac disease the same as a food allergy?
No. Both involve the immune system, but the mechanisms differ. Coeliac disease does not form IgE allergy antibodies; it forms other antibodies such as TG2. Allergy often causes acute symptoms, while coeliac disease is typically chronic.
Is coeliac disease a disease?
Yes. Coeliac disease is a chronic autoimmune disease in the small intestine triggered by gluten from wheat, rye and barley. Gluten exposure can cause inflammation that damages intestinal villi and reduces nutrient absorption.
Are there different severities of coeliac disease?
Yes. Symptoms vary widely. Some react quickly and clearly, while others have few noticeable symptoms. Even without clear symptoms, gluten can still damage the intestine.
Is gluten free bread “ultra-processed”?
Factory-produced bread can be considered processed, but bread often contains whole grains and generally not high amounts of sugar, salt and fat. We highlight fibre-rich ingredients such as lentils, wholegrain rice flour and wholegrain oat flour.
Handling & food safety
How should gluten free products be handled in a professional kitchen?
- Products are single-packed in oven-safe foil. After baking, remove the foil.
- Use separate tools for gluten free products, such as dedicated boards and knives.
- Use a designated area in the kitchen for gluten free handling.
- Use good hand hygiene before start-up.
- Use clean clothing and an apron not used near gluten-containing production.
