INGREDIENTS
Buckwheat flour, brown rice four, tapioca starch, butter, egg, psyllium husk, Himalayan pink salt, unsweet yeast, brown sugar, and nano water.
















Why does it belong on the shelf?
Gluten-free, made for celiac and gluten-avoiding customers
No preservatives, no dough improvers, no emulsifiers, no E-number “bakery cocktail”
About 3× more fiber than a classic wheat baguette
















The honest difference vs. wheat
A traditional baguette is leaner and higher in protein because of wheat gluten. We do not pretend otherwise. What we offer instead: no gluten, much more fiber, and a clean recipe people can read and trust.
















Who buys it?
Celiac / gluten-free households
Customers who already pay more for organic, sourdough, or “clean bakery”
Foodservice that needs a premium GF bread for boards, breakfast, and sandwiches
















Note for buyers
Nutrition values are recipe calculations, not lab-certified labels. The final pack copy should follow local labeling rules.
















Baking Instructions
Bake from frozen—do not thaw.
1. Preheat the oven to 180°C.
2. Place the frozen mini-baguette on a tray.
3. Optional: spray lightly with water for a crispier crust and a softer crumb.
4. Bake for 15 minutes at 180°C.
5. Raise the heat to 200°C and bake 3–5 minutes more until the crust is golden.
















Serve at once.