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Gluten-free white bread
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 slice (medium) of Schär Pan Blanco Gluten-Free Bread (50 g) has 127 calories. That works out to 253 calories per 100 g. It contains 24 g of carbs, 1.6 g of protein, 1.9 g of fat and 3.2 g of fiber. Its 3.5 µg of Selenium covers 6% of the Daily Value. Its glycemic index is 75 (high), so it raises blood sugar quickly.
Selected: 2 slice (medium) · 50 g
127
KCAL / 50G
Carbs
24g
· 9% DV
Protein
1.6g
· 3% DV
Fat
1.9g
· 2% DV
Fiber
3.2g
· 11% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 80% · Protein 5% · Fat 15%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 127 kcal | |
| Total fat | 1.9 g | 2% |
| Saturated fat | 0.2 g | 1% |
| Trans fat | 0 g | |
| Sodium | 220 mg | 10% |
| Total carbohydrate | 24 g | 9% |
| Fiber | 3.2 g | 11% |
| Protein | 1.6 g | 3% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 slice (medium) | 35 g | 89 kcal |
| 1 slice (thin) | 25 g | 63 kcal |
| 1 slice (thick) | 45 g | 114 kcal |
| 2 slice (medium) | 50 g | 127 kcal |
| 2 slice (thick) | 70 g | 177 kcal |
| 1 serving (large) | 75 g | 190 kcal |
| 100 g | 100 g | 253 kcal |
| 1 pack (whole) | 250 g | 633 kcal |
Calculated from 253 calories per 100 g.
Yes, Schär Pan Blanco Gluten-Free Bread is made as a gluten-free product for people avoiding gluten, including those with coeliac disease. Check the gluten-free statement on the package you buy, since product details and certifications can vary by market.
Schär Pan Blanco Gluten-Free Bread uses gluten-free flour and starch blends instead of wheat flour. The exact ingredient list can differ by country or recipe, so use the package label if you need to check for a particular ingredient.
Yes, Schär Pan Blanco Gluten-Free Bread is ready to eat straight from the package. Toasting is optional and gives the slices a warmer, crisper texture, but you do not need to heat the bread before making a sandwich.
Yes, Schär Pan Blanco Gluten-Free Bread can be used for both cold sandwiches and packed lunches. Choose fillings that are not too wet, and assemble the sandwich shortly before eating to help the slices hold their texture.
Yes, Schär Pan Blanco Gluten-Free Bread can be frozen. Separate the slices in a freezer-safe bag so you can take out only what you need; individual slices can be toasted straight from frozen.
Keep Schär Pan Blanco Gluten-Free Bread sealed in its original packaging or another airtight bag in a cool, dry place. Follow the storage directions on the package, and discard the bread if you see mold.
Schär Pan Blanco Gluten-Free Bread has a mild, white-bread-style taste, but its flavor and texture are not identical to conventional wheat bread. Toasting it can bring out a more familiar crispness and make the difference in texture less noticeable.
Schär Pan Blanco Gluten-Free Bread does not contain gluten, which gives wheat bread much of its stretchy, cohesive structure. Its crumb can therefore feel different or break more easily; a short toast or moist sandwich filling can make it more enjoyable.
Yes, Schär Pan Blanco Gluten-Free Bread can be used to make French toast. Dip each slice briefly in the egg mixture rather than soaking it, then cook it in a pan until the outside is golden.
Yes, Schär Pan Blanco Gluten-Free Bread is generally sold as sliced bread, which makes it convenient for toast and sandwiches. Pack sizes or formats can vary between markets, so check the package if you need a specific slice format.
Vitamins
B1
0.06mg · 5% DV
Vitamin E
0.75mg · 5% DV
B3
0.55mg · 3% DV
Folate
11µg · 3% DV
Minerals
Sodium
220mg · 10% DV
Selenium
3.5µg · 6% DV
Phosphorus
35mg · 5% DV
Copper
0.04mg · 4% DV
Potassium ⭐
53mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 127 calories in 2 slice (medium) (50 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Schär Pan Blanco Gluten-Free Bread is a packaged white loaf made as an alternative to conventional wheat bread. Its mild flavour and soft texture make it easy to use in everyday meals; toasting gives it a crisper bite. It works well for breakfast, sandwiches and toast, whether served with savoury toppings or something sweet.
It is mainly a source of carbohydrates, with 6.4 g of fibre per 100 g. For a more filling meal, pair a slice with eggs, beans or vegetables. If the bread seems dry, try warming or toasting it before serving.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 4
Ultra-Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.2g
MONOUNSATURATED
0.43g
POLYUNSATURATED
0.85g
Omega 6:3 ratio 41.5:1
Above the ideal 4:1 (41.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.