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Gluten-free packaged bread
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 slice (medium) of Schar bread (56 g) has 149 calories. That works out to 266 calories per 100 g. It contains 27.4 g of carbs, 2.1 g of protein, 3.1 g of fat and 3.4 g of fiber. Its 0.1 mg of B1 covers 9% of the Daily Value. Its glycemic index is 72 (high), so it raises blood sugar quickly.
Selected: 2 slice (medium) · 56 g
149
KCAL / 56G
Carbs
27.4g
· 10% DV
Protein
2.1g
· 4% DV
Fat
3.1g
· 4% DV
Fiber
3.4g
· 12% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 75% · Protein 6% · Fat 19%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 149 kcal | |
| Total fat | 3.1 g | 4% |
| Saturated fat | 0.39 g | 2% |
| Trans fat | 0.01 g | |
| Sodium | 291 mg | 13% |
| Total carbohydrate | 27.4 g | 10% |
| Fiber | 3.4 g | 12% |
| Protein | 2.1 g | 4% |
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 |
|---|---|---|
| 2 slice (medium) | 56 g | 149 kcal |
| 0.25 piece (quarter) | 25 g | 67 kcal |
| 1 slice (thin) | 28 g | 74 kcal |
| 1 cup (shredded) | 35 g | 93 kcal |
| 1 cup (diced) | 40 g | 106 kcal |
| ½ piece (half) | 50 g | 133 kcal |
| 1 serving (medium) | 56 g | 149 kcal |
| 3 slice (thick) | 84 g | 223 kcal |
| 1 serving (large) | 84 g | 223 kcal |
| 100 g | 100 g | 266 kcal |
| 1 piece (whole) | 100 g | 266 kcal |
Calculated from 266 calories per 100 g.
Schar bread ingredients vary by product and market, but its recipes commonly use starches and flours from grains such as rice or corn instead of wheat flour. For the exact formula, use the ingredient list on the particular package.
Keep Schar bread sealed in its original bag or another airtight container in a cool, dry place after opening. Exposure to air can dry the slices, while moisture can encourage mould; follow any storage directions printed on the package.
Yes, Schar bread freezes well. Separate the slices before freezing and place them in an airtight freezer bag, so you can take out only what you need. Thaw at room temperature or toast slices straight from frozen.
Yes, Schar bread is ready to eat straight from the package; it does not need to be toasted first. Toasting is optional and gives the slices a warmer, crisper texture.
Schar bread can feel drier or crumble more easily than conventional wheat bread because its recipe uses different flours and starches. Briefly toasting or warming a slice often improves its texture and makes it easier to handle.
Toast Schar bread in a toaster or a dry skillet until warmed and lightly crisp. If the slices are fragile, handle them gently and avoid pressing them down; toaster settings vary, so start with a short cycle.
No, Schar bread does not taste exactly like conventional wheat bread. Its flavour is usually fairly mild, but the texture can be more delicate; toasting it or adding savoury toppings can make it more satisfying.
Yes, Schar bread works for sandwiches. Use fillings that are not overly wet and avoid packing the sandwich too heavily, as delicate slices may split; lightly toasting the bread can help it hold together.
To soften stale Schar bread, lightly dampen the slice and warm it briefly in a skillet or toaster oven. Check it often: too much heat can make the bread even drier or crispier.
Yes, packaged Schar bread is already baked and ready to eat. You can use it straight from the package for a sandwich, or warm it if you prefer a toasted texture.
Vitamins
B1
0.11mg · 9% DV
B3
0.9mg · 6% DV
B6
0.07mg · 4% DV
Folate
15.68µg · 4% DV
Minerals
Sodium
291mg · 13% DV
Selenium
4.48µg · 8% DV
Manganese
0.17mg · 7% DV
Phosphorus
42mg · 6% DV
Potassium ⭐
62mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 149 calories in 2 slice (medium) (56 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.
Schar bread is a packaged gluten-free sliced loaf from the Schär brand, made as an everyday alternative for people avoiding gluten. It is convenient for toast and sandwiches rather than a crusty bakery-style loaf.
Its mild flavour works with savoury or sweet toppings, while the texture can seem denser or drier than conventional wheat bread; toasting often improves it. Use it for breakfast, packed lunches or a quick sandwich. It is chiefly a source of carbohydrates and provides some fibre, with 6 g per 100 g. Pair it with eggs, vegetables, nut butter or another filling to make a more substantial meal.
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 3
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
0.39g
MONOUNSATURATED
1.18g
POLYUNSATURATED
1.06g
Omega 6:3 ratio 33.7:1
Above the ideal 4:1 (33.7:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.