Gluten-free hamburger bun: a safe choice for coeliac guests
The gluten-free sesame hamburger bun is a frozen, pre-sliced, individually wrapped bun weighing 80 g, made by Lantmännen Unibake and distributed in Switzerland by LAPA. With a soft crumb built on maize starch, rice flour and psyllium, it holds together like a classic American bun while remaining suitable for people with coeliac disease. Each case contains about 36 pieces (approx. 2.88 kg), ready to serve after a short thaw.
What a gluten-free bun is
A gluten-free bun replaces wheat flour with naturally gluten-free starches and flours (maize, rice, tapioca) combined with hydrocolloids such as psyllium and plant fibres that mimic the elasticity gluten would normally provide. The result is a soft, sliceable crumb that does not crumble, the historical weakness of early gluten-free baking. This product is produced on a dedicated gluten-free line to keep the finished bun safe for coeliac consumers.
Origin and producer
The bun is made by Lantmännen Unibake, the bakery division of the Lantmännen group with headquarters in Copenhagen, one of the largest industrial bakeries in Europe. The product carries an EAN prefix 541 (GS1 Belgium), consistent with production in Belgium on a dedicated gluten-free facility. In Switzerland it is distributed by Polo SpA and supplied by LAPA from the Embrach cold store.
Sensory profile
Round bun of about 11.5 cm in diameter, golden top dressed with sesame seeds (4%), soft and slightly sweet crumb, tender crust. Once regenerated it stays soft for service and does not dry out quickly, supporting both cold builds and warm burgers.
Technical specifications
Net weight 80 g per bun; case of about 36 pieces, approx. 2.88 kg. Frozen product to be kept at -18 °C. Shelf life 12 months from production. Contains sesame and soya; may contain traces of milk, eggs and tree nuts. Energy 233 kcal / 983 kJ per 100 g.
Professional uses
Ideal for burger bars, pizzerias, hotels and quick-service kitchens that want a reliable gluten-free option. Thaw for about 1 hour at room temperature, or regenerate in an 800W microwave for about 50 seconds per bun. For toasting, always use a dedicated toasting bag to avoid gluten cross-contamination from shared grills. Build classic cheeseburgers, pulled-meat sandwiches, vegetarian patties or breakfast egg buns; the pre-sliced format speeds up high-volume service.
Pairings
Pairs naturally with beef burger patties, mature cheddar, Heinz ketchup and Hellmann's mayonnaise, plus crisp lettuce, tomato and red onion for a complete gluten-free burger station.
Delivery and logistics
B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Frozen distribution at -18 °C via the LAPA fleet across Zurich, Winterthur, Dübendorf, Aargau, St. Gallen, Lucerne, Zug and Basel. For Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Vevey, Sion), Valais and mountain regions (Davos, St. Moritz, Chur) delivery within 24-48 hours via certified food-grade couriers (Swiss Post Frigo-Express, Planzer, Galliker, Camion Transport), with isothermal packaging and dry ice keeping the cold chain intact.
Who it is for
Designed for restaurants, pizzerias, burger bars, hotels, delicatessens, canteens, Italian grocery stores and private customers who need a safe, high-quality gluten-free hamburger bun for coeliac guests.
