Tesco Free From Garlic Baguette 170G

Part baked white baguette filled with a garlic and parsley spread

S$ 5.90

Product details

Eating free from food doesn’t always deliver but these award winning garlic baguettes certainly do. A slow proved and gently part baked crusty baguette with a soft doughy interior, sliced and filled with garlic and parsley spread. Bake straight from frozen to give a golden baguette oozing with a delicious garlic filling. Eat on its own as a snack or to accompany a chilli or your favourite Italian meal.



Potato Starch, Garlic Spread (25%), Water, Rice Starch, Thickeners (Hydroxypropyl Methyl Cellulose, Xanthan Gum, Guar Gum), Sugar, Yeast, Salt, Psyllium Husk Powder, Rapeseed Oil, Yeast Extract, Lentils, Acidity Regulator (Sodium Acetate), Enzymes, Garlic Spread contains: Margarine, Garlic Purée, Water, Parsley, Rapeseed Oil, Salt, Onion Powder, Margarine contains: Palm Oil, Water, Rapeseed Oil, Coconut Oil, Emulsifier (Mono- and Di-Glycerides of Fatty Acids), Flavouring, Vitamin A, Vitamin D, Colour (Beta-Carotene)

Allergy Information:

Free From: Milk, Wheat, Gluten, Egg.
Suitable for vegetarians. Suitable for vegans.


Keep frozen

Produced in:

the U.K.


Not suitable for microwave cooking.


Fan 170°C, Gas 5, 190°C

12 minutes

For best results cook from frozen. Remove all packaging. Place on a baking tray in the centre of a pre-heated oven for 12 minutes or until golden brown.

Cooking Precautions:

All appliances vary these are guidelines only. Check food is piping hot throughout before serving.

Number Of Uses:


Net Contents:


Name and Address:

Tesco Stores Ltd.,
Welwyn Garden City AL7 1GA,


Typical Values100g containsQuarter of a baguette oven cooked (39g) contains
Energy 1475kJ (352kcal) 575kJ (137kcal)
Fat 15.8g 6.2g
Saturates 4.7g 1.8g
Carbohydrate 49.1g 19.1g
Sugars 1.5g 0.6g
Fibre 4.4g 1.7g
Protein 1.2g 0.5g
Salt 1.2g 0.5g
*Reference intake of an average adult (8400 kJ / 2000 kcal) - -

Other Nutrition Info:

When cooked according to instructions.

Using product information

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