Gluten-Free Pains au Chocolat -- Flaky Pastry for Celiacs

Are you gluten intolerant or celiac, and have you given up on your morning pain au chocolat because the gluten-free versions on the market are either dry, flavorless, or stuffed with additives? Glutabye Gluten-Free Pains au Chocolat are certified gluten-free pastries, laminated using a traditional process, made in France without palm oil, GMOs, or preservatives. 9% dark chocolate. Heat for 6-7 minutes. The joy of the pain au chocolat rediscovered, gluten-free.

The benefits of these gluten-free pains au chocolat

• Certified gluten-free: specifically developed for celiacs and people with gluten intolerance, in compliance with the European threshold of less than 20 ppm.
• Traditional lamination: a specific lamination process gives these pains au chocolat the melt-in-the-mouth quality and layering characteristic of true pastry.
• No palm oil, no GMOs, no preservatives: important quality commitments in a sector where these ingredients are common.
• 9% dark chocolate: real chocolate inclusion, not a synthetic flavoring.
• Made in France: French production with controlled quality standards.

The ingredients and their role

Rice flour and potato starch

A classic combination for gluten-free pastries: rice flour provides structure and a neutral taste, while potato starch adds softness and elasticity—two essential qualities to reproduce the effect of lamination without wheat gluten.

Xanthan and guar gum

Natural thickening agents that replace the structuring function of gluten in the dough. They allow for an elastic and flaky texture without wheat protein.

9% Chocolate (cocoa mass, cocoa butter)

Real chocolate incorporated into the pastry, not a synthetic filling. The cocoa content ensures a clear and pleasant chocolate note.

Margarine with vegetable oils

Serves as the laminating fat without excess butter or palm oil. The vegetable oils used have a more favorable lipid profile than tropical saturated fats.

Who are these pains au chocolat for?

• Celiacs looking for a quality certified gluten-free pastry
• People with gluten intolerance wanting to rediscover the joy of a pain au chocolat
• Families with a celiac child wishing to offer them the same breakfast as their siblings
• People avoiding gluten for other reasons (non-celiac sensitivity)

Composition

Certified gluten-free. Contains egg, milk, soy. No GMOs. No palm oil. No preservatives. Made in France. Nutritional values per 100g: 469 kcal, fat 29g (of which saturates 19g), carbohydrates 45g (of which sugars 11g), protein 7g, salt 1.2g.

How to prepare them?

Heat for 6-7 minutes in an oven preheated to 180 degrees to restore the crispiness of the pastry. Or 10 seconds in the microwave for a softer and faster version. Pack of 3 pains au chocolat in individual fresh packs. Can be frozen for longer storage: remove from the freezer and heat directly in the oven for 8-10 minutes at 180 degrees.

Precautions

• Contains: eggs, milk, soy (lecithin)
• May contain traces of other allergens: check the packaging
• Store in a cool, dry place before opening
• Consume quickly after opening or freeze
• Keep out of reach of young children

FAQ

Are these pains au chocolat suitable for strict celiacs?
Yes, they are certified gluten-free according to the European threshold (less than 20 ppm of gluten). For the most sensitive celiacs, check the batch number and certification on the packaging.

Can they be eaten without heating?
Yes, but the experience is better when heated. The pastry regains its crispiness and the chocolate aroma is more present when hot.

Is the amount of chocolate sufficient?
With 9% chocolate, Glutabye pains au chocolat have a content comparable to classic artisanal pains au chocolat. The chocolate inclusion is real and generally satisfying.

The gluten-free pain au chocolat that sacrifices neither flakiness nor pleasure

Certified gluten-free, made in France, no palm oil, 9% dark chocolate. Glutabye so that celiac disease is no longer an obstacle to morning happiness.

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