Starches and grains
Gluten-free bread
Nutrition facts
Serving: 2 slices (50 g)
| Nutrient | Per serving | % DV |
|---|---|---|
| Calories | 155 kcal | |
| Protein | 3.6 g | |
| Carbs | 24.6 g | |
| Fibre | 2.5 g | 9 % |
| Sugars | 4.9 g | 5 % |
| Fat | 4.7 g | 6 % |
| Saturated fat | 0.1 g | 1 % |
| Sodium | 255 mg | 11 % |
Values per serving, calculated from the USDA FoodData Central (SR Legacy).
What the label does not say
- Compared to whole wheat bread, this bread has less protein per 100 g (7.2 g versus 12.4 g) but more sugars (9.8 g versus 4.3 g): being gluten-free is not the same as having a better nutritional profile, each product needs its own label read.
- Without the gluten network that gives wheat dough its elasticity, gluten-free breads often rely on gums (xanthan, guar) or extra starch to hold their texture; these ingredients show up in the ingredient list, not in the nutrition table.
To mention to a professional
- A gluten-free diet is necessary for diagnosed celiac disease or gluten sensitivity; outside those situations, it is not documented as providing a nutritional advantage. If you suspect an intolerance, consult before eliminating gluten on your own: diagnosing celiac disease requires still eating gluten at the time of testing.
Sources
- Bread, gluten-free, whole grain, made with tapioca starch and brown rice flour
- USDA FoodData Central, SR Legacy (Bread, gluten-free, whole grain, made with tapioca starch and brown rice flour)
- Rubio-Tapia et al., 2013 (American Journal of Gastroenterology, guidelines for the diagnosis of celiac disease)
- Canadian Celiac Association, diagnosis and the gluten-free diet
Educational information: it does not replace the advice of a health professional, especially if you take medication, are pregnant or are breastfeeding.