Pillsbury Best Gluten Free Multi-Purpose Gluten Free Flour Blend, 2.0 LB
Summary
This gluten-free flour blend is processed and contains a beneficial ingredient, pea fiber, which adds dietary fiber and improves texture. However, the product's processing level limits its score, and it lacks organic certification, which is important for grains and cereals. The absence of harmful additives is a positive aspect, but the overall processing level impacts its rating.
At a glance
Key ingredients 5
Rice FlourNeutral
Rice flour is a common gluten-free alternative used in baking. It is minimally processed and provides a neutral base for gluten-free products. However, it lacks significant nutritional benefits compared to whole grain flours.
Benefits
Provides a gluten-free option for those with celiac disease or gluten sensitivity.
Potato StarchNeutral
Potato starch is used as a thickening agent and to improve texture in gluten-free baking. It is highly processed and primarily provides carbohydrates without significant nutritional value. It is often used in small quantities to enhance the texture of baked goods.
Benefits
Improves the texture and moisture retention in gluten-free baked goods.
Pea FiberGood
Pea fiber is a beneficial ingredient that adds dietary fiber to gluten-free products. It is derived from peas and minimally processed, contributing to digestive health. Additionally, it can help improve the texture and nutritional profile of gluten-free foods.
Benefits
Adds dietary fiber, which supports digestive health and can aid in maintaining healthy blood sugar levels.
Tapioca StarchNeutral
Tapioca starch is a common ingredient in gluten-free baking, used for its thickening properties. It is extracted from the cassava root and is highly processed, providing primarily carbohydrates. While it enhances texture, it does not offer significant nutritional benefits.
Benefits
Enhances the texture and elasticity of gluten-free baked goods.
Xanthan GumNeutral
Xanthan gum is a common food additive used to stabilize and thicken gluten-free products. It is produced through fermentation and is considered safe in small amounts. While it improves texture, excessive consumption may cause digestive discomfort in sensitive individuals.
Risks
May cause digestive discomfort in sensitive individuals when consumed in large amounts.
Benefits
Improves the texture and stability of gluten-free baked goods, making them more palatable.
Processing
Processed Foods
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