Barilla Gluten Free Fusilli
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This gluten-free fusilli is made primarily from corn and rice flours, which are less processed than refined wheat flour but still contribute to a moderate level of processing. The inclusion of mono-and diglycerides as an emulsifier is a concern due to potential trans fat content, which can impact heart health. While the product avoids seed oils and artificial additives, the presence of processed ingredients and the need for emulsifiers limit its score.
Key ingredients 5
Brown rice flourGood
Beneficial ingredient — whole-food or functional value in this product class.
Risks
May contain trace amounts of arsenic, a concern with rice products, but generally considered safe in moderation.
Benefits
Provides fiber and essential nutrients like magnesium and phosphorus, beneficial for a balanced diet.
White corn flourNeutral
White corn flour is a refined grain product that provides carbohydrates. It lacks the fiber and nutrients found in whole grains. It is gluten-free, making it suitable for those with gluten intolerance.
Risks
Refined grains can contribute to blood sugar spikes and lack essential nutrients compared to whole grains.
Benefits
Provides a gluten-free carbohydrate source suitable for those with celiac disease or gluten sensitivity.
Yellow corn flourNeutral
Yellow corn flour is a refined grain product similar to white corn flour. It is used for its carbohydrate content and gluten-free properties. It lacks the fiber and nutrients of whole grain alternatives.
Risks
May contribute to blood sugar spikes due to its refined nature and lack of fiber.
Benefits
Offers a gluten-free option for those avoiding gluten-containing grains.
WaterNeutral
Water is a fundamental ingredient used in food processing. It acts as a solvent and helps in mixing ingredients. It does not contribute any nutritional value.
Benefits
Essential for hydration and does not add calories or allergens to the product.
Mono-and diglycerides of fatty acidsBad
Mono-and diglycerides of fatty acids are emulsifiers used to improve texture and shelf life. They are processed additives that may contain trans fats. Their consumption should be limited due to potential health concerns.
Risks
May contain trans fats, which are linked to increased risk of heart disease.
Processing
Processed Foods
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