BFree White Sourdough Bread (Gluten Free)

Psyllium husk powder is a natural source of soluble fiber that aids in digestion and promotes gut health. It helps to improve the texture and structure of gluten-free bread. It is minimally processed and provides health benefits.

Water is a basic ingredient used to hydrate and mix other components. It does not contribute any nutritional value or health risks. Its role is primarily functional in the dough preparation.

Rice flour is a gluten-free alternative to wheat flour, commonly used in gluten-free baking. It provides carbohydrates but lacks significant protein or fiber compared to whole grain flours. It is minimally processed and generally well-tolerated.

Tapioca starch is used as a thickening agent and to improve texture in gluten-free products. It is derived from the cassava root and is highly processed. It offers little nutritional value beyond carbohydrates.

Cellulose powder is a plant-derived fiber used to improve texture and stability in food products. It is not digestible and passes through the digestive system unchanged. It is considered safe and non-nutritive.

Potato starch is used as a thickener and to improve texture in gluten-free products. It is extracted from potatoes and is highly processed. It provides carbohydrates but lacks significant nutrients.

Rice starch is used as a thickening agent and to improve texture in gluten-free products. It is derived from rice and is highly processed. It offers little nutritional value beyond carbohydrates.

Baker's/nutritional yeast in standard use — benign.

Whole grain corn flour is a gluten-free flour that provides carbohydrates and some fiber. It is less processed than refined flours and retains more nutrients. It is a suitable alternative for those avoiding gluten.